Cream of vegetable soup

I made this last weekend when still suffering from a nasty cold, it’s nutritious and simple and was just what I needed!

The flavours are traditional, and no vegetable should dominate the soup. When everything is neatly diced, and added at the right times, the flavours meld together beautifully. I kept the seasonings light, just a little dried herb and salt and pepper, it really didn’t need anything else.

I ate a good big bowlful as soon as it was ready, and felt better right away.

Vegan cream of vegetable soup

Vegan cream of vegetable soup

makes 4 servings

1 leek, diced

1 onion, diced

1 large carrot, finely diced

2 sticks of celery, finely diced

1 potato, peeled and finely diced (don’t prepare the potato until it’s time for it to go into the soup or it may start to turn black.)

1/4 of a cauliflower, cut into tiny florets and the stalk finely diced

50 g frozen peas

1/4 tsp dried thyme

1/4 tsp dried rosemary

1 bay leaf

1 litre light vegetable stock

100 ml soy milk

salt and pepper

Preheat the oven to 170 degrees c.

Put the leeks, onions, carrot, celery, thyme, rosemary, bay and stock in a large ovenproof casserole pan. Bring to the boil on the hob, cover, and transfer to the oven for 30 minutes.

Add the cauliflower and potato, and return to the oven for a further 30 minutes, adding the peas for the last 10.

Remove the bay leaf. Scoop a couple of ladlefuls of vegetables out of the soup, and reserve. Blend the rest of the vegetables and the stock until smooth.

Return the soup and the vegetables to the pan along with the soy milk. Stir well and reheat on a low flame. Taste the soup, and season with salt and pepper.

By E.

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