I am one of those people who can eat soup at any time of the day, any time of the year.
Made right, soup can be such a nourishing and tasty meal. It’s a great way to use up veg that is maybe past its best – plus it can be stored in the freezer for those days where you haven’t made lunch or can’t be bothered cooking. I love making a massive pot when friends are coming over, you’ll find everyone perched around the table, dipping in chunks of crusty bread.
As this recipe uses root vegetables, it’s deliciously sweet with a real nutty depth of flavour, thanks to the celeriac. Plus, the chilli & curry powder work alongside the sweetness to give it a lovely kick.
As always, it’s 100% vegan & gluten-free.
Ingredients
Fresh produce
- 1 onion
- 1 red onions
- 6 cloves of garlic
- 5 parsnips
- 2 carrots
- 1 celeriac
- Fresh pea shoots to garnish (optional)
Everything else
- 30g vegan butter/spread (I like to use Naturli Organic Spreadable)
- 1 vegetable stock cube (lower salt/organic versions will generally be less processed, I use Kallo)
- 1 tsp ground cumin
- 1 tsp dried basil
- 1 tsp chilli powder
- 1 tbs garlic powder
- 1 tbs curry powder
- 3 tsp agave
- 1 tsp vegetable bullion
- 1 tsp onion powder
- 100ml of soya single cream (optional, but it makes the soup extra creamy)
- Salt & pepper to taste
Method
- Chop the garlic & onion up finely
- Peel & chop the carrots, parsnips & celeriac into smallish chunks
- Over a low heat, melt the vegan butter (or olive oil) in a large saucepan
- Add the garlic & onions and sauté for 5-10 minutes over a medium heat (turn the heat down if they start to burn
- When the onions are soft and clear, add the rest of the veg, 500ml of boiling water, the stock cube, vegetable bullion, basil & cumin
- Bring to the boil, and then reduce the heat down low to a simmer
- Leave the soup to simmer for 1 hour (you can check it periodically)
- When the vegetables are so soft they’re beginning to fall apart, your soup is ready to blend
- Add the remaining ingredients (chilli, curry, onion and garlic powder, agave & soy cream – plus salt & pepper)
- Using either a hand blender or standing one, blitz your soup until smooth
Garnish with your pea shoots & a crack of black pepper, then enjoy.
This can be kept in an airtight container for up to 4 days or frozen & defrosted before eating!
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The plant girl. 