CREAMY VEGETABLE SOUP
This Creamy Vegetable Soup is velvety smooth and totally customisable to whichever odds and ends of vegetables you have to use up at the end of the week. Cashews are the secret ingredient which blend together with the vegetables to make this satisfying vegan soup rich and creamy.
SERVES:
4 people
COOKING TIME:
Prep time: 15 minutes
Cook time: 50 minutes
INGREDIENTS & METHOD
2 tablespoons olive oil
1 small onion, diced
1 celery stalk, diced
2 cloves garlic, crushed
700g mixed vegetables (carrots, celery, cauliflower, parsnips, swede, sweet potato, leek or kale work very well)
150g raw cashews
½ lemon, juiced
1 teaspoon sea salt
¼ teaspoon ground black pepper
Handful fresh parsley
2 bay leaves
1.2 litres vegetable stock
2 tablespoons olive oil
1 small onion, diced
1 celery stalk, diced
2 cloves garlic, crushed
700g mixed vegetables (carrots, celery, cauliflower, parsnips, swede, sweet potato, leek or kale work very well)
150g raw cashews
½ lemon, juiced
1 teaspoon sea salt
¼ teaspoon ground black pepper
Handful fresh parsley
2 bay leaves
1.2 litres vegetable stock
1 - Heat the olive oil in a large casserole pot then add the onion, celery and garlic. Stir together and heat gently for 5 minutes until slightly softened.
2 - Chop the vegetables into small pieces, about 2cm, so they cook evenly, then add into the pot. Stir together then cook for a further 5 minutes.
3 - Add the rest of the ingredients and bring to a gentle simmer. Place the lid on the casserole pot and cook for 40 minutes.
4 - Remove the lid, check the vegetables have softened. If so turn off the heat, if not another 5-10 minutes should suffice. Remove the bay leaves.
5 - Blend the soup in either a stand blender or using a hand held immersion blender.
6 - Pour the soup back into the casserole pot (if using a stand blender) and turn the heat back on, bringing the soup back to a gentle simmer for a 2-3 minutes.
7 - Once fully re-heated then serve.
Notes:
This is a beautifully thick and velvety soup. However, if you would like to thin it down you can with either water, vegetable stock or plant milk.
1 -Heat the olive oil in a large casserole pot then add the onion, celery and garlic. Stir together and heat gently for 5 minutes until slightly softened.
2 - Chop the vegetables into small pieces, about 2cm, so they cook evenly, then add into the pot. Stir together then cook for a further 5 minutes.
3 - Add the rest of the ingredients and bring to a gentle simmer. Place the lid on the casserole pot and cook for 40 minutes.
4 - Remove the lid, check the vegetables have softened. If so turn off the heat, if not another 5-10 minutes should suffice. Remove the bay leaves.
5 - Blend the soup in either a stand blender or using a hand held immersion blender.
6 - Pour the soup back into the casserole pot (if using a stand blender) and turn the heat back on, bringing the soup back to a gentle simmer for a 2-3 minutes.
7 - Once fully re-heated then serve.
Notes:
This is a beautifully thick and velvety soup. However, if you would like to thin it down you can with either water, vegetable stock or plant milk.
SHOP PRODUCTS:
Sold out
Sold out
Sold out