Warming Vegetable Soup

Autumn seems to be fast approaching, which here in the UK means oversized jumpers, woolly hats, and ankle boots. I must admit I love this time of year: when the leaves start to turn brown and drop from the trees, I let my inner child come out and stomp through great piles of crispy leaves, crunching them under foot! The mornings and evenings get colder, which means warming bowls of porridge to start the day, and snuggling up under a comfy blanket with a cup of tea when it gets dark!

Warming vegan and vegetarian-friendly vegetable soup
With the change in season comes lots of different delicious and flavoursome vegetables- from pumpkins, parsnips, and butternut squash, to leeks, kale, and cabbage. All of which give us inspiration for creating new autumnal recipes that warm us up from the inside.


So here’s my first recipe of the season- a vegan and vegetarian-friendly autumn-vegetable soup.
I got all the fresh ingredients for this soup from my local greengrocers market for a grand total of £1!! When people say that healthy eating is too expensive, I say they’re not doing it right! By buying fresh, seasonal produce, you get the best price – and taste – possible.

Autumn Vegetable soup 


Serves 6
400g carrots (Chopped)
400g Parsnips (Chopped)
200g potatoes (Chopped)
1 medium sized leek (Chopped)
1 medium sized swede (Chopped)
2 white onions (Chopped)
2 cloves of garlic (Crushed)
4 tbsp olive oil
2 tbsp parsley
3 vegetable stock cubes
1.5 litres of water
Salt and pepper


Method:
1.       In a large casserole-style saucepan, sweat the leek, garlic and onion in 2 tbsp of olive oil over a low heat for approx. 5 mins, or until soft.
2.      Add the other vegetables and the rest of the olive oil. Continue to sweat over a low heat for approx. 5-7 mins.
3.      Mix 2 stock cubes with 900ml of boiling water. Add to the sauce pan, and allow to simmer for 20-25 mins, or until all vegetables are soft.
4.      Add a third of the mixture to a blender and blend until smooth. Transfer to another sauce pan, and repeat with the rest of the mixture.
5.      Put the soup back on the heat, and add the final stock cube mixed with the remaining water.
6.      Stir in the parsley and add salt and pepper to taste.



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