Vegan Veggie Soup recipe

[Guest guest]

hi all, this is my adaptation on a lovely soup that ASDA was selling

last year. it was made by a company called Baxter's - those in the UK

will know this brand. I was gutted when ASDA stopped selling it, so I

endeavoured to make my own. it's fairly close, but my version is 100%

vegan, so feel free to enjoy lavishly! truly speaking, this is an

autumn/winter soup, but it goes down well when you're sick. I have a

lung cold just now and though it took awhile just to prep the

veggies, it's mostly a no brainer and you can go sit back down while

the veggies roast and enjoy the scent as it wafts through your house.

 

 

vegan veggie soup

=================

 

5 - 6 small red potatoes

5 - 6 chantenay carrots (or a few larger regular carrots will do)

2 onions sliced on the vertical and somewhat thick slices

4 parsnips cut in half, then slice halves in half

several whole small mushrooms, washed and cut in half

you might also consider the additions of a couple of tart apples (NOT

bramley) peeled and cut into chunks, and maybe a couple of chopped

celery ribs.

fresh lemon thyme

3 vegetarian stock cubes

salt, cracked black pepper, hot chili powder, turmeric, cinnamon,

ginger, and onion powder all to your taste

agave nectar or maple syrup

extra virgin olive oil

 

directions -

 

wash all the veggies and chop accordingly. take a glass baking dish

and sloppy drizzle olive oil to coat the bottom. add all the veggies

to this, then pour some more over them to coat nicely. at this point,

you might wish to toss it all with your hands. when you feel they are

sufficiently coated, then add your spices in whatever quantities

appeal to you. add several sprigs of fresh lemon thyme over the top

of the veggies and roast in the oven til they are almost all the way

cooked.

 

remove your pan from the oven and allow it to begin cooling down, and

in the meantime, boil some water, enough for 3 stock cubes worth.

when this is done, pour enough to just cover the bottom - not to the

point that your veggies are drowning in it. then drizzle the agave

nectar or maple syrup. watch the amounts here or it'll be more of a

dessert soup!

 

return them to the oven to finish cooking. remove them and allow to

cook for about 10 minutes. transfer the veggies to a big pot and

using a stick blender, go ahead and puree them all. make use of the

remaining stock to blend in until you personally are happy with the

consistency. it tends to come out nice and thick, so using the rest

of the stock thins it out but it's still a pleasing consistency.

ladle it up and serve it with warm buttered (soy butter) crusty

bread.

 

I add a bit more hot chili powder to my individual bowl because I

like the heat. the great thing about this soup is all the spices are

ayurvedic and therefore medicinal. this is great for a lung

infection. it soothes the throat, makes you sweat, and helps remove

fluids from the lungs easier. enjoy!

 

best,

Melissa