Basic Vegan Soup

Basic Vegan Soup

Soup base Ingredients

1 celery stalk (diced)
1 large parsnip or half a fennel (diced)
1 brown onion (diced)
1 large carrot (diced)
1 400mg tin of organic diced tomatoes
2 tbs of homemade vegetable stock paste (in 1.5L of water) OR
1.5L of vegetable stock liquid
3 bay leaves
2 tsp dried or fresh oregano
2 small potatoes
Olive oil to sauté (or organic butter for the non-vegan version)
Salt and pepper to taste

Above are the base ingredients, then I add extra vegetables or tinned (or soaked and cooked) beans at the end of the cooking process to bulk it out, often, just what ever is in the fridge. This time I used:

1 bunch of asparagus
3 kale leaves (omit stalk)
hand full of chopped beans
1 grey zucchini

Method

1. To a large pot, add olive oil, onion, celery, parsnip/fennel, and carrot. Fry on high to brown

2. Add bay leaves, oregano, salt and pepper

3. Add diced potato and sauté for 5 more minutes

4. add tomato, stock and water

5. With lid on, cook until the potato is nearly cooked

6. Add the remaining vegetables and allow them to be slightly cooked for about 5 minutes

7. serve with a generous helping of sauerkraut, kimchi or another fermented vegetable and add salt and pepper to taste

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