There is a reason why we love soup come the Autumn months, this is because it is a great big hug in a bowl. It is also very portable. Easy to decant into a thermos for work or to warm and sustain you on a chilly walk. Light enough for a lunchtime snack or by adding some crusty bread or even dumplings it makes a sustainable budget-friendly dinner. Most of all it is delicious and all the better if it is homemade.
Packed with nutrition and a great way to hide some extra veggies
- Hearty
- Warming
- Delicious
- Economical
- Nutritional
It fills and sustains. Purse strings need to stretch so much further and meals like this are more important now than ever before. If you love a good soup it makes sense to double the recipe to save on gas or electricity. It will keep for at least 5 days in the fridge but it also freezes so well for up to 3 months.
For me it is the comfort of knowing I have something filling and nutritional tucked away for when I need it.
The Peelings
Another budget friendly idea is to save your carrot, leek, celery and onion skin and tops. You can freeze these in a bag and add to it until you have enough to make your own vegan stock
Stock recipehttps://theglutenfreeveganalchemist.com/2022/01/16/homemade-vegetable-stock-2/
Every little helps at the moment as most homes are feeling the pinch.
You will need some time of blender for this recipe. This can be either a jug blender or my preference the stick blender (less washing up).
I hope you enjoy this recipe as much as I do. A good homemade soup is nothing to be sniffed at and good to have in your culinary arsenal.
The Gluten-free vegan Alchemist
Creamy vegetable soup
Ingredients
Instructions
- In a large saucepan add the vegan butter and heat, Once hot add the carrot, leeks and celery. Over a low heat sweat the vegetables for 5 minutes, season and place the lid on and cook for a further 5 minutes.
- Add the sliced garlic and cook for five minutes.
- Next add the potatoes and swede, season well again. Cook for a further few minutes
- Pour in the vegetable stock and bring to the boil, reduce and simmer and add the Bay leaves with the lid off for 20 minutes or the vegetables are tender to the fork and then add the peas and cook for a further 2 minutes.
- Scoop out around a third of the vegetables and place to one side, no liquid.
- Blitz the rest of the soup with a stick blender or jug blender until smooth.
- Add the reserved vegetables back to the pan and stir through, drizzle in the vegan cream and thoroughly incorporate.
- Serve with croutons or another drizzle of cream.
If you decide to give this recipe a try, please don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too. Feedback is so important.