creamy Vegan Vegetable Soup
I am so glad that I found this recipe, this is a fantastic example of making a soup creamy without adding actual cream to it. I first learned this technique when I made broccoli soup, but it can be applied to any vegetable soup that you make at home.
Use what you have at home, I tend to same the same staple veggies at home that I use over and over again.
500ml vegetable stock
For the ´´Cream“
Prepare all your ingredients, I usually just chop mine into little cubes.
Start off by frying your onion in a little margarine.
When the onion is translucent, add in the other vegetables and dry roast them. This brings out more flavour than just cooking them in stock immediately.
While these vegetables are cooking, in a separate pan, heat up some margarine and cook the baby marrows and cauliflower until soft. Add salt to your liking.
When these vegetables are done, blitz them into a purée with an immersion blender. You can add a bit of water or a milk alternative (I prefer soy milk) to make the purée creamier.
When you have dry roasted your other vegetables in the pot, add in 500ml of vegetable stock.
I use stock cubes that have been dissolved into boiling water, but you can use powdered stock of liquid stock if you prefer.
Let the veggies cook for about 25 minutes on a high heat.
Add in the puréed cauliflower mixture and stir well.
Serve hot with fresh bread.
Option to garnish with fresh thyme.