Cream of Vegetable Soup

You know the “cream of vegetable” cup a soups (I’m looking at you Batchelors) I always thought they were a little disappointing. The tiny pieces of dehydrated vegetables always seemed a bit sad, and they’re not even suitable for vegans anyway. So I thought I’d make my own.

Yield; Three servings (189kcal* per servings) Cook time; 25 minutes

You’ll need;

  1. One tablespoon of non-dairy margarine
  2. Two cloves of garlic, minced
  3. One small brown onion, minced
  4. Two carrots, diced
  5. 500ml hot vegetable stock
  6. One teaspoon of both parsley and tarragon
  7. One bay leaf
  8. 150g/5oz peas
  9. 150g/5oz sweetcorn
  10. 150ml non-dairy cream (* = calories are calculated based off using homemade tofu cream, check out that recipeΒ HERE)
  11. Two tablespoons of cornflour(aka corn starch) dissolved in two tablespoons of cold water


  • Heat the oil in a saucepan over a medium heat, once melted add the garlic and cook for one minute.
  • Add the onion and carrot, and allow to cook for ten minutes.
  • Next, add the stock, herbs and bay leaf. Cover with a lid and allow to cook for another ten minutes.
  • Lastly, add the sweetcorn, peas and cornflour slurry. Allow to cook uncovered for three minutes, or until the soup thickens.


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