Bethany's Vegan Kitchen

This hearty, rustic soup would be perfect served along with slices of crusty bread for dipping. It consists of onion, celery, tomato and herbs in addition to the carrots and beans. Glazing then roasting the carrots gives the soup a lovely natural sweetness, and creates a good flavour

Yield; Three servings(242kcal) Cook time; One hour (including roasting the carrots)

To roast the carrots you’ll need;

1. 500g/1lb carrots, topped tailed and thoroughly washed (you don’t need to peel them)
2. One tablespoon of maple syrup
3. One tablespoon of American mustard
4. One teaspoon of soy sauce

Method;

• Mix together the maple syrup, mustard and soy sauce into a small dish until well combined
• Slice the carrots in half (or leave them whole if they’re small) and coat them in the glaze
• Bake in a preheated oven at 200ºC/180ºC fan assisted/400ºF for 40 minutes, turning occasionally
• Once cooked, slice into pieces and set aside to cool

For the soup you’ll need;

1. One tablespoon of oil
2. Once small brown onion, sliced
3. Two sticks of celery, sliced
4. 500ml hot vegetable stock
5. 400g/14oz of chopped tinned tomatoes
6. One teaspoon of each dried parsley, dried oregano and dried basil
7. One 400g/14oz tin of cannellini beans, drained and well rinsed
8. 100ml unsweetened non-dairy milk

Method;

• Heat the oil in a large saucepan over a medium heat. Add the onion and celery and cover with a lid, allow to cook for five minutes
• Next add the stock, tomatoes, roasted carrot slices and herbs, give everything a good stir then cover with a lid and allow to cook for ten minutes
• After ten minutes blend the soup with a blender until smooth. Then add the beans and milk, return to the heat for a further five minutes. Serve along with bread for dipping