This creamy soup is hearty, filling and perfect to warm up with on a chilly evening. Soups are great for simple, cheap, but tasty food. They’re also brilliant to use up stray vegetables that need using
Yield; 2-4 servings Cook time; 30 minutes
You’ll need;
- One tablespoon vegetable oil
- Two cloves of garlic, sliced
- One brown onion, sliced
- Two sticks of celery, sliced
- Two carrots, peeled and chopped
- Two small potatoes, diced
- 500ml hot vegetable stock
- 100ml plant based cream
- 100ml plant based milk
- Herbs; one teaspoon of dried basil, one teaspoon of dried parsley
- Two 150g/5oz packs of medium noodles
Method;
- Heat the oil in a large saucepan over a medium heat. Pop in the garlic and cook for a minute or two
- Next add the onion and cook for five minutes. Then add the celery and carrots, allow it to cook for another five minutes
- Then add the potato, stock, and herbs. Cover with a lid and allow it to simmer for 15 minutes, stirring occasionally
- Once the vegetables are fork tender, it’s ready to blend. I used a handheld blender to blend the soup until completely smooth
- Finally add the noodles, cream and milk, and give them five minutes or so to heat through. Give them a good stir to distribute them through the soup, then it’s ready to serve
Hi, this sounds good but is there an alternative for the cream? Thanks
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The cream I used ws tofu cream, soy or oat cream would work too, or it can be replaced with more plant milk. Hope this helps
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Great thank you – do you think this would work with spaghetti instead of noodles? Iām NSGS so I can only have vermicelli noodles which would not work with this.
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Yes I imagine that would work well š
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NCGS**
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Excellent. Thanks for your help š
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