After overeating for weeks in the run up to Christmas, I am now craving vegetables and this soup is ideal to detox.
I know, vegan and creamy do not normally go hand in hand, but there was no other way I could describe this soup. It is our current family favourite, and no matter how many times I make it (five times in two weeks – I kid you not!), the children always ask for more. Yes, every single one of them… Hubby invariably asks for leftovers to be packed away for his lunch the following day. It is a sign the soup is that good, believe me!
It is just perfect served with nice, homemade bread. The children love to copy my mum and drop pieces of bread in their soup! I personally love making our pumpkin and sunflower seed loaf to accompany this soup, but the wholemeal version and the crusty white bread work just as well with it! Jumpy has her ‘free from’ bread alternative with it.
The children absolutely love tucking in! Crevette (6 years 2 months) has been doing a fair bit of cooking at school, and he was taught how to peel vegetables the safe way. I say yes to education! My little man was over the moon to peel all the carrots and parsnips the other day, and so was I, as it meant I did not have to do it and we spent a fair bit of time together in the kitchen, cooking and chatting!
As for Beanie (4 years 1 month), she likes washing the vegetables.
I used Alpro soya single cream alternative but if you do not tolerate soya, you could substitute it for Oatly cream. If you tolerate dairy, you could use double cream. For a little bit of extra texture, you can add freeze-dried vegetables as garnish. I used beetroot and parsnip for the photo.
‘Free From’ Creamy Vegan Soup
- 3 tablespoons olive oil
- 1 large onion chopped
- 500 g peeled 5 carrots, sliced carrots
- 250 g peeled 2 large parsnips, sliced parsnips
- A 5 cm piece of fresh ginger
- 1 vegetable stock pot in 1L boiling water
- 150 ml soya or oat cream alternative
- Pepper to taste
- Put a large saucepan on a high heat and add the olive oil after about 30 seconds. Once the oil is hot, drop your chopped onions and fry for about four minutes, stirring regularly, until soft and brown.
- Add in the sliced carrots and parsnips. Reduce the heat to medium, cover the pan and cook for 10 minutes, stirring every couple of minutes.
- Peel the ginger and grate over the softened vegetables.
- In a jug, dissolve the stock pot in a litre of boiling water. Pour the stock over the softened vegetables and stir. Bring to the boil, and then reduce the heat. Put the lid on the pan and cook for 40 minutes.
- Once cooled, you can keep the soup in the fridge for a couple of days. Warm up, add the cream and season to taste just before serving.
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