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
Ingredients
- 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
Instructions
- 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.
- Blend.
- 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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Mmmmm, this look delicious and really simple to make. I’m still in the middle of polishing off all of my Christmas chocolates so mostly steering clear of anything remotely healthy, but I’ll definitely be taking a closer look at this next week when my new year’s resolutions kick in!
He he! I am craving healthy stuff, but all I am eating is chocolate, cheese, bread and hearty food at the moment!
J’ai besoin d’une soupe comme celle-ci ! J’ai en besoin de un détox!! Mais il faudra attendre, il reste encore le 31 à fêté!
Je te souhaite une très belle année à toi et ta petite famille ! Bisous
Bonne année Eva! Dis-moi ce que tu en penses si tu essaies de la faire.
This soup sounds and looks amazing, Mel! Love the fact it’s completely vegan too- that’s great! Bookmarking to try really soon! x
Thanks Jess. Let me know what you think if you get the chance to make it. x
Ooo that looks and sounds lovely! I love soup but still cannot get my munchkins to eat it. So annoying! I am so hungry and looking at that has really made my tummy rumble. Must get some lunch!!
Do you think they might eat the vegetables before you blend them? Jumpy has that, and I blend it all for the rest of us. Enjoy your lunch, and Happy New Year!
The title of this caught my eye straight away – ‘vegan’ and ‘creamy’. I’m going to make this. I love soup – love love love. I made a sweetcorn and tomato soup earlier today with some pasta in, for Fraser. He enjoyed it, but I don’t think he has many moments in the day that he isn’t thinking about food. I would never have thought about getting the ‘free from’ creams until seeing this post, so thanks for the tip. I gave up land meat last year (still on the fish, but may remedy that too) on the grounds of animal welfare. I still indulge in fish, eggs and dairy, but would ultimately like to cut all of that out at some point. My bro is going the same way too. Will let you know how this goes, Mel. Thanks for sharing your recipe xx
Same here. We are all soup lovers at home. If you go vegan, I have quite a few recipes on the blog you might like, including muffins and pancakes. I have also reviewed vegan products. If you type ‘vegan’ in the search bar, you should get it all in one go. xxx
I will be using your blog as my vegan recipe reference, Mel. Thank you xxx
Delish! I can see why the family love this. Love that it’s vegan too. Beautiful pictures too x
Thanks Megan!
Mel, J’ai fait la soupe aujourd’hui, elle été délicieuse ! Demain je la mets dans mon blog 😉
Oh je suis ravie que tu aies aimé! x
Stunning styling and photography and we’ll be making this soup-yum! We’re craving lots of vegetables and salads post Christmas! Thanks for linking up to #tastytuesdays and Happy New Year darling x
Happy New Year to you too, beautiful!
Oh delicious, love the sound of your gorgeous soup.
Thanks Julie
Looks absolutely gorgeous! Love the addition of the ginger 🙂
Thanks. It really gives an extra ‘je ne sais quoi’ to this soup!
That looks lovely, I like carrot in a soup anyway but love the addition of parsnip and ginger.
The flavours work really well together. The soup is easy to make, quick and delicious.
Mel, I just made this today! I’m not even exaggerating when I say how actually delicious it was. I couldn’t stop eating it! The ginger gave it such an unusual and tasty edge. I used more parsnips – so had a half-half ratio, and I used creme fraiche (because that’s all I had in). This is gonna be a regular. I’m also gonna share it on my social media Thanks honey xx
You have just made my day! That soup is amazing, isn’t it? I also make it with cream now Jumpy’s milk allergy has disappeared, and it is always incredible! I also have a similar root veg one with no cream on the blog. Just type ‘soup’ in the search bar if you fancy it. xxx
It is unbelievably delicious! I kept going back for more. It is really weird, because I never used to like parsnips, and now I can’t get enough of them. I think that going veggie/pescie has made me appreciate vegetable a whole lot more. I still wanna try this with the free-from cream. So glad I finally made it. I can’t recommend it highly enough, and I bet all your recipes are just as delicious xxx
Huge grin on my face now! Thank you so much hunny for those great comments. It makes it all worth writing up my little recipes. xxxxx
An absolute pleasure! Now when can I come for dinner? 😉 xxx
Shall we have a picnic with the kids in the Spring? I love a picnic!
Yes!! Me too – nothing like outdoor dining for the kids xx
🙂 xxx
I love a great creamy, healthy soup recipe and even better, it’s dairy free. Thanks for linking up with #freefromfridays
My pleasure, Emma. Hope you give this yummy soup a go.