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‘Free From’ Creamy Vegan Soup

Prep Time 10 minutes
Cook Time 55 minutes


  • 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


  1. 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.
  2. 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.
  3. Peel the ginger and grate over the softened vegetables.
  4. 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.
  5. Blend.
  6. 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.