Tag: vegan soup

Carrot and Swede Soup with Smoky Pumpkin Seed Croutons [vegan]

I’ve got the February blues and I feel grumpy. I’m in desperate need of Spring, but it’s grey, cold and miserable, and the promise of warmer days seem still too distant for my liking. This carrot and swede soup definitely brings a little sunshine to my bowl, so until Spring finally springs I’ll be staring into this bowl of goodness.

Carrot and Swede Soup with Smoky Pumpkin Seed Croutons
Makes 4 servings

For the soup:
1 tspn coconut oil
1 onion
2 garlic cloves
4 medium carrots
1/2 medium swede
1 litre of vegetable stock
1 tspn smoked paprika
1/2 tspn cinnamon
A handful of fresh coriander

For the pumpkin seeds:
25g pumpkin seeds
1 tspn smoked paprika
A pinch of dried chilli flakes
Salt and pepper

  • In a large saucepan melt the coconut oil.
  • Finely chop the onions and add to the pan and cook for a few minutes until they’ve softened.
  • Peel the garlic cloves and finely chop and add to the pan.
  • Peel and dice the carrots and swede and add to the pan along with the vegetable stock.
  • Bring to the boil and simmer for thirty minutes on a low heat.
  • Add the paprika and cinnamon and stir through.
  • Remove from the heat, and using a stick blender blitz until the soup is smooth.

For the pumpkin seed croutons:

  • Line a baking tray with some greaseproof paper, spread the pumpkin seeds across the tray.
  • Sprinkle the seeds with the smoked paprika, chilli flakes, pinch of salt and pepper and make sure they’re coated well.
  • Toast in the oven for five to ten minutes until they start splitting and puffing up.
  • Sprinkle on top of the soup and serve with the fresh coriander and a little more smoked paprika.

Enjoy!

Veronica x

Curried Parsnip Soup

I was very excited to get parsnips in my veg bag this week. They are my first parsnips this season and one of my favourite winter staples.

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They’re so sweet and delicious, they make me forget all about the summer sunshine and look forward to cosy nights spent indoors with warming and hearty food.

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So what parsnip recipe to share with you all this week… It had to be soup! Its just too easy to make and too delicious not to share.

Most of my soups have the same base of onions, garlic, celery and carrots and are so easy to make that there is just no excuse for not making your own soups to keep you warm throughout the winter.

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1 large onion
1-2 cloves of garlic
1 carrot
1 stick of celery (I was running low on celery so just used up what I had left)
2 large parsnips
1tsp curry powder
500ml stock (I make up 500ml as a start and add more water once I’ve blended it until I get the right consistency)

Roughly chop all the ingredients then gently fry the onion and garlic until soft in a large saucepan.
Add the carrot, celery, parsnip and curry powder.
Slowly cook on a low heat, partly covered with a lid until the vegetables are soft but still holding their shape.
Add the stock and cook covered for 10-15mins.
Let the soup cool slightly before blending with a stick blender or transferring to a food processor.
Add more water as necessary until you get your preferred soup texture and season with salt and pepper to taste.

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I love throwing this in a pan whilst I’m cooking up my dinner on a Sunday night, you barely notice your making it and before you know it you’ve got lunch for the best part of a week. Or freeze it in individual portions for a later date.