(Vegan) Warming Vegetable Soup

Hello Beans

I seem to be having a very green inspired day today. For breakfast, I had a green smoothie. I’ve just had some of this soup for lunch and we have some of my pea pasta for tea tonight. At least my body will be getting plenty of leafy greens and nutrition filled veg! Soup is one of those dishes where I seem to only have it when it’s a cold day but I love it anytime I eat it. What I eat is very dependant on the weather and temperature a lot of the time and I have never been willing to try cold soup as of yet.

This is the recipe for my super easy and delicious vegetable soup. It’s so delightfully nutritious and so very yummy. I made it on a whim for lunch and I think it’s become one of my favorite go to dishes.

Ingredients

Chestnut Mushrooms –  I used 4
White potatoes – 4 small/medium sized
1 Onion
1 Carrot
Big handful spinach
Couple of handfuls of frozen peas
1tbsp Vegan Butter
2x Veggie stock cubes (not all are vegan so be careful)
2tbsp Nutritional Yeast
Water – add enough to cover all the veg.
Tumeric 1tbsp
Garlic 2 cloves
Chili flakes 1tsp
Rosemary 2tbsp
Oregano 1tbsp
2tbsp Topiaca Flour
Salt + Pepper to taste

Play around with the ingredients to your taste. 

Method

First. Cut your potatoes, mushrooms, and carrot into small pieces. Place them in a pan on a medium heat with the flour, butter, turmeric, chili flakes, and garlic.

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Cook for 10 minutes. Chop your other ingredients while you wait.

Add your vegetable stock cubes to the pan and then put enough boiling water in to cover all your veg.

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Add your rosemary then cover and leave to simmer on a medium heat for 45 minutes or until veg is soft.

Once it’s cooked. In a blender Add your spinach, peas and nutritional yeast. Then put half of the veg from your soup into the mix with a good scoop of the liquid to help it blend better.

Make it as chunky or smooth as you like. Just add more or less to the blender. I like a few chunks in mine.

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You should get something that resembles this.

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Add this back into the other mix still in the pan. Mix it all together on a low heat until blended well.

Finally, add your oregano and salt + pepper to taste.

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Serve with your favorite crackers or bread and a sprinkle of rosemary on top.

As far as soup recipes go this is a pretty simple recipe but packed full of goodness. Great for any time of the day really. Vegetable soup has always been my favorite kind of soup so I thoroughly enjoy this 🙂 Great for Vegans and Non-Vegans alike.

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I ate mine with some Ryvita crackers. They are my go starchy item rather than having bread. I love them. If you’re vegan like me though just me careful because they aren’t all vegan.

As always enjoy making this recipe to your hearts desires. Make it your own. I put recipes up as guidelines rather than commitments which is exactly how I enjoy cooking.

Do you have a favorite soup recipe? Let me know! I would love to see your versions of any of my recipes. 

Enjoy Beans