Easy chunky veg vegan soup | Recipe and method

Posted on 11:55am Monday 23rd Apr 2018

Easy chunky veg vegan soup _ recipe and method

My Sunday soup sessions are back! Earlier this year I decided to start making soup every Sunday. It was a great way to use up any leftover veg from the week before, or a great start into our new organic veg box for the week ahead. We usually have an organic vegetable box delivered each weekend. We’d eat the soup for dinner on a Sunday evening and then I’d save loads to see me through the next few days for lunch.

Easy Chunky Veg Vegan Soup

I love soup, but I got a bit souped out! I ate it every day for a few weeks until I couldn’t eat soup any longer! So I had a little break, but now I’m back on the soup mission again. I want to share with you how easy it is to make a batch of delicious homemade soup. It’s a great way to use up vegetables that need using sharpish. It’s also a brilliant way to pack loads of vegetables into your diet in the most tastiest way. You can also batch make so much soup and quickly reheat it for healthy lunches or easy dinners.

It will store for around one week in the fridge, thought the sooner it’s eaten the better it tastes. You can even freeze it in single servings to grab and go! The best thing is it’s so easy to make soup and you can put whatever you like into it.

Recipe:

My best advice for homemade soup is to stick with a lot of similar colours. I always tend to go for oranges and spices. This batch has carrot, sweet potato, onion, celery and white potato. I’d usually add butternut squash too.

The beauty of soup is you can make it up as you go along or use whatever you have. Any veg works!

Easy Chunky Veg Vegan Soup Recipe

Method:

Chop these as chunky or as fine as you prefer. I like super chunky! Throw them all into a huge pan with a sprinkle of coarse black pepper, paprika, cinnamon, turmeric, a dash of balsamic vinegar and half a tube of tomato puree. Mix well, then cover with water. Bring to the boil, then simmer for as long as you can. I leave for around one hour, but if you’re in a rush then just cook until the veg is all tender.

You can add different herbs and spices depending on what veg you have added, what you have and what your taste buds prefer.

You can also add gravy granules to thicken it up, salt if you like salt, rice, pasta, lentils or other grains. You really can make a meal out of soup and personalise it to you.