Day 7 of my vegan challenge = time for my hearty vegetable and pulses soup.
This soup is great for when it’s really cold outside and you need something warm, filling and healthy.
I usually make it at the weekend as you need to soak the pulses overnight or for 8 – 12 hours and it takes about 1.30 minutes to make in total.
I always make a big pot as it takes quite a long time to make and it’s great for a couple of days.
You could even freeze some and then take it to work (if you get it out of the freezer before leaving it won’t have a chance to leak in your bag and will have thawed by lunch ready to be warmed up).
Vegan Warming Country Soup 4-6 portions
For this soup you need:
- 250g Country soup mix – the one I get from Morrisons includes pearl barely, yellow split peas, green split peas, marrow fat peas, red split lentils and adzuki beans
- 1tbsp Extra virgin olive oil
- 1 medium onion, chopped
- 1 medium parsnip, chopped
- 2 medium potatoes
- 1 stick of celery, sliced
- 1 medium carrot, chopped
- 9oo ml water
- 2 vegan vegetable stock cubes
- half tsp mixed herbs
- 1tbsp tomato purée
- chopped parsley to serve (optional)
- Warm bread with extra virgin olive oil to serve (optional)
First of all, soak the country soup mix in cold water overnight or for 8 – 12 hours
After this, chop the onion, parsnip, carrot, celery and potatoes
Heat the extra virgin olive oil in the saucepan you are going to cook the soup in over a medium heat;
Add the chopped vegetables;
Cook for a few minutes, until the onion and the celery have softened a little;
Add the water, vegan stock cubes, pre-soaked country soup mix (rinse them and drain the water first), mixed herbs, and tomato purée;
Cover with a lid, bring to the boil and then simmer for about 1 hour, stirring occasionally;
Season to taste and add some fresh or dried parsley if you want, and serve with lovely warm bread such as baguette and extra virgin olive oil.
This recipe is great using other vegetables too: I have tried it with leeks and last time I made it I used swede instead of potatoes and parnsips, just use whatever you fancy or have that needs to be used to avoid wasting food.
What kind of soup do you enjoy the most?