Sunday 1 October 2023 is World Vegetarian Day! To celebrate, Moira will be hosting a virtual cook-a-long at 12pm on Sunday 1 October. Please find the lovely recipe for Creamy Vegetable soup below, it’s a cozy, comfortable vegan recipe that’s gluten-free, easy to make and loaded with veggies.
If you could ensure you have all your veggies chopped and ready to go for the start of the cook-a-long at 12pm that would be great! There will also be a fun vegetable-based activity to take part in whilst the soup bubbles away.
For more information and for the virtual meeting invite, contact Hollie Jenkins at Hollie.Jenkins@aspireliving.org.uk
Creamy Vegetable Soup Recipe
Ingredients
3 tablespoons olive oil
1 medium onion – diced
2 large carrots – sliced
2 medium parsnips – chopped
4 white potatoes – chopped
2 leeks – sliced
1 teaspoon dried thyme
2 garlic cloves – minced
3 cups veg stock
Salt and pepper to taste
Regular milk (oat milk for vegan)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, leeks, parsnip, and carrots to the pot.
- Season with salt and pepper.
- Cook, stirring occasionally until vegetables start to soften, about 5 minutes.
- Stir in the potatoes, thyme and garlic and cook for about 1 minute. Add the stock.
- Bring to the boil, then simmer until vegetables soften, about 20 minutes.
- Remove half the vegetables and lightly blend/mash the rest to thicken the soup.
- Stir the chunky vegetables back into the soup.
- Stir in the milk and simmer until the vegetables are warmed through and the soup has thickened, about 5 minutes. Season as desired.
- Serve with fresh parsley and crusty bread.