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Vegetable Soup

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Vegetable Soup

This quick and easy vegetable soup recipe makes the perfect dish for winter. It is a great way to unwind and warm up at the end of a cold winter day. The ingredients are somewhat flexible, so use up those veggies that have been sat in the cupboard fridge for a few days, get your soup on the stove and put your feet up. You've earned it!

(and of course, the whole thing is 100% vegan, so you can eat great, feel great and do great all at the same time.)

Recipe

 

Total Time: 30 minutes

Yield: 4 portions

Ingredients:

1/2 large onion

2 carrots

1/2 swede

1 parsnip

1 yellow bell pepper

1 large sweet potato

1 tin chop tomatoes (400g)

1 veg stock cube

Method:

1.) Peel and chop the vegetables, you want them about 1cm x 1cm but you can keep them chunkier for a chunky vegetable soup. (keep in mind that the chunkier your vegetables, the longer they will take to cook)

2.) Put your chopped vegetables into a large pan, with the chopped tomatoes and stock cube. Add water until it is just covering the vegetables and bring to the boil on a high heat.

3.) Once boiling, turn down to a simmer and leave for 20 minutes. Check the swede is nice and soft by inserting a sharp knife into one of the chunks.

4.) Serve with your favourite fresh crusty bread for the perfect winter warmer.

Written by Amy Northwood
Her-Bivore
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget! 
You can find me on Instagram

Amy Northwood

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