I recently read an article which said that the average British household wastes £470 worth of food each year. As the environmental crisis worsens, we must find ways to become less wasteful and use all of the food in our fridges. With a little bit of planning, it’s amazing what you can do with a few sorry looking vegetables which are slightly past their best. If you’re looking to use up some leftovers, my Creamy Country Vegetable Soup can be easily adapted. Pale vegetables like potatoes and parsnips work best.
As a rough guide, this recipe serves 4.
- 600ml water
- 200ml soya cream
- 200g frozen garden peas
- 50g dairy-free margarine
- 2 parsnips
- 2 white potatoes
- 2 sticks of celery
- 2 carrots
- 1 brown onion
- 1 glove of garlic
- 1 tbsp. vegan bouillon powder
- Sea salt and white pepper to taste
Peel and roughly chop the parsnips, white potatoes, carrots, celery, onion and garlic. Melt the dairy-free margarine in a large saucepan using a medium heat then add the prepared vegetables – apart from the frozen peas as these will be stirred through the soup at the end.
Cook for 5 minutes to allow the vegetables to soften a little then add the vegan bouillon powder. Coat the vegetables in the vegan bouillon powder then cook for 5 minutes.
Add the water and the soya cream then stir to combine. Cover the saucepan with a lid then cook for a further 20 minutes, or until the vegetables are ready.
Transfer 4-5 ladles of the soup to a food processor. Process until a smooth puree is formed. Add the puree to the saucepan – this will thicken the soup. Stir to combine then season to taste.
Add the frozen peas and allow them to thaw, this should only take a couple of minutes.