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.
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.