Light Lunches

Winter Warmer Soup

Aside from the occasional downpour and coldness that makes my ears feel like they’re going to drop off, I absolutely love winter! I love the frosty mornings, the festive spirit and of course the warming bowls of winter soup! I was feeling a little wintery today so I decided to whip up a batch of yummy vegetable soup ready to make me feel warm and snug. The soup is totally vegan and packed full of goodness. It’s also super filling! I enjoy my soup with a slice of toasted rye bread topped with beetroot hummus, banana or avo! Yum!

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Here’s what you’ll need to make a batch of this yummy soup:

2 medium sweet potatoes
1 small butternut squash
2 medium carrots
1/2 red onion
1 tbsp coconut oil
1 tsp vegan bouillon powder
1 tsp turmeric
1/2 tsp sumac
1 chopped garlic clove
A pinch of black pepper
Boiling Water (as much as needed)

Here’s what to do:

1. Chop the red onion into small pieces and fry the onion in a wok/large saucepan in the coconut oil until they’re softened

2. Finely chop the carrots, sweet potato and butternut (I do not peel my carrots or sweet potato, but you can if you wish)

3. Pop them into the saucepan with the onion and sauté for a few minutes – add the chopped garlic now

4. Add in around a pint of boiling water (as much as needed to fill the saucepan) and bring the mixture to the boil

5. Stir in the bouillon powder, turmeric and sumac and leave the mixture to simmer until all of the vegetables are soft (usually takes around 20-30 minutes) – top up the water as needed to avoid burning the vegetables

6. Pour the soup mixture into a blender or use a hand blender to blend the mixture until it is a thick, but still liquid, consistency – add more water to reach your desired thickness

7. Sprinkle into the mixture as much black pepper to your desired taste

8. Enjoy the soup warm with a slice of rye toast! Yummy!

9. Keep the leftover soup in the fridge and use as desired 🙂

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