Hearty vegetable soup (vegan!)

Autumn/winter is primetime for soup: The perfect warming meal, easily customisable and quick to batch-make for the week ahead! This recipe was created by using a few leftover veggies from the fridge and adding a couple of fresh ones, too. I found it a bit tricky to give you an accurate idea of the amount this makes, so feel free to try it out and then adapt it as much as you like!

For about 4-5 portions, you’ll need:

2 large leeks (about 400g), cut into fine slices

Three potatoes, peeled and diced

Three carrots, peeled and diced

A handful of mushrooms, washed and diced

450ml vegetable stock

A handful of fresh parsley, chopped

Olive oil

Salt & pepper

Equipment: One large saucepan, one medium-sized saucepan, a measuring jug

Time: Prep 20 mins. | Cook 45 mins. | Total 65 mins.

 

Start by peeling and dicing your potatoes and boil for just a couple of minutes in a medium-sized saucepan. Meanwhile, heat up a bit of olive oil in a large saucepan. Pop the leeks and carrots in to soften. After a little while, add the mushrooms. Drain the potatoes and add to the mix.

In a measuring jug, dissolve one cube of vegetable stock in 450ml of boiling water. Add the liquid to the large saucepan, season with salt and pepper and leave everything to simmer for at least 30 minutes. The vegetables should be soft by now and the liquid should taste nice and flavourful. Add your fresh parsley and leave to simmer for another 15 minutes.

Serve with fresh bread or just on its own!

A bowl of hearty vegetable soup

 

What’s your favourite autumn/winter meal?

’til next time x

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