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Made with store cupboard staples and vegetable leftovers this hearty chunky vegetable soup is a warming, easy meal with a delicious combination of flavours. Recipe on thecookandhim.com | #vegetablesoup #veggiesoup #vegansoup #chunkysoup #autumnrecipes #winterrecipes

Vegetable Soup

Prep: 20 mins | Cook: 40 mins | Total: 60 mins | Quantity: 4 portions

Ingredients

  • 1 tablespoon vegan butter
  • 1 teaspoon oil
  • 1 large sweet potato – peeled
  • 1 large carrot – peeled or scrubbed if skin not too gnarly!
  • 2 parsnips – peeled
  • 2 sticks celery – washed
  • 1 red onion – peeled and finely diced
  • 3 cloves garlic – peeled and crushed
  • few sprigs fresh thyme or rosemary – leaves only (or sub 1 teaspoon dried)
  • 3 cups (750g) vegetable stock or vegetable broth
  • 1 cups (250g) passata
  • 1 tblsp soy sauce
  • Salt and pepper

Instructions

  1. Prepare all your washed/peeled veg by cutting into a smallish dice - about the size of your little fingernail
  2. Heat the butter and oil in a large saucepan then add all the veg. Saute for 10 minutes over a medium heat, stirring frequently until just starting to caramelise
  3. Stir in the garlic and thyme (or rosemary) and cook for 1-2 minutes until fragrant
  4. Add the stock, soy sauce and passata, bring to the boil then reduce the heat and simmer gently, stirring occasionally for around 30 minutes
  5. Check the seasoning and add salt and pepper to taste (you probably won't need to add too much salt because of the soy sauce)
  6. Serve immediately or chill and refrigerate in a sealed container for up to a week or freeze

Recipe by The Cook & Him at https://thecookandhim.com/recipes/hearty-vegetable-soup/