This golden warming home-made soup is perfect for chilly autumnal, fall or dark winter days. Enjoy with a wedge of crusty bread or a tasty sandwich for a filling, wholesome lunch or dinner. This sunny soup is also perfect for adding to Thermos flasks for warm, budget-friendly lunches on-the-go.
Stick blender optional [only required if soup is to be blended]
Ingredients
2tablespoonsmargarine[or butter, olive oil, rapeseed oil, etc.,or ½ cup veggie stock]
140gramscarrot[1 medium-large, diced]
170gramsswede[⅓ medium swede, diced]
240gramspotatoes[1 medium-large, diced]
75gramscelery[1-2 sticks, diced]
150gramsleek[1 medium-large, thin sliced]
4clovesgarlic[if small cloves use a few extra]
130gramsonion[1 medium-large, diced]
1.2litresvegetable stock[hot]
⅛teaspoonturmeric powder[add extra if liked]
Garnish, optional
4tablespoonsparsley[chopped]
2spring onions[green onions/scallions, fine chopped]
Instructions
Dice the carrots, potatoes, celery, swede, leeks, onions into small pieces. It doesn't have to be perfect dice just rough chopped.Fine chop or mince the garlic.
Melt the margarine or butter, or heat the oil or a half cup of veggie stock in the soup pot.
2 tablespoons margarine
Add veggies, potatoes and garlic. Stir well.
Place the lid askew over the pot, and over a low-medium heat saute the veggies for 15 minutes. Stir a few times during cooking. If the veggies are starting to stick to the pan just add a few tablespoons of water to loosen them up.
After 15 minutes, stir through the ground turmeric.You can add a few extra pinches of turmeric if liked.
⅛ teaspoon turmeric powder
Pour in the hot vegetable stock and season with salt and black pepper.
1.2 litres vegetable stock
Bring to a boil, lower the heat and simmer for 15 minutes or until the veggies are soft.
Check the seasoning and add extra salt and black pepper if required.
If preferred the soup can be blended with an immersion stick blender or food processor.
Optional: Serve garnished with fine chopped parsley, sliced spring onions and a drizzle of cream [we like Alpro soya single cream or Oatley cream].
4 tablespoons parsley, 2 spring onions
Notes
Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary.
Leftover soup can be stored for 3 days within a covered container in the refrigerator.
Or freeze for 3-4 months.
We are a vegan family recipe blog so all our ingredient suggestions are for vegan and plant-based ones so if you have different dietary requirements then you can use your usual ingredients.
Add a drizzle of vegan cream before serving for a cream of golden vegetable soup. Or add a scoop of vegan creme fraise, sour cream, or plain yogurt.
For gluten-free soup choose a gluten-free stock and ensure that the margarine is free from gluten ingredients.
Can't source swede? Swedes may also be known as rutabaga, Swedish turnip, neeps, yellow turnip, or wax turnip depending on where you live!
Alternatively replace with turnips which are within the same brassica family as swedes, but turnips are much smaller in size so a few may be required.
Fun fact: A swede is a cross between a cabbage and a turnip!