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Creamy Vegan Vegetable Soup

I had hoped to make vichyssoise this week due to the copious amounts of potatoes that were piling up in my pantry but I only received one leek in my CSA share and didn’t want to have to go out and buy more leeks and cream. As it happened, I was introduced to poorgirleatswell.com yesterday and after reading through heaps of her delicious looking recipes all I could think about was a thick, creamy, bean broth based soup peppered with chunks of colourful fresh vegetables throughout. I decided to take inspiration from the soup I had planned and combine it with the use of beans to ensure maximum creaminess and heartiness and the result was fantastic. The soup uses a base of leek, onion, garlic and rosemary for a light flavour combined with pureed potatoes, berlotti beans and cauliflower for creaminess and finely chopped fresh vegetables and extra beans for a bit of chunkiness. I served mine with some fresh sourdough roll brushed with olive oil and lightly grilled until golden.

Creamy Vegan Vegetable Soup

1 clove of garlic
1 leek
1 onion
¾ can berlotti beans
5 small potatoes
handful cauliflower
1 litre veggie stock
1 bay leaf
1 stalk rosemary

Extra vegetables
¼ can berlotti beans
¼ can corn
small handful cauliflower, broccoli (steamed for 4 minutes)
1 carrot, finely chopped (steamed 6 minutes)

Sweat onion, leek and garlic. Add potatoes, cauliflower, ¾ can of berlotti beans, stock, bay leaf, and rosemary. Simmer covered until everything is cooked and mushy (about 30 mins) adding extra water/stock if neccesary. Remove bay leaf and rosemary. Blend soup then add remaining veggies and season to taste.