Cream of vegetables soup
A silky, comforting blend of carrots, potatoes, zucchini, parsnip and sweet potato, this vegan cream of vegetables soup comes together in about 35 minutes. Cozy, dairy-free and naturally sweet from the roasted-tender veggies.
Ingredients
- 5 carrots
- 2 potatoes peeled
- 1 zucchini
- 1 parsnip peeled
- 1 sweet potato peeled
- 4 Tbsp olive oil
- 250 ml vegan cooking cream rice or soy
- vegetable cooking water as much as you want; we'll use it to adjust the soup's consistency
- salt and pepper to taste
Instructions
- Cut the vegetables into cubes and put them to a boil in salted water (except for the zucchini, which you'll add after 10 minutes).
- Let the vegetables boil for 20 minutes, or until they're tender.
- Turn off the heat and drain the vegetables, reserving the cooking water in a bowl.
- Add the boiled vegetables to a blender or food processor with the olive oil, cooking cream and a little of the reserved water.
- Blend until you achieve a smooth cream, adding more water until you reach the desired consistency.
- Season with salt and pepper to taste.
Notes
Reserve the vegetable cooking water and blend it back in to adjust the consistency without diluting the flavour. Add the zucchini after the first 10 minutes so it does not overcook. Keeps in the fridge for up to 3 days; reheat gently and thin with a little water if needed.