Substituting the parmesan for garlic, the butter for oil, and coconut- and or unsweetened almond milk (or soy) makes this a vegan version of Cathleen's deliciously creamy vegetarian soup!
Usually, I grow tired of having the same dish three days in a row (unless...perhaps...it's cake), but this... This worked really well at any occasion. I even had some for breakfast one of the days!
Creamy Vegan Veggie Soup
2 tbsp vegetable oil
1 small (red) onion, chopped
1 fat garlic clove, finely chopped
150g broccoli, cut into florets
3 carrots, peeled and chopped
100g frozen peas
Chopped mushrooms (optional, I had some leftover)
1L vegetable stock (I used 2 stock cubes)
2-3 cups almond/light coconut/soy milk
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp dried oregano
1 tsp salt
- Start by heating up oil in a large casserole and soften the onion for about 5 minutes. Add garlic and fry for a further 2 minutes.
- Toss in vegetables and stir lightly for a minute, before pouring in the stock, the milk and the spices. Turn heat down to a simmer and cover. Cook until the carrots are tender, about 15-20 minutes.
- Season to taste and serve with some good crusty bread, or just enjoy a cup-a-homemade-soup at your leisure!
The last couple of days, sadly I have been poorly again and so it has been very quiet here and not a lot of cooking involved. For Robert Burns' night last night though, of course I rattled up some traditional (but vegetarian) haggis, neeps and tatties! Gotta make sure to celebrate the few special days of the year, right? Not to mention that it is absolutely deeeelicious! I hope you have had a good week so far *smiles*