This is one of the few recipes on my blog (infact, it might even be the first) that I have concocted myself. I neglected to write down the quantities as I made it, so hopefully I’ve remembered right! It won’t be too far off, anyway.
This is a really tasty and nourishing soup, and full of fibre so you won’t need a massive bowl of it. I served it with freshly baked homemade continental bread topped with futter.
Like most soups, this one will thicken the longer you leave it. It freezes well too – the photo below was taken post-freeze, so it’s thicker than when it was first cooked. Thin it down with more almond milk or water if need be.
Winter Vegetable Soup
Serves: 4-6
Ingredients:
- 1 tbs coconut oil
- 1 onion
- 2 cloves garlic
- 1 tsp vegetable stock powder
- 1 bulb fennel
- 2 stalks celery
- 1 celeriac
- 4 Jerusalem artichokes
- 2 kohlrabi
- 1-2 cups almond milk (or other non-dairy milk)
Method:
Roughly chop all vegetables. Melt the coconut oil in a frypan, add the onion. Cook for a few minutes until onion is soft. Add the garlic, cook for a few minutes. Add the rest of the vegetables and cook until soft, stirring regularly.
When the vegetables are soft, transfer to a blender or food processor and blend in batches with a portion of the almond milk to desired consistency. Season with salt and pepper to taste.
Garnish with fresh fennel leaves if desired.
Source: My brain.
