Vegetable cream soups, especially in their vegan version, have the tendency to be a bit bland, but not if you use some simple tricks, that will make any soup taste as exciting and adventurous as a chef-made dish.
First of all, in a deep cooking pot, cover 6 to 8 whole potatoes (unpeeled) with an inch or two of cold water, add a teaspoon of salt, then place the pot over medium heat and bring the water to a boil. Once boiling, reduce the water to a simmer, then let cook. Most potatoes will be ready in 20 minutes.
For the veggie soup, anything you have in your home will do, plus some “secret” ingredients. For example, I add a tablespoon of mild curry powder when my soup is mainly carrot based, or a mix of herbs de Provence, when the soup is based on a wider choice of vegetables.
You can plate this soup over boiled potatoes, or as you consider fit. Since my boys tend to ask for “potato soup,” this is my way of bringing something healthier to the table, while still giving them what they want.
The soup in the image above was cooked as follows:
- 2-3 large orange carrots, grated
- 1 yellow carrot, grated
- 1 parsley rood, grated
- 1 parsnip, grated
- 1 large onion, finely chopped
- 2 garlic cloves, chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon mild curry spices, or paste
- 1 glass dry white wine
- 1,5 liters water, to boil
- salt and pepper to taste
- fresh rosemary, to decorate
- chili flakes, to decorate
- To begin, heat a tablespoon of olive oil in a deep skillet over medium heat, then add the onion and fry until golden - 4-5 minutes.
- Tip in the garlic, and continue cooking, for about 2 minutes, stirring constantly, before you pour the wine.
- Add all the grated vegetables, and let simmer in the wine, till the liquid has evaporated. Now add the curry (powder or paste) and stir everything evenly.
- Add five ladles of boiling water, or more, and let everything simmer for about 15 minutes. Do not worry if you have too much water - leftover liquid can be used as vegetable stock for other dishes.
- When the veggies are nice and tender, drain them through a strainer, without discarding the water. Put all the vegetables in a food processor, then cover them with some of the water they cooked in (about 2 inches) before you blend till creamy smooth.
- Return to the skillet, and bring to a boil, before you season with salt, pepper, and lemon juice.
- Plate as suggested (with boiled potatoes) or as you see fit.