If you’re a regular reader then you will know that I am on a vegetarian, gluten-free, soy-free, dairy-free mission!
Recently I have started to make some food that works for me and has left my tummy full. I have had to take some old favourite recipes and change them. As promised, I am sharing them with you. Veggie soup is of my creamy favourites and is splendid to warm you up on a cold winter’s night. It’s also incredibly simple to make. Here is the recipe:
Ingredients:
Stage 1
- 2 teaspoons free-from margarine
- 1 finely chopped onion
- 1 chopped carrot
- 6 oz / 175 g diced swede / turnip
- 8 oz/ 225 g diced potato
- 1 free-from vegetable stock cube dissolved in 1 pint water (or make your own)
- 2 tablespoons cornflour
- 1/2 pint / 284 ml almond milk
- Seasoning & parsley
Method:
- Melt the margarine in a large saucepan & sauté the onion til soft
- Add the carrot, turnip, potato & vegetable stock
- Bring to the boil, then cut the heat and cook for 15-20 minutes
- Blend the cornflour with a small amount of almond milk
- Add remaining almond milk to the pan
- Stir in the blended cornflour
- Heat gently, stirring constantly, until almost boiling and thickened
- Season and serve with parsley
I will be adding my recipes on Monday’s to tie in with #meatlessmondays. Let me know if you try the soup! Do you have a favourite winter warmer? If so, what is it? Enjoy! ~X~
