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I absolutely love making soup but was thinking that I've got into the habit of always adding some kind of meat to it for added flavour. There must be more to a soup than a bacon base? (Is there? says Mr Foodie).
Not only was I thinking of a more veggie friendly version but also vegan. We have a few vegan/vegetarian friends and thinking of recipes that we can all eat together is a goal. Something tasty and not unhealthy.
Sweet potatoes are a healthy alternative to the traditional potato and also gives this soup some depth, colour and a delicious taste. I'm a big fan of sweetcorn so in it went as well. This is a good base soup for something more substantial. Add meat, seafood or tofu for a main course.
This is a quick recipe as well. It should take around 30 mins to cook.
Whatever you decide, get some crusty bread and tuck in!
Ingredients
1 stalk celery
1 medium onion
olive oil
2 or 3 fresh thyme stalks or 1/4 dried thyme
1 tablespoon plain flour
840 ml Soya Milk or Coconut Milk
1 medium sweet potato
3 spring onions
175 g corn
Handful of drag chives or parsley
Instructions
Heat olive oil in a saucepan over a medium heat.
Add chopped onion and celery.
Add thyme.
Cook until vegetables start to golden.
Sprinkle the flour over the vegetables and stir through.
Pour in the milk, add the sweet potato and bring to a boil.
Make sure to stir to stop the soup sticking to the pot.
Cook until the potatoes are tender.
Add the corn and chopped spring onions.
Bring the soup back to the boil, then serve.
Sprinkle some chopped chives or parsley on top for some added flavour.
Ingredients
Instructions
Did you make this? Add any other bits and pieces to make it tastier?Let us know below or online @FoodieExplore or on Facebook and find us on Instagram
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