This vegetable soup is insanely delicious.  It’s healthy, cozy and comforting.  I used the simplest of veggies, carrots, peas and corn then flavoured it with my special combination of rosemary, thyme and oregano.  Taking it up a notch further, I smothered it in a luscious creamy broth. 

Prep time: 10-15 mins Cooking time: 30 minutes Serves: 3-4  

 Ingredients

  • A glug of oil 
  • 1 large onion finely chopped 
  • 1 Tbsp (15ml) minced garlic
  • 1 heaping cup chopped carrots.
  • 1/2  cup (125ml) celery stalks  chopped
  • 1 litre vegan stock *(see notes)
  • 1/3 cup (80ml) all purpose flour, substitute with gluten-free flour
  • 1/3 cup (80ml) Vegan margarine 
  • 1 tsp (5ml) salt
  • 1/4 tsp pepper
  • 1/2 tbsp (7.5ml) fresh oregano finely chopped
  • 1 tbsp (15ml) fresh thyme finely chopped
  • 1 tsp (5ml) fresh rosemary finely chopped 
  • 1 small red or green chilli sliced
  • 1 can coconut milk or 
  • 2 cups653 of unsweetened almond or soy milk
  • ½ cup (125ml) frozen peas (thawed)
  • 1/2 cup (125ml) frozen corn (thawed) 
  • 3 Tbsp (45ml) nutritional yeast
  • 1-2 red chillies sliced or chilli flakes to serve 
  • 1 ½ cups uncooked vegan pasta screws broken into halves cooked as per instructions on the pack – keep aside.  

LET’S COOK:

Heat a large pot on medium heat. Add the oil, onions, carrots, celery, garlic, and salt. Cook for 3-5 minutes or until the onions are translucent.

Add the vegan margarine  to the pot. Once margarine starts to melt, add in pepper, oregano, thyme, rosemary and chilli. Give this a quick stir.   Then add the flour and mix making sure the vegetables are covered in flour. This mixture will be thick and sticky.

Now slowly add the vegetable   stock and mix until well combined. Stir the soup frequently, bringing it to a gentle boil and it starts to thicken. Keep stirring making sure it doesn’t clump up or burn.  

Toss in the peas, corn nutritional yeast, and coconut cream to the pot. Cook for an additional 8-10 minutes on low heat.  

Stir in the pasta and serve warm with a sprinkle of sliced chilli.

Notes:  

– Vegan stock.  I used Ina Paarman vegetable stock powder.  Mix 2 tbsp (30ml) stock powder with 750ml water.  

– This soup is quite thick.  You may adjust the consistency by add more milk 

– You may also add vegetables like broccoli florets as well.