It’s now officially autumn in the southern hemisphere and I have to say the last couple of days have been the most beautiful temperature here on the mountain. Next weekend Cam and I are off on a little seaside break with my brother and his girl and we seriously can’t wait to enjoy the last dash of summer weather before it’s over.
In saying that I am eagerly anticipating the arrival of winter and its cool crisp mornings, the evenings snuggled under blankets and most importantly all the big bowls of vegetable soup to be enjoyed. So eager in fact that I had to whip up a soup for dinner this week.
This incredibly simple and easy vegetable soup recipe delivers a creamy, velvety soup with a beautiful soft green colour from the peas and subtle flavour from the mustard seeds. With a few everyday ingredients this tasty potato soup is really delicious with the addition of a little tahini and a good squeeze of lemon and it makes a nice big pot with plenty to share around or to enjoy over a couple of days.
An easy vegan recipe that takes very little effort and is full of all the very best things a bowl of soup has to offer. This simple soup is the perfect comfort food for cooler weather or just when you want to pretend, like me, that it’s already winter.
Preparation time: 40mins
- 1 brown onion, diced
- 3 garlic cloves, minced
- 4 celery stick (including the leafy tops), roughly diced
- 1kg (2lb) potatoes, roughly chopped
- 3 tbs olive oil
- 1 tsp mustard seeds
- 1lt good quality vegetable stock
- 270g (½lb) peas
- 375ml (1½ cups) evaporated soy (or dairy) milk
- 1 lemon
- 2tbs tahini paste (or natural set yoghurt)
- extra lemon
Heat the oil and mustard seeds in a large pot until the mustard seeds being to pop, approximately 2-3 minutes. Add the onion and celery and fry over a medium heat for 3-4 minutes until soft, add the garlic and continue to cook for another minute.
Add the chopped potatoes and toss through. Turning down the heat, cover the pot with a lid and sweat the potatoes for 5 minutes tossing the pot frequently to stop the potatoes from sticking.
After five minutes give the potato and onion mixture a good stir and add the stock (preferably hot) plus enough water to cover the potatoes completely if need be.
Bring to the boil and allow to simmer gently for 20 minutes adding the peas in the last 3 minutes, remove from the heat.
Using a stick blender or in batches in a food processor blend the soup until smooth and creamy. Return to the heat and adding the soy milk gently heat through without boiling for a few minutes until the soup is well combined and velvety.
Add salt and pepper to taste and the juice of ½ or a whole lemon (depending on your taste).
In a small bowl combine the tahini paste with the juice of ½ a lemon until smooth.
Serve the potato soup in warm bowls drizzled with the thaini and lemon mixture and a sprinkle of lemon zest. Alternatively the soup can be served drizzled with natural set yoghurt. A super simple vegetarian soup recipe the whole family will enjoy!
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