Wintery goodness in a bowl. Vegetables, seasoning, cashew topping creaminess. Yum and warming.
Creamy Vegetable Soup
STOCK INGREDIENTS – yields approximately 1 litre of fresh vegetable stock
- 1½ Tbsp olive oil
- 1½ large brown onions (around 225g)
- 3 cloves garlic
- 1½ litres water
- 1 tsp salt
- 5 sprigs thyme
- 2 bay leaves
- 300g carrots (3 med or 1 ½ very large)
- 3 stalks celery including leaves – add more leaves if you have them on hand (or just use the leaves if you want to save the stalks for the soup)
- good handful parsley
- Trim ends off onions, remove outer layer of skin (you can leave some skin, it is strained off). Quarter the onions, and place in processor.
- Crush garlic under the flat of a large knife, slip the skins off, and add to the processor. Blitz until finely chopped.
- Warm the oil in a large pot, add the blitzed onion/garlic and simmer.
- Meanwhile, take the carrots and wash or peel if the skins aren’t so nice, then roughly chop and add to the food processor. Roughly chop the celery and add to the processor, together with all the washed celery leaves and the washed parsley. Blitz until finely chopped.
- Add to the pot once the onion is soft, and stir over the heat a couple of minutes.
- Add the water, bay leaves, thyme sprigs and teaspoon of salt.
- Cover and bring to the boil. Once boiling, turn down to a simmer and remove lid. Allow it to simmer gently for 15-20 mins.
- Strain, discard the veges, keep the liquid! You’re done.
Note: If you’re in a super hurry, skip the pre-frying of the onion & garlic, just place everything in the pot from the beginning, turn it up high, and presto you’re done in 15 mins.
2nd Note: This stock is very lightly seasoned, if you want to use in other recipes calling for stock, you may need another teaspoon of salt.
SOUP INGREDIENTS (*all vegtables are weighed after peeling/preparing)
- 1 ½ Tbsp olive oil
- 180g brown onion, peeled (1 very large onion)
- 200g carrots, peeled (1 extra large carrot, or 2 medium)
- 430g pumpkin, peeled
- 300g potato, peeled
- 140g kumera, peeled
- 160g celery
- 4tsp vegetable stock powder (20g)
- 3-4 bay leaves
- 3 sage leaves
- 90g frozen peas
- Half a handful of chopped parsley = ½ cup
- Cashew Cream
- 100g cashew nuts
- 180ml water (or use vegetable stock if you have some left over)
- 1½ Tbsp olive oil
- 1 tsp salt
- 1 tsp lemon juice.
- Dice all the vegetables finely, about 1cm cubed (except the peas!)
- Heat the oil in a large saucepan. Add the onion and saute until soft and starting to colour.
- Add all the other vegetables, except the peas. Add the liquid vegetable stock (or water), which should just cover the vegetables. Add the stock powder. Cover and bring to the boil. Once boiling, turn the heat down and let it simmer (still covered) until the vegetables are tender, around 20 mins.
- Once the vegetables are cooked, remove the bay leaves and add the peas and parsley.
- To make the cashew cream, add the cashews, water, salt, lemon juice and olive oil to the blender. Puree for 5-10 mins until completely smooth.
- Add the cashew cream to the pot, and stir continuously over a medium heat until the soup simmers a few minutes and the cashews thicken the soup slightly.
- Taste the soup, add the salt if it is needed, adjust seasoning to taste.
- Serve immediately with crispy wholegrain bread or garlic bread for a hearty winter soup meal.