Every Season Soup

I think this soup is an all year weather soup and you can definitely change the veggies to those that are in season. If you love a blended soup then this soup is for you and actually if you prefer a country chunky style soup then just cut up the veggies and only blend half of the soup.

Note: This soup doesn’t contain a complete protein so be sure to eat it with some bread and hummus or a quinoa side salad. Email me if you want more info on complete protein.

Every Season Soup

Ingredients

2 onions

6 cloves garlic

2 zucchinis

¼ pumpkin

1 sweet potato

2 beetroots

6 stalks celery

1 litre of stock (or 1 litre water with 3 tsp stock powder)

2 tsp ground cumin

2 tsp ground coriander

1 tsp salt and pepper to taste

1 tbsp sumac

1 portion sour cream

Method

Roughly chop all the veggies and place them in a large saucepan with the coriander and cumin, salt, pepper and stock. Bring to the boil and then simmer for 25 minutes or until vegetables are soft.
Add the sumac and then blend the soup. Add more water if you like a thinner soup. Taste and add more salt and sumac if it needs it.
Spoon on a dollop of sour cream.

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If you would like to immerse yourself in vegan cooking check out the 3 Day Vegan Foundation Cooking Course

Have a wonderful week everyone.

Veet

Categories:Mains Soups