Vegetable Soup | Vegan

Healthy and ideal in winter, I love making soups! I use 5 to 6 different vegetables and it’s never disappointing. Made in big quantity and easily freezable, it’s also perfect after a long day at work.

Vegetable Soup - The Beginner's Cookbook recipe
Vegetable Soup – The Beginner’s Cookbook recipe

What you need:

  • A knife and a chopping board
  • A pressure cooker ideally (cooks faster) or a big pot with a lid
  • A measuring glass
  • A hand blender

Ingredients for 6 persons:

  • 1 broccoli
  • 1 butternut squash
  • 1  big potato
  • 2 onions
  • 4 carrots
  • 3 parsnips
  • A vegetable stock cube
  • Salt & pepper
  • A bit of butter or olive oil for the vegan version
  • 1.5 L water

Before you Start:

  • Peel the parsnips
  • Peel the onions
  • Remove the skin of the butternut squash & the inside seeds
  • Cut all the vegetables in big chunks more or less the same size so they cook at the same pace

Ready to go?

  • In your big pot, melt some butter (or add olive oil for the vegan version) on medium-high heat and add the onion, carrots and butternut squash to caramelize them for 5 to 7 minutes.
  • Then add the rest of the vegetables, the vegetable stock cube, salt & pepper and pour 1.5 liter of cold water over.
  • Put the lid on and let it cooked until the vegetables are soft. In a Pressure Cooker it takes 25 minutes on medium heat.
  • Open the lid and mix everything with a hand blender until it makes a soup. Taste and add more salt and pepper if needed.

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