Chunky Veggie Soup

This recipe happened by accident, tasted great, was super easy to make and worked well so I thought I would share it with you. Full of great root veg nourishment and warming on a cold day. Can be frozen or kept in the fridge for up to 3 days for future use if you make too much. My advice is to make too much as you will want to try this again!

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Chunky Veggie Soup

Course

Soups

Cuisine

Dairy & Gluten Free, Vegan

Keyword

IBS Friendly Recipe

Prep Time

5 minutes

Cook Time

15 minutes

Passive Time

2 minutes

Servings

2 portions

Ingredients

• 3 small Carrots
• 2 medium Parsnips
• 1/2 head of Celery
• 1 pinch Paprika
• 1 smidge Ground Ginger
• 1 tsp dried coriander leaf
• 1 pinch Crushed Black Pepper
• 1 cup Oat milk or oat cream
• 1 slice bread of your choice *OPTIONAL* I chose gluten free bread, toasted

Course Soups Cuisine Dairy & Gluten Free, Vegan Keyword IBS Friendly Recipe Prep Time 5 minutes Cook Time 15 minutes Passive Time 2 minutes Servings 2 portions Ingredients 3 small Carrots 2 medium Parsnips 1/2 head of Celery 1 pinch Paprika 1 smidge Ground Ginger 1 tsp dried coriander leaf 1 pinch Crushed Black Pepper 1 cup Oat milk or oat cream 1 slice bread of your choice *OPTIONAL* I chose gluten free bread, toasted

Instructions

1. Peel and chop the veg into small bite sized chunks. Add in your seasoning (I used paprika, coriander leaf, ginger and pepper as I fancied something hot and spicy and I don't advocate nor like using salt) but you can use whichever herbs or spices you like with this recipe. Have it hot and spicy, or mild and herby. Experiment!
2. Bring the veg to boil in a saucepan of water, ensuring the veg is covered and them reduce to a simmer until cooked through.
3. Separate around a quarter of the veg into a bowl. This will be the chunky veg to be added to the rest of the soup once blended.
4. Blend the rest of the soup using a hand blender in the saucepan until smooth. If you are having bread with your soup then now is a good time to pop it in the toaster.
5. Add in the oat milk at this point, add in the chunky veg and gently reheat to eat straight away OR box up for future use in the fridge or freezer (this is what I did as I made it at 7 am and ate it for lunch!)

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