This ginger and swede soup is a speedy weeknight meal perfect for cold evenings when you want a comforting dish. It takes only 30 minutes to make and is really easy to prepare.
Ingredients
- 1 brown onion chopped
- 1 garlic clove peeled
- 2 teaspoon extra virgin olive oil
- 2 stalks celery
- 3 medium-size white potatoes
- 3 large carrots
- 1 large swede
- 1 1- inch piece fresh ginger
- 2 vegetable stock cubes bouillon cubes
- 600-800 ml water
- Salt and pepper to taste
To serve
- Dairy-free yogurt
- Chili flakes
Instructions
- To a large saucepan over medium heat, add a little olive oil. Roughly chop the onion and garlic and add then to the pan.
- Peel the potatoes, carrots and swede and cube them. Chop up the celery and add the veg to the saucepan.
- Peel and roughly cut up the piece of ginger and add to the saucepan alongside the vegetable stock cubes and water. Cook everything for about 20 minutes or until all the veg are softened.
- Transfer the soup to a blender and blend for 3-4 minutes or until smooth. Keep the soup warm in the stove until ready to serve.
- Serve with dairy-free yogurt & chili flakes (+ optional chili tempeh chunks or croutons).