Hearty Vegan Veggie Soup

During my stay in New Zealand I was staying with friends of mine in Christchurch, who btw loved it that there finally was a female in the house who cooked for them every night. So I was actually not allowed to leave anymore haha. My friend Daniel is a vegetarian going vegan so I thought that was a nice challenge for me to get creative in the kitchen. I’ve done a lot of vegetarian food as I’m a flexitarian myself but I didn’t cook that much vegan food. And I have to say that especially with baking it can be quite a challenge (but that makes it even more fun).

Daniel always gets a box of fruits and veggies every week from Just Organic so he gave me the challenge to finish all the veggies that he had that week (and that where a lot).

This is one of my creations I’ve made, and it was a winner! A delicious hearty and filling vegetable soup that will even keep the coldest ice queen warm 😉.

What do you need:

  • 1 Onion, finely chopped
  • 3 Potatos, diced
  • 1 tsp ground Coriander
  • 2 tsp ground Cumin
  • 2 tsp ground Turmeric
  • 500ml Vegetable stock
  • 3 Carrots, chopped
  • 1 Leek, chopped
  • 1/4 Cabbage, chopped
  • 1cup Chickpea’s
  • 1 tbs Sweet Soy
  • Salt
  • Pepper

How to make your own Vegan Soup Recipe

Step 1. Add onion in a big pot with a splash of olive oil on medium high heat. When the onion is soft add potato and fry and hearty vegan soup boardstir until mixed. Add coriander, cumin and turmeric and stir together until the aroma comes free.

Step 2. Add stock to mixture and stir all the bits from the bottom of the pan. Add all your vegetables and chickpea’s and let it simmer with a lit on top until the vegetables are cooked through.

Step 3. Stir in sweet soy and salt and pepper to taste. And let simmer for another 15min.

Step 4. Serve hot with chopped flat parsley and toast with hummus.

There you have it, a yummy vegan soup recipe for your next vegan dinner party!


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