This soup is simply delicious and so simple to make – and the rewards lie in the taste. My young daughter loved it, and she is a fussy eater, I have to say.
The combination of ingredients result in a very satisfying taste and texture – one of those ‘must repeat’ soups. Gentle, yet full of flavour. Enjoy with some crunchy brown bread. Nutritious and delicious in a bowl.
Serves 3 to 4 as a starter
2 leeks, chopped
2 Tbsp olive oil, for frying
1 large zucchini, chopped
2 cloves garlic, roughly chopped
3 cups water
2 tsp vegetable granules or 1 vegetable stock cube
the juice of half a lemon or lime (or adjust to your tastebuds)
½ tsp turmeric powder
salt to taste
¼ cup vegan milk (non sweetened, soya or other)
a handful of flat leaf fresh parsley, roughly chopped
Fry the zucchini and leeks until they have a little colour, stirring frequently.
Next, add the garlic and veg granules, and mix for a minute or so.
Now add one cup of water every 5 minutes, and allow to simmer gently for a half hour.
Add the milk, lemon juice, and remaining ingredients, except for the parsley.
Remove from the heat, and, using a hand processor, add in the parsley, and process until the parsley is minced in the soup.
Serve and enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !suitable for vegans, vegetarians and meat-eaters alike