Now that we’re heading towards autumn, this is an ideal opportunity for us to rekindle our love of soup. This is a vegan vegetable soup with a good dose of spice to give it a delicious curry flavour. Thick, warming and packed with vegetables, this soup is a must for the cooler months of the year.
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Sweet potato forms the main bulk of the soup and is accompanied by red onions, peppers, courgettes and chickpeas. Canned tomatoes and vegetable stock make up the liquid, cooked with a variety of spices and a good helping of vegan yoghurt. The potatoes give it a natural sweetness, which works in harmonious juxtaposition to the spices. It serves about six people as a side dish, four if you’re having it as a main course. If there’s just two of you, then make the full batch anyway and freeze the rest in portion sizes.
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Curried Vegetable Soup
For the Soup:
- 3 tbsp olive oil
- A knob of vegan butter
- 3 medium sweet potatoes peeled and diced small
- 1 medium red onion sliced
- 1 can of chickpeas drained
- 1 red pepper diced
- 2 courgettes diced small
- 2 cloves garlic chopped
- 1 can chopped tomatoes
- 1 ½ litres vegetable stock make sure it’s vegan and gluten-free
- 3 tbsp tomato puree
- 3 tsp wholegrain mustard
- 2 heaped tbsp hot madras curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp mild chilli powder
- 4 heaped tbsp vegan yoghurt
- A handful of chopped coriander
- 2 lemon wedges per bowl
- Your favourite bread
- Heat the oil and the vegan butter in a large saucepan and gently cook the diced sweet potatoes for 8 minutes or so, until they have started to soften. Now add the onion, chickpeas, pepper and courgettes and cook for another 7-8 minutes, stirring often.
- Once the veg has softened, add the garlic and cook for 2 minutes to bring out the flavour. Now pour in the chopped tomatoes and the veg stock and bring to the boil.
- Turn the heat down to a gentle simmer and then add the rest of the soup ingredients. Simmer for about 40 minutes, until you have a thick and delicious soup.
- Once it is cooked, part blend the soup either by using an emersion blender or putting half of the soup into a jug blender before pouring it back in again. You want part of the soup to be smooth and thick but still have lots of nice vegetable chunks.
- Serve with the coriander, lemon wedges and bread.
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