A couple of months ago, I, for the first time ever, tried to make soup from scratch. My mum’s is always SO good, and I really wanted to try making it myself, but adding the meat always intimidated me. I did try it, and while I hate handling the meat, the different kinds of soup you can make with homemade beef broth are endless. Anyways , I always wanted to try if I could manage to make a vegan version of my mum’s vegetable soup, that would taste as great as the one made with beef. And I think, today I finally managed it.
I just love all the lovely, colourful veggies in this soup. It’s pure comfort food.
Vegan Vegetable Soup
- 2 large onions
- one leek, only the lighter part
- about 1/8 of a celery root
- 4 or 5 large potatoes
- 2 bay leaves
- about 2 tsp salt
- 4 or 5 carrots
- two tbsp olive oil
- I simply bought a 1kg frozen veggie mix for my soup, so, I’ll just tell you what was in there (you could really just get any frozen veggie-mix that contains roughly the same stuff as mine did) :
- brussel sprouts
- green beans
- celery root
- savoy cabbage
- about half a vegetable stock cube, to the taste
Chop the onion, leek and carrots. Finely dice the celery root. Add the oil to a large pot and sauté the onion, leek, celerey root and carrots for a few minutes. Keep stirring so that the onion does not brown, as it would discolour the soup later on.
After this, pour in about 2 litres of water, add salt and bring to a boil. Add the bay leaves and let the broth simmer for about 3 hours.
About half an hour before the soup is done, peel and dice the potatoes and cook them for about five minutes in a separate saucepan, so that the starch from the potatoes doesn’t thicken up your soup too much.
When the potatoes are done, add the frozen veggies and potatoes to the soup and bring it to a boil once again. Let it simmer for another 15 minutes and season to taste. I do sometimes add a bit of vegetable stock cube for extra taste.
I hope you enjoy this hearty, healthy soup. 🙂 Do tell me in the comments if you’ve tried it!