(Vegan and G/F)
Serves: 4
A great soup to put together when you’re hungry and in need of some comfort.
Category: | Main meals & Salads |
1 tbsp Olive Oil |
2 leeks, shredded |
1 garlic clove, crushed |
4 - 6 parsnips, peeled and diced |
2 celery stalks, diced |
1 carrot, peeled and diced |
2 medium potatoes, peeled and diced |
1/2 caraway seeds |
1/2 tsp salt |
600 ml vegetable stock |
Small bunch of fresh oregano, chopped |
2 tbsp soy yoghurt |
Heat the oil in a large saucepan. Add the leek, garlic, parsnip, celery and carrot and stir over medium heat until softened.
Add the potatoes, caraway, salt and stock and bring to a boil. Simmer for 20-25 minutes until all of the vegetables are soft and cooked.
Remove some of the vegetables from the pan and using a stick blender, process the rest until thick and smooth. Return the reserved vegetables and bring back to a simmer.
Remove from the heat and stir in the oregano and yoghurt. Serve.