Vegan Shamala's soup

vegetables | Shamala's soup

Serves 4 or 6 with bread (wheat or wheat free)

We are lucky enough to have the guidance, encouragement and wisdom of an wise old friend who champions nourishment - of the palette and the soul. So in her honour, we made this soup. It's creamy, lovely and nutritious and because the flavours blend wonderfully, it means that you don't really get one single flavour standing out too much. This means that even if someone didn't like swede or leek, for example, they may still enjoy it. I know several people who don't like swede or celery and they eat bowlfuls of this soup!

Wheat free, dairy free, nut free, meat free version...

Ingredients...

1 baking sized potato
1 onion
2 leeks
2 sticks of celery
Small sweet potato or half bigger one
1 small swede or half a bigger swede
2 large carrots
2 parsnips
5-6 tsp vegetable bouillon
1 bay leaf
1 tsp each of dried thyme and marjoram
Very generous helping of salt and pepper
1 tbsp oil
¼ pint (140ml) rice milk
1 ½ pints (840ml) boiling water
5 cloves garlic, peeled but whole
Approximately tbsp chopped spring onions (plus extra for garnish if you wish)

Optional:

Parsley.

Method...

Roughly chop all the vegetables - it doesn't have to be too precise because you're going to blend it before serving. So it just needs to small enough to cook easily.
Heat the oil in a big saucepan.
Add the onion and sauté for a few minutes
Then add the celery and leek and sauté for a few more
Then add the carrot and stir in
Then the swede, parsnips, potato and dried herbs - and stir well.
Add 1 ½ pints of boiling water and the vegetable bouillon.
Stir until the stock has dissolved.
Add the 5 cloves of garlic and bay leaf.
Leave to cook for 15-20 minutes.
Remove the bay leaf and stir in the spring onion.
Pour quantities into you blender until all is blended.
Transfer it back to the saucepan and add the rice milk
Heat gently and serve.

Maybe serve with...

I serve this with a mixture of poppy seeds, golden brown and brown linseed on the top - mostly because it makes a change from garnishing with a herb and adds extra goodness. Or you can sprinkle with some chopped spring onion and black pepper. You could also serve with croutons or baked wheat free bread.

For those able to eat wheat...

Serve with good crusty or seeded bread.

If you have lots of carrots leftover, try the carrot and coriander broth, bean chilli, cottage pie and minestrobe soup. If you have celery leftover, try the bean chilli, aubergine caponata. If you have leeks leftover, try the leek and potato soup, or minestrobe soup. If you have sweet potato leftover, try the bean chilli or 'nude' roasted squash and red onion medley. If you have swede leftover, serve it with the bean chilli.

If you have enjoyed this recipe, please consider making a donation to Dorset Wildlife Rescue