It is a typical Irish Spring day, varying from beautifully sunny to intense showers of rain. A bright green soup seemed to be the order of the day. I think it took me half an hour to make – so fast, healthy and importantly yummy! 🙂
So you will need one or two pots and a blender (hand held will do)
Creamy Vegetable & Herb Soup Vegan & Gluten Free
- Five cloves of garlic – I used wet cos it’s in season
- A dessertspoon of org coconut oil
- A teaspoon of nigella seeds
- A quarter teaspoon of dried chilli flakes
- One medium sweet potato
- Half a teaspoon of ground turmeric
- Â Approx. Two cups of stock*
- Ten organic shiitake mushrooms (very good for you)
- A small head of broccoli
- A half teaspoon of dried oregano
- Approx. twenty fresh oregano leaves
- Approx. thirty chives – chopped
- A teaspoon of dried dill
- A can of coconut milk (keep a tablespoon of the cream aside)
- A pinch of himalayan pink salt or sea salt
- Black pepper a good few twists/ a quarter tsp of powder
- A dash of brown rice vinegar or a small squeeze of fresh lemon juice.
*you can use half an onion stock cube- I buy one free of palm/ hydrogenated oil and hydrolysed veg protein by a brand called Kallo, or you can make your own! See my recipe for homemade stock  at the bottom of the post here : https://veganetcetera.com/2015/01/24/vegan-french-onion-stew-oup-quick/
Method:
If you are using a homemade stock put it on to a high heat so that you can be bringing it to a simmer while you prepare your ingredients. If using a cube or bouillon then boil the kettle so you have hot water ready!
Put your saucepan on to a medium high heat and pop in your coconut oil to melt. Meanwhile chop your garlic and have your nigella seeds, chilli and turmeric ready. Start chopping your sweet potato into inch size cubes. don’t peel the potato – the skin is good for you!
Once the oil is melted and warmed put in your nigella seeds and chilli to sizzle. Add in your garlic- giving it the odd stir to stop it burning. Now add in your turmeric powder- and a tiny splash of water or stock so that it doesn’t burn and leave it cook for few seconds. Add in a cup of stock and throw in your sweet potato. Add in your dried oregano and dried dill. Add your salt and pepper. Make sure the potato is just covered by stock- so you will prob need to add the second cup now. Cover the pot so the potato can cook.
Wash your org mushrooms. I like to chop a few of them really finely so that they can impart more flavour and then thinly slice the rest ( I save a few from blending near the end as I like the odd bit of mushroom in my soup). Now chop your broccoli, peel the tough stem and chop this too- it is very nutritious! This should have taken a few minutes unless you are super skilled with a cleaver!
Add your shiitakes to the pot and put the cover back on. Get your fresh herbs ready. Keep a big dessertspoon of chopped chives for later. Add in the fresh oregano and chives. Keep the top off the pot- as you want the water to reduce a little. Check if the sweet potato is nearly cooked. It should be softish and certainly no crunch to it. If it is nearly cooked and in your chopped broccoli. Press the veg down so the water is pretty much covering everything. Leave it to simmer.
Grab your can of coconut milk and take a spoon of the creamy stuff off the top. This is to add to your soup when serving.
Check how the broccoli is cooking. If they are nearly cooked add in your coconut milk. You will need to stir it through so the creamy goodness mixes in properly. Reduce the heat to medium, you just need to leave it cook for another few minutes so the broccoli is done and it has all warmed up to a simmer again. Add a dash of the brown rice vinegar or a squeeze (half a teaspoon) of lemon juice. The acidity really does help bring all the flavours together.
Take it off the heat so it is not a danger to you when you blend it. If you are using a jug blender ladle in the chunky bits first and pour the liquid. If you like save some mushrooms from the mushing and leave them in the pot/ Blend to creamy- takes about a minute in my blender.
If using a hand blender: again take it off the heat! 🙂 You need to make sure the veggies are properly cooked so your blender doesn’t hate you. Don your apron and get to blending!
Now put the creamy green soup back on the heat inc the shiitake mushrooms you saved. You may want to add a little hot water if it is too thick. You should have some chopped chives left. Add half of what you have left- approx. a teaspoon. Now have a taste and see if it needs more pepper or salt. Don’t leave it boil or you will loose flavour. Just warm it enough for it to be ready to serve.
Pour it into your bowls and a teaspoon of your creamy coconut and a sprinkle of chives. Ta-da! Voila! Green Hearty Creamy Veg and herb soup!
Over exposed soup! 😦 I can’t take another photo because I ate it!!!
Xs Aissa
