Friday, October 25, 2019


As we head for the colder time of the year, soups and stews adorn the tables more and more. There is nothing like a smooth, creamy, hearty vegetable soup on a chilly day. You need a handful of ingredients and an hour of time to bring this colourful, rich soup to the table. Full of vegetables and completely vegan, it is best served hot, with crusty bread.
If you wish to serve it the way I did, blend vegan cream cheese with a a bit of water, and a dash of garlic powder, and make swirls in each individual bowl, right before serving.

400 grams fresh beets
200 grams potatoes
100 grams carrots
100 grams apples, peeled and cored
1 large yellow onion
60 ml vegetable oil
1 ½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
1250 ml hot vegetable stock, divided

Start by peeling and dicing the vegetables. Mince the onion and small dice the carrots and beets. Cut the potatoes and apples in medium pieces, as they are softer than beets and will cook quicker. Pour the oil into a large heavy-bottomed pot, and place it over medium heat. Tip in the minced onion, and cook it, stirring often, until it becomes translucent, then tip in the rest of the vegetables, and the spices.
Keep stirring them around as they start to fry in the oil that is in the pot, for about 5 minutes, until fragrant. Season the vegetables, cook for a minute more, then pour in 750 ml of the vegetable stock, and let it come to a simmer. Partially cover the pot and cook for about 30 minutes or until beets and carrots start softening up. Pour in another 200 ml of the stock, and cook until the vegetables become soft to your liking.
When they are tender, remove the pot from the heat, and carefully purée everything by using an immersion blender. Purée it slowly, so you do not skip tiny bits of beets or carrots. Once it is blended and smooth, add in the remaining stock, and let the soup come to a boil. Cook for another 5 minutes, taste and adjust the seasoning, and serve immediately. Yields 6 servings.