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Creamy Vegetable Soup with Wholemeal Bread

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Course Soup
Cuisine British
Servings 2 people

Equipment

  • Pot
  • Immersion blender

Ingredients
  

  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup potatoes peeled and diced
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup plant-based cream such as cashew or soy cream
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 4 slices of wholemeal bread
  • Fresh parsley for garnish

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add onions and garlic, sautéing until onions are translucent.
  • Add carrots, celery, and potatoes to the pot. Cook for about 5 minutes, stirring occasionally.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
  • Stir in the plant-based cream, thyme, salt, and pepper. Cook for another 5 minutes.
  • Use an immersion blender to partially blend the soup for a creamy yet chunky texture.
  • Toast the wholemeal bread slices.
  • Serve the soup hot, garnished with fresh parsley, alongside the toasted wholemeal bread.