Winter Soup

 

This is a hearty soup that you can make using any fresh vegetables you like or even frozen ones, like in my case. I used a mix of frozen cauliflower, broccoli, carrots and peas but you could always add pepper, cabbage, kale or even corn, if you like.

Ingredients (makes 6 portions)

- 1 onion, minced

- 4 garlic cloves, minced

-2 vegan burgers or sausages (preferably soy-based or anything that will not easily crumble)

- 4 medium size potatoes, peeled and cut into cubes

- 4 cups fresh or frozen veggies (cauliflower, broccoli, carrots, peas)

- 4 sun-dried tomatoes, chopped 

- 400 ml full fat coconut milk

- 1 teaspoon paprika

- 1 teaspoon dill

- a handful fresh parsley, chopped (or 1 teaspoon dry)

- 3 Tablespoons extra virgin olive oil

- sea salt and freshly ground black pepper, to taste

Heat the olive oil and sauté the onions until translucent. If you are not a big garlic fan, add it to the onions, if you love your garlic, add it at the end. Add in the burgers (or sausages) and cook, breaking them into larger pieces (I used frozen burgers that I added directly to the pot and as soon as they started to warm up, I broke them with the wooden spoon). Cook for about 5 minutes,  then add in the potatoes, paprika, dill and, if using dry parsley add it now, if using fresh, add it at the end, with the garlic. Stir to coat well then add in remaining vegetables and the sun dried tomatoes. Add enough water to cover the veggies, season with salt and pepper and bring to a boil. Reduce heat and allow to simmer, covered for about 15 minutes, or until all veggies are fork-tender. Add in the coconut milk and simmer for another 5 minutes then finish by adding in the minced garlic and fresh parsley. Serve with your favorite bread (I had some stale baguette which I sliced up, brushed with olive oil and toasted it in the pan) and enjoy!