Easy Potato-Carrot Soup – VeganMoFo Day 3

The prompt for Day 3 of VeganMoFo is “What’s your easy cook meal? That you make when you can’t be bothered to cook much?“. Well, for me this is probably seasonal. Ask me on a hot summer’s day, and I’ll say something like a bag of crisps and a bowl of hummus. But now, in the cold wintery weather? My answer is soup. I love soup.

soup1

I also think soup is pretty easy to make. One pot, bung in whatever you like, cook for a while, and there you have it, soup. If you have any vegetables hanging around in your fridge that need eating up – put them in your soup. Bags of frozen veg hogging the freezer? Make them into soup. Add a can of beans or two for some protein. Herbs and spices – so many different varieties – to add flavour. You can, if you’re feeling fancy, blend up the soup to make it creamy!

soup3.jpg

For this soup, I kept it pretty simple. Onions and garlic – the base to most of my dishes – fried off, then chopped carrots and potatoes, some dried herbs, a little tomato puree, some vegetable stock, all cooked until nice and tender. I added some white beans towards the end – you don’t want to add them too soon else they can go a little mushy – and cooked until nice and thick. You could easily make a thinner soup with more liquid, but to be honest I like my soups so thick you could almost eat them with a fork. This soup took less than half an hour from start to bowl, and was delicious too!

 

Easy Potato Carrot Soup


Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 small potatoes (about 400g), diced into bitesize chunks
  • 2 medium carrots (about 200g), cut into half-moons
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp vegetable stock powder
  • 2 tbsp tomato puree
  • 1 can white kidney beans, drained and rinsed

Directions

  1. In a large saucepan, fry the onion and garlic until softened.
  2. Add the potatoes, carrots, and dried herbs, and fry for a couple of minutes.
  3. Stir through the tomato puree and stock powder until well mixed.
  4. Pour in water until the vegetables are covered by about 2cm (1 inch). This makes a thick soup, add more water if you want it thinner.
  5. Bring to the boil, then turn down and simmer for 10 minutes.
  6. Add the drained beans to the soup, and simmer for another 5 minutes.
  7. Taste and season, and serve!

 

 

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6 thoughts on “Easy Potato-Carrot Soup – VeganMoFo Day 3

  1. I’m with you on soup – even when I’m too tired to make anything else, I can always work up the enthusiasm to make some soup. I love a chunky bean and veg soup too – this looks perfect for autumn!

    Like

  2. Pingback: Cookbook of the Month: Vegan MoFo | Herbivores' Heaven

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