Vegan Vegetable Cream Soup Recipe

About this recipe

A hearty and creamy vegan soup made with fresh vegetables and plant-based milk, perfect for a comforting dinner.

Ingredients

• 500 g Carrot
• 100 g Sambar Onion Peeled
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 1 ltr Urban Platter Unsweetened Almond Beverage (Lactose-Free, Plant-Based / Vegan / Milk Alternative)
• 1 kg Bake King Multipurpose Baking Soda
• 200 g Hommade Tomato Puree
• 107 g Weikfield Corn Flour (Starch) -Gluten Free

Instructions

1. 1. Peel and cut the carrots and onions into desired sizes. Dice the tomatoes if using fresh ones.
2. 2. Place the carrots and onions in a pot, cover with water, and boil until the vegetables are soft, about 15-20 minutes.
3. 3. Add 500 ml of unsweetened almond milk to the pot and bring the mixture to a gentle boil, stirring frequently.
4. 4. Stir in a pinch of baking soda and the can of tomato puree, mixing well.
5. 5. In a small bowl, mix 2 tablespoons of cornstarch with 50 ml of almond milk to create a slurry. Gradually add this to the soup while stirring to thicken.
6. 6. Bring the soup to a boil again, stirring constantly to prevent sticking. Once thickened, remove from heat and serve warm.