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

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• NaN Unsweetened Almond Beverage
• 100G Borwicks Bicarbonate Of Soda, 100G
• 500 G Brown & Polson Cornflour

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 diced tomatoes, 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.