Tinned Tomatoes: vegan vegan recipes

Winter Vegetable Soup

I'm still in soup groove. Have you had enough yet? Do you feel like saying no more soup Jac!

I'm just loving it. I'm so busy and so very tired at the moment, it's just what I need and it feels good to feed myself and my family something simple, but nutritious.

My soups often start with raking in the fridge to see what I have. This time I had carrots, parsnips, potatoes and half a butternut squash. Excellent!

This is Graham's favourite kind of soup. He likes a soup to have substance. Make a smooth soup and he'll eat it but you can tell he isn't happy. Cooper likes this style of soup too, I made the mistake of making a smooth green soup this week and was told it was disgusting. He didn't even try it. *sigh*

Here are more of my soups of substance

Parsnip, Carrot and Lentil Soup
Squash, Carrot and Noodle Soup (this one has peanut butter in it)
Scottish Tattie, Neep and Carrot Soup

For those of you who like smooth soups

(shhhh! don't tell Graham)

5:2 Diet Soup

This soup is perfect for the 5:2 Diet. Divide it into 8 servings and you are only looking at 115 calories per bowl. Divide it into a heartier 6 portions and you are still only looking at 153 calories.

The new 5:2 diet is even more generous and allows men and women 800 calories on their 2 fast days a week. Check out my 5:2 diet page for more information and recipes.

Yield: 6-8Author: Jacqueline Meldrum

Winter Vegetable Soup

My soups often start with looking in the fridge to see what I have. This time I made a comforting and filling winter soup with carrots, parsnips, potatoes and half a butternut squash. Absolutely delicious!

prep time: 15 MINScook time: 30 MINStotal time: 45 mins

ingredients

1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
4 large carrots, chopped
3 parsnips, chopped
3 medium potatoes, chopped
½ butternut squash, chopped
1 tsp ground cumin
1 tsp ground ginger
1 ½ litres /6 1⁄3 cups vegetable stock, more if you feel it needs it
a good grinding of salt and pepper

instructions

In a large pot saute the onion and garlic
in the olive oil until soft.
Add the vegetables as you chop them, this will give them a chance to soften a little as you go.
Add the spices and stir in, then add the stock.
Bring to a boil and then reduce the heat and simmer for 30 minutes.
Season and serve.
Enjoy!

notes

Nutrition info is based on 8 servings.

calories
115

fat (grams)
2.1

sat. fat (grams)
0.3

carbs (grams)
22.7

protein (grams)
2.4

sugar (grams)
4.3

Created using The Recipes Generator

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