The Man and I had a fabulous time in Scotland last week. The weather was, by Scottish standards, absolutely wonderful and we took full advantage of the outdoors. The food where we were staying was fantastic (not a given in that part of the world I’m told) and I had a carrot cake that defies words. Literally mind-blowing. No words.
Needless to say, we were sorry to leave. Lucky me though, I got to bring home a memento of our trip… a cold. Brrrr. My head feels like it’s full of cotton and my throat is permanently dry and scratchy. I’ve already gone through one box of tissues and am tearing my way through a second one.
What’s a girl to do to feel better? Chicken soup! Except I don’t eat chicken. Instead I went out and bought delicious seasonal root vegetables and started free-styling my way to a suitable vegan substitute. The result was this delectable, warm, comforting soup that is guaranteed to make you forget chicken soup all together.
I made mega-batch to last for a few days (who wants to cook lunch every day when they’re sick?), so you may want to halve it or freeze leftovers Actually, forget halving. You should definitely freeze some for later.
Makes 8 – 12 servings
- 1 tbsp of olive oil
- 1/2 a yellow onion, chopped
- 1 leek, halved and sliced
- 1 sweet potato, cubed (they are EVERYWHERE in Barcelona at the moment)
- 2 carrots, cubed
- 2 parsnips, cubed (if you like parsnips, you need to try my luscious vegan parsnip soup)
- 2 liters (about 8 cups) of vegetable stock
- 1 bay leaf
- 1 1/2 cups cooked white beans
- 2 cups cooked mixed grains (I used a store-bought mix of rice, wheat and farro, but you can use whatever you like or have leftovers of. Use rice to make it gluten-free.)
- 2 big handfuls of spinach (or other leafy green), chopped
- Salt & pepper
Start by getting all of your chopping out of the way. I suggest you keep your cubes pretty small, the larger they are, the longer the soup will need to cook. Ultimately though, it’s completely up to you and how chunky you like your soup.
Take a large pot (I used my trusty Le Creuset) and start warming it over medium heat. Add the olive oil, and let warm. Then add your onions and sauté until soft and translucent (about 5 minutes) before adding the leeks. Cook for another couple of minutes.
Add the carrots and parsnips and cook, stirring occasionally, for about 5-10 minutes until the outside of the veggies starts to soften.
Add the sweet potato, vegetable stock and the bay leaf. Bring to the boil and then turn down the heat and let simmer, half covered, for 20 minutes or until the vegetables are just tender.
Add the beans and grains and stir. When these are warmed through, add the spinach and salt and pepper to taste.
When the spinach is wilted (which takes approximately a minute) you are ready to rock n’ roll.
Serve with warm toast and get under the blankets. You’re sick remember?
Let the chunky deliciousness warm your diseased little heart.