Welcome, regular readers and potluckers alike, to the 3rd Virtual Vegan Potluck.
I eat soup probably 4 or 5 times a week in the normal run of things, and I like making it because it’s easy, quick and nourishing.
Although all the soup I make is vegetarian, most of it is also vegan. One of the many wonderful things about soup is that if you stick to a few simple ingredients it’s very hard to mess it up.
I first made this soup without the coconut milk and it was nice and tangy, but quite acidic. The addition of coconut milk balances out the acidity and adds a wonderfully creamy dimension.
1 can of coconut milk
1 small brown onion, peeled and chopped
1 tablespoon of grated root ginger
2 red peppers (capsicum), chopped
2 parsnips, peeled and chopped
3/4 of a pint (400 ml) of vegetable stock
Freshly ground black pepper to taste
1. Throw the vegetables into a pan with the grated ginger, can of coconut milk and vegetable stock.
2. Bring to the boil and simmer for 20 minutes or until the vegetables are tender.
3. Liquidise with a stick blender or in a liquidiser.
4. Add black pepper to taste.
For lots more vegan deliciousness, be sure to check out some of the other participants (there are more than 170 this time round!).
A full list of bloggers with the category of dish they’ve brought to the potluck (you might be tempted to go straight to puddings, and who can blame you?) can be found here.
To visit Veganishy, the blog before mine in the potluck chain and the last in the list of side dishes, please click on the button below:
To visit Sweetveg, the next soup in the line-up, please click on the button below:
H a p p y N o s h i n g !