As I said in our previous soup recipe (French Onion Soup), fall season is soup season! We can’t get enough of them. This one here is creamy, filling and super satisfying. Maybe also something for your next Thanksgiving Dinner? No matter the occasion, this soup will be a hit! The recipe is, once again, invented and provided by my awesome dad!
- 1 small onion
- 3 small carrots
- 3 medium potatos
- 1 tbsp rapeseed oil (or similar taste-neutral oil – no olive oil !!)
- 1 liter of water
- 4 teaspoons vegetable stock
- grained salt and pepper
- Nutmeg to taste
- Parsley to serve
- O, 2 l dry white wine
- 1 cup of cream or vegan substitute
- Vegan sausage
Peel onions, carrots and potatoes. Cut into small cubes (the smaller the cubes, the faster the vegetables are soft). Heat the oil in the pot, put all the vegetables in it. Sauté for 4 – 5 minutes. Season the vegetables with salt and pepper, add a little nutmeg. Add so much water, that the vegetables are just covered (for us it is about 1 liter).
When the water is boiling, add four spoons of granulated vegetable broth. Simmer on low heat until soft enough. At the end puree, add parsley with wine and cream and season with salt and pepper to taste and serve. Optional: Add vegan sausage pieces and/or bread croutons.