It's time to start
planning the dishes for a vegetarian Christmas dinner. Time is going
so quickly and I have not prepared much for Christmas yet, so the
next couple of weeks will be busy. I will probably go with mostly old
favourites for the dinner this year, but want to share different
recipe ideas throughout the month.
This vegan parsnip
and carrot soup is a perfect Christmas time soup due to the
ingredients and simplicity. The soup is very easy to make,
economical, and you can also prepare it beforehand to avoid last
minute cooking panic in the kitchen.
Parsnip and carrot soup
Ingredients
2 parsnips
4 carrots
1 onion
2 garlic cloves
2 tbsp vegetable
oil
1 l vegetable
stock
1 bay leaf
Salt and ground
black pepper to taste
Method
Chop the
ingredients and start cooking the onion in oil.
Once the onion is
soft and slightly browned, add the carrots and parsnips.
Stir for a while
and then also add the garlic soon followed by the vegetable stock,
bay leaf and seasoning.
Let simmer until
the vegetables are cooked, purée and enjoy!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.