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
2 garlic cloves
2 tbsp vegetable oil
1 l vegetable stock
1 bay leaf
Salt and ground black pepper to taste
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!