This soup is perfect for a cold winter afternoon, with some buttered bread rolls, very quick and easy to prepare very little is needed for preparation. Sometimes I have no idea what I’m going to do for dinner! Going through the fridge there’s so many vegetables especially when I’m in the mood for cooking, at the same ‘time I need to eat and if I don’t make use of the these vegetables they will go off. Why not use what you already have in your fridge to make some vegetables soup, the only problem is always make sure you have some snacks, few hours later I felt really hungry as if I haven’t had any dinner at all. Always makes sure cook something else to fill you up, this is more like a starter..
500g (1lb) kale, chopped
Handful of basil, chopped
1 litre (1 ¼ pints) vegetables stock
500ml (2 cups soy single cream or coconut cream)
Sea salt to taste
1 tsp black pepper
1 tsp thyme
1 stalk of spring onions, finely chopped
2 garlic cloves, finely chopped
1 tbsp vegan butter
Combine all the ingredients with vegetables and stock and soy cream or coconut cream and make sure the liquid just about cover the ingredients, you don’t want to have too much liquid or too little, you don’t want it to be too thick or too thin. If you don’t have a soup maker! You’ll need to liquid all your ingredients with the vegetables stock and cream, and transfer to a medium saucepan to continue to simmer under a medium heat for 15-20 minutes season to taste and make any adjustments if it’s too thick or too thin add more cream or vegetables stock to make it to your taste. And serve with bread rolls.