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Soya Vegetable Soup     Veg   HT SP 100mins

Serve 4     Hot Vegan  Vegetarian  Vegetable  Vegetables  Healthy Eating  Gluten Wheat Dairy Free  Eggless 

 

Ingredients:

100g/4oz Soya Beans, soaked overnight

1 tbsp Vegetable Oil

1 Onion, sliced

2 Leeks, sliced

50g/2oz Carrots, sliced

2 Sticks Celery, thickly sliced

50g/2oz Turnips, cut into large dice

900ml/1-1/2 pts Fresh Vegetable Stock

1 teasp Lemon Juice

2 tbsp Tomato Puree

2 tbsp Fresh Mixed Herbs

100g/4oz Courgettes, (zucchini)  thickly sliced

100g/4oz Firm White Cabbage, shredded

Salt and Pepper

 

 

Instructions

 

1. Drain the soaked beans and place in a saucepan. Cover with fresh cold water, bring to the boil and cook for 10 minutes. Lower the heat and simmer for 1-1/2 hours.

 

2. After the beans have been cooking for 1 hour 15 minutes, heat the oil in another large saucepan and gently fry the onion until soft and transparent. Add the leeks, celery and turnips and cook, stirring, for a further 2 minutes. Stir in the stock, lemon juice, tomato puree and herbs.

 

3. Drain the beans and add to the vegetable mixture. Bring to the boil then cover and simmer for 45 minutes.

 

4. Add the courgettes and cabbage and cook for a further 15 minutes. Season with slat and Pepper.   Serve hot.

 

 

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