This is my vegan version of my Mum’s vege soup. She is affectionately know within the family as Granny and has made possibly 1000’s of litres of this soup over the years. Granny’s soup however, involved brewing up the stock from bones, usually lamb, for several hours. She would leave the brew overnight to cool, then skim the solidified fat from the top (yuk!). Then she’d add the good stuff – the veges. My kids loved Granny’s vege soup, and I tried desperately to replicate it (actually, I wanted my version to be slightly better). It didn’t help that Granny didn’t even follow a recipe.
I translated her measurements and instructions of “handful”, “shake”, “about that much”, “whatever I’ve got”, “until it looks right”, “for long enough” to build a recipe. But alas, no matter how hard I tried, each batch I made got rated as “not quite as good as Granny’s”. But then when my kids turned vego, I realised I had my chance. All I had to do was to make some tweaks toveganify Granny’s “recipe”, win over the kids and maybe, hopefully, finally bump Granny off the “Best Vege Soup Ever” podium.
Vegetable Soup
Ingredients
The brew
- 4 litre vegetable stock
- 3 teaspoon vegan chicken stock powder I use Massel
- 1 cup pearl barley
- 1 cup yellow split peas
- 1 cup green split peas
- 1 cup dried lentils
- 1/4 teaspoon salt
The veges
- 1 onion finely diced
- 3 carrots grated
- 3 celery sticks sliced
- 1 turnip coarsely grated
- 1 swede coarsely grated
- 1 potato coarsely grated
- 1/2 cup risoni
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
- Combine all "The brew" ingredients and simmer on low for 1 - 2 hours.
- Stir "The veges" into the brew. Simmer for a further 30 minutes.
- Add salt and pepper to taste. Serve.
Notes
[nutrifox id=”19473″]
The tools I used to make this delicious recipe:
