Quick Vegetable Cream Soup

This recipe is suitable for non-vegan guest because of the strong flavours. Non-vegans can often find vegan food bland.

1pt 600mls stock
2 medium potatoes
2 tomatoes
1 carrot
1/4 cabbage
1/4 cauliflower
1ozs 25g vegan margarine
1 medium onion, chopped
1/2 tsp yeast extract
salt and pepper
parsley to garnish
Wash vegetables and cut into pieces, peel if desired and use peelings to make stock. Place all except the onion in the liquidiser. Melt the margarine in a saucepan and fry the onions until golden. Add the liqidised vegetables and cook for 20 minutes. Stir in the yeast extract. Add salt and pepper to taste.
Serve garnished with parsley.
Serves 4.
Instead of raw vegetables any cooked ‘left-overs’ may be used. This reduces the cooking time to 5 minutes.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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