Creamy vegan vegetable soup

After a few weeks on heatwave it’s almost nice to return to the normal British summertime and enjoy cooler, breezy summer days. It makes it easier to enjoy heartier food and this soup is a meal I’ve missed during the scorching weather.

Perfect as a one pot meal this soup has loads of taste and texture.

Start by preparing and chopping vegetables. I’m using 3 medium carrots, 3 medium leeks, spring onions and garden peas. Place in the pan and cover with warm stock.

As I’m a coeliac I use a gluten free stock base. Kallo have great gluten free options and the vegetable stock cubes are available in low salt too.

Cook the vegetables for approximately an hour and as the stock reduces add cream. I use Alpro soya cream which gives a great taste.

Season with salt and pepper for a very tasty, veggie packed lunch.

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