You’ll find with most of my soups they literally consist of whatever vegetables I have lying around – I don’t plan them. It was freezing on Sunday and we really fancied soup so I looked in my fridge and I had two courgettes, and I looked in the pantry and there was a swede. So here you have it, a nutritious, delicious, warming soup for winter 🙂
1 large swede, peeled and chopped
2 courgettes, sliced
1 cup water
1 cup almond milk
1 tsp cumin
Salt and pepper to taste
Half tsp coconut oil
Heat the oil in a large saucepan, then add the onion and cook until transparent, just over a minute. Then add the courgettes and swede and coat in the oil.
Add water and almond milk, bring to the boil then reduce the heat to a simmer. Add the cumin, salt and pepper, give it a good stir and put on the lid.
Leave for an hour until vegetables are really soft. Once ready, use a handheld blender to blend in saucepan (if you don’t have one, transfer to a food processor). Blend until smooth then taste. Add more salt, pepper or cumin if needed.
Serve immediately or keep it in a container in the fridge (once cooled) for up to four days and heat just as much as you need each time. You can top it with chopped chives and some sumac like I did if you like.