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Pumpkin Soup and Garnish

Classic, comfort in a bowl, Vegetable Soup

Ingredients (serves 4-6)

  • 1 Tbsp Dairy-free Butter

  • 1 White Onion

  • 1 Celery Stick

  • 1 Small Potato

  • 1 Garlic Clove

  • 3 Carrots

  • 1 tsp Salt

  • 1 Tsp Black Pepper

  • 1 Litre Vegetable Stock

  • Optional: A handful of sunflower seeds and a few fresh coriander leaves for decoration

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Melt the butter in a medium-sized saucepan and gently fry the chopped onion, on a low heat, until soft.
Add the chopped carrots, celery, garlic and potato. Continue to fry for another 5 mins. 
Pour in the vegetable stock, place a lid on top and cook on a low heat for 20 mins.
Season to taste with salt and pepper then blend with a hand blender until silky smooth (or you can leave it as a chunky veg soup if you prefer). Serve warm with fresh crusty bread...delicious!

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Alternative Flavours

This classic soup recipe can be easily adapted to use up any veg you have lying around and want to use up. Why not try parsnip with a pinch of ginger, or sweet potato and coriander (the all-time favourite in my house!).

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More recipes coming soon...

Cutting meat and dairy from your diet is a great way to reduce your carbon footprint.

According to researchers at the University of Oxford, cutting meat and dairy products from your diet could reduce an individual’s carbon footprint from food by up to 73% 7. Source: Poore and Nemecek, Science.

Shop locally and seasonally and cut down your food miles.

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