2 small potatoes (around 350g), diced1 sweet potato (around 250g), diced12-14 cherry tomatoes (around 200g), diced2 small carrots (around 250g), diced1 red onion (around 150g), diced1 clove garlic, minced1/2 tsp paprika powder1/2 tsp dried thyme15g parsley, roughly choppedHandful of dill, roughly chopped2 tbsp olive oil1 tsp saltPinch of black pepper800ml Hot water10g fresh dill, finely chopped2-3 tbsp vegan yogurt1 toasted bread, roughly crumbledHeat the olive oil in a large pot. Add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour.Add all the diced vegetables and pour on 800ml hot water.Cook and stir until the water is boiling, add the fresh parsley, paprika powder and dried thyme.Reduce heat to medium-low, cover and simmer for 20 minutes.Add salt and pepper for taste, simmer on low for another 10 minutes, stirring a couple times.Blend the soup with a hand blender.Serve with vegan yogurt, toasted bread and garnish with dill or allow to cool fully and serve cold like gazpacho.
I don’t know many people who would want to stand over the stove for an hour after a long day at work. Even though I love cooking normally, by mid-week I’m normally feeling a bit lazy. So soup can be a bit of a life-saver for all you tired/over-worked people. It is easy to cook, low effort and you may even save energy on chewing…lol.
This mixed roots soup is probably one of my favourite quick recipes. You simply dice all the vegetables and throw them into a pot, season and blend. The result is this heartwarming, healthy and delicious dish.
Not to mention this soup tastes even better the next day so you can cook yourself a large pot to make up 2-3 meals for the following days.
Peel the potatoes, sweet potatoes, carrots and red onion. Chop them into 2cm cubes.
Halve the cherry tomatoes. You can also use regular tomatoes, but the cherry ones are going to give the soup more sweetness.
Heat the olive oil in a large pot. Add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour.
Add all the diced vegetables and pour on 800ml hot water. Cook and stir until the water is boiling. Add the fresh parsley, paprika powder and dried thyme.
Reduce heat to medium-low, cover and simmer for 20 minutes.
Add salt and pepper for taste, simmer on low for another 10 minutes, stirring a couple times. Then blend the soup with a hand blender.
You can serve the soup right away, but you can also enhance the flavour by topping with a spoonful of vegan yogurt, toasted bread and garnishing with the fresh drill. This soup also tastes wonderful when cold like gazpacho. It is a sweet, delightful and tasty meal for every season.
This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
Hello! My name is Kee. I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker based in London.
For me, food is not just the indulgence of taste-buds; it is a way to connect people together, a way of feeling, of touching, of loving and of sharing. It creates a moment, a memory and a togetherness with someone you care for or an experience just for yourself. I want to create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater. Seeing people’s joy when eating just gives me butterflies and so here I am. Welcome to K33 Kitchen! <3 <3
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