Creamy Vegetable Paprika Soup



1 cup of celery, diced

1 cup of carrot, diced

1 cup of purple sweet potato, diced

1 small brown onion, peeled and finely diced

2 litres of “chicken stock”

40 grams flour (I used quinoa but you can use plain white flour)

1 tablespoon of Hungarian sweet paprika

1 tablespoon of smoky paprika

125 ml of plant based milk (I used Bonsoy because it has a very creamy texture and it fares well in hot liquid.)

oil for cooking



Heat some oil in a medium pot. Add the onion, celery and carrot and cook on medium heat for a few minutes till they soften.

Add the paprika to the pot and stir for a couple of minutes.

Add the flour and stir it through the pot ingredients.

Add ¼ of the stock and whisk briskly. Add the rest of the stock and whisk again till there are no flour lumps. Bring to the boil and add the milk.

Simmer on a medium heat for 30 mins. Then add the purple sweet potato and simmer for a further 15 minutes or until all the vegetables are tender.

Check the seasoning. I added 1 more teaspoon of “chicken stock” and 2 teaspoons of salt.

Serve. Enjoy.


Makes: 4 serves

Time: Haven’t timed this one

Freezing: Haven’t tried freezing this one because it contains potato and I haven’t had great results when freezing potato.

Notes: If you want a lower fat option simply omit the oil for water to sauté the vegetables.

Add more of each vegetable to make a dinner worthy soup.

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