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.
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.