Behold the prettiest soup I’ve ever made!!
On top;
Roasted veg (carrot, red onion and courgette with some oil and salt and pepper) mixed seeds and some soy cream
Soup;
2 stalks of celery
A handful of new potatoes
A bowl of frozen casserole veg
(I buy bags of frozen veg as it saves on so much food waste for stuff I know won’t get used in time)
1 pint of vegan veg stock
Salt and pepper
Ground cumin
Oregano
Method;
Bung all the veg in a food processor (saves on chopping it all), cook in a large pan with some coconut oil heated up until it’s all soft.
Add in the seasoning and stock and simmer on a low heat for about 20 minutes while the vegetables for the topping roast in the oven on 190c
Pour into a blender and give it a wizz if you want a super smooth soup.
Serve and top with your choice of toppings, get creative or use what I used
Published by Beachy Becki
Hello, I am Becki, mother to a energetic, crazy girly from Cornwall
I used to run two beach side cafés back in my late teenage years and my early twenties, but gave it up and took myself back to college at age 22 to study marine biology. This is where I met my late husband and we fell pregnant with our only daughter. I spent my entire final year pregnant but despite being in and out of hospital I managed to finish with pretty good grades!
So my plan in life was to be a professional beach bum. I’m slowly working on it!
My main reason for writing on here is to have an outlet, somewhere I can write my thoughts and feelings down, and of course share tasty recipes that I hope whoever reads this will enjoy as much as I do :)
I was vegetarian for roughly five years and turned vegan about three years ago, and I don’t cook or eat a lot of processed food. I prefer natural tastes and having a colourful plate as well as helping my health and the environment.
If you are reading this, I hope you enjoy hearing my ramblings and trying out some of the recipes! Thank you for reading and please, feel free to comment.
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BeachyBecki 