Vegan Vegetable Soup (Gluten Free)

6 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 2 tbsp olive oil ((28g))
• 1 medium sized onion (chopped)
• 4 garlic cloves (minced)
• 2 scallion
• 1 tsp ginger (grated)
• 2 cups passata (500g)
• 1 red bell pepper (chopped)
• 6 cup vegetable stock ((1.42 litres))
• 1 can coconut milk ((100ml/14oz))
• 1 cup almond butter ((250g))
• 2 medium red skin sweet potato (peel and cubed)
• 1-2 cho cho/christophine (chopped)
• ½ cup okra fingers ((50g) sliced)
• 8 sprigs of fresh thyme (tied together)
• 2 tsp chadon beni ((10g)(or cilantro))
• 2 tbsp All purpose seasoning ((30g))
• 1 scotch bonnet pepper
• black pepper and pink salt to taste
• a batch of cassava dumplings

Method

1. Add the olive oil to a large stockpot on medium heat.
2. Proceed to sautee the onion, scallion, garlic, ginger and bell peppers in the stockpot until they are soft and tender.
3. Stir in the passata, coconut milk and vegetable stock then bring to the boil and reduce to low heat.
4. Allow the passata/stock to simmer with the lid on for 10 minutes so all of the ingredients are fully infused.
5. After 10 minutes stir in the almond butter until it melds into the soup
6. Add the cho cho, okra and sweet potatoes
7. Season the soup with the all purpose seasoning, chadon beni and thyme.
8. Simmer on medium-low heat for a total of 25-30 minutes during the simmering time prepare the cassava dumplings and set aside..
9. After 20 minutes add the dumplings and simmer for a further 15-20 minutes.
10. Season with black pepper and pink salt to taste.
11. Discard the thyme stems and scotch bonnet before serving accordingly.