The weather in Sydney has been freezing and all I want to eat is soup.

This is a soup I made for me and everyone else ate it . I got one bowl
This is truly a crave-worthy soup perfect for a comfy night at home or a quick weeknight meal

Recipe by The Simple Veganista​

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 minutes
• Serves 4

INGREDIENTS​

• 1 tablespoon olive oil or 1/4 cup water
• 1 medium onion, diced
• 3 carrots, peeled and diced
• 2 celery sticks, sliced
• 5 – 6 garlic cloves, minced
• 1 tablespoon fresh thyme (or 2 teaspoons dried)
• 2 bay leaves
• 1 can chickpeas, drained and rinsed
• 6 cups vegetable stock, water, or combo
• 250g cheese tortellini (from the fridge section)
• 1 can coconut milk or 1 1/2 cups of  cream
• 1 tablespoon cornflour
• 2 cups fresh spinach, roughly chopped
• Juice of 1 lemon
• 1/2 – 1 teaspoon salt, or to taste
• fresh cracked pepper, to taste

To serve

• fresh chopped parsley
• vegan parmesan, shaved
• extra lemon wedges to squeeze

DIRECTIONS


Saute: Heat olive oil or water in a large pot and add onion, celery, carrots, and garlic. Saute for 5 minutes.

Simmer: Add the chickpeas, thyme and basil, and pour the broth over top, and simmer for 15 minutes.

Add tortellini: Add the pasta and cook for about 4 to 5 minutes (or according to the tortellini package directions).

While the pasta is cooking, add the cornflour to the coconut milk and mix well.

Add cream and greens: Add the coconut milk slurry, lemon juice, and spinach, give a good stir and continue to simmer for 5 minutes. The soup will thicken as it heats.

Serve in individual bowls with fresh parsley, shaved parmesan and a squeeze of lemon. It pairs well with this  crusty bread for soaking up the juices.

Will last for 4 days in refrigerator, not suitable to freeze.

NOTES​

Skip the coconut milk and cornflour for a more brothy, and less creamy soup. Substitute the coconut milk with extra stock.
Using freshly minced garlic makes a big difference in the overall flavor of the soup.
Add more tortellini, veggies, or chickpeas if you prefer for even more heartiness!
For less veggie prepping, opt to pick up pre-cut onion, celery, and carrots.

Slow Cooker Instructions
This soup can easily be made in the slow cooker. Here’s how:

• Sauté the onion, garlic, carrot, and celery on the stovetop in a little olive oil or water for oil-free.
• Add the sautéed veggies, bay leaves, thyme, and vegetable stock to the slow cooker. Cook on HIGH for 4 – 5 hours or on LOW for 6 – 8 hours.
• During the last hour of cooking, add the tortellini, and the mixture of cornflour and milk slurry. Stir to mix.
• Continue cooking for 30 minutes to 1 hour until soup has thickened and tortellini is tender.
• Lastly, stir in the baby spinach. Taste for seasoning, and then serve

 

[Irene Anthony]

My daughter and son-in-law will love this recipe - thanks for sharing

 

[Luckyus]

I quite enjoy reading S/R's recipes Some I will try but others too much trouble me since various ops no longer have an appetite or hunger pangs but I digress with these ready made pastas, a quick is any creamed soup you fancy. With the addition to taste Some Italian Salad Dressing just a subtle hint you don't have to drown it?