Creamy Soup with Vegetables and Green Beans Vegan and Gluten-Free
Vegan and Gluten-Free Creamy Soup with Vegetables and Green Beans
  • 2 tbsp vegetable oil (we use sunflower oil)
  • 1/2 diced onion
  • 1-2 potatoes
  • 1 carrot
  • 1 parsnip
  • 1-2 garlic cloves
  • ~300 g green and purple beans ~10 oz.
  • 3-4 tomatoes
  • ~300 g frozen graded zucchini ~10 oz.
  • 1 tsp a mix of ground coriander and cumin
  • 1 tsp salt
  • 1/2 tsp curry powder optional
  • 1/2 tsp paprika
  • 1-2 Swiss chard leaves
  1. Simmer diced onions for a couple of minutes, add diced potatoes, zucchini, tomatoes, and spices. Simmer for a few minutes until zucchini has thawed. 

  2. Add a cup of water and puree the veggies using an immersion blender or in a food processor. 

  3. Add more water (to a desired creamy consistency) and beans. Bring to a boil and cook them for 20 minutes.

  4. Add parsnips and carrots* and cook it all for 5-7 minutes. Turn the heat off and add chopped Swiss chard leaves.