Recipe: Delicious Pascal soup (vegan)
Pascal soup (vegan). Great recipe for Som Tam (vegan) Fruit of the Angels. A Thai salad is hard to beat on a cold day as it's spicy and warm yet beautifully fragrant and packed full of essential vitamins and minerals much needed at this time of year, yet very low in calories. There are many different salads; yam,.
Some believe that two bitter herbs should be tasted, though this component of the Seder. It's easy to turn a bumper crop of vegetables into a bumper crop of fresh soups. Simply roast or boil, then purée with vegetable stock and spices. You can cook Pascal soup (vegan) using 8 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Pascal soup (vegan)
- You need 2 tbsp of olive oil.
- You need head of celery, sliced and leaves chopped (reserving a few leaves).
- Prepare 1 of garlic clove, peeled and chopped.
- It’s 1 of medium potato, peeled and cut into chunks.
- You need 500 of ml/1 pint vegetable stock.
- Prepare 100 of ml/1/2 cup Koko milk.
- It’s 50 of ml/1/4 cup Flora vegan cream (optional).
- Prepare to taste of salt and pepper.
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Pascal soup (vegan) instructions
- Heat the oil in a large saucepan over a medium heat, add the celery and potatoes and stir to coat..
- Add the garlic, splash of water and a big pinch of salt and cook on a medium heat, stirring regularly for 15 minutes, adding a little more water if the vegetables begins to stick..
- Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for a further 15 minutes until the vegetables are soft..
- Use a blender to purée the soup, then pour in the milk and blitz again..
- Season to taste and serve topped with the celery leaves..
- If you wish to grow more, take the bottom of the celery heart (around 3") and place in a glass of water for a few days until roots grow. You can then transplant in the garden..
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