VEGAN WINTER SOUP RECIPE

Well, we are well and truly into winter season now with the longer nights and the cold weather. 

Traditionally in Chinese Medicine (TCM) winter is about hibernation and reflection. This makes winter a good time to be still, turn inwards, reflect and allow the body to rejuvenate. It’s an important time to nurture and nourish particularly the kidneys which are one of the organs associated with winter. According to TCM the kidneys reserve and store all the bodies energy to help with healing and repair so it can be used during times of stress.

Warming foods are recommended at this time so i’m sharing a quick, healthy and tasty vegan soup (i’ve also included non vegan options) that is a favourite staple in my household during the winter time. I hope you enjoy it! 

I have put the non-vegan options in brackets

ZUCCHINI AND CHICKPEA SOUP WITH DILL AND FRESH BASIL

Ingredients: 

1 tablespoon olive oil

1  onion diced

1 tsp celery seeds

2 tablespoons dried dill

1 1/2 litres vegetable stock (or chicken stock)

2 x zucchini’s diced

2 x 440g tins chickpeas drained and rinsed

100g your favourite vegan pasta shapes (regular pasta)

1/2 cup well packed fresh basil + extra

1/2 cup extra virgin olive oil

salt and freshly cracked black pepper

grated vegan parmesan cheese or nutritional yeast (or regular parmesan or pecorino cheese)

Method:

Heat tablespoon of olive in large saucepan and fry onion until golden.  

Add celery seed, dried dill and stock, bring to the boil. 

Add zucchini, chickpeas and pasta shapes.

Simmer for 10 minutes or until pasta is cooked.

Add salt and pepper to taste.

Place the 1/2 cup of basil leaves, 1/2 cup olive oil and some salt in blender and process until basil is pureed. You may need to add more oil.

Ladle soup into bowls, drizzle with basil oil on the soup and garnish grated parmesan and remaining fresh torn basil leaves.

Enjoy!