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Vegan Carrot & Potato Cream Soup

Discussion in 'Soups' started by shyvas, Dec 9, 2012.

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  1. shyvas

    shyvas Deity Forum Moderator

    500 g carrots
    1 -2 potatoes
    1 medium sized onion
    500 ml vegetable stock
    1 tbs olive oil
    1 tbs non dairy butter
    1 bay leaf
    30 g brown rice
    2 tsp of lemon juice
    6 tbs of non dairy cream
    100 ml non dairy milk
    salt & pepper

    Coarsely grate the carrots and potatoes. Chop the onion very finely. Gently sautee the vegetable
    in some olive oil and non dairy butter for 5 mins. Add the stock, rice, bay leaf and salt.
    Bring to the boil, cover the pan, lower the heat and simmer for 45 mins.
    Add the lemon juice, adjust the seasoning. Add the cream. Discard the bay leaf before serving.
    [​IMG]
     
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