|Creamy Vegan Soup Formula: Parsnip, Leek & Apple|
I have this thing about soups.
For some reason, I only like creamy ones. Thick, unctuous and practically clinging to the spoon, my ideal soups are almost indistinguishable from a puree. Occasionally, I can be swayed by an especially flavorful broth—a rich, salty miso soup or a pungent tomato—but it’s definitely not my first soupy love.
Problem is, most traditional creamy soups are such because they’re laden with, well, cream…or lots o’ butter. Those things have their place in the world and can be enjoyed in moderation, but overall, I’m not a proponent of dairy products and saturated animal fat.
Enter the joy of home-cooking! With a few simple tricks, you can create the viscous, velvety soup of (my/your?) dreams. The first trick is to use a a starchy vegetable that purees well. For me, parsnips were a no-brainer. I think my taste buds could survive on roasted parsnips alone. Parsnips are, among other vitamins and minerals, packed with folate, which is incredibly important for pregnant women and the proper development of babies!
The next trick is to make sure you get a gooooddd “flavor veggie” in there—onions, garlic, shallots, chives or leeks. These members of the Allium family pack a serious taste punch and make up for the absence of animal fat. I went with leeks for this go-round, but I think any of the above would be delicious.
Lastly, coconut milk. I could truly write an epic love poem on the uses of coconut milk. What can’t it do? In this case, coconut milk adds the satisfying creaminess and mouthfeel of heavy cream, without a noticeable coconut flavor.
When these three powers combine, you’ve got yourself a surefire path to any creamy vegan soup you might be able to conjure up!
I had high hopes for this recipe when its vision danced in my head, and I was not disappointed. This would make a fantastic, seasonal addition to your Thanksgiving table!