Ingredients
The following ingredients have 4 Servings
- 1 Tbsp olive oil
- 30 g (2 Tbsp) vegan butter/spread
- 1 large onion (finely chopped)
- 1 large leek (finely chopped)
- 2 sticks celery (diced)
- 2 large carrots (about 300g) (diced)
- 4 cloves garlic (peeled and crushed)
- 50 g (⅓ cup + 1 Tbsp) plain (all-purpose) flour
- 1.3 litres (5 ½ cups) vegetable stock (I make mine with 2 Tbsp Marigold bouillon)
- 2 large potatoes (about 500g) (peeled and diced)
- 1 tsp mixed dried herbs
- 2 bay leaves
- 150 g (1 cup) frozen peas
- 150 g (1 cup) frozen sweetcorn
- 1 400 g (14oz) tin of chickpeas (drained)
- 120 ml (½ cup) vegan cream
- salt and pepper
Instruction
- Heat the olive oil and butter in a large saucepan. Add the onion, leek, celery, carrot and garlic and cook gently, stirring often, for about 15 minutes until the vegetables are soft.
- Stir in the flour and cook for a minute while stirring.
- Gradually stir in the vegetable stock. Add it a little at a time to avoid lumps of flour.
- Add the potato, mixed dried herbs and bay leaves. Bring up to a gentle simmer and cook for about 15 minutes, stirring often, until the potato is just tender.
- Add the peas, sweetcorn and chickpeas and simmer for 10 more minutes.
- Remove from the heat and stir in the cream and plenty of salt and pepper to taste.
