A silky, goodness-packed soup that looks really festive.

Serves: 4
Preparation: 5 mins
Cooking: 30 mins




For the soup:
1 onion, chopped
1 tbsp olive oil
3 cloves garlic, chopped
1 small potato (around 130g), peeled and chopped
1250ml vegan vegetable stock*
100g frozen peas
150g frozen spinach
Salt and pepper

For the beetroot swirl:
1 cooked beetroot
1 tsp balsamic vinegar
½ tsp smoked paprika
1 tbsp olive oil
2 tbsp water

To garnish:
Soya cream (optional)


1. In a large pan, gently fry the onion in the oil for 5 minutes, then add the garlic and potato.  Continue to cook for another 5 minutes.
2. Add the stock to the pan and simmer for 15 minutes, or until the potatoes are cooked. While the soup cooks, put the ingredients for the beetroot swirl into a blender and blend until smooth. Set the finished swirl aside and rinse the jug of the blender thoroughly.
3. Add the peas and spinach to the pan and simmer for 5 minutes. Let the soup cool for a few moments, then blend until smooth. Season to taste, reheat if necessary and serve in warm bowls with a swirl of the beetroot mixture and soya cream if desired.

Note: Will keep for three days in the fridge. Can be frozen for up to three months.
*Gluten-free stock is available in most supermarkets. 



Typical nutritional values per serving

Energy: 146 kcals
Protein: 4.9g
Carbohydrate: 16g
Of which sugars: 8.6g
Fat: 5.4g
Of which saturates: 0.8g
Fibre: 5.7g
Salt: 2g

© The Vegetarian Society