A vegan version of this curried turkey soup, adapted by Penny Wenham
- 2 tablespoons butter alternative or oil – at True Food we sell Naturli Organic Block, which tastes very buttery and contains no palm oil, as well as several suitable oils
- 1 large onion, chopped
- 2 celery sticks, chopped (or swap for your chopped leftover veg)
- 3 medium carrots, chopped (or swap for your chopped leftover veg)
- 4 teaspoons curry powder
- 800ml of vegetable stock
- 3 tbsp white rice
- 2 apples, peeled, cored, and diced
- 1 teaspoon salt
- 2 bay leaves
- 1/4 teaspoon black pepper
- 1 tin of cannellini beans
- 3 tablespoons cream alternative – at True Food we sell Oatly cream and Sojade cream, which are oat and soya based dairy alternatives respectively. Alternatively, coconut cream (just the solid top from a can of coconut milk) works really well in soups like this with a curry base
1. Heat the butter alternative or oil in a large saucepan, on medium high heat. Add the onions, celery, and carrots. (If you are using leftover veg, add with the beans as in step 4, but onions need to go in now.) Cook for 5 minutes until just starting to soften. Add the bay leaves. Add the curry powder and mix to coat.
2. Add the stock and water to the pan. Add the salt. Bring to a simmer and reduce the heat. Cover and cook for 20 minutes.
3. Add the rice and the chopped apples to the soup. Return to a simmer on high heat, then lower the heat to maintain a low simmer. Cover and cook for 15 minutes, or until the rice is cooked.
4. Add the beans. Heat for 5 minutes more. Then stir in the cream.