Wuselig Recipes · Recipe 25
VeganPotato and carrot soup
Potato and carrot soup: an easy vegan family recipe with Puschel and Flauschi, precise quantities and shared tasks for children and adults.
The little story
A little kitchen adventure
Puschel washes the carrots very thoroughly. Puschel“They must swim into the soup clean,” he says solemnly. Flauschi smiles and shows him the potatoes. Flauschi“Then these bathers need a wash too.”
Preparation: about 15 min · Cooking/baking: about 25 min · Total: about 40 min
For 4 family portions
How to make it
In a few words: Cook potatoes and carrots in stock until soft, then blend into a creamy soup.
Ingredients
- 600 g potatoes
- 400 g carrots
- 1 small onion
- 1 tbsp rapeseed oil
- 900 ml vegan vegetable stock
- 100 ml unsweetened vegan oat cooking cream
- 1 small pinch of nutmeg
Method
- Children: Wash vegetables, weigh ingredients and set the table.
- Adults: Peel potatoes, carrots and onion and cut into small pieces.
- Adults: Warm oil in a large pan and soften onion for 3 minutes.
- Adults: Add potatoes, carrots and stock. Bring to a boil, then simmer with the lid slightly open for about 20 minutes until soft.
- Adults: Remove from heat and carefully blend. Avoid hot splashes; children stand back.
- Adults: Stir in oat cream and nutmeg and warm briefly while stirring.
- Children: Adults ladle soup into bowls. Let it cool before tasting.
Equipment
Kitchen scales, a bowl and the cooking equipment named in the steps. Adults handle all hot or sharp equipment.
Allergens and shopping
Depending on oat cream: gluten; depending on stock: celery. Always check the actual ingredient labels and family allergies.
Choose pasta, tortillas, dough, stock and plant-based cream explicitly suitable for a vegan recipe, without egg, milk, honey or animal ingredients.