Vegan Pomidorowa (Tomato soup)
Just made another boring tomato soup that brought nothing exiting to your dinner table? I think (at least I like to tell myself that) I can help you change that.
Tomato soup is a staple Monday dinner course in Poland as it’s made on leftover Sunday rosół (chicken stock soup) by adding tomato sauce and thin pasta noodles or rice. You can find the recipe for it here on my blog.
I will share with you a great alternative where you do not need earlier cooked meat stock which makes it a great vegetarian and vegan option. To be honest I prefer this version of tomato soup to the traditional one.
I borrowed this recipe from my mom because I believe more people should know about it. It’s flavourful, full of veggies, and great spices. She got that idea after becoming a pescatarian where she had to adjust her traditional Polish meat-based cooking to her new diet. Sorry, mom, it’s not a secret anymore.
Tons of good vegetables sautéed first on coconut oil then simmered in a simple tomato sauce with a simple seasoning of dried basil, salt, and pepper. We don’t need to add much as the leek, parsnip, and celery root will give the soup nice semi-sweet and earthy flavor.
It is really easy to make and extra satisfying for a colder month of the year.
Vegan Pomidorowa (Tomato soup)
Ingredients
- 1 Leek
- 1 Big Carrot
- 1 Large Parsnip
- 1/3 Celeriac Root
- 3 tbsp Coconut Oil measured in solid state
- 680 g Tomato Sauce
- 4 cups Water
- 1 tbsp Dried Basil
- Salt &Pepper
- Vegan Creme Fraiche or natural yogurt
Instructions
- Shred carrot, parsnip, and celeriac root on the large holes of the vegetable grater. Set aside. Next chop leek into thin rings. Place in a colander and wash well. Let the water drain properly before putting the leeks in the pot.
- Melt coconut oil in a large pot on medium heat. Add shredded vegetables and sauté for 10 to 15 min or until vegetables become soft. Pour tomato sauce over and season with basil, salt, and pepper.
- Let it simmer for up to 30 min on low heat. Once ready plate the soup up and add a tablespoon of vegan cream fraiche or natural yogurt.