Summary

Ingredients

• 4 leek stick (s)
• 200 g Hokkaido pumpkin (se)
• 2 small sweet potatoes
• 1 parsnip (s)
• 2 stalks celery
• 1 bunch chervil
• 2 tablespoon olive oil
• 2 tablespoon margarine
• 1 liter vegetable stock
• 200 ml soy cream (soy cream cuisine)
• 1 teaspoon salt (red wine salt)
• 0.5 teaspoon ½ pepper, green, ground in a mortar
• 1 pinch nutmeg, grated
• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ turmeric powder

For the deposit:

• 1 onion (s)
• 200 g sausae substitute (chorizo substitute)
• 2 tablespoon olive oil

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Instructions

1. Wash all vegetables and peel them if necessary. Cut the leek sticks into rings. Cut the pumpkin, sweet potatoes and celery into cubes. Cut the parsnip into slices. Chop the chervil.
2. Heat the margarine and olive oil in a saucepan. Sear the pumpkin, celery, parsnip and sweet potato. After 5 minutes add the leeks and stir-fry for another 5 minutes. Now add the vegetable stock and let everything simmer for 45 minutes on a low heat. Add all the spices.
3. Meanwhile, peel and dice the onion for the insert, dice the vegan sausage. Heat the oil in a pan and stir-fry the onions with the chorizo for about 8-10 minutes.
4. When the cooking time is over, add the soy cream to the soup and add the chervil. Bring to the boil briefly and puree everything. Season to taste and distribute the soup on plates. Finally, pour the onions and chorizo on top and serve.
5. The recipe can also be found here on my blog:
6. https://www.vegan-cooking-with-thalija.de/archive/807/lauch