Drunken Winter Soup
January feels like such a long month – it’s cold and rainy and we no longer have Christmas to look forward to. At least we can still use the cold weather as an excuse for some hearty meals like casseroles and soups! This Drunken Winter Soup combines the rich, earthy flavour of the mushrooms with red wine to give it a warming kick. Serve with freshly made, thickly-cut bread for a filling winter dish.
- 1 small aubergine
- 1/2 large courgette
- 1 large carrot
- 1/2 punnet white mushrooms
- 1 medium red onion
- 1 celery stalk
- 200 ml water
- 100 ml red wine (we used a Shiraz)
- 150 ml soya/rice or other dairy-free cream
- drizzle of dairy-free cream
- fresh chives, finely chopped
- panko bread crumbs*
- cracked black pepper
- Roughly chop all of the vegetables and add to a non-stick pan with some oil. Cover with a lid and cook on a medium-high heat for 5-10 minutes. Stir occasionally to make sure the vegetables cook evenly. When the vegetables have softened, add the water and red wine and cook for a further 5 minutes. Pour in the dairy-free cream, season with salt and pepper and then take off the heat. Transfer into a blender and blend until smooth. You can add more water for a thinner consistency.
- Serve up with the cream, chives, breadcrumbs and cracked black pepper. Enjoy piping hot!
- * Omit to keep this dish gluten-free