The fresh ginger flavour is quite subtle so, if you like strong flavours, you might want to add more. Adding soya milk and a blob of natural soya yogurt on top is also optional. It just makes it creamier!
1 medium onion, finely chopped
1 stick of celery, chopped
1 tbsp olive oil
40g dairyfree margarine
1 piece of fresh ginger (3 - 4 cm long)
1 litre vegetable stock (made with Kallo organic stock cube)150ml (6fl.oz) unsweetened soya milk (optional)
Heat the oil and margarine in a large pan and gently cook the chopped onion and celery until soft but not brown - about 5 minutes.
Peel and dice the potatoes into pieces about 2cm square. Scrub the carrots and cut into medium slices.
Add them to the pan, stir and cover with a lid. Then, let the vegetables sweat for about 10 minutes over a low heat, stirring occasionally.
Peel and finely grate the fresh ginger. A tablespoon of grated ginger is about right for a gently spiced soup.
Pour in the stock with the grated ginger, bring to the boil, then reduce the heat and simmer the soup for about 20 minutes or until the vegetables are tender.
Taste to check the flavour, adding more seasoning if necessary, then reheat and serve. If the soup is too thick, just add a little extra water or milk.
If you like, garnish with a spoonful of Alpro natural soya yogurt and a few chopped herbs such as parsley.