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Prep
Difficulty
Easy
Time
Estimate
45 mins
Prepare the Irish Soda Bread- as it bakes, start the soup. As soon as the veggies are steaming, prepare the turnips and roast them for the final 15-20 minutes of baking the bread. Puree the soup and simmer low until the rest is done.
This bread comes together so quickly you will be tempted to make it daily. Only five simple ingredients. No rising. No real kneading. Just slap it together and place in the oven ideally on a cast iron pan or a stone for a nice golden crust on the bottom.
Velvety smooth mushrooms and cauliflower make this vegan soup luxurious and creamy. If you miss the cream too much, just drizzle a bit in or even a dollop of sour cream or greek yogurt. Use this soup as a base for any recipe calling for canned ‘cream of mushroom’.
