Peanut butter African Soup

Print Recipe
Peanut butter African Soup
This is a fabulous vegan soup that can be prepared in advance and kept in the fridge for 3-4 days. It has a peanut and tomato base which is full of flavour, very comforting, smooth, and filling.
Prep Time 20 mins
Cook Time 25 mins
Servings
people
Ingredients
Prep Time 20 mins
Cook Time 25 mins
Servings
people
Ingredients
Instructions
  1. In a large saucepan add the oil and chopped onion and cook for 5 minutes until soft.
  2. Add all the ingredients for the sauce into a blender and blend until smooth.
  3. Add the remaining vegetables to the pan with the cooked onion and then pour in the sauce - stir well .
  4. Bring to the boil and then simmer for 15 -20 minutes until the vegetables are tender.
  5. Serve garnished with fresh coriander.

Spicy Miso Soup with Tofu

Print Recipe
Spicy Miso Soup with Tofu
Miso soup is delicious and healthy and this version is really spicy - with the seared tofu it makes a great lunch. Miso is a protein-rich fermented soybean paste. It is rich in essential minerals and a good source of various B vitamins, vitamin E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy.
Prep Time 15 mins
Cook Time 10 mins
Servings
people
Ingredients
miso paste
Prep Time 15 mins
Cook Time 10 mins
Servings
people
Ingredients
miso paste
Instructions
Paste
  1. Place all the paste ingredients into a food processor and blend. Set aside.
Tofu
  1. Press out as much moisture as possible. Cut into cubes. In a large pot, heat the oil and start frying the tofu until it has browned. Add 1/4 of the paste, stir and cook for a further 2 minutes. Remove from the pan and set aside.
Soup
  1. To the same pan add the shitake mushrooms and a tablespoon of the paste and stir fry until golden brown.
  2. Add the stock and milk and bring to the boil - reduce the heat and simmer. Put the remaining paste into the saucepan and stir to thoroughly combined.
  3. Place cooked noodles into the soup together with the cooked tofu, stir and cook for a further 2 minutes.
  4. Serve, garnished with chopped coriander.

Wild Garlic Soup

A rich and creamy vegan soup
Print Recipe
Wild Garlic Soup
Wild garlic has a short season - normally for a few months from the end of March. You can buy it in markets or you can also forage it. Wild garlic has tiny white flowers and bright green leaves and is commonplace in woods and forests. The leaves have a distinctive and subtle garlic flavour. Garlic is widely known for its antibacterial, antibiotic and possible antiviral properties. It is also anti-inflammatory and has many phytochemicals.
Prep Time 5 mins
Cook Time 10 mins
Servings
people
Ingredients
Prep Time 5 mins
Cook Time 10 mins
Servings
people
Ingredients
Instructions
  1. In a medium saucepan heat the oil and fry the onion.
  2. Then add the coconut milk and water together with the stock. Bring to the boil and then simmer.
  3. Add the wild garlic leaves and cook for 5-10 minutes until the leaves are wilted.
  4. Puree the soup with a blender and then season. Serve,

Thai Butternut Squash Soup

Print Recipe
Thai Butternut Squash Soup
Butternut squash soup is one of my favourite soups and combined with Thai spices in this recipe means that it makes a really smooth, aromatic and spicy soup.
Instructions
  1. In a large pan, heat the oil and add the onion, garlic, cumin, coriander, curry paste and seasoning. Cook for 10 minutes to soften and then add the squash. Cook for a further few minutes.
  2. Add the vegetable stock and bring to the boil. Simmer for 15 -20 minutes.
  3. Then add the coconut milk and cook for a further 5 minutes. Then remove from the heat.
  4. Place the soup in a blender. Blend until smooth. serve garnished with coriander.

Roasted Celeriac Soup

Print Recipe
Roasted Celeriac Soup
This is a thick, rich and creamy soup. Celeriac is quite like celery but has a far more subtle taste - it makes a delicious and tasty soup.
Instructions
  1. Preheat the oven to 180 C. Place the celeriac, onions and garlic into a large roasting tin and drizzle over the olive oil. Toss to coat. Cover with foil and cook in the oven for 40-50 minutes, stirring a few times during cooking. Remove the foil 5-10 minutes before the vegetables are cooked so that they can brown. Remove from the oven and set aside to cool slightly.
  2. Heat the stock in a large saucepan. Squeeze the garlic out of their skins into the stock. Add the remaining roasted vegetables and bring to the boil. Simmer for 12 minutes, Season.
  3. Pour the soup into a blender and blend until smooth. Then stir through some lemon juice before serving with the parsley as a garnish.