Leek & Asparagus Soup

Serves 2

Ingredients

1 clove of garlic, chopped

1 onion, chopped

1 small leek, sliced in to rings

125g pack of asparagus tips

1 potato, quartered

1 knob of dairy free butter or spread

2 cups of dairy free milk (I used soya)

1 tsp of vegan stock or bouillon

Pepper 

Water

Method

In a pan, steam the onion and garlic in a little water with the lid on for about 5 minutes.

Add the potato,  leek and most of the asparagus, leaving just a few tips out for garnish.

Pour in the milk and add the dairy free butter, vegan stock and pepper to taste.

The liquid should just cover the contents of the pan, if it doesn’t, top up with a little water.

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Bring to boil and then turn heat down and simmer with the lid on for about 20 minutes or until the potato is cooked.

Remove from heat and let cool before blending.

Reheat to serve with grilled asparagus garnish

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Spicy Coconut Cream & Sweetcorn Soup

Serves 2

Ingredients

1 large can of sweetcorn

200ml tin of organic coconut milk

1 red onion, chopped

1 clove of garlic, chopped

1 red chilli, chopped

1 large potato, peeled and cubed 

1 tsp of tumeric

1 tsp of lemongrass paste

1 tsp of ginger paste

Juice of 1 lemon.

Salt

Pepper

Water

Method

Fry the onion and garlic in a little water for around 5 minutes or until the onion starts to become transparent.

Add the coconut milk and stir in the ginger. lemongrass, lemon juice, chilli and tumeric.

Add the potato and sweetcorn and salt and pepper to taste and boil.

Turn heat down and simmer with the lid on for 30 minutes or until the potato is soft.

Leave to cool before blending.

Reheat to Serve

Pea & Mint Soup

I went foraging in one of my local parks this week for fresh mint and I had a bag of fresh peas in the fridge so thought I’d make a nice light pea & mint soup which can be served either hot or chilled.

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Serves 2

Ingredients

Leaves from 2 sprigs of mint, chopped (alternatively 1tsp of dried mint)

2 cups of shelled peas (you could use frozen)

1 onion, chopped

1 clove of garlic, chopped

Water

1 tsp of vegetable bouillon

Salt

Pepper

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Method

Cook the onion and garlic in a pan in a little water for around 5 minutes until they start to cook.

Add the peas.

Pour water in to the pan until it just covers the contents.

Add the bouillon, mint and salt and pepper to taste.

Bring to the boil and then turn down heat and simmer with the lid on for 20 minutes.

Remove from heat and let cool before blending.

Serve hot or chilled

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Mushroom & Wild Garlic Soup

Serves 4

Ingredients

625g of mushrooms, sliced

1 onion, chopped

1 large potato, peeled and cubed

Small bouquet of wild garlic leaves, chopped (if you can’t find wild garlic, substitute with 2 cloves of garlic, chopped)

1 tsp thyme

1 tsp of vegetable bouillon powder

Salt

Pepper

Water

2/3 cups of dairy free milk alternative (I used oat)

1 tbsp of vegan butter

Method

Cook the onion in a little water for around 5 minutes until it starts to cook.

Add the potato, wild garlic and milk, the liquid should just cover the contents of the pan.

Add the bouillon, thyme and salt and pepper to taste.

Bring to the boil and then turn heat down, add lid and simmer for 30 minutes.

Cool before blending.

Reheat to serve

Spiced Carrot and Butternut Squash Soup

BUTTERNUT SOUP

Serves 2

Ingredients

1 small butternut squash

4 carrots, peeled and sliced

1 onion, chopped

2 medium sized potatoes, peels and quartered

1 clove of garlic, chopped

1 chilli, chopped

1 tsp of vegetable stock or bouillon 

1 tsp dried sage

2 cups of water

Salt

Method

Steam the onion and garlic in a little water in a pan with the lid on for about 5 minutes.

Cut the squash in half and remove the squash guts keeping the seeds.

Peel the squash and cut in to cubes.

Add the squash, carrots and potatoes and add water until level with the contents of the pan.

Add stock, chilli, sage and salt to taste and bring to the boil.

Once boiling, turn heat down, put the lid on the pan and simmer for 30 minutes.

Remove from heat and leave to cool for a little while before blending.

In the mean time

Wash and dry the squash seeds.

Place on baking tray and put under the grill until toasted, around 5 minutes.

Blend soup.

Serve with toasted seeds.