Tag: Soup

Carrot and Swede Soup with Smoky Pumpkin Seed Croutons [vegan]

I’ve got the February blues and I feel grumpy. I’m in desperate need of Spring, but it’s grey, cold and miserable, and the promise of warmer days seem still too distant for my liking. This carrot and swede soup definitely brings a little sunshine to my bowl, so until Spring finally springs I’ll be staring into this bowl of goodness.

Carrot and Swede Soup with Smoky Pumpkin Seed Croutons
Makes 4 servings

For the soup:
1 tspn coconut oil
1 onion
2 garlic cloves
4 medium carrots
1/2 medium swede
1 litre of vegetable stock
1 tspn smoked paprika
1/2 tspn cinnamon
A handful of fresh coriander

For the pumpkin seeds:
25g pumpkin seeds
1 tspn smoked paprika
A pinch of dried chilli flakes
Salt and pepper

  • In a large saucepan melt the coconut oil.
  • Finely chop the onions and add to the pan and cook for a few minutes until they’ve softened.
  • Peel the garlic cloves and finely chop and add to the pan.
  • Peel and dice the carrots and swede and add to the pan along with the vegetable stock.
  • Bring to the boil and simmer for thirty minutes on a low heat.
  • Add the paprika and cinnamon and stir through.
  • Remove from the heat, and using a stick blender blitz until the soup is smooth.

For the pumpkin seed croutons:

  • Line a baking tray with some greaseproof paper, spread the pumpkin seeds across the tray.
  • Sprinkle the seeds with the smoked paprika, chilli flakes, pinch of salt and pepper and make sure they’re coated well.
  • Toast in the oven for five to ten minutes until they start splitting and puffing up.
  • Sprinkle on top of the soup and serve with the fresh coriander and a little more smoked paprika.

Enjoy!

Veronica x

Miso noodle soup with fried tofu

I’m having a miso revelation. I love the stuff and this miso noodle soup is not only super quick to make but also really tasty, and it’s really good for your tummy too. 

Miso is from Japan and is made from fermented soybeans, sounds a bit weird, but honestly it’s good. Fermented foods are a great natural probiotic. I’ve been doing a bit more reading into how to look after my gut and keep it happy, making sure I’m getting plenty of probiotics into my system, and eating more fermented foods is where I’m heading.

Miso noodle soup with fried tofu
Serves two

For the tofu:
1/2 block of firm tofu
1 tspn coconut oil
2 tbsp tamiri (soy sauce)

For the soup:
800 ml vegetable stock (I used vegan boullion)
2 garlic cloves (sliced)
1 red pepper (sliced)
1 carrot (sliced)
1/2 white cabbage (shredded)
2 bundles of rice noodles
2 tspn miso paste
1 tbsp tamari (soy sauce)
1 tbsp sesame seeds

  • First, drain the liquid off the tofu, using a sieve. Pop the tofu block on a plate and then pop another plate on top and leave for half an hour, with a heavy object of some sort on top.
  • Once the liquid has drained, slice half the tofu into centimetre slices. Keep the other half in a container in the fridge and use for another dish.
  • In a frying pan, melt the coconut oil and add the sliced tofu and sprinkle the tamari on the tofu, keep it on quite a high heat and it’ll start to crisp up, turning over every now and then.
  • Meanwhile, heat the vegetable stock on a medium heat, add the carrot, pepper, garlic and cabbage and bring to the boil.
  • Once boiling, bring to a simmer and cook for five minutes, add the miso paste, tamari and rice noodles.
  • Cook as per your rice noodle instructions. 
  • Once cooked, serve in bowls.
  • Top with the tofu and a sprinkle of sesame seeds.

Enjoy!
Veronica x

Spicy Pumpkin and Parsnip Soup [vegan]

Yes, now I can make soups for lunches! In the summer I’m all about salads, but now I’m all about staying warm, and soup is what I’m craving on these chillier autumnal days.

I’ve massively got into pumpkins and squashes over the last few years, especially with the different varieties you can now get in the shops and in your veg boxes. The one thing that I can simply not deal with is how difficult they are to cut up! I’ve got a good knife, and still I nearly give myself a hernia dealing with this nemesis veg! If you’ve not got a sharp knife, you seriously need to invest in one, because squash prepping life was definitely MUCH harder with a blunter cutting implement.

This is soup is filled with flavour; the perfect amount of sweetness and spiciness to warm your cockles.

Pumpkin

 

Pumpkin-and-parsnip-soup

 

400g pumpkin
2 parsnips
2 onions
1 leek
vegetable stock
1 tspn cumin
1 tspn dried chilli flakes
A bunch of fresh coriander

  • Cut the pumpkin and parsnip into smallish cubes. Pop into a roasting dish with a drizzle of olive oil, roast in the oven for 25 minutes at 180C.
  • In a large saucepan, gently soften the onions and leek. Add the roasted pumpkin and squash. 
  • Sprinkle the cumin and chilli flakes and coat the vegetables.
  • Add the vegetable stock. 
  • Bring to the boil and simmer for 15-20 minutes.
  • Add the coriander, and then blend until smooth using a stick blender.
  • Season with salt and pepper.

Enjoy!

Veronica x

Apple & Parsnip Soup

I love this time of year – the lighter evenings and the sunnier days. Yes, spring has sprung and I for one am glad! Despite the sunnier days I still haven’t turned my back on some warming foods, after all there is still a chill in the air. In fact, I was on a run the other day and all the weather was thrown at me during those three and a half hours (Yep – that’s my longest run for the marathon done). I came home and was frozen, soup was the only thing that warmed me through.

We’re still in the hungry gap right now so whilst spring is bringing lots of fresh new greens, we’re still relying on the last of winter’s crops until new season produce is ready. But there are still some parsnips and apples knocking around and they happen to make the tastiest soup I’ve ever made. Yes, a bold claim indeed, but seriously this is a winning combination. And the coconut yoghurt makes this soooo good. You could always swap this with some canned coconut milk if you’ve not got any to hand. I bought it in our local health food shop.

Apple-and-Parsnip-Soup

Apple and Parsnip Soup
Serves 4-5 

1 onion
3 parsnips
2 apples
2 sticks of celery
1 litre vegetable stock
1 tsp ground cinnamon
1 tsp ground cumin
3 tbsp coconut yoghurt
salt and pepper
1 tbsp olive oil

  • In a large pan heat the olive oil on a medium heat
  • Chop the onion and soften in the pan for 3-4 minutes
  • Peel and chop the apples and parsnips and add to the pan along with the chopped celery
  • Add the vegetable stock and bring to the boil, simmer for 30 minutes
  • When the vegetables have softened add the cumin and cinnamon. Blend using a stick blender until all smooth
  • Stir through the coconut yoghurt and season with salt and pepper

V x

Creamy Leek & Potato Soup with Polenta & Walnut Croutons

There’s nothing like soup on these chilly autumn days to warm you up and it only takes a little bit of effort to go from a basic soup to amazingly delicious, this is the best soup ever, soup.

Leek-&-Potato-Soup

This summer I went on an amazing and inspiring vegan permaculture course. I met some really amazing people and got introduced to some great, practical and positive ideas to create a regenerative, cruelty-free landscape and abundant future. (If you’re intrigued to know more next years course is now open for bookings.) One of the other amazing things about the course was the food, especially the soups. I had previously thought I made pretty tasty soups but these put mine to shame. So I decided it was time I upped my soup game!

Creamy-Leek-&-potato-soup

Recently I’ve been getting tonnes of leeks in my veg bag and having helped myself to a field of left over potatoes that were “too small” for the farmer to harvest, leek and potato soup was just calling out to be made.

But how to up my soup game? Creamy cashew goodness complemented by crispy polenta croutons of course!

Leek-and-potato-soup

Creamy Leek & Potato Soup with Polenta & Walnut Croutons

For the cashew cream
75g cashews, soaked for 4 hours, preferably overnight
100ml water
1 tbsp lemon juice

For the polenta croutons
60g dried polenta
375ml water
2 tbsp chopped walnuts
1tsp dill

For the soup
3 leeks
1 onion
2 cloves garlic
2 carrots
2-3 potatoes (approx 250g)
1/2 tsp cumin
1/2tsp dill
1 1/2 tbsp bouillon stock
1 litre water
1tbsp olive oil

  • Start by cooking the polenta in the water, according to the packet instructions. When the polenta is almost ready, stir in the walnuts and dill. Pour the thickened mixture onto a parchment lined baking tray and spread to about 1/2cm thick and set aside to cool.
  • Roughly chop all the veg for the soup. Add the onions to a large saucepan with a little oil and cook on a medium heat until they start to soften.
  • Then add the garlic, leek, carrot and potato and half cover the pan with a lid for about 5-10 minutes before adding the cumin and garlic.
  • Stir for a few minutes then boil the water and add to the pan along with the stock. Leave to simmer for around 30 minutes until the potatoes are soft.
  • Whilst the soup is cooking, prepare the cashew cream. Drain the cashews from the water the have been soaking in and rinse. Blend with 100ml of water and the lemon juice until completely smooth, this may take a few minutes. Set aside or make in advance and put in the fridge until your ready to use it.
  • Return to the cooled polenta and chop into crouton sized chunks. Cook under the grill on a high heat for around 10-15 minutes, turning occasionally until the croutons are evenly crisp on all sides.
  • When the soup is ready add in half the cashew cream. Then blend the soup until smooth, either in the pan using a stick blender or pouring it into a food processor.
  • Serve in warm bowls, spooning over more cashew cream into each bowl and topping with the croutons.

The subtle hint of cumin and dill really bring the flavour of this simple soup to life and the easy to make, cashew cream makes it rich and delicious. Add to this a bit of exciting crunch from the walnut and polenta croutons and you’ll never think soup as dull and boring again!

Enjoy!

Amy x

Asparagus & Pea Soup

Asparagus & Pea Soup

You can find Asparagus in the supermarkets pretty much all year round but it will certainly have clocked up a serious amount of air miles to get there. Imports from countries such as Peru mean we can “enjoy” Asparagus when its out of season here in the UK, if, we’re willing to ignore the fact it’s potentially travelled thousands of miles to reach us.

Whilst it certainly seems appealing and convenient to buy whatever fruit and veg you fancy all year round, I think there’s plenty of benefits to eating seasonally. Not only does it reduce your carbon footprint, it keeps you in tune with the seasons and makes you really appreciate each and every vegetable.

Asparagus season in the UK normally runs from around the end of April into June. So if you hadn’t already noticed these little green spears showing their heads at your local market, grocery shop or supermarket, then what are you waiting for!! Go wild! Buy them, cook them, eat them and go and buy some more before the season is over. Indulge yourselves and savour every last mouthful, knowing that to truly live seasonally it’ll be a whole year before you get the pleasure again.

afterlight-2

I know its May and we’re technically meant to be leaving soup territory, but the weather has been cold and windy enough to bring soup back onto my menu. And yes, you’re right, peas aren’t in season yet but that’s the beauty of vegetables that freeze well like peas. Our bountiful UK crop can be packed up and frozen so we can enjoy them all year round with fresh, seasonal produce that doesn’t store or freeze well. So here it is, in season asparagus and all season frozen pea soup!

photo 4-29

Spring Soup

Asparagus & Pea Soup

Small bunch of asparagus
200g frozen peas
A drizzle of olive oil
1 onion
2 sticks of celery
1 litre of vegetable stock
Salt & pepper to taste

  • Heat the oil in a pan, add the chopped onion and sauté down.
  • Chop the celery  and asparagus and add to the pan, along with the peas.
  • Pour in the stock and bring to the boil.
  • Simmer for half an hour.
  • Using a stick blender, blitz until smooth.
  • Season with salt and pepper.

I served this springtime soup with freshly made spelt soda bread. It makes the perfect lunch or light evening meal.

Enjoy Asparagus season! Use #wrappedinewspaper to show us what you’ve been making with this years crop on instagram or twitter.

Veronica x