Soups & Stews
Pumpkin Soup
Creamy Tomato & Herb Soup
Vegetable Stew & Dumplings
Ratatouille Stew
Corn Chowder
Roasted Carrot Soup
Butter Bean Goulash
Chickpea & Vegetable Stew
Chilli
Spicy Quinoa Chilli
Swede & Carrot Soup
Roasted Pepper Soup
Spicy Broccoli & Cannellini Bean Soup
Creamy Tomato & Herb Soup
Serves 2 generously or 4 smaller portions
Ingredients
8 Medium Tomatoes - Halved
6 Garlic Cloves - Skinless
1 Red Pepper - Small Diced
1 Red Onion - Small Diced
1 Cup Vegan Cream
1 tsp Herbs De Provence
2 Oxo Cubes
1 Pint Boiling Water
Method
Preheat the oven 180C
Prepare a large baking tray.
Place your tomatoes, cut up, on one half of the baking tray.
Place the garlic, whole, in between the tomatoes.
On the other side of the baking tray, place the pepper in ¼ and the onions in the other.
Roast for 15 minutes.
Transfer the roasted vegetables into a large saucepan.
Mix the 2 oxo cubes with 1 pint of boiling water.
Pour this mix into the saucepan.
Add the herbs and boil for 5 minutes.
Use a hand blender to blend until smooth.
Pour in the cream. Blend again to mix it together.
Serve
Enjoy!
Corn Chowder
Ingredients:
1 tbsp Vegan Butter
1 White Onion, Diced
1 Garlic Clove, Diced
1 tsp Thyme
⅓ Cup Plain Flour
1 Veg Stock Cube in 1 Cup Boiling Water
1 Cup Vegan Milk
1 ½ Cup Potatoes, Diced and Boiled
1 Tin Sweetcorn
2-4 Spring Onions
Method
Melt the butter in a pan.
Fry the onion, garlic and thyme in the butter.
Mix in the flour.
Add the veg stock cube and water a little at a time.
Add the milk a little at a time.
Simmer for 2 mins.
Add the potatoes.
Add the sweetcorn and spring onions.
Simmer for 2 mins.
Serve
Enjoy.
Serves 2
Roasted Carrot Soup
Ingredients:
460g Carrot, Grated
3 Garlic Cloves
1 tsp Vegan Butter
1 tsp Onion granules
½ tsp Ground Turmeric
¼ tsp Ground Ginger
2 Cups Veg Oxo Cubes - This is 1 oxo cube in 1 cup of water and then again a second time
1 Cup Water
Ground pepper, to taste.
Method
Preheat the oven to 180c.
Cover carrots in oil and place in a baking tray.
Put the garlic cloves evenly spaced between the carrots.
Roast for 25-40 mins.
In a large pot melt the butter on medium heat.
Add the onion, turmeric and ginger.
Pour in the veg oxo cubes and the water.
Then add the carrots and garlic.
Simmer for 15 mins.
Take off the heat and let cool for 2 mins.
Use a hand blender to blend all the ingredients until smooth.
Serve
Enjoy!
Serves 2
Goulash
Serves 4
Ingredients
1 1/2 tbsp olive oil
1/2 tbsp of butter
2 medium onions - diced
1 stalk of celery - roughly chopped
5 cloves of garlic - minced
4 heaped tbsp smoked paprika
500g baby potatoes - skin on, scrubbed then cut in half
2 large carrots - peeled, cut in half lengthways then sliced
1 397g can of chopped tomatoes
1 heaped tbsp tomato puree
451ml vegetable stock
1 dried bay leaf
2 red bell peppers - diced
1 green bell pepper - diced
1 397g can of butter beans - drained
1/2 tsp sea salt
1/4 tsp cracked black pepper (+ more for serving)
Optional:
A small handful of parsley + more for serving (finely chopped)
Method
Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook for about 10 minutes, until the onion is soft.Then add the celery and garlic and cook for another 5 minutes.
Turn the heat to low and add the paprika stirring well. Then add the potatoes to the pan and stir again so the potatoes are covered in paprika.
Pour in the chopped tomatoes and a little water used to clean out the can. Add the tomato puree and the vegetable stock. Drop in the carrot, salt and pepper then cover with the lid and leave to simmer on low heat for about 30 minutes.
Or until the sauce is reduced and the potatoes are tender.
Add the peppers and butter beans, check the seasoning, then leave to simmer for another 10 minutes with the lid off.The sauce should now be nice and thick and the potatoes should be cooked.
Finally, stir in the parsley. and serve immediately with some good crusty bread or rice.
Enjoy!
Chickpea & Vegetable Stew
Ingredients
1 Medium Red Onion, Diced
1 Large Garlic Clove, Diced
1 Medium Red Pepper, Diced
1 Cup Broccoli Florets
½ Cup Cherry Tomatoes, Halved
1 Tin Chickpeas
2 Veg Oxo Cubes with 2 Cups boiling water
1 tsp Ground Pepper
1 tsp Dried Chive
1 tsp Dried Rosemary
1 tsp Dried Basil
Method
Lightly fry the onion and garlic.
Add the peppers and broccoli and fry for 30 seconds.
Pour in the oxo cubes with boiling water.
Simmer for 5 minutes.
Mix in the tomatoes and chickpeas.
Simmer for 2 minutes.
Stir in all the herbs.
Simmer for another 5-10 minutes.
Serve
Enjoy
Serves 2
Chilli
Ingredients:
1 Medium Red Onion
1 Large Red Bell Pepper
2 Medium Carrots
4 Garlic Cloves, Finely diced
1-2 tsp Chilli Flakes
2 tsp Ground Ginger
2 tsp Turmeric
1 tsp Paprika
1 tsp Dried Oregano
1 Tin Chopped Tomatoes
1Tin Kidney Beans, Drained and Rinsed
1 Cup Veggie Stock
Method
On medium heat, simmer the oil in a large pot.
Add the onion, red pepper and carrots and cook until softened.
Add the garlic, chilli flakes, turmeric, paprika and oregano. Stir for about 1 minute.
Add the tinned tomatoes, kidney beans and veggie stock.
Simmer the mix for around 20-30 minutes.
Before serving, use a masher to mash the mix slightly to thicken it.
Serve
Enjoy!
Serves 4
Roasted Pepper Soup
Ingredients
2 Medium/ Large Bell Peppers - Red, Yellow or Orange
1 Medium Red Onion
½ tsp Turmeric
1 Tin Chopped Tomatoes
1 Veg Stock Cube + 1 Cup Hot Water
Method
Roast the Pepper for 20-25 minutes.
In a pan, fry the red onion of medium heat until softened.
Stir in the turmeric.
Add the tomatoes and veg stock cube with hot water and simmer for 5 minutes.
Add the roast pepper and simmer for 10-15 minutes until softened.
Use a hand blender to roughly blend the mix.
Serve
Enjoy!
Serves 2
Spicy Quinoa Chilli
Ingredients
100g Quinoa
250ml Veg Stock Cube
1 Small Red Onion, Diced
1 Garlic Clove, Diced
1 Medium Green Bell Pepper, Cubed
400g Tinned Chopped Tomatoes
400g Tinned Kidney Beans
Pinch of Ground Pepper
Pinch Dried Oregano
½ - 1 tsp Chilli Flakes
Method
Wash the quinoa thoroughly before use.
Boil the quinoa in the veg stock for about 15 minutes.
In a frying pan, simmer the onion, garlic and bell pepper for around 3 minutes.
Add the chopped tomatoes.
Stir in the kidney beans.
Stir in the oregano, ground pepper and chilli flakes.
Simmer for around 5 minutes.
Serve
Enjoy!
Serves 4
Swede & Carrot Soup
Ingredients
1 Swede, Cubed
2 Medium Carrots, Cubed
3 Garlic Cloves
Ground Pepper
Dried Rosemary
Oil
1 Veggie Stock Cube
1 Pint Boiling Water
Method
Preheat your oven to 180c.
Cut the swede and carrots into small cubes.
Skin the garlic cloves but leave whole.
Put all vegetables in a baking tray and drizzle with oil.
Season with ground pepper and dried rosemary.
Roast for 30 minutes.
When roasted, pour the vegetables in a large saucepan.
Pour the stock cube and water over the vegetables.
Simmer this mix for 25-30 minutes.
Remove the saucepan from the heat and let cool for a few minutes.
Use a hand blender to blend the vegetables until smooth. If it is too thick add a little more hot water to the mix.
Serve
Enjoy!
Serves 2
Spicy Broccoli & Cannellini Bean Soup
Ingredients
600ml Water
1 Large Broccoli, cut into florets
2 Handful Spinach
400g Cannellini Beans, drained and rinsed
4 Garlic Cloves, diced
1 tbsp Fresh Lemon Juice
1 tsp Oil
Ground Pepper
1 tsp Chilli Flakes
Method
In a large saucepan, warm the oil on medium heat.
Add the garlic and ground pepper and stir until softened.
Add the broccoli florets and 3-4 tbsp of the water and cook until softened (about 5-10 minutes).
Add the rest of the ingredients and bring to a boil.
Bring the heat down and simmer for 10 minutes.
Remove the pot from the heat and let cool slightly.
Using a hand blender, blend all the ingredients until smooth.
Add the chilli flakes to taste.
Serve
Enjoy!
Serves 2-3
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