Coconut Butternut soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 cups butternut 1 medium red onion, diced 1 cup dry coral lentils 4 cups vegetable broth or veggie stock 300ml can of coconut milk 1 tsp white miso paste or soy sauce 1 tsp ground cumin 1 tsp ground coriander 1-2 garlic cloves Salt and pepper to taste Toppings 1/3 cup pumpkin seeds 1/3 cup coconut flakes 1/4 cup coconut oil Coconut cream to serve Method Preheat the oven to 180 degrees Celsius. Add the diced butternut and sliced red onion to a pan, drizzle with olive oil, and season with the spices, salt, and pepper. Roast for 20-25 minutes, or until golden. Once the butternut is cooked, add the vegetables to a deep cast-iron pot, along with the lentils, vegetable stock, and coconut milk. Let it simmer for 20 minutes on medium and then let the soup cool before blending until super smooth. Heat the coconut oil, add in the pumpkin seeds and coconut flakes, and fry until brown. Pour the soup into bowls, top with the pumpkin seeds and toasted coconut flakes, and add a sprinkle of pepper and a drizzle of coconut cream, and enjoy! Photo Gallery I hope you love this easy and comforting soup! M* Related Posts
Rooibos carrot soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 cups carrots, washed and diced Olive oil to roast 1 tsp ground cumin 1-2 tsp garlic flakes or garlic paste Salt and pepper to taste 1 cup canned or dry chickpeas 3 cups strongly brewed rooibos tea 1 chicken or vegetable stock cube 1-2 cups water if needed 1/3 cup grated Parmesan Salt and pepper to taste Toppings 1/3 cup toasted seeds or toasted sorghum grains Toasted carrot slivers to serve Drizzle of olive oil to serve Parmesan savings to serve Fresh herbs Method Preheat the oven to 180 degrees Celsius. Add the diced carrot to a baking tray, drizzle with the olive oil, sprinkle on the spices, and mix in the garlic until the carrots are covered, and bake for 20-25 minutes until fragrant and brown.3. Once the carrots are cooked, add the rest of the soup ingredients to a saucepan and bring to a simmer for about 20-30 minutes. Let the soup cool and then blend until smooth. Season to taste, once again. Once smooth, pour the soup into bowls, add the desired toppings, andenjoy! Photo Gallery I hope you love this super lush and nostalgic soup! M* Related Posts
Vegan chicken ramen soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Some olive oil 1-2 crushed garlic cloves 1/4 cup chopped ginger 2 cups mushrooms of choice 3-4 cups vegetable stock Some Chicken seasoning to taste 1 packet of rice noodles 1 tbsp tahini or cashew butter 150g soft silken tofu Some oil to bake 2 cups tofu Chicken seasoning Extras Bok choy Edamame beans Finely chopped or slivered carrots to serve Pickled ginger Chilli oil to serve Method Preheat the oven to 180 degrees Celsius. Add the chopped tofu to a parchment paper lined pan and then drizzle with oil and season with the chicken spice. Let it bake for 15 minutes or so until crispy. For the ramen, add some oil to a large pan, add in the garlic with the ginger, and sauté for 5 minutes before adding in the mushrooms. Then add the stock and chicken seasoning. Let it simmer for 5 minutes before adding in the soft tofu & rice noodles, cook until al dente, before adding in the tahini to infuse, then after 5 minutes add in the bok choy. Serve the ramen with crispy tofu, edamame, carrots, chili oil, pickled garlic, and fresh herbs. Photo Gallery Hope you love this super cozy and uber-healthy ‘chicken’ ramen. M* Related Posts
Purple Sweet potato soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 small purple kara kara sweet potatoes (roughly 1 1/3 cups) 2-3 medium to large exotic sweet purple potatoes (roughly 2 cups) 1 tsp onion seeds 1 tsp garlic powder salt to taste olive oil to bake 1 red onion diced 2 cups vegetable stock 1 can of butterbeans (roughly 2 cups) sub with chickpeas if you like 1 x 400ml can full- fat coconut milk some water to top it off if needed 1/3 cup nutritional yeast salt and pepper to taste Toppings some micro herbs or crusty bread croutons coconut cream onion seeds some chilli-infused oil Method Preheat the oven to 180 degrees Celsius. wash and dice the sweet potatoes on a baking tray, drizzle with olive oil, salt, pepper, onion seeds, and nutritional yeast, and roast for about 20-25 minutes until nice and golden. Once the sweet potatoes are roasted add them and the rest of the soup ingredients into a large saucepan and bring to a simmer for about 20-30 minutes. Let the soup cool before blending and serving the soup with your desired toppings. Photo Gallery I hope you love this super and easy soup recipe** M* Related Posts
Coconut immunity soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1/4 cup diced ginger 1-2 crushed garlic cloves 1 cup snap peas 1 cup diced baby corn 2 cups mixed wild mushrooms 1 tsp miso paste 1 tsp turmeric powder 3 cups LSF coconut almond milk 1-2 cups vegetable stock Salt and pepper to taste Serve with: 1-2 cups crispy sautéed tofu Chopped spring onion to serve Chopped red onion Cilantro Sesame seeds Coconut cream Peanut Chill oil crunch Method Add the diced ginger, garlic, vegetable, miso paste, turmeric, and the rest of the soup ingredients, and bring to a simmer until the vegetables are soft. And more seasoning and serve with your desired toppings and enjoy! Photo Gallery I hope you love this fragrant and mood and immunity-boosting soup! M* Related Posts
Mushroom biltong soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Four cups brown button mushrooms or oyster mushrooms 1/2 cup chopped leeks 400ml coconut cream 1 can butter beans or cannellini beans 1 cup soaked cashews 1-2 tbsp olive oil 1 tsp ground cumin 1 tsp ground coriander salt and pepper to taste 1-2 tbsp soy sauce 1 tsp miso paste 3-4 cups vegetable stock cornstarch slurry (1/3 cup cornstarch mixed with water) Coriander oil 1 heaped tbsp coriander seeds 2-3 tbsp neutral oil Method First off you have to roast the mushrooms for that perfect biltong-like flavor. Add the washed or wiped-clean mushrooms to a [pan lined with parchment paper, and drizzle with olive oil, some soy sauce, cumin, coriander, salt, and pepper. Roast the mushrooms for 15-20 until nice and brown, use 3/4 of the mushrooms and leave the rest to top the soup. Add some olive oil to a big round pot to make the soup in, then, add in the leeks and the garlic, and fry until fragrant. Pop the mushrooms, beans, cashews, coconut cream, and the veggie stock in the pan and let it simmer for 15-20 minutes. Lastly add the cornstarch slurry, miso paste, more soy sauce, and season to taste. Remove from the heat and then blend the soup until super smooth, pour through a sieve if necessary for ultra creamy soupy goodness. Serve the soup with dried-out mushrooms, cashew cream or coconut cream olive oil, and a dash of pepper. To make the coriander oil, add the ingredients to a pan and lightly bring to a simmer. Remove from the heat so it doesn’t burn. Photo Gallery Hope you love this creamy and tasty soup recipe! M* Related Posts
Za’atar hummus chickpea pasta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1x packet of your favorite pasta Jar of canned sun-dried tomatoes and artichoke 1/2 cup diced sun-dried tomatoes 1 cup za’atar roasted chickpeas 1/2 cup diced fresh cilantro and Italian parsley 1/3 cup juice of canned sun-dried tomatoesDressing 2 tbsp red wine vinegar 1/2 cup hummus 1 tbsp honey/malt syrup 1 tbsp za’atar spice 1 tsp sumac Salt and pepper to taste Hummus to serve Roasted Chickpeas to serve Method 1. Cook the pasta according to the packet instructions. Once cooked, add in the sun-dried tomatoes, artichokes, chickpeas, and herbs.2. Mix the dressing and pour over the pasta, gently fold over, and add a dollop of hummus on top with some chickpeas before serving. Photo Gallery Hope you love this flavour packed pasta recipe!! M* Related Posts
Vegetable Lasagna soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium red onion diced 1 1/2 tsp Italian seasoning Garlic salt 1 1/2 cup cooked brown lentils 1 1/2 cups soya mince or vegan mince replacement 1 tbsp tomato paste 1 tbsp sugar 1 tbsp sun-dried tomato pesto 1 can canned mini tomatoes 1 can tomato sauce (pasta sauce of choice) 2 tbsp vegetable stock powder (dilute with water if you like) 1 1/2 cups diced carrots 2 cups mushrooms of choice Some lasagna sheets (1 1/2 cup dry more if you like) Some stock or water to top Salt and pepper 2 cups kale or baby spinach Coconut milk to serve Basil to serve Vegan parmesan cheese to serve Method Fry the onion in some oil until translucent, add the Italian seasoning, and then add the lentils, soya mince meat and let it simmer before adding in the carrots, mushrooms and tomato paste, canned tomatoes, and tomato sauce. Add in your stock and let it simmer for a few minutes before you add in the sun-dried tomato paste and sugar. Break in the lasagne noodles and cover, let them cook until the noodles are soft. Add salt and pepper to taste. Add in the coconut cream and kale for 8 minutes or so before serving, and stir through. Serve the soup with some fresh basil and vegan cheese.6. Store the rest of the soup in the fridge for up to three days, or in freeze-in containers for one month. Photo Gallery Hope you love this cozy and veggie filled recipe as much as we do** M* Related Posts
Lemon cauliflower bean soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium cauliflower head washed and diced (approx 4 cups) 1 yellow onion diced 1-2 garlic cloves 1 1/2 cups cooked chickpeas or cannelloni beans 300-400ml coconut milk Vegetable stock 1/3 cup nutritional yeast Salt & pepper to taste300g gnocchi uncooked Lemon flavoured olive oil to top @babylonstoren Fresh lemon sliced to top Dill Nigella/onion seeds Method 1. Add a dollop of oil to a deep dish cast iron pot, add in the diced onion and garlic, and fry until fragrant, add the rest of the soup ingredients and let it simmer for 25 minutes or so until the cauliflower is soft. Once cooled, blitz everything together until smooth. Add in the uncooked gnocchi and bring to a simmer once again until the gnocchi is soft, season to your liking. Serve with the lemon oil, lemon slices, dill, and onion seeds. (More coconut milk or cheese on top if you like) Store the soup in an airtight container in the fridge for two days. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M* Related Posts
Cream of broccoli zucchini soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Ingredients4 cups broccoli washed diced2 cups diced zucchini1 small red onion400ml can coconut cream (more for on top)Vegetable stock to top1/3 cup nutritional yeastSalt and pepper to taste1 1/2 tsp ground corianderCooked jasmine rice, cooled and rolled into small ballsOlive oil to frySesame seedsFresh cilantro Method 1. Fry the red onion in some olive oil until translucent, add in the ground coriander, broccoli, zucchini, salt and pepper. Fry a bit more before adding in the coconut cream, and top with vegetable stock.2. Add in the nutritional yeast and let it simmer for 15-20 minutes until the vegetables are soft. Let the soup cool and blend until smooth.3. Add the jasmine rice balls into a bowl with sesame seeds and roll and cover, then drop into a hot pan with olive oil and fry until brown.4. Serve the soup with more coconut cream, jasmine rice balls & fresh cilantro. Photo Gallery Hope you love this cozy soup recipe, the rice balls are such a fun add on! M* Related Posts