Vegan “chicken” rice soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 small red onion 1/2 cup diced celery 1 cup chopped carrots 1 cup cooked chickpeas 1/2 cup dry coral lentils 1 1/2 cup diced potatoes 4 cups vegetable stock 1 tbsp corn starch mixed with water to make a paste 1 tbsp soy sauce salt and pepper taste olive oil 1 tsp dried oregano 1 tsp dried thyme 1 tsp dried basil flakes 1-2 crushed garlic flakes brown rice to serve 2 cups baby spinach leaves 400ml coconut milk bread to serve Method Heat up a big pot to cook the soup in, or make use of an Instant pot and place the setting to sauté for 15 minutes. Add a generous dollop of olive oil, add in the spices, garlic and the onion and sauté until brown. Add the rest of the dry ingredients and sauté for a few minutes more. Add in the stock, corn starch paste and some of the coconut milk. Slow cook the soup for about 20-30 minutes until the carrots and potatoes are soft, Lastly stir in the baby spinach leaves until wilted, serve the soup with the brown rice, toasted bread and extra coconut milk. Photo Gallery Hope you love this recipe as much as I do! it’s a cozy and comforting one. M*
Roasted tomato soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 500g mini roma tomatoes300g roma tomatoes1 red pepper diced1 medium red onion choppedSalt and pepper to taste1 can lifestyle foods coconut cream1/4 cup nutritional yeastFresh herbs (oregano, dried basil and thyme)3-4 cups vegetable stockVegan cheeseChickpea waffle dippers3/4 cup chickpea flour1 tsp baking powder1/4 cup corn starch1 tbsp nutritional yeast1/2 tsp chilli flakes1/2 tsp garlic flakesSalt and pepper to taste1 1/2 cup water Method 1. Preheat the oven to 180 degrees Celsius.2. Place the tomatoes, red pepper, red onion and herbs on a baking tray and roast for 25minutes.3. Remove to cool and place in a high speed blender, add the coconut cream, nutritional yeast,herbs and vegetable stock and blend until super smooth.4. Mix all of the waffle ingredients together, add 1-2 tbsp of the batter to your waffle maker andbake until brown.5. Serve the soup with the waffle dippers, vegan Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
Mushroom barley soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4 cups mushrooms of choice (i used wild mushrooms, portobello and button mushrooms) 1 small red onion 4 cups vegetable stock (more if needed) 500ml coconut milk 1 cup dry barley 1 tbsp miso paste 1 tbsp soy sauce 1 tbsp olive oil 1 tsp ground cumin 1 tsp black onion seeds Salt and pepper to taste 2 tbsp corn starch mixed with water to make a paste Serve with extra fried mushrooms, olive oil, vegan parmesan, fresh rosemary and coconut cream. Method 1. Preheat the soup cast iron pot with some olive oil, add in the diced onion, garlic and spices andfry until fragrant.2. Add in the mushrooms and fry a bit more until brown and the water has reduced, add thevegetable stock, barley, soy sauce, miso paste, and the coconut milk. Let it simmer for aboutthirty minutes or so before adding in the corn starch paste.3. Let it cook even more until the barley is soft, adding more water if needed.4. Serve the soup with olive oil, coconut cream,fried mushrooms, vegan parmesan, freshrosemary and fresh bread. Photo Gallery Hope you love this cozy recipe as much as we do! M*
Vegetable pasta soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients * 1 small red onion diced * 2 cups roasted butternut cubes * 1 cup canned chickpeas * 1 cup curly kale washed and diced (sub with baby spinach) * 1/4 cup sun dried tomatoes finely diced * 1 1/2 tsp dried oregano * 1/2 tsp smoked paprika * 1 tsp dried thyme * 1-2 garlic cloves crushed * 1/2- 3/4 cup dry orecchiette pasta (sub with pasta of choice) * 1 cup low-fat or full-fat coconut milk * 4 cups vegetable stock (more water if needed) * 1-2 tbsp olive oil * salt and pepper to taste * 1/2 cup vegan sausage fried and sliced (optional) * extra coconut milk or cream * bread to serve * Fresh herbs to serve Method Method 1. Heat the oil in a big cast iron pot or any pot to hold the soup servings for 4-6 people, add in 1-2 tbsp olive oil and add the red onion, fry until translucent, and then add in the garlic and the rest of the herbs, along with the diced red onion. 2. Once brown and flavourful, add in the rest of the ingredients except the vegan sausage, coconut milk, and kale. Bring to a simmer for 15 minutes on medium before lowering the heat to low and adding the coconut milk and the diced kale. 3. Let it simmer for 5 minutes or so before serving with the fried vegan sausage bits, extra coconut milk, fresh bread, and fresh herbs. Photo Gallery Hope you love this recipe cozy soup recipe, its delicious with or without the faux meat! M*
Rainbow carrot butternut soup
Rainbow carrot butternut soup is super amazing and so nutritious. The season has come for warming soups and I absolutely love the fact that you can have a nutritional meal within half an hour or so. I made a batch of this lovely soup last week and I finished it in almost a day’s time. I served this soup with a soft and chewy bread with a flavor punch, which was super amazing!
