3 Easy Vegan Soup Recipes

December 08, 2018


The meal of the season – soup! Easy to make, serve, preheat, and packed full of veggies and nutrients. Ideal as a sit down meal or to take on the go. There's nothing better than a delicious heart warming soup to get you into the winter's mood. We've made these recipes vegan, but feel free to add a touch of cream, or meat if it takes your fancy. Serve with your favourite toasted bread, sit back, and enjoy.

Sweet Potato Soup Serves 4
Creamy and fragrant, this comforting classic will get you through the season. Double or triple the ingredients, invite some friends over, and snuggle up to a movie. Using sweet potatoes makes a slight change from the usual, but feel free to switch it up and use the potatoes you have on hand. Accompany with crusty rolls, and savour.

You will need:
  • 1 litre vegetable stock
  • 1 garlic clove
  • 1lb of cubed and peeled sweet potatoes
  • 2 large peeled and chopped carrots
  • 1 slice of finely chopped ginger
  • 1 chopped onion
  • 1 tbsp olive oil
  • Salt and pepper to season
Directions:
  • In a large saucepan heat the oil on a medium to high heat.
  • Add the onion and carrots. Cook until softened.
  • Stir in the garlic and chopped ginger. Fry for 2-3 minutes.
  • Stir in the sweet potatoes and vegetable stock. Turn the heat up and bring to the boil.
  • Reduce heat and simmer.
  • Cook until potatoes are tender.
  • Blend, season and serve.

Spiced Carrot & Lentil Soup Serves 4
Bringing some warmth to your table, this soup will aid to your soul. With a dash of cumin and chilli to combat the cold, and leave you feeling cosy and snug for the rest of your day. Add potatoes for a more creamier texture, and serve alongside warm homemade naan bread, or if thick enough, on top of rice.

You will need:
  • 1 litre vegetable stock
  • 125ml non-dairy milk (preferably, soy, cashew or coconut )
  • 1 tsp cumin powder
  • 1 tsp of chilli powder
  • 2 tbsp olive oil
  • 600g carrots chopped and peeled
  • 140g red split lentils
Directions:
  • In a large saucepan heat the oil on a medium to high heat.
  • Add the carrots and lentils. Fry for 2-3 minutes.
  • Stir in the vegetable stock and non-diary milk.
  • Add the cumin and chilli.
  • Bring to the boil.
  • Reduce the heat and simmer for 15 minutes, or until the lentils and carrots have softened.
  • Blend, season and serve.

Roasted Tomato Soup Serves 4
A winter staple – especially if you're suffering with the flu. Tomato soup is a classic, and can be eaten as a main, starter, or accompanied alongside your favourite dishes. This Roasted Tomato Soup is perfect for a lazy Sunday, after a long winter's walk, or hard day of work. Dip with cheesy garlic bread, and make some room for a second helping. Mmmm mmm.

You will need:
  • 4 cloves of peeled garlic
  • 1kg of plum tomatoes
  • Olive oil
  • Salt and pepper to season
  • 1 litre of vegetable stock
  • Handful of fresh basil
  • Paprika or chilli powder ( optional )
Directions:
  • Preheat your oven to Gas Mark 5 / 190 C
  • Place the garlic and tomatoes on a baking tray. Drizzle with olive oil and season well.
  • Cook for 1 hour.
  • In a food processor, blend the roasted tomatoes and garlic.
  • Place the blended tomatoes and garlic in a large saucepan.
  • Add the vegetable stock, basil, and the optional paprika or chill powder for some spice.
  • Cook on a medium to low heat for 25 mins, and blend until smooth.

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