Carrot and Coriander Soup
This soup is quick, easy and uses few ingrediants. Great for those carrots lingering in the fridge.
(vegan, serves 6)
900g carrots, peeled and chopped
Handful of fresh coriander, chopped
1 – 2 tbsp oil
1 small clove garlic, crushed
2 pints vegetable stock
salt and pepper for seasoning
1.Heat oil in a large pan. Add the chopped carrots, garlic and 3/4 of the coriander. Stir the carrots in the juices, cover and let the vegetables cook over a gentle heat, until they are beginning to soften (about 10 minutes).
2. Add the stock, season and bring to boil. Reduce the heat and simmer for a further 15-20 mins, partially covered, or until all veg is tender.
3. Allow to cool slightly before blending until smooth. Reheat. Stir in the remaining coriander, leaving a few sprigs for garnish. Season, stir and serve.
Mushroom, Rosemary and Garlic Soup
This is an altered Sam Stern recipe. If you don’t have any flat cap mushrooms, a mixture of chestnut and normal button mushrooms works really well. It’s quite a thin soup, so drinking it out of mugs is a lot easier than using a spoon!
(vegan, serves 6)
1 onion, chopped
2 garlic cloves, crushed
3 tbsps oil
350g flat cap mushrooms
1 sprig rosemary, leaves chopped
2 slices white bread, crusts removed and broken into bits
1.5 l veg stock
Salt and pepper to season
150ml soya cream
1.Heat oil in a large pan. Throw in onion and garlic. Add a bit of salt to prevent browning. Cook for 2-3 minutes, until soft but not coloured.
2. Peel the mushrooms and chop roughly. Chuck into the pan and stir well. Add the rosemary. Cover and cook gently for 10 minutes.
3. Throw bread into the pan. Add the stock and a few gratings of nutmeg. Bring to the boil. Reduce heat, cover and simmer gently for 10 minutes. It looks disgusting at this stage but go with it! Season.
4. Blitz the soup until smooth. Add the soya cream and reheat gently. Serve in mugs.
When you’re full of cold and feeling rubbish, you need something to pick you up and boost your immune system. This soup is quick, full of good things and thin in consistency (so it’s easy to eat). For a vegan option, use rice noodles or vegan pasta.
1 portion pasta/egg noodles (broken up)/rice noodles (broken up)
1 cm grated ginger / 1/4 tsp ground ginger (great for nausea)
1 clove grated garlic (boosts the immune system and helps to fight infection)
1/4 tsp turmeric (natural anti-inflammatory)
1/4 red chilli, finely sliced / dash of tabasco sauce (acts as a decongestant)
1/2 – 1 tsp soy sauce
1 veg stock cube
Pepper to season
1 tbsp of fresh herbs, chopped / a shake of dried herbs (I like to use fresh coriander)
Any other veg you want to add (e.g. spring onions, celery, peppers), very finely chopped
1.Fill the bowl that you will be eating out of half-full of water. Tip the water into a pan.
2. Add the pasta/noodles into the pan and bring to the boil.
3. Reduce to a simmer and add the stock cube, spices, garlic, ginger, chilli (if using) and any other veg into the pan.
4. Cook until the noodles/pasta are done.
5. Add tabasco sauce (if using) and season with soy sauce and black pepper. Add the herbs.
6. Give it a good stir and tip everything back into your bowl.
Roasted Butternut Squash Soup
This soup is fuss-free and can be as thick or thin as you like. You can buy pre-cubed butternut squash in the freezer section of some supermarkets. If you can’t find these, just use a speed peeler to removed the skin of the squash before removing the seeds and cubing.
(vegan, serves 4)
1 butternut squash, cubed (or 500g pack of frozen butternut squash)
1 onion, quartered
2 cloves garlic, whole and still in the skin
1 tsp cumin
veg stock cube
salt and pepper
1.Preheat the oven to 200C (180 fan, 392F, gas mark 4).
2. Place squash, whole garlic cloves, cumin and onion in a roasting tin. Drizzle with a little oil (approx. 1 tbsp) and mix with fingers, making sure that everything is thoroughly coated. Roast for 30 mins, turning over after 15 minutes.
3. Transfer to a pan, squeezing the garlic cloves out of their shells (be careful, they’ll be hot!)
4. Crumble in a stock cube, cover with boiling water and season. Blitz until smooth and warm through thoroughly.
Thai-style Sweet Potato Soup
I had some sweet potatoes in the cupboard which had seen better days so I made it into soup. The sweetness of the potatoes works well with the warmth of the ginger and chilli and the sourness of the lime. This also works well with butternut squash instead of sweet potato.
(vegan, serves 3)
3 sweet potatoes
1 inch of ginger
1 red chilli
1 tin of coconut milk
Juice (and zest) of 1 lime
Fresh coriander (optional)
1. Preheat the oven to 200C (180C fan)
2. Peel the sweet potatoes and cut into rounds. Lightly oil a baking tray and use this to coat the sweet potato chunks. Spread the chunks out on the baking tray and bake in the oven for 30 mins, turning once after 15 mins. Allow the sweet potato to cool slightly.
3. Deseed and finely chop the chilli, peel the ginger with a teaspoon and finely chop.
4. Put the sweet potato, chilli, ginger, coconut milk and lime juice (and zest) in a large pan. Bring to the boil and add enough water to make it the consistency you want.
5. Allow to cool slightly before blending. If it’s too thick, add more water.
Add fresh coriander, blend again and top with more coriander and extra lime zest (optional step).