Category Archives: Soups

Pumpkin Carrot Soup

Pumpkin Carrot Soup

Preparation Time: 20 – 30 min Cooking Time: 10 – 15 min Serves: 4

Pumpkin Carrot Soup

Ingredients:
2 tbsp soya margarine
1 onion, chopped
200g carrots, grated
400g pumpkin, peeled and chopped
1 dash of mild curry powder
1l vegetable stock
Balsamic glaze
Salt and pepper

Preparation method:

  • Heat the vegan margarine in a large saucepan and fry the onion until they are translucent.
  • Add the grated carrots and the chopped pumpkin and fry altogether for a few minutes over a gentle heat.
  • Now add the curry powder and stir altogether well.
  • Gradually add the vegetable stock and simmer altogether for 10 minutes over a gentle heat.
  • Pour all cooked ingredients into the blender and blend well until the soup is creamy.

The soup is delicious served with some balsamic glace on the top.

Pumpkin Soup

Mince Leek Soup

Cheese Mince Leek Soup

Preparation Time: 20 – 30 min  Cooking Time: 15 – 20 min  Serves: 3 – 4

Cheese Mince Leek Soup

Ingredients
1 mug Soya mince
Water for the Soya mince
1 tsp vegetable stock
1 tbsp sunflower oil
350 ml vegetable stock
3 leeks, chopped into thin rings
250 g non dairy creamy cheese

Preparation method

  • Take a bowl and soak the soya mince in water as instructed on the packet. Add 1 tsp vegetable stock, leave it for around 20 min.
  • Heat the sunflower oil in a large saucepan and add the soya mince and fry for about 5 minutes.
  • In the meantime cut the leek lengthwise in half and then in thin half rings.
  • Add the leek into the saucepan. Cover the saucepan and simmer over a gentle heat for around 5 minutes until the leek is soft, stirring occasionally.
  • Add the creamy cheese and stir until the cheese is melted, add the 350 ml vegetable stock and simmer again for around 5 minutes.
  • At the end of the cooking time, stir some salt or pepper if necessary.

 Alternatively, you can use mince (half beef – half pork) instead the soya mince.

Mince Leek Cheese Soup

Tomato Cream Soup Recipe

Tomato Cream Soup

Preparation Time: 20 – 30 min  Cooking Time: 20 – 30 min  Serves: 4

Tomato Cream Soup

I love tomatoes but I can’t eat raw tomatoes as I get a slightly rush in my moth but still I didn’t want to stop eating tomatoes, so I created a few tomato soups you can find one of them bellow. My two guys love rice so of course I added some rice to the tomato soup; and the best is you can cook this tomato soup in less than 30 minutes.

Ingredients
4 tomatoes
1 tbsp sunflower oil
2 small onions, finely chopped
1 clove garlic, crushed
3 tbsp tomato ketchup
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil
1 l vegetable stock
100g rice
1 potato, chopped into small cubes
100 ml OAT cream

Preparation method

  • Place the tomatoes into boiling water and leave them there for about 7 minutes until the skins are easy to remove.
  • Peel the tomatoes and chop them into cubes.
  • Heat the sunflower oil in a large saucepan and fry the onion and garlic until they are golden- brown.
  • Add the chopped tomatoes and ketchup and simmer for a few minutes, stirring occasionally.
  • Season with the dried herbs (oregano, parsley and basil), add the vegetable stock and rice and simmer for around 10 minutes.
  • After 10 minutes add the potato cubes and simmer until the potato is cooked.
  • Pour the cooked ingredients into the blender with the oat cream and blend well until the soup is creamy.
 Tomato Cream Soup