Preparation Time: 20 – 30 min Cooking Time: 10 – 15 min Serves: 4
Pumpkin Carrot Soup
2 tbsp soya margarine
1 onion, chopped
200g carrots, grated
400g pumpkin, peeled and chopped
1 dash of mild curry powder
1l vegetable stock
Salt and pepper
- 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.
Preparation Time: 20 – 30 min Cooking Time: 15 – 20 min Serves: 3 – 4
Cheese Mince Leek Soup
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
- 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.
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.
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
1 potato, chopped into small cubes
100 ml OAT cream
- 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.