Recipe: Roasted Tomato & Red Pepper Soup

Roasted Tomato & Red Pepper Soup | Vegan & Vegetarian

We’ve had chickenpox in the house this week, and the spotty boy has been asking for all his favourite comfort foods.  One request was ‘orange tomato soup’ (ie. the tinned stuff), but not being able to get out to the shops we had to improvise and this lusciously creamy soup was born.

This is a saucepan-free soup, and an incredibly easy one to throw together in a hurry.  The ingredients are simply roasted on a baking tray, tipped straight into a blender or food processor with hot stock, and voilà – pour into bowls and serve immediately.  (Of course if you’re making it ahead to serve later a saucepan might be a sensible option to re-heat it, but I’ll leave that one up to you!).

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Recipe: Creamy Broccoli & Cannellini Soup

Creamy Broccoli & Cannellini Soup (vegan)

You may have noticed that I like my soups very bright and very green, (see Peapod & Little Gem Soup!), and if they are creamy and super-tasty too. that’s a bonus.

If you’re taking part in Veganuary and trying to make sure you get a protein boost at every mealtime, adding beans to your lunchtime soup before blending is such an easy way of doing this.  Not only do they bulk out the soup, (very cheaply), but once blended they add a creamy texture which makes your soup taste like it has a generous slug of double cream in it, when in fact it is vegan!

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Recipe: Celeriac & Hazelnut Soup

Celeriac & Hazelnut Soup | Vegetarian & Vegan

Hello again! I hope you all had a restful and jolly Christmas break, and are still in holiday-mode until after the New Year festivities.  Party season is still in full swing, of course, and if you’re entertaining over the next few weeks and looking for a dinner party starter or light lunch that looks impressive, tastes incredible but is actually super-simple to put together, this Celeriac & Hazelnut Soup will be right up your street.

Celeriac is one of those brilliant root vegetables which magically transforms to a velvet-smooth soup when puréed.  You can pair it with all sorts of festive flavours – leftover chestnut purée, apple or pear, fresh herbs or watercress, mustard, and many more – but here I decided to experiment with sweet hazelnut milk and crunchy chopped hazelnuts as a garnish, and it worked really well.
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Recipe: Smoky Mexican Quinoa Soup

Smoky Mexican Quinoa Soup

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Here’s a quick weeknight supper which is smoky, spicy, packed with flavour and very filling.  (Oh and it’s really good for you too – bonus!).  Your taste buds will be transported to Mexico with every spoonful, thanks to the chipotle and smoked paprika, coriander, lime and spring onions.

The star of the show here is black quinoa, with its earthy, sweet flavour.  It is classed as a ‘complete protein’ containing 8 essential amino acids, and its delicious flavour and soft texture make it a perfect alternative to rice, pasta and cous-cous.  It really bulks out this soup into a meal in itself – perfect for a speedy and satisfying dinner.

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Recipe: Sun-Dried Tomato & Pine Nut Scone Fingers (with homemade sun dried tomatoes!)

Sun Dried Tomato & Pine Nut Scone Fingers

Here’s a really gorgeous savoury scone recipe, which I’ve cut into fingers for the sole purpose of dunking into a nice big bowl of soup.  By all means cut these into rounds or squares instead, (in fact little round ones halved, with something lovely on the top would make a really gorgeous party nibble or canapé.).  The flavours are punchy, just how I like them – along with the sun-dried tomato is cayenne, mustard and garlic, then the crunch of pine nuts.  These are just as good, (in fact better!), than any cheese scone I’ve had recently!

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Recipe: Peapod & Little Gem Soup

Peapod & Little Gem Soup

A while ago I ordered pea soup in a restaurant.  It was such a vibrant green colour and tasted so intensely of peas, I just had to try making something similar myself.  A bit of googling suggested that making soup from both the peas and their pods was the way to go, and here’s the result.

I realise this is a bit premature, as you’re unlikely to have peas ready to pick in April, but I usually get around to posting recipes from home-grown produce far too late in the season to be of use to you, so thought I would get ahead here with a recipe you can bookmark for pea season in a few months time.  I actually used mange tout peas here instead of pea pods, (and frozen peas in stead of freshly-picked!), and the result was really good, so you can try this out immediately with supermarket produce if you just can’t wait. Continue reading “Recipe: Peapod & Little Gem Soup”

Recipe: Curly Kale & Butter Bean Soup

Curly Kale & Butterbean Soup

Veganuary-heartMy lunches during Veganuary have often featured lovely homemade soups made at the touch of a button in my trusty Optimum ThermoCook.  (If you haven’t heard about the ThermoCook, read my review here).  However, I’m conscious that soup isn’t always as protein-packed as it could be, so have been sneaking beans, lentils, quinoa, peas and all sorts of other vegan protein sources into my soups.

This one was particularly delicious – against all the odds.  When I was shopping for my Cranks Supperclub in December I thought I had picked up 4 tins of chickpeas.   Continue reading “Recipe: Curly Kale & Butter Bean Soup”

Recipe: Porcini Mushroom & Sherry Soup

Porcini & Sherry Soup | The Veg Space

I have a bit of a love-hate relationship with mushroom soup.  I can’t bear those gloopy tins of ‘Cream of Mushroom’ soup, thickened with too much cornflour and tasting more of long-life cream than mushroom, with dubious floating chunks which may or may not have begun their life as a mushroom.  But a really deep, earthy homemade mushroom soup with suitably garlicky bread to dunk in is a proper treat, and here I’ve even splashed in some sherry to make this a soup showstopper.

This could just as easily be a dinner party starter or a simple weeknight supper. The amount of sherry you need to add really depends on a) how alcoholic you like your soup (!), and b) whether you’re using a sweet or dry sherry.   Continue reading “Recipe: Porcini Mushroom & Sherry Soup”

Recipe: Thai Coconut Noodle Soup (& how to rescue curdled coconut milk!)

Thai Coconut Noodle Soup | The Veg Space

20 Min Meals | Vegetarian & VeganIt is always fascinating to discover which blog recipes become super-popular, and get lots of Pinterest Pins, re-Tweets and Facebook likes, (and similarly, which don’t!).  Often, it’s not the ones I expect… and recently some of my most-viewed recipes have been the super-quick ones, using supermarket ‘cheat’ ingredients or shortcuts, which can be on the table in under half an hour for a speedy midweek supper.

With this in mind, I’m starting a ’20 minute meals’ series, (I know Jamie does 15 minute meals, but it takes me at least 5 minutes longer Continue reading “Recipe: Thai Coconut Noodle Soup (& how to rescue curdled coconut milk!)”