Category Archives: Soups and Starters
This recipe came about because I had some vegetables that needed to be used up and I had quite a few parsnips. I had made parsnip soup before but this has got to be the tastiest version I’ve ever had!
5 parsnips, peeled and diced
1 small carrot, peeled and diced
1 small onion, peeled and diced
1 medium leek, roughly sliced into rounds
1 small to medium potato, peeled and diced
1 large clove garlic, roughly chopped
1.5 ltrs vegetable stock
1 tbsp olive/rapeseed oil
2 tsp dried mixed herbs
Sea Salt & freshly ground black pepper, to taste
Pea & Asparagus Soup
1 bunch asparagus (or two bunches of asparagus ends) minus the white part, sliced
hand full of frozen peas
1 small potato, diced
1 pint mushroom or vegetable stock
1 small onion, diced
1/2 tbsp olive oil
1 tbsp chives, chopped
Salt and freshly ground black pepper, to taste.
Heat the oil in a pan then add the onion. Cook until translucent.
Add the asparagus, potato and stock to the pan and bring to the boil before turning down to a simmer. Alow to simmer until the potatoes are cooked through then add the peas and chives.
Use a blender to blitz the soup until smooth, add more water if too thick, then add salt and pepper to taste. Serve hot with warm crusty rolls.
1 cup water or plant milk of choice
1 cup plain flour
2 tsp garlic powder
1 head of cauliflower, broken into pieces
1 cup hot sauce (I like Frank’s Buffalo Sauce)
1 tbsp olive oil
Preheat oven to 450F/232C/Gas 8
Combine the water/milk with the flour and garlic in a bowl, mixing until smooth.
Coat the cauliflower pieces in the batter and place in a single layer on a shallow baking dish. Bake for 18-20 minutes.
Combine the hot sauce and oil thoroughly in a clean bowl.
Once the cauliflower is baked, pour the hot sauce mixture over the top, coating each piece completely (you may wish to use a pastry brush to get in all the nooks and crannies). Place back in the oven for a further 5-8 minutes.
Delicious served hot dipped in Vegan Sour Cream & Chives.
I think everyone has a recipe for leek and potato soup and I’m no different:
Leek & Potato Soup
1 tsp olive oil
1 onion, finely chopped
1 garlic clove, minced
550g leeks, sliced
200g potatoes, diced
1.6ltrs hot vegetable stock
1 tbsp chives, chopped
1 tsp chilli powder, garnish (optional)
Heat the oil in a large soup pan over a gentle heat and cook the onion for 10-15 minutes until soft.
Add the garlic and cook for a further minute.
Add the leeks and cook for another 5-10 minutes until softened.
Throw in the potatoes and toss together with the leeks. Pour in the hot stock and bring to the boil.
Simmer the soup for about 20 minutes until the potatoes are tender.
Cool slightly, then puree in a food processor/blender or with a submersion blender.
Stir in the chives and reheat.
Serve with a sprinkling of chilli powder for a warm kick and a fresh crusty bread roll.