National Soup Month Recipes

Ingredients:

• 1 cup red lentils
• 1 litre vegetable stock
• 1 onion, diced
• 2 carrots, diced
• 1 or 2 potatoes, diced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp hot paprika
• 2 tsp garlic paste
• 1 tbsp margarine for frying

Optional to serve:

• Fresh coriander
• Black pepper
• Bread
• Olive oil
• Vegan yoghurt

Method:

1. Soften the onions in a pan with margarine
2. Add in the spices, herbs and garlic paste and fry for 1 or 2 minutes
3. Add in the carrots, potatoes and lentils and cook for 2 minutes
4. Add in the stock, cover the pan with a lid and simmer for 40 minutes until the lentils are fully cooked

Ingredients:

• 4 aubergines, halved lengthwise
• 2 onions, diced
• 6 whole tomatoes
• 6 large garlic cloves
• 1 1/2 litres vegetable stock
• Oregano
• Basil
• Oil
• Salt and pepper to taste

Method:

1. Preheat your oven to 180°C
2. Place the aubergines on a baking tray (skin side down), brush with oil and season
3. Roast the aubergine for 20 minutes
4. Add the whole tomatoes to the baking tray and roast everything for a further 10 minutes
5. In a pan, fry the onion and garlic until soft
6. Scoop out the inside of the aubergines, roughly chop the tomatoes and add them to the onion and garlic
7. Season with salt and pepper and add oregano and basil
8. Add stock and bring the soup to a boil
9. Simmer the soup for around 45 minutes
10. Blend the soup and then serve

Ingredients:

• 3 courgettes, cubed
• 1 potato, cubed
• 1 large onion, diced
• 10 sprigs fresh mint
• Vegetable stock
• Salt and pepper to taste

Method:

1. Sweat the onion in a pan with a little oil
2. Add the courgette, potato, mint and stock and season with salt and pepper
3. Bring the soup to a boil and then simmer it for around 25 minutes
4. Blend the soup and serve

Ingredients:

• 1kg parsnips, cut into 2cm chunks (roughly 8 parsnips)
• 2 bulbs garlic
• 2 tbsp maple syrup
• 3 large onions, sliced
• 2 vegetable stock cubes
• 1 vegetable stock pot
• Rosemary
• Salt and pepper

Method:

1. Preheat your oven to 180°C
2. Place the parsnip and garlic on a baking tray and drizzle with oil and maple syrup, sprinkling generous amounts of rosemary on top
3. Season with salt and pepper
4. Roast the garlic and parsnip for about 20-25 minutes (or until soft and starting to brown)
5. Meanwhile, fry the onions in a pan
6. Add the cooked parsnips and garlic to the pan, alongside the liquid from the baking tray, to the onions
7. Add the stock (enough to cover the vegetables) and boil the soup for 10 minutes
8. If you prefer a thinner soup, add more water or vegan cream/milk to make it creamier
9. Blend the soup and serve

'Two years ago, I had my wisdom teeth removed and for a month afterwards, I couldn't open my mouth wide enough to consume solid food. It gave me an opportunity to explore the world of soup. This Carrot and Hummus Soup remains my favourite culinary creation.'

Ingredients:

• 500g carrots, grated
• 100g red lentils
• 1 litre stock (my fave is Marigold Swiss Vegetable Bouillon Powder)
• 100ml almond milk
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1/4 tsp turmeric

To serve:

• 1 generous tbsp hummus (Ramona's Kitchen is my hummus of choice)
• 1 tsp toasted pumpkin and/or sunflower seeds
• 2 slices sourdough, toasted (my fave is Dark Rye Sourdough Loaf)

Method:

1. Add the cumin, paprika, oregano and turmeric to a hot pan and continuously stir for 1 minute until aromatic
2. Add the rest of the ingredients to the saucepan and bring to the boil, leaving to simmer for 15-20 minutes
3. Whilst simmering, toast the seeds for 1 minute in a separate pan
4. Blend the soup until it is smooth
5. Serve it in a bowl with a good dollop of hummus in the centre, scatter with toasted seeds and add crispy sourdough to the side

'This is my favourite soup and I learned it from my grandpa!'

Ingredients:

• 2 tbsp butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can crushed tomatoes
• 1 can diced tomatoes
• 2 cups chicken or vegetable broth
• 1 tsp sugar
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• Fresh basil leaves (for garnish)

Method:

1. In a large saucepan, melt the butter over medium heat
2. Add the chopped onion and garlic and fry until they become soft and translucent
3. Stir in the crushed tomatoes, diced tomatoes, chicken or vegetable stock, sugar, dried basil, dried oregano, salt and black pepper
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, allowing the flavours to meld
5. Blend the soup until its smooth and creamy
6. Return the soup to the saucepan and stir in the heavy cream
7. Heat it over a low heat (do not let the soup boil)
8. Taste and adjust the seasoning if necessary
9. Serve the soup hot, garnished with fresh basil

Ingredients:

• 1 cup red lentils, washed and drained
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 carrot, diced
• 1 potato, diced
• 1/2 cup chopped beans
• 1/2 cup chopped spinach
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chilli powder (adjust to taste)
• 1/2 tsp garam masala
• Salt to taste
• 1 tbsp oil
• Water
• Fresh coriander leaves (for garnish)
• Lemon wedges (for serving)

Method:

1. Rinse the lentils in a sieve
2. In a large pot, combine the washed lentils with 4 cups of water
3. Bring the pot to a boil, then reduce the heat and simmer until the lentils are tender
4. Set the lentils aside
5. In a clean pan, heat the oil
6. Add the mustard seeds and cumin seeds and allow them to toast/splutter
7. Add the chopped onions, garlic and ginger and fry until the onions are translucent
8. Add the chopped tomatoes and cook until they are soft and mushy
9. Stir in the turmeric powder, coriander powder, red chilli powder and salt, mixing everything well
10. Add the cooked lentils to the pot along with the diced carrots, potatoes and beans, stirring well
11. Let the soup simmer on medium heat until the vegetables are cooked through
12. Add the chopped spinach and garam masala, cook for an additional 5 minutes
13. Garnish the soup with fresh coriander leaves, serving hot with a squeeze of lemon on top

4-5 servings

Ingredients:

• 3 medium sweet potatoes
• 2 cups corn
• 6 stalks celery
• 4 carrots
• 4 cups veggie broth
• 4 garlic cloves
• 1 yellow onion
• 1 cup plant-based milk
• 1/2 tsp thyme
• 1/2 tsp rosemary
• 1/2 tsp paprika
• 1 tbsp nutritional yeast
• 2 tbsp olive oil
• Salt and pepper to taste
• Parsley to garnish
• Green onion to garnish

Method:

1. Chop your onion and mince your garlic
2. Add the onion and garlic to a large pot over medium heat with the olive oil
3. Cook for about 5 minutes until fragrant
4. Chop the celery and carrots, add to the pot and continue cooking for 5 minutes
5. Chop the sweet potato, add it to the pot and cook until the vegetables begin to tenderise, for around 5-8 minutes
6. Add the remaining ingredients, except the corn, and bring the soup to a boil
7. Reduce the heat to low and simmer the soup for around 10 minutes
8. Blend between 1/4-1/3 of the soup to help thicken it
9. Add the corn and continue cooking the soup for a further 5-10 minutes
10. Serve the soup with parsley and green onion!

1 serving

Ingredients:

• 1/2 tbsp coconut oil or avocado oil (or ghee if not vegan)
• 1/4 cup diced white or yellow onion
• 1/2 tbsp fresh minced ginger
• Small pinch of red pepper flakes (adjust to spice preference)
• 1 garlic clove, minced
• 1/2 can (15-oz) chickpeas, drained
• Pinch of salt (adjust to taste)
• 1/2 tbsp curry powder
• 1/2 can (14-oz) light coconut milk (plus more for serving)
• 1/4 cup vegetable broth (omit for thicker, more stew-like texture)
• 1/4-1/2 tsp maple syrup
• 1/4-1/2 tbsp lime juice

Optional for serving:

• Lime wedge
• Fresh coriander or mint
• Actually crispy chickpeas (or store-bought / we love Bombay Spice from Saffron Road)
• Coconut yoghurt or coconut milk (we love plain Coco June or Culina for store-bought)

Method:

1. Heat a large pot over medium heat
2. Once hot, add oil, onion, ginger and red pepper flakes
3. Fry for 2-3 minutes, stirring frequently
4. Add the garlic and fry for a further 2 minutes, until the onion is translucent and fragrant
5. Add the chickpeas, salt and curry powder and stir to coat
6. Fry on medium-low heat for 5 minutes to lightly brown the chickpeas and infuse them with more flavour, stirring frequently
7. Add the coconut milk and vegetable broth (if using) and stir
8. Bring the soup back to a simmer over a medium heat, then reduce to the heat to low and simmer the soup, uncovered for 10-15 minutes
9. Near the end of cooking, add the maple syrup and lime and stir
10. Tastre and adjust the flavour as needed, adding more salt to taste, maple syrup for sweetness, curry powder for more intense curry flavour, red pepper for heat or lime juice for acidity
11. Serve the soup hot with the optional garnishes

Leftovers can be stored in the fridge for up to 4-5 days, or in the freezer for up to 1 month.

'Translated as 'tomato and bread soup' from Italian'. This recipe was invented to save stale bread from being discarded!'

Serves 2 people

Ingredients:

• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• Pinch red pepper flakes
• 2 medium garlic cloves, sliced thinly
• 1/2 medium onion, minced (should be roughly 1/2 cup amount)
• 1 (28-ounce) can whole plum tomatoes, crushed by hand, with juices
• 2 sprigs fresh basil, plus torn leaves for serving
• 1/3 pound (about 6 ounces) fresh or stale rustic bread, torn or cut into 1-inch chunks
• 2 cups vegetable stock (plus extra if required)
• Salt and freshly ground black pepper

Method:

1. Heat 2 tbsp of olive oil in a large saucepan over a medium heat until shimmering
2. Add the red pepper flakes and garlic and cook, stirring, until the garlic just begins to turn golden
3. Add the onion and cook, stirring, just until softened (about 5 minutes)
4. Add the crushed tomatoes and their juices, along with the basil sprigs and bring the soup to a simmer
5. Stir in the bread
6. Ladle the stock into the pan, stirring to combine
7. Simmer the soup (adding more stock if needed) until the bread is completely softened and the soup has thickened into a porridge-like consistency (this should take around 25 minutes)
8. Season with salt and pepper
9. Discard the basil sprigs from the pan
10. Spoon the soup into bowls and generously drizzle with olive oil
11. Garnish with torn basil leaves and serve

Ingredients:

• 250g sweet potatoes
• 20g root ginger
• 1 onion
• 400ml vegetable stock
• 30ml fresh orange juice
• 50ml coconut milk
• Knob of butter
• Salt
• Cumin
• Apple or pear for garnish

Method:

1. Cut the onion and ginger into small pieces
2. Melt some butter in a pan, add in the onion and ginger and fry it off
3. Chop up the sweet potatoes into small pieces and add them to the pan to fry
4. Add the vegetable stock, salt and cumin and cook for around 20 minutes (until the sweet potato pieces are done)
5. Add the orange juice and coconut milk and then blend the soup together
6. If garnishing with a pear or apple, chop up the fruit and then fry in some butter in a separate pan
7. Serve the soup topped with the fried pear or apple and a drizzle of coconut milk on top

Ingredients:

• 1/2 cup dried green or brown lentils, rinsed and drained
• 1/2 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1/2 can diced tomatoes
• 1 sweet potato, peeled and diced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil
• Juice 1/2 lemon
• Parsley for garnish

Method:

1. Heat the olive oil in a large pot over medium heat
2. Add the diced onion, carrots and celery
3. Fry for 5-7 minutes until the vegetables are softened
4. Add the minced garlic and fry for an additional 1-2 minutes until fragrant
5. Stir in the ground cumin, ground coriander, smoked paprika and dried thyme. Cook for 1-2 minutes, allowing the spices to toast
6. Add the lentils, diced tomatoes, sweet potato and vegetable broth to the pan. Bring to a boil and then reduce the heat to a simmer
7. Cover the pan with a lid and let the soup cook and simmer for around 25-30 minutes or until the lentils and sweet potatoes are tender
8. Season with salt and pepper to taste
9. Just before serving, stir in the lemon juice

Ingredients:

• 1/4 cup olive oil
• 1 onion, chopped
• 2 carrots, diced
• 1 potato, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp cumin
• 1 cup dry red lentils
• 8 cups water
• 1 tomato, chopped
• Salt to taste
• Ground black pepper to taste

Method:

1. Heat the olive oil in a pan over high heat, add in the onions and stir
2. When the onions begin to brown, add the carrots, potato, garlic and tomato
3. Turn to heat down to low and add the red lentils
4. Stir everything together then add all of your water and the spices listed in the ingredients
5. After cooking the soup for around 15 minutes, blend the soup together
6. Serve the soup with a few parsley leaves and some olive oil drizzled on top

Ingredients:

• 8 large tomatoes
• 500g cherry tomatoes
• 1 white onion
• 6 garlic cloves
• 1/2 cup chopped carrots
• 1 1/2 tbsp balsamic vinegar
• 400ml vegetable broth
• 100ml oat milk
• Bundle basil leaves
• 1 tbsp tomato paste
• 1/2 can coconut cream
• Salt and pepper to taste

Method:

1. Preheat your oven to 200°C
2. Oil an oven-proof dish and add the tomatoes, onion and garlic
3. Season them with salt and coat them in the oil then roast them for 30-40 minutes
4. Once roasted, transfer them to a large pot on the stove
5. Add the carrots, balsamic vinegar, oat milk, vegetable broth, tomato paste, basil and salt and pepper
6. Bring the soup to a simmer and cook for around 30 minutes
7. Blend the soup together and then add the coconut cream
8. Seaon to taste with salt and pepper

Ingredients:

• 2 cups whole Matki bean sprouts
• Salt according to taste
• 1 tsp turmeric
• 1 cup water
• Oil
• 1 inch fresh ginger, chopped
• 3 cloves
• 1 onion, chopped
• 1/4 cup chopped coconut
• 1 tomato, finely chopped
• 1/2 tbsp mustard seeds
• 1/2 tbsp cumin seeds
• 1 strand curry leaf
• Turmeric powder
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala
• Water

Method:

1. Add the whole Matki bean sprouts, 1 tsp turmeric and salt to taste to a pan
2. Add 1 cup water to the pan and let the bean sprouts cook
3. Once cooked, set the bean sprouts aside
4. In another pan, pour in 2 tbsp of oil
5. Add in the chopped ginger and 3 cloves
6. Then add in the chopped onion and cook until the onion is golden brown
7. Add the chopped coconut and tomato to the pan and stir until everything is nicely cooked
8. Once cooked, blend together the contents of the pan
9. Set the blended paste aside
10. Using a clean pan, heat another 2 tbsp of oil
11. Once the oil is warm, add in 1/2 tbsp of mustard seeds, 1/2 tbsp of cumin seeds and the curry leaf (this is a key ingredient!)
12. Add 1/4 tsp turmeric powder, 1 tsp chilli powder,1 tsp coriander powder and 1 tsp garam masala to the pan
13. Fry all the ingredients together until they turn light brown
14. Add the blended paste from earlier to the pan
15. After adding the paste, mix everything together until the paste begins to release oil
16. Add the cooked bean sprouts to the pan and 4 cups of water, bringing the pan to a boil
17. Let the pan boil for around 10 minutes
18. Garnish the finished soup with chopped coriander leaf and onions with a squeeze of lemon and slice of bread on the side

Ingredients:

• 2 organic leeks
• 2 large white potatoes
• 2 carrots
• 1 handful fresh coriander
• 1 heaped tsp garlic granules
• 2 vegan OXO cubes
• Himalayan pink salt
• Black pepper granules
• 25g vegan butter
• Vegan parmesan shavings

Method:

1. Wash and peel the vegetables
2. Chop the vegetables and place in a pressure cooker (or large pot) with enough boiling water to cover the vegetables
3. Cover the pressure cooker (or pot) with a lid and cook on a low heat until the vegetables are softened and cooked
4. Blend together the cooked vegetables, chopped coriander and all the dry ingredients until smooth
5. Add the butter and blend everything together once again
6. Mix well and serve hot, adding the parmesan shavings on top
7. Serve with fresh rustic bread

Ingredients:

• 1 leek
• 2 potatoes
• 1 onion
• 2 carrots
• Vegetable stock
• Water

Method:

1. Dice the potatoes and onion and slice the carrots and leek
2. Add all of the chopped vegetables to a pot with hot water and the vegetable stock
3. Season with salt and pepper to taste
4. Bring the pot to a boil and cook for around 25 minutes (or until the potatoes are soft)

Ingredients:

• 4 potatoes
• 2 leeks
• 3 garlic cloves
• 1 tsp salt
• 1 tsp pepper
• 2 tsp aromatic seasoning
• 2 tsp chilli flakes
• Olive oil

Method:

1. Wash the leeks and then cut them into small pieces
2. Dice up the garlic
3. Pan fry the leeks and garlic with olive oil
4. Season the ingredients with the salt, pepper, aromat and chilli flakes
5. Dice the potatoes
6. Add the potatoes to a pot and cover with water
7. Bring the pot of potatoes to a boil
8. Once the potatoes are cooked and the leeks and garlic are fried, combine all of the ingredients and blend them

Method:

• Pumpkin
• Cabbage
• Onion
• Carrot
• Water

Ingredients:

1. Chop the cabbage, onion and carrot into cubes
2. Put the chopped vegetables into a pot and cover them with water
3. Put the pot on a high heat to bring the soup to a boil
4. Once the soup is boiling, turn down the heat to reduce the soup to a gentle simmer
5. Allow the soup to cook for 20 minutes
6. After that add a little bit of salt and pepper (optional)

Ingredients:

• 6 corn tortillas
• 2 tbsp olive oil
• 1 can crushed tomatoes
• 4 cups vegetable stock
• 1 small white onion, diced
• 4 garlic cloves, minced
• 1 jalapeño, minced
• 1/2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp chipotle powder
• 450g shiitake mushrooms, sliced
• 1 can black beans
• 1 cup corn kernels
• Sliced avocado (optional topping for soup)

Method:

1. Preheat the oven to 180°C
2. Make the tortilla strips by cutting them into thin strips and glazing with olive oil
3. Place the strips on a baking tray and bake in the oven until golden and crunchy (around 11 minutes cooking time)
4. Combine the tomatoes, 1 cup of stock and half the cooked tortillas into a blender and blend until smooth
5. Heat a large pot on medium heat and add 1 tbsp of olive oil
6. Add in the onion and let it soften by frying it for around 3 minutes
7. Stir in the garlic, jalapeño, oregano, cumin and chipotle to the pot
8. Add the mushrooms and let it cook for 1-2 minutes, stirring ocassionally
9. Add in the blended tomato stock mix and the black beans and corn
10. Bring the soup to a boil, adding more stock if required then turn down the heat and simmer the soup for 10 minutes
11. Serve the soup with the other half of the tortilla strips and the avocado on top (if desired)
12. Enjoy!

Ingredients:

• 1 large onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 large sweet potato, peeled and diced
• 2 large carrots, peeled and diced
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh coriander for garnish
• Juice 1 lime

Method:

1. Heat a large pot over a medium heat and add a splash of oil
2. Add the onion, garlic and ginger and fry until the onion is translucent
3. Add the curry powder, cumin, turmeric and cayenne pepper to the pot
4. Stir well to coat the onion, garlic and ginger in the spices
5. Add the sweet potato, carrots and chickpeas to the pot
6. Stir well to combine with the spices
7. Pour in the coconut milk and vegetable broth
8. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender
9. Use a blender to partially blend the soup, leaving some chunks for texture
10. Season the soup with salt and pepper to taste and stir in the lime juice
11. Serve the soup hot, garnished with fresh coriander

Ingredients:

• 1 head cauliflower
• 1 large tattie (potato)
• 1/2 onion
• 1 celery stick
• 2 rashers smoked back bacon
• 150g brie
• Handful sliced leeks
• Water
• Cracked black pepper
• Tsp garlic puree
• Chilli flakes (optional to give it a kick)

Method:

1. Fry the onions, garlic, leeks, bacon and celery in the bottom of a heavy based pan until soft
2. Chop the cauliflower and potato and add to the pan with the remaining ingredients apart from the cheese
3. Cover the ingredients in the pan with boiling water
4. Let the soup boil gently until everything is soft
5. Add the brie and cook for another 10 minutes
6. Blitz and season to taste with pepper and chilli

Ingredients:

• Onion
• Carrots
• Celery
• Bacon
• Red lentils
• New potatoes
• Chicken stock
• Salt and pepper

Method:

1. Peel and chop the onion, carrots, celery, bacon and potatoes
2. Fry the onion, carrots and celery in a large pot until they are softened
3. Add the chopped bacon. red lentils, chopped new potatoes and chicken stock to the pot
4. Cover the pot with a lid and cook on a medium heat for a few hours
5. Season with salt and pepper to taste

This soup serves 4 portions.

Ingredients:

• 3-4 medium sized carrots
• 2-3 large potatoes
• 1 mug lentils
• 2 large sticks celery
• 1 medium/large onion
• 2-3 garlic cloves
• 4 vegetable stock cubes
• Water

Method:

1. Heat a generous pour of oil in a large pot
2. Wash the vegetables thoroughly and then peel and cut them to whatever size you like
3. Dice the onion and add it to the oil
4. While the onion is softening, bring a kettle or pot of water to the boil
5. Add around 1.5 litres of water to the pot and mix in the vegetable stock cubes
6. Once the vegetable stock has dissolved, add your vegetable to the pot and reduce the temperature
7. Stir periodically and then remove from the heat after 40 minutes

Ingredients:

Use organic ingredients if possible.

• 250g potatoes
• 3 carrots
• 1 onion
• 4 garlic cloves
• 1 bell pepper
• 2 large tomatoes
• 1 leek
• 1 spring onion
• Salt
• White pepper
• Water

Method:

1. Peel and chop the potatoes, carrots, onions and garlic and chop the pepper
2. Add them to a pot of hot water (don't use too much water as the vegetables will release water when cooking)
3. Add a lot of salt and white pepper to the pot and bring it to a boil
4. Chop the leek, spring onion and tomatoes and add them to the pan
5. Turn the heat down to medium and add more seasoning if desired
6. Let the pot simmer on low-medium heat for 5-10 minutes
7. For a delicious, warming and healthy soup, strain out the liquid and enjoy

'This Spicy Mint and Lentil Soup is a warm and hearty dish with a kick. This soup is not only unique and delicious, but it's also easy to make and perfect for impressing University students.'

Ingredients:

• 1 cup red lentils
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup fresh mint leaves, plus extra for garnish
• 1 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Olive oil (for frying)

Method:

1. Start by frying the onions and garlic in olive oil until they're soft and fragrant
2. Add the lentils, vegetable broth, half of the mint leaves, cayenne pepper amd then simmer until the lentils are tender
3. Blend the soup until smooth, then stir in the remaining mint leaves for a fresh burst of flavour
4. Season with salt and pepper to taste
5. Serve hot, garnished with a few extra mint leaves

Ingredients:

• Gherkins
• Carrots
• Potatoes
• 3 cubes of chicken stock
• Water

Method:

1. Peel and chop the carrots and potatoes
2. Grate the gherkins
3. Add the vegetables into a pan with 3 litres of chicken stock
4. Boil the soup until the vegetables are soft
5. Blend the soup together until smooth

Ingredients:

• Cherry tomatoes
• Vine tomatoes
• Red peppers
• Basil leaves
• Parsley
• Garlic bulb
• Salt
• 200ml chicken stock
• Onion

Method:

1. Chop your tomatoes, red pepper and peel the bulb of garlic
2. Place the tomatoes, pepper and garlic on a baking tray and drizzle with olive oil
3. Bake in the oven at 180°C for around 40 minutes to roast
4. Meanwhile, chop an onion and fry it off, before adding 200ml chicken stock and your basil and parsley
5. Add in the vegetables once they have roasted
6. Blend the soup until smooth
7. Serve with crusty bread or a grilled cheese for a warm and hearty soup

Ingredients:

• 2 medium/large butternut squash
• 2 whole garlic bulbs
• 2 onions
• Vegetable broth concentrate
• Salt and pepper
• 1 lime

Method:

1. Preheat your oven to 425°F/220°C/200°C Fan
2. Halve and remove the seeds from the butternut squash
3. Place the butternut squash face down on a rimmed baking tray and pierce the skin with a fork
4. Peel and chop the onions and place them around the squash on the tray and drizzle with olive oil, salt and pepper
5. Make sure everything is evenly coated in the oil and seasoning
6. Cut the top off the garlic bulbs to expose the cloves
7. Drizzle the garlic with olive oil and then place on the baking tray with the vegetables to roast
8. Make sure everything on the tray is spread out in one layer (use two trays if needed to avoid overcrowding)
9. Place the trays in the preheated oven and roast for 25-30 minutes, turning once halfway through
10. Let the vegetables cool once roasted and then peel the roasted squash
11. Place the squash and onions into a blender with 1 roasted bulb of garlic (add as much of the second bulb of garlic to preferred taste)
12. Pour in the broth and blend the soup, adjusting the amount of broth as needed
13. Once the soup is rich and creamy, transfer it to a pan and heat over a medium heat until warmed
14. Season with salt and pepper
15. Serve the soup with a squeeze of lime juice and a big chunk of bread!

Ingredients:

• 5 carrots
• 1 parsnip
• 1 swede
• 1 onion
• 2 potatoes
• 800ml vegetable stock
• Salt and pepper to taste

Method:

1. Peel and chop all vegetables
2. Fry the vegetables in a pan
3. Add the stock and bring to a boil
4. Blend the soup and season with salt and pepper
5. Voila!

Ingredients:

• 4 large tomatoes
• 3 medium sized onions
• 1 egg
• 1 large carrot
• 3 garlic cloves
• 1 tbsp shrimp powder (optional)
• 2 fresh red Scotch Bonnet peppers
• 2 pieces root ginger
• Any meat or smoked or fresh fish of your choice
• Salt to taste
• Water

Method:

1. Blend together the garlic, 1 onion and ginger with salt to taste to create a paste
2. Add to a pan with your meat and around 1 litre of water
3. Cooking time will depend on the meat you are using (fish should be boiled with less water on medium heat for around 10 minutes)
4. Meanwhile, in another pot, combine the tomatoes, carrot, remaining onions, peppers and egg with 1.5 litres of water
5. Bring to pot to a boil on high heat for 20 minutes
6. Blend the cooked vegetables together with some water
7. Strain the blended vegetables into the pan with the meat using a sieve
8. Add shrimp powder and salt to taste
9. Once your meat is tender, lower the heat
10. Let the soup simmer for a few minutes before serving

This soup makes around 4 servings

Ingredients:

• 2 medium sized, finely chopped white onion
• 2 red bell peppers, chopped
• 6 large garlic cloves, minced
• 3 cups low-sodium broth
• 1 tsp salt
• 5 tbsp Hungarian Paprika (must not be smoked!!! For best results I recommend picking up real Hungarian paprika at the Hungarian store. There is one next to Union Square)
• 60 ml of dry red wine
• 600g potatoes (do not use Russet), chopped into 2-3cm sized chunks
• 400g can of diced tomatoes
• 1/2 tsp ground black pepper

Method:

1. Chop all vegetables
2. Add the onion, bell peppers, garlic, 1 cup of the broth and 1/2 tsp of the salt to a large pot over medium heat
3. Once the soup begins to bubble, cook for 8 minutes until the vegetables are tender and the broth has cooked down
4. Add the paprika and wine and cook for abour 3 minutes
5. Add the potatoes, tomatoes, pepper and the remaining salt
6. Add in the remaining broth in 1 cup increments, adding in more broth when required. The recipe usually requires 2 cups
7. Stir well and turn the heat up to high
8. Once the soup comes to a boil, cover it with a lid and lower the heat to medium-low
9. Cook for about 15-20 minutes until the potatoes are tender, but not mushy
10. Taste and add any seasoning if needed

This soup serves 4-6 people

Ingredients:

• 4 potatoes, peeled and diced
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14oz) diced tomatoes
• 1 tsp dried thyme
• Salt and pepper
• 2 tbsp olive oil
• Fresh parsley for garnish (optional)

Method:

1. In a large pot fry the onion, carrots, celery and garlic in olive oil until softened
2. Add in the diced potatoes and continue to fry for another 5 minutes
3. Pour in the vegetable broth, diced tomatoes, dried thyme, salt and pepper
4. Bring the soup to a boil
5. Reduce the heat and simmer for 15-20 minutes or until the potatoes are tender
6. Adjust the seasoning if needed and garnish with fresh parsley if desired

'I served it to my international friends, and at first, they think it's weird. But now, it's their favourite soup. This soup is inspired by Sinigang - Filipino Sour Soup.'

Ingredients:

• Tamarind paste or powder
• Onion
• Long green beans
• Okra
• Spinach
• Aubergine
• Tomato
• Salt and pepper
• Fish sauce (optional)
• Pork or fish (optional)

Method:

1. Chop up the onion, aubergine, tomato and okra
2. Fry the onion (and meat if using)
3. Add some fish sauce or salt and pepper and cook until the onion is softened (and the meat is browned)
4. Add water, tomato and tamarind paste to the pot
5. Bring the liquid to a boil and allow to cook until the soup has thickened
6. Once the soup has thickened (and the meat is cooked) add in the remaining vegetables and cook for around 5 minutes
7. The vegetables need to be crunchy to add texture to the soup

Ingredients:

• Boneless chicken (chopped into small pieces)
• Garam Masala
• Pepper
• Red chilli powder
• Coriander
• Salt
• Vinegar
• Curry leaves
• Onions
• Ginger paste
• Garlic paste
• Oil
• Lime juice
• Roasted cardamom
• Cinnamon
• Cloves
• Bay leaves
• Caraway seeds
• Water

Method:

1. Heat oil in a pan and add the roast cardamom, cloves, cinnamon, bay leaves, caraway seeds and curry leaves
2. Add the onions and fry until soft
3. Add the ginger and garlic paste and fry for a minute (until the raw ginger smell dissipates)
4. Add in garam masala, pepper, chilli powder, coriander and salt and mix well
5. Add in the chicken and fry until the chicken is coated in the spices and is starting to lightly brown
6. Cover the chicken with water and allow the soup to simmer for 10-15 minutes
7. Season to taste and garnish with lime juice then enjoy!

Ingredients:

• 2 sweet potatoes
• 2 carrots
• 1 butternut squash
• 1 red bell pepper
• 1 white onion
• 2 tbsp butter
• 1 tin chopped tomatoes
• 1 vegetable stock pot (or cube)
• 1 tsp garlic paste (or 2 chopped garlic cloves)
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp chilli flakes
• 50 ml crème fraîche or single cream
• Salt and pepper

Method:

1. Peel and chop all the vegetables into medium sized chunks
2. In a large pot, heat the butter and garlic over medium heat
3. Add the carrots, bell pepper and onion and season with salt and pepper to taste
4. Add the chilli flakes, paprika and turmeric and mix
5. Add the tinned tomatoes, stock pot and 800ml of boiling water
6. Add in the chopped sweet potato and butternut squash
7. Bring the soup to a boil and cook on high heat for 20-30 minutes until the vegetables have softened
8. Once the vegetables have softened, allow the soup to cool
9. Blend the soup and then stir in the crème fraîche or cream and season to taste with salt and pepper

'A bit difficult to explain but I am sure if you try it once, you will love it.'

Ingredients:

• 1 block cooked soft tofu
• Cooked Thai jasmine rice
• Carrot
• Cucumber
• Coriander
• White pepper
• Soy sauce
• Pinch of salt
• Vegetable stock cube
• 1 garlic clove
• Sesame oil
• Water

Method:

1. Chop up the carrot, cucumber and garlic
2. Add the vegetables and the vegetable stock cube to a pan of boiling water
3. Add the cooked rice and the tofu to the pan
4. Add soy sauce, salt and white pepper to taste
5. Gently stir the soup to mix in the seasonings and then let it come to a boil again
6. Garnish the soup with coriander and sesame oil before serving

Ingredients:

• Cumin seeds
• Coriander seeds
• Dried mushrooms
• Broth mix
• Onion
• Garlic
• Ginger
• Chopped greens
• Apple
• Curry powder
• 1 can coconut milk
• Water

Method:

1. Soak the dried mushrooms in hot water until they are softened
2. Heat oil in a pan and then add the cumin seeds and coriander seeds
3. Add the onion, garlic, ginger, curry powder and salt to the pan and fry until fragrant
4. Add in the broth mix
5. Add enough water to the pan to cover the broth mix
6. Add the coconut milk, dried mushrooms, chopped greens and diced apple to the pan
7. Simmer the soup for around 30 minutes or until it reaches your desired thickness
8. Add salt and pepper to taste

Ingredients:

• 1 onion (chopped)
• 1 tsp oil
• Salt and pepper
• 1 vegetable stock cube
• 5 cups chopped cauliflower
• 1-2 cups cashew nuts
• Water

Method:

1. Blend together the cashew nuts and 2 cups of water to create a creamy paste then set aside
2. Fry the onion in oil
3. Once the onion has softened, add in a pinch of salt and the vegetable stock cube
4. Add 6 cups of water to the pan, alongside the chopped cauliflower
5. Boil the soup until the cauliflower is tender
6. Add the blended cashew paste and simmer until the soup thickens

'It's such a delicious soup.'

Ingredients:

• Butternut squash
• Pumpkin
• Potatoes
• Leek
• Onions
• Garlic
• Thyme
• Ginger
• Yellow bell pepper

Method:

1. Slice the butternut squash, pumpkin, potatoes and pepper into small cubes
2. Slice up the onions and leek alongside the garlic, thyme and ginger
3. Add all the ingredients into a big cooking pot
4. Cook the ingredients on a medium heat for around 40 minutes
5. Once the vegetables have softened, remove them from the pot
6. Blend up the vegetables to create a thick soup

Ingredients:

• Tomatoes
• Egg
• Corn starch
• Spring onion
• Salt
• White pepper

Method:

1. Dice the tomatoes
2. Fry the tomatoes
3. Add water to the tomatoes
4. Mix the corn starch and water together in a bowl and add it to the soup when it has started boiling (this will help to thicken the soup)
5. Whisk the egg in a bowl and then add it to the soup, stirring constantly
6. Season the soup with salt, white pepper and spring onion