Lentil soup
Ingredients
One onion
Five carrots
Two leeks
100g red lentils
Salt, pepper, and a stock cube
Method
Start by chopping the onion, carrots and leeks, then sautéing them gently with oil until they soften.
Add in the red lentils and give them a quick stir before pouring in a generous amount of boiling water (or stock if available).
Then, let it simmer until the lentils are soft and the carrots are tender – it typically takes around an hour.
Season to your liking with salt and pepper, or any other spices you prefer.
The last step involves blending it, garnishing it with fresh parsley, and serving it with buttered bread.
Minestrone soup
Ingredients
One medium onion, choppedTwo stalks of celeryTwo garlic clovesA quarter cup of minced parsleyOne diced courgetteOne tablespoon olive oilThree cups of chicken stockOne can of diced tomatoesOne can of drained and rinsed white beans (cannellini beans)One cup chicken stock (for bean mixture)One teaspoon of dried rosemaryTwo bay leavesOne teaspoon of dried basilSalt and pepper to tasteTwo cups fresh or defrosted frozen spinachOne cup pasta
Method
In a large pot, heat the olive oil over medium heat before adding in the chopped onion, celery, and garlic. Cook for about 15 minutes.
Add three cups of chicken stock and a can of diced tomatoes to the pot.
In a blender, whizz one cup of chicken stock with the drained and rinsed white beans until smooth. Pour the mixture into the soup.
Add dried rosemary, bay leaves, dried basil, minced parsley, and salt and pepper to taste, and stir everything together.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it simmer for about 40 minutes.
After 40 minutes, remove the cover, and add the diced courgette and two cups of fresh or defrosted frozen spinach. Cover and simmer for an additional 10 minutes.
While the soup is simmering, cook the pasta separately following the package instructions.
To serve, place a desired amount of cooked pasta into each bowl, then ladle the soup over the pasta.
Cauliflower soup
Ingredients
One large cauliflowerOne white onionOne medium potatoOne tablespoon of butterFour garlic clovesOne tablespoon of fresh thymeOne litre of vegetable stock250ml of creamChives, choppedOlive oilSalt and pepper
Method
Remove the leaves from the cauliflower. Pick the florets and chop the stalk. Dice the onions and potatoes.
Warm one tablespoon of olive oil in a saucepan over medium-high heat. Add the butter and wait until melted, then add the onions, potatoes and salt. Allow to cook for 10 minutes.
Chop the garlic and thyme leaves and add them to the saucepan. Then add the cauliflower florets, stir, and cook for an additional five minutes.
Prepare the vegetable stock and then add it to the pan, until the vegetables are covered. Bring to a boil, then reduce and simmer until the cauliflower has softened. Add the cream and nutritional yeast and stir well.
Transfer from the pan to a blender and blitz until creamy. Season to taste with salt and pepper, adjusting consistency with a splash more stock if needed.
Ladle the soup into bowls, top with chopped chives and a swirl of cream. Serve immediately with hot buttered toast.
