It is definitely feeling autumnal and that means it’s time for me to get my big pan out for some soups!
This is a tasty soup and a great way for me to celebrate my home grown tomato crop.
Start by adding a little oil, chopped spring onions, chopped garlic and a stock cube to your soup pan. Sauté a little and then add plenty of fresh chopped tomatoes.
The tomatoes I’ve been growing this year are cherry tomatoes so I’ve added about 2 cups full and just chopped them roughly as I will be blending later. Turn the heat down to medium and allow the soup mix to simmer as the tomatoes soften.
Adding tofu to soup is a great way to increase protein (perfect for vegans) and to add flavour and texture. I love the Tofoo brand smoked tofu and think it’s a perfect fit with this dish. As Tofoo does not need pressing you can roughly chop and add to the soup once the tomatoes are starting to break apart.
Once it’s simmered a little more add stock until the vegetables and tofu are well covered and cook on a medium – low heat for about 20 minutes.
The soup will start to smell lovely once the smoky flavour and the tomatoes infuse. Just before serving I use a hand blender to whizz it all up and then serve with gluten free vegan pitta.
This warming and flavourful soup is perfect for Autumn weekends or a midweek pick-me-up.
After a few weeks on heatwave it’s almost nice to return to the normal British summertime and enjoy cooler, breezy summer days. It makes it easier to enjoy heartier food and this soup is a meal I’ve missed during the scorching weather.
Perfect as a one pot meal this soup has loads of taste and texture.
Start by preparing and chopping vegetables. I’m using 3 medium carrots, 3 medium leeks, spring onions and garden peas. Place in the pan and cover with warm stock.
As I’m a coeliac I use a gluten free stock base. Kallo have great gluten free options and the vegetable stock cubes are available in low salt too.
Cook the vegetables for approximately an hour and as the stock reduces add cream. I use Alpro soya cream which gives a great taste.
Season with salt and pepper for a very tasty, veggie packed lunch.
Two of my favourite winter soups are spicy parsnip and carrot and coriander. This soup combines those flavours and is perfect and enjoyable.
This is another easy dish to cook. Add chopped parsnips, carrots and onions to a large pan. To serve 6 I used 4 large parsnips, 4 large carrots and a white onion.
Add chopped garlic, red chilli and coriander. Then cover with stock and bring to the boil. Using gluten free vegan stock cubes like the Kallo brand means this meal is perfect for my coeliac needs and vegan dietary choices.
Once boiling turn down the heat and cook on a low setting for about an hour so the soup simmers slowly.
Once cooked blend and enjoy the heat of the chilli with the aromatic coriander. Soups like this make me happy to be a coeliac vegan.
I love kale and was delighted to discover kalettes whilst shopping. Kalettes are a hybrid of kale and sprouts. They are high in vitamins C and K. In addition like all cruciferous vegetables they have high levels of folic acid and fibre. Perfect for a healthy diet.
Start this recipe with a roasting pan and a warm oven. Add 2 chopped red peppers and a chopped courgette to the roasting dish and spray with cooking oil. I’ve used Fry light sunflower as it reduces the fat content in the dish. Stir through paprika and cayenne pepper and pop into the oven to roast for about 45 minutes.
Whilst the vegetables roast chop white onion, and garlic and prepare stock. I’m a coeliac so I find Kallo reduced salt vegetable stock cubes are an ideal stock cheat as they are gluten free and vegan. At only 6 calories as well they are perfect for a healthy meal.
When the vegetables have roasted combine in a saucepan with the garlic, onion and kalettes. Cover with stock and bring to the boil.
Once the soup mix is boiling turn the heat down and simmer for about 30 mins. It is so hard to wait for this soup to cook because it smells beautiful. Use a hand blender to whizz the soup up and stir. My husband has topped his with a little parmesan but I don’t need it so I’m happy as it it. The paprika, cayenne pepper and garlic are so light it makes for a perfect lunch.
One of the things I miss since diagnosis as a lactose intolerant, coeliac is being able to visit independent cafes and restaurants but it’s hard because chains can be so much more convenient for allergies.
Classics are popular for a reason. Sadly though as a coeliac, or with lactose intolerance, you can’t always tuck into the classics.
That’s why I’ve made this rustic leek and potato soup. And made it vegan, gluten and lactose free.
Start preparing the vegetables; chopping onion, leeks and new potatoes. I actually leave the skin on as I love the taste and texture.
Pop all the vegetables into a large pan and cover with boiling vegetable stock. I use the Kallo low salt vegetable stock cubes so I can be safe from pesky gluten. Bring the entire soup to boil and then turn the heat down and simmer for an hour or so.
When the potato and leeks are very soft and easy to break with a spoon the soup is ready.
For a creamy taste stir through some Alpro soya cream and season with a little salt and pepper.
September is one of my favourite times of the year. I love the change of season and the autumnal spirit. Soup is a perfect Autumn weekend lunch and today I’ve used summery broccoli and vegan cream cheese to make a delicious soup.
I am lucky enough to have a lovely Le Creuset casserole pan and it makes soups really easy as you can just pop all the ingredients in and let it work it’s magic.
For this soup, a vegan twist on broccoli and stilton, I start by chopping new potatoes, broccoli and brown onion. You can chop quite roughly as when it’s cooked it will need blending. Add all the ingredient to the pan and cover with stock. As I’m a coeliac I use Kallo gluten free stock cubes to avoid a reaction.
Cover and cook on a medium heat for approximately 90 minutes stirring as required. Once the vegetables are soft and cooked entirely blend the soup.
I’m serving with a soya, vegan alternative to cream cheese and flavour with salt and pepper.
A thick sweet soup with flavour and depth. Sweet potato and coconut is a perfect combination full of comfort, as well as vitamins.
Sweet potato is a really healthy alternative to potato. Technically sweet potato is not a potato, rather a root vegetable. As such ot is lower in carbohydrate and healthier. Sweet potato is also rich in vitamins A, B and C so it is excellent for an immune boost.
Start by chopping sweet potato. I actually leave the skin on as it gives texture to the soup when blended. To make enough soup for four people I use two large sweet potatoes. Chop white onion and cover in boiling stock – which I make up from Kallo Reduced Salt Vegetable stock cubes. Bring the pan up to heat and cook on high for approximately 20 minutes.
By the 20 minute mark the sweet potatoes will be soft and beginning to break apart. Turn the temperature down to a low heat and add a can of coconut milk, or light coconut milk if prefered and continue to cook for a further 20 minutes.
The next stage is blending. I use a hand blender and it is important to be careful with the sweet potato skin when you blend as it will put up more resistance. I hold the blender directly above the sweet potato skin to blend.
Once the soup is smooth and blended dish up and enjoy. I’m certainly going to.
Carrot and coriander soup is a classic but during the summer months I personally think it can be improved.
Thai flavours really complement the carrot and coriander soup so I make a simple, healthy meal by adding chilli, garlic and coconut.
Start by chopping carrots, coriander, garlic and red chilli. I then add vegetable stock until the veg is just covered and bring to boil. Turn down the heat and simmer for about 30 minutes until the carrots are soft.
A lot of the liquid will reduce as you cook the soup but it’s important not to add too much more, just enough to keep the carrots cooking not burning.
When the carrots are soft add coconut milk. I’m using light coconut milk as it provides the same flavour but a more healthy option.
Blend the soup using a handheld blender. I actually don’t blend to vigorously as a rustic soup makes it feel like a treat.
I’ve been fighting off flu all week so too boost my immune system I’m making a fantastic soup with all the nutrients too keep me going. Tasty as well.
I start by peeling and chopping 8 good sized carrots. I chop roughly because I’m going to blend the soup later and also I’m a bit lazy when I’m poorly. I’m popping these into my slow cooker as I’m going to embrace the easiest way of cooking today.
Carrots are a great ingredient for any illness fighting food. They are high in vitamins including vitamin C.
Add a handful of finely chopped coriander. This will give the soup and aromatic and warm taste that will make the soup delicious as well as a good aid to fighting off any bugs or viruses.
A couple of finely chopped red chillis (I am including the seeds for an extra hit) will help clear sinuses and add a hit of warmth to the soup.
Add a can of light coconut milk and some warm water until the carrots are just covered and then pop the slow cooker on to do the hard work for you.
When the carrots are soft blend the soup and serve warm. Tasty perfect for seeing off seasonal illnesses.