Soup Recipes Archives | Plant Based Health Professionals UK https://plantbasedhealthprofessionals.com/category/recipes/soup-recipes Promoting and educating people about plant-based nutrition Thu, 19 Jan 2023 16:07:57 +0000 en-GB hourly 1 https://plantbasedhealthprofessionals.com/wp-content/uploads/pbhp-150x150.png Soup Recipes Archives | Plant Based Health Professionals UK https://plantbasedhealthprofessionals.com/category/recipes/soup-recipes 32 32 Cream of Celery Soup https://plantbasedhealthprofessionals.com/cream-of-celery-soup Thu, 19 Jan 2023 16:06:54 +0000 https://plantbasedhealthprofessionals.com/?p=38990 The post Cream of Celery Soup appeared first on Plant Based Health Professionals UK.

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Cream of Celery Soup

by Cathy Mcintrye

Serves

2-4

Good for:

Lunch,
Dinner

Ingredients

  • One litre of vegetable stock
  • One head of celery – roughly chopped (keep the leaves aside and chop these finely to sprinkle on top of soup)
  • One yellow onion – chopped (red onion is fine)
  • One third of a cup of raw cashew pieces
  • Four cloves of garlic – crushed using the back of a knife
  • Half of a teaspoon of dried thyme

Step by Step Instructions

Step 1

Add the onion and garlic to a soup pan and Sauté in a small amount of vegetable stock until the onion is soft and slightly brown – approximately 5 minutes.

Step 2

Next add the celery, remainder of the stock and thyme. Bring this to a simmer and cook for 15 minutes until the celery is soft.

Step 3

Remove from the heat and allow to cool slightly – around 15 minutes.

Step 4

At this stage the soup’s ready to blend. I find it works best to do this in batches to avoid the contents of the blender overflowing. Have a second pan or a large bowl available and ladle the soup into the blender before blending at high speed for a few minutes until completely smooth. During the blending add the cashew pieces – they can be added to each batch or one batch, it doesn’t matter since it’ll all blend together.

Step 5

Add pepper to taste and if required a small amount of hot water can be added if the soup is too thick.

Notes

Due to the fibrous content of Celery this soup works best in a high powered blender (Vitamix or Blendtec), if this isn’t available the recipe works equally well using Broccoli. A stick blender will work for Broccoli.

If you don’t want to use nuts you can substitute using a cup of cooked white beans – the end result will have a slightly different texture but it’s still a creamed soup.

Freezes well.

Variations

Add a couple of tablespoons of Engevita yeast flakes to the blended soup for a cheesy flavour – particularly nice with Broccoli. Alternatively sprinkle yeast flakes or chilli flakes on top of the soup.

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]]> Festive Warming Soup https://plantbasedhealthprofessionals.com/festive-warming-soup Mon, 06 Dec 2021 09:26:55 +0000 https://plantbasedhealthprofessionals.com/?p=28990 The post Festive Warming Soup appeared first on Plant Based Health Professionals UK.

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Festive Warming Soup

From: Karine Stephan, Registered Nutritional Therapist
happylivingnutrition.co.uk
IG: @happylivingnutrition

Serves

4

Good for:

Small starter

Time:

1 hour

Ingredients

  • 200g peeled sweet potatoes
  • 200g peeled carrots
  • 2 medium onions
  • 3 garlic cloves
  • 6g of peeled fresh ginger (no need to slice)
  • 250ml coconut milk (or use an alternative milk for a lighter version, it won’t be as creamy)
  • 600ml water
  • A pinch of salt
  • Garnish (optional): a bit of single soya cream, pumpkin seeds and/or herbs.

Step by Step Instructions

Step 1

Slice the sweet potatoes, the carrots, the onions and garlic cloves and put them in a large saucepan.

Step 2

Add the ginger, coconut milk, water and a pinch of salt.

Step 3

Cover partially with a pan lid and simmer for 40 minutes.

Step 4

Blend the soup

Step 5

Add garnish

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]]> Festive soup https://plantbasedhealthprofessionals.com/festive-soup Tue, 01 Dec 2020 10:02:19 +0000 https://plantbasedhealthprofessionals.com/?p=23652 The post Festive soup appeared first on Plant Based Health Professionals UK.

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Chickpea spinach curry recipe

Festive soup

by Karine Stephan, Registered Nutritional Therapist
happylivingnutrition.co.uk
IG: @happylivingnutrition

Serves

4

Good for:

Lunch,
Dinner

Ingredients

  • 1 litre vegetable broth
  • 2 chopped onions
  • 2 minced garlic gloves
  • 1 tablespoon curry powder (mild or medium)
  • 2 teaspoons grated fresh ginger
  • 2 medium leeks, chopped
  • 2 medium potatoes, chopped
  • 180g vacuum-packed chestnuts (e.g. Merchant Gourmet)
  • 300g silken tofu (e.g. Clearspring)
  • Salt & pepper (optional)
  • Serve with (optional) chopped chestnuts, mixed herbs

Step by Step Instructions

Step 1

Heat 250ml of the vegetable broth in a large pan.

Step 2

Add the onions and cook for 5 minutes.

Step 3

Stir in the garlic, curry powder and ginger, and cook for 2 minutes.

Step 4

Add the remaining broth, leeks, potatoes and chestnuts and bring to a boil.

Step 5

Cover and simmer for 20 minutes.

Step 6

Blend the soup, then add the silken tofu, and blend again until smooth and creamy.

Step 7

Add garnish.

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Festive Warming SoupFrom: Karine Stephan, Registered Nutritional Therapisthappylivingnutrition.co.ukIG: @happylivingnutritionServes 4Good for: Small starterTime: 1 hourIngredients 200g peeled sweet potatoes 200g peeled carrots 2 medium onions 3 garlic cloves 6g of...

Festive soup

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Festive soupby Karine Stephan, Registered Nutritional Therapist happylivingnutrition.co.uk IG: @happylivingnutritionServes 4Good for: Lunch, DinnerIngredients 1 litre vegetable broth 2 chopped onions 2 minced garlic gloves 1 tablespoon curry powder (mild or medium) 2...

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The post Festive soup appeared first on Plant Based Health Professionals UK.

]]> Green Pea Minestrone Soup https://plantbasedhealthprofessionals.com/green-pea-minestrone-soup Thu, 12 Nov 2020 20:31:00 +0000 https://plantbasedhealthprofessionals.com/?p=23373 The post Green Pea Minestrone Soup appeared first on Plant Based Health Professionals UK.

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Minestrone Soup recipe

Green Pea Minestrone Soup

Serves

6

Good for:

Light meal

Time:

about 25 mins

Ingredients

  • 3 litres water (or 3 litres homemade vegetable stock if not using stock cubes)
  • 2 low salt vegan stock cube (optional)
  • 1 tbsp dried basil
  • 1 large onion finely chopped
  • 3-4 crushed garlic cloves crushed and chopped fine
  • 2 green chillies slit lengthways
  • 1 can of chopped tomatoes (double the fresh if want to avoid cans)
  • 4 fresh large tomatoes, diced
  • 2 potatoes, diced into small cubes
  • 2 carrots, diced
  • 1 large handful of green beans, diced
  • 1 head of broccoli into florets, diced including stalks
  • 1 cup of frozen or fresh peas
  • 1 can of butter beans or cannellini or haricot beans
  • 1 courgette, diced
  • 1 cup of wholewheat pasta (or gluten free brown rice pasta if gluten-free)
  • 1/2 teaspoon fresh black pepper
  • Salt (optional)
  • Red Chilli flakes (optional)
  • Handful of fresh basil leaves, chopped

Step by Step Instructions

Step 1

In a large pan, add 3 litres of boiling water, add the stock cubes, dried basil, onion, garlic, chillies, both canned and fresh tomatoes and bring to boil. Keep chopping vegetables and adding as you go along.

Step 2

Add potatoes and carrots next as they take longer to cook. Keep pan covered and on medium heat.

Step 3

After approximately 10 minutes, add the beans and broccoli. After another ten minutes add the peas, can of butter beans, courgette and the pasta last. Add some more hot water if you feel the need.

Step 4

Bring to the boil and then cover and simmer for 10 or 12 min until pasta is al dente. Check potatoes are cooked.

Step 5

Season to taste with salt and pepper. Add basil as a garnish and sprinkle on red chilli flakes if you like the heat.

Step 6

Serve hot with seeded rye bread or gluten-free bread. Leftovers make great next day lunches.

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]]> Carrot and Coriander Soup https://plantbasedhealthprofessionals.com/carrot-and-coriander-soup Thu, 12 Nov 2020 20:13:44 +0000 https://plantbasedhealthprofessionals.com/?p=23366 The post Carrot and Coriander Soup appeared first on Plant Based Health Professionals UK.

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Carrot and Coriander Soup recipe

Carrot and Coriander Soup

From Rohini Bajekal, Nutritionist https://rohinibajekal.com

Instagram: @rohinibajekal

Serves

4

Good for:

Light meal

Time:

about 30mins

Ingredients

  • 1 tbsp extra virgin olive oil (optional)
  • 3 garlic cloves, finely diced
  • 1 onion, diced
  • 1 tsp ground cumin powder
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • 1 medium white potato, chopped small
  • 450g carrots, peeled and chopped
  • 5 cups vegetable stock
  • Salt (optional)
  • Bunch of fresh coriander leaves

Step by Step Instructions

Step 1

Heat the oil (or water) in a large pan. Add onion and garlic and sauté for 5 mins until softened.

Step 2

Add the ground cumin, ground coriander, pepper, and potato and cook for a minute.

Step 3

Add carrots and stock to the pan, bring to the boil, then reduce to simmer.

Step 4

Cover and cook for around 20 to 25 minutes until the carrots are tender.

Step 5

Let cool slightly and blend using an immersion blender or blend in a few batches with a blender or food processor adding almost all of the fresh coriander when you do so.

Step 6

Season to taste and garnish with some sprigs of coriander.

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]]> Sweet Potato, Coconut & Lime Soup https://plantbasedhealthprofessionals.com/sweet-potato-coconut-lime-soup Thu, 12 Nov 2020 19:52:18 +0000 https://plantbasedhealthprofessionals.com/?p=23355 The post Sweet Potato, Coconut & Lime Soup appeared first on Plant Based Health Professionals UK.

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Sweet Potato, Coconut & Lime Soup recipe

Sweet Potato, Coconut and Lime Soup

From Biljana Hutchinson, Plant Based Nutritional Coach at The Plant Camp https://theplantcamp.com

Instagram: @theplantcamp

Serves

4

Good for:

Light meal

Time:

30-35 mins

Ingredients

  • 2 medium carrots
  • 1/4 medium celeriac
  • 2 medium onions, white
  • 2 large or 3 medium sweet potatoes
  • 1 tin coconut milk
  • 750ml vegetable stock (3 cups)
  • 1 lime, zested and juiced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp turmeric

Step by Step Instructions

Step 1

Preheat oven to 180℃. Line a baking tray with baking paper. Peel and cut the sweet potato in bite-size pieces and place it in the oven for 25 minutes. Baking will make the sweet potato soft and even sweeter but also give nice caramelised flavour to it.

Step 2

Grate carrots and celeriac and finely dice (or grate) onions. This will help them cook faster.

Step 3

Place a big pot on a high heat with 50ml of water (or 1tbsp of olive oil). Add carrots, celeriac and onion with a good pinch of salt, reduce the heat to medium-low, put the lid on and let the veg sweat for about 5-10 minutes or until soft. Stir occasionally.

Step 4

Add coconut milk, veg stock and add baked potatoes.

Step 5

Add salt, pepper, lime zest and lime juice, bring it to boil and let it simmer for a few minutes until all the veg is fully cooked and flavours are nicely blended.

Step 6

Blend till smooth. Taste and adjust the seasoning if necessary.

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]]> Easy lentil, chickpea and tomato soup https://plantbasedhealthprofessionals.com/easy-lentil-chickpea-and-tomato-soup Mon, 11 May 2020 11:46:37 +0000 https://plantbasedhealthprofessionals.com/?p=4530 The post Easy lentil, chickpea and tomato soup appeared first on Plant Based Health Professionals UK.

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Chickpea spinach curry recipe

Easy lentil, chickpea and tomato soup

From registered family nutritionist Karine Stephan www.happylivingnutrition.co.uk.

Plant-based recipes on Instagram @happylivingnutrition

Serves

4

Good for:

Lunch,
dinner

Time:

around 35
minutes

Ingredients

  • 2 tsp cumin seeds
  • A bit of water (to water fry)
  • 3 onions, chopped
  • 3 cloves of garlic, crushed, or use garlic granules
  • 140g red split lentils
  • 850ml vegetable stock or water (I use Marigold’s vegan bouillon powder with less salt)
  • Passata bottle (680g)
  • A can of chickpeas, drained and rinsed
  • (optional) kale or another leafy green
  • A bunch of roughly chopped coriander
  • (optional) to serve with: crushed garlic, nut cheese, coriander leaves, Marigold Engevita yeast flakes B12.

Step by Step Instructions

Step 1

If possible, soak the lentils for 2 to 4 hours (to help further reduce the antinutrient content).

Step 2

Dry-fry the cumin seeds in a large saucepan for 1 min.

Step 3

Water fry the crushed garlic and chopped onions, and cook for 5 minutes.

Step 4

Stir in 140g red split lentils, 850ml vegetable stock and the tomatoes, then bring to the boil.

Step 5

Simmer for 20 mins until the lentils have softened.

Step 6

Blend the ingredients until it is becomes a purée (I use a hand blender)

Step 8

Add the drained and rinsed chickpeas, the green leafy veggies and heat gently for 5 minutes.

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]]> Easy carrot and apple soup https://plantbasedhealthprofessionals.com/easy-carrot-and-apple-soup Mon, 11 May 2020 11:35:46 +0000 https://plantbasedhealthprofessionals.com/?p=4523 The post Easy carrot and apple soup appeared first on Plant Based Health Professionals UK.

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Chickpea spinach curry recipe

Easy carrot and apple soup

From registered family nutritionist Karine Stephan www.happylivingnutrition.co.uk.

Plant-based recipes on Instagram @happylivingnutrition

Serves

4

Good for:

Light meal

Time:

10 mins 

Ingredients

  • 3 sliced carrots
  • 2 apples
  • 1 orange or red pepper
  • 2 handfuls of cashews
  • a bit of turmeric root (or dried turmeric powder)
  • a bit of ground ginger
  • a bit of fresh coriander
  • 1.5 teaspoons of bouillon powder
  • 800 ml boiled water
  • (optional) green nori sprinkle

Step by Step Instructions

Step 1

Blend everything until smooth.

Notes

Leftover soup will last 3-4 days in the fridge.

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The post Easy carrot and apple soup appeared first on Plant Based Health Professionals UK.

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