Table of Contents
- Soup Recipes
- 1. Best Lentil soup ever
- 2. Belinda’s Pea Soup
- 3. Fennel and Cauliflower soup – serves 4
- 4. Easy Tomato soup
- 5. Cream of carrot or cauliflower soup
- 6. Sweet Potato soup
- 7. Fennel & sun-dried tomato soup
- 8. James’ Potato soup
- 9. Curried Butternut soup
- 10. Tomato & Rosemary Soup
- 11. Roasted Red Pepper and Fennel soup
- 12. Tomato & Potato soup
- 13. Tomato and chickpea soup
- 14. Raw Pea & Asparagus soup
- 15. Sun dried tomato pesto & butter bean Soup
- 16. Moroccan Split pea soup
- 17. Potato Leek & Cauliflower Mushroom soup
- 18. Quick Tomato sauce/soup
1.Country Cottage Pie
Dry stir fry the leeks until cooked, add the rest of the ingredients & cook gently – about 30 minutes. Place in oven proof dish.
Optional 1tbsp. finely ground cashew nuts blended with ¼ -cup filtered water and 1 tsp Mary-Ann’s Garlic & Herb salt and ½ tsp. mustard powder (or readymade) to make cashew cream. Mash by hand until soft & creamy.
Place on top of filling with a force bag or fork. Sprinkle with paprika and bake at 180ºC for 30 minutes.
2. Moroccan Cabbage Salad
This salad is very high in fibre, including from legumes, which are known to give a quicker feeling of fullness and make you feel satisfied sooner.
Blend all ingredients adding the olive oil slowly through the lid. Can be stored in the fridge for 3-7 days or freezer until needed.
1. Best Lentil soup ever
Optional: add Chili pesto
Feeds 6-8 adults
2. Belinda’s Pea Soup
Cook all the above ingredients for 1 – 2 hours, and serve. (Do not blend – the peas go mushy on their own and the vegetables add texture).
3. Fennel and Cauliflower soup – serves 4
Add oil to a large pot over medium heat. Add the leeks and sauté for five minutes, until translucent. Add the fennel and cauliflower sauté until soft. Add vegetable stock and garbanzo beans or chickpeas. Bring to a boil, then simmer for 10-15 minutes.
Blend the soup. If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. Blend small batches while holding the lid down with a pot holder or towel in hand. Serve garnished with fennel leaves.
4. Easy Tomato soup
Dry stir fry the spring onions, tomato and potato until the tomatoes are soft.
Add all other ingredients and simmer for about 1 hour.
Blend until smooth. Optional: serve with cashew cream and garnish with fresh basil.
5. Cream of carrot or cauliflower soup
Dry stir-fry the onions or leeks. Add the vegetables, water, and stock. Herbs and salt. Bring to the boil & simmer for about 30 minutes or until veg is soft. Blend until smooth, add olive oil, cashew mayonnaise and adjust seasoning. Serve garnished with parsley and mustard swirled.
6. Sweet Potato soup
Cover & simmer for 30-40 minutes. Process until smooth, add coriander & serve.
7. Fennel & sun-dried tomato soup
Add after; 2 tbsp. extra virgin olive oil & ½ cup cashew mayonnaise
Dry stir-fry the leeks & fennel. Add rest of ingredients & simmer gently for 30 minutes. Remove and serve as is or puree. Stir in oil and cashew cream& serve.
8. James’ Potato soup
Simmer gently until cooked.
Blend until smooth.
9. Curried Butternut soup
Bring to the boil and simmer gently for at least 1 hour. Blend until smooth& serve with toasted rye bread, brown rice cakes or flax crackers
10. Tomato & Rosemary Soup
Place all ingredients in pot and simmer for 5 minutes and blend until smooth.
Add 1 cup cashew or soya milk, and thicken if you need with 1-3 tsp potato flour blended to a paste and added to the mixture.
11. Roasted Red Pepper and Fennel soup
Dry stir-fry the rest of the vegetables, until soft. Place in blender with 4 cups of water. Adjust seasoning & simmer gently until the vegetables are soft. (About 30 minutes) Place soup in your blender and blend until smooth. Serve either warm, at room temperature or chilled.
12. Tomato & Potato soup
Dry stir fry the ingredients in a large pot, adding 2-3 litres of water – bring to boil, simmer gently with lid on and when well cooked, blend until smooth, serve with potato croutons
Made by dicing cooked potatoes and grilling them in coconut oil – season with Mary-Ann’s Seasoning salt
13. Tomato and chickpea soup
Dry stir fry the onions and celery, add chickpeas and tomatoes and bring to the boil, season and add basil leaves, serve, garnished with fresh basil leaves.
You can also puree this if you prefer
14. Raw Pea & Asparagus soup
15. Sun dried tomato pesto & butter bean Soup
Put stock and water in a pot with butter beans and bring to the boil, reduce heat; stir in tomato puree . Cook until half the butter beans disintegrate. Stir in pesto and serve
Season to taste before serving.
16. Moroccan Split pea soup
Place all the ingredients in a pot and bring to the boil simmering gently, under the peas are soft.
17. Potato Leek & Cauliflower Mushroom soup
Fry the leeks in the oil, add the potatoes and cook until almost soft, then add cauliflower
Add 1-2 litres filtered water, simmer until just done and then blend half – all of the mixture until smooth
Dry stir fry mushrooms with a little M-A Seasoning salt and serve on top of soup like croutons.
Delicious with flax crackers
18. Quick Tomato sauce/soup
Bring to the boil and simmer gently for at least 40 minutes until the tomatoes darken. Remove and add olive oil to taste – serve
Use as a sauce on pasta, or thin by adding water and serve as a soup