Curried lentil (Dhal) Soup

curried lentil dhal soup, dairy-free

Lentil soup reminds me of being off school as a child and eating a steaming bowlful, balanced on a tray whilst watching trashy daytime TV – pure cosy comfort!

I’d also call this recipe a ‘nifty thrifty’ recipe – packed full of spicy flavour and goodness but costing pennies to make. You can’t argue with that.

Ideal served with my tasty cumin and mango chutney crackers (recipe very soon) or a naan, roti, chapati or whatever your bread of choice.  Enjoy.

Curried Lentil Dhal Soup

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

vegan curried lentil soup

Serves 4

1 onion, finely chopped

1 carrot, finely chopped

1 clove garlic, finely chopped

2 tsp curry powder of choice

140g red lentils, washed and picked through

1 small potato, peeled and roughly chopped

1l vegetable stock

  1. Sauté the onion in oil until translucent, add the carrot and continue to cook until starting to colour
  2. Add the garlic and stir until you can smell the fragrance. Stir in the curry powder and briefly fry to cook out any rawness
  3. Add the lentils and potato. Pour over the stock and simmer for 15 minutes until the lentils and potatoes are cooked through
  4. Liquidise as desired, I prefer to leave a little texture. Serve piping hot.

vegetarian lentil soup

Punchy parsnip soup

punchy parsnip soup, dairy-free

It’s all about the roots! Winters equals root vegetables, and as Chritmas approaches the parsnips are filling the supermarket shelves, begging to be used. This soup is super punchy, using curry powder, plus dried chillies ( if you like heat, if not simply leave them out) plus a somewhat surprising but essential dollop of mango chutney to balance the spice and sweet of the curried snips. It might seem unnecessary to roast the parsnips first but it does all a depth of flavour and fuller dimension to the soup. You may think the gloriously crispy roasted parsnips would prevent a silky smooth soup, but once they’ve been immersed in the stock and simmered for a while, they soften nicely and the resulting whizzed up soup will be a smooth, creamy and silky as imaginable.

Perfect garnished with some root veggie crisps.

Punchy Parsnip Soup

(dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)

vegan spicy parsnip soup
500g parsnip, topped and tailed and peeled

2 tbsps olive oil

1 onion, roughly chopped

2 tsp curry powder

2 dried chillies ( optional)

1 medium potato, peeled and chopped

700ml vegetable stock

2 tbsps mango chutney

Salt and pepper

  1. Toss the parsnips in 1 tbsp of oil, season and roast for 30 minutes until cooked through
  2. Fry the onion in the oil until golden. Stir in the curry powder and chilli ( if using) and continue to cook for 1 minute. Add the roasted parsnips, potato and atock and simmer until the potato is cooked through.
  3. Whizz up in a liquidizer and add the mango chutney whilst e machine is still running.
  4. Taste and adjust the seasoning or add more chutney if desired.
  5. Serve

 

Mexican Pinto Bean Soup

IMG_5697

Sometimes some purse friendly, super cheap food is what you need – this is the perfect recipe for that week before payday when you’re trying to use up the contents of the cupboard rather than yet another pricy trip to the supermarket. A great comfort soup, as hot as you want it to be, perfect for these colder than expected early spring days. The blitzed beans give a smooth silky texture to the soup, but like many Mexican dishes, it’s all about the garnishing touches. Crunchy tortilla chips are great for texture, and I wouldn’t do this kind of soup without some lime, hot chilli sauce and coriander. The beauty of this is you can tailor each bowl to just how each person likes it.

Mexican Pinto Bean Soup (dairy-free, egg-free, nut-free, soya-free, gluten-free, vegetarian and vegan)

serves 4

IMG_5695

serves 4

  • 2 onions, peeled and chopped
  • 2 sticks of celery, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 cloves of garlic, minced
  • Sprig of rosemary
  • 2 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Chilli flakes, to taste, I added a pinch so everyone could enjoy
  • 1 tin tomatoes
  • 2 cups soaked pinto beans
  • 500ml stock

– Sweat the onions, carrots, celery, rosemary and garlic until softened but not browned

– Stir in the cumin, chilli flakes and smoked paprika and cook out for a couple of minutes

-Pour in the tinned tomatoes, beans and stock

– Simmer for 15-20 minutes until totally cooked through.

– Blitz to a silky smooth soup, then taste and season as desired.

– Serve topped with tortilla chips, fresh coriander, a squeeze of lime and a good dash of hot sauce.

IMG_5698

 

 

Roasted Sweetcorn Chowder

IMG_5380

Soup is perfect January fare – after all the Christmas indulgence, we turn to healthy food which suits the fresh start of the New Year and soup feels like protection from the cold, dark days. This chowder is even better because the sunshine yellow of the corn, spiked with jewel like red and green adds a bit of colour and light to these dreary days.

This is a slightly unusual chowder in that the soup is blitzed to a smooth velvety liquid and then pan roasted sweetcorn, pepper and if you like, chilli, is stirred in at the end. This was primarily because my children still don’t like ‘bitty’ soups much but it turned out to be a great plan, the best of both worlds in one bowl!

Roasted Sweetcorn Chowder (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

IMG_5377

serves 4

  • 1tbsp oil
  • 1 onion, roughly chopped
  • 1 clove garlic, minced
  • 1 tbsp fresh thyme leaves
  • 3 cobs of corn, kernels shaved off (you will need 4 in total for the recipe)
  • 1 medium potato, peeled and roughly chopped
  • 1/2 glass white wine
  • 500ml vegetable stock
  • 100ml oat milk, or dairy-free milk of choice
  • Salt and pepper

To top:

  • 1/2 red pepper, finely diced
  • 1 cob of corn, shaved off
  • 1 red chilli, finely chopped (optional)”
  • Handful of parsley

– Sweat the onion in the oil until soft but not browned. Add the garlic and cook until fragrant.
– Stir in the fresh corn and thyme and continue to sizzle until it starts to look a little toasty and golden
– Add the potato
– Splash in the wine and scrape any residue off the bottom of the pan, reduce to almost nothing
– Pour in the stock and oat milk and simmer for about 15-20 minutes until the potato is well cooked.
– Blitz to a smooth soup
– Meanwhile, gently fry the pepper, extra corn and chilli (if using) in a splash of oil until sweet and slightly caramelised.
– Stir some through the soup, then use the rest as a topping with some parsley

IMG_5372

Curried parsnip soup

IMG_5090

It’s time to get the roots out! The first frost has been and gone and it’s time to indulge in some serious warming food. In my opinion, you can’t get much more wintery than parsnips – well maybe Brussels, but they are more controversial (for the record – I like them when they’re done right).

The toasty, spicy curry flavour works so wonderfully with sweet, rooty parsnips and you end up with the smoothest, silkiest soup ever, no cream needed to achieve this. What could make a better wintery lunch or light supper with some fresh warm bread? Any one dimensional dish is made better with additions of garnish / texture, and I’ve used some vegetable crisps here for a bit of crunch.

Curried Parsnip Soup (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

IMG_5087

Serves 3-4

  • 1 onion, roughly chopped
  • 1 clove of garlic, minced
  • 1 tbsp oil
  • 5-6 medium sized parsnips, peeled and roughly chopped
  • 1/2 an apple, peeled and chopped
  • 2 tsp curry powder of choice
  • 750ml vegetable stock
  • Squeeze of lemon juice
  • Salt and pepper
  • handful of vegetable crisps

– Sweat the onion in the oil until just starting to get a hint of colour
– Add the garlic and cook until fragrant
– Add the curry powder and ‘cook out’ for a few minutes to remove any raw spice flavour
– Add the parsnips and apple and stir well to coat evenly with the spices
– Pour in the stock
– Simmer for about 15 minutes, until the parsnips are soft and well cooked
– Blitz with a hand blender or in a liquidizer for an even smoother soup
– Add the lemon juice and seasoning, taste and add more if required.
– Serve topped with vegetable crisps

IMG_5089

 

Courgette (zucchini) soup

 

img_4340 courgette soup

If you grow vegetables or know anyone who does, then you might well be facing a glut of certain varieties right now (well in the Northern hemisphere anyway). Everyone I know who grows veg always seem to grow courgettes and runner beans in abundance. I have to say I’m a bit stumped over ways to make runner beans tempting and delicious, rather than tasteless, woody and stringy! But courgettes are another matter – cooked badly they’re the stuff of nightmares (watery, tasteless), but treated with the respect they deserve they can be wondrous.

This soup is perfect for a big harvest of courgettes, particularly less than perfect specimens, as it is really a recipe comprised of just courgettes and flavouring. You may think that there is no way you could enjoy a dish solely made from courgettes, but I promise you, as long as you treat them right you’ll end up with a wonderfully flavourful, silky smooth and unctuous soup. So next time you see that glut of courgettes, don’t sigh, think ‘mmmm, courgette soup for lunch’ instead!

Courgette (Zucchini) Soup (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

IMG_4339

Serves 4

  • 3 tbsp olive oil (or 1 tbsp per courgette used)
  • 3 courgettes, cut into fairly chunky slices
  • 1 clove garlic, finely chopped
  • 3 sprigs of basil
  • 600ml vegetable stock
  • Seasoning

– Sauté the courgette slices in the oil until nicely browned
– Add the garlic and basil and continue to cook until fragrant but the garlic hasn’t browned too much
– Pour in the stock and simmer for 10 minutes
– Blitz then taste.
– Season to taste
– Serve garnished with a drizzle of extra virgin olive oil and basil leaves.

IMG_4341