Posted on September 26, 2017 by Kate Halsall
I’m a big fan of something quick, easy and warm for my evening meal – especially when it starts getting dark at 7pm! One thing that hits this list is soup. It is so easy to make soups in a quick amount of time, with very few ingredients – it’s a no brainer!
Whilst the fresh soups look tempting in the supermarkets, I’m always conscious of the added salt and sugar that are in some of them. So here are some superlicious veggie soup recipes which serve 2 people and will fill you up. The recipes do not take long to make, nor cost an arm and a leg and can be reheated for lunches. Slurp!
Cannellini Bean Soup
- 1 x 400g chopped tomatoes
- 125g savoy cabbage, roughly chopped
- 200g cannellini beans, drained & rinsed
- salt & pepper to taste
Pour the tomatoes into a pan and then fill half the tin with cold water and add that also. Bring to the boil and then reduce heat to a simmer. Add the cabbage leaves to the pan and simmer for 10-15 minutes. Add the beans and warm through for a few more minutes. Check the seasoning and add as required.
Miso Broth with Tofu & Vegetables
- 3-4 spring onions, sliced
- 2-3 pak choi, leaves separated
- 100g firm tofu, cut into cubes
- handful fresh beansprouts
- 2 x sachets of miso soup* or 2 tbls miso paste
- fresh chilli or chill flakes to taste (optional)
- Handful fresh coriander to taste
- Soy sauce to taste
*I use Sanchi Gluten Free instant miso soup
Start with your soup bowls in front of you. Split the vegetables and tofu evenly between the bowls. In a measuring jug, make up the soup with boiling water as per the instructions. Pour the hot soup over the contents of each bowl and leave to stand for 3 minutes. Mix and taste – add any of the additional “to taste” ingredients from above.
‘Any’ Roasted Vegetable Soup!
You can make a really tasty soup simply by throwing veg on a baking tray, drizzling a small amount of oil on and roasting it for 25-30 mins. At the end of the roasting period, you can either leave it chunky or whack it all into (technical term there) a blender with a bit of water or vegetable stock – BOOM SOUP! Whilst it’s roasting you can be getting your stuff together for the following day, having a shower, catch up on tv etc etc. Try it with the following ingredients:
- 1kg mixed mushrooms, 4 garlic cloves & flat leaf parsley
- 1large aubergine, 2 garlic clove, 1 x 400g tin tomatoes (added to roasting tin half way through), tsp toasted cumin seeds
- 1kg tomatoes, 4 garlic cloves and 75g cashew nuts (added half way through roasting)
Recipes taken from the “The New Soup Bible”