Winter Vegetable Soup

Sweet and spicy root vegetable soup with barley and pasta served with a coriander cashew cream and garlic bread.


The storm is over but this cold weather won’t let up and flu season feels like a year at this point so I’ve got the perfect soup recipe to get you through this last bit of winter.

This recipe is great if you’re feeling under the weather because it’s packed with hearty and nutrient-dense vegetables, grains and spices and uses my favourite cooking technique: chop, chuck and leave. Pro tip: it tastes even better if you get someone to make it for you 😉

crunchy

The best thing about making soup is that you can use up all the leftover vegetables you’ve got lying around and can throw in pretty much any mixture of herbs and spices and little will go wrong. This particular combination is packed with flavour and if you’re ill and can’t taste anything then you will still be able to detect the sweetness and the spiciness from the pepper and ginger will help to clear your airways.

I also made a cashew cream to dollop on top with the leftover coriander and parsley to add a bit of richness and to cut into the spicy flavour. And of course, you can’t have soup without bread so I found an easy way to make garlic bread at home.

 

Prep: 15 minutes

Cooking time: 1 hour

Equipment: high speed/immersion blender, a really big pot

Serves: 6-8 (only 3 people live in our house I don’t know why I cook this much)

 


Soup

Ingredients:

AMOUNT INGREDIENT(S)
1 large Baking potato
1 large Sweet potato
1 small Butternut squash
1 large White onion
3-4 medium Carrots
2 handfuls Pasta shells
1 handful Pearl barley
1-2 handfuls Spinach
1 handful Coriander
1 tbsp Garlic purée
1 tbsp Tomato purée
1 tbsp Olive oil
1 tsp Ginger purée
1 tsp Miso paste
1 tsp Turmeric
½ tsp Paprika
½ tsp Black pepper
½ tsp Salt

Recipe:

  1. Peel and chop the vegetables into 1-inch cubes:
    • Potato
    • Sweet potato
    • Carrots
    • Butternut squash

Peel and thinly slice the onion

  1. In a large pot on medium heat, add 1 tablespoon of olive oil and cook the onions until they become translucent.
  1. Place all the vegetables into the pot and add the following (amounts shown above):
    • salt
    • black pepper
    • turmeric
    • paprika
    • garlic purée
    • tomato purée
    • ginger purée
    • miso paste

Stir until all the seasonings and vegetables are well combined.

  1. Fill pot with freshly boiled water until the vegetables are completely covered. Cook on high heat for 15 minutes. Keep an eye on the level of liquid and make sure it doesn’t boil down – add more water if necessary.
  1. Rinse the barley with cold water and add it to the pot along with the pasta shells. Add more freshly boiled water to the pot and cook on a medium – high heat for 35 minutes. Check the amount of liquid every so often to make sure the broth doesn’t boil down and keep adding more water if necessary to keep all vegetables covered.
  1. Add the spinach and coriander and let the soup cook on a medium – high heat for another 10-15 minutes or until the barley is soft and vegetables are fork tender. Take off the heat.

This bit is optional and depends on whether you prefer your soup chunky or smooth.

  1. Add the soup to a high speed blender or use an immersion blender and blitz until smooth. Add more water or cook down to get the consistency you want.

 

soup1

 


Coriander Cashew Cream

A good cashew cream is the foundation to vegan cooking when it comes to replacing dairy. Cashews can be quite expensive but a little goes a long way. It’s usually best to soak cashews overnight the day before you want to use them but if you’re like me and slightly forgetful/ don’t plan ahead/ don’t have time then you can always boil them on a low heat right before you need them. You can find more details about how to prepare cashews in this recipe for Creamy Garlic and Mushroom Sauce

Ingredients:

AMOUNT INGREDIENT(S)
1 handful Cashews
1 handful Coriander
1 handful Parsley
2 tbsp Nutritional yeast
1 tbsp Lemon juice
1 tsp Apple cider vinegar
½ tsp White ground pepper
¼ tsp Salt

Recipe

  1. Add the following to a high speed blender (amounts shown above):
  • Drained soaked cashews
  • Coriander
  • Parsley
  • Lemon juice
  • Apple cider vinegar
  • Nutritional yeast
  • White ground pepper
  • Salt

Fill the blender with enough water to the same height as the cashews (or just under), be patient and blitz until smooth.

2. Pour on everything.

 


Cheat’s Garlic Bread

When someone asks if you make your own bread…

aint nobody got time for that.gif

I found pre-made baguettes in Sainsbury’s which were dairy and egg-free and that can only mean one thing!

 

garlic bread 1

 

Ingredients:

AMOUNT INGREDIENT(S)
1 Baguette
3-4 tbsp Vegan butter
1-2 tsp Garlic purée
1 handful Fresh parsley
½ tsp Dried oregano
¼ tsp Dried thyme

Recipe

  1. Slice the baguette into ½-inch slices but do not cut all the way through.
  2. In a bowl, mix together:
  • Vegan butter
  • Garlic purée
  • Chopped parsley
  • Thyme
  • Oregano
  1. Spread the herb and butter mix generously in-between each of the slices
  2. Wrap the baguette in foil and place in the oven to bake at 180ºc (fan assisted) for 15 minutes.
  3. After this time, remove the foil and bake for a further 5 minutes.
  4. Remove from the oven, allow to cool and serve

 

Check out the recipes for the perfect Sunday Roast Dinner


Creamy Garlic and Mushroom Sauce

Mushroom sauce made using cashew cream with garlic, onion and fresh basil


A good cashew cream is a staple in vegan cooking and is pretty much the foundation for any type of white sauce as a replacement for dairy. This mushroom sauce is stunning with roasted potatoes which is why I put it in this Sunday Roast recipe set but you can modify it any way you want – you can add different herbs and spices, bulk it up with spinach or other vegetables. You can add it to pasta for an Alfredo-style sauce or put it on toast. The possibilities are endless once you perfect the smoothest, creamiest cashew cream – just have fun experimenting.

mushsauce

I’ve also used Nutritional Yeast in this recipe and you’ll see it quite a bit in my cooking. It’s a B12 supplement and a great replacement for cheese in sauces. When you first open the packet, it smells really weird and looks a bit like fish food – but don’t be put off. When you add the flakes to liquid, it dissolves down making the sauce thicker and creamier and gives a subtle cheesy flavour.

 

Prep: 5 minutes

Cooking time: 20-25 minutes

Equipment: High speed blender

Serves: 4-6

 


Ingredients:

AMOUNT

INGREDIENT(S)

~250g

Mushrooms (any type)

1 small

Red onion

1 handful

Fresh basil

1-2 tbsp

Olive oil

1 tbsp

Garlic purée

¼ tsp

Dried basil

½ tsp

Dried oregano

¼ tsp

Dried thyme

¼ tsp

Paprika

½-¾ tsp

Black pepper (coarse or fine)

½-¾ tsp

Salt (coarse or fine)

Cashew cream

AMOUNT

INGREDIENT(S)

~150g

Cashews (plain)

2-3 tbsp

Nutritional yeast

1-2 tbsp

Lemon juice

1 tsp

Apple cider vinegar

½ tsp

White ground pepper

¼-½ tsp

Salt

~300 mls

Water

 


Recipe

 

  1. In a saucepan for boiling, add 150g of cashews and fill with water so that the cashews are just covered. On a medium-low heat, gently simmer for 15-20 minutes.

 

In the meantime:

  1. Clean and thinly slice the mushrooms and red onion. You can use any type of mushrooms for this – I used a mixture of closed cup and porcini.

 

  1. In a saucepan for frying on high heat, add enough olive oil to thinly cover the bottom of the pan and add in the following (amounts listed above):
  • Sliced onions
  • Salt – ¼ tsp fine or ½ tsp coarse
  • Dried oregano
  • Dried thyme
  • Dried basil

Stir to distribute the herbs evenly, cover with a lid and allow to cook on a low heat until the onions become soft

 

  1. Add to the pan:
  • Garlic purée
  • Paprika
  • Sliced mushrooms
  • Black pepper

Stir to make sure the mushrooms are well-coated with the herbs and spices. Cover with the lid and leave on a medium-low heat until the mushrooms are cooked-through. Turn off the heat.

 

Cashew cream

  1. Once the cashews have boiled, add them to a high speed blender with the following:
  • Nutritional yeast
  • Lemon juice
  • Apple cider vinegar
  • White ground pepper
  • Salt (¼ tsp fine or ½ tsp coarse)
  • 300 mls of water – or enough to get the consistency you want

Blitz until you get a smooth cream.

 

  1. Add the cashew cream to the mushrooms and stir on low heat to make sure everything is well combined.

 

  1. Mix in the fresh basil – roughly chopped and then turn off the heat and serve.

 

This mushroom sauce goes with anything! Try it with these:

 

 

 


Giant Yorkshire Puddings

Fluffy and golden giant Yorkshire puddings


After two failed (delicious) attempts, I managed to create pudding perfection: crisp and golden on the outside, soft and fluffy on the inside – completely dairy and egg free. This recipe makes 4 massive puddings….or 12 feeble ones.

To substitute the milk and eggs, I used Alpro soya drink and Organ Egg Replacer. I think any plant based milk would work for this recipe but I went for soya as it’s the closest in thickness and texture to normal milk compared to the usual alternatives. I usually don’t follow the instructions on the back of the packet for the egg replacer as to how much powder is required to make the equivalent of 4 eggs and I would recommend that you don’t either for this recipe. In my experience, it’s better to try and achieve the volume (and texture) of liquid being replaced rather than a specific amount of binder.

Prep: 20 mins

Cooking time: 25 mins

Equipment: Measuring scales in grams, measuring cup in mls, whisk, 4x ramekins

Serves: 4

 


Ingredients:

AMOUNT

INGREDIENT(S)

200 g

All Purpose Flour

4 tbsp

Orgran Egg Replacer

1 tsp

Baking powder

300 mls

Soya Milk

~

Vegetable oil (for baking or frying)

100 mls

Water

¾ tsp

Coarse black pepper

1 tsp

Salt

 


Recipe

 

Prep the ramekins:

  1. Line a baking tray with greaseproof paper and place the ramekins in the tray spaced evenly apart. Line the ramekins with greaseproof paper and fill them with vegetable oil to approximately 1/6-1/5* the depth of the container

 

*This volume of oil really depends on how big the ramekin is but filling to about 1cm in depth should be fine

 

  1. Place the baking tray in the oven at 240ºc (fan-assisted) and let the oil heat up for about 20 minutes whilst you prepare the batter.

 

Batter:

If you want to, you can sieve the dry ingredients but it’s not essential. I didn’t use one for this recipe and it turned out well but if you think the ingredients are particularly clumpy then it would be better to sift it.

 

  1. In a large mixing bowl add the following dry ingredients (amounts listed above):
  • All-purpose flour
  • Baking powder
  • Salt
  • Black pepper (I used coarse – if you use fine, half the amount listed above)

Whisk together until well combined.

 

  1. In a separate bowl, add the following ingredients:
  • 4 tbsp of Orgran Egg Replacer powder
  • 100mls of water

Whisk together vigorously until the texture becomes gloopy. This is to create the approximate volume of 4 medium-sized eggs.

 

  1. Make a “well” in your dry ingredients and slowly add the egg-replacer mixture to the large mixing bowl whilst simultaneously whisking until you get a smooth, homogenous, pancake-like batter. Set to one side.

 

Baking:

  1. After about 20 minutes, carefully remove the tray from the oven and using a ladle or a jug; quickly (and very carefully) pour the batter into each ramekin filling up to about ¾ the depth.

 

  1. Carefully place tray back into the oven and set the temperature to 220ºc and bake the puddings for 22-25 minutes. Keep an eye on the puddings during this time, but for the love of God – do not open the oven door until they are completely finished.

 

  1. After 25 minutes, remove the tray carefully from the oven and using forks or tongs, remove the Yorkshire puddings from the ramekins and place on a kitchen paper towel to soak up the oil. Allow to cool and serve.

 

york1

Need ideas to complete your roast dinner? Try some of these recipes:


Buttery Brussels Sprouts

Melt in your mouth brussels sprouts


I feel like brussels sprouts have a really bad reputation for being gross and it’s totally undeserved. It’s all about how you prepare them and once you try this easy, 5-step recipe for the most non-buttery, buttery brussels sprouts – you’ll never go back!

vegan butter

You can pretty much use any non-dairy butter or spread for this recipe as long as it’s suitable for frying but my ultimate favourite butter substitute is the Sunflower Spread by Pure (Dairy Free) – I put it on everything! They also have different types of spread like Soya and Olive but I think they all taste pretty similar. It is also sometimes possible to use margarine as a butter substitute but you have to double-check the ingredients as many of them annoyingly contain dairy!

Prep: 10 minutes

Cooking time: 25 minutes

Serves: 3-4

 


Ingredients

AMOUNT

INGREDIENT(S)

~200g

Brussels sprouts

2-3 tbsp

Non-dairy butter

1 tsp

Garlic purée

¼-½ tsp

Black pepper (coarse or fine)

½ tsp

Salt

 


Recipe

  1. Peel and clean the brussels sprouts and place them in a saucepan for boiling. Fill the pan with enough water to completely cover the brussels sprouts and boil on medium-high heat for 15-20 minutes or until fork tender. Drain the brussels sprouts thoroughly.
  1. In another saucepan for frying, turn the heat up to high and add in 2-3 tbsp of a non-dairy butter. Use enough of the butter to evenly coat the bottom of the pan and allow it to melt.
  1. Once the butter has fully melted, turn the heat down to medium low and add in the boiled and drained brussels sprouts, garlic purée, salt and black pepper (I think coarse works better for this).
  1. On a medium heat, stir the brussels sprouts around to evenly distribute the garlic and turn them over every few minutes until they start to turn slightly brown.
  1. Turn off the heat and serve.

 

Side-dish sorted! Want to try these other recipes?