Soup

Supergreen Orzo Soup

Posted by on Sep 16, 2018 in Soup, Vegan Recipes
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Supergreen Orzo Soup
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This incredibly nutritious soup tastes great and is easy to make! This recipe uses a slow cooker, but you could just simmer in a large pan for about 1hr instead if you don't have one. I love the slow cooker because you can just chuck in the ingredients and leave it whilst you do other things! It's very hard to over-cook something in a slow cooker. This yields about 6 generous servings, so prepare to freeze some or reduce the recipe if you don't want so much!
Servings Prep Time
6 people 10-15 minutes
Cook Time
2.5 hours
Servings Prep Time
6 people 10-15 minutes
Cook Time
2.5 hours
Supergreen Orzo Soup
Print Recipe
This incredibly nutritious soup tastes great and is easy to make! This recipe uses a slow cooker, but you could just simmer in a large pan for about 1hr instead if you don't have one. I love the slow cooker because you can just chuck in the ingredients and leave it whilst you do other things! It's very hard to over-cook something in a slow cooker. This yields about 6 generous servings, so prepare to freeze some or reduce the recipe if you don't want so much!
Servings Prep Time
6 people 10-15 minutes
Cook Time
2.5 hours
Servings Prep Time
6 people 10-15 minutes
Cook Time
2.5 hours
Ingredients
Servings: people
Instructions
  1. Turn on the slow cooker to high. Dice the onions and celery and mince the garlic. Fry in a little oil for 10 minutes until the onions are soft and starting to brown.
  2. Add to the slow cooker along with the broccoli, spinach, kale, quinoa, pearl barley and stock. Leave for 2 hours.
  3. Add the orzo and leave for another 20 minutes. Turn off the slow cooker and serve.

Vegan Miso Soup with Tofu and Vegetables

Posted by on Aug 8, 2018 in Soup, Vegan Recipes
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Vegan Miso Soup with Tofu and Vegetables
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I love this Miso Soup recipe because it's rich in umami flavour, packed with protein and very satisfying. This recipe uses tofu, chestnut mushrooms, savoy cabbage, spring onions, red chilli and roasted seaweed which is just a sliced up sushi nori sheet. Feel free to use whatever veggies you like! This particular recipe is for 2 for a main course, but you could easily divide into 4 servings for a starter.
Servings Prep Time
2 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
10 minutes
Vegan Miso Soup with Tofu and Vegetables
Print Recipe
I love this Miso Soup recipe because it's rich in umami flavour, packed with protein and very satisfying. This recipe uses tofu, chestnut mushrooms, savoy cabbage, spring onions, red chilli and roasted seaweed which is just a sliced up sushi nori sheet. Feel free to use whatever veggies you like! This particular recipe is for 2 for a main course, but you could easily divide into 4 servings for a starter.
Servings Prep Time
2 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Heat the vegetable stock in a large pan and slowly add the miso bit by bit until fully dissolved. Avoid adding all the miso at once or it may not dissolve properly.
  2. Add the drained cubes of tofu along with the cabbage, nori, mushrooms, white parts of the spring onion and half of the sliced chilli. Simmer for 5 minutes, do not boil.
  3. Gently separate the udon noodles and add to the pan. Simmer for another 3-4 minutes.
  4. Serve in large soup bowls and top with the rest of the spring onions and chilli.