Veganuary Friendly Soups
3 different Veganuary friendly soups to give yourself a healthy boost on these cold days.
Carrot Immune Boosting Soup - perfect for winter colds and flus
Ingredients: Olive oil, 2 large onions, 4 cloves of garlic crushed, knob of fresh ginger grated, 1 large sweet potato, 4 large carrots, 150g red lentils, 1 tin chopped tomatoes, 1 litre veg stock, 1-2tsp cumin seeds, 1-2tsp turmeric, 1tsp mustard seeds, chilli flakes to taste.
Method: fry the onion and garlic in a couple of tbs of oilve oil, add the chopped and peeled veg and leave to soften a bit with the pan lid on stirring occasionally, stir in spices, add lentils, tomatoes and stock. Bring to a gentle boil and simmer for 20-30 mins. Blend til smooth.
Recipe adapted from a Green Parent Mag Recipe.
Leek, Parsnip and Ginger Soup - another greater boost
Ingredients: 2tbs olive oil, 225g sliced leeks, 25g fresh ginger or try 1tsp ground if you don’t have fresh, 500g parsnips peeled and chopped, 1.2 litres of veg stock.
Method: Heat oil in pan, add leeks and ginger and cook for 2-3 mins until the leeks start to soften. Add parsnips and cook for 7-8 mins until parsnips begin to soften.Add Stock. Bring to boil. Reduce heat and simmer for 20-30 mins or until parsnips are tender. Puree in a blender/food processor or use a handheld. Season as desired. Serve. Delicious.
Lentil and Garlic Soup - warming and wholesome
Ingredients: 225g red lentils, 2 onions (chopped), 2 large garlic cloves (chopped),1 carrot (chopped), 30ml Olive Oil, 2 Bay Leaves, pinch of dried oregano,1.5 litres of vegetable stock
Method: Bring to boil red lentils, onions, garlic, carrot, bay leaves in the vegetable stock. Turn heat down and simmer for 1.5 hours stirring occasionally to make sure the lentils don’t stick to the pan. Remove bay leaves, season and serve.