Chunky vegan soup recipes are my favourite, this time I’ve used leeks, carrots and pearl barley to make a cheap but delicious soup. You only need a few key ingredients for this recipe.
Pearl Barley- I love this grain as it’s really filling, hearty and easy to cook. If you know you’re cooking this in the evening, you can soak the pearl barley for a few hours before to cut down the cooking time.
Leeks- I’ve kept them nice and chunky for this recipe so when cooking they still have a delicious crisp bite to them. Don’t forget to use those leafy green ends, this part of the vegetable gets thrown away when it retains so much flavour and texture!
Carrots- A great base to vegetable soup is the humble carrot, either finely dice or leave chunky for this recipe.
Garlic- I love adding garlic to vegan soups as it gives a beautiful base flavour. Add how ever many you’re comfortable with but for this one I’ve opted for three cloves.
Pearl Barley and Leek Soup
A simple soup recipe making use of the hearty pearl barley grain to make a chunky vegetable soup. Another recipe with British Leeks to show the versatility of this vegetable.
Top with fresh parsley and a drizzle of extra virgin olive oil
Instructions
Start by chopping the carrot, leek and onion, sweat off in a large pot with the vegan butter for around 3 minutes before adding the minced garlic
Rinse the pearl barley then add to the pot, add the veg stock and dried herbs and leave to simmer for around 35 minutes (or until the pearl barley is cooked)
Season generously with salt and pepper and serve with the fresh parsley and extra virgin olive oil
Vegan orzo and leek soup topped with fresh dill. A light and delicious soup recipe to enjoy in the winter or summer. I’ve used orzo but you can can swap this for pulses or grains such as bulgarwheat or couscous. This is ready in less than half an hour so brilliant for an easy dinner recipe.
Vegan orzo and leek soup topped with fresh dill. A light and delicious soup recipe to enjoy in the winter or summer. I've used orzo but you can can swap this for pulses or grains.
Start by finely chopping the garlic and onion, dice the carrot and leek and add to a large pot with a drizzle of olive oil, salt and pepper and sweat down for around 6 minutes
Boil the kettle and add the water to a bowl with the stock cube and whisk until dissolved
Add the orzo to the pot along with the stock, dried thyme and leave to bubble away for around 12 minutes
Add a little more seasoning of salt and pepper, the squeeze of lemon and fresh dill and taste test
Once cooked serve up with a drizzle of extra virgin olive oil on each bowl with a sprig of fresh dill
This comforting mushroom soup recipe is vegan friendly and really easy to make. Using garlic, oregano, thyme and smoked paprika it picks up flavours from the Mediterranean but with a smokey kick. Perfect for autumn nights, lets take a look at the recipe below.
Recipe Breakdown
Wild Mushrooms – Choosing wild mushrooms for this dish will give a slight variation in flavour and texture just from the mushrooms alone. I used a mix of oyster, chestnut and shiitake within this soup.
Herbs- Using mediterranean herbs such as oregano, basil, and thyme with a little touch of smoked paprika adds a really beautiful depth of flavour. When you’re frying the mushrooms, onion and garlic in the herbs and oil it smells INCREDIBLE.
Cream- Traditionally with this soup you need a heavy cream which is basically a cream that has a higher fat content. There are loads of ‘creams’ within the plant based market at the moment so whether you use a soy based cream, or an oat based cream it will work. I used Oatly single cream in this. When I add the butter to the recipe is helps thicken this as though it were a ‘heavy’ cream.
Cornflour- This is a brilliant ingredient. Naturally gluten free and brilliant at thickening soups and stocks. I added around 1tbsp to thicken this up however you can add as little or as much as you like (within reason, I wouldn’t add more than 2tbsp)
Vegetable Stock- I use boiling water mixed with a good quality vegetable stock cube. If you’re doubling up the recipe, don’t forget to double up the stock cubes too!
Cooking Tips
Fry off the vegetables first
Frying off the onion, garlic, herbs and mushrooms first allows the mushrooms to caramelise in the butter. If you fry in a good quality non stick pan for around 6-7 minutes it gives the mushrooms and peppers enough time to start to get a beautiful glaze before adding the stock and cream.
Add the stock before the cream
When you add the stock you want to get the temperature to a low simmer first which will give the water enough time to start to mix all of those beautiful flavours from the vegetables. Turn the temperature right down so it’s not simmering or bubbling then add the cream. You don’t want the temperature too hot as the cream can separate / spoil.
Add crusty fresh or toasted bread at the end
Adding buttered toast or bread, or even leftover breadcrumbs will make a really delicious crunch in contrast to the creamy soup.
Creamy wild mushroom soup inspired by the classic Tuscan soup. Flavours or thyme, oregano, garlic and smoked paprika brought together with a heavy (vegan) cream to make an indulgent comfort food.
This is a classic comfort food dish, packed with flavour from the chilli, garlic and ginger and topped with tofu and veg for crunch. It can be made in bulk and frozen for those days where you need something instant and delicious.
Recipe Breakdown:
Ginger, Garlic & Chilli- They key ingredients for a delicious base, adding a little spice, heat and depth. You can grate the ginger or finely chop. For this recipe I finely grated the ginger and minced the garlic.
Tofu- Firm tofu works best if you want to fry before adding to the broth, however if you’re making it all in one pot, a silken tofu will also work. Top tip, save some of the crispy fried tofu to add back into the bowl just as serving as this keeps it nice and crispy.
Broth- This is just a simple stock cube and boiling water, then once mixed with the ginger, garlic and chilli, it’ll add loads of delicious flavour. If you want to make this a little bit more traditional, add finely chopped up nori sheets or a tbsp of brown miso paste.
Ramen (Noodles) – Traditionally they are the skinny wheat noodles to be classed as ramen however we’re not fussy so please use which ever noodles you can get your hands on. It’ll still be delicious whether they’re ramen, udon or even rice!
1thumb sized piece of gingergrate 1/2 for the tofu, finely chop 1/2 for the broth
1 blockfirm tofudiced into cubes
800mlvegetable stocksimply boiled water with stock cube
For the tofu marinade
2 tbsptamarior soy sauce
1 tbspsesame oil
1 tspcornflour(optional, only if wanting to fry)
2spring onionsfinely chopped
1 clovegarlicminced
1/2ginger*the grated 1/2*
To Top
2spring onions
120gramen noodles
5 tenderstem
1tsp sesame seeds
handfulpea shootsreplace for bean sprouts
Instructions
For the broth
Start by adding the sesame oil to a pan, place on a high heat then fry the ginger and chilli for 4 minutes before adding in the garlic cloves
After a minute of frying off the garlic add the vegetable stock and stir, leave to simmer
For the tofu
Simply mix all of the marinade ingredients together and allow to marinade for around 30 minutes (overnight is best)
If you want to have crispy tofu, fry in a separate pan to add to the broth upon serving
Add the noodles and the tenderstem to the broth for the final 5 minutes of cooking then serve up with the fried tofu, then garnish with chopped spring onions, chilli, sesame seeds and bean sprouts / pea shoots
Video
If you like this recipe, why not try my Charred Corn Pho.
This ramen recipe is a variation of ramen for those who don’t have access to some of the key ingredients depending on where you’re based. You can add pickled ginger, and nori to make the dashi (stock) taste a little more authentic, however if you only have access to the certain ingredients hopefully this recipe will work wonders.
Breakdown of Ingredients
Mushrooms- These give a beautiful earthy taste and a slightly meaty texture
Miso- Miso is a fermented soya bean paste. It has a wonderful umami flavour which is a key ingredient within this dish. You can buy the brown paste either in jars or in single serve sachets.
Ramen (noodles) – To make this more traditional use ramen noodles which are slightly thinner in texture than an udon noodle. However it will work just as well with udon or even swap out for a gluten free option such as soba or rice.
Ginger- Adding a beautiful fragrant flavour with a slight kick, using fresh ginger is really important when making a ramen stock.
Chilli – Again, in a more traditional ramen you would find a red chilli paste, however if you don’t have this in your cupboards just using a finely diced red chilli will bring the heat.
Optional extras– You can add nori seaweed to the stock to give a salty and slightly ‘fishy’ flavour to the soup.
Cooking Tips
Slicing the garlic- By slicing the garlic instead of mincing gives a slightly stronger taste. If you don’t want to eat the slightly larger pieces of garlic, you can slice into large pieces and simply take them out before serving
Strain the Miso – If you want the silkiest smoothest ramen, simply use a fine sieve to strain the miso soup through to make sure there are no little bites of chilli, garlic or spring onion from the stock.
Ginger- By finely chopped half the ginger into the stock at the first stage, then grating the other half (which will be added with the stock) helps give a really strong flavour of the ingredient.
Using shimeji mushrooms and crispy tofu this is a slight twist on a tofu ramen dish. I've shown how to get a crispy tofu however you can use silken tofu blocks to keep this dish much more authentic.
1sachet brown rice miso pasteI used ClearSpring brown miso paste
1.5lof veg stockmade with boiled water and a stock cube
Tofu / Garnishings
140gfirm or silken tofu cubedfirm tofu will create the crispy finish whereas silken will be much softer and a more traditional take on the recipe
150gudon noodles
½finely sliced red chilli
1tbspsesame seeds
Instructions
Prepare the vegetables first, finely chopping the spring onions, chilli and garlic then drain the tofu and slice into 1cm thick squares
Add the chopped chilli spring onions, shimeji mushrooms and ginger to a wok / deep pan and fry in a splash of tamari for a few minutes followed by the garlic for an extra minute
Add the stock, miso paste, bay leaves and tamari to the pot and allow to simmer for around 5 minutes
Taste test the stock, then add the udon noodles and allow to simmer in the stock for the final 6-7 minutes
In a separate pan, add a splash of tamari on high heat then add the squared tofu, using a spatula press down over the tofu allowing to crisp on each side
Serve the miso soup into bowls diving the udon noodles then top with the crispy tofu, sliced chilli and chilli flakes
Dried Spices: 2 tsp smoked paprika 1 tsp chipotle flakes 1 tsp chilli flakes 1:2 tsp cinnamon 1 bay leaf 1 tsp sage Large pinch salt ___ 2 cloves garlic minced 1 white onion diced Red pepper diced Yellow pepper diced ___ 1 tin tomatoes, 400g Fill the tin with water x 2 450g cooked pulses & beans 1 tin coconut milk
Method
-Using a deep pot add 1tbsp olive oil to a pan and gently fry the chopped onion for around 5 minutes, followed by the chopped peppers for a further 3, then add the minced garlic and allow to cook
-Add the tinned tomatoes, filling the empty tin with water (twice) and add to the pot followed by all the dried spices and salt and allow to simmer for around 15 minutes
-Add the cooked beans and pulses* (I used a frozen bag of chickpeas and beans which only require 5 minutes of cooking)
-In the final few minutes, add the tin of coconut milk and heat through, giving the soup a taste test, adding a little more seasoning if needed
-Serve up with freshly chopped tomatoes on top, a drizzle of olive oil and a final sprinkling of salt on each bowl
*If not already cooked, add the beans and pulses in with the tinned tomatoes and allow to simmer for around 30-40 minutes until cooked through
Packed with flavour, this harissa cauliflower and potato soup is hearty, filling and perfect for the colder months of the year. Completely vegan and gluten free, it’s perfect to make for friends and family.
Ingredients Breakdown
Potato and Cauliflower- The main bulk of the soup comes from the potatoes and cauliflower which help make this soup / stew extra hearty. I find that if you dice the potatoes into bite size pieces it keeps the cooking time nice and low.
Harissa- I’ve used a homemade harissa as I prefer the flavour which I’ve linked here. If you buy shop bought, the flavour can be quite concentrated so make sure you use the 1tbsp instead of the recommended 3tbsp for homemade.
Chargrilled Peppers- Using the jarred chargrilled peppers marinated in olive oil usually adds a kick of flavour. They’re smokey and have a gorgeous texture that works really well in this stew.
Chickpeas- This is an optional ingredient but I find it helps bulk out the recipe, especially if cooking for a bunch of people.
Vegetable Stock- If doubling up this recipe, remember to double up the stock. I’ve used just boiling water and a stock cube (with an extra half for this recipe). Keep your eye out for reduced salt stock cubes too, that way you can add salt yourself when taste testing.
Packed with flavour, this harissa cauliflower and potato soup is hearty, filling and perfect for the colder months of the year. Completely vegan and gluten free, it's perfect to make for friends and family.
1.2lvegetable stockI use boiling water and 1 1.5 stock cubes
1tspfennel seedsgive them a smush with the back of your spoon to help release the flavour
1 1/2tspground coriander
2tbspsmoked paprika
1 1/2tbspcumin
3tbspharissa pasteif using shop bought harissa only add 1 level tbsp
For the Filling
220gdrained chickpeasA 400g tin of chickpeas will drain to roughly 220g
1largecauliflower headchopped into bite size florets
baby potatoes, any white potato will workroughly around 500g of potato cut into bite sized pieces to help cook quicker
100gchargrilled peppersI use the preserved jarred ones, chopped up
100gspinachfresh or frozen
For the toasted seed topping
1tspblack sesame seeds
1tspwhite sesame seeds
2tbspcashew nuts
1 tbspdairy free yogurt with a drizzle of harissa on top tooto each bowl if you like
Instructions
In a deep pot or frying pan add 1 tbsp of olive oil then throw in the fennel seeds along with the diced red onion and fry for around 4 minutes
Add the minced garlic and fry for a further 60 seconds before adding the drained chickpeas, chopped potatoes & cauliflower along with the dried cumin, paprika and coriander, toss so all the flavours mix together
Add the chopped preserved peppers, drained chickpeas, and chopped potatoes then add the passata and vegetable stock, pop a lid on top and allow to simmer for 15 minutes
In a small frying pan add the seeds and bring to a medium heat to toast for the last 5 minutes whilst the soup is bubbling
Once the potatoes and cauliflower are tender add the spinach to heat through just before serving
Most important part - taste test the soup, season with salt and pepper to taste until perfect
Serve up in a bowl and top with a spoonful of dairy free yogurt and an extra drizzle of harissa. Add the toasted seeds and enjoy!
Notes
If using my home made harissa (recipe here)add around 3 tbsp to the soup, however if using a shop bought, this can have a much more concentrated flavour so only use 1 level tbsp.
I find antipasti jars of red peppers really give this dish the smokey flavour so don't hold back! Add an entire 200g jar (just don't add the oil) to the pot, slice up those peppers and enjoy
Highly recommend mixing harissa in with the yogurt before serving
Cut the potatoes and cauliflower into bite sized pieces to help with the cooking time, and to make it easier to eat!
Feel free to add more passata to the pot if you like, it'll make it a lot more concentrated in tomato flavour but will be delicious
