Ready in less than 15 minutes, vegan friendly and a delicious pasta soup recipe. This recipe is really easy and quick to make, packed with flavour just using a few key ingredients.
What’s in the recipe?
Tortellini – I’ve used a new one from Waitrose which is vegan friendly. If you’re not using tortellini, use your favourite pasta parcels. If you’re just using plain pasta, be sure to add some kind of vegan friendly pancetta or chorizo to fry off at the start to give it a depth of flavour.
Red Pesto- I’ve added red pesto to this recipe to give it flavour and that gorgeous red colour. Be sure to garnish each bowl with a drizzle of this on top too!
Stock-I just use boiling water and a vegetable stock cube mixed together for a really simple and cheap stock.
Cavolo Nero- You can use any kind of leafy green for this, if you prefer spinach or kale, swap for that. Be sure to cut it into smallish pieces so it’s easy to digest.
Vegan Wild Rice & Shiitake and Oyster Mushroom Soup
This vegan friendly wild rice soup is really easy to make, slow cooker friendly and perfect for week nights. I’ve tried to combine simple but delicious flavours to bring you a soup that is comforting, hearty and filling.
What’s in the recipe?
Wild Rice- I’ve used a precooked wild rice to save on time, however if you’re cooking the rice from scratch please refer to the cooking notes.
Mixed Mushrooms- I’m a big fan of mixing mushrooms such as oyster, chanterelle and shiitake however you can use whichever mushrooms you can get your hands on.
Vegan Cream- Using a vegan single cream such as oatly or alpro will work a treat for this. It really works with the mushrooms and the smoked paprika.
Tamari- Using tamari with mushrooms helps give an extra kick of umami, as it has an almost ‘meaty’ flavour to it.
Stock- I’ve just used a Kallo stock cube (the post on Instagram was sponsored by Kallo) and boiling water however you can use home made or shop bought stock if that’s available to you.
Vegan wild rice and mushroom soup made using vegan cream, shiitake and oyster mushrooms and a simple stock. This can be made in a slow cooker or left to simmer slowly on a stove top for dinner. Either way, this recipe is utterly delicious, comforting and easy to make.
If cooking the rice within the soup, add an extra 250ml of water to allow the rice to soak up, keep an eye on the levels of water and add a little more if neededAllow 20 minutes extra cooking time if cooking wild rice from raw
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.
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!
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.
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.
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
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
1 tbspdairy free yogurt with a drizzle of harissa on top tooto each bowl if you like
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!
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