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soup recipe

Leek, Mushroom and Rice Creamy Soup

Posted on January 26, 2022

Leek, Mushroom and Rice Creamy Soup

A delicious and creamy winter soup using leeks, mushrooms, a few more veggies and some rice. It’s vegan friendly and perfect for the winter months to warm you right up. Naturally gluten free, this recipe is easy to make, perfect for batch cooking and can easily be chopped and changed to fit with what you have in your fridge.

Made in partnership with the British Leek Grower’s Association

What’s in the recipe?

Leeks- Partnering up with the British Leek Growers’ Association, I’m creating a range of recipes that make the most of this humble vegetable. I’ve used two in this recipe, one finely chopped and one chopped into thick dice. This offers a range of texture within the soup.

Mushrooms- You can use whatever mushrooms you have at hand, for this recipe I used chestnut mushrooms.

Vegan Cream- This is pretty easy to find in the supermarkets now, which is really handy. I’ve opted for a single cream.

Rice and Quinoa- I’ve used a microwavable pouch of rice and quinoa to add a bit of bulk to this soup / stew. Choosing a microwavable pouch helps keep timing low, but you can use a precooked rice if you prefer.

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Leek, Mushroom and Rice Creamy Soup

A delicious and creamy winter soup using leeks, mushrooms, a few more veggies and some rice. It's vegan friendly and perfect for the winter months to warm you right up. Naturally gluten free too.

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Prep Time 10

Cook Time 18

Servings 4 people

Ingredients

1 tbsp plant based butter
2 leeks one finely chopped, one diced
3 shallots finely chopped
4 cloves garlic minced
250 g mushrooms roughly chopped
1 red pepper bite size pieces
2 stick celery finely chopped
200 g pouch rice and quinoa mix
250 ml plant based single cream
700 ml boiling water mixed with stock cube
1 tsp dried sage
1 tbsp smoked paprika
1 tsp tamari optional
Salt and pepper to taste

Instructions

Start by prepping and chopping the vegetables
Heat the butter in a large pot, add in the celery, leeks and shallots and fry for around 5 minutes before adding in the garlic, pepper and mushrooms
Once they have been frying for a further 5-8 minutes add the tamari, smoked paprika and sage, pop the kettle onto boil and mix the boiling water with the stock cube
Pour in the stock, vegan cream and season generously with salt and pepper, pop the lid on and leave to simmer on a low heat for around 10 minutes
Taste test adding a little more seasoning or spices to the pot if needed, then microwave the pouch of rice and quinoa, add to the soup and stir together
Taste test one last time and serve up with a garnish of your favourite fresh herbs.

If you like this recipe, why not try my Curried Lentil and Leek Soup.

curried lentil and leek soup vegan recipe lucy and lentils

Curried Lentil and Leek Soup

Posted on November 16, 2021

Plant Based Lentil and Leek Curried Soup

Curried soups are my favourite and this time we’re making a speedy lentil soup using leeks instead of onions. I’m working with the British Leek Growers’ Association to create a series of leek recipe to show off how versatile they are, so here is another delicious recipe for the collection.

What’s in the recipe?

Lentils- I’ve used a pack of precooked lentil for this recipe to keep the time extra quick for a speedy dinner, however I have cooking instructions for if you’re using dried red split lentils below in the notes section.

Leeks- Again, celebrating them being in season, I’ve swapped onions for leeks in this recipe.

Coconut Milk- To make this delicious and rich I’ve used full fat coconut milk for the recipe

Spices- Using a mixture of spices such as turmeric, cumin, paprika gives a rich flavour. You can use whatever you have at hand whether thats a garam masala spice mix or just a regular curry powder mix. Be sure to taste test, adding a little more if needed.

Simple swaps and changes:

Don’t have pre-cooked lentils? Don’t worry, I have some cooking instructions for red split lentils. The trick is to get them soaking in a pan of water before prepping any veg! That way by the time it comes to adding them to the pot they’ll have softened.

Want to add more veg? Please do! Why not try adding chopped courgette, peppers and carrot to this recipe to get a load of veg into your diet. Simple fry off the finely chopped veggies at the start with the leeks and garlic process.

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Curried Lentil and Leek Soup

A hearty lentil and leek curried soup recipe, plant based and easy to make. Using pre cooked lentils to keep the cooking time short, you can make this in less than 25 minutes from start to finish.

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Prep Time 10

Cook Time 27

Servings 4 people

Ingredients

200 g pack precooked lentils substitute for 150g uncooked red split lentils
1 large leek base and green end, finely diced
4 large cloves garlic finely chopped
Large thumb sized piece of ginger finely chopped
1 green or red chilli finely chopped
400 g tin of chickpeas 240 drained
400 ml full fat coconut milk
550 ml veg stock water and a stock cube
Spices:
1 tsp paprika smoked or hot
1/2 tsp cumin
1/2 tsp turmeric
1 tsp curry powder optional

Instructions

Start by finely chopping the leeks, chilli and ginger then add to a large pot with 1 tbsp of plant based butter or olive oil, fry on a medium heat for around 6 minutes
Mince the garlic then add to the pot, cook for a few minutes before adding the chickpeas and dried spices
Toss together then add in the vegetable stock, precooked lentils* and simmer for 5 minutes before adding the coconut milk
Leave on a low- medium heat (you don’t want the coconut milk to bubble) taste testing along the way, season with salt and pepper
When it’s seasoned to preference, serve up and serve with fresh coriander, chilli flakes, pepper and a tsp of the coconut cream from the tin

Video

https://www.instagram.com/p/CWJijcLjZnf/

Notes

UNCOOKED LENTILS COOKING INSTRUCTIONS:

-If you’re using dried lentils, add them to a pot of water, soak for around 15-20 minutes, drain then wash again before adding to the soup
-Add another 300-400ml vegetable stock as the uncooked lentils will still absorb water

As the current ambassador for the British leek growers’ association I have a whole list of delicious leek based recipes to try out.

Why not try my Roasted Butternut and Leek Risotto

Dinner Recipe

Tortellini and Red Pesto Soup

Posted on November 4, 2021

Tortellini and Red Pesto Soup Recipe

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.

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Tortellini and Red Pesto Soup

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.

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Prep Time 7

Cook Time 13

Servings 2 people

Ingredients

1 carrot diced
1 red onion finely diced
4 cloves garlic minced
1 tbsp tomato purée
4 stalks cavolo Nero de-stalked
800 ml boiling water + stock cube
250 g vegan tortellini I used the new Waitrose one
2 tbsp red pesto sub for regular pesto
1 tsp dried basil thyme and sage

Instructions

Dice the carrot, onion and add to a deep pan with a glug of olive oil, season with salt and fry for around five minutes
Add in the minced garlic and cavolo Nero and fry for a few minutes before stirring in the tomato paste and a splash of water, stir together
Add in the stock and dried herbs, bring to a boil for a few minutes before adding the tortellini and red pesto, cook for around 5 minutes or until the pasta is aldente
Garnish each bowl full with salt and pepper and a final drizzle of red pesto

Notes

You can swap the tortellini for your favourite pasta parcels

If you're swapping for just plain pasta, add vegan chorizo or bacon pieces to the frying stage to give more depth of flavour

If you like this recipe why not try my Sun dried Tomato and Pasta Soup

Dinner Recipe

Sun Dried Tomato and Kale Pasta Soup

Posted on October 13, 2021

Easy Pasta Soup Recipe with Sun dried Tomato & Kale

Vegan, hearty and rich sun dried tomato pasta soup. Packed with kale for added vitamins and texture, this soup is delicious and can be served with or without the plant based cream depending on preference.

Why settle for soup or pasta, but combine them to create the ultimate vegan dinner idea. This one is so comforting and perfect for either summer or autumn. You can add plant based cream at the end of the cooking process to create an even richer pasta soup if preferred.

What’s in the pasta soup?

Pasta- I’ve used Conchiglie pasta for this one as the little shells make perfect cups for holding more of that delicious soup filling. If you don’t have this pasta, feel free to use whatever you have in your cupboards.

Sun dried tomatoes – These give a sweet but rich flavour and depth to the recipe. I’ve used them in the stock by chopping them fine, but also to top the soup so you get a delicious pop of flavour.

Kale- It’s best using the leaf rather than the stalk for this recipe, so strip off the leaves and scrunch with your hands. Lot’s of people call it ‘massaging kale’ but essentially the process is just making the leaf a little easier to digest and chew.

Vegan Cream- There are so many brands that do a plant based cream alternative now, so it’s really easy to find in the shops. This makes the recipe even richer, creamier and delicious. If you don’t want to add the cream, please feel free to leave this out and just have a tomato based soup.

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Sun dried Tomato and Kale Pasta Soup

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Prep Time 5

Cook Time 15

Servings 2 people

Ingredients

100 g conchiglie pasta or any dried pasta
2 tbsp plant based butter
1 red onion finely diced
5 garlic cloves finely chopped
2 tbsp chopped sun dried tomatoes
1 roasted red pepper finely chopped (I use the ones that you get in jars)
2 tbsp tomato puree plus a splash of boiling water
1 stock cube + 1l boiling water I used the pasta water
80 g kale roughly massaged and torn
1 tsp each dried sage basil and parsley
Large pinch of salt and pepper to season

Serve with

Cracked black pepper
Sun dried tomatoes
Toasted bread
100 ml plant based single cream

Instructions

Start by getting a pot of water onto boil with a generous pinch of salt and add the pasta, leave to cook for around 8-10 mins
Add the vegan butter to a pot and start frying the red onion, chopped sun dried tomatoes and pepper for around 6 minutes
Add the minced garlic to the pot and continue to fry for a further 2-3 minutes
Drain the pasta, adding the water to a bowl and mix with the stock cube
Add the tomato purée with a spoonful of water and whisk together and leave to fry for a few minutes before adding in the vegetable stock, dried herbs and kale*
After a minutes of bubbling away, add the pasta and continue to heat for a minute or two before serving with sun dried tomatoes on top and cracked black pepper
If you're adding the vegan cream, add with the last 3 minutes of cooking as you don't want a high heat otherwise it'll curdle. Stir through and enjoy with some crunchy toast.

Notes

Top tip with the kale, remove the big stalks, roughly massage top help make it easier to cook and chew

If you like this recipe why not try my hearty harissa, cauliflower and potato stew

Dinner Recipe

Curried Cauliflower Noodle Soup

Posted on January 11, 2021

Cauliflower Curried Noodle Soup

This has to be one of my go to dinners if and when I’m cooking for friends (but not in 2020 clearly). It’s thick, comforting and packed with flavour taking the humble cauliflower and transforming it into a key ingredient for this curried soup.

For a thinner texture, or for more stock feel free to add a little more water to this dish.

Noodle Soup Breakdown

Which noodes? I used Amoy medium noodles as they’re delicious and thick, perfect for this recipe. You can swap for thicker udon noodles.

What coconut milk? I use full fat however you can use the ‘lighter’ tinned milk but the consistency might be a little thicker.

How much stock? I like to add around 700ml of stock (made with boiling water and a stock cube) however If you like a thinner soup add around 1l, or if you are looking for a thicker texture, keep to around 500ml of stock (you want enough for the noodles to soak up).

What Broccoli?I’ve used tenderstem as the stalks work perfectly for crunch in this dish. You can use normal florets but I definitely recommend tenderstem instead. A good swap would be fine green beans for texture.

What if I like spice?Go on! Get generous with the chilli flakes when serving up, or go one step further and drizzle on that sriracha for extra FLAMES!

Is the ginger essential? Yes! The ginger, garlic, chilli and onion are what give this dish the flavour! The spices give depth too but the first ingredients are essential to making a delicious stock.

Watch the recipe video just below!

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Cauliflower Curried Noodle Soup

This has to be one of my favourite dishes yet. Creamy, thick, comforting and full of flavour. I've taken the humble cauliflower and given it a transformation into an absolute key ingredient in this curried noodle soup. Pass the fork and spoon and let's dive in!

4.34 from 3 votes

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Prep Time 8

Cook Time 18

Servings 2 People

Ingredients

1 large white onion finely diced
1 red chilli
Thumb sized piece ginger finely chopped
4 cloves garlic minced
400 ml tinned coconut milk full fat works best
400 ml veg stock made with boiling water and stock cube
1/2 tsp salt
1 tbsp tamari optional

For the filling:

1 large cauliflower
300 g noodles I used amoy medium noodle, swap for udon
100 g Tenderstem around 6-7 stems

Spices:

1 tsp turmeric
1 tbsp cumin
1/2 tsp ground coriander
1 tsp paprika
1 tsp chilli flakes to garnish
1/2 lime juice squeezed

Instructions

Method:
Add a drizzle of olive oil to a deep frying pan and add the finely chopped onion, ginger and chilli and fry for 4 minutes
Add the minced garlic and fry for a further minute
Toss in the chopped cauliflower florets, squeeze in the lime juice then add the spices and stir through for 3-4 minutes (add the tamari if using)
Pour in the stock and coconut milk and leave to simmer for around 10 minutes
Add the medium noodles (or udon depending on what you're using) and tenderstem, leave for heat for a further 4 minutes before serving up
Season generously, give a taste test adding any more spices if necessary (you might need a little more paprika for colour)
Sprinkle with chilli flakes and enjoy!

Video

https://www.instagram.com/p/CHyVNqQBVuh/

Notes

Which noodes? I used Amoy medium noodles as they're delicious and thick, perfect for this recipe. You can swap for thicker udon noodles.
What coconut milk? I use full fat however you can use the 'lighter' tinned milk but the consistency might be a little thicker
How much stock? Again I like to add around 700ml however you can add a little more to the dish if the noodles soak it all up, just remember to leave a few more minutes for the stock to absorb the flavours of the soup before serving
What Broccoli? I've used tenderstem as the stalks work perfectly for crunch in this dish. You can use normal florets but I definitely recommend tenderstem instead. A good swap would be fine green beans for texture.
What if I like spice? Go on! Get generous with the chilli flakes for serving, or go one step further and drizzle on that sriracha for FLAMES!

If you like this recipe why not try my Masoor Chickpea Dal