Soup

Cauliflower Soup serves 6

450ml vegetable stock

30g margarine

150ml milk

Pinch Iodised salt

1 chopped onion

30g flour

60g cheese

1 small head cauliflower

Cut cauliflower into small florets. cook with onion and stock until tender. Once cooked put into blender. Make a white sauce (roux method) stir in cheese if wanted. Slowly add cauliflower puree and heat through but do not boil.

Vegetable Soup

1 cup each diced carrots, cabbage, celery, cauliflower

½ cup each onions diced and potato cubed (keep skins on and any eyes with potato)

1 cup Brown rice

Nut milk/soy milk

Optional tomato juice

71/2 cups Water

Add water and bring to the boil. Once boiling add 1 cup brown rice and simmer slowly for 1 ½ hours. Salt to taste. Take off the heat and add 1 quart nut milk and some tomato juice. (Note if the soup is to be given to unwell people ensure use the green leaves of the cauliflower and celery and simmer for 3 hours. Mash and strain, adding then the nut milk.)

Pumpkin Soup

2 tablespoons oil

3 garlic cloves minced

1 tin coconut cream

Salt and pepper to taste

½ teaspoon each of cinnamon, ground ginger

¼ teaspoon nutmeg

4 cups vegetable stock

1 small pumpkin ( can either roast prior to making soup for increased flavour or just peel and slice)

Place oil in saucepan, add garlic, cook for 1 minute. Add salt, cinnamon, ginger and nutmeg, stir. Place pumpkin, and remaining ingredients together in the pot and mix together. Bring soup to boil, reduce temperature to simmer for 30 minutes. Put into a bender or pass through a strainer for a smooth soup.

Lentil Soup

1 diced onion

3 diced carrots

1 garlic clove minced

½ teaspoon each rosemary, thyme,

Salt and pepper to taste

1 bayleaf

2 heaped tablespoons tomato paste

1 ½ cup brown lentils rinsed

5 cups vegetable stock

Chopped baby spinach

In oil saute’ onion and carrot until softened. Add garlic, seasonings and tomato paste, add lentils and stir to coat. Add stock and bring to the boil, turn down, simmer and cover. Cook until the lentils are soft. Add more stock or water if soup looks too thick. Five minutes before serving add the spinach. Remove bayleaf before serving.

Thai Coconut Soup – Vegan

½ tablespoon coconut oil

1 garlic clove minced

2 tablespoons fresh grated ginger

2 ½ tablespoon lemongrass

2.5 teaspoons Thai red curry paste

6 cups vegetable stock

3 tablespoons soya sauce

1 tablespoon maple syrup

2 cans coconut milk

1 block extra firm tofu (pressed drained and diced)

250 grams mushrooms sliced

3 tablespoons lime juice

2 spring onions finely sliced

1/8 cup coriander chopped

Heat oil in large pot over medium heat. Add lemon grass, ginger and garlic stirring constantly for 1-2 minutes. Add the curry paste and stir for 40 seconds, add the stock, soya sauce and maple syrup and bring to the boil. Reduce the heat to low, partially cover and simmer for 15 minutes, stirring occasionally. Stir in coconut milk, tofu and mushrooms. Bring back to the boil and cook for 1 minute. Turn off the heat and stir in lime juice and add salt if you require more seasoning. Serve immediately with spring onions and coriander for garnish.