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Veganuary Soups

We are back with two more recipes for Veganuary! This week we have stuck to soups, as with the weather as cold as it is, we could all use warming up!


The first recipe we have for you is from the guardian and from experience, we can tell you that it tastes amazing but you don’t need that many almonds in the chili oil.


The second recipe is from the Veganuary cook book again, which if you haven’t already downloaded we would highly recommend doing so! You can find it here- veganuary.com


If you fancy a soup with a view then why not come and enjoy one of our soups at the caffi?


Cauliflower and almond soup with chilli oil (the guardian)

Prep 15 mins Cook 20 mins Serves 6

For the soup 1 large cauliflower, cut into medium florets 1.2 litres vegetable stock Fresh nutmeg, grated 100g ground almonds Sea salt flakes, to taste 1 lemon, juice only

For the chilli oil 50ml olive oil 80g flaked almonds 1 tsp chilli flakes

To serve Coriander leaves, roughly chopped

For the soup, bring the cauliflower and stock to a boil in a large saucepan with a good grating of fresh nutmeg, and simmer partially covered for 15 minutes until the cauliflower is soft. Add the ground almonds and blitz with a high-speed stick blender until you have a velvety smooth soup. Add salt to taste.


For the chilli oil, heat the oil and flaked almonds in a small frying pan, and fry on a medium to low heat, stirring frequently for 3-4 minutes until the almonds are golden brown. Add the chilli flakes, stir, and turn off the heat.


Reheat the soup until bubbling, then add the lemon juice. Taste and adjust the salt once more, then divide into bowls and scatter with the coriander leaves. Add a couple of tablespoons of the chilli oil and almonds to each bowl and serve.


Roasted red pepper, tomato, and garlic soup

Ingredients

1 or 2 peppers, cored and cut into four

8-10 medium-sized tomatoes cut in half

2 bulbs, cut in half with the skins left on (I really overdo the garlic because I love it but you can use less)

1 onion cut into four

1 veggie stock cube

3 tbsp nutritional yeast

Your choice to add:

Olive oil, soy sauce, salt, pepper, and/or herbs (basil/thyme/rosemary all work well), grated lemon peel.

Method

1. Put all the veg into a roasting tin, drizzle with olive oil and roast on 180 for about 25 to 30 mins until it’s starting to colour.

2. Remove the garlic and set aside and pour the rest including all the juices into a saucepan.

3. Add a veggie stock cube and enough water to cover all the veg. then, when they’re cool enough to handle, squeeze the roasted garlic cloves out of their skins and into the pan.

4. Add whatever herbs you want- I like to add fresh basil- and season with salt and pepper. Add the nutritional yeast, and a glug of soy sauce. If you’re including lemon rind add it now.

5. Warm through then blend with a stick blender.


If you try any of these then please let us know! We would love to hear how it went.