Non-Dairy Cream of Asparagus Soup

• Ingredients
  • 1 tsp olive oil
  • 70 g (1/2 cup) chopped onion
  • 25 g (scant 1/4 cup) chopped celery
  • 2 sprigs fresh thyme, chopped
  • 250 g asparagus, roughly chopped
  • 250 ml (1 cup) vegetable broth
  • 100 ml (1/4 cup + 3 tbsp) white wine
  • 30 g (3 tbsp) cashews
  • 1/4 – 1/2 tsp salt
  • 100 ml almond milk (or soy)
  • 15 ml (1 tbsp) fresh lemon juice
  • White pepper and chopped chives, for garnish

• Directions/Method
  1. Heat the oil in a saucepan to medium heat. Add the onion, celery, and thyme. Cook for a couple of minutes, or until the onions are slightly translucent. Add the chopped asparagus and cook for a further 2-3 minutes.
  2. Pour the wine and stock into the pan and chuck the cashews and salt in as well (start with 1/4 tsp and add more to taste). Cover and cook for 10 minutes.
  3. Pour the liquid into a blender with the lemon juice and almond milk. Blend until smooth.
  4. Serve warm with white pepper and chopped chives sprinked on top.

Sesame Drunken Miso for One

• Ingredients
  • 1/2 cup (125 ml) medium sherry
  • 1 cup room temperature or cold water
  • 2 tbsp white miso paste
  • 1 tbsp dark miso paste (I use barley)
  • 1/4 – 1/2 tsp grated ginger (based on personal preference)
  • 1/4 cup chopped spring onion
  • 1 tsp sesame oil
  • a handful or two of your favourite noodles
  • about 1/4 cup (a healthy handful) of 1/2 inch cubed tofu

• Directions/Method
  1. Turn the heat to high and let your sherry boil with a fervour for 30 seconds. Pour in the water to bring the temperature down and also reduce the heat considerably to medium-low. It’s important the water isn’t hot because you’re about to add the miso, and boiling miso can not only kill its beneficial enzymes but also spoil the flavour. Plop that miso on in there, along with half of the spring onion and all of the ginger. Stir to break up the miso paste. Add the tofu.
  2. While the soup is brewing, prepare your noodles as per packet instructions. Once they’re ready, drain and place them in the bottom of a large bowl.
  3. Pour the miso broth over the noodles and drop the remaining spring onion on top. Drizzle with the sesame oil and serve.

Don’t boil the broth once the miso is added because it can spoil the flavour and kill the beneficial enzymes contained in the paste.

Absolutely Pho-bulous Vegetarian Pho (Phở Chay)

• Pho Broth Ingredients
  • 1 stick cinnamon
  • 3 star anise pods
  • 1 tbsp + 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 40g (1.5 oz) unpeeled ginger, sliced thinly
  • 8 cloves of garlic, lightly crushed (unpeeled)
  • 1.5 tbsp peanut oil
  • 6 good sized shallots, unpeeled and roughly diced
  • 2 celery stalks, roughly diced
  • 1 large carrot, roughly diced
  • handful of fresh coriander (including stems), chopped
  • 3 dried shiitake mushrooms
  • 1 tsp salt
  • 1400 ml (6 cups) water
  • 2 tbsp soy sauce
  • 1 tsp palm sugar

• Noodles and accompaniments
  • 280g (10oz) firm tofu (vague weight after pressing), in 1 inch dice or some store bought deep fried tofu puffs
  • peanut oil to deep fry
  • Tin of straw mushrooms or a handful of sliced mushrooms
  • 150-200g flat rice noodles
  • 2-3 tbsp sliced spring onions
  • Fresh mint
  • Fresh coriander
  • Fresh basil (try to get Thai if you can)
  • Bean sprouts
  • Chili slices
  • Mushrooms (optional)
  • Slices of lime

• Directions/Method
  1. Pound the cinnamon, anise, coriander and cumin seeds in a pestle and mortar for a minute until the seeds are crushed. Add the ginger and garlic and pound into a vague paste. Don’t worry about perfection- a few chunks aren’t going to be an issue (and don’t worry about peeling the garlic either, unless you particularly want to do so). Heat the oil in a large stock pot and fry the spice mix for 2-3 minutes, or until fragrant.
  2. Add the celery, carrot, shallots, and fresh coriander to the pot and continue to fry for another 4-5 minutes. When the vegetables are soft and beginning to char a little, tip in the water.
  3. Throw all of the remaining broth ingredients in the pot: salt, soy sauce, palm sugar, and dried shiitake mushrooms. Cover and leave to simmer over a low heat for about an hour.
  4. Meanwhile, get the condiments and other phở ingredients ready. Heat an inch or two of oil in a wok or other vessel worthy of deep frying and fry the tofu pieces to a light brown outer appearance. Remove with a slotted spoon and leave to drain on kitchen roll.
  5. Close to serving time, prepare the rice noodles per the packet’s instructions (around 50g per person is a good starting point) and divide between bowls. Sprinkle some chopped spring onion over the noodles and add the tofu pieces.
  6. When the broth is ready, strain to remove the spices and vegetables. If you’re using mushrooms, place the stock back on the hob and add the mushrooms, leaving to cook just until the mushrooms are ready. Ladle some broth (including the mushrooms) into the bowls and serve hot.
  7. Pile fresh leaves of basil, mint, and coriander (cilantro) on a plate, alongside a couple handfuls of bean sprouts and some sliced chilies to serve. Oh, and don’t forget some lime wedges! Some of my other favourite condiments for noodle soup include sri racha, extra soy sauce, toasted sesame seeds.

Phở Chay

Lime Soup with Noodles

• Ingredients
  • 480ml (2 cups) water
  • 2 stalks lemongrass, cut into a several pieces and heavily bruised
  • 2-3 kaffir lime leaves
  • 2-3 cloves garlic
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1/2-1 tsp palm sugar
  • Pinch of salt
  • Coriander and spring onion, to garnish
  • Noodles, cooked per packet instructions

• Directions/Method
  1. Prepare your noodles and place them in your soup bowl.
  2. Bring the water to the boil with the lemongrass and kaffir lime. Meanwhile make a paste out of the lime juice, soy sauce, and garlic (use a pestle and mortar, but if you don’t have one just super finely mince the garlic). After about five minutes’ boiling time, add the paste. Turn the heat down to medium low. Add the palm sugar and a pinch of salt.
  3. Leave to cook for another few minutes before straining the broth through mesh onto the noodles. Garnish with spring onion and coriander leaves.

Sweet Potato and Aubergine Curry

• Ingredients
  • 200g sweet potato, peeled and in 1 inch dice (1 small-ish potato)
  • 300g aubergine (eggplant) in 1/2 inch dice (1 medium eggplant)
  • 230g onion, halved and quartered (1 medium-large onion)
  • oil
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 3-4 cloves garlic (1 tbsp)
  • 1/2 tbsp grated ginger
  • 2 inches lemon grass
  • 1-2 packed tbsps fresh coriander leaves and stems
  • 2 tbsp freshly squeezed lime juice
  • 1/2 tsp salt
  • 1 cup (240 ml) full fat coconut milk
  • 2 kaffir lime leaves
  • 1.5 tsp brown sugar
  • 2 tbsp soy sauce
  • 1/4-1/2 (60-120ml) stock or water

• Directions/Method
  1. Mix the sweet potato, onion, and aubergine with a tablespoon of oil and roast at 200 C (400 F) for 20-25 minutes, until the onions are brown and a knife can be inserted fully through the sweet potato.
  2. Dry fry/roast the the coriander and cumin seeds in a large wok for a minute or so, until fragrant and beginning to pop. Use a pestle and mortar to grind down with the garlic, ginger, lime juice, lemon grass, fresh coriander, and salt.
  3. Heat a teaspoon of oil in the wok and fry the paste for a minute. Add the coconut milk and simmer 2-3 minutes before addingt eh sugar, soy sauce, and lime leaves. Turn the heat to medium low and simmer for ten more minutes. Blend to a smooth paste, if desired, and return to the wok. Add salt to taste.
  4. Add the additional water or vegetable stock and the roasted vegetables. Stir to coat and keep warm until ready to serve. Alternatively, blend to a soup with another cup or two of water/broth.

Tofu Drop Miso Soup in Mushroom Dashi

• Ingredients
  • 400ml hot water
  • 1 dried shiitake mushroom
  • 1 small piece of kombu
  • 1.5 tbsp each white and dark miso (I use barley)
  • 1/2 tsp sesame oil
  • 80g (1/4 cup) silken tofu
  • 1.5 tbsp plain white flour
  • 1/8 tsp black salt
  • pinch of turmeric
  • 1 spring onion, sliced thinly

• Directions/Method
  1. To make the dashi place the mushroom, kombu and water into a small saucepan. Simmer over low heat for 20 minutes or so. If you’re not super keen on the kombu flavour, you can minimise its time in the broth (I generally add it for just 5-10 minutes).
  2. Meanwhile whisk the silken tofu, flour, black salt, and turmeric in a small bowl, until smooth.
  3. Remove the mushroom and kombu from the water and set the mushroom aside to cool. Add the miso pastes and sesame oil to the pot, ensuring it’s well mixed. Try not to over heat the mixture, ensuring it stays below a boil at all times (or you risk killing some of what’s good in miso).
  4. Stir the soup and then slowly pour the tofu mixture into the pot. Don’t worry if it doesn’t come out in a smooth stream; lumps are okay. Cut the stem off of the mushroom, which should now be dry, and slice or dice the head before chucking it back into the soup as well.
  5. Serve warm with spring onion (scallion) to garnish.

Vegan Cream of Mushroom Soup

• Ingredients
  • 2 tbsp vegan butter
  • 1 small onion, diced
  • 1 stick of celery, diced
  • 1 clove garlic, minced
  • 250g button mushrooms, diced, plus a couple spare
  • 20g dried mushrooms (I used a mixture of shiitake plus a field mushroom mix)
  • 600ml vegetable stock
  • 100ml white wine
  • 1 tsp salt (maybe less if you use a very salty stock)
  • 1/2 cup single cream (120ml)

• Directions/Method
  1. In a large saucepan fry the diced onion and celery over medium heat for 5 minutes, until soft. Dice the mushrooms, leaving the spares aside, and add them to the pan. Cook another few minutes before adding the minced garlic.
  2. After a minute, turn the heat down to medium low and add the stock, wine, and dried mushrooms. Cover with a fitted lid and leave to simmer for 20-25 minutes.
  3. Allow the soup to cool before liquidising it in a blender or food processor. Add the vegan cream and blend until smooth and mixed. If you want a slightly more runny soup, add some more stock or water at this point.
  4. Slice the spare mushrooms thinly and add them them to the pan along with the blended soup. Reheat for 15-20 minutes (enough time for the newly added mushrooms to cook).
  5. Serve hot with a chunk of crusty bread.

Roasted Crown Prince Squash Soup

• Ingredients
  • Olive oil
  • Approx 1175g (2.9 ounces) crown prince squash
  • 2 medium onions, quartered
  • 2-3 heads (not cloves) garlic
  • 2-3 cups water or stock
  • Juice of one lemon
  • 20-30 sage leaves
  • 1 tbsp red wine vinegar
  • 1.5 tsp salt (give or take)
  • 1/2 tsp ground coriander
  • 1/4 cup soy yoghurt

• Directions/Method
  1. Preheat the oven to 200 C (400 F). Quarter the squash and brush the flesh with olive oil. Place on a roasting tray.
  2. Peel as much of the dried skin away from the garlic heads as possible and mix, with a tablespoon or two of olive oil, in a bowl with the quartered onion. Hint: cut half a centimentre or so off the top of each head of garlic so they’re easy to squeeze out once cooked. If there’s room, place on the tray with the squash (if not, find another tray).
  3. Bake for 20-25 minutes, or until squash is soft when pierced with a knife. Remove from the oven and allow to cool for 20 minutes.
  4. One cool enough to handle, peel the squash away from the skin and chuck the flesh into a blender along with the onion. To extract the garlic, squeeze each clove and the softened garlic should pop out. Throw this in the blender too, along with all the rest of the ingredients.
  5. Pour blender contents into a saucepan and heat for ten minutes. Serve with an added swirl of soya yoghurt and/or vegan parmesan and pepper if desired. Eat with bread for a full meal.

Creamy Tomato and Dill Soup (Vegan)

• Ingredients
  • 1 tbsp olive oil
  • 50g diced carrot
  • 50g diced celery
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup beer
  • 1 tsp tomato paste
  • 1/4 cup water
  • 400g tinned tomato
  • 1 tsp dried basil
  • 1/2 tsp oregano
  • 1/2 tsp marjoram
  • Salt, to taste
  • 1/2 tsp agave nectar (optional)
  • 1-2 tbsp dried dill
  • 1-3 tbsp soy cream (optional)

• Directions/Method
  1. Sweat the celery, onion, and carrot in the olive oil for about 10 minutes or until soft. Add the garlic at this point and cook a further minute or so until fragrant before. Pour the beer in and continue to stir until most of it has cooked in and evaporated (a couple of minutes) before adding the tomato paste, tinned tomato, and water.
  2. Stir in the herbs and salt to taste, along with the agave nectar, and leave covered to simmer over a low heat for 20-30 minutes.
  3. Remove from the hob/stovetop and allow to cool for a little while before blending to a smooth soup. During the blending process add half of the dill.
  4. Return the soup to the burner and heat over a low heat until ready to serve. About 5 minutes before serving, add the remainder of the dill and also the cream, if using.

Roasted Aubergine and Tomato Soup

• Ingredients
  • Approx 800g (2-3) aubergine (eggplant)
  • Olive oil
  • 1 onion, chopped
  • 2-3 cloves garlic (minimum)
  • 400g tin of tomato
  • 1/4 tsp cinnamon
  • Salt, to taste
  • 1/4-1/2 tsp cumin
  • 1 tbsp pomegranate molasses
  • Extra water
  • 1/2 tsp lemon juice
  • Pinch of salt
  • 1 clove garlic
  • 1/4 tsp tahini
  • 4 tbsp vegan yoghurt

• Directions/Method
  1. Preheat your oven to 240-250 C (or 475 F).
  2. Prick the aubergines in a few different spots and roast for around 45 minutes to an hour until the vegetables are very soft and the skins are wrinkled. When finished remove from the oven and leave to cool.
  3. While your aubergines are in the oven, you can make a quick and tasty yoghurt sauce with which to add an extra tang and a garnish to your final product. To do this I use my trusty pestle and mortar to pound the lemon juice, garlic, tahini, yoghurt, and some salt together.
  4. In a large saucepan add some olive oil and fry the onion for 5-10 minutes on medium heat or until just browing. Add the garlic and fry a further minute before tossing in the salt and spices.
  5. After 30 seconds or so (just enough time for your kitchen to smell truly awesome), add the tomato and turn the heat down a few notches. Cover and leave to simmer while you get down with the aubergine
  6. When the roasted aubergines are cool enough to handle you can simply peel away the skins. Do this and chop the flesh into small pieces before stirring into the simmering tomato. Add the pomegranate molasses and some extra water (at least a cup if you want a fairly runny soup, but I like mine thick so I added a bit less) and salt to taste.
  7. Purée your soup in a blender until very smooth and creamy looking and serve with a swirl of the yoghurt sauce. Garnish with parsley for an extra pretty touch!

Celeriac, Fennel, and Roasted Garlic Soup

• Ingredients
  • 1-2 Heads Roasted Garlic
  • 160g Fennel
  • 150g Celeriac
  • 1 Apple (Granny Smith or similar)
  • 35g Cashews (approx 1/4 cup)
  • 160g (about 3) Shallots
  • 150ml White Wine
  • 500 ml Water (approx 2 1/4 cups)
  • 2 tsp Turmeric
  • Salt and Pepper (preferably white) to taste
  • 60ml (approx 1/4 cup) soy milk
  • Handful of Fresh Coriander
  • Cream or Soy Cream (optional)

• Directions/Method
  1. Heat the oven to 200 C (400 F) and roast the garlic for around 20 minutes. To do this simply peel as much paper away from the bulb as possible. Cut a tiny portion of the top of the bulb away if desired (makes it easier to squeeze garlic out when done) and drizzle with some olive oil before popping on a tray in the oven.
  2. Meanwhile peel and quarter the apple and halve the shallots. Chop the other vegetables into chunks and add along with all other ingredients (except the coriander and soy milk) to your pressure cooker. Cook as per your pressure cooker’s instructions for 15 minutes.
  3. Set aside and allow to cool a little before blending (this is just a precaution, but one I rarely follow despite the huge crack now ascending the walls of my lovely glass blender). Blend until very smooth, adding the soy milk as you do so. Throw in the fresh coriander last, giving it one or two last whizzes ’round to chop it finely. Return and keep heated on the hob/stove until ready to serve.
  4. If using, stir in a dollop of cream or soy cream, along with some spare coriander or fresh parsley to garnish.

Apple and Root Vegetable Soup with Smokey Sage Dumplings

• Soup ingredients
  • 1 large tomato, diced
  • 220g celery
  • 215g parsnip
  • 120g carrot
  • 320g granny smith apple (3 apples)
  • 225g leek
  • 1 inch stem ginger
  • 1.5 litres water
  • salt and/or vegetable boullion to taste

• Dumpling ingredients
  • two strips veggie bacon (facon), finely diced
  • 2 tbsp fresh sage, finely chopped
  • 85g vegetable suet
  • 85g self rising flour
  • non-dairy milk

• Directions/Method
  1. Cut all of the vegetables into 1 inch-ish sized chunks and slice the ginger. Add all ingredients but final to the water in the pressure cooker.
  2. Turn the heat to high to obtain high pressure and then reduce heat to maintain a stable pressure (this is around the medium-high mark for my cooker). Cook at pressure for about 8 minutes and then, as per instructions for your pressure cooker, allow pressure to drop.
  3. After the pressure has been completely reduced and it’s safe to open your pressure cooker, open and allow to cool slightly.
  4. In a food processor or blender, mix ingredients in batches until smooth. Return to pressure cooker (leave lid off) and mix with salt and/or boullion cubes until you reach desired taste.
  5. To make the dumplings, mix all dry ingredients together in a bowl. Add just enough milk to make a dough, no more (add a couple of tablespoons at a time so you don’t accidentally add too much).
  6. Roll the dough into balls and add to the soup. Heat for about 20 minutes or until dumplings are fluffy and done. Don’t pressure cook for this part of the recipe; just leave the lid off and cook as you would in a normal pot.

Miso Soup with Faux Chix and Spinach

• Ingredients
  • 3 cups of your choice of stock (mushroom works great!)
  • 1 or 2 tbsp miso paste
  • 1 vegan chicken filet (or tofu), cut into very thin slivers
  • 1/4″ cubes of firm tofu
  • a handful of spinach
  • spring onions, cut, to garnish

• Directions/Method
  1. Brew stock, but don’t add the miso paste yet.
  2. Cut the veg chicken into tiny slivers and add to stock, along with cubes of tofu.
  3. Make sure the soup is below a boiling temperature and add spinach and miso.
  4. Allow spinach to just wilt in the soup before serving, about two minutes cooking time.
  5. Garnish soup with sping onions and serve!