×

Notice

EU e-Privacy Directive

This website uses cookies to manage authentication, navigation, and other functions. By using our website, you agree that we can place these types of cookies on your device.

View e-Privacy Directive Documents

View GDPR Documents

You have declined cookies. This decision can be reversed.

Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive

Today I made a wonderful carrot soup. Sainsburys have an offer on carrots at the moment so I took this as a great opportunity to make some orange food!!! Its also almost halloween, so this will come in very handy.

 

Todays soup uses general house hold items, that you probably already have at home. Its an easy way to use up things you might not normally use and have a nice warm bowl of tasty soup.

So lets get to it.

You will need: (4 servings) For the soup: – 5 large carrots – 1 large onion – 2 vegetable stock cubes – 3 garlic cloves – 1 teaspoon of tumeric – 1 teaspoon of cumin seeds – 1/2 cup of red lentils.

For the chickpea garnish – 1/2 a can of drained chickpeas – Salt – Pepper – Curry powder

Step 1) Dice 1 large onion and 3 garlic cloves, and add to a soup pan with hot oil. Then peel and chop roughly your carrots. Allow the onions and garlic to brown. Step 2) Add 4/5 cups of water to your carrots and onions. Along with your dried spices, tumeric, cumin seeds. Step 3) Once the water begins to boil, add your 2 vegetable stock cubes and half a cup of red lentils. Step 4) Allow this to cook on a medium heat until the carrots are soft. Step 5) Now lets make the chickpea garnish. Open and drain a can of chickpeas. Put half of your chickpeas on baking paper, or an oven dish. Step 6) Sprinkle with a generous amount of salt (not too much), pepper, and curry powder. Spray with oil and cook in the oven until golden brown and crispy. This will add a real nice texture to your soup.

Finally) Once the carrots are soft blend your soup in a blender. Then serve. Garnish with the roasted chickpeas, and any other random herbs you may have. I used mint and sage.

Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive

Hello, welcome to my blog. Firstly, thank you for following and thank you for visiting. To keep up to date with new recipes make sure you subscribe to my blog (its free) and follow my instagram page @rooskitchen to stay tuned.

Todays recipe was super easy, but so very tasty. I was actually meant to make a ‘posh beans on toast’ type of thing. But instead I turned it into a soup. Yet again another recipe made up on the spot! But I always find these are the best type of recipes. So todays dish is butter bean and kidney bean soup/stew with herby toast.

Lets get started because we are all hungry and we all want to eat some tasty vegan food.

You will need: (2 servings) -1 courgette -1 onion -Half a can of butter beans -Half a can of kidney beans -2 garlic cloves -Sriracha -2 vegetable stock cubes -Fresh dill -Fresh parsley -2 slices of bread -2 Spring onions / scallions

Step 1) Dice your vegetables. 1 courgette, 1 onion, 1 red pepper and 2 garlic cloves. Gently fry in a little bit of oil until cooked/soft.

Step 2) Drain and add 1/2 can of butter beans and 1/2 can of kidney beans. These were left over from the day before.

Step 3) Add 2 vegetable stock cubes and 2 cups of water.

Step 4) Add a couple squirts of sriracha hot sauce.

Step 5) Toast your bread. In a bowl mix together vegan butter and fresh chopped parsley. Butter your toast with this.

Step 6) Serve, finish with chopped spring onions, freshly chopped herbs, parsley works best for this and vegan cream.

Share

Follow Us

My cart

 x 

Cart empty