Not quite a soup, not quite a dahl, not quite a stew… but damn scrumptious!

A long day today called for the laziest one pot dinner I could think of and here it is… Not quite a soup, not quite a Dahl, not quite a stew…. But my oh my is it scrumptious. Comfort food at it’s best and as simple as you can get.
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Into a pot pop:

1 cup of each of the following
Basmati rice
Mung beans
Lentils

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Spices: (flavour to your liking)
Cardamon
Nutmeg
Garam masala
Cinnamon
Coriander
Garlic Powder
Salt/pep
Fenugreek leaves
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1 can of coconut milk
Scoop of coconut sugar
Splash of sweet chilli sauce
5 cans of water. (I just use the coconut milk tin to measure out)
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Give it a nice little stir
Bring to boil
Cover, reduce and leave for an hour. (Overnight would be better but hunger called) 
Top up on spices etc as required.
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Serve up!
I told you it was easy and super delicious.
Add more water and into the blender to turn it into a soup if you so wish.
I popped a scoop of spinach pesto from yesterday’s recipe on top along with a sprinkling of salted peanuts, chilli flakes and parsley.

Serve up with a nice chunk of bread and enjoy.

Love
Louise

x

The pumpkin has landed! A soup to beat all soups

Soupy sort of evening! I do love my soups and it doesn’t get much more seasonal than mr. Pumpkin.

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Prep the veg:
Peel, chop/slice a pumpkin, 2 potatoes, 2 or 3 small red onions, 2 cloves of garlic.
(Scoop out seeds from the pumpkin and set aside)
Pop all the veg into a heated and oiled pan and cook off for 5 min
Then into a pot and cover with veg stock until you cover the veg.

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To flavour:
Salt/pep
Half a can of coconut milk
Nutmeg
Cinnamon
Pinch of coconut sugar
A scoop of engevitas nutritional yeast flakes.

Boil, reduce and let simmer for up to an hour.
I used my hand blender to blitz into a delicious soup.

pump

For the pumpkin seeds:
Seperate flesh from seeds
Pop the seeds into a pot of salted water. Boil, reduce, simmer for 15 min and drain.
Pop into ziplock bag and sprinkle in spice of choice
I used sumac. Smoked paprika is great too.
Onto a lined tray at 200c for 20 min along with a sprinkle of salt and olive oil.
Yum!

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To pretty up the soup:
I topped it with parsley, chilli flakes, the spinach pesto that is making an appearance all week and the toasted pumpkin seeds.

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A big slice of chunky bread (or two) for extra dip-ability!

Winter I’m ready for you. Yum!

Love
Louise

x

THE BEST french onion soup … I tell no lies… Its the perfect mix of cheese, onion and slurpablility

A few weeks back my boyfriend and I stopped off at a local restaurant and Dave slurped on the most delicious looking bowl of French onion soup! I won’t lie… I was jealous! it was just the sort of comfort food I was craving so I couldn’t resist making a vegan equivalent that evening.

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Now true french onion soup connoisseurs will be shuddering at the thought of me using the name “French onion soup” to describe this pot… No beef stock, no gruyere, no dairy butter.. What is she doing…. So I will simply call it the easiest yummiest cheesy drunken onion soup you will ever make.

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Here we go:

Melt 50g of dairy free butter and a glug or two of olive oil
Add a batch of onions (as many as you have or want in the soup) finely chopped (if you were to invest in one kitchen gadget let it be an mandolin it saves time, it’s fun and it makes you feel like you’re a kitchen pro ha ha)
Followed by 2 cloves of crushed garlic and then a generous squeeze of agave syrup.
Reduce heat and cook away until it caramelises.
Add a glass of white wine a veg stock cube crumbled and fill up with water.
Boil again and reduce to a simmer (ideally leave it do it’s thing for an hour or two but I was too
Hungry to wait)
Season to your liking with a generous amount of sea salt and pepper.
And serve up…. Mmm…

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While I was grilling the bread I grated a generous amount of violife pizza cheese (thank you Art of Zen Foods for my amazing cheeses once again) into the soup and let it get gooey and sink.
Cut up a few slices of crusty bread and use a potato peeler to slices a few pieces of violife pizza cheese to pop on top. Onto the grill they go until melted and yum.
Sit them into the soup and it’s time to eat.

You could add some fancy leaves and spices but I think simple is best when it comes to this soup.

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No it’s not on my top ten for healthy vegan dishes but it wins the top award for food hugs.

Love

Louise

x

A kaleidoscope of colour and flavour… fennel, beet and orange soup…

There is something so comforting about a big pot of soup. Quick to make and more or less foolproof! so with Autumn fast approaching its high time I got cracking on a few variations.

beet soup

I had some beautiful fennel from organic republic here in Cork that I was dying to use so I picked up some beets today to compliment them.

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Ok here we go: In a saucepan add a glug of oil and sauté finely chopped fennel. Add your spices – salt, pepper, all spice, oregano, nutmeg, garlic powder Grate and add an apple and the zest of one orange. Finely slice 3 beets and pop into the pot. Splash with apple cider vinegar. Scoop of coconut sugar Cover everything with water and then add two sachets of instant miso paste. (You can use veg stock too I just like the alternative kick from the miso) Bring to the boil, reduce and let it do it’s thing for an hour. Hand blend to desired consistency Serve up with chunky bread or like me eat it with leftover pastry pies!!

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Mmm… I topped the soup with soy yoghurt, sunflower seeds and feathery fennel bits. Don’t be afraid of the beets and fennel! I know you’re thinking OH NO I bet it tastes like earthy sambucca but it couldn’t be further from that. Delicious!

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Love Louise

x