When I make this mushroom soup, I eat at least two servings of it, it’s that good. Despite mushrooms being filling and substantial, there are only about 20 calories in 100g of them and although they don’t have the vibrancy you usually associate with healthy eating they:
This vegan cabbage soup with harissa and ginger had everyone stumped when I put it on Facebook for a game of ‘Guess the Soup’. The most popular guess was ‘Butterscotch Angel Delight’ but I have no idea why, do you?
It’s taken me a while to start eating ‘normally’ again after Christmas. When I say ‘normally’, I mean actually eating something. I’ve been skipping breakfast (okay, so no change there then – I can’t stand the thought of eating first thing; it seems the height of gluttony to me to stuff your face the moment you wake up) and lunch and I’ve only been eating dinner because it seemed like something I should be doing and even then my dinners have consisted mostly of cardboard boxed frozen stuff heated up in the oven. Unsurprisingly, this diet of nothing has made me sluggish and unfocused and so I went hunting and foraging for vegetables in my local Tesco with which to make some soup and get some vitamins inside me.
Since discovering a few months ago when I made my courgette and broad bean soup with chilli and fennel, how wonderful chilli and fennel is as a combination, they’ve been added to most of my soups. Obviously (to me, anyway) chilli goes with everything and, although fennel isn’t to everyone’s taste, give it a go – just don’t add too much as it’s not a subtle flavour.
Carrots. Flipping carrots. I’m not a fan of carrots (except those ones in a tin – I know, I’m common as muck), so whenever I get carrots in my veg box delivery, they usually stay in the fridge until they go floppy, then they go in the compost bin. I did make some vegan carrot cupcakes a while back but, as I’m trying to cut down on junk food at the mo (not helped by being sent a hamper of Ten Acre crisps), I didn’t want to make them again just yet. Soup is always a great way to use up leftover vegetables but if I didn’t really like carrots much, would I like them in a soup? I decided to find out and I can now confirm that carrots make a perfectly acceptable soup. Especially when you add lentils and some spice. As always, I blitzed this soup to silky perfection with my Froothie blender. I know I’ve said it before but this blender really has transformed my soup into something special, and I’ve been making soup for years.
Asparagus season in the UK doesn’t last long – traditionally beginning 1 May and lasting for seven to eight weeks – and although you can buy it imported throughout the year, it just feels more right to be eating it in spring, when the UK crops are harvested. I received asparagus in my veg box delivery last week and usually I enjoy it simply steamed and served as a side vegetable but, as I was away all weekend, it didn’t get used as soon as I would have liked and as it was starting to go a bit limp, I made soup with it, along with some Swiss Chard that also came in the box.
I’ve made the best soup in the world. Yes, it sounds a bold claim to make but I truly believe this vegan courgette and broad bean soup is the nicest soup I’ve ever had. I used up the courgette and broad beans I had left over in my veg box and to spice it up a bit, I added some chilli and fennel which totally brought the soup to life, giving it a taste not dissimilar to Thai green curry.
If you like a smooth soup, you can fully blend it, or leave it chunky and just blend some of it, as I’ve done here. Blending some of it gives it a wonderful creamy taste and texture without adding extra calories from cream or cashews. As usual, I blended it in my Optimum G2.1 blender – I really can’t recommend this blender enough; it’s revolutionised my soup-making.
By the way, a few weeks ago I bought a big bag of frozen crushed garlic from Asda for 97p. It’s great – it’s 100% garlic and so convenient to have in the freezer on standby in case you’ve run out of fresh garlic (I should probably confess I haven’t bought any fresh garlic since buying this frozen garlic, it’s that good).
- 1 tbsp olive oil
- 125g broad beans
- 1 courgette, sliced
- 1 onion, chopped
- 2 cloves garlic, crushed
- 500ml vegetable stock
- 1 tsp fennel seeds
- Chilli powder to taste
- salt and pepper
- Heat the olive oil in a large pan and fry the onion and garlic for a few minutes, until the onion is soft
- Add the sliced courgette and fry for another couple of minutes
- Add the broad beans, stock, fennel seeds, chilli powder and season with salt and pepper
- Bring to the boil and let simmer for about 10-15 minutes, or until the courgette and broad beans are cooked
- Pour a third of the soup into a blender and blend on high speed, then return to the pan and warm through
Disclaimer: I am an Ambassador for Froothie and any links to their products in this post are affiliate links which, if purchased through, won’t cost you any more but will earn me a small commission. I only endorse products I am happy with and I have not been paid for this post. For more information about the Optimum G2.1 blender mentioned in this post, you can read my review here.