Tag:

vegansoup

Vegan Butternut Squash Coconut Saffron Soup

by Tomas July 17, 2021

written by Tomas

Vegan Butternut Squash Coconut Saffron Soup

It’s Simple. Great Ingredients Make Great Food

Hello, my lovely readers, how are you doing? I know you haven’t heard from me in a while, and I do apologies, but as I mentioned previously the lock down has been a really crazy time for us all. I’d definitely say that 2020 was a roller coaster year for me, and 2021 is a year full of many changes, I will make a newsletter and keep you posted on all of these of course.

But today I’m happy to be back with another fresh yummy recipe for you. Vegan Butternut Squash Coconut Saffron Soup. I nearly forgot that I made this delicious soup, one day I was hungry and in a bit of a rush so I just made this quick soup out of some leftover items in my fridge and ingredients from my store cupboard. I can tell you it’s good for any season as it’s refreshing and delicious and great for all the family.

This dish is also versatile as a light lunch or dinner or works perfectly as a starter.

This recipe is for 4-6 people and is super easy to make like Vegan Sweet Potato Coconut Milk Soup

I would like to mention the benefits as well, all ingredients work nicely for our bodies with healthy effects.

I will appreciate your feedback on this dish

Ingredients:

1 large butternut (1200g)

1 onion (180g)

5 garlic cloves

400ml coconut milk

1 potato (280g)

large pinch of saffron

2 teaspoon smoked paprika powder

vegetable stock + water 1000ml

2 teaspoons of dry thyme

1/2 teaspoon coriander seeds

1/2 teaspoon mustard seeds

a pinch of cayenne pepper

salt and olive oil for cooking

Vegan Butternut Squash Coconut Saffron Soup

: Easy To Make It

: Light, Yummy and so Delicious

: Healthy Benefits and Family Meal

: Perfect For Any Occasion

Vegan Butternut Squash Coconut Saffron Soup
Tomas Vegan Butternut Squash Coconut Saffron Soup It’s Simple. Great Ingredients Make Great Food Hello, my lovely readers, how are you doing? I know you haven’t heard from me in a… STARTERS Vegan Butternut Squash Coconut Saffron Soup European Print This
Serves: 4-6 Prep Time: 15M Cooking Time: 45M 45M

Nutrition facts: 627 calories 16.5 fat

Rating: 5.0/5
( 2 voted )

Ingredients

Ingredients:

1 large butternut (1200g)

1 onion (180g)

5 garlic cloves

400ml coconut milk

1 potato (280g)

Large pinch of saffron

2 teaspoon smoked paprika powder

vegetable stock + water 1000ml

2 teaspoons of dry thyme

1/2 teaspoon coriander seeds

1/2 teaspoon mustard seeds

A pinch of cayenne pepper

Salt

Oil

Instructions

Method:

Peel the potato and cut into chunky cubes, do the same with butternut squash, removing the skin and the seeds. Peel and dice the onion and garlic and add both to your cooking pot with oil (olive). Then braise for 4 -5 min on medium heat to nice, light gold colour before adding the potato and butternut. Raise the heat and sear it for another 5-6 min then add the seeds, saffron, paprika, and the water with vegetable stock. Let the soup boil then add the coconut milk, pepper, and salt, and finally blend it all together to a smooth consistency.

July 17, 2021 0 comment

Vegan Pea and Mint Soup

by Tomas January 23, 2021

written by Tomas

Vegan Pea and Mint Soup

Soup Lovers

Hello to everyone who is soup lover or just is curious to try another easy but super yummy vegan recipe. As I’ve mentioned so many times, I am definitely a soup lover and my biggest inspiration was my grandmothers who have taught me how to make different soups since I was a child.

My memory is full of absolutely delicious recipes, so many variations and combinations of flavour. No matter what season we always had stunning soups and classic recipes by the executive head chefs (hahaha) which is true! because both grandmothers were brilliantly skilled chefs within their own homes, as I’ve definitely mentioned previously a few times. So today I am really happy to announce a yummy and very easy to make Vegan Pea and Mint Soup.

This recipe I’ve used so many times in different pubs, restaurants, and as a private chef for my clients. I am more than happy to say I’ve received many compliments from customers on this soup, which always made me smile and kept me motivated.

Also, I can say this Vegan Pea and Mint Soup is particularly nice in this wintery time as well, very warming yet refreshing. This recipe is for 2 – 4 people, depending on how big soup bowls you have and as you know again it’s easy to make it like https://greenrabbitkitchen.com/vegan-sweet-potato-coconut-milk-soup/

I will appreciate your feedback on this dish

Ingredients:

2 – 3 cloves of garlic

2 small onion

1 good-sized potato (250g)

800g of frozen organic peas or fresh

20g of fresh mint (if you like a strong flavour of mint add more)

vegetable stock and 1 litre of water

salt and pepper

truffle oil

organic vegan bread for croutons

cooking oil

: Easy To Make It

: Friendly for Your Vegan Fitness Diet

: Healthy Benefits and Family Meal

: Gluten and Dairy Free

Vegan Pea and Mint Soup
Tomas Vegan Pea and Mint Soup Soup Lovers Hello to everyone who is soup lover or just is curious to try another easy but super yummy vegan recipe. As I’ve mentioned… MAINS Vegan Pea and Mint Soup European Print This
Serves: 4 Prep Time: 10M Cooking Time: 35M 35M

Nutrition facts: 818 calories 6.2 fat

Rating: 5.0/5
( 2 voted )

Ingredients

2-3 cloves of garlic

2 small onion

1 good-sized potato (250g)

800g of frozen organic peas or fresh

20g of fresh mint (if you like a strong flavour of mint add more)

vegetable stock and 1 litre of water

salt and pepper

truffle oil

organic vegan bread for croutons

cooking oil

Instructions

Put oil in your nice big soup pot and when the oil is warm add the crushed garlic and chopped onion and stir for around 5-7 min. Then add the already peeled and chopped potato and stir for another 6 min before adding the peas and a little bit more oil and mixing it. After about 4 min add the water with vegetable stock and cook till it’s boiling, and everything is soft. Between cooking, dice the bread and pan fry it or toast it in the oven to make your croutons, make sure you add some salt and pepper, remember to watch carefully so that they don’t burn! When all the ingredients in the soup are soft add the fresh mint leaves and use a kitchen blender or mixer to blend it all to a soup-like consistency. To serve to use your soup bowls and top with croutons and just a few drops of truffle oil.

January 23, 2021 0 comment

MAINS SOUPS STARTERS

Vegan Sweet Potato Coconut Milk Soup

by Tomas April 30, 2020

written by Tomas

Vegan Sweet Potato Coconut Milk Soup

Soup Lovers

Hello, my lovely Rabbiters! How are you dealing with lockdown? It’s a very difficult situation, but I hope you are all happy and healthy and that your family is safe. I have to say, after a long period of hard, and sometimes long shifts for clients making new projects and collaborations, I have to admit since the 20th of March this year, of course, I’ve been super lazy once again. I just needed a bit of a break to have a rest and enjoy myself. I just didn’t watch the news or media too much and all stuff like that and spent time with myself, meditating, reading books, and watching some master class academy, which restarted me and prompted me to start cooking again after that break. So, I would like to introduce you to my Vegan Sweet Potato Coconut Milk Soup, which I made last year for a client for a wedding occasion in Tunbridge Wells, UK.

This Vegan Sweet Potato Coconut Milk Soup is so yummy, easy, and quick to make like https://greenrabbitkitchen.com/sweet-purple-potato-soup/, and it’s also delicious for any occasion or time, ideal for family lunch or even as a snack. You could have it in a mug with a sandwich or with a nice chunk of fresh bread. Feel free to have a look online at all the many benefits of sweet potato, from my personal experience it’s very good for the digestive system and blood circulation, and much more…

This recipe gives you around 4 portions, which you can serve with bread and maybe some lovely croutons as well.

Vegan Sweet Potato Coconut Milk Soup

This recipe gives you around 4 portions, which you can serve with bread and maybe some lovely croutons as well.

I will appreciate your feedback on this dish.

Ingredients:

1 kg sweet potatoes

2 banana shallots (cca 80g)

400 ml of coconut milk

15g lemongrass

2 -3 limes (zest + juice)

1 small green chilli (cca 6g)

25g of fresh coriander

800ml water with vegetable stock

olive oil for cooking

Salt & pepper

Vegan Sweet Potato Coconut Milk Soup

: Gluten-Free and Dairy Free

: Healthy Benefits and Family Meal

: Low Fat Meal

: Easy To Make It

: Perfect for Family Lunch or Dinner

: Low-Cost Ingredients

: Friendly for Your Vegan Fitness Diet

: Perfect for any occasion

Vegan Sweet Potato Coconut Milk Soup
Tomas Vegan Sweet Potato Coconut Milk Soup Soup Lovers Hello, my lovely Rabbiters! How are you dealing with lockdown? It’s a very difficult situation, but I hope you are all happy… MAINS Vegan Sweet Potato Coconut Milk Soup European Print This
Serves: 4 Prep Time: 15M Cooking Time: 30M 30M

Nutrition facts: 1689 calories 82.2 fat

Rating: 5.0/5
( 3 voted )

Ingredients

Ingredients:

1 kg sweet potatoes

2 banana shallots (cca 80g)

400 ml of coconut milk

15g lemongrass

2 -3 limes (zest + juice)

1 small green chilli (cca 6g)

25g of fresh coriander

800ml water with vegetable stock

olive oil for cooking

Salt & pepper

Instructions

So, first, peel the potatoes and shallots and just chop into chunks. Then remove the hard skin from the lemongrass and slice into nice rings and next remove the seeds from the chilli and slice this as well. Add the vegetables and lemongrass into a large cooking pot and stir for 5 min together before adding chilli, lime zest + juice for and stir for another 2 min. Next, add the water and veggie stock and cook till all ingredients are soft (cca 30-40 min). Then add coconut milk and cook for another 5 min and let it reduce a little bit before adding fresh coriander, salt & pepper. Finally, use a kitchen hand blender or food processor to bring it to a liquid consistency.

April 30, 2020 0 comment

SOUPS

Vegan Celeriac and Asian Pear Soup with Crispy Sage

by Tomas December 22, 2019

written by Tomas

Vegan Celeriac and Asian Pear Soup with Crispy Sage

Soup Lovers

Autumn and winter is a season of the year that some people like and some people may not, but I have to say I personally love it. I always feel it’s a time for a change, cleaning out the old and bringing in the new. I like to watch how everything is changing in nature too, if you walk into the forest or park you smell of trees you can feel the atmosphere.

It’s fantastic to get outside, clear my mind and get lots of inspiration not just for food but for myself personally. For me, the forest is like a massive charger, usually, after walking I feel so revitalized with fresh ideas and a clean head 🙂 The reason why I mention this little story is because one weekend in October this year, I visited a forest close to Hever Castle, which is a beautiful location in Kent, UK. Whilst walking with my friend I started writing this recipe for a nice, warm, typically autumnal or wintery season Vegan Celeriac and Asian Pear Soup with Crispy Sage. If you are a soup lover like me, I’m sure you’ll love this recipe and you’ll be surprised at how yummy this combination is.

Again, Vegan Celeriac and Asian Pear Soup with Crispy Sage it’s easy to make like https://greenrabbitkitchen.com/celeryhazelnutbroccoli-soup/, and you will spend the maximum of 50min of your time and lunch, dinner or starter can be ready.

I will appreciate your feedback on this dish.

Ingredients:

1kg organic celeriac

2 banana shallots (12g)

1 potato (300g)

500g Asian pears

30g fresh sage (if you are sage lover add more)

1 teaspoon paprika powder

1 teaspoon nutmeg powder

1 teaspoon clove powder

1600ml water with organic vegetable stock or homemade

Cooking oil + vegan butter

Salt & pepper

Vegan Celeriac and Asian Pear Soup with Crispy Sage

: Healthy Benefits Meal

: Low Fat Meal

: Easy To Make It

: Perfect for Family Lunch or Dinner

: Low-Cost Ingredients

: Friendly for Your Vegan Fitness Diet

: Delicious and yummy

Vegan Celeriac Sage and Asian Pear Soup
Tomas Vegan Celeriac and Asian Pear Soup with Crispy Sage Soup Lovers Autumn and winter is a season of the year that some people like and some people may not, but… SOUPS Family Meal for Lunch or Dinner Worldwide Print This
Serves: 4 Prep Time: 15M Cooking Time: 35M 35M

Nutrition facts: 358 calories 4.32 fat

Rating: 3.5/5
( 2 voted )

Ingredients

Vegan Celeriac and Asian Pear Soup with Crispy Sage

Ingredients:

1kg organic celeriac

2 banana shallots (12g)

1 potato (300g)

500g Asian pears

30g fresh sage (if you are sage lover add more)

1 teaspoon paprika powder

1 teaspoon nutmeg powder

1 teaspoon clove powder

1600ml water with organic vegetable stock or homemade

Cooking oil + vegan butter

Salt & pepper

Instructions

First, peel the celeriac and chop into nice chunks, peel the shallots and potatoes cut these into similar sized chunks. Next, peel the Asian pears and cut them into halves, removing the seeds. Put all the ingredients into your cooking pot with cooking oil (I used olive oil). Add the sage leaves, cloves, nutmeg, and paprika powder and braise all of it for about 10 min. Then, add the water with stock and cook till soft. Finally, your soup is ready for your food processor. Add 35g of vegan butter then mix it all together with your handheld kitchen blender and add salt & pepper as you like.

Notes

Calories and Fat are measured per person...

December 22, 2019 0 comment

SOUPS Uncategorized

Vegan Jerusalem Artichokes Soup

by Tomas December 23, 2018

written by Tomas

The most delicious Vegan Jerusalem Artichokes Soup is yummy and healthy for You!!!

Hi, my lovely rabbit readers. Who’s ready for Vegan Jerusalem Artichokes Soup? But let me ask you something. Do you know about artichokes and how many good benefits they have for our bodies? Full of iron and potassium, they also help keep low blood pressure along with many more advantages. You can always play with these little miracles and make more than Vegan Jerusalem Artichokes Soup, pure, cake, crisps, At this time of year they are in the season, and perfect for winter time meals. I have a friend who does fruit and vegetable delivery, so I asked him if he has any artichokes available and he was able to deliver to me 2 kg of these amazing things:) I had already a plan in my mind to make a delicious soup like Mixed Mini Squash pumpkin Soup.

I know I’m repeating myself, but I have to say I really love to make soup! It’s a real pleasure of mine, and I always enjoy working out new combinations and flavors. This soup is incredibly simple, yet incredibly delicious!

Recipe:

350g potato

6 cloves or 10 if you like it of black garlic

1200g of artichokes

3 small onion (230g)

1 teaspoon of nutmeg powder

1/2 teaspoon celery seeds

1000ml of water with organic vegetable stock

salt & pepper

cooking oil

Method:

Firstly, I’d like to suggest you use a nice large pot for this soup, make sure add oil first, then put it on low heat. Add the already peeled and chopped artichokes, the onion, potato, garlic, nutmeg, and celery seeds and braise them all together for 7-10 min then turn your heat up and add the water and vegetable stock mixture and cook till boiling. Add salt and pepper to your taste and then blend the softened vegetables smooth with your hand blender.

December 23, 2018 0 comment

SOUPS STARTERS

Mixed Mini Squash (pumpkin) Soup

by Tomas November 11, 2018

written by Tomas

Hello, my lovely rabbit readers. I’m just wondering where you are right now? Where are you living? Where do you live on this amazing planet, and what are the seasons like there? Do you have a four-season year like here in the UK?

I’m simply asking about this because there are always seasonal products, I mean fruits and vegetables, which are right for every special month and season in the year 🙂 I like this time of year as autumn has so many wonderful seasonal vegetables and there is so much colour around! in both food and also in nature as well. Personally, this season for me is a huge inspiration. What I can see and feel and makes me so happy and very productive:)

I just spent a few days in National Trust parks in East Sussex and Kent and also visited some local organic farms. I can’t explain exactly how I felt but believe me, it was so uplifting to be surrounded by the beautiful energy of mother nature, it really just made me so happy. It was also so nice to have a conversation with the farmers, and after chatting with them, I decided to buy some organic mini pumpkin squashes and created another yummy dish for you. This is my fantastic warming mini squash soup, let me know what you think! I hope you like it 🙂

Recipe:

150g white onion

1 large potato (340g)

3 cloves of garlic

4 clementines (220g)

2 kg mixed squash pumping

1/2 teaspoon of chilli flakes

1/2 teaspoon cloves powder

1 teaspoon nutmeg

3 large spoons of rapeseed oil

1 large spoon of date dark syrup

1700 ml water with vegetable stock

pinch of saffron

salt & pepper

Method:

Firstly, I’d like to suggest using a nice large pot for this soup. Start by removing the skins and seeds from the squashes and cut into cubes. Put the oil in the pot first, and then add the squash, as well as the diced onion and peeled garlic. Also, add the peeled potato and braise for 6 min before adding the clementines without skins. Mix in the nutmeg, chilli flakes and ground cloves and cook for another 8 min. Next, add the water and cook till soft. Finally add the salt, pepper and saffron and blend it all together. You can serve this soup with roasted nuts, seeds or vegan croutons.

November 11, 2018 0 comment

SOUPS

Yellow Lion Tomatoes and Dill Soup

by Tomas October 25, 2017

written by Tomas

Good Morning, Afternoon or Evening my lovely readers all around the world. I hope you have a wonderful time with your lovely families, friends, colleagues, and mates. I don’t know how is going wheater in your countries but here in the South UK We have proper autumn and one day I was walking in the beautiful countryside in a region called KENT and in the forest and when I saw such coloristic leafs I just get the straight idea to my mind to make this soup. I have to say it’s kind of touch of summer and autumn but for sure interested and yummy test. So I hope you are ready for the recipe.

Recipe:

1250g yellow lion tomatoes

300g white onion

500g sweet potatoes

5 cloves of garlic

1 large red pepper (140g)

3tbsp of celery seeds

fresh dill

2 tbsp smoked paprika powder

vegetable stock

1 spoon of apple cider vinegar

rapeseeds or olive cooking oil

salt & pepper

Method:

Peel sweet potatoes and diced, also remove garlic skin and onion skin and chopped and add first into the your soup pot and braized together with potatoes for 6 min add cleaned tomatoes, mix it together and add celery seeds, smoked paprika and large red pepper (chopped) and mix together again then add veggie stock with 1 100ml water and wait till boil after add salt pepper and if you really love fresh dill use the whole bunch if you would like just feel it half is enough just remember use only leaves.

Then use your kitchen blender or mixer and give to proper mixing.

October 25, 2017 0 comment