Will this cold weather ever relent? Luckily, we can help you the food front with these three vegan soup recipes from founder of Soupologie, Stephen Argent
Most Healthistas will have heard of Soupologie, the ready-made soup brand that is so pure, you could have made it yourself. Now, founder Stephen Argent has written a new recipe book. Here are some highlights you can make to warm you up during this latest cold snap.
Three-Lentil Soup
Serves 5–6
2 tbsp rapeseed oil
1 large onion, chopped
4 garlic cloves, peeled and chopped
2 celery sticks, trimmed and chopped
½ tsp ground coriander seed
1 tsp turmeric
¼ tsp cinnamon
¼ tsp cayenne pepper
90 g (3¼ oz) dried split red lentils
45 g (1½ oz) ready-cooked (canned
or vac-packed) beluga lentils
90 g (3¼ oz) dried green lentils
1.5 litres (2¾ pints) vegetable stock
1½ tsp fresh lime juice
Salt and freshly ground black pepper
Instructions:
Caramelise the onion in the oil. Add the garlic, celery, coriander seed, turmeric, cinnamon and cayenne pepper and let the mixture sweat for 5–6 minutes,partially covered. Stir occasionally. Wash and drain the lentils, then mix in well. Add the vegetable stock, stir well and bring to the boil. Turn down the heat and simmer gently until the lentils are completely cooked. Stir regularly to make sure the lentils do not stick to the bottom of the pan. Add the lime juice and stir in well. Take off the heat and blend the soup until completely smooth. Season to taste.
Cauliflower and Mustard Seed
Serves 4–6
1 cauliflower, washed, trimmed
and diced
3½ tbsp rapeseed oil
2 large onions, peeled and diced
3 strips lemon zest
2 tsp wholegrain mustard
1.1 litre (1¾ pints) vegetable stock
Instructions:
Roast the cauliflower in a hot oven (220ºC/425ºF/Gas Mark 7) for 30 minutes, until the edges just begin to turn golden. Caramelise the onion in the oil for 5–10 minutes (see page 34). Add the cauliflower and lemon zest to the onion. Cook on a medium to low heat for another 2–3 minutes. Add the wholegrain mustard, followed by the vegetable stock and bring to the boil.Turn down the heat and simmer for around 8–10 minutes, until the cauliflower is completely soft. Take the soup off the heat and carefully remove the lemon zest. Blend until completely smooth and season to taste.
Butternut and Red Pepper
Serves 4–6
½ large butternut squash, peeled,
seeded and roughly chopped
1 red pepper, deseeded and
roughly chopped
½ tsp ground nutmeg
2 tbsp rapeseed oil
1 large onion, chopped
1 garlic clove, peeled and chopped
850 ml (1½ pints) vegetable stock
1½ tsp fresh lime juice
Salt and freshly ground black pepper
Instructions:
Preheat the oven to 190ºC/375ºF/Gas mark 5. Arrange the squash and red pepper in a roasting tin, sprinkle over the nutmeg and mix well. Roast in the oven for around 30 minutes, until flecks of brown start to appear on the pepper pieces. While you’re waiting for the squash and peppers to roast, caramelise the onion in the oil (see page 34), then add the garlic and continue to cook, partially covered, for another couple of minutes. Add the vegetable stock, stir and bring to the boil. Turn down the heat and simmer gently, partially covered, for 5 minutes. Once the squash and pepper pieces are done, add them to the pan and stir well. Bring back to the boil then simmer gently, partially covered, for a few minutes. Take off the heat, stir in the lime juice and blend until completely smooth. Season to taste. Popcorn is delicious as a topping on this soup.
READ MORE: 3 healthy dinners from Olympian Tom Daley
9 healthy dinner recipes in 10 minutes
Stephen Argent launched the Soupologie brand in 2012 at a London food market. His delicious, nutritious soups are now selling in retail outlets across the UK as well as the US and Europe.
Soupologie by Stephen Argent. (Vermilion, £12.99)
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