Veggie soups are the ideal follow-on from our first recipe. They are, like the cauliflower cheese, their own thing! They aren’t a ‘meat-free version’ of something. They taste the way they are supposed to taste. Blended soups in particular are filling and hearty… and topped with croutons, some toasted shaved coconut or a swirl of yogurt, even more indulgent.
Carrot and coriander, pea and mint, leek and potato are all classics. I’ve been making this sweet potato, carrot and lentil soup for years – it’s a vitamin-packed weaning food for babies, but made on a larger scale it’s an extraordinarily tasty soup and you can feel the vitamins soaking into your bones. And for any blended soup, a stick blender is your friend.
But if it’s flavour and satisfaction you crave, you can’t go wrong with Green Southwell contributor Sally’s Vegan Mulligatawny. She describes it as ‘a spicy, satisfying soup ideal for a cold February day’. If you use gluten free stock and check your jar of mango chutney, it’s gluten free too.
- 150g red lentils
- 1tbsp sunflower oil
- 1 large onion, peeled and finely chopped
- 2 large carrots, scrubbed and finely chopped
- 2 tsp curry powder
- 1 tsp ground black pepper
- 1 Bramley (or other cooking apple) peeled and chopped
- 1 tbsp sultanas
- 750ml vegetable stock
- 1 tbsp mango chutney
- 200ml coconut milk
- Juice of ½ lemon
- Chopped coriander to garnish
- Simmer the red lentils in 400ml of water until soft, stirring frequently.
- Meanwhile, sauté the onion and carrots in the oil until the onion is soft. Add the spices, stir and cook for a couple of minutes. Add the apple, sultanas and vegetable stock and simmer about 10minutes, or until the carrot is soft.
- Add the cooked lentils, mango chutney, coconut milk and lemon juice. Cool, then blend or mouli. Season to taste and reheat.