Miso soup

Dashi

Dulse & potato soup

Spinach, parsnip & apple soup

Sweet potato & kale soup

White bean soup

Aniseedy cabbage soup

Sweet potato & thyme soup

Sprouted pea soup

Watercress soup

Leek, onion & potato soup

Pumpkin & ginger soup

 

Miso soup

800ml dashi (see below)

2 tablespoons of white or red miso paste

handful of seasonal chopped vegetables & herbs

splash of tamari

 

Divide the miso paste between 4 bowls, mix each with a tablespoon of water until smooth. Divide the vegetables & herbs between the bowls.

Put the dashi into a pan and bring to the boil.

Divide the dashi between the bowls stirring well, add a splash of tamari and serve

 

Dashi

1 piece of kombu seaweed

6 fresh shiitake mushroom

1 litre water.

 

In a pot soak the kombu and mushrooms in the water for at least 1 hour.

Slowly bring the pot with the soaked kombu, shiitake and water to the boil.

Lower the heat and simmer for 10 minutes. Strain and set the kombu and shiitake aside to use in another dish.

 

Dulse & potato soup

30g dried dulse

1 carrot, chopped

1 ,medium floury potato, diced

1 stick celery, chopped

1 leek, white part only & chopped

2 tablespoons olive oil

1 litre vegetable stock

freshly ground black pepper

 

Put the vegetables and olive oil in a pan and soften over a gentle heat. Add the stock and dulse and simmer gently, covered for 30 minutes. Process in a food processor, warm through & serve.

 

Spinach, parsnip & apple soup

1 onion, peeled & chopped

2 parsnips, peeled & chopped

2 tablespoons olive oil

2 teaspoons chopped thyme

2 apples.

1l vegetable stock

2 large handfuls of baby leaf spinach

sea salt & black pepper

 

Place the onion and parsnip in pan with the olive oil and gently cook for 10 mins to soften.

Peel, core and dice the apples and add to the veg along with the thyme & stock.

Bring to the boil. Simmer, covered for 10 mins then add the spinach, cook for a further 2 minutes leaving the lid off the pan.

Blitz the soup in a blender until smooth, or use a hand-held blender in the pan. Taste, season as necessary & serve.

 

Sweet potato & kale soup

1 onion, peeled & chopped

2 sticks of celery, chopped

2 carrots chopped

1 tablespoon olive oil

4 medium sweet potatoes, peeled & diced

1 litre vegetable stock.

1 large handful of kale

sea salt & black pepper

 

Gently cook the onion, celery & carrots in the olive oil for 10 minutes stirring from time to time.

Add the sweet potato and stock and bring to the boil.

Simmer for 15 minutes. Whilst the soup is cooking, strip the kale from any woody stem and finely shred. Add the kale to the soup and simmer gently, without the lid for a further 5 minutes

Remove from the heat, cool slightly before blitzing until smooth.

Season to taste, adding a kick of chilli flakes if desired and serve.

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White bean soup

1 onion peeled and chopped

2 cloves garlic finely chopped

3 tablespoons olive oil

2 leeks cleaned and cut into fine rings

2 celery stalks chopped

2 carrots chopped

6 oz dried white beans soaked overnight ( cannellini or butter beans)

2 strips wakame

1l vegetable stock

½ teaspoon thyme leaves

1 bay leaf

5 sage leaves

handful chopped parsley

sea salt & black pepper

chili powder or flakes

 

Cook the onion and garlic in the oil until soft add the thyme, the remaining vegetables, the well-drained beans and stir well, pour over the stock add the bay leaf and wakame and bring to the boil. Simmer gently for 1 hour or until the beans are soft.

Cool for 10 minutes, remove the wakame then whizz half the soup in a food processor until smooth.

Return to the pan. Finely shred the wakame, and add to the soup with the finely shredded sage and the chopped parsley. Gently reheat, season if necessary, sprinkle over chilli powder & flakes and serve.

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Aniseedy cabbage soup

half a medium white cabbage

2 small fennel bulbs

3 medium carrots

2 medium potatoes

2 tablespoons olive oil

1 litre vegetable stock

2 teaspoons light miso

1 teaspoon aniseed

 

Chop all the vegetables fairly small, place in a pan with the olive oil and cook slowly, turning occasionally, for 10 minutes, add stock and aniseed and cook for 20 minutes.

Stir in miso, ladle into bowls and serve..

 

Sweet potato & thyme soup

3 medium sweet potatoes peeled & chopped

1 tablespoon olive oil

3 garlic cloves finely chopped

1 onion, chopped

small bunch of thyme, leaves removed and chopped

1 litre of vegetable stock

sea salt & black pepper

 

Cook the sweet potatoes in the olive oil until just caramelising on the edges.

Add the garlic and onion to the pan and cook until slightly softened. Add the thyme & stock, cover and simmer for 20 minutes.

Remove from the heat, cool slightly before blitzing until smooth.

Season to taste, ladle into bowls and serve

 

Sprouted pea soup

2 onions peeled and diced

2 cloves garlic diced

2 tablespoons olive oil

300g sprouted peas

1 sweet potato peeled and diced

1 litre vegetable stock

tablespoon thyme leaves

1 bay leaf

salt & pepper

thyme sprigs

 

Soften the onions & garlic in the oil add the sweet potato and cook for a further 2 minutes. Tip in the peas, stock, thyme & bay and bring to the boil, simmer gently for about 25 minutes. Puree until smooth in a blender, adding more stock if too thick. Return to the pan, check the seasoning and heat through.

Pour into bowls and top with thyme sprigs.

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Watercress soup

450g watercress

350g floury potatoes peeled and roughly chopped

1l well flavoured vegetable stock

sea salt & pepper

 

Plunge the watercress into boiling water for 30 seconds, drain and refresh in cold water. Set aside.

Put the potatoes and stock into a pan and gently simmer with the lid on until tender. Add the watercress to the pan, remove from the heat, cool slightly then process to a puree in a food processor. Return to the pan and gently bring back to the boil. Season with salt and pepper as necessary and serve.

 

Leek, onion & potato soup

1 onion, peeled & chopped

2 leeks, cleaned and cut into fine rings

1 large potato, peeled if necessary and chopped

2 tablespoons olive oil

1 litre of vegetable stock

1 bay leaf

twist of lemon zest

2 sage leaves

sea salt & black pepper

 

Cook the onion, leek and potatoes in the olive oil for 5 minutes.

Tip on the stock and add the bay leaf, lemon & sage

Bring to the boil, cover & simmer for 20 mins till the potatoes are tender. Cool slightly

Remove the bay leaf, lemon zest & sage. Ladle into a processor blitz till smooth. Reheat, taste, season as necessary and serve.

 

Pumpkin & ginger soup

700g pumpkin, peeled and cut into chunks

1 medium onion, peeled and chopped

1" chunk of fresh root ginger, grated

1l vegetable stock

salt & pepper

coriander

 

Put the pumpkin, onion & ginger in a pan add the stock and simmer covered for 15 minutes. Cool slightly, then process in a blender until smooth. Return to the pan and season as necessary. Serve with chopped coriander on top