I ordered some jerusalem artichokes from Abel & Cole and wondered what to do with them. So I decided to make a jerusalem artichoke and lentil soup recipe with them. I’m so glad I did as it was the most delicious soup that I’ve ever made, bar the tomato and lentil soup! Everyone in my family loved it! We were licking the spoon from the pot!
This delicious jerusalem artichoke and lentil recipe is perfect to have on cold winter days to warm you up! The lentils are a good plant-based source of protein.
Jerusalem artichoke is a great source of fibre. Also is a prebiotic and feed the good bacteria in your gut. Additionally it is a great source of potassium with around 800mg per serving! Potassium is very deficient in Western diets and helps to support your adrenal glands in making energy. I also helps to calm anxiety.
Jerusalem Artichoke and Lentil Soup Recipe
1tbsp coconut oil
1 large red onion
1x stick celery
1 large garlic clove
200g Jerusalem artichoke
1 litre of filtered water
1/4tsp Pink Himalayan salt
1/4tsp Black pepper
125g red lentils
First melt the coconut oil in a large metal soup pot.
Next chop the onion and celery and add to the pan. Sizzle for 5 minutes. Stop cooking before the onions get brown. Season with the salt and black pepper.
Then chop the garlic clove and and sizzle in the pan for 1 minute.
Now wash and chop up the jerusalem artichoke and carrots into chunks. Add them into the pan with the filtered water. Next sprinkle in the rosemary and thyme. Bring to the boil and then set a timer for 45 minutes. Reduce to a simmer on a medium heat.
When the timer reaches 30 minutes, pour in the red lentils.
Once cooked, take off the heat and leave to cool a little. Pour the soup into a blender and blitz for 30 seconds until it is a puree.
This delicious onion and sweet potato soup recipe is perfect to warm you up on a cold winter’s day. Onion soup is a popular recipe in France and Spain. It is surprising that the simplest recipes can be the most tasty! I made this on Christmas day as a starter for me and my brother and we loved it! It will keep you going until your vegan Christmas dinner is ready!
2 tbsp Olive Oil
1 Clove Garlic
1 Litre Water
2 Medium Sweet Potatoes
1/4 tsp sea salt
1/4 tsp black pepper
1 tsp thyme
1 tsp oregano
Firstly add the olive oil into a large pan on a low heat.
Now slice the onions and add to the pan. Fry for a few minutes until cooked. Now add in the chopped garlic. Season with the salt, pepper, thyme and oregano. Stir in well. Leave to cook for a minute then remove from the heat. Pour in the water.
Now add in the 1cm sliced sweet potato and carrot. Put a lid on the pan.
Next bring to the boil. Cook for 30 minutes.
Remove the pan from the heat and leave to cool for 5 minutes. Finally add the soup into blender. Blend for 30 seconds until the soup is mostly smooth.
Pour the soup into bowl and serve immediately with a slice of toasted bread.
This nettle soup is amazing! It’s a gorgeous rich, yellow colour and full of vitamin A, vitamin C and antioxidants!
I was inspired to go nettle picking today in the glorious sunshine! l took a paper bag and collected nettles (wearing gloves!) just a few minutes from where I live! Nettles are in season between April to May and make this delicious, nutty soup!
Large handful of freshly picked nettles
1tsp Coconut oil
1 Garlic clove
1 Large carrot
½ Large sweet potato
1 litre Filtered water
Bake the carrot and sweet potato in the oven for 45 minutes at 200C.
Melt the coconut oil in a large heated pan. Chop up the onion and sizzle in the pan, followed by adding the chopped garlic.
Wash the nettles (I used gloves!) and cut off any roots. Pour the water into the pan and add the nettles.
Chop up the carrot and sweet potato and add to the pan. Now add the thyme.
Bring to the boil and simmer for 15 minutes.
Finally leave to cool for a few minutes, then add the soup to a blender or use a hand blender to make a smooth soup.
Out of the blue yesterday evening, I had the idea to make green pea soup! I forgot to write it down. Then today at work my colleague had pea soup for lunch and I remembered! When I got home I put a sweet potato in the oven for dinner and then remembered my plan to make the soup! So I thought I could add the sweet potato into the soup to give it a thicker consistency. Then I noticed a jar of sprouted mung beans on the kitchen window seal waiting to be used! So I thought I would add these in too!
So in the end I had a tasty, green soup with an interesting, smoky flavour! I discovered that no-one has put a green pea and mung bean soup on the internet yet, so this is a truly unique recipe! Peas and mung beans seem to go well together and are a good source of vegan protein.
As you may have noticed, I have gone mad lately blogging everyday! I keep coming up with good ideas! I’m on a roll (a blogroll) ha ha! Plus it’s fun!
1tbsp Coconut Oil
1 Red Onion
1 Garlic Clove
500ml Filtered Water
250g Frozen peas
200g Sprouted Mung Beans
1 Medium Sweet Potato
1/4tsp Pink Crystal Salt
1/4tsp Black Pepper
Soak the mung beans in filtered water in a sprouting jar overnight. Drain the water in the morning and leave to sprout.
Preheat the oven to 200C. Bake the sweet potato for 45 minutes.
Melt the coconut oil in a sauce pan on a medium heat. Finely chop the onion and add to the hot pan. Stir occasionally. Cook until the onions start to brown then add the finely chopped garlic which cooks quickly.
Now pour in the water and add the frozen peas, mung beans and sweet potato cut into chunks. Add the thyme and season with salt and pepper. Now bring to the boil and simmer for 5 minutes.
Leave the soup to cool slightly. Pour it into a blender (I use a Vitamix) and blend on full power for 30 seconds.
Now pour into a serving bowl. Season with salt and pepper and serve immediately with a slice of bread.
This delicious carrot and coriander soup is perfect to warm you up on a cold winter’s day. It contains warming ginger, coriander, cumin and turmeric spices. Furthermore it is my favourite soup. It is soothing and sweet and perfect for when you need a dose of orange in your life!
1tbsp Coconut Oil
1 Sweet Potato
1inch Fresh Root Ginger
1tsp Ground Turmeric
1 tsp Ground Cumin
1tsp Ground Coriander
125g Red Split Lentils
1000ml Filtered Water
Handful Fresh Coriander
1/4tsp Pink Crystal Salt
1/4tsp Black Pepper
Firstly melt the coconut oil in a large pan on a medium heat. Next chop up the onion and fry for for a few minutes until it is glassy in appearance. Now add the chopped garlic, turmeric, cumin, coriander spices and salt and pepper. Stir together.
Now pour in the litre of water.
Next add in the chopped carrots and diced sweet potato. Now pour in the lentils.
Next cover and bring to the boil. Then reduce the heat to a simmer and cook for 25 minutes.
Pour into a blender, ideally a Vitamix and blend until smooth.
Finally pour into a bowl and season with salt and black pepper. Best served warm with a slice of toasted bread.