By Jessica Beautician has created two delicious soup recipes – perfect for these colder months! Scroll down to get inspired by healthy and easy to make soups.
Spicy Sweet Potato, Coconut & Ginger Soup
Prep Time: 10 minutes | Cook Time: 30 minutes | Serves: 2-4
Ingredients:
1 tsp olive oil
2 white onions, peeled
3 cloves garlic, peeled
1 thumb sized piece ginger, peeled
1 red chili pepper, deseeded
1 tbsp turmeric
3 medium sweet potatoes, peeled
1/2 pint vegetable stock
1 tin coconut milk
Salt & pepper
Large handful fresh coriander, chopped
Pumpkin seeds
Method:
Chop the two onions then add them to a large pan with the olive oil and allow them to soften on a medium heat. Mince the garlic, add it to the pan and fry it off for a minute. Grate in the ginger, then finely chop the red chili, reserving a few pieces to garnish and add that to the pan too. Fry everything off for a few minutes before then adding in the turmeric and frying it off for a further two minutes. Chop the sweet potatoes into roughly 2 cm cubes and add those to the pan, mix everything well then cook that off for around 3 minutes. Pour in the vegetable stock and the coconut milk, then season well with salt and black pepper. Stir then bring it to the boil and allow it to cook on medium-high heat for 3 minutes. Turn the heat back down to low-medium, cover and leave to simmer for 20 minutes. Remove the lid, add in the majority of the fresh coriander then blend with a hand-blender or transfer to a food processor or blender, and blend until smooth. Heat again if necessary, serve hot and garnish with the remaining red chili, fresh coriander and pumpkin seeds.
Storage:
Store in the fridge in an airtight container for up to 3 days. Freeze in an airtight container and use within 2 weeks for maximum freshness.
Creamy Leek, Potato & Chive Soup
Of all the winter soups, this bowl of comfort has to be the most classic. As with any, my secret ingredient is coconut milk – it adds a whole lot of creaminess but with an even balance of other flavors, it’s sweetness can be disguised when needed and in this case, the taste of seasonal veg instead comes through with hints of onion, leek and potato, finished with fragrant chives…
Prep Time: 25 minutes | Cook Time: 30 minutes | Serves: 2 people
Ingredients:
1 tsp rapeseed oil
1 white onion
2 cloves garlic
1 leek
3 large potatoes
1 can coconut milk
1/2 pint vegetable stock
1 tbsp nutritional yeast
1 tbsp chives, chopped
Salt & black pepper
Extra chives for garnishing
1 tsp rapeseed oil
1 white onion
2 cloves garlic
1 leek
3 large potatoes
1 can coconut milk
1/2 pint vegetable stock
1 tbsp nutritional yeast
1 tbsp chives, chopped
Salt & black pepper
Extra chives for garnishing
Method:
Heat the oil in a large pan and meanwhile, dice the onions then add them in to cook down until soft.
Heat the oil in a large pan and meanwhile, dice the onions then add them in to cook down until soft.
Mince the garlic and add that in to the onions, fry it off for a couple of minutes then finely chop the leeks and add those in next. Mix well then allow everything to sweat for around 10 minutes.
In that time, cube the potatoes leaving the skin on for added flavor, then add those to the pan, stir them through the onions and leeks and leave to cook down for a further 5 minutes.
Next, pour in the coconut milk and vegetable stock, add in the nutritional yeast, chives and season well with salt and black pepper. Bring to a boil, then turn the heat back down and leave it to simmer gently for 30 minutes uncovered.
After 30 minutes, transfer it to a blender or food processor and pulse until smooth, then pour it back into the pan to heat through.
Serve hot with a drizzle of coconut cream and extra chives.
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