Archive for March, 2012

Lentil Soup

Aah, lentil soup. Perhaps the ultimate comfort food?
I always soak my lentils first, to ease digestion and to speed up cooking time. I like to soak mine a day before I make the soup, but they can be soaked 8 hours before the recipe is made. To soak, add the lentils to a bowl and cover with water and 1/2 teaspoon of baking soda.


•1 cup green lentils
•2 cups water
•1 bay leaf
•1/4 cup olive oil
•1 tablespoon vinegar
•Salt, pepper
•2 tablespoons tomato puree
•1 garlic clove, peeled and chopped
•1 small onion, peeled and chopped
•1 pepper, chopped (optional)
•1 ½ – 2 cups water

Put the first three ingredients in a pot, bring to the boil and simmer for 20 mins with the lid on. Empty the water, then add the rest of the ingredients, bring to the boil and simmer for 15 mins with the lid on.


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I saw this on Pinterest and decided to give it a go. Simply take the stubs (ends) of the spring onions and place them in a cup. You can add some kitchen towel so they don’t topple over. Add water to them.

As you can see, their roots quickly start to grow. They all start out like the top left one.

2-3 weeks later:

Voila! And you’ve saved yourself a bit of money. They aren’t quite ready yet, but they will be soon!

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Leek & Potato Soup


Leek & potato soup – easy to make & delicious. What more could a vegan ask for?


1 leek, chopped
2 large potatoes (or 3 medium potatoes), chopped (you can leave their skin on, which is what I tend to do)
1 vegetable stock cube
Salt & pepper to garnish

1) Add the leek and potatoes a pot.
2) Add boiling water from the kettle (enough so that the veg are swimming and are not touching the bottom e.g. approx 1 litre) and stock cube.
3) Put the lid on the pot, bring to the boil and simmer for 12 mins, or until the potatoes are soft (i.e. you can poke through them with a knife with ease)
4) Carefully blend the soup with a hand blender to desired consistency.
5) Serve up with salt & pepper and enjoy!

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