Roasted Pumpkin and Sage Soup

Recipe Type: Vegan Soup
Prep Time:  10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Serves 4 people as mains, or 6 people as entrée size.
 
Ingredients:
½ butternut pumpkin
1 tablespoon of garlic infused olive oil
2 cups of vegetable stock
2 cups of nut mylk
1 teaspoon of turmeric
1 tablespoon of ginger
1 bunch of fresh sage
Salt and pepper to taste.
 
Optional garnish:
Drizzle of olive oil (garlic infused if possible)
Sage leaves (3 for every bowl).
 
Method:
Preheat your oven to 180 degrees. Place pumpkin on a baking paper lined tray, drizzle with olive oil, and cook for 30-45 minutes until thoroughly and deliciously roasted.
 
In your favourite saucepan, add roasted pumpkin, stock and mylk, turmeric, ginger, sage,  salt and pepper, and blend with a hand held blender. Bring to boil, and then move to a medium-low heat until you’re ready to serve. You’ll find that adding the fresh sage after the main cooking is done will make the flavour stronger and more potent, and it will give the soup a really fresh and beautiful taste. I love a thick soup, but add another cup of water or nut mylk if you want to have a thinner version. I find water softens flavours and nut mylk will add richness and creaminess. 
 
Pour into bowls, and you can garnish Italian style by drizzling your favourite garlic infused olive oil, and then place three sage leaves in the middle of the bowl. Serve with crunchy sourdough or garlic bread, and enjoy! 

If you liked the recipe, or know someone who will, please share, like or comment via the social media links below.
 
Love and light,
 
Penelope

​Kale, Mint and Jalapeño Soup

Recipe Type: Vegan Soup
Prep Time:  10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves 4 people as mains, or 6 people as entrée size.
 
Ingredients:
2 bunches of kale, de-stemmed
1 big broccoli head
2 carrots
2 medium size potatoes
2 jalapeños
3 cups of vegetable stock
2 cups of nut mylk
1 tablespoon of dried garlic powder
Salt and pepper to taste.
1 bunch of fresh mint
 
Optional garnish
Drizzle of olive oil (garlic infused if possible)
Mint leaves
Fresh slices of jalapeño
 
Method:
In your favourite saucepan, add kale, broccoli, carrots, potatoes, jalapeños, stock, mylk, garlic powder, salt and pepper. Bring to boil, and then move to a medium-low heat for 15 minutes. You can add extra stock or mylk if needed. Add fresh mint and then use a hand held blender to blend to a smooth consistency.  
 
Pour into bowls, and you can garnish with fresh mint or jalapeños in the middle of the bowl. Serve with crunchy sourdough or garlic bread, and enjoy! 
 
If you liked the recipe, or know someone who will, please share, like or comment via the social media links below.
 
Love and light,
 
Penelope

Rosemary, Cauliflower and Broccoli soup

Recipe Type: Vegan Soup
Prep Time:  10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves 4 people as mains, or 6 people as entrée size.
 
Ingredients:
2 tablespoons of olive Oil
2 large leeks, or 3 small leeks, chopped.
1 full large cauliflower, chopped
1 head of broccoli, chopped
2 medium size succhini, or one large, chopped
2 cups of vegetable stock
2 cups of nut mylk
pepper *I usually find stock is salty enough but can add more if needed
2-3 Tablespoons of fresh rosemary, off stem.
1 cup of parley, not chopped.
 
Optional garnish
Drizzle of olive oil (rosemary or garlic infused if possible)
Small sprig of rosemary
 
Method:
In your favorite skillet, leek and sauté until soft, I prefer a medium – medium-low heat so that the flavors are slowly released and you don’t overcook the leeks.  Add cauliflower, broccoli, zucchini, stock and mylk, pepper, and ½ the rosemary. Bring to boil, and then change to a medium-low heat for twenty minutes.
 
To make the soup smooth, either blend or process – but add the parsley and left over rosemary before the process begins. You’ll find that adding the fresh herbs after the main cooking is done will make the flavors stronger and more potent, and it will give the soup a really fresh and beautiful taste. I love a thick soup, but add another cup of water or nut mylk if you want to have a thinner version. I find water softens flavours and nut mylk will add richness and creaminess. 
 
Pour into bowls, and you can garnish Italian style by drizzling your favorite extra virgin olive oil or infused olive oil, and then place a small sprig of rosemary in the middle of the bowl. Serve with crunchy sourdough or garlic bread, and enjoy!