Peppermints and Diamonds

Need: King's Traditional Soup Mix (gluten free) Vegetables:eg potato pumpkin carrots  (A similar amount as the amount of soup mix. Too much more would overwhelm the flavour) Instructions: Chop or grate vegetables finely. Add soup mix. Add water till the ingredients are well covered. Bring to the boil and watch closely, as the mix evaporates the water quickly. Add more water as necessary. Boil till the soup is tender to bite. Serve with crusty rolls.

Ingredients (serves 4): 1 kg (about 8 medium) ripe tomatoes, roughly chopped 2 tablespoons olive oil 1 medium onion, finely chopped 2 garlic cloves, minced 1 medium carrot, diced 1 teaspoon sugar (optional, to balance acidity) 2 cups vegetable stock (or water) 1/2 teaspoon dried thyme or oregano (or a few sprigs of fresh thyme) Salt and pepper to taste 1/4 cup cream, milk, or coconut milk (optional, for creaminess) Instructions: 1. Prepare the tomatoes: If you prefer a smoother soup, peel the tomatoes. To do this, score a small "X" on the bottom of each tomato, blanch them in boiling water for 30 seconds, then transfer to ice water. The skins will peel off easily. Chop the peeled tomatoes. 2. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, and carrot, and sauté for 5-7 minutes until softened. 3. Cook the tomatoes: Add the chopped tomatoes to the pot. Stir and cook for 10 minutes, allowing the tomatoes to break down and ...

Yields: 4 servings Ingredients 2 tbsp extra-virgin olive oil 1 onion, chopped 1 bunch green onions, chopped 2 cloves garlic, minced 1 potato, peeled and chopped into cubes 450g spinach, thick stems trimmed 4 cups vegetable broth Salt, to taste Freshly ground black pepper, to taste 1/2 cup non-dairy milk Instructions In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and green onions, and sauté for about 5 minutes until softened. Stir in the minced garlic, then add the chopped potato and spinach. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook for about 15 minutes, stirring occasionally, until the spinach is bright green and the potatoes are tender. Season the soup with salt and freshly ground black pepper. Using an immersion blender, blend the soup until smooth (or transfer to a blender in batches). Stir in the non-dairy milk for a creamy texture. Serve hot, garnished with croutons if desired.

 (6–8 servings) Ingredients 2 tablespoons oil 1 large onion, peeled and diced 2 cloves garlic, minced 1 kg pumpkin, peeled, deseeded, and diced into 3 cm pieces 3 teaspoons vegan stock (powder or paste) 1/2 teaspoon nutmeg 1/2 teaspoon sugar 3 1/2 cups boiling water (plus extra, if needed) 1/4 cup non-dairy milk (optional) Instructions Heat oil in a large, heavy-based pot over medium heat. Add the onion and garlic and sauté for 5 minutes, stirring occasionally, until the onion softens but doesn’t brown. Add the diced pumpkin, vegan stock, nutmeg, sugar, and boiling water. The vegetables should be just covered with liquid—add a little more water if needed. Cook on medium heat, stirring occasionally, and check to ensure nothing is sticking to the bottom of the pot. Add more water if needed to keep the vegetables covered. Continue cooking until the pumpkin is tender when pierced with a fork. Remove the pot from heat and let the soup cool slightly. Blend the soup until smooth using a b...

Ingredients: 2 tbsp oil 1 onion, diced 2 carrots, chopped 3 cups boiling water (plus extra as needed) 1 potato, diced ¼ cup small pasta (e.g., macaroni) 1 cup chopped zucchini 1 cup chopped green beans 1 cup chopped cabbage 1 can (420g) chopped tomatoes 1 can mixed, white, or kidney beans, drained and rinsed 2 tsp vegan beef stock powder or 1 cube 1 tsp sugar Optional: vegan meatballs or chopped sausage, lightly browned Optional: vegan grated cheese for garnish Instructions: 1. Start the Base Heat the oil in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes until softened. 2. Build the Soup Add the boiling water, carrots, and potato to the pot. Stir in the pasta, zucchini, green beans, cabbage, canned tomatoes, and beans. 3. Season and Simmer Mix in the vegan beef stock powder and sugar. Bring the soup to a gentle boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally. Keep an eye on the soup and add extra water as needed to ...

3 T olive oil 500g mushrooms thinly sliced 1 onion chopped  1 carrot grated 1 celery stalk diced 4 rashers vegan bacon 3T butter 1/4 cup plain flour 4 cups vegetable stock 4 potatoes Salt to taste 1 bay leaf 1 teaspoon smoked paprika 1 and 1/2 cups of cream or plant based unsweetened milk Parsley spigs to garnish Cook time 25 mins