Gluten-Free Vegan Soup Recipes

Recipe – The Human Torch – Spicy Butternut Squash & Sweet Potato Souper Hero

Spicy Butternut Squash & Sweet Potatao Soup

Perfect for lunch especially when it’s cold outside. Butternut Squash soup is such a warming autumn meal. This Souper Hero has got a spicy kick to it, but a subtle sweetness pulled through the from the sweet potato.

Tip – Save the Butternut Squash skin & turn them into easy to make & super healthy crisps.

Ingredients

One Butternut Squash (roughly 570g)

One Sweet Potato (roughly 300g)

1 Garlic Clove

1 Green Chilli

Fresh Rosemary

Method

Preheat oven to 180 degrees.

Cut the thick skin off the butternut squash & use it to make Butternut Squash Crisps ()

Once the skin is removed, cut the orange flesh into cubes & place in a baking with oil (I personally use 1Kcal spray) & cover in paprika (how much you use depends on how spicy you like food). Put into the over for twenty minutes, check after ten minutes & again after five as every over is different.

While the butternut squash is roasting chop the sweet potato up into large chunks. & boil in a saucepan.

Five minutes before the butternut squash is cooked add the chilli & garlic – these do not need to be chopped – just cut off the stalk & throw in whole.

Use any off cuts – such as stalks & outer leaves as a stock. Put into a saucepan with two pints of boiling water & simmer.

Once everything is cooked transfer into soup blender or food processor, add stock & fresh rosemary. Depending on how thick you like your soup is dependent on how much stock you add. If you like your soup thick – like me add less stock.

Best Served – Piping hot on a cold wintery day. I serve with Gluten-Free bread rolls or home potato slices.

Information

This recipe either makes four bowls of soup (depending on this being lunch, starter or dinner & your portion sizes & amount of stock used). 114 Calories & 0.4 Grams of fat.

Gluten-free, suitable for Vegans, Vegetarians, Monsters & Bunnies

 

 

Recipe – Green Arrow SouperHero – Cabbage & Kale Soup

Cabbage & Kale Soup

 

(http://en.wikipedia.org/wiki/Green_Arrow)

Perfect for lunch especially on a cold winters day. Kale & Cabbage are both key foods for a vegan diet – they are nutritious & delicious. Kale is high in vitamin C & K, beta carotene & calcium. When Kale is chopped it contains higher amounts of sulforaphane. Cabbage is also a great source of vitamin C & K, as well as fibre. It also contains vitamin B6 & folate.

Ingredients

Half a Savoy Cabbage (roughly 300g)

A Full Bunch of Kale (roughly 300g)

1 Leek

1 Garlic Clove

1 Green Chilli

Method

Chop leek, cabbage, kale & chilli. Crush garlic.

Use any off cuts – such as stalks & outer leaves as a stock. Put into a saucepan with two pints of boiling water & simmer.

In a large cooking pot, lightly fry (I use 1 Kcal fry light) chopped leeks for five minutes or until soft & slightly brown. Add chilli & garlic & cook for a further two minutes. Add cabbage & a half a cup of boiled water. Bring to the boil & cook until water has gone. (If you like your cabbage softer add more water – I like my cabbage crunchy with more tatse)

Once cabbage mixture is cooked to your liking transfer into your soup blender (or food processor). Add stock & kale (I prefer to be able to taste the kale – so raw works well for me. However if you are unsure throw the chopped kale in the cooking pot when you cook the cabbage). Depending on how thick you like your soup is dependent on how much stock you add. If you like your soup thick – like me add less stock.

Once blended together transfer back to the large cooking pot & simmer for five to ten minutes.

Best Served – Piping hot on a cold wintery day. I serve with Gluten-Free bread rolls or home potato slices.

Cabbage & Kale Soup

 

Information

This recipe either makes four bowls of soup (depending on this being lunch, starter or dinner & your portion sizes & amount of stock used). 56 Calories & 7.1 Grams of fat.

Gluten-free, suitable for Vegans, Vegetarians, Monsters & Bunnies

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