Category, DifficultyIntermediate

Sometimes soup can be a laborious task to make a few times a week with clean up and chopping everything. If this vegan meal prep gets all the work out in one fell swoop and sets your up for a week of delicious lunches. Let us know you’re favourite soups.

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
Sweet Potato & Coconut
 2 tbsp oil
 2 small onions, finely chopped
 2 cloves of garlic, finely chopped
 1 chilli
 2 sweet potatoes (with skin)
 Pinch of salt
 1 vegetable stock
 1 ml coconut milk

Instructions
1

Finely chop onions, garlic and chilli (leave / remove the seeds depending on desired level of spice!)

2

Chop the sweet potato

3

Add 2 tbsp of oil to a hot pan

4

Add a pinch of salt

5

Add the chopped vegetables and sweet potato to the pan and ‘sweat’ with a lid on until soft

6

Once soft, add 1ltr of veg stock, a tin of coconut milk

7

Bring to the boil for 10-15 minutes

Mushroom & Lentil
8

2 tbsp oil

9

2 small white onions, finely chopped

10

2 cloves of garlic, finely chopped

11

1 celeriac or 1 medium sized potato

12

Pinch of salt

13

300g mushrooms

14

3 tbsp tamari (or soy sauce)

15

1 x 400g tin of lentils (green or puy)

16

1 ltr vegetable stock

17

Finely chop onions, garlic

18

Rinse and roughly chop the celeriac

19

Chop the mushrooms

20

Add 2 tbsp of oil to a hot pan

21

Add a pinch of salt

22

Add the chopped vegetables to the pan and ‘sweat’ with a lid on until soft

23

When soft add the lentils, the vegetable stock and the tamari sauce

24

Bring to the boil for 10-15 minutes and viola!

Charred Red Pepper & Cashew
25

2 tbsp oil

26

2 small onions, finely chopped

27

2 cloves of garlic, finely choppe

28

2 red pepper, chopped

29

Pinch of salt

30

150g toasted cashew nuts

31

1 ltr vegetable stock

32

Finely chop onions, garlic

33

Chop the red peppers

34

Add all chopped veg to the pan with a pinch of salt

35

Leave to ‘sweat’ for 5-10 minutes

36

When soft add 1ltr of veg stock, 1 tin of chopped tomatoes and the cashew nuts

37

Bring to the boil for 10-15 minutes

38

Once boiled, blend!

Ingredients

Ingredients
Sweet Potato & Coconut
 2 tbsp oil
 2 small onions, finely chopped
 2 cloves of garlic, finely chopped
 1 chilli
 2 sweet potatoes (with skin)
 Pinch of salt
 1 vegetable stock
 1 ml coconut milk

Directions

Instructions
1

Finely chop onions, garlic and chilli (leave / remove the seeds depending on desired level of spice!)

2

Chop the sweet potato

3

Add 2 tbsp of oil to a hot pan

4

Add a pinch of salt

5

Add the chopped vegetables and sweet potato to the pan and ‘sweat’ with a lid on until soft

6

Once soft, add 1ltr of veg stock, a tin of coconut milk

7

Bring to the boil for 10-15 minutes

Mushroom & Lentil
8

2 tbsp oil

9

2 small white onions, finely chopped

10

2 cloves of garlic, finely chopped

11

1 celeriac or 1 medium sized potato

12

Pinch of salt

13

300g mushrooms

14

3 tbsp tamari (or soy sauce)

15

1 x 400g tin of lentils (green or puy)

16

1 ltr vegetable stock

17

Finely chop onions, garlic

18

Rinse and roughly chop the celeriac

19

Chop the mushrooms

20

Add 2 tbsp of oil to a hot pan

21

Add a pinch of salt

22

Add the chopped vegetables to the pan and ‘sweat’ with a lid on until soft

23

When soft add the lentils, the vegetable stock and the tamari sauce

24

Bring to the boil for 10-15 minutes and viola!

Charred Red Pepper & Cashew
25

2 tbsp oil

26

2 small onions, finely chopped

27

2 cloves of garlic, finely choppe

28

2 red pepper, chopped

29

Pinch of salt

30

150g toasted cashew nuts

31

1 ltr vegetable stock

32

Finely chop onions, garlic

33

Chop the red peppers

34

Add all chopped veg to the pan with a pinch of salt

35

Leave to ‘sweat’ for 5-10 minutes

36

When soft add 1ltr of veg stock, 1 tin of chopped tomatoes and the cashew nuts

37

Bring to the boil for 10-15 minutes

38

Once boiled, blend!

Winter Soup

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