Tomato Soup

Tomato Soup

I think soup could be my new favourite food at the moment! It’s so simple to make, very healthy but also a great comfort food on these cold wintery days. What could be better than that really! 🙂

Tomato Soup 6

Preparation Time: 10 Minutes
Cooking Time: 120 Minutes
Serves: 4
Calories Per Serving: 197


  • 2 Tbsp Olive Oil
  • 1 White Onion, diced
  • 4 Garlic Cloves, finely chopped
  • 1 Small Red Chili, (about 6 or 7cm long) finely chopped
  • 12 Tomatoes, roughly chopped
  • 4 Sticks of Celery, thinly sliced
  • 2 Red Peppers, thin slices 2cm long
  • 1 Cup/250ml/9 fl.oz Unsweetened Almond Milk
  • 2 Cups/500ml/18 fl.oz Vegetable Stock
  • 1 Tsp Dried Parsley
  • Salt
  • Pepper


  • Add the oil to a large pan and heat up over a low heat
  • Add the onions and saute for 5 minutes
  • Add the Garlic and red chili and saute for a further 5 minutes
  • Place the tomatoes into the pan and simmer for 10 minutes
  • To the tomatoes add the rest of the vegetables, milk and stock and simmer for about 90 minutes until all of the vegetables are nice and soft
  • Blend the soup with either a hand blender in the pan or in small batches in a food processor until smooth
  • Add a pinch of salt and pepper and the dried parsley and warm back through
  • Heat through and serve immediately, or keep in the fridge for 2 days
  • This can also be frozen

Broccoli & Spinach Soup

Broccoli & Spinach Soup 8

When you’ve only got a couple of things left in your fridge before you do your shopping, there aren’t that many things that you can make. This is were a good soup comes into it’s own. A simple soup that you can leave to cook while you’re busy doing other things. A few ingredients and you’re ready to go! Serve with some homemade crusty bread and this soup is a real winner 🙂

Broccoli & Spinach Soup 10

Broccoli & Spinach Soup 9

Preparation Time: 10 Minutes
Cooking Time: 90 Minutes
Serves: 4
Calories Per Serving: 177 Cals


  • 550g/1lb 3oz Broccoli, chopped into small florets
  • 50g/2oz Baby Spinach
  • 4 Celery Stalks, thinly sliced
  • 2 Onions, diced
  • 4 Cloves of Garlic, finely chopped
  • 2l of Water
  • 3 Tbsp Olive Oil
  • 1 tsp Salt


  • Heat the oil up in a large pan over a low-medium heat
  • Add the onion and celery to the hot oil and saute for about 10 minutes, stirring occasionally
  • Add the garlic to the pan and saute for a further 5 minutes
  • Add the Broccoli and cook for a further 5 minutes
  • Pour the water into the pan and let the vegetables simmer for about 50 minutes over a low heat
  • Once the vegetables are nice and tender take the pan off the heat and blend the vegetables until smooth. You can either use a hand blender directly in the pan or a blend in batches in a food processor
  • Once the soup is smooth add the uncooked baby spinach and blend again until smooth
  • Taste the soup and decide if you want to add any salt or not
  • You can now either put the pan back on the stove and heat through to serve immediately, or store the soup in an airtight container in the fridge.
  • You can also freeze this soup if you wish

Vegan Sweet Potato & Butternut Squash Soup


As the days are getting colder and darker there is nothing I like better than enjoying a good creamy soup with some home-made bread to dunk in.  This soup ticks all the right boxes, delicious, filling, cheap to make, enjoyed by the full family and really healthy too.  What could be better!  This is only enough soup for about 4 people, so if you need more than just scale up the ingredients.  If you make too much then this can easily be frozen, I’ve just completely run out of space in my freezer hence why I only made a small amount 🙂

Serves 4


  • 1 Butternut Squash
  • 4 or 5 Large Sweet Potatoes
  • 150g Chestnut Mushrooms
  • 125g Onions
  • 1 Litre Vegetable Stock
  • 3 Cloves Garlic
  • Sea Salt
  • Pinch of Fresh Rosemary
  • Pinch of Fresh Thyme


  • Peel and chop the butternut squash, sweet potatoes, onions, mushrooms, and put these in a large pan
  • Finely chop the garlic and herbs and add this to pan along with a little sea salt
  • Cover the vegetables with the stock and bring to the boil
  • Let the vegetables simmer for about 50 minutes until all ingredients are soft and starting to breaking up
  • Add half of the cooked vegetables and a ladle full of the liquid they were cooked in to a food processor and blend until almost smooth
  • Add the soup from the processor to a pan if using immediately or a container if keeping, and do the same again with the rest of the cooked veg
  • It’s best to blend in 2 halves to make sure all the lumps are gone
  • This can now be served straight away, or kept for later
  • Serve with a homemade crusty bread roll