These hearty bowls are sure to warm you up this winter
Maple Dahl Soup
Per serving: 509 cals I 25.8g fat
Serves 4
Ready in 40 mins
1 onion, diced
2 garlic cloves, finely chopped
25g ginger, finely chopped
1 large red chilli
1 tsp ground turmeric
200g red split lentils
1 litre vegetable stock
1 tsp garam masala
1 tbsp pure maple syrup
500ml coconut milk
1 lemon
coconut yoghurt (dairy-free)
200g baby spinach
black sesame seeds
1 Cook the diced onion until soft. Add the garlic, ginger and chillies, and cook for another two minutes.
2 Add the turmeric and garam masala. Stir in the lentils and pour over the stock. Cook for 20-30 minutes, or until the lentils begin to break down.
3 Add the coconut milk and maple syrup, bring the mixture to the boil, then take the pan off the heat and liquidise the soup, until the mixture is a thick but pourable consistency.
4 Wilt the spinach and stir it into the soup. Serve garnished with sesame seeds, chilli and yoghurt.
Recipe and image courtesy of Maple from Canada (maplefromcanada.co.uk)
Broth & Greens
Per serving: 451 cals I 13.1g fat
Serves 2
Ready in 15 mins
olive oil, for frying
½ onion, sliced
3 garlic cloves, chopped
1 tsp five-spice
1 cinnamon stick
500ml vegan stock
2 pak choy (bok choy), cut in half
100g Tenderstem broccoli, cut
into bite-sized pieces
a handful of kale
260g pre-cooked brown or white rice
1 thumb-sized piece of ginger root, freshly grated
1 tbsp tamari
sriracha hot sauce, chopped chilli
or spring onions, green and all,
chopped, to serve
To serve:
hemp hearts
pumpkin seeds
sesame seeds
1 Heat a little olive oil in a large saucepan. Add the onion, garlic and five-spice, and fry gently for about five minutes.
2 Add the cinnamon stick and stock, and bring to a simmer. Once simmering, add the pak choy, broccoli and kale, and simmer for a few more minutes.
3 Lastly, add the pre-cooked rice, freshly grated ginger and tamari. Serve immediately with your favourite toppings – sriracha, spring onions and chilli are great for an extra kick.
BOOKSHELF Recipe extracted from 7 Day Vegan Challenge by Bettina Campolucci Bordi (Hardie Grant, £15).
Photography: Nassima Rothacker
Vegan Tomato Soup with Spinach Ravioli
Per serving: 251 cals I 12.1g fat
Serves 6
Ready in 1 hr, plus cooling
2 x 300g packs Wait
