I love soup, and I do make a good batch now and then. When I first discovered how easy soup was to make, I was amazed. I always thought that it would be impossible to replicate those Heinz tins. The good news is that it is easy to vastly improve on any tinned soup!
I tend to base my soups on potato’s, which make a nice thick soup which is a quite ‘creamy’ for a vegan palate when liquidised. I then use complimentary flavours to make the soup special or unique. The recipes change depending what I have in. Continue reading
I wanted to cook soup, a nice ‘watery’ Chinese style soup. Nice big chunky veg with lots of liquid, that was the plan. The only veg I had in would have to do, so courgette, savoy cabbage, leek and onion then. Add a some quinoa and noodles, and we’re onto something half decent, I thought.
This watery style of soup is typical of what you get at Cafe Soya in Birmingham, which is probably my favourite restaurant (they understand vegan). Filling and very tasty, I’ve copied this before but for now I was limited by cupboard ingredients. The noodle situation was grim so it was going to have to be pasta tubes, wholewheat of course. Continue reading