”Soups are great all year round and this book has some tasty and filling new recipes to try out. When the soup is simmering – treat yourself to some everyday luxury with relaxing mindfulness practices included in the recipes.”
Making vegetarian soups is not difficult. But, to make them a filling meal can be a challenge. ”Vegetarian soups – 10 filling soups” contains 10 recipes of filling soups, all easy to cook and healthy. If you feel you want to increase your protein intake this book includes an extra recipe for protein rich bread. Recipes included:
Borlotti bean soup with parsley
Classic lentil soup
Lentil soup with coconut milk and ginger
Cauliflower soup with leek and thyme
Green pea soup with horseradish cream
Pumpkin soup – perfect Halloween food
Autumn soup on Jerusalem artichokes and mushrooms
2-in-1 recipe: Roasted vegetables and autumn vegetable soup
Kale soup with egg
Luxurious broccoli soup with feta cheese and hazelnuts
+ 1 extra recipe: Protein bread with plenty of seeds
This isno ordinarybroccolisoup.It’s a realluxury soup. Topped withfeta cheeseand hazelnuts it feels likefine dining food. But, saying that, youcan of courseeat iton a Tuesday too! Read the rest of the recipe…
Coming home late you need something healthy to eat. This bean soup is quick, simple and good. The dish is also easy to cook on a hike on a gas cooker.
Cooking time: 15 minutes, using pre cooked beans. Read the rest of the recipe…
Cauliflower tastes so good, and cauliflower soup is even nicer. Cauliflower is in season late summer and autumn. A little crème fraîche rounds the soup off making it creamy.
This soup is quick every day food. If there is something left over it will keep in the fridge for a couple of days. Read the rest of the recipe…
This soup is mild in flavour and the egg increases the amount of protein in the meal, making it filling. Kale contains iron which is extra good for those not eating meat. When one has eaten this soup you can enjoy both the flavour and having been healthy.
Cooking time: 40 minutes including a long break. Read the rest of the recipe…
Green pea soup is a completely different experience from yellow pea soup. With frozen peas it can be cooked all year.
It is a very filling soup. If there is anything left over it can be kept in the fridge for freezer for another day.
Cooking time: 25 minutes, including a 5 minutes break. Read the rest of the recipe…
This pumpkin soup is perfect for Halloween, but you can make it using cauliflower too, for variation.
If you save any leftovers, save the parmesan cheese, the crème fraîche and the chives on the side.
Cooking time: 60 minutes, including a break. Read the rest of the recipe…