Cream of Mushroom and Thyme Soup

Mushroom Thyme Soup

These flavours go so well together I just had to do it! I got a load of mushrooms in my Abel & Cole delivery this week so soup it is! I love making a soup at the beginning of the week that will last me for the whole week… great for lunch alongside a salad or on its own with some Biona organic Rye bread 🙂

Ingredients

A box of mushrooms – about 10-12 – chopped
1 onion – peeled and chopped
1 potato, peeled and chopped
1 can coconut milk
1 cup organic vegetable stock
About 6 sprigs of fresh thyme, without branches (add more if you like)
Salt & pepper to taste
Half tsp coconut oil

Method

Heat the oil in a large saucepan. Once hot, add onion and cook for 1 minute, then add the mushrooms and cook for a further minute. Add the potato until coated in the oil then add the stock, and then the coconut milk.

Leave to heat for around two minutes then add the thyme, salt and pepper. Stir well, turn down heat, add lid and leave to simmer for an hour.

Once ready, blend fully (in a blender or with a handheld) and serve.

Enjoy!
Love,
Lauren

Vegan Lunch Sandwich

Vegan Sandwich 1

This isn’t going to be a long post, it is simply here to remind you that being vegetarian or vegan isn’t as hard as you think, so we want to give you as much inspiration as possible for easy, healthy meals to convince you that you can do it!

Ingredients

Sliced cucumber
Sliced tomato
Sliced avocado
A handful of alfalfa sprouts
Granary bread or Biona organic rye

Optional spreads:
Hummus
Vegan mayonnaise
Tahini
Cottage cheese (if you don’t need it vegan)

Easy peasy yummy lunch!

Vegan Sandwich 2

Lauren x

Cauliflower & Tahini Soup

Cauliflower & Tahina Soup

I love cauliflower, especially as a purée, because of the beautiful smooth texture it blends into. This soup makes use of that, and the addition of tahini makes it even creamier!

Cauliflower contains sulforaphane, which has been shown to kill cancer stem cells, thereby slowing tumor growth. Researchers believe that eliminating cancer stem cells may be the answer to fighting cancer. It is also packed full of anti-oxidants and phytonutrients, is good for your heart and your brain, and has anti-inflammatory properties.

Sesame seeds (the main ingredient of tahini) are high in calcium, magnesium, phosphorus and iron. Need any more reasons to make this soup tonight? It’s simple to make and takes no time at all!

Ingredients (serves 4)

3 tbsp extra virgin olive oil
2 large onions, sliced
6 big cloves of garlic
1 tsp cumin seeds
1 whole star anise
a head of cauliflower (about 500g) cut into florets
one potato (about 200g) peeled and cut up
1 litre water
1 tbsp organic vegetable stock paste or powder
3 bay leaves
the juice of half a lemon
1/2 tsp himalayan salt
1/8 tsp white pepper
1/3 cup organic tahini
pomegranate concentrate (optional)

Method

Fry the onion in the olive oil until it caramelizes. The more colour you get on the onions, the more flavour you’ll be putting into the soup. You want them to look something like this:

IMG_0130

The trick is to keep it on a medium heat and stir every now and then. If you feel that they may start to burn, add a few drops of water and continue. You could brown them even more than I’ve done here, I was just in a rush to make supper!

Add the garlic, cumin and star anise. Fry for a few more minutes. Add the cauliflower, potato, water, stock and bay leaves. Simmer until the cauliflower and potato are tender. The smaller (and more evenly-sized) your pieces of cauliflower and potato, the faster they will cook.

Remove the bay leaves and star anise, then pour everything into your blender. Add the rest of the ingredients and blend until completely, 100% smooth. The measurements I’ve given for lemon, salt and pepper are just a guideline – use your taste!

I’ve served it with a drizzle of pomegranate concentrate – the sweet tartness balances the soup beautifully.

Health & happiness!

Love,
Raine

On-The-Go-Lunch Wraps

Falafel wrap

We’re all busy running around and most of us don’t have the time to stand there cooking a fresh soup and home-baked gluten-free bread for lunch every day, but lunches should still be healthy, and they can be healthy and easy at the same time.

I used my vegan falafel and put them in a spelt flour wrap with leftover homemade tahini and lettuce. You can add whatever you want to it!

This is a great baby led weaning idea as you can just rip it all up and leave it on the tray in front of them!

Just a short post but hoping it inspires you to create healthy lunches for you and the kids!

Love,
Lauren

Anti-Inflammatory Parsnip & Turmeric Soup

parsnip turmeric

As you may well know about me already, the disease I had was rheumatoid arthritis. The pain was unbearable but the swelling, the fluid, inside the joints was the worst thing – it was so uncomfortable. I used to explain that it felt like jelly in between the joints as they moved – eugh! I never want that feeling back so I make sure I eat a lot of anti-inflammatory foods, turmeric being one of the top ingredients. My husband loves soups and they are so easy to make and such a great thing to have in the fridge during the winter. I usually try and make one a week and then I know I have lunch for a good few days. This week I had some parsnips left that were going to go bad if I didn’t use them soon so I decided to make a gorgeous winter-warmer anti-inflammatory soup.

Ingredients

5 parsnips, peeled and chopped
2 potatoes, peeled and chopped
1 onion, chopped
Half tsp coconut oil
3 tbsp turmeric
1 cup boiling water
1 cup almond or coconut milk
Salt and pepper to taste

Method

Start by heating the coconut oil in a large saucepan. Once it’s hot, add the onion and leave for around a minute, stirring occasionally, until it becomes transparent. Then add the potatoes and parsnips and coat them with the oil.

Once coated, add the water and coconut or almond milk. Give it a good stir, then add the turmeric and salt and pepper to taste. If you don’t like it too thick, you can add more water or almond milk and you can adjust the amount of turmeric you use depending on your preference.

Turn down heat, put on the lid and leave to simmer for around an hour. Once all the vegetables are super soft, take off the heat and either transfer to a blender or use a handheld blender – my preference – and blend until smooth. Taste it now and see if you need to add salt or pepper. Serve straight away or keep it in the fridge (once cool) and reheat just as much as you need each time.

Enjoy!

Love,
Lauren