Courgette Basil Soup (v)

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Good evening,

I felt like soup for dinner (probably craving something green and healthy after the um ice cream breakfast) this was really tasty with the added Basil it gave it a real pesto feel (which I’m a huge fan of). This recipe incorporates the Cashew Cream Cheese from the other day but feel free to use cashews on the off chance you’re not making everything with me as we go along.

The thing I really liked about this recipe is that it gives you enough time while things are going to completely clean everything up as you’re going along, leaving you with just the Vitamix (which cleans itself) and bowl.

Serves 2 (or 4 as a starter)

Ingredients:

  • 2 Courgettes
  • 1 Small Onion, chopped
  • 2/3 Cloves Garlic, minced (2 is fine but I like garlic)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cup (375ml) Vegetable Stock (I use Marigold Swiss)
  • As much fresh Basil as you like I used a small handful (I realised I put the whole batch in the picture, I used a lot less than this, if it’s really fresh then too much would be overwhelming because courgettes taste very mild)
  • 1/2 Tbsp Cashew Cream Cheese (or just Cashews)
  • Optional: 1 tbsp Nutritional Yeast
  • Salt and Pepper, to taste

Realistically if you prefer your soup on the more raw end of things, there is nothing stopping you throwing all of this into the blender as it is (and take it to high on a Vitamix for a hot soup) but I kept things in a more habitual fashion and started on the hob.

Chop Courgettes, leave 1/4 of one courgette to the side. In a saucepan place onions on a low/medium heat for a few minutes until soft, add garlic for another minute. Stir in chopped courgettes, salt and pepper over medium heat, stirring occasionally for a few minutes. Add vegetable stock and simmer until the courgettes are soft (for me this was around 7 minutes).

Pour into blender along with Basil, Cashew Cream Cheese and Nutritional Yeast and blend on high. If you don’t have a Vitamix you may need to return this to the hob, try a taste test to be sure. Take the 1/4 remainder courgette and make it into strings using a mandolin slicer (my new favourite tool) or other slicing method, use this to garnish (I also grated some of the spare courgette on top).

Serve, Enjoy.

GG

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Curried Carrot Soup (V)

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Good Afternoon!

This afternoon I really felt like a simple carrot soup. So I made one. Here’s the recipe.

Love and light,

[serves 2 as main dish, 4 as a starter]

Ingredients:

  • 5/6 Carrots, cut into chunks (I used 5 medium)
  • 1 Small Onion, chopped
  • 2 Cups (480ml) Vegetable Stock (I use Marigold Swiss)
  • 1/2 Cup (240ml) Rice Milk
  • 3/4 tsp Curry Powder
  • 2 Tbsp Lemon Juice
  • 1/2 tsp Salt
  • Black Pepper to taste

Put all ingredients in your blender (for best results in that order, I got you covered)

Blend on high for around 6 minutes, if you don’t have a Vitamix you may wish to blend and then transfer to the hob to heat.

GG

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