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by Daphne Lambert

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Jerusalem artichoke soup with tamari walnuts
2 tablespoons olive oil
1k Jerusalem artichokes, peeled and chopped
150g potato, peeled and chopped
1 white onion, peeled & diced
2 garlic cloves, finely diced
1.25 litres vegetable stock
salt & pepper
1 handful walnut halves, broken in 2
1 teaspoon olive oil
1 teaspoon tamari


serves 4


In a medium sized pan gently cook the vegetables in the olive oil until they begin to soften. Add the stock, bring to a boil, then lower the heat and simmer, covered, for 30 minutes. Remove from the heat & cool slightly.

Blitz the soup in a processor until smooth return to the pan, season as necessary.

Toss the walnuts in the olive oil & tamari. Tip into a fry pan and cook until they begin to colour.

Heat the soup, divide between 4 bowls and top with the walnuts.


Beetroot soup with sauerkraut

700g beetroot, peeled and chopped

1 potato, scrubbed or peeled and chopped

1 medium red onion, peeled and diced

1.25 litres vegetable stock

salt & pepper

4 tablespoons of sauerkraut


serves 4


Place the beetroot, onion & stock in a pan and bring to the boil. Simmer gently for 35 minutes. Cool slightly then sieve or blend until smooth, return to the pan and heat through.

Divide between four bowls put a spoonful of sauerkraut in the middle of each.


Warming carrot soup with hemp cream

2 tablespoons olive oil

750g carrots, peeled & chopped

1 medium onion roughly diced

1 small chilli finely diced

1" knob fresh root ginger grated

1” knob fresh turmeric grated

1.25 litre vegetable stock

salt & pepper

3 tablespoons shelled hemp seed

1 tablespoon nutritional yeast


serves 4


In a medium sized pan cook the carrots and onion in the olive oil until just beginning to colour. Stir in the chilli, ginger and turmeric and cook for a further 3 minutes. Add the stock and simmer covered for 15 minutes.

Whilst the soup is cooking place the hemp seeds and nutritional yeast in the jug of a processor with enough water to blitz to a cream. Tip into a bowl, if you do not use it all store in the fridge for another occasion.

Cool the soup slightly, then blitz in a blender until smooth. Return to the pan and season if required. Divide between four bowls and top with the hemp cream.


Roast cauliflower soup with turmeric & garlic

1 medium cauliflower cut into florets

dessertspoon freshly grated turmeric

3 cloves garlic diced

2 or 3 twists of black peppercorn

½ tsp salt

3 tablespoons olive oil

1 onion chopped

1 dessertspoon chopped thyme leaves

1.25 litre vegetable stock


serves 4

oven 400F 200C gas mark 6


Massage 2 tablespoons olive oil, turmeric, garlic, salt and pepper into the cauliflower florets, place on a baking tray and roast for 15 mins.

Gently cook the onion in a saucepan using the remaining olive oil for 5 minutes, then stir in the thyme. Tip in the cauliflower, add the stock and bring to the boil. Simmer gently for 5 minutes. Cool slightly then blitz until creamy

Divide between 4 bowls and serve.

Roast garlic

Make a few heads of these when the oven is on and store in a the fridge in a tightly lidded jar.

Preheat the oven to 180˚C. Place the garlic bulbs on a baking tray and drizzle with a little olive oil. Bake in the oven for around 35 minutes depending on the size of the bulbs, until soft to the touch. Remove from the oven and allow to cool.


Buckwheat noodles in ginger miso broth

1 leek, cleaned and cut into thin slices

1 tablespoon olive oil

2 tablespoons grated fresh ginger

handful spinach leaves, washed

600 ml vegetable stock

1 tablespoon tamari

150g buckwheat noodles

1 tablespoon miso mixed with 1 tablespoon water


serves 2/3


Cook the leek gently in the oil with a little water in a large pan until just tender. Then stir in the ginger and cook for 1-2 minutes. Add spinach, stirring as it softens & wilts in the heat. Once this has happened pour in the stock add the tamari and bring to the boil.

Cook the noodles in boiling water for 5 minutes, drain and refresh with cold water , add to the soup simmer for about 3 mins, remove from the heat, stir in the miso and serve.


Winter minestrone

1 leek trimmed, washed and finely sliced

1 carrot peeled and cut into small dice

1 parsnip peeled and cut into small dice

1 celery stick finely chopped

1 garlic clove

225g tin of chopped tomatoes

1.5 litres vegetable stock

75g wholemeal spaghetti

200g kale

salt & pepper


serves 6


Place the vegetables and olive oil in a large pan over a low heat and cook gently for 10 mins

Add the tomatoes, garlic and stock bring to the boil, lower the heat and simmer for 10 mins

Break the spaghetti into the pan. Simmer for a further 2 mins. Cut the kale into ribbons, discarding any thick cores. Add the kale to the pan. Simmer, without the lid on for 10 mins till the pasta and kale are cooked. Taste and season if necessary before serving.

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