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Two Yummy Vegan Soups..

1. Pea Soup w/Roasted Edamame Beans


1 Leek
1 Onion
3 Garlic Cloves
3 tablespoons Avocado Oil

4 cups/1000ml/35oz Water
3/4 cup/30g/1oz Mint, Chopped
Salt & Pepper to taste
2 Mushroom Stock Cube 

800g/28oz Peas 
2 Potatoes
2 heaped tablespoons of Nutritional Yeast


400g/14oz Shelled Edamame
2 tablespoons Avocado Oil
1/4 teaspoon of :
Onion powder
Smoked Paprika
Garlic powder
Curry powder


Blitz your onion, garlic and leek then add the oil to saute for a few minutes

Add your salt, pepper, mint, water & stock to the bowl and bring to the boil.

Add the chopped potato and cook for 10 minutes (or until vegetables are tender).

Add the peas and nutritional yeast and bring back to the boil then let it cool a bit.

Blitz/ Process the mixture until smooth.

Season to taste & serve with the edamame beans sprinkled across the top.


Preheat Oven to 180C/350F

Mix the oil and all the spices together in a bowl.

Drop the Edamame in and coat them all and then scatter across a baking tray.

Roast for 15-20 minutes or until crispy (mine often take 20+)

I also made falafels cookies to sprinkle over the top. Just a normal falafel recipe but I make them flat and bake longer so crispy for crumbling over salads and soups 

2. Cheese and Broccoli Soup

The thing I have loved most about turning plant based is that we never have any food waste. The minute I think something needs using up I design a soup/salad/loaf or buddha bowl around it.

I had some broccoli the other night so I looked up broccoli soups and then adapted the yummiest sounding to make it Vegan. Marcus was back for seconds so it wasn't just me that thought it was lush.


1 Onion
30g/1oz Vegan Butter

400g/14oz Broccoli, Roughly chopped
150g/5.3oz Potatoes, Roughly chopped
800g/28.2oz Water
1 Mushroom Stock Cube 

150g/5.3oz Vegan Cream Cheese 
150g/5.3oz Almond Milk
2 heaped tablespoons of Nutritional Yeast
150g/5.3oz Vegan Hard Cheese, Roughly chopped

Salt & Pepper to taste
Dried Seaweed to re hydrate if wanted


Blitz your onion then add the butter to saute for a few minutes

Add your broccoli, potatoes, water & stock to the bowl. Cook for 20/25 minutes (or until vegetables are tender). Blitz/ Process the mixture until smooth.

Add the Cream Cheese, Almond Milk & Hard Cheese and Nutritional Yeast then Blend until cheese has melted into the soup.

Season to taste & serve with toasted bread on the side or if you want to stay light on the carbs you can add dried seaweed for seasoning which rehydrates to yummy gooeyness..

The Nutritional Yeast means it tastes cheesy but has the added bonus of fabulous Vitamin B12 and the Seaweed adds Omega 3 which are both things that Plant Based peeps often don't get enough of. 

Who has a favourite soup I can play with to make it Vegan? 

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