If you like making homemade soup, it’s worth investing in a simple stick blender. This saves you the faff of always getting out a traditional blender to use and wash all the parts. Just stick the blender in the saucepan and blitz the ingredients to the consistency you like. Done!
Before cooking, read up on food safety for people & pets (many human foods like onion, garlic, spices are unsafe around animal friends).
This homemade vegan leek & potato soup (Broke Bank Vegan) only takes 30 minutes to make, and is an ideal alternative to canned soups, all of which tend to have milk and cream. This is one of most people’s favourite soups, super-tasty and made with fresh ingredients.
The soup starts by frying leeks in vegan butter. Then come garlic and Yukon Gold potatoes (for creamy texture), veggie broth and seasonings/herbs. Vegan double cream is the last touch. Cool the soup and chill leftovers in an airtight container in the fridge. Or store in freezer-safe containers for up to 2 months. Thaw overnight before reheating (add a splash of water or broth to thin out).
Curried Parsnip Soup (The Veg Space) is made with parsnip and warm spices, for a thick and creamy soup, ideal for winter months. Parsnips (and turnips) were very popular, when people in England had very little money, and would eek out what they could from cheap ingredients. Parsnips grow easily, are naturally sweet and cost very little (they also last quite a long time like all root veggies). So they became a staple during Victorian times.
make your own cup-a-soups
Leek & Potato Soup (The Veg Space) can replace tasteless cup-a-soups. It uses whole potatoes and stewed leeks, and vegan cream to make a delicious freezable soup. It’s pretty easy to make your own soup. Just make a base of frying onion, garlic, celery and carrot in oil, add some proteins (tinned beans, lentils etc) and a base of spices or herbs with stock, cook up, blend and serve.
Most cup-a-soups in shops contain palm oil and the vegan ones tend to be tomato or minestrone. Instead, just vary the recipe above, keeping the potatoes and vegan cream, but swapping the leeks for other vegetables.
It’s not a soup, but look in shops for Plantastic Satay Noodle Pot. Made with all-natural ingredients, this is absolutely delicious and makes an ideal hot-drink-meal on chilly days, ready in 5 minutes!
Soup Club is a unique book that focuses on the healing benefits of both soup and community. After the author (a cookbook writer from Seattle) was diagnosed with brain cancer , she told friends she was craving homemade soup, and found soup on her doorstep every day for months. After being give a year to live, she has now been cancer-free for 5 years. And retains a deep gratitude for both community – and soup.
So Caroline decided to start a weekly soup club, delivering her own original healthy soup recipes to her friends’ porches. Soon word spread, and the area morphed into a large community of soup enthusiasts, inspired by her story.
Unlike any other recipe book, this soup book includes artwork, photography and even short poems from her community, all in celebration of vegan soups! Each soup can be made on the hob or in an InstantPot, and all recipes are also gluten-free. Learn to make:
- Catalan chickpea stew with spinach
- Jamaican pumpkin & red pea soup
- Split pea soup with roasted kale
- West African vegetable stew
- Kale farinata
- Broccoli & rice soup
- Pumpkin coconut soup with curry leaves
- Teddy’s black bean soup
Caroline’s inspiring story that began with cancer and ended with community, compelled me to make soup for others. What better way to thank people for their kindness. And the recipes do work! Deborah Madison
Caroline Wright is a cookbook writer, former TV producer and veteran of Martha Stewart Omnimedia. Her terminal brain cancer diagnosis in 2017 shifted her career to focus on her health and young sons, leading her to write the book Lasting Love (about enduring love after death). She lives in Washington, USA.
powder-coated insulated food flasks
Kept is a company that creates beautifully designed food flasks, water bottles and travel mugs, in a choice of nice colours. The flasks feature integrated sporks (a combination of a fork and spoon). These keep food hot for up to 6 hours, or cold for up to 12 hours. You can also buy matching travel mugs and reusable water bottles.
Don’t drink hot drinks direct from wide-opened tops, to avoid risk of scalding. Avoid caffeine for pregnancy/nursing and affected medical conditions. Note that coffee shop tea and coffee is often much higher in caffeine, so is over recommended NHS guidelines.
All are made from double-walled stainless steel that’s leakproof and finished with a quality powder-coated finish for colour protection. They are also leakproof and easy to recycle, at end of use. Sold in beautiful sustainable gift packaging, you can buy the water bottle alone, if you don’t drink coffee.
The travel mug holds 340ml of coffee and the water bottle holds 600ml (fill up twice, to get your recommended water intake for the day). Both keep beverages cold for up to 12 hours, and hot for up to 6 hours.