Think veggie soups are bland? Think again. These meat-free marvels are packed with bold flavours and hearty ingredients. And it’s the perfect spoil for a cold winter day. 

Charred tomato soup & cheesy toasties 

Serves 4-6

Ingredients 

1kg tomatoes, quartered 
1 onion, quartered 
Glug canola or olive oil 
2 tsp smoked paprika 
1 tsp chilli flakes (optional)
Salt and milled pepper 
¼ cup brown sugar 
6 cloves garlic, sliced 
4 sprigs each rosemary and thyme 
2½-3 cups chicken or vegetable stock 
Handful fresh basil + extra for serving 
Squeeze lemon juice   

For the cheesy toasties  

¼ cup butter, softened 
1 bulb garlic 
4-6 slices of crusty bread 
200g grated Cheddar or Gouda   

Method   

1. Preheat oven to 200°C. 
2. Place tomatoes and onions on a baking tray, cut side facing up. Drizzle with oil, add seasonings and sugar. 
3. Roast for about 45 minutes until charred and fragrant. Set aside. 
4. Cut the top of garlic bulb off so cloves are just exposed. Drizzle with oil and season. Wrap in foil or baking paper and roast for 35-40 minutes. Cool and reserve for toast. 
5. Heat oil in a pot and sauté sliced 6 cloves of garlic until fragrant, about 2-3 minutes. 
6. Add rosemary and thyme and cook for another minute until fragrant. 
7. Tip in roasted tomato mixture, including pan juices. Add stock and simmer, covered, for 15–20 minutes. 
8. Remove herb stalks, add basil and blend until smooth. Season to taste with the lemon juice.
9. For the cheesy toasties, squeeze the soft roasted flesh of garlic out. Combine butter and garlic until smooth. 
10. Spread on the outside of each slice of bread. Top half the slices with cheese, then sandwich close. Toast in a hot pan until golden and cheese has melted. 
11. Slice the toastie and serve with hot soup, garnished with basil.

Recipe & styling: Gail Damon
Photographs: Zhann Solomons 

Asian miso and green veg soup with noodles 

Serves 4  

Ingredients 

1 Tbsp oil
½ onion, finely chopped
1 clove garlic, chopped
1 Tbsp grated ginger
1½ Tbsp miso paste
1 Tbsp soy sauce
5 cups chicken stock
1 cup chopped broccoli
2 cups brown mushrooms, sliced
1 cup mung bean sprouts
1 cup Swiss chard, torn  

To serve 

½ cup fresh coriander
¼ cup spring onion, chopped
1 tsp chilli flakes
150g rice noodles 

Method  

1. Heat oil in a pot over medium heat. Add onion and fry for 5 minutes or until soft. Add garlic and ginger and fry for 1 minute.
2. Dissolve miso paste in soy sauce and chicken stock, then add to the pot. Bring to the boil, then reduce heat and simmer for 10 minutes.
3. Add the broccoli and mushrooms and simmer for a further 10 minutes, until broccoli is tender.
4. Remove from the heat and stir in the sprouts and Swiss chard.
5. Cook noodles according to packet instructions. Drain and divide between bowls.
6. Pour broth over the noodles and top with coriander, spring onion and chilli flakes.

Top tip: Miso paste is a traditional Japanese seasoning made from soy beans. If you can’t find it in your local shop, it’s easily available at most Asian stores. 

Recipes & styling: Kate Turner
Photography: Samantha Pinto 

Beetroot and ginger soup 

Serves 4 

Ingredients 

For the soup 

2 Tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 large carrot, chopped
7 medium beetroots, peeled
4 tsp ginger, peeled and grated
4½ cups vegetable stock
¾ tin coconut cream
Salt and pepper
3 Tbsp oil 

To serve 

¼ tin coconut cream
½ cup parsley  

Method  

1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. In a large pot, heat the oil over medium heat. Add the onion, garlic and carrot, and fry until the onions are cooked through.
3. Chop the beetroot into small pieces and add them to the pot along with the ginger. Fry for an additional 5 minutes.
4. Add the vegetable stock and bring to the boil, then reduce the heat and simmer for 35 minutes until the beetroot is tender.
5. Using a hand blender, blend the soup until smooth. Slowly pour in the coconut cream and blend again. 
6. To make the croutons, coat the bread in olive oil. Place on the baking tray and bake for 10 minutes. Toss halfway through.
7. To serve, spoon soup into bowls, drizzle with remaining coconut cream and top with parsley and croutons.

Quick tip: If you prefer a thicker, more creamy soup, reduce the amount of vegetable stock to 3 cups. 

Recipes & styling: Kate Turner
Photography: Andreas Eiselen 

Red lentil soup with buttered carrots and sunflower seeds 

Serves 6  

Ingredients 

½ garlic bulb, skin on
2 Tbsp olive oil
8 carrots, peeled and sliced
2 Tbsp butter, softened
30g thyme
Salt and black pepper
2 shallots, peeled and chopped
1 lemon, zest and juice
2 Tbsp peeled and grated ginger
2 Tbsp peeled and grated turmeric
½ tsp smoked chilli flakes
1L vegetable stock
2 cups red lentils, rinsed
2 cups coconut cream
Toasted sunflower seeds, to garnish
Micro rocket, to garnish 

Method 

1. Preheat oven to 180°C.
2. Drizzle the garlic with 1 Tbsp oil and wrap in foil. Toss carrots with 1 Tbsp butter, thyme, salt and pepper. Place the garlic and carrots in a roasting tin and roast for 30 minutes.
3. Heat remaining oil and butter in a large pot. Fry the shallots for 5 minutes.
4. Add the lemon zest, ginger, turmeric and chilli. Cook, stirring, until fragrant. Add the stock and lentils, and stir well.
5. Unwrap the roast garlic and squeeze it out of its skin. Add it to the pot, along with half the carrots. Bring to the boil, then reduce to a simmer and cook for 10 minutes.
6. Add lemon juice and coconut cream. Blend soup until smooth.
7. Serve your red lentil soup topped with remaining roasted carrots, sunflower seeds and micro rocket.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

The post Meat-free soups that are anything but boring appeared first on MyKitchen.

The post Lentil dip with cracker bread appeared first on MyKitchen.

Now here’s a bowl of soup that can get you through the day. Our red lentil soup with buttered carrots contains all of your food groups, and loads of vitamins and minerals.

SERVES 6 // COOKING TIME 1 hour 5 min

INGREDIENTS
½ garlic bulb, skin on
2 tbsp olive oil
8 carrots, peeled and sliced
2 tbsp butter, softened
30 g thyme
Salt and black pepper
2 shallots, peeled and chopped
1 lemon, zest and juice
2 tbsp peeled and grated ginger
2 tbsp peeled and grated turmeric
½ tsp smoked chilli flakes
1 L vegetable stock
2 cups red lentils, rinsed
2 cups coconut cream
Toasted sunflower seeds, to garnish
Micro-rocket, to garnish

METHOD
1. Preheat oven to 180°C.
2. Drizzle the garlic with 1 tbsp oil and wrap in foil. Toss carrots with 1 tbsp butter, thyme, salt and pepper. Place the garlic and carrots in a roasting tin and roast for 30 minutes.
3. Heat remaining oil and butter in a large pot. Fry the shallots for 5 minutes.
4. Add the lemon zest, ginger, turmeric and chilli. Cook, stirring, until fragrant. Add the stock and lentils, and stir well.
5. Unwrap the roast garlic and squeeze it out of its skin. Add it to the pot, along with half the carrots. Bring to the boil, then reduce to a simmer and cook for 10 minutes.
6. Add lemon juice and coconut cream. Blend soup until smooth.
7. Serve your red lentil soup topped with remaining roast carrots, sunflower seeds and micro-rocket.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Make carrots the star of the show with our roast carrot, ginger and lemongrass soup.

The post Red lentil soup with buttered carrots and sunflower seeds appeared first on MyKitchen.