snow-in-spring carrot & butternut soup

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Sooooo, who else is really confused by the snow we got this morning? Snowy cold days call for a big bowl of soup in my opinion, and this Vegan Carrot & Butternut Squash Soup just hits the spot. I thought I was done with soups until autumn, but luckily I had some root veggies on standby. This Carrot Butternut Soup is so creamy and so delicious and it’s super simple to make.

I’m a sucker for soup, especially butternut soups. Add a little sage and some more veggies and you’ll got yourself the perfect bowl of sunshine. Just the thing you need to warm your soul in this confusing weather patch. The salads and fruits are going to have to wait a little longer, but that’s okay, because there’s still lots of excitement going on in the kitchen!

This Carrot Butternut Soup is completely vegan and super duper creamy and delicious. I really toned down the seasonings in this dish to let the flavours of the vegetables shine through and it is GORGEOUS. Think creamy, warming, soulful, cozy, butternut, keeping it a little chunky and a whole lot yummy. Grab your saucepan and a blender and let’s get cracking!

Achieving the soupiness…

First of all, make sure that all your produce is organic and locally sourced (read more about the importance of organic and locally grown food HERE). I’ve started getting my fruits and veggies from a local organic veg box and it’s been so awesome so far! Mince up the onions and garlic and add them to the pan with a good splash of extra virgin olive oil (my favourite). Fry until super golden and caramelised for an extra flavour.

I like to leave the skin on my carrots and just give them a good wash (it adds so much good flavour, and you get all the extra nutrition from the carrot peels). Cube the butternut (remove the skin and seeds – compost your scraps!) and carrot kind of small so that they cook quicker and add them to the pan along with the veggie stock and seasonings.

Simmer for a good few minute until the veggies are super soft. You could leave them al dente, but since I love leaving chunks in my soups, I want to make sure that everything is cooked through and not too crunchy. Add most of the veggies and stock to your blender and blend until ultra-creamy smooth. Add back to the pan, season to taste, and stir everything together until hot, steamy, and delicious.

Finally, if you make this Snow-In-Spring Carrot & Butternut Soup make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful week, happy April, and I wish you a safe and warm Spring! I look forward to hearing from your soon!

Katherine x

Snow-In-Spring Carrot & Butternut Soup (Vegan)

Ingredients:

• 1 organic white onion, minced
• 2 cloves organic garlic, minced
• 1/2 organic butternut squash, cubed
• 2 large organic carrots, chopped
• 1 tbsp extra virgin olive oil
• 300ml vegetable stock
• 1 tsp dried organic sage
• black pepper, to taste

Method:

1. In a large saucepan, heat the olive oil over a medium-high heat. Add the onions to the pan and fry for 5 minutes until soft and lightly golden.
2. Add in the garlic and fry for 2 minutes until caramelised. Add in the squash and carrots, stirring everything together until all the veggies are coated in oil.
3. Add in the vegetable stock, sage, and black pepper, and stir everything together. Bring to the boil and leave to cook for 10-15 minutes until the veg is soft.
4. Place two thirds (2/3rds) of the veg and stock into a highspeed blender and blend on high until smooth and creamy.
5. Add back to the pan and stir everything together over a low heat until hot through. Serve with a thick slice of bread and enjoy!

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vegan creamy shiitake mushroom & brown rice soup

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Warming my soul a little with this Creamy Shiitake Mushroom & Brown Rice Soup. That’s a bit of a mouthful… literally! This soup is just what you need on these cold and snowy winter days. Winter is the season for soups and stews, and this mushroom soup hits the spot every time. Think earthy tones of mushroom mixed with creamy winter herbs and fibrous brown rice to keep you feeling full and warm on the inside. It’s creamy, herby, and oh-so delicious. What more could you ask for?

Soups have been on my heavy rotation for lunches recently, but this soup is definitely my favourite so far, oh my goodness. I have to say I’m not a big mushroom fan either but the use of shiitake mushrooms in this soup just tastes so right! Leave the soup to simmer for a while and mmm you’ve got such a delicious flavour going on.

I suppose this recipe is a mixture between a soup and a stew. We’re divided in my household. It’s a 50/50 debate on whether soups should be smooth or not. I don’t think they have to be. What do you think? Let me know in the comments! I love a chunky soup, especially rice based ones!

I got the inspiration for this dish from a creamy mushroom ramen recipe that I saw somewhere. And although this recipe has nothing to do with ramen, the dish did get me thinking more about flavour combinations. I’ve had cream of mushroom soup, but I never dared to make a chunky one. I was afraid that using regular chestnut mushrooms would be too slimy or overpowering, but the delicate texture and flavour of shiitake mushrooms is just what I was after.

So how do we make it?

This recipe is a super duper simple one-pot dish, perfect for if you’ve got other things to be doing whilst your food is cooking. The key, as always, is to caramelise the onions. Heat a good helping of olive oil in a large cooking pot and saute those onions and garlic until they’re lovely and soft and golden. Make sure you give the mushrooms a good wash before adding them to the pan – you’ll want to be careful though because shiitake mushrooms are a little fragile.

Add your veggies to the pan along with the rice and stir until everything is nice and coated in the juices from the onions. After that it’s just a simple matter of adding the stock and herbs, stirring to combined, and letting the flavours do their thing! Making sure the rice doesn’t stick to the bottom of the pan is also important – stir every 10 minutes or so.

Don’t let the rice cook completely before adding the kale and cream, otherwise you tend to end up with a very mushy soup. Once the rise is al dente add in the last of the ingredients and bring the soup to a good simmer. Once the rice is cooked to your liking, serve steaming into bowls with a slice of freshly baked Traditional Country Bread Loaf and enjoy!

Finally, if you make this Creamy Shiitake Mushroom & Brown Rice Soup, make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful week, happy March, and I wish you a safe and warm rest of the winter! I look forward to hearing from your soon!

Katherine x

Vegan Creamy Shiitake Mushroom & Brown Rice Soup

• preparation time: 10 minutes
• cook time: 40 minutes
• total time: 50 minutes
• serves: 4

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 white onions, minced
• 2 cloves garlic, minced
• 1 carrot, chopped
• 120g shiitake mushrooms
• 100g brown rice
• 3 cups veg stock
• 2 sprigs fresh thyme, minced
• 1 tbsp sage, minced
• 2 sprigs fresh rosemary, minced
• 2 cups fresh kale
• 100ml vegan double cream
• Salt and pepper, to taste

Method:

1. In a large cooking pot, heat the oil over a medium-high heat. Add in the onions and saute for 5 minutes until soft and golden. Add in the garlic and saute for another 2 minutes.
2. Add in the carrot, mushrooms, and rice, stirring until everything is combined. Add in the vegetable stock and the herbs, stir everything together, then bring to a boil.
3. Reduce the heat to a simmer and leave to cook until the rice is semi-soft, about 20 minutes. Stir occasionally to stop the rice from sticking to the bottom of the pot.
4. Add in the cream and kale, stir everything until combined, then leave to simmer until the rice is tender and the soup is fragrant, about 10 minutes. Season to taste.
5. Serve hot into bowls with a slice of Traditional Country Bread Loaf and enjoy!

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creamy vegan cauliflower soup & crispy garlic croutons

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Spring is just around the corner, and the days are calling for Cauliflower Soup with Crispy Garlic Croutons. I have been obsessed with soup lately, and this recipe just tops them all (I know I say that a lot but its true!). This cauliflower soup is ultra-creamy and so so delicious. It’s also pretty darn healthy, so don’t be fooled by its creaminess. Paired with some fresh from the oven garlic croutons and you have the perfect lunch or dinner.

Make this soup for lunch or dinner and day of the week. This recipe is super quick and really easy to make. Cook up the veg, chuck everything in the blender, and you’re done! Well, almost. We can’t forget the croutons too… I am on a cauliflower craze at the moment, I’ve got so many recipes lined up for you guys, and with Spring inching her way closer, I seized the opportunity.

You’ve probably already got all the ingredients you need for this soup. All you need now is a cauliflower. And don’t forget the leaves! That’s right, not only is this recipe super yummy, it will also help you cut down on your food waste. Did you know you can eat cauliflower leaves? Yes, you can, and they’re packed full of flavour and nutrients. Give them a good wash, as you would with salad, and you’re set.

So, how do we achieve such creaminess?

The first step, as always, is to caramelise the onions and garlic. Add them to the pot along with a good helping of olive oil and saute those babies until they’re lovely and soft and golden. The rich caramel taste of the onions and garlic really rings through dishes if you cook them well, and they really bring out such amazing flavours in this recipe too.

Cut up the potato and cauliflower pretty small, so that they cook a little quicker (conserve your energy folks!). They’re going to be blended anyway. Add them to the pot along with the veg stock, and some salt and pepper. The key to this recipe is to not add too many seasonings. We want the main flavour to be the cauliflower, after all. Some basic veggie stock and s+p is enough this time. Once cooked, blend on high until creamy smooth, then serve topped with yummy garlic croutons.

The croutons really are the cherry on the top. I fully recommend making them from my traditional country bread loaf recipe, as it really gives you the crunchiest, crispiest, croutons (and if always feels extra good to say you made the bread yourself). Cube a couple slices of homemade bread, and toss them in some olive oil, minced garlic, and of course some salt and pepper. Bake until golden and crispy.

This soup is probably the best one I’ve made this season. It’s a great way of getting your veggies in, as well as warming you up from the inside. A hug for the soul. Trully. I’m super excited to be sharing this recipe with you guys and I can’t wait to hear all about it!

Finally, if you make this Cauliflower Soup with Crispy Garlic Croutons, make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a beautiful week, happy February, and I wish you a safe and warm rest of the winter! I look forward to hearing from your soon!

Katherine x

Vegan Cauliflower Soup with Crispy Garlic Croutons

• preparation time: 10 minutes
• cook time: 20 minutes
• total time: 30 minutes
• servings: 4

Ingredients

For the cauliflower soup:

• 1 tbsp extra virgin olive oil
• 1 large white onion
• 2 cloves garlic
• 1 russet potato
• 1 cauliflower (and the leaves)*
• 1 vegetable stock cube
• salt and pepper, to taste
• fresh parsley, to garnish

*you can use the cauliflower leaves in this recipe to help reduce food waste (just give them a good wash and discard any that look old or damaged).

For the crispy garlic croutons:

• 2 slices traditional country bread loaf
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• salt and pepper, to taste

Method:

To make the creamy cauliflower soup:

1. Mince the onions and garlic, chop the potato into cubes, and cut the cauliflower (and leaves) into small pieces.
2. In a large saucepan, heat the olive oil over a medium-high heat. Add in the onions and sauté for 5 minutes, until soft and golden brown. Add the garlic and continue to sauté for another 2 minutes.
3. Add in the potatoes and the cauliflower, along with the salt, pepper, and vegetable stock cube. Add in enough boiling water to partially submerge all the vegetables. Stir everything together and leave to simmer on a medium-low heat for 20 minutes.
4. Once the potatoes and the cauliflower are cooked through, transfer everything to a heat-safe blender and blend on high until a thick and creamy soup has formed. Pour the soup back into the pan, season to taste, and keep warm until ready to serve.

To make the crispy garlic croutons:

1. Whilst the vegetables for the soup are simmering, preheat your oven to 180˚C (350˚F) and line a baking sheet with parchment paper or reusable silicone sheet.
2. Cut your slices of bread into small cubes and spread them evenly over the baking sheet. Drizzle on the oil, minced garlic, salt, and pepper, and give everything a stir with your clean hands or a pair of tongs, until all the bread cubes are evenly seasoned.
3. Bake the croutons in the over for 10-15 minutes, until they are crispy and perfectly golden.

Pour the hot soup into bowl, sprinkle on some croutons and parsley for garnish, and enjoy! Once completely cooled, this soup can be stored in an air-tight container in the fridge for up to 2 days. Keep leftover croutons separate.

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