Soup Glorious Soup!

It’s soup season which means everyone’s on the hunt for the perfect homemade soup recipe. Explore our collection of recipes here, whip up a batch or two and tag us in your homemade soup pics!

Parsnip Soup


  • 1kg Parsnips
  • 8 Cloves of garlic
  • 1 tablespoon Rosemary
  • 2 tablespoons Maple Syrup
  • 3 Onions
  • 1.5 litres Vegetable Stock
  • 1 Lemon


  • Preheat the oven to 180C, clean the parsnips, cut into chunks and place in a roasting tin a long with the garlic cloves. Drizzle with oil, sprinkle rosemary on top followed by maple syrup, salt and pepper. Toss until coated and place in the oven for 20 minutes or until tender.

  • Slice the onions, heat some oil on a low heat in a pan and cook the onions until they go soft.

  • Carefully place the garlic, parsnips, onions and vegetable stock into a blender, blend until smooth, squeeze in the lemon juice, season with salt and pepper to taste then pour into a saucepan and heat before serving.

Vegan Pumpkin Soup



  • Heat the coconut oil in a pan, saute the onion and the garlic, add the thyme, ginger and cayenne pepper and saute until the onions are softened.

  • Pour in the coconut cream, vegetable stock and pumpkin and bring to the boil, reduce the heat to a simmer until the pumpkin is soft.

  • Use a food processor or blender to blend the ingredients, season with salt and pepper to taste. Serve warm with pumpkin seeds sprinkled on top.

Spinach & Buckwheat Soup


  • 34 Garlic Cloves minced
  • 3 Onions minced
  • 80g Buckwheat
  • 500ml Vegetable Stock
  • 80g Spinach Leaves
  • 1 teaspoon Spinach Powder
  • 1/2 teaspoon Thyme
  • Salt to taste
  • Olive Oil


  • Heat olive oil in a pan and fry the minced garlic. Add the onion, thyme salt and pepper and stir.

  • Tip in the buckwheat and vegetable stock, mix and cover for 15 minutes or until the buckwheat becomes tender.

  • Stir in the spinach and spinach powder and allow the leaves to wilt.

  • Remove from the heat and allow to cool. Tip in to a blender and blend until a soup consistency forms. Heat on a stove and serve.

Turmeric Vegetable Soup



  • Place a pan over a medium heat and heat the oil.

  • Place the onion, celery, carrot and bay leaves in the pan and cook for ten minutes.

  • Add the garlic, turmeric and ginger and continue to cook for a further five minutes.

  • Pour the vegetable stock on top and bring the mixture to the boil and then simmer for twenty minutes.

  • Using a spoon, remove the bay leaves and leave the soup to cool.

  • Carefully add the soup to a blender and blend until smooth.

  • Heat the soup when ready to serve but do not bring to the boil. Serve with croutons, pumpkin seeds, salt & pepper, sesame seeds and a squeeze of lime juice if desired.

Red Borscht Soup


  • 1 tablespoon Organic Coconut Oil
  • 3 Beetroots chopped
  • 1 Carrot chopped
  • 1 Celery Stick chopped
  • 1 Potato chopped
  • 1 Onion finely chopped
  • 4 Garlic Cloves finely chopped
  • 1500ml Beef or Vegetable Stock
  • 1/2 Green Cabbage shredded
  • 4 tablespoons Canned Tomatoes
  • Onion Salt to taste
  • Pepper to taste
  • Soured Cream
  • Dill


  • Melt the coconut oil in a saucepan and place the chopped beetroot, carrot, potato, garlic, onion and celery and fry.

  • Tip in the stock and pepper and onion salt to taste.

  • Bring to the boil, cover with a lid and simmer for 20 minutes.

  • Tip in the cabbage and tomatoes, cover the pan and cook for a further 15 minutes.

  • Taste and add more salt and pepper if needed. Serve with soured cream and fresh dill on top.

Creamy Radish Soup


  • 1 large Onion chopped
  • 1000ml Vegetable Stock
  • 3 tablespoons Butter
  • 900g Radish chopped
  • 55g Long-Grain Rice
  • 1 teaspoon Organic Ginger
  • 1 tablespoon Lemon Juice
  • 125g Yogurt
  • Salt to taste



  • In a pan, melt the butter and add the chopped onions, stir and cook until tender.

  • Tip in the vegetable stock a long with the rice and chopped radishes. Over a medium heat, cover the pan and cook until the radish and rice are cooked. This should take around 25 minutes.

  • Carefully pour the mixture in to a food processor and blend until a smooth consistency forms.

  • Tip the mixture back in to the pan on a low heat and add the ginger, yogurt and lemon juice. Be sure to stir the mixture and do not allow to boil.

  • Serve in a bowl with a drizzle of olive oil and sprinkle radish, cucumber, parsley, chilli and pepper on top.

Curried Cauliflower Soup With Salt & Pepper Cashew Nuts


Salt & Pepper Cashew Nuts

To Serve

  • A few Parsley Sprigs
  • A pinch of Chilli Flakes
  • Drizzle of extra Virgin Olive Oil


  • Heat the oil in a large saucepan over a medium heat and add the onion. Saute for 7-10 minutes until soft and translucent. Add the garlic, turmeric, curry powder and a dash of water, stir well to form a paste and fry for another 2 minutes or until the spices release their aromas.

  • Add the cauliflower and stock to the pan (do not worry if the stock does not cover the cauliflower completely) and bring to the boil. Reduce the heat to a simmer and cook for around 15 minutes or until the cauliflower is easily pierced with a fork.

  • Meanwhile make the salt & pepper cashews. Heat the oil in a medium saucepan over a medium heat until sizzling. Once hot add the pepper, salt, garlic powder and cashew nuts. Stir to coat all the cashews with the oil, then fry for 2-3 minutes stirring constantly until the cashews are golden and blistering. Remove from heat and pour the cashews out onto a plate lined with kitchen roll to cool.

  • Transfer the contents of the soup pan into a blender / food processor and blend until super smooth. You may need to do this is batches if your blender is particularly small.

  • Return the soup to the pan, add the coconut milk and the salt & pepper and stir well. Taste and adjust seasoning if needed then heat the soup until it is piping hot.

  • To serve, ladle the soup into bowls, drizzle with olive oil and sprinkle with a pinch of chilli flakes. Top with the cashew nuts and a few sprigs of parsley and enjoy!

Tomato & Red Pepper Soup


  • 2 tablespoons Olive Oil
  • 1 Onion chopped
  • 2 Red Peppers chopped
  • 2 Garlic Cloves chopped
  • 500g Tomatoes
  • 1000ml Vegetable Stock
  • 1 tablespoon Basil
  • 1/2 teaspoon Cayenne Pepper
  • 1/4 teaspoon Smoked Paprika


  • Heat the oil in a pan, saute the chopped onions and peppers (this will take around 5 minutes) then add the garlic, stir and heat for a minute or two.

  • Tip in the tomatoes, paprika, cayenne pepper, vegetable stock and bring to the boil, reduce to a simmer for 30 minutes.

  • Remove from the heat, leave to cool slightly and puree the soup with a food processor. Strain and add extra vegetable stock if desired.

  • Season with salt and pepper, serve hot and garnish with basil and croutons.

Pumpkin Soup



  • 2 tablespoons Coconut Oil
  • 2 Onions chopped
  • 1kg Pumpkin deseed, chop & remove skin
  • 600ml Vegetable Stock
  • 150ml Double Cream
  • Handful Pumpkin Seeds




  • Heat two tablespoons of coconut oil in a frying pan and add your chopped onions until soft.

  • Place the chopped pumpkin in to the frying pan and cook for 10 minutes or until soft. Making sure to stir occasionally.

  • Add the vegetable stock a long with a pinch of salt and pepper until it begins to boil. Allow to simmer for a further 10 minutes.

  • Add the double cream and bring to a boil. Take off the heat and using a blender, puree the ingredients to form a soup consistency.


  • Preheat oven to 190°C and line a baking tray with baking paper. Melt 52g of coconut oil and drizzle over the chopped bread in a mixing bowl.

  • Add the garlic powder, salt, pepper and Italian seasoning and gently combine.

  • Add to the lined baking tray, making sure the croutons are evenly spread out. Bake in the oven until a golden brown colour.

  • Let the croutons cool completely before adding to your pumpkin soup.

To Decorate

  • Add any left over double cream to the middle of the bowl and create a swirl/circle. Scatter your croutons and pumpkin seeds on top a long with a sprinkle of salt and pepper.

Fairtrade Mushroom Soup


  • 50g Butter
  • 150g Mushrooms chopped
  • 2 Shallots chopped
  • 2 tablespoons Flour
  • 400ml Vegetable or Chicken Stock
  • 125ml Double Cream
  • 125ml Milk
  • Salt
  • 1 pinch of Fairtrade Organic Ground Cinnamon


  • In a saucepan, melt the butter and cook the shallots and mushrooms until soft.

  • Tip in the flour and mix until smooth. Slowly pour in the stock while stirring and cook until thick.

  • Add the milk and cream, salt and pepper and a pinch of cinnamon.

  • Heat the soup but do not boil.

Brussels Sprout Soup


  • 2 teaspoons Olive Oil
  • 2 Onions chopped
  • 2 Cloves of Garlic minced
  • 300g Brussels Sprouts cooked & chopped
  • 650ml Vegetable Stock
  • 4 tablespoons Cream
  • 100g Cheddar grated
  • Celery Salt
  • Black Pepper


  • Heat the oil in a pan and fry the onions until soft, add the garlic and fry for 1 minute. Tip in the chopped sprouts and vegetable stock, cover and bring to the boil. Remove from the heat and leave to cool down.

  • Puree the soup, return to the heat and simmer while stirring in the cream and cheese until the cheese has melted. Season with celery salt and pepper and serve with a drizzle of oil.

Beef & Tomato Soup



  • Place the beef into a slow cooker, add beef broth and roast for 2 hours on a high setting or 4 to 6 hours on a low setting. Remove the beef from the slow cooker and place in a serving dish. Break apart lightly with two forks.

  • Place the shredded beef and remaining ingredients into a deep pan, bring to a boil, reduce the heat, cover and leave to simmer for an hour or two or until the beef is cooked through.

  • Serve warm and garnish with left over shredded beef.

Beef Goulash Soup


  • 2 hanfuls Parsley chopped
  • 1 Red Pepper diced
  • 3 Potato peeled and chopped
  • 2 Carrots peeled and diced
  • 3 Garlic Cloves finely chopped
  • 2 teaspoon Smoked Paprika
  • 1 tablespoon Coconut Oil
  • 400g Tinned Tomatos chopped
  • 1 Onion sliced
  • 1 teaspoon Caraway Seeds
  • 200g Stewing Beef diced
  • 600ml Beef Stock
  • pinch of Salt


  • In a pan heat the coconut oil and add the onion and garlic. Fry until they begin to change colour slightly. Add the beef and allow to brown while stirring.

  • Add the caraway seeds a long with the paprika, tomatos and beef stock. Cover and leave for 30 minutes.

  • Add the potato. red pepper and salt, cover and leave for 20 minutes.

  • Add to a bowl and serve with chopped parlsey sprinkled on top.

About the Author


As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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