Vegan Soup – The Green or The Orange?

Are you bored with the daily question: what to eat? Soup can be your perfect choice for a light meal or when it is rainy weather outside. Both of these recipes are vegan-friendly too!

Green Pea Soup

Ingredients

• 1 medium onion
• 3 cloves garlic
• 2 small potatoes
• 300g peas
• 700ml water or vegetable broth
• 1 tbsp lemon juice
• 1 tbsp vegetable oil
• Salt
• Pepper
• Mixed herbs

Preparation

1. Peel and chop potato, garlic and onion.
2. Heat vegetable oil in a pot, add garlic and onion and sauté. Add peas, potatoes, water and season with mixed herbs, pepper and salt to taste.
3. Cook with low heat for 12minutes or until the potatoes are fork-tender. Turn off the heat, add lemon juice and mixed it.
4. Blend it with the blender to smooth.
5. Serve the soup with a slice of sourdough or chopped peanuts on top.

Pumpkin Soup

Ingredients

• 1 medium onion
• 3 cloves garlic
• 360ml vegetable broth
• 400ml coconut cream
• 1 tbsp coconut oil
• 1 tbsp minced ginger
• 1kg pumpkin
• Salt
• Pepper
• Mixed herbs

Preparation

1. Peel and dice garlic, onion and pumpkin.
2. Inside a pot, heat the coconut oil, add garlic, onion and ginger, stir-fry gently till fragrant.
3. Pour the vegetable stock and coconut cream into the pot and add pumpkin. Heat it till boiling.
4. Add pepper and salt to taste.
5. Cook with low heat until the pumpkin is soft (about 10minutes).
6. Blend it with the blender to smooth.
7. Serve the soup with some pumpkin seeds on top or a slice of garlic bread on the side.

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