Vegan soups for warming up

Sweet Potato and Coconut Soup

4 large sweet potatoes

2 medium carrots

2 tablespoons of virgin coconut oil

1 medium onion

1 clove of garlic

1 can of coconut milk

1/2 teaspoon of chili powder

3cm piece of fresh ginger, peeled and grated

Pinch of sea salt

Pinch of pepper

1 cup of coconut milk (from carton)

Sauté onion and garlic until soft

Add sweet potatoes and carrots and cook for a further five minutes until golden

Add coconut milk and spices

Bring boil and simmer for twenty minutes

Add normal coconut milk (for drinking) and blend

Serve hot (or cold is also nice)

White Bean and Kale Soup

2 cloves of garlic

1 large onion (sliced)

3 cups of white beans (soaked overnight)

3 bay leaves

2 cups of chopped kale

1 teaspoon of dried oregano

5 cups of vegetable stock water

1 tablespoon of olive oil

Pinch of ground pepper

Sauté onion and garlic in olive oil until soft

Add white beans and oregano and stir for two minutes

Pour over vegetable stock water and add bay leaves and pepper

Bring to boil and simmer for twenty minutes

Add kale and leave to simmer for another five minutes

Serve hot

Chickpea and Noodle Soup

1 large onion

3 medium carrots

3 celery stalks

3 cloves of garlic

1/2 teaspoon of thyme

1 teaspoon of brown rice flour

Quarter of a packet of whole grain spaghetti (or gluten free noodles of choice)

8 cups of vegetable stock water

2 cups of canned or precooked chickpeas

2 cups of baby spinach

1 tablespoon of lemon juice

1/2 teaspoon of Himalayan salt (or to taste)

Pinch of ground pepper (or to taste)

Sauté with a little stock water the onions and carrots until soft and golden

Add celery and herbs for a further couple of mins

Adding additional water to avoid sticking

Cook for a total of approx six minutes for everything to soften

Stir in the brown flour and stir in a medium heat for a couple of minutes

Pour all the vegetable stock in and add the noodles (you can break the spaghetti sticks in half to not be so long). Bring to boil and then simmer for about 10 minutes.

Add the cooked chick pease and simmer for another five minutes.

Finally add the spinach and stir for one minute until it wilts.

Add lemon juice and salt/pepper to taste.

Serve hot.

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