The Recipes - How to make Celery Soup (Vegan friendly)

When making most soups I use a basic formula of sliced potato, chopped onion and chosen veg, then Oxo vegetable stock, cornflour, water and black pepper. This formula works for most of my soups. Celery soup is very easy to make and really good tasting too, and from a budget point of view it's relatively cheap as well. Celery is also low calorie, full of anti-oxidants and a good source of fibre. It has also been used in Chinese medicine for centuries.as an anti-inflammatory so should definitely help with Arthritic conditions too. I  always serve the soups with crusty bread or sliced wholemeal bread. 

Here is the Recipe

 

The Recipes - How to make a Creamy Mushroom Soup

This recipe again started out in a book. I doubled up the mushroom quantity, reduced slightly the stock quantity using Oxo vegetable stock, and added some cornflour. This is my daughter's favourite soup so we have to have it at least once a week! It also makes a good Christmas meal soup. Always make sure the celery stick goes limp before you take it out though, and always use the freshest ,white mushrooms. Button or closed cup will do. Semi skimmed is the best milk for this so that it is not too rich. Out come the crusty rolls....

Here is the recipe

The Recipes - Fresh Tomato Soup with celery, carrot, onion, veg stock and cornflour. (Vegan friendly)

Well, who doesn't like fresh tomato soup? Especially in winter. The problem is though tomatoes are out of season then, so its best to make this soup in summer when they are always ripe and freshly available. If you do choose to make this soup in winter, Christmas say like we do,  always source the supermarkets' reddest and juiciest tomatoes you can find. The carrot content in this recipe replaces sugar as they provide the sweet flavour to it. If you want it more sweet shall we say, like a certain very popular supermarket brand, just add a little extra carrot than specified. But be careful!! And always serve this with a nice crusty bread roll.....

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The Recipes - Vegetable Broth and then Hash

With this recipe my father used to make Broth a lot and this is his own recipe. He also made dumplings - so I adapted them with vegetable suet and this is the result. It's a simple dish with celery, leek, carrots, swede, savoy cabbage, fresh and dried thyme, vegetable stock cubes, a dessert spoon of cornflour and some ground black pepper. This is a great and warming one pot Winter dish both vegan and vegetarian. For an even better taste add 18-20g of the fresh thyme to this recipe along with the dried.
On day two he would make up some mashed potatoes with a little milk, butter and black pepper, and then fry up some mash with a couple of ladles of broth mix, on a low to medium heat until the liquid reduced. Then serve it as it was with either a squirt of brown sauce in it or a squirt of tomato ketchup! I am in the brown sauce camp myself as was my father but it's entirely up to you.....

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The Recipes - Spicy Carrot, Coriander and Celery Soup

Part of this recipe came about when mum was making a recipe from a book. At the time I had some herbs chopped up and frozen in bags. Part of the books' recipe used Parsley in it and mum and her friend mistakenly used the frozen Coriander, luckily they dropped some of it on the floor or it would have been too spicy to eat. I liked the Coriander taste though in the soup and played about with the quantity so that it didn't overshadow the vegetables.With a little tinkering with the quantities of the other ingredients too this is what we ended up with. Hope you like it too.

Here is the recipe