Chickpea Celery Soup
A warming, creamy soup with tender chickpeas and celery, finished with lemon and tahini for brightness.
Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 320 per serving
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 stalks celery, sliced (works great with limp celery)
- 3 cloves garlic, minced
- 1 tsp cumin
- 400g cooked chickpeas (or 1 can, drained)
- 100g red lentils
- 700ml water or vegetable stock
- Salt and pepper to taste
Finish
- 1 tbsp tahini
- Juice of 1/2 lemon
- Fresh parsley, chopped
Instructions
Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and celery, cook 5-6 minutes until softened.
Red Lentil Soup with Fish
A warming Scandinavian soup with sweet root vegetables, red lentils, and tender white fish. Brightened with fresh citrus and parsley.
Servings: 2 | Prep: 10 min | Cook: 20 min | Calories: 420 per serving
Ingredients
Soup Base
- 1/2 onion, chopped
- 6 carrots, peeled and cut into rough chunks
- 3 parsnips, peeled and cut into rough chunks
- 1 tbsp olive oil
- 150g red lentils
- 400ml boiling water (or vegetable stock)
- Salt and pepper to taste
Fish & Garnish
- 400g white fish (cod, pollock, haddock, or similar), boneless
- 1 limequat or kumquat (or use zest and juice of 1/2 lime)
- Fresh parsley, finely chopped
Instructions
Prep vegetables: Peel and chop onion. Peel carrots and parsnips, and cut them into rough chunks.
Simple Everyday Ramen
A satisfying, simple ramen (noodle soup) you can throw together when you think there’s nothing in the fridge. Vegetable stock, noodles, an egg, soy sauce, vinegar, and sesame oil from the pantry is all you need.
Servings: 2 | Prep: 10 min | Cook: 20 min | Calories: 380 per serving
Ingredients
Broth
- 4 dried shiitake mushrooms (or other dried mushrooms) + 200ml water (optional but recommended)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 750ml vegetable stock
- 2-3 tbsp soy sauce
- 1-2 tsp toasted sesame oil
- 1/2-1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp miso paste (optional, but highly recommended - makes it taste like restaurant ramen!)
Noodles & Toppings
- 2 portions soba noodles or ramen noodles
- 2 eggs (or use fried tofu for vegan)
- Green beans or vegetables of choice (edamame, bok choy, snap peas work great)
- 2 spring onions, sliced thin
- Sesame seeds
- Chili flakes or togarashi
Instructions
Soak mushrooms: Pour 200ml boiling water over dried mushrooms and let stand while you prep (optional but adds great depth).
Spicy Black Bean Soup
A hearty, flavorful black bean soup with Cuban spices. Simple to make with canned beans but tastes like it simmered all day.
Servings: 2 | Prep: 10 min | Cook: 45 min | Calories: 220 per serving
Ingredients
Soup Base
- 2 tsp olive oil
- 1 small yellow onion, chopped
- 1 rib celery, finely chopped
- 1 small carrot, peeled and sliced into thin rounds
- 2 cloves garlic, minced
- 1½ tsp ground cumin
- Pinch red pepper flakes (or 1/8 tsp if you like heat)
- 1 can (400-425g) black beans, rinsed and drained
- 350ml vegetable broth (low-sodium)
- 1 tbsp fresh cilantro, chopped (optional)
- ½-1 tsp sherry vinegar or 2 tsp fresh lime juice
- Salt and pepper to taste
Optional Garnishes
- Diced avocado
- Extra cilantro
- Thinly sliced radishes
- Tortilla chips
- Greek yoghurt or sour cream
Instructions
Sauté aromatics: Heat olive oil in a medium pot over medium heat. Add onion, celery, carrot, and a light sprinkle of salt. Cook, stirring occasionally, until vegetables are soft, 10-15 minutes.