Creamy Smoked paprika and tomato soup with beetroot and apple cheese toast

This is a delicious filling soup that is made creamy by adding cashew cream at the end of cooking. I use tinned, sundries, pureed and fresh tomatoes for maximum tomato flavour. It’s so easy to make

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Creamy smoked paprika and tomato soup

2 onions chopped

2 carrots chopped

1 stick of celery chopped

3 garlic cloves chopped

2 chopped fresh tomatoes

5 chopped sundried tomatoes

2 tins of tomatoes

1 litre of vegetable stock

2 teaspoons of smoked paprika

1 teaspoon of dried mixed herbs

splash of balsamic vinegar

splash of maple syrup

salt and pepper to taste

splash of olive oil

fresh basil

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Cashew Cream

1 cup of cashews

1 and a half cups of water

Method

Fry onions, carrots and celery until soft, add herbs, all the tomatoes and cook for 5 minutes then add stock. Simmer for 10 minutes then add the rest of the ingredients, taste and season.

Cashew cream – place cashew nuts and water into a jug and microwave for 4 minutes. Allow to cool then use a hand blender to make the cream

Add most of the cashew cream to the soup saving some to decorate.

Warm through and serve adding the left over cream and some fresh basil

Oh I forgot to say that this is a vegan soup, but please don’t be put off because of it, it really is a lovely nutritious soup that all the family will love. It’s my favourite soup, I’m sure you will agree once you try it.

One more thing if you have any soup left over it makes a fabulous sauce for pasta!!

 

I served beetroot and apple bread vegan cheese toastie with the soup.

The cheese is made by Violife and is a good alternative to cheese, they seem to be adding to the range of cheeses which is great for vegans or anyone who wants to cut down on fat.

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Healthy salads

Salads, yawn, I here you say, but honestly there are so many combinations boring isn’t a word that springs to mind. Fresh, clean and tasty, no way boring.

Apple and pomegranate salad

2 Apples

half a pomegranate

3 spring onions

half a lemon

Sprig of mint

Salt and pepper

Sprinkle of sumac

Chop apples, add pomegranate seeds, chopped spring onions, juice of half a lemon, chopped mint, sprinkle of sumac and salt and pepper. DONE.  How quick was that?

 

Black bean and roasted vegetable salad

I drained and rinsed can of black beans

1 Onion chopped into large chunks

1 green, yellow and red pepper chopped

1 courgette

1 clove of garlic smashed

1 teaspoon of smoked paprika

quarter teaspoon of sumac

I teaspoon of mixed herbs

Drizzle of oil

Salt and pepper

Mix everything together apart from the beans and roast in a medium oven until cooked. Add beans and mix. Season to taste.

Garden Salad

Lettuce leave shredded

1 yellow pepper chopped

handful of cherry tomatoes chopped in half

Six inch piece of cucumber chopped

Handful of snow peas sliced

3 spring onions

Seasoning

Mix together season to taste. Add dressing

Dressing

1 lemon juice

1 teaspoon tahini

splash of soya sauce

teaspoon of maple syrup

splash of sesame oil

splash of water

Season to taste

mix together. It does look curdled at times but just keep mixing.