Soups are some of my favorite meals in the winter. Warming and can be as filling as you like.

To this Asian inspired soup I add prawns but for a vegan version you can easily leave the prawns out, just add more mushrooms or perhaps some tempeh or beans for a protein boost.


Per person:

1/2 Handful of each: Leek, pepper, celery, courgette and mushrooms, florettes of cauliflower and broccoli

1/2inch Ginger

1 Garlic clove

1/3 Lemon grass, crushed and then chopped

2 Kaffir lime leaves, finely chopped

1/4tsp Turmeric

Dash Cayenne pepper

1 cup Bone broth or water and 1/3 stock cube

1/2-1 Lime, juice of

  1. Sweat off chopped up leek, peppers, celery, courgette and mushrooms until soft. There are no exact measures, perhaps 1/2 handful per person of each. Add more of the ones you like!

  2. Throw in some florettes of cauliflower and broccoli grated ginger and garlic and chopped lemon grass and kaffir lime leaves as well as turmeric and cayenne pepper. Cook for a minute or two.

  3. Add a cup full of broth, bone broth preferred but can also be 1/2 stock cube and water as well as juice from 1/2-1 lime.

  4. Simmer for a few minutes before adding prawns and lots of fresh coriander or herbs of your choice.

  5. As soon as prawns are cooked won’t take long, you’re done.

  6. Enjoy! X


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