Lemon Garlic Soup

Ingredients (4-6 servings)
1 Tosp olive oil
4 garlic cloves
1 red onion
0.5 tsp paprika
1 tsp dried rosemary
1 tsp dried thyme
0.5 tsp garlic powder
¼ tsp chili flakes
1.2 L (5 cups) cooked butter beans
1 L (4 cups) vegetable broth salt & black pepper,
to taste Juice from 1 lemon + zest

Instructions
Heat the olive oil in a pot over medium heat, add the onion sauté for about 1 minute, add the garlic and sauté for another minute.
Add the spices, butter beans and broth.
Use an immersion blender and blend until smooth.
Let it simmer for 10 minutes, stirring occasionally.
Add lemon juice and zest.
Add more salt and pepper to taste. Enjoy!

@eatmoreplants.no

Sun-dried Tomato and Spinach Orzo

Add 650g of cherry tomato’s to a pan with plenty of oil and salt and roast or fry until softened and juicy.
Add 250g of orzo and 400ml of stock and cover and boil for 12 minutes.
Remove from the heat and add 1 tosp of sun dried tomato paste and 2 tosp of vegan cream cheese and stir well.
Add a large handful of spinach and cover to let it wilt.
Plate up with creamy coconut yogurt (*sub parmesan) and top with a dressing consisting of 1 tosp olive oil, 1 tsp Sun-dried tomato paste and chopped thyme and parsley.
Add toasted walnuts and serve.

@veganexplorergirl

Sweetcorn Soup

Ingredients:
500g sweetcorn (frozen or canned is fine)
1/2 a white onion or whole shallot
4 cloves of garlic
500ml veg stock (more or less depending on how thick you like it)
1 tin of cannellini beans
Chives to serve

Method:
Fry the sweetcorn in olive oil until caramelised around the edges, remove a few for garnish later. Add in sliced onion and garlic and sweat down until soft. Pour in the veg stock to deglaze the bottom of the pan. Drain cannellini beans and set a few aside to crisp up in a pan or airfryer for garnish, get the rest in a blender. Blend with the sweetcorn stock mixture until smoothish. Pour into a bowl and top with the leftover sweetcorn, crispy beans and chives

@natsnourishments