Tag Archive for soup

vegan supermarket soups

hart and soul soups

I love it when I find vegan things in the regular supermarket. I’m a big fan of mainstream adoption of vegan products, as it means that these products get seen and used by everyone, not just vegans. Don’t get me wrong, I love specialist vegan shops, but most non vegans are not going to go into one.

Normally I’m not fond of a lot of prepared package food, it often tastes awful, so I was really pleased and surprised when a friend introduced me to these soups that are available in Woolworths. They are so delicious that I ate them all weekend on a recent visit to her place and bought some when I returned home.

The brand is Hart and Soul and the vegan ones come in two varieties, a Thai flavoured coconut and pumpkin, and an Indian flavoured coconut, lentil, sweet potato and capsicum. There are no nasty ingredients in them. I’m having a hard time deciding on my favourite. Every time I eat one I think that is my favourite until I eat the other.

They’ve been perfect the last few days while I’ve had a cold.

brussels sprout and potato soup

brussels sprouts and potato soup

OK so it isn’t pretty and it is a kind of khaki colour, but this soup is delicious.

It packs a flavour punch enhanced by the caramelised flavours of onions and brussels sprouts and it is velvety smooth from the background of broken down potato.

I like mine with a teaspoon of cashew cheese stirred through. It adds to the flavour and creaminess. Other good toppings are dill (I am currently in love with dill as a herb) and crunchy fried onions.

I made this soup on a recent nasty, windy, cold day in Melbourne with hail and rain pounding outside and it was lovely to sit with the bowl warming my hands and eating it with some crunchy sourdough toast.

frying brussels sprouts and onions


brussels sprout and potato soup
prep time
cook time
total time
recipe type: soup
cuisine: vegan
serves: 6
  • 400g brussels sprouts
  • 700g potato
  • 1 tbs oiive oil
  • 1 onion
  • 2 cloves garlic crushed
  • 5 cups stock (I used Massel)
  • salt to taste
For Garnish
  • extra crisp fried onions
  • soft cashew cheese (I used Botanical Cuisine Lemon and Dill)
  • dill
  1. Trim the base of the sprouts and cut into ½ cm slices.
  2. Peel and coarsely chop the potatoes
  3. Peel and chop the onions.
  4. Heat the olive oil in a large pan
  5. Add the onions and the sprouts and fry until they brown
  6. Add the garlic and fry for a minute
  7. Add the potatoes and the stock
  8. Bring to the boil and reduce to a simmer and cook until the potato is falling apart.
  9. Blend until smooth using a stick blender or a blender.
  10. Serve garnished with any or all of the garnishes.


vegetable, lentil, bean and barley soup

veggie soup

I’ve been so sick for a couple of weeks, that I haven’t felt like cooking much at all. After getting sick of eating nothing much but breakfast cereal and toast, I really needed to make something that was easy, that I could make a large batch of, and reheat as needed. And with a cold and a sore throat, soup ticked all the boxes and has been just the thing I’ve needed.

This soup is pretty easy to make, which is good since I’ve felt so awful. It is a substantial and yummy blend of grains, lentils and beans cooked in a tomato and stock base, with extra vegetables added near the end. The secret ingredient is roasted pumpkin  (I just happened to have some in the fridge) which I added to the soup near the end, along with the extra vegetables. While they are cooking the pumpkin melts away to a smooth background,  thickening and enhancing the soup’s flavour and texture.

It is a meal in a bowl.


vegetable, lentil, bean and barley soup
prep time
cook time
total time
recipe type: soup
cuisine: vegan
serves: 8
  • 180 grams of mixed lentils, beans and barley (I used a pre-packed soup mix)
  • 6-8 cups of vegetable stock
  • 1 400g can of diced tomatoes
  • 2-3 cups of vegetables (I used a combination of potatoes, carrots and celery and some leftover roasted capsicums)
  • 2 cups roasted pumpkin
  • salt to taste.
  1. Put the lentils beans and barley into a large pot with the stock and tomatoes and bring to the boil and reduce to a simmer and cook until soft.
  2. Add the vegetables and roasted pumpkin and cook until the vegetables are tender and the pumpkin falls apart.
  3. Season with salt to taste.


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