Alex and I have just spent a few days in Glasgow, which is a great city for vegan food! We ate some delicious meals, more of which another time…
We had plans to eat out most of the time, but bought a few things in so that we had the makings of salads if we needed them. In the end though, a lot of the vegetables ended up in a soup!
The original holiday soup started with a base of butternut squash simmered in almond milk, with various salad leaves and vegetables added. As we had no stock, or herbs or spices, we used a little pot of lemon and mint dressing that came in one of the salads to flavour the broth!
It worked ever so well, so I’ve repeated the idea here. Holiday soup is absolutely delicious, if a little unusual!
serves 2 generously
1/4 of a large butternut squash, finely diced
300 ml almond milk
2 handfuls of chopped kale
2 handfuls of rocket
40 g frozen spinach
500 ml hot water
4 tbsp frozen peas
7 – 10 cherry tomatoes, halved
plenty of salt and pepper
for the dressing
zest if 1/3 of a lemon
a small bunch of mint, around 10 g
juice of half a lemon
1 tsp oil
salt and pepper
Bring the butternut squash and almond milk to the boil in a large saucepan. Turn the heat down and simmer for 10 minutes until tender.
While the squash is cooking, make the dressing. Simply bash the ingredients together in a pestle and mortar until everything is amalgamated.
Add the kale, rocket, spinach and water to the pan. Simmer for 8 minutes.
Next add the cherry tomatoes and peas and cook for another 2 minutes. Stir in the dressing, and then season the soup to taste with salt and pepper.
By A. and E.