Black eyed bean soup with tahini and greens

So, it’s ages since we’ve published a recipe, shame on us! But we’ve cooked plenty of delicious things over the last few weeks, and we’re getting the recipes written up for those.

But the most recent thing I cooked is this lovely soup. It’s fairly quick, super easy, and very very tasty.

The tahini gives the broth a lovely deep flavour which works particularly well with the smoked paprika, and all the flavours come together to give an extremely satisfying result.



Black eyed bean soup with tahini and greens


Serves 3 – 4


120 g black eyed beans

1 heaped tbsp. light tahini

2 tbsp finely chopped ginger

1 tbsp smoked paprika

10 cherry tomatoes, quartered

150 g mushrooms, chopped

1.1 litres hot water

180 g mixed greens (I used 30 g frozen spinach and 150 g mixed cabbage from a supermarket pack)

2 tbsp tamari (or a pinch of salt)

black pepper

15 g fresh coriander, chopped


Rinse the beans and add them to a large saucepan along with the tahini, ginger, smoked paprika, tomatoes, mushrooms and water. Bring to a simmer and cook, partially covered, until the beans are just tender. Mine took 30 minutes. Add the greens to the soup and simmer for a further 10 minutes.

Season with tamari and black pepper to taste, and stir through the coriander just before serving.


By E.


Mustard potato salad, and a soup to make from the leftovers

I think both Alex and I are almost back to cooking in normal quantities after our catering adventures over the last few weeks!
But first, we have leftover mustard potato salad (I panicked and peeled far too many potatoes…). It’s delicious though, with a lovely mustardy tangy dressing, but eating the same thing too many times in a row can of course get pretty monotonous!
So as well as eating it as is, we’ve been trying to use it in other ways too.
Alex used some to make a frittata, with the ‘egg’ base being made from Follow Your Heart’s VeganEgg, which was very successful! The texture is very much like eggs, although you do need to add plenty of flavour.
I on the other hand, made soup. Of course!
It’s super simple, just using the potato salad as a base with stock, spinach and peas added. It’s a nice soothing flavour, and sufficiently different from the original recipe to keep things interesting. It’s definitely worth making more potato salad than you need so you can have the soup too!


Mustard potato salad, and potato, spinach and pea soup

the potato salad serves 6, the soup serves 2
for the mustard potato salad
750 g potatoes, peeled and sliced about 0.5 cm thick
water for boiling
1 tbsp rapeseed oil
1 tbsp rice flour
150 ml water (use the potato water if you like)
35 ml apple cider vinegar
2 tsp dijon mustard
2 tsp grain mustard
1/4 to 1/2 tsp salt
a pinch of white pepper
1 1/2 tbsp sugar
1 tbsp finely chopped chives
1 tbsp finely chopped parsley
for the potato, spinach and pea soup
250 g ish of potato salad (2 portions from the recipe above)
600 ml vegetable stock
50 g frozen spinach
50 g frozen peas
a few chopped chives to garnish

Bring a large saucepan of water to the boil.
Add the peeled and sliced potatoes, bring back to the boil, and then cover and turn the heat down. Simmer for 5 – 7 minutes until just tender. It’s important not to overcook the potatoes, they will carry on softening a little when they’re in the dressing.
While the potatoes are cooking, make the dressing.
Heat the oil in a small saucepan and then add the rice flour to make a roux. Mix well until it’s all combined, and then cook stirring constantly for a couple of minutes.
Slowly add the water, beating after each addition to ensure the dressing is smooth.
Stir in the vinegar, salt, pepper, mustards and sugar and cook stirring often until the vinegar flavour has mellowed a bit. It should be quite sharp though.
Add the dressing to the potatoes and leave to cool.
Stir through the herbs before serving.

To make the soup, simply put the potato salad in a saucepan and add the stock. Simmer for about 5 minutes and then blend (I used an immersion blender).
Pop the soup back on the heat and add the spinach. Cook gently until it has defrosted. Next add the peas and cook for a further 2 minutes or so until everything is hot.
Serve topped with the chives.

By E. and A.


Double kale soup!

What’s better than Kale? Well I know some people would say no kale, but I’m quite a fan and am going for double kale!

double kale soup!

It’s not quite as silly as it sounds as this really quick and easy soup makes use of kale in two very different ways, firstly as the main ingredient in the soup itself which is full of mouthwatering lemon and basil, and as a crispy topping to the soup where it’s flavoured to be smoky, dark and slightly sweet. It’s a great flavour combination and the whole shebang only takes 15 minutes from start to eat.

Serves 1

So what do we need:

For the soup

50g kale roughly chopped

30g potato chopped up

10g fresh basil, torn up

1 tbsp lemon juice

400ml water

Splash of tamari or pinch of salt

For the crispy kale topping

50g kale roughly chopped

1tsp smoked paprika

1/4 teaspoon cracked black pepper

1tbsp oil (I’m using olive)

1tbsp balsamic vinegar

Splash of tamari or pinch salt

Pre-heat the oven to 180 degrees centigrade fan

Put all the ingredients for the soup in a pan, except the basil, and bring to a low simmer, until the potato is cooked, about 10 minutes.

Whilst the soup is cooking, in a large bowl toss together all the ingredients for the crispy kale making sure everything is well coated, place on a baking tray and pop in the oven, it only takes about 5 minutes to crisp up and start developing a lovely char taste, so please keep an eye on it, the smell of burnt kale is not pleasant!

all crisped up and starting to char on the edges

When the soup is cooked turn off the heat, add the basil, stir through until wilted then using a stick blender blitz until smooth.

Pop the soup in a bowl and top with a generous amount of the crispy kale.

By A


My go to mushroom and coconut milk soup

This has become the soup I make when I can’t think what other soup to make 🙂 it’s everything I like in a soup, creamy, comforting, satisfying and mushroomy, it’s also slightly sweet which is fun!



The coconut milk is the stuff sold to go in cups of tea, it’s thinner than the tinned coconut milk, although the tinned variety would work just as well, and make it even creamier!

I tend to use a bit of potato starch to thicken it slightly, but any flour would do, it’s also great just as it is.

125g of mushrooms, sliced

2 tablespoons of chopped fresh parsley

150ml water

100ml coconut milk

1 teaspoon oil

A splash of tamari

A teaspoon of potato flour slaked.

In a small pan heat up the oil then add the sliced mushrooms and tamari, cook until nicely softened and browned, this takes 3 to 5 minutes.

Add the water, coconut milk and herbs, bring to a simmer then turn to a low heat and leave to reduce, as I’m typing this the gorgeous smells have made it to me in the front room, mushroom and coconut go so well together.

After the soup has reduced down by about a third stir in the potato flour if using and cook for a few minutes.

Remove about half of the mushrooms and blitz the rest of the soup, pop the mushrooms back in and serve.

By A.