I replaced the cream with oat cream and left out the butter to make this recipe vegan. Oat cream is a bit thinner than double cream, so less should be used. I didn’t care for this very much; I prefer celeriac to turnips.
Here’s the recipe. I used chopped large tomatoes in place of cherry tomatoes, and I used less rice than the recipe called for.
I made this for lunch one day. I used chestnut mushrooms and cut them instead of using button mushrooms.
I didn’t follow the recipe, as usual. I simmered the celery, garlic and spinach together with the lentils for a while, because I like them well-cooked. The lettuce, however, I only wilted. I also let it cool completely before blending it, because it is safer to blend that way, and I was making it in advance for lunch anyway.
This green soup looks very much like the other green soups I’ve made in recent weeks – broccoli stalk soup, pea parsley soup, and greens soup – but each has a distinct flavour.
Here’s the recipe I used. The nice thing about this soup is that it can be easily transported to work, and prepared with just boiling water.
From the bottom to the top, the layers are: chilli-miso paste, spinach, vermicelli, chilli, peas, purple carrot, spring onion, sesame seeds, coriander leaves and lime.
Here’s the recipe. I used two bunches of fresh spinach in place of frozen spinach. Because this soup contains both potato and lentils, it is a filling soup.
I used this recipe as a starting point. I replaced the tamari with soy sauce. Since I couldn’t find any chipotle peppers in adobe sauce, I got a hot sauce made with chipolte. I also wasn’t able to find any kale and replaced it with spinach. I also opted to pre-cook the beans in a pressure cooker, and then cook the combined dish for half an hour.
I also used purple carrots.