Carrot & Coriander Soup with Nutty Quinoa

Well that was the quickest half term to ever exist! I can’t believe it’s already over!

As well as time flying by, it seems like the seasons are changing in the blink of an eye!

It’s getting much colder and the evenings are looming upon us faster. Even when I leave school, it’s already pitch black out – where’s the time going?!

To be honest, I do quite enjoy this weather – it’s perfect for layering clothes (buy all the jumpers and scarfs! I’m joking – #studentbudgets) and eating warm, cozy comfort food and warming yourself from the inside!

Carrot Coriander Soup with Nutty Quinoa vegan, gluten free, dairy free
Serves 2

This is a simple and comforting soup for the colder months. There is natural sweetness from the carrot along with freshness from the coriander and the nutty quinoa salad brings it all together – of course, you don’t have to add the quinoa to the soup but you can serve it separately instead! The quinoa also tastes delicious with some orange zest in it.

1 1/2 cups chopped carrot
Handful of coriander, chopped roughly
1 white onion, sliced
1 garlic clove, crushed
1/2 vegetable stock cube (you can also use chicken stock)
Cinnamon
Salt and pepper, to taste
Extra virgin olive oil

1 cup cooked quinoa (tutorial here)
Handful of toasted walnuts
Handful of coriander, chopped
Extra virgin olive oil
Lemon juice and zest

Sauté the onions until caramelised and add the garlic until fragrant.

Once onions and garlic are fragrant, add a splash of white wine and let it evaporate.

Add the carrots and cinnamon and stir until everything is coated.

Cover the carrots with stock and let it come up to a boil then simmer for 20 minutes until carrots are tender.

You can then blend the soup with a hand blender or a high speed blender like a Vitamix.
Once all the chunks are out, add the coriander and blend slightly until soup is completely smooth.

Season more to taste is necessary.

To make the quinoa, combine all the ingredients in a bowl.

To serve, put the soup in a bowl or mug and add the quinoa to the top. Garnish with coriander.

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Healthy Chickpea Stew

I’ve finished my exams! Can I hear a woop to the woop?!
Seriously I’m so happy and excited – thank god it’s all over!!

ANDDD this means I now have loads of time to make new yummy summer recipes! I know stew isn’t what you typically think of in summer but it’s suddenly got cold again in London (boo) and this actually tastes great cold. I would recommend simmering it until its super thick, and I bet it would be great at a little tapas party or something! You could always use cannellini beans instead – whatever floats you boat!

But I do have a delicious salad coming up soon along with some other favourites that I’ve recently been cooking, so make sure to check back!

Thank you for all the great feedback on the channel by the way! It seriously makes me sososososososo happy that your enjoying the videos! 🙂 So here’s a tutorial below!

Healthy Chickpea Stew vegan, dairy free, gluten free
Serves 2 (as a main) or 4 (as a starter/ side)

1 can of chickpeas
1 small onion, finely diced
1 carrot, cut into quarters
1 courgette, cut into half moon shapes
Bunch of spinach
Tomato Passata
Water
Extra virgin olive oil

Herbs and spices you will need:
Dried oregano
Cinnamon
Paprika
Salt and pepper to taste

Saute the onions in extra virgin olive oil until softened and translucent.

Add the carrots and cook for a few minutes until soft

Once carrots have started to soften, add the spices and stir until fragrant.

Add the chickpeas and courgette and stir around so they are coated in the herb and spice mixture.

Add the tomato passata and water and simmer for about 20 minutes or until it reaches your desired consistency.

Just before serving, add the spinach and let it wilt in the heat of the stew.

You can serve it as it is, or with couscous or bread on the side.

15 Minute Vegan Stew

I’ve recently just been revising all day erryday so haven’t really had time to sit down and cook a proper fancy meal. I don’t know about you, but i love grazing on snacks throughout the day, so it’s totally cool, but sometimes I crave that home cooked meal!

This is perfect for those times, because as a student, I don’t want to spend hours standing in the kitchen for one thing to be done. Also, this required one pan (and one saucepan to boil something in… But that doesn’t really count), so minimum washing up! Can I get a woop woop?!

This is super hearty and packed with goodness. The mushrooms give a real depth and meatiness, but if you really are insistent on adding meat or fish, I would recommend adding something that can stand up to the strong flavours of the sauce.

15 Minute Vegan Stew vegan, gluten free and dairy free
Serves 1 large serving (or two smaller)

1/3 aubergine, diced into small cubes
note: I took the skin off my aubergine as it was really tough
1/2 leek, sliced
3 chestnut mushrooms, diced into small cubes
Tomato passata
Oregano
Salt and pepper
Extra virgin olive oil

optional: I thought after that carrot would be a really good addition, so I might try that next time too!

Boil some water in a pan and put the leeks in. Boil until softened and drain and let them cool on the side.

In another pan (or the same!) add the oil and sauté the small cubes of aubergine until soft.
Remember to add salt at this point so the flavour of the aubergines come out!

When they’re soft, add the diced mushrooms and sauté till soft.

Once softened add in the passata and the leek and add any more seasonings, such as oregano and more salt and pepper to taste.

When the stew has boiled down to your desired consistency, serve with couscous!