Ingredients
400gram can of tomato soup
2 large mushrooms chopped roughly
2 tablespoons or fresh oregano
1 cup if sliced spring onions
1 teaspoon of finely chopped ginger
2 teaspoons if finely chopped garlic
3 bay leaves
1 flat teaspoon if herb salt (see the recipe under condiments)
1/2 teaspoon of chilli flakes
1 flat teaspoon of turmeric powder
1 tablespoon of olive oil
1 egg optional
On a low stove heat the oil in a large saucepan.
Add the onion, garlic, ginger, spices and half the oregano. Cook for 3 minutes.
Place the vegan mince in a large mixing bowl. Add a tablespoon of fried mix to the mince and mix well until combined, then add the egg and mix further until combined. Roll the mince into 2 centimetre diameter balls and set aside.
Add the mushrooms to the fry-pan mix and cook for 5 more minutes then add the tomato soup and bay leaves and simmer for 5 minutes.
Add the vegan balls and simmer for 7 minutes.
Serve in a soup bowl garnished with oregano.
Serves 4.
Ingredients
2 small zucchinis diced into 2cm pieces
1 cup of peeled and diced sweet potato
1 large tomato chopped
1 large onion chopped
1 cup of kale or spinach chopped
1 tablespoon of chopped oregano and sage
1 teaspoon of turmeric (optional)
1 teaspoon of chilli flakes (optional)
500ml water
salt and pepper to taste
Place all ingredients into a large saucepan and boil until the vegetables are cooked.
Roughly mash with a hand masher while hot and boil until reduced to a thick soup.
You can replace these vegetables with those of your choice. eg (sweet corn and carrot - add ginger), (mushroom and potato) etc
Serve with warm crusty bread and olive margarine
Serves 4
Ingredients
I cauliflower diced into 4cm pieces
3 large carrots peeled and cut into 4cm pieces
1/4 cup of shredded coconut
3 kaffir lime leaves
1 litre of water
salt and pepper to taste (approx. 2 flat teaspoons of salt and 1 flat teaspoon of ground pepper was used)
Place all ingredients into a large saucepan and boil until the vegetables are cooked.
Roughly mash with a hand masher while hot and boil until reduced to a thick soup. You may need to use a hand blender to further blend the mixture.
Serve with warm crusty bread and olive margarine
Serves 4