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jfullerwellness.com 
Aust: 0476 195 034
Overseas +61 476 195 034   

Soup

Vegan Meatball Soup

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.



Zucchini and Sweet Potato Soup

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


Cauliflower, Carrot and Coconut Soup

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