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Soup therapy, anyone? Here my TOP 3 best recipes

There's nothing more comforting in winter than soup. The ritual starts when you fill up your pot with veggies and the stock, and continues as your home starts filling with the warm aroma of that goodness cooking on the stove. And when you take your cosy bowl of homemade soup with your both hands, oh god! It's like soup knows how to calm you in the most loving way.

Here my favourite soup recipes to make your winter a lot better: Vegan, Gluten-free and Oil-free

1) Cauliflower artichoke soup


2 cups diced yellow onion

2 garlic cloves, minced

Sea/Himalayan salt to taste

1 cup chopped cauliflower florets

6 cups vegetable broth

4 cups frozen artichoke hearts, or 3 cans artichokes in water

4 cups of coconut milk

2 tablespoons fresh lemon juice

1 tablespoon finely chopped red cabbage garnish+chilli flakes


  1. In a large saucepan, heat 5 Tbsp of water over medium heat and sauté the onions and garlic with a pinch of salt for about 5 minutes until the onions are soft and translucent. Add the cauliflower and sauté for another minute. Add more water if sticks to the pan.

  2. Add the vegetable broth, artichokes, 1/2 teaspoon of the salt, the pepper; simmer, uncovered, for about 20 minutes, until the cauliflower is just tender.

  3. Remove the saucepan from the heat and allow the soup to cool slightly.

  4. Pour the soup into your blender in batches and puree on high until smooth and creamy. Return the soup to the saucepan, add the remaining 1/2 teaspoon salt and lemon juice. This soup also tastes phenomenal cold.

  5. To serve, ladle the soup into bowls and garnish each bowl with fresh red cabbage and chilli flakes.

2) Beetroot and coconut soup

Ingredients: 4 cups beetroot, scrubbed 2 leeks, finely sliced 1 Tbsp fresh root ginger, grated 3 cups fresh vegetable stock 1 Tbsp lemon juice 1 cup coconut cream A small handful of toasted shredded coconut or/and pumpkin seeds

Sea/Himalayan salt to taste


  1. Preheat the oven to 200°C. Top and tail the beetroot and cut into bite-sized chunks, season, and roast for 30 minutes.

  2. Meanwhile, heat 5 Tbsp of water in a large saucepan over medium heat. "Sauté" the leeks and ginger for 10-15 minutes, until softened and starting to caramelise. Stir in the cooked beetroot, then the stock and bring to the boil. Season, simmer for 5 minutes, then take off the heat and leave to cool for 10 minutes.

  3. Transfer to a blender and add the lemon juice and coconut cream (leave a few tablespoons of the coconut cream to add at the end). Whizz (in batches, if necessary) until smooth, adding more seasoning and lemon juice as required, and a little water to loosen, if needed.

  4. Serve in bowls with a spoonful of cream and a scattering of coconut or/and seeds.

3) Super easy pea and mint soup


4 cups frozen peas

4 cups coconut cream

1/2 cup water

4 spring onions, finely chopped

2 garlic cloves, minced

2 large handfuls mint

Juice 1 lemon

Sea/Himalayan salt + pepper to taste

Optional chilli flakes garnish+extra mint+peas


1) In a large saucepan, heat 5 Tbsp of water over medium heat and gently sauteé the spring onions and garlic for 1 minute, or leave uncooked if you want your recipe completely raw.

2) Transfer to a blender with remaining ingredients and blend until completely smooth. Heat up if you prefer a hot soup.

3) Top with garnishes of choice and serve immediately.

Photos by Mila - V on Wheels :)

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