The weather has been pretty cold and grim for the past week here in Cheshire. (Although I’m not really complaining, I hated that heatwave last summer!) The gloomy greyness and pervasive damp has had me hankering for comfort food and this soup fits the bill!
A ‘well known soup brand’ makes a soup similar to this which was one of my faves before I went vegan/plant based and I was disappointed to find that their recipe contained cream. BOO. When I’m reaching for a tin of soup it’s when I’m feeling super lazy and that meant I didn’t want to spend ages faffing about in the kitchen in order to get my comfort food fix! So I set about creating a version of the soup that my new plant-based-self can enjoy AND was super quick and easy too.
This recipe is part of my ‘CBA Cookery’ series; nutritious food for when you can’t be arsed! Because let’s face it, good nutrition is part of our self-care but it’s so often neglected!
So here we have it, it takes a few ingredients that may already be loitering around your cupboards, no chopping and no faffing! Yay! (In case you were wondering, I get my tubes of squeezy ginger/garlic in Aldi)
The tinned toms in this recipe are bursting with vitamin C and the antioxidant lycopene (which has been linked to reducing heart disease and cancer) and the ginger is deliciously warming and zingy as well as being anti-inflammatory; a perfect pick-me-up and antidote to this grim weather! This would also be an excellent choice if you’re fighting off a cold, you could even add a sprinkling of turmeric for an extra anti-inflammatory boost.
The recipe serves 1-2 adults, mostly I think just 1 if you’re having it for lunch, but possibly 2 if having it as a starter. I heated mine up on the hob because I was eating it NOW – but you can easily double/triple the recipe and then shove it in the slow cooker on low for later. Or why not make extra and store it in the fridge as part of your meal prep for the week?
Tomato & Ginger Soup Recipe (vegan, gluten free, sugar free)
- 1 tin chopped tomatoes
- 5tbsp pure orange juice
- 1tbsp ginger puree (this does make it quite gingery, but I like the kick!)
- 1tbsp coconut sugar (or 1/2 tbsp regular sugar)
- 1tsp garlic puree
- 1/2 tsp onion granules
- salt and pepper to taste
Chuck all the ingredients (except salt & pepper) in a blender and blend for a few minutes until nice and smooth – if putting in the fridge for later do that here rather than after you’ve heated it up.
Heat up on the stove or chuck in the slow cooker on low for later.
Add salt & pepper (or more ginger!) to taste.
See, super duper easy! And if this doesn’t tickle your taste buds I have some more easy lunch or dinner recipes – what about my Super Green Soup? Or are you after something more filling? Then try the Moroccan Tagine ❤️