By the time I get home from work my stomach is already pretty vocal and in need of something quick to calm down its rumblings. I tend to be after a lighter meal in the evenings as the office canteen is not the most vegan friendly and I end up eating jacket potato with toppings more often than i’d like to admit. Consequently it sends me into a mild food coma in the afternoon. It’s at times like these that I really wish that we had siestas like the Spanish. Alas, it’s not to be and I need to get into the habit of taking my own lunch!
For a quick, light dinner I find that soup is the way to go. Chop, boil, pour. Three steps and you’re done. Easy peasy!
This fresh green vegan spring soup is packed full of protein and vegetables and ready in under 15 minutes. There’s no excuse for you or I to hit the vegan snack cupboard beforehand. If you’re anything like me then you’ll desperately want to, but this recipe is worth the wait.
What I like about this soup
It’s fast, it’s fresh, it’s light and for such simple ingredients it tastes damn good. Previously I would only think of soup as a starter but the tofu and beans leave you feeling comfortably full.
Top tip: Depending on the spiciness of your chilli the broth at the end may have quite a kick to it as it marinates. You’ve been warned.
You can definitely mix up the veg in this recipe. Previously i’ve substituted peas for edamame beans and included celery. It’s so versatile that you can include whatever veg you have hanging around your fridge. Go ahead and make it your own.
I hope that you enjoy this recipe.
If you’ve got any vegan soup recipe recommendations then let me know in the comments below.