Look forward to a vegan winter

Courgette soup

4 large courgettes
1 large bunch of spinach
6 cups of vegetable stock
1 large onion
5 cloves of garlic
Salt and pepper to taste

Sauté onion and garlic
Add courgette and spinach and cook for further five minutes
Pour over vegetable stock
Bring to boil and simmer for 15 minutes
Add salt and pepper
Blend and serve hot

Ginger and Cashew Nut Brown Rice

Brown rice (2 cups uncooked)
Fresh ginger
Cashew nuts
Olive oil

Cook brown rice until softened
Grate fresh ginger (approx 4cm pealed)
Heat a little olive oil in a pan, add ginger and cashews (handful) and stir until browned
Add cooked rice and salt to taste
Mix together for a couple of minutes only
Serve and enjoy

Carrot and Kolokasi Soup

7 medium size carrots
2 big taro roots (Kolokasi)
1 medium onion
2 cloves of garlic
4cm chunk of peeled ginger, grated
1/4 teaspoon of Himalayan salt
Pinch of black pepper
6 cups vegetable stock

Sauté onion, garlic and ginger together in a little olive oil until golden.
Add carrots and kolokasi and sauté for a further 5 minutes
Add seasoning and stir for another minute.
Pour over water with vegetable stock. Bring to boil and then simmer for 20 minutes until very soft.
Blend and serve hot.

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