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Soya Vegetable Soup     Veg   HT SP 100mins

Serve 4     Hot Vegan  Vegetarian  Vegetable  Vegetables  Healthy Eating  Gluten Wheat Dairy Free  Eggless 



100g/4oz Soya Beans, soaked overnight

1 tbsp Vegetable Oil

1 Onion, sliced

2 Leeks, sliced

50g/2oz Carrots, sliced

2 Sticks Celery, thickly sliced

50g/2oz Turnips, cut into large dice

900ml/1-1/2 pts Fresh Vegetable Stock

1 teasp Lemon Juice

2 tbsp Tomato Puree

2 tbsp Fresh Mixed Herbs

100g/4oz Courgettes, (zucchini)  thickly sliced

100g/4oz Firm White Cabbage, shredded

Salt and Pepper





1. Drain the soaked beans and place in a saucepan. Cover with fresh cold water, bring to the boil and cook for 10 minutes. Lower the heat and simmer for 1-1/2 hours.


2. After the beans have been cooking for 1 hour 15 minutes, heat the oil in another large saucepan and gently fry the onion until soft and transparent. Add the leeks, celery and turnips and cook, stirring, for a further 2 minutes. Stir in the stock, lemon juice, tomato puree and herbs.


3. Drain the beans and add to the vegetable mixture. Bring to the boil then cover and simmer for 45 minutes.


4. Add the courgettes and cabbage and cook for a further 15 minutes. Season with slat and Pepper.   Serve hot.


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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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