Vegan soul soup

This soup was an accident, my little girl fancied soup for tea …. and why not?

This soup as it says makes your soul go aaahhhh and all your troubles will sail away for those moments.

It’s cheap to keep too…..

If you fancy an hour in a soup soul cloud…. here goes…. ( believe me it will happen)

Get yourself

1 Onion finely chopped (ish)

1 Leek finely chopped (ish)

3 sticks of celery finely chopped (ish)

A mug of yellow split peas

A very small bit of fresh ginger finely chopped.

1 stock cube

Hot water

Salt as you fancy …

Fresh chopped parsley

Hello, you fancy making this…. I don’t blame you …. it’s going to go viral with Vegans for sure, just watch 🐵

All I say is try this and give me a bit of feedback 🙂

So I gently softened an onion in oil, with celery and leek until soft .

Then add the yellow split peas with plenty of hot water, boil and then turn down and cover.

When the yellow split peas start to soften add the stock.

Keep checking if you need to add more water.

Once the yellow split peas are soft mash any formed split peas into a liquid , or liquidise.

Then add seasoning to taste and add fresh parsley finely chopped ….

I leave it for an hour to have a party, and then ….. serve into a mug and add your favourite bread…. feel healed 💜💜💜

Courgette and butter bean fritters 🌱

I have made a very simple little snack! I had high hopes for this and it hasn’t disappointed me.

At this time of year vegetable growers are proudly plucking the last of their crops, giving away gluts of this and that.

Well if you have searched and found this look no further!

This is a very cheap recipe if things are a bit tight, or you are a scrooge.

You will need…..

A tin of butter beans

2 small or one large courgette or a fancy pants one if you so do wish, grate it finely and squeeze excess water off.

Herbs and spices of your choice

(I used ….

fresh coriander

Crushed coriander seeds

Cumin seed

Garam masala


Chick pea flour

And added chilli powder and a chillies finely chopped to half of the mix as my children are not chillie heads yet!

I mushed up the butter beans with a fork and mixed in the rest of the ingredients.

Made into little patties and coated in chick pea flour.

If you have time put them in the fridge.

Shallow fry the fritters for about five minutes. Turning each side.


Egg sandwiches


As I was tucking in to these egg sandwiches It brought back memories of being a child. It didn’t happen very often but if my mum ever said “What would you like for tea?” I would always ask for Egg sandwiches.
I can’t tell you what it was about HER Egg sandwiches but they were the best. I enjoyed sitting with my little one as we ate them I hope he has happy food memories.
Sadly my mum passed away at a young age funny how things like a simple sandwich bring good feelings back!

Veggie Sausage, Mushroom and Caramalised Onion Puff.

1 Pkt Veggie sausages cut into 8 pieces.
1 Red Onion.
Olive oil.
1Pkt puff pastry.
8 Chestnut Mushrooms sliced
3 good pinches of Fennel seeds.
salt and pepper.

What you do is….

Preheat the Oven to 180 degrees.
Gently brown the sausage slices, as they begin to brown add the sliced mushrooms and onion, cook until the onions are soft and jammy and the mushrooms take on a meaty texture.
once cooked add the fennel seeds salt and pepper and switch the heat off, let the mixture cool and rest.

Roll out the puff pastry, into a square shape then add the mixture and spread over the pastry leaving a 1 cm gap around the edges for the pastry to puff around and encase the puff.

Cook in the oven and serve. We enjoyed ours with some sliced potatoes baked in soy cream and garlic, but you could serve with a green salad or some slices of ripe Beef Tomatoes.

The great thing about this is that it is easily Veganised with the use of a good Vegan Sausage such as Linda McCartney and in my opinion i have always preferred Puff Pastry which has no butter which is readily availiable.

The addition of Fennel Seeds is optional,but give it a try it really enhances all of the flavours and brings them together.

I had a leftover for my lunch today with a splodge of piccalli.

Butter bean,Pepper and Basil dip.

And the thrift continues!

Last night i decided to make another soup for lunch today. But being breadless it seemed a little unfilling for lunchon it’s own. However i did find some in date breadsticks and Crackers. Not too keen on crackers and soup, i rummaged a little further…. a tin  of Butter Beans presented themselves too me, and i remembered about that sad and sorry looking Red Pepper. On further inspection i decided it was edible so created the butter bean dip with roasted Garlic and The said red pepper and added some basil…….


1 can of butter beans

1 medium Red Pepper roughly chopped

Olive oil

1 plump garlic clove

6 Fresh Basil leaves

Lemon juice

salt and pepper

Roast the pepper and garlic cloves in olive oil for 20 mins

Rinse the butter beans add all the ingredients to a blender and blend until smooth.

Chill in the fridge.

So there was lunch, a healthy protein rich dip i probably would add more Basil leaves and garlic if i made it again, it was funny to have a hot mug of homemade soup with a dip and breadsticks and crackers but somehow being the type of person whom loves to pick at food it worked for me!.

I found a third of a cantaloupe melon in the fridge too so we finished that up at the end of our meal.

It is still giving me a great inspiration staying out of the shops and eating food that is in rather than constantly shopping.