Potato Bean Soup

1 medium onion, diced
4 stalks celery, diced
2 cloves garlic, minced
3 lbs new potatoes, cut into bite-sized cubes
4 cups vegetable broth
4 cups water
2 cans white beans (cannellini, navy, great northern)
1 package Tofurky Italian Sausage, diced (optional)
salt and pepper to taste

  1. In a large stock pot over medium-high heat, sauté onion 3-4 minutes or until soft. Add celery and garlic and cook for an additional 3-4 minutes.
  2. Add potatoes, broth, and enough water to cover potatoes, and cook until potatoes are soft, about 15-20 minutes.
  3. Add beans, sausage, salt and pepper, and cook for 5-10 minutes.
  4. Transfer about 1/3 of the soup to blender and blend until smooth and creamy, then add it back into the soup. You can also use an immersion blender to accomplish this, just be sure to leave some of the potatoes intact.

Spicy Roasted Pepper and Tomato Soup.
Gluten free | Vegan friendly | Makes 4 servings
•24 cherry tomatoes
•2 red peppers
•2 yellow peppers
•2 chilli peppers
•3 cloves of garlic
•1 red onion
•1 Kallo organic vegetable stock cube
•Black pepper

1. Chop the onion, garlic and peppers (remove seeds from peppers). You don’t need to chop the tomatoes.

2. Place all of the vegetables in a roasting tin, drizzle with vegetable oil and roast in the oven on 180°C for 20 minutes.
While the vegetables are roasting, dissolve the stock cube in boiling water, according to the instructions on the packet.

3. Take vegetables out of the oven and transfer them into a large saucepan. Pour in the stock cube and grind in some black pepper, to taste.

4. Bring saucepan to the boil and then simmer for 10 minutes.

5. Remove pan from the heat then blend the ingredients either with a hand blender, or by pouring into a jug blender. If using a jug blender, return the soup to the saucepan for a few minutes after blending to make sure it is heated through.

6. Pour into your bowl and enjoy!


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