Sick Day Soups & Stews (Vegan/Plant-based) | JessBeautician AD (VIDEO)

2 cloves garlic 
1 white onion
1 carrot, cubed
2 sticks celery
1 potato, cubed
Pinch cayenne pepper
1/2 tsp paprika
1 tsp thyme
bay leaf
1 tbsp tomato paste
2 tins tomatoes
1 can cannelloni beans
1 litre vegetable stock:
1 cup wholewheat pasta
3 tbsp nutritional yeast
Salt & pepper
Heat the oil in a pan and meanwhile finely chop the onion then add it into the pan. Fry that off, then mince the garlic, add that in next and allow it to soften. Peel the carrot and chop it into small cubes, then chop the celery and add everything to the pan. Fry everything off together for a few minutes and then next add in the cayenne pepper, paprika, thyme and bay leaf. Coat the vegetables in the herbs and spices then add in tomato puree. Next, peel the potato and cut it into small cubes, add it to the pan along with the cannoleni beans, tomatoes, vegetable stock and season it well with salt and pepper. Give everything a good stir together, then bring it up to a boil before then turning the temperature back down and covering the pan. After 20 minutes, add in the wholewheat pasta and nutritional yeast, stir it through and allow it to continue cooking for around 8 minutes until the pasta is al dente. Serve hot with fresh basil leaves on the top.

1 tsp coconut oil
1 red onion
3 garlic
1 thumb sized piece ginger
1 red chilli
2 sticks lemon grass
1 can coconut milk
4 cups vegetable stock:
2 tbsp tamari
1 pak choi
Juice 1 lime
Rice noodles
Coriander, chilli for garnishing
Melt down the coconut oil in a large pan and meanwhile, finely slice the onion. Add the onion to the pan, then mince the garlic and add those in next along with the grated ginger. Next, half a red chilli, reserve half for garnishing and finely chop the other half, add that to the pan, then slice the red pepper and add that to the pan too. Fry everything off for around 3 minutes. Mince the lemongrass and add that in next along with the coconut milk, vegetable stock and tamari. Stir well then bring it up to a gentle boil and leave to simmer for around 25 minutes. Over in another smaller pan, boil some water then add in the rice noodles and allow them to cook for 5 minutes. Meanwhile, add the pan choi to the broth along with the lime juice and continue to leave it to simmer until the rice noodles are done. Once the noodles are cooked, drain them off then transfer them over to a bowl of cold water and leave them to sit for another 5 minutes. Drain off the noodles again, serve them in a bowl, then ladle in some of the broth, finally add the pak choi on top. Garnish with the rest of the sliced red chilli, coriander and a wedge of fresh lime.

1 tbsp oil
1 white onion
6 large vine tomatoes
6 cloves smoked garlic (or regular garlic)
Pinch cayenne pepper
1/2 tsp paprika
2 tsp dried basil
2 tsp dried parsley
1 tbsp fresh thyme 
Salt & black pepper
1 cup passata 
1 cup vegetable stock:
Hemp seeds and fresh basil to garnish 
Preheat the oven to 200 degrees celsius, then roughly chop the onion, peel the garlic and roughly chop the tomatoes. Add the onions, garlic and tomatoes to a roasting dish then drizzle over the olive oil, add in the cayenne pepper, paprika, dried basil, dried parsley, fresh thyme, season it well with salt and pepper then turn everything through. Place that in the oven to roast for around 35 minutes. After 35 minutes, remove the dish from the oven and then transfer everything over to a food processor to blend it until smooth. Transfer the soup over to a large pan, warm it through then add in the pasatta and vegetable stock. Allow that to cook for around another 15 minutes. Serve with coconut yoghurt, hemp seeds and fresh basil.


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