Make this Plant-Based Courgette Soup! A light, creamy vegan recipe that’s dairy-free, healthy and full of flavour – the perfect simple plant-based comfort food.

Ingredients (Serves 4)

2 shallots

2 celery stalks

1 bay leaf

1 garlic clove

3 courgettes

100g frozen peas

1 litre vegetable stock

A handful of parsley

1 tbsp olive oil

Salt and pepper

Method -

Finely chop the shallots and celery stalks and place in a pan with the olive oil.

Season generously with salt and pepper and fry on a medium heat for 5 minutes.

Cut the stalks from the parsley (keep the leaf aside for later), finely chop and add to the pan along with the bay leaf.

Cook for another 5 minutes.

Cut the courgettes into quarters lengthways and then finely across.

Set a quarter of the courgette aside and add the remainder to the pan.

Cook for 5 minutes and then add the vegetable stock.

Bring to the boil then turn down and simmer for 30 minutes.

Use a stick blender to thicken the soup slightly then add the remaining courgette and peas.

Simmer for a final 3 minutes.

Finely chop the parsley leaf, add to the pan then serve.

This Plant-Based Courgette Soup is light, nourishing and full of flavour. Blended courgettes with garlic, herbs and a touch of olive oil create a creamy texture without any dairy, making it a naturally vegan dish. Perfect as a starter, light lunch or cosy dinner, this soup is simple yet satisfying. Serve it with warm crusty bread, top with toasted seeds for crunch, or swirl in dairy-free yogurt for extra creaminess. You can also enjoy it chilled as a refreshing summer soup. Easy to prepare and endlessly versatile, it’s a plant-based recipe you’ll make on repeat.

Learn how to make a plant-based Ginger Lentil Kale Stew! This vegan recipe is hearty, healthy and packed with warming flavours – the perfect nourishing comfort food.

Ingredients (Serves 6)

1 tbsp rapeseed or vegetable oil

2 medium carrots medium diced

30g porcini

250g mushrooms roughly chopped

1 can coconut milk

1 litre vegetable stock

250g French or puy lentils

200g chopped kale

Salt and pepper

For the paste:

1 tbsp rapeseed or vegetable oil

1 medium onion roughly chopped

2 garlic cloves

1 medium thumb ginger skin removed

1 dsp tomato puree

1 tsp cumin

1 tsp coriander

1 tsp turmeric

50ml water

Method -

Blend all of the paste ingredients together and fry in a pan on a medium heat for 5 minutes.

Remove the cooked paste, set aside and clean the pan out.

Add the oil and fry the carrots, porcini, mushrooms, season generously with salt and pepper and fry for 20 minutes.

Now add back in the cooked paste, coconut milk and vegetable stock and cook for 20 minutes.

Finally add the lentils and kale and cook for a final 5 minutes and you are ready to serve.

This Plant-Based Ginger Lentil Kale Stew is the kind of dish that proves comfort food can also be deeply nourishing. With earthy lentils, tender kale and a kick of fresh ginger, it’s a warming bowl that’s naturally vegan and full of flavour. Perfect for cold days or whenever you crave something hearty yet wholesome, this stew is simple, satisfying and packed with goodness. Pair it with crusty bread for the ultimate plant-based meal.

Warm up with this authentic Italian Borlotti Bean Soup recipe! Hearty, healthy, and packed with creamy borlotti beans, fresh vegetables, and herbs, it’s the perfect comfort food for cold days. Easy to make, vegetarian-friendly, and ideal for meal prep.

Ingredients (Serves 4)

1 tbsp olive oil

1 medium onion finely chopped

2 celery stalks finely chopped

1 medium leek finely chopped

2 garlic gloves finely chopped

1 bay leaf

1 rosemary stalk

2 medium tomatoes roughly chopped

250g potato

250g pinto beans

200g cavolo nero

1 litre vegetable stock

Salt and pepper

Method -

In a large saucepan, fry the onion, celery and leek in olive oil on a medium heat for 10 minutes.

Add the garlic, rosemary and bay leaf and cook for a further 10 minutes.

Peel the potatoes and cut into approximately 2cm cubes.

Add the potato and tomatoes to the pan with the vegetable stock and simmer for 25 minutes.

Remove a quarter of the soup from the saucepan and mash until smooth, return to the pan to thicken the soup.

Strip the stalks from the cavolo nero and roughly chop. Add to the soup and cook for a further 5 minutes or until the cavolo nero is tender.

This Borlotti Bean Soup is the kind of recipe you’ll come back to again and again. It’s simple yet deeply satisfying, with creamy borlotti beans, a medley of vegetables, and just the right balance of herbs to bring everything together. Whether you enjoy it as a light lunch with crusty bread or as a nourishing dinner, it delivers warmth and comfort in every spoonful. The best part is that it’s both wholesome and versatile — make a big batch ahead of time and you’ll have easy, healthy meals ready for the week.