Parsnip, Carrot & Chickpea Soup

The perfect spiced soup to keep you warm this autumn!

INGREDIENTS (serves 4-6) 

For the soup: 

  • 3 large parsnips, peeled and cubed
  • 2 large carrots, peeled and cubed
  • ½ tin of chickpeas, rinsed and drained 
  • 1 onion, diced 
  • 3-4 cloves of garlic 
  • 1 tbsp olive oil 
  • 1 tsp cumin 
  • 1 tsp turmeric 
  • ¼ tsp cinnamon 
  • 1 litre of vegetable stock (plus more hot water if needed)
  • Pinch of chilli flakes 
  • Salt and pepper 
  • Coriander 

For the chickpea topping 

  • ½ tin chickpeas, rinsed and drained 
  • 1 tbsp olive oil 
  • 1 tsp paprika 
  • ½ tsp cumin 
  • ¼ tsp chilli powder 
  • Salt and pepper 


  1. Cook the onions and garlic with some olive oil in a large pot for about 5 minutes on a medium heat until golden brown. 
  2. Add in the parsnips, carrots and spices and a bit of salt and cook for a further 5 minutes. 
  3. Add in ½ the tin of chickpeas along with the hot vegetable stock and bring the soup to a simmer.
  4. Slightly cover the pot with a lid and simmer for 15-20 minutes or until the vegetables are fork tender. 
  5. Meanwhile, toss the remaining chickpeas in a pan with olive oil along with all of the spices. Fry until crispy. 
  6. Use a blender or an immersion blender to blend the soup to your desired consistency. You can leave some of the vegetables out if you want a chunkier soup. 
  7. At this point feel free to add more hot water if the soup is too thick. 
  8. Add salt and pepper to taste. 
  9. Garnish with the crispy chickpeas and some chopped coriander.


Black Bean & Tofu Burrito Bowl

This recipe might look really long and complicated but it can actually be put together in under 20 minutes – it’s that easy!

INGREDIENTS (serves 2) 

For the bowls: 

  • 200g firm tofu, cut into cubes
  • 1 tsp paprika 
  • ½ tsp garlic powder 
  • ¼ tsp chilli powder 
  • ½ tsp salt 
  • ½ can black beans, drained and rinsed 
  • Red cabbage, thinly sliced
  • 1 tbsp apple cider vinegar 
  • 1-2 tbsp olive oil 

For the rice: 

  • ½ cup uncooked brown rice (or use a microwaveable pack)
  • 1 tsp lime juice 
  • Handful of chopped coriander 

For the tomato and corn salsa: 

  • 200g cherry tomatoes, cut into quarters
  • ½ can sweet corn 
  • ¼ red onion, diced
  • 1 tbsp lime juice
  • Salt and pepper to taste 

For the guacamole: 

  • 1 avocado 
  • 1 tbsp lime juice 
  • ½ tsp garlic powder 
  • ¼ red onion, diced 
  • Salt to taste 


For the tofu: 

  1. Toss the cubed tofu in the garlic powder, chilli powder, paprika, salt and 1 tbsp olive oil. 
  2. Heat some oil in a pan and cook the spiced tofu over a medium heat for 3-5 minutes until it’s nicely browned. 

For the rice: 

  1. Cook the brown rice following the package instructions. Add lime juice and coriander and give it a good mix. 

For the tomato and corn salsa: 

  1. Combine the tomatoes, corn, diced onion, lime juice, salt and pepper into a small bowl and mix. 

For the guacamole: 

  1. Mash the avocado in a small bowl and then mix in the lime juice, garlic powder, diced onion and salt.

For the bowls: 

  1. Mix the thinly sliced red cabbage with 1 tbsp apple cider vinegar and leave to sit. 
  2. Steam the kale with a pinch of salt until it’s cooked through (about 5 minutes). 
  3. Build your bowl starting with the steamed kale and cooked brown rice, adding the black beans, cooked tofu, tomato and corn salsa, red cabbage and guacamole. 


Tempeh Summer Rolls with a Peanut Dip

The perfect light lunch or snack for the Summer when all you want is something cold, refreshing and crunchy! All the ingredients in these Summer Rolls can be substituted with whatever you like, for example, feel free to use tofu instead of tempeh.


(serves 1)

For the tempeh marinade: 

  • 125g Tempeh 
  • 2 tbsp soy sauce 
  • 1 tbsp maple syrup 
  • ½ lime 
  • ½ tsp smoked paprika 
  • ½ tsp garlic powder 
  • Black pepper 

For the rolls:

  • 125g Marinaded Tempeh, cut into strips 
  • 4-5 Rice Paper Sheets (you can find these at any Asian supermarket) 
  • 1 small carrot, thinly sliced 
  • Cucumber, thinly sliced 
  • Bell pepper, thinly sliced 
  • Red cabbage, thinly sliced 
  • ½ avocado, sliced

For the peanut dip: 

  • 1 tbsp peanut butter 
  • 1 tbsp soy sauce 
  • 1 tbsp rice vinegar 
  • 1 tsp maple syrup 
  • A squeeze of lime
  • Pinch of garlic powder (optional)



  1. Mix all of the ingredients for the tempeh marinade in a dish or a container. 
  2. Make sure the tempeh is all covered in the marinade and leave it in the fridge for 30 minutes whilst you prepare your vegetables.  
  3. For the dip, simply combine all of the ingredients in a small bowl and mix well. 
  4. After 30 minutes, fry the tempeh over a medium heat with 1 tbsp olive oil until it’s golden brown on both sides. 
  5. Leave the tempeh to cool down slightly before adding it to the rolls. 
  6. Wet your rice paper sheet, following the instructions on the packet (I find not soaking them for too long is key!) and place on a chopping board or large plate. 
  7. Add your veggies and tempeh to the centre of the rice paper sheet. Be careful not to use too much otherwise the roll might tear! 
  8. Start by carefully folding the bottom of the sheet over the filling and making sure it’s quite tight. Then, fold over the left side and the right side and begin to roll forward until it’s sealed. You don’t need to add any more water as the paper will naturally stick to itself. 
  9. Repeat with the rest of the sheets and serve with the peanut dipping sauce.