An easy weekday dinner, and fabulous the next day as a leftover lunch; this really is one of my favourites!
Moroccan Lentil, Chickpea and Kale Soup. A hearty vegan soup, packed full of protein.
I’m a bit of a chuck-it-in-and-taste as I go kind of girl, so please forgive the lack of ‘absoluteness’ with this recipe. But this really is a soup you will make your own, so adapt the flavours to suit your own tastes. I like spicy food, so maybe go easy on the cayenne for the first run…
This is lovely served with Marmite and Violife cheese on hot/toasted ciabatta, and makes a delicious filling lunch the next day. Packed with flavour, protein and goodness, this is a soup I make as soon as I feel the hint of a sniffle… Add extra cayenne, garlic and ginger to blast that cold right away!
A special mention to Four Corners Lentil Soup, which was the original soup my lovely friend brought round and the inspiration for this recipe.
Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part.
Will you join them?