Mo Juicy went Dutch on Soup in Holland

Thank you Yogific and Kriti for having me letting me cook soup for the Vegans and Yogis of Holland. I would say Nijmegens but I believe some of you traveled from Utrecht, we are all impressed you traveled so far for this event. I met so many great and lovely people. Thank you to the customers who enjoyed the locally sourced vegan soup made by the Brit who made everyone speak English.

Below is the recipes for both soups and a few tips to make them tastier. I can’t give you qualities as I just put it all together. But will give you some instructions.

Carrot & Coriander soup.

Ingredients: Carrots, Coriander, Onions, Garlic, Coconut oil, Black pepper and Himalayan salt.

Fry roughly chopped onions in coconut oil (you can use another oil but remember that some oils like olive oil will burn at high temperatures) then add garlic. Garlic was chopped also but can be crushed or you are not going to blend your soup like I did.

Boil carrots until soft and drain. Try not to pour the water down the sink, it has vitamins and minerals in the water that can be added back into the soup. The fried onions and garlic should be brown before mixing with the carrots. Blend the carrot mixture and add the water so it doesn’t look like baby food anymore, add salt and pepper then add the coriander. The coriander goes in last because you’ll loose the favour.

My tips to make this soup better – roast the carrots, onions and garlic instead of frying and boiling. But you will need to find a vegan, non-gluten stock to add to the soup. Finding the right stock for your dietary needs might be tricky. Also, you could add smoked paprika or chilli to your soup to pep it up a different way.

English Vegetable soup.

Ingredients: Cauliflower, Cabbage, Leeks, Bell Peppers, Courgettes, Tomatoes, French beans, Fennel, Basil, Chives, Turmeric, Coconut oil, Black pepper and Himalayan salt.

Salt the courgettes by chopping them then pouring salt on them. Leave on the plate so the salt can remove the bitterness. Boil cauliflower and cabbage then blend. Fry leeks and peppers in coconut oil, the skins of the peppers might burn but that gives off a great favour (in my opinion).

Separately fry the turmeric and fennel in the coconut oil, then add chives and basil to wilt at the end. Then blend. (remember to were gloves when peeling and chopping raw turmeric – it stains easily and I’ve had yellow finger nails for day before. And it doesn’t look as good as Henna Tattoos.


Fry the courgettes after you wash all the salt off them. Blend the herbs into the cauliflower and cabbage. Boil the french beans.

Skin the tomatoes by pouring boiling hot water on them, leaving for a couple of minutes then cutting with a knife on the skin, then peel off the skin. After tomatoes have been skinned, blend and add to the soup mixture.


If you want a less chunky soup than mine – blend it. But it you want it chunky, pull out some of the veggies. Remember to try and use the water from the boiled veggies and if you find that there’s too much water, save it in a jar and use as stock for other dinners or making up sauces and gravy. Another tip, any left over herbs and spices could be placed in ice cube trays and the veggie water poured over the top.

I hope that makes sense.

Happy cooking vegan wholesome soups. Mx