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Finish your soup with nondairy cream, olive oil, herbs or seeds when serving, especially if trying to impress dinner guests.

It’s the season for soups. The nights are drawing in, the weather’s getting colder and winter is coming. At this time of year, all we crave is a hearty, filling and soul-warming soup to power us through the day.

The beauty of soup is that there aren’t really any rules to restrict your imagination. If you can imagine it — you can make it. The possibilities actually are endless. Keep it simple or make it more complicated, but be sure to pack your bowl full of plant goodness too, to provide your body with all the nourishment it needs.

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About PlantBased

As we move onto Issue 2 of PlantBased, we have enjoyed receiving such amazing feedback from the first issue. The positivity surrounding the launch was infectious and we’ve particularly loved hearing from excited people who had never considered plant based eating before picking up the mag, but are now joining the food revolution as a result of reading it. November means winter is officially on its way. In the office at PBHQ that means our tea and coffee habit has been taken up a notch (though, if I’m honest, we’ve barely stopped all summer anyway) and it also means that I have now got an excuse to dig out my much-loved and rapidly growing collection of jumpers to keep me warm as the temperature drops. The chillier weather calls for warming and hearty meals and this issue shouldn’t disappoint. We have our Essential Guide to soul-satisfying soups [page 54] including the delicious and striking beetroot soup you will have noticed on the cover, plus we show that salad can be for winter too, with our Winter Salads recipe section [from page 30]. This month, we were also really thrilled to have Tammy Fry (of the Fry’s meat-free meat fame) in our PlantBased Kitchen cooking up a Thai Green treat. Travelling from Australia, Tammy only had time to stay for the morning, but I could have spoken to her for hours — the achievements she’s accomplished and the passion she shows for turning the whole world plant based really struck a chord and I spent the rest of the day feeling extremely inspired. Have a fantastic November and we will see you next month for a Christmas issue that you won’t want to miss out on.

Other Articles in this Issue

Cook Vegan
As we move onto Issue 2 of PlantBased, we have enjoyed
A round up of the latest plant based food, product news, and gadgets
Here are five things claimed in Kip Andersen’s latest documentary, which is causing quite a stir
Our resident chef Katy is on hand to answer any of your plant based food-related questions. Got a question you want answering? Write to for the chance to get your question on these pages.
Craving a food adventure beyond the kitchen? To save you having to ransack search engines for the best vegan restaurants, cafes, street food or quick bites around the UK, our Editor has tried and tasted various plant based eateries to bring you this month’s hot spots.
Robin Raven explores the Highland Lakes area of Texas
It can be daunting when making the transition to a
Make these delicious meals when you return to a warm house after work
Heather Mills discusses the difficulties that can occur when transitioning to a plant based diet
Tips and ideas to keep you warm as the weather gets colder
Some of us worship bread, some limit their intake and
Make the most of your leftover ingredients with these recipe ideas
Businesswoman turned blogger, Tammy Fry, cooks up a treat in our PlantBased Kitchen as we speak to her about all things plant based
Dr. Michael Greger explains the role of a plant based diet in relation to health
It is the 200th anniversary of the discovery of selenium – an element vital for health so long as you don’t overdo it
Keep your veg addiction sustainable by re-growing your leftovers
Subscribe to PlantBased this month for just £33.50 and receive a FREE 210g packet of Linwoods Hemp Protein+ worth £9.99*
A guide to the most common salts found on our supermarket shelves
Ramoan Gunter discusses the difficulties with eating plant based around family
1 Blend the milk, agave, vanilla, and matcha together
When you’re strapped for time — give these recipes a try
Recipes to prove that salad isn’t just for summer
2 Using a food processor or high-speed blender, blend
Reality TV star, Lucy Watson, reveals why she’s releasing her very own plant based cookbook
Some foods can be frozen and others don’t preserve quite as well. Here are our six favourite things for saving in the freezer…
The recipes you need when you want to indulge
We look at the world of possibilities when cooking with parsnip
Alessandra Felice considers the health benefits of a parsnip-heavy diet
Need some parsnip inspiration? Here are some fun ideas for using them up
This month, we head to the College of Naturopathic
1 Mix all the ingredients for the dressing together
Use 6 parts flaky sea salt to 1 part freshly grated
• 450g (2 cups) dairy-free butter, plus extra for greasing
• Finely sliced green part of a spring onion, and toasted
• 400g (4 cups) chesnut mushrooms, thickly sliced (button