Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 350+ of our top selling titles.
plus Unlimited access to 30000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at $14.99 per month, unless cancelled.
Upgrade for $1.48
Then just $14.99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

On-the-go! Lunchtime RECIPES

Spruce up your midday meals with a touch of colour...

Asparagus and celery soup with zesty croutons

By Red Willow

Serves 2 | Prep 10 mins | Cook 20 mins | Calories 156 (per serving)

½ a leek, finely sliced

1 medium potato, cut into small 1cm (½in) dice

a bunch of asparagus, chopped into small pieces of 1cm (½in) or less

4 celery stalks, finely sliced

½ tsp each of coriander, turmeric and nutmeg water or vegetable stock


10-12 croutons asparagus tips

1 tsp grated lemon zest

1 tbsp toasted sunflower seeds olive oil

1 Reserve the very tips of the asparagus for the garnish.

2 Sauté the leek and celery in a little oil on a medium heat for 5 minutes.

3 Add the spices and cook for a further minute.

4 Add the potatoes and a good pinch of salt and pepper. Pour in enough water or stock to easily cover and bring to a simmer.

5 After 7 minutes, add the asparagus and simmer for another 3 minutes or until all the vegetables are soft.

Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - April 2019 - Easter
If you own the issue, Login to read the full article now.
Single Digital Issue
April 2019 - Easter
This issue and other back issues are not included in a new Vegan Food & Living Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only $ 5.50 per issue
Monthly Digital Subscription
Only $ 5.99 per issue

View Issues

About Vegan Food & Living Magazine

The April issue of Vegan Food & Living is a true celebration of Easter, featuring recipes from homemade chocolate Easter eggs and cakes to savoury delights to enjoy on the day itself. Also this issue, we show you how to make vegan Brie and mozzarella in just 1 hour, cook up a Friday night curry and get creative with pulses. This issue we also reveal the winners of our very first Vegan Food & Living Awards, take a look at why plastic straws aren't actually the biggest danger to our oceans and explore the concept of what veganism means to you. Download the issue today