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Digital Subscriptions > Vegan Food & Living Magazine > April 2019 - Easter > On-the-go! Lunchtime RECIPES

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.

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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