It's an extremely green soup made of extremely green things. But before you think 'Eww, so smushed up grass?', it really isn't. It's a concoction of beautiful greens of very different natures and tastes - nutty peas, earthy broccoli, sweet spinach and fragrant mint. I love this especially when I'm feeling under the weather, as I know I am getting all the nutrients I need from this bowl of goodness.
This soup is also perfect for batch cooking, and for freezing.
This recipe serves 2 portions.

What You Need:
extra virgin olive oil
1 white onion, chopped
2 cloves garlic, chopped
1/2 tsp chili flakes
200gm frozen green peas (NOT canned)
2 handfuls broccoli, cut into rough pieces
1 cube vegetable stock, or 1 cup
3 large handfuls spinach
1 large handful fresh mint
Grated parmesan
Optional: Chili oil for garnish

What You Do:
1. In a pot, heat 2-3 tablespoons of extra virgin olive oil, and sautee the chopped onion until they've turned transluscent. Add the chopped garlic and chili flakes, and continue stirring for 2 mins.
2. Add the frozen peas and broccoli, stir everything to cook through for about 5 minutes.
3. Add vegetable stock/cube, and add an additional cup of water. If using cube, add 2cups of water. Let simmer.
4.  Once it has started to simmer, add your spinach and 2/3 of your mint, and cook for another 2-3 minutes until the spinach has wilted. Season for taste, then turn off the heat and let cool.
5. When you're ready to eat, simply blend this mix, and heat again if necessary.
6. Ladle soup into a bowl, and garnish with the rest of the mint leaves, and some grated parmesan. If you're feeling extra, drizzle over some chili oil for that extra kick.

This recipe is a wonderful celebration of fresh fragrant Asian herbs. Crispy tofu in a fragrant lemongrass stir-fry, made more abundant with meaty mushrooms, sugarsnap peas and some soba noodles to carry all those flavours through.
This one makes 2 servings.

What You Need:
2 Firm tofus
2 large handfuls Mushrooms, chopped (shitake or king oyster)
1 large handful Sugarsnap peas, sliced into halves
1 Red Onion, thinly sliced
1 Red Chili, sliced
2 stalks Lemongrass, thinly sliced
1 handful Thai Basil
1 tbsp vegan oyster sauce
2 tbsp light soy
1 tbsp thick soy
1 tsp tumeric powder
Sesame and cooking oil
Soba noodles

What You Do:
1. First, the crispy tofu. To do this, crumble them in a bowl to resemble coarse minced meat. Sprinkle some tumeric powder. Cook in air-fryer/oven, 180 degrees for 20 mins, or until golden and crispy.
2. Meanwhile, boil some water and pop in the soba noodles. They take literally 2 mins to cook. Drain. Toss in some sesame oil. Plate.
3. In a large pan, heat 1 tbsp cooking oil and add the chopped mushrooms. Cook until they are slightly browned and softened. Remove from pan.
4. Add 1 tbsp oil, and add onion, chili, lemongrass. Cook until fragrant, and onion is transluscent.
5. Add sugarsnap peas and the cooked mushrooms. Add the crispy tofu. Stir for a minute, then add the vegan oyster, light soy and thick soy sauces.
6. If it looks a little dry, add a splash of water. But remember this is a stir fry, not soup. Add the thai basil leaves in the final minute.
7. Pour this heavenly fragrant mix onto your soba noodles.
8. Best enjoyed while watching The Kardashians (especially the episode where they are all eating salads. which is basically every episode.)