Mash Direct want to keep you feeling cosy and full this November and have developed a series of delicious soup recipes to do just that!
Mash Direct have created four nutritious and mouth-watering recipes sure to make the cold, dark evenings that little bit easier.
These recipes are quick, easy and most importantly absolutely delicious!
Recipes have been styled and created by foodie Lili Forberg for Mash Direct.

Carrot, Ginger and Coconut Soup

Preparation time: 10 minutes

Cooking time: 35 minutes

Serves: 4 

Ingredients

1 small onion (chopped)

10 g Fresh ginger (peeled and very thinly sliced)

100 g Celeriac or 1 celery stalk (chopped)

One pack Mash Direct Carrot and Parsnip mix

400 ml (1 can) Coconut milk

500 ml Vegetable stock

Juice of 1 lime

Big handful of fresh coriander

Salt to taste

Chilli flakes and fresh coriander to garnish

Method

  • Fry the onion on a low heat until softened.
  • Add ginger and celeriac and proceed to fry on a medium heat until softened.
  • Add the Mash Direct Carrot and Parsnip mix and coconut milk.
  • Pour in the vegetable stock and lime juice and blend until smooth.
  • Stir in a handful of fresh coriander.
  • Season to taste.
  • Top with some chilli flakes and fresh coriander and enjoy!

Broccoli & Potato Soup

Ingredients

2 Shallots (chopped)

1 Celery stalk (finely sliced)

1 pack Mash Direct Mashed Potato

1 Pack Mash Direct Broccoli with a Cheese Sauce

1 litre Vegetable Stock

Salt & pepper to season

Croutons and grated cheddar to garnish

Method

Fry the Shallots and Celery on a medium heat until softened.

Stir in one pack of Mash Direct Mashed Potato.

Add one pack of Mash Direct Broccoli with a Cheese Sauce.

Stir together.

Pour in vegetable Stock.

Bring to a soft boil.

Season with Salt.

Blend with a hand or table top blender.

Garnish with croutons and grated cheddar.

Creamy Roast Parsnip and Garlic Soup

Ingredients

2 packs Mash Direct Honey Glazed Parsnips

1 Fresh garlic with peel (or 4 large cloves with peel)

2 Shallots (chopped)

1 Celery stalk (finely sliced)

1.5 litre Vegetable stock

4 tbsp Cream

Salt

Sunflower seeds and fresh parsley to garnish

Method 

Add garlic (with peel) into the pack of Mash Direct Honey Glazed Parsnips.

Brush the garlic with a little olive oil.

Roast the Mash Direct Honey Glazed Parsnips at 180° for 30 minutes.

Fry shallots and celery stalk until soft.

Squeeze the garlic out of its peel. Add the Mash Direct Honey Glazed Parsnips with the garlic, leaving the excess honey out.

Pour in vegetable stock.

Blend with a hand or table top blender

Add cream. Add salt. Add more water if soup is too thick. 

Garnish with Sunflower seeds and parsley

Roasted Root Vegetable Soup

2 packs Mash Direct Roasted Root Vegetables 

2 tbsp butter 

1 onion (chopped)

1 celery stalk (chopped)

1 medium potato (chopped small)

1 litre vegetable stock

Juice of half a lemon 

Garnish with sour cream, flaked almonds and chopped scallions 

Roast 2 packs of Mash Direct Root Vegetables according to pack instructions. In the meantime heat butter in a pot  on medium heat. Add onion, celery and potato. Fry on medium / low heat until soft. When the root vegetables are ready, add them in and mix. Add the stock and blend using a hand blender. Add lemon juice and salt to taste. Garnish with sour cream, flaked almonds and chopped scallions.