In a slow cooker, combine diced carrots, potatoes, celery, onion, cabbage, green beans, diced tomatoes, pearl barley, dried parsley, dried basil, and Bragg Liquid Aminos.

Add enough Homemade Vegetable Broth or water to cover the vegetables and barley.

Stir to combine.

Cover the slow cooker with the lid and cook on low heat for 6-8 hours, or until the vegetables and barley are tender.

Once the soup is cooked, season with salt and pepper to taste.

Serve the hearty harvest vegetable soup hot, garnished with fresh herbs if desired.

Place the chopped tomato in a blender or Vita-Mix and blend at low speed until creamy.

Add the chopped cucumber, red bell pepper, Italian seasoning, dill, Bragg Liquid Aminos, minced chives, and minced parsley to the blender.

Blend all ingredients until well mixed and smooth.

Serve the garden fresh tomato gazpacho at room temperature for immediate enjoyment or cover and chill in the refrigerator for a few hours for a refreshing cold soup.

Stir well before serving and garnish with additional fresh herbs if desired.

In a large saucepan, heat the olive oil over medium-high heat.

Add the sliced carrots, chopped onion, and minced garlic.

Cook until the vegetables are tender, about 5 minutes.

Stir in the minced ginger, curry powder, cinnamon, and nutmeg.

Cook for 1 minute, allowing the spices to become fragrant.

Add the butternut squash chunks and organic apple juice to the saucepan.

Bring the mixture to a boil, then cover and reduce the heat to simmer for 15 minutes or until the squash is tender.

Using a blender or food processor, puree the soup in batches until smooth.

Return the pureed soup to the saucepan and heat through.

Serve the spiced butternut bliss soup hot or chilled, garnished with a sprinkle of cinnamon or fresh herbs if desired.

In a large soup pot, heat 1/4 cup of the vegetable broth over medium heat.

Add the chopped onion, celery, carrots, and minced garlic.

Sauté until the onion is tender, about 5-7 minutes.

Stir in the dried thyme, basil, and oregano, coating the vegetables evenly with the herbs.

Add the chopped cabbage, drained garbanzo beans, red kidney beans, chopped tomatoes, and remaining vegetable broth to the pot.

Stir to combine.

Bring the soup to a simmer and let it cook for about 20 minutes, allowing the flavors to meld together.

If the soup becomes too thick, add more vegetable broth as needed to reach your desired consistency.

Adjust the seasoning if necessary, adding more salt or dried herbs to taste.

Serve the speedy garden minestrone hot, garnished with fresh basil leaves if desired.

In a large soup pot, heat the olive oil over medium heat.

Add the minced garlic, chopped onion, carrots, and celery.

Sauté until the vegetables are softened, about 5-7 minutes.

Stir in the Italian seasoning and Bragg Liquid Aminos, ensuring the vegetables are coated well.

Add the fresh corn, chopped cabbage, organic tomato sauce, chopped tomatoes, and water to the pot.

Stir to combine.

Bring the soup to a simmer and let it cook for 1 hour, allowing the flavors to meld together.

After 1 hour, add the whole wheat pasta spirals and any leftover vegetables from the fridge, if using.

Simmer for an additional 15 minutes or until the pasta is tender.

Adjust the seasoning if necessary, adding more salt or Italian seasoning to taste.

Serve the garden harvest vegetable soup hot, garnished with fresh herbs if desired.

Enjoy this nourishing and comforting soup!

In a large pot, heat the olive oil over medium heat.

Add the minced garlic and chopped onion, and sauté until softened and fragrant, about 5 minutes.

Stir in the cumin and 2 tablespoons of Bragg Liquid Aminos, blending well with the garlic and onion mixture.

Pour in the water and soaked split peas.

Bring the mixture to a boil, then reduce the heat to low and simmer for 2 minutes.

Remove the pot from the heat, cover, and let it sit for 1 hour to allow the flavors to meld.

After 1 hour, add the grated carrots and chopped potato to the pot.

Return the pot to the stove and simmer, covered, over low heat for about 2 hours or until the split peas and vegetables are tender, stirring occasionally.

Adjust the seasonings to taste, adding more Bragg Liquid Aminos if desired.

Serve the hearty split pea delight hot, garnished with fresh herbs if desired.

Enjoy this comforting and nutritious soup!

Preheat the oven to 200°C/400°F/Gas mark 6.

Trim the stalks from the mushrooms and place them, rounded cap side down, in a medium roasting dish.

Season with salt and pepper.

Drizzle the olive oil over the mushrooms.

Place the cheese slices on top of the mushrooms, covering them evenly.

Sprinkle the lemon thyme leaves over the cheese.

Bake in the preheated oven for 20–25 minutes until the cheese has melted and is bubbly.

Serve the melty mushroom delight hot, straight from the oven.

Enjoy the gooey goodness!

Put the carrot and leek in a large heavy saucepan with the bay leaf and

the fish stock.

Bring to the boil, reduce the heat, cover and leave to

simmer for 10 minutes or until the vegetables are nearly tender.

Remove all of the meat from the crabs.

Break off and reserve the claws;

break the joints and remove the meat using a fork.

Add the crabmeat to the pan together with the ginger, soy sauce and

star anise, and bring to the boil.

Leave to simmer for about 10 minutes

until the vegetables are tender and the crab is heated through.

Season the soup with salt and pepper, then ladle into warm individual

serving bowls and garnish with the crab claws.

Serve immediately.

Place the haddock fillet in a large frying pan and cover with boiling water.

Let it stand for 10 minutes, then drain, reserving 300ml/10fl oz of the soaking water.

Flake the fish, ensuring to remove all the bones.

Melt the butter in a large saucepan over low heat.

Add the onion and sweat gently for 10 minutes until softened.

Pour in the milk and bring to a gentle simmer before adding the diced potatoes.

Cook for 10 minutes.

Add the reserved haddock flakes and the cubed cod.

Simmer for a further 10 minutes until the cod is tender.

Remove about one-third of the fish and potatoes, transfer to a blender or food processor, and purée until smooth.

Return the mixture to the soup along with the cream, parsley, and salt and pepper to taste.

If the soup seems too thick, add a little of the reserved soaking water.

Reheat gently and serve hot.