Kale & Pea Soup

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Hello!  I hope everyone has had a wonderful Summer.  I’m back from an excellent vacation.  First up was my beautiful cousin’s wedding and then I went to visit my gorgeous sister as she was renewing her wedding vows with her husband, lots of happy tears were shed this Summer.

I have also been busy practising and conjuring up lots of new recipes for the blog which I can’t wait to share with you.

I am really busy at the moment with college work, starting a new business and blogging and although there doesn’t seem enough hours in the day for everything I wouldn’t have it any other way – I think that’s the difference when you enjoy something in life, it’s not a chore!

I love a good bowl of soup as it’s super easy to prepare and you can pretty much throw anything in a pan!  This soup works well for Summer as it’s lovely and light in flavour.

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Curried Cauliflower Soup

Curried cauliflower soup

My usual way to cook cauliflower is to roast it or make ‘rice’ with it, however, when I received one in my veg box I decided I wanted to try something different.

The first soup I made wasn’t great.  I used too many ingredients, over complicated the flavours & couldn’t actually taste the cauliflower.  I decided that ‘less is more’ kept the recipe simple and voila!  The recipe below was born.

This is a lovely thick soup but if you prefer a thinner consistency add more water or stock.  This soup is lovely with a squeeze of lemon on top just before serving.

Serves 4

Ingredients

-1 heaped tsp. coconut oil or olive oil

-1 red onion, diced

-1 garlic clove, crushed

-1 thumb size piece ginger, peeled & finely grated

-1 medium cauliflower, trimmed and florets separated

-1 medium potato, peeled and roughly diced

-1 x 400ml can low-fat coconut milk

-600ml water or vegetable stock

-1 tsp. turmeric powder

-1 heaped tsp. curry powder

-salt & pepper to taste

How To Make

Place a large pan over a medium heat and heat the coconut oil.  Once the oil is hot add the onion, garlic and ginger.  Cook for 2-3 minutes until the onion starts to soften.

Add the remaining ingredients and give everything a stir.

Place a lid on the pan, bring to the boil then reduce to a simmer for 20 minutes or until the cauliflower and potato are cooked.

Allow to cool slightly then blend.  Season to taste with salt and pepper

This soup stores well in the fridge for 2-3 days in an airtight container.  It freezes well too.

Enjoy 🙂

 

Vegetable & Noodle Broth

Veg & Noodle Broth

I seem to be obsessing over noodles at the moment.  I’m having them in a stir-fry, making noodle salads, I made this broth a few months ago and have been eating it every week now, it really is good and so quick to make.

You can use any vegetables although some may need parboiling first like carrots for instance.  Even a few prawns would be nice thrown in too.

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Sweet Potato & Ginger Soup

I’ve been having my kitchen decorated so I have been unable to get my cooking on, hence the delay in posting a recipe.  At last the decorating is finished and after a couple of days of cleaning up – everything was covered in very fine dust and it gets everywhere, inside of cupboards and the oven! – I was able to get back to cooking and happiness has been restored!

Sweet pot and ginger soup2

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Roasted Butternut Squash & Chilli Soup

This soup for me is Autumn in a bowl.  I feel like it gives you a hug from the inside out, perfect when it is a grey, cold, rainy day.

When I lived abroad, I missed the changing of the Seasons so much.  I love seeing the changing of the colours and getting wrapped up to go for walks in Autumn.  And if I’m totally honest, with it being Autumn, I get to treat myself to a new pair of boots!! Which girl doesn’t love a new pair of boots or shoes?

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Harissa Spiced Tomato, Chickpea and Spinach Soup

Hi!  You probably thought I had abandoned my blog as it’s been so long since I posted anything, but fear not, I was just having a break!  My Dad came over for a flying visit and I was busy catching up with him and I also imported my dog from Qatar where I used to live.  Everything was going well until my dog, Lucy, got held in transit due to a slight hiccup with the paperwork!  The poor people in cargo had to deal with me crying my eyes out as they  tried to reassure me that she was fine.  Needless to say she arrived a couple of days later and not at all bothered about her ‘adventure’.   She’s quite a resilient girl, we rescued her from a junk yard where she’d been chained up and pecked by hens most of her short life until we came along.

Lucy

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Pea and Mint Soup

I must admit I do enjoy a good bowl of soup. This one is simple yet tasty. I tend to make a batch of this up and freeze individual portions so I’ve always got some on hand when I need a quick meal. This soup is also delicious cold, particularly at the moment with the hot weather we’re having.

Pea and Mint soup 1

Ingredients

-1 tbsp. olive oil or rapeseed oil

-1 red onion, roughly chopped

-600g frozen peas

-a generous handful of mint leaves

-700ml vegetable stock, either homemade or from a cube

-salt & pepper to taste

How to Make

In a large saucepan heat the oil and add the chopped onion.  Saute until the onion is soft.

Add the peas and stock.  Cover saucepan with a lid, bring to the boil then turn down to simmer for 10 minutes.

Add the mint leaves and simmer for a further 5 minutes.

Blend until smooth – if you prefer really smooth soup, pass through a sieve.

Season with salt and pepper to taste – you may not need to add any salt as some stock cubes and shop bought stocks can be quite salty, best to check the soup first before adding any.

Pea and Mint soup 2

Enjoy! 🙂