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 🙂

 

Tomato & Basil Soup

Tomato & Basil soup

For the past two weeks I’ve been battling a cold and it’s starting to become annoying.  I’m not one for sitting around but there have been some days I’ve had hardly any energy.  Actually I’m not sure if it’s a cold or allergies but I’m going with a head cold as it’s far too early for my hay fever to be here.

When I’m not feeling 100% I mostly live off soup, fresh juices and smoothies.  Pretty much anything that’s quick, easy and doesn’t involve too much thought.  I used to love a certain canned cream of tomato soup whenever I wasn’t feeling well but I can’t have it anymore as it contains milk and it also contains added sugar and I still can’t get my head round why sugar appears in almost everything these days.  Plus, it is so easy to make some soup at home and you can stock up the freezer for future.

Whilst this soup isn’t creamy it certainly tastes good and doesn’t contain added sugar!  I try to dice the carrots and celery the same size so they cook in the same amount of time.  I have also learned that cooking off the tomato puree first before the stock or tinned tomatoes are added gets rid of the bitterness which is often found with tomato puree.

Tomato & basil soup2

Ingredients

-1 Tbsp. Olive Oil

-1 carrot, peeled & cut in to small dice

-1 stick celery, cut in to small dice

-1 red onion, diced

-2 Tbsp. tomato puree

-2 x 400ml tins of chopped tomatoes

-450ml gluten free vegetable stock or water

-handful of fresh basil leaves

-salt & pepper to taste

How To Make

Heat the oil in a large pan over a medium heat.  When the oil is hot add the onion, celery and carrots.  Give the vegetables a stir and saute for about 3 minutes.

Add the tomato puree and stir well.  Continue to cook for another 2-3 minutes.

Add the stock, chopped tomatoes and seasoning.

Place the lid on the pan, bring to the boil then reduce to a simmer for 20-25 minutes until the vegetables are soft.

Add a handful of fresh basil leaves and simmer for another 2 minutes.

Remove the soup from the heat and allow to cool slightly before blending.

Either blend the soup with a stick blender or in a stand blender.  If you prefer a very smooth soup, strain it through a sieve after blending.

Check seasoning.

Serve warm with a garnish of fresh basil if you would like.

This soup keeps well in the fridge in an airtight container for 2-3 days or in an airtight container in the freezer.

Enjoy 🙂