Watercress, Pea & Courgette Soup

Watercress is where it’s at this month. A beautiful green, packed with delicious flavour and delectable pepperiness that is in this bowl of goodness. Watercress is also fantastic with salad, however considering the ‘delightful’ rain that has blessed us with its presence, I thought that a soup is the better way to go for this weeks recipe; I hope you all enjoy!

Serves 1-2

Ingredients:

  • 1 handful of watercress, thoroughly washed
  • 1 courgette, roughly chopped
  • 1 small white onion, roughly chopped
  • 90g peas
  • 500ml vegetable stock
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1/2 tsp oregano
  • Salt
  • Pepper

Method:

  1. Start by frying the onion and garlic in the olive oil for 2-3 minutes.
  2. Add the courgette and peas and cook together for a couple of minutes.
  3. Season with the oregano, add the watercress and pour in the vegetable stock; mix well and leave to cook for 10-15 minutes (or until the courgettes are cooked through).
  4. Remove from the heat and using a food processor or hand blender blitz the soup until smooth. Give it a taste and season with salt and pepper to your liking.

Best served hot

Basa Soupy Stew

A delicious bowl of wonderful flavours, ready to awaken those tastebuds and transport you to a party on your palate. It’s refreshingly light, fantastic as an evening meal if you don’t fancy something heavy. You can also make the stew without the fish if you are feeling a fish free or vegan meal, this is just as yum without the basa.

Serves 2

Ingredients:

  • 1 can (400ml) coconut milk
  • 1 can peeled plum tomatoes
  • 200g baby button mushrooms, roughly chopped
  • 1 chilli, roughly chopped
  • 2 basa fillets
  • 3 garlic cloves, roughly chopped
  • Zest of 1/2 lime
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • Lime juice (optional)

Method:

  1. In a pan, start by frying the garlic in the olive oil for a couple of minutes.
  2. On medium heat, add the mushrooms and cook with the garlic for 4-5 minutes, stirring occasionally.
  3. Add the tomatoes, chilli, all seasonings and lime zest and cook together for 3-4 minutes.
  4. Place the fish fillets in the pan and pour in the coconut milk. Give it a thorough mix.
  5. Cover and leave to cook for 10-15 minutes. Upon serving squeeze a little fresh lime juice (optional) and grate a little more zest for added tanginess.

Best served hot.

Asparagus Soup

So… we had a couple of days of pure heat, proper warm weather and then BAM we’re back to freezing our butts off! Standard British weather if you ask me. Thinking that the little snippet of more spring-like weather would take us nicely into those lighter meals completely turned tables when it started snowing on Monday. Taking advantage of the produce of this time of the month I decided to make a good, hearty soup; something to keep you nice and warm for the wintery weather we are having. I hope you all enjoy it 🙂

Serves 2

Ingredients:

  • 125g asparagus tips, roughly chopped
  • 1 large potato, peeled and chopped
  • 400ml vegetable stock
  • 1 shallot, diced
  • 2 sage leaves
  • 2 small garlic cloves, roughly chopped
  • 1 tbsp olive oil
  • Salt
  • Pepper

Method:

  1. In a pan, fry the garlic, shallot and sage in the oil for 2 minutes; season with salt and pepper (medium heat).
  2. Add the potato and asparagus and fry for a further 2 minutes, stirring occasionally.
  3. Pour in the vegetable stock, mix well and leave to cook for 10-15 minutes, or until the potatoes are cooked through.
  4. In a food processor or using a hand blender blitz the soup until smooth, add more water if the consistency is too thick for your liking. Drizzle a little extra virgin olive oil when serving (optional).

Enjoy!

Re-energising Soup

This week hasn’t been too great if I am quite honest. I haven’t been feeling all that well, my appetite completely disappeared and all I wanted to do was sleep. Drawing closer to the weekend I have managed to gain more energy and strength and so I thought I’d share the perfect recipe to give you that nutritional healthy boost you need after your body has had a rough few days. Personally for this soup I prefer my vegetables to have a bit of bite to them, do cook the soup for longer if you prefer them softer. Additionally, feel free to whiz this up in a food processor or hand blender if you fancy a smoother texture.

Serves 1

Ingredients:

  • 1 celery, finely chopped
  • 1 medium sized carrot, peeled and finely chopped
  • 1/2 courgette, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 handful spinach, rinsed and roughly chopped
  • 300ml vegetable stock
  • 2 dried bayleaves
  • 1tbsp olive oil
  • Ground black pepper

Method:

  1. On medium heat, fry the celery, carrot, courgette garlic and bayleaves in oil together for 4-5 minutes.
  2. Season with pepper, add the spinach and the stock and mix well. Cover and leave to cook for 10 minutes.

Best served hot.

Artichoke Soup

Artichokes are just the absolute best vegetables! Definitely one in my top 5 and truly wish that it was more accessible. Having said that, finding tinned artichoke hearts aren’t as difficult to find and not too extortionately priced; another delicious staple to add to your pantry. This soup is just, next level easy, tasty and suitable for vegetarians and vegans too! Personally, I prefer the chicken stock and cream as it just makes the soup taste that little bit more indulgent but it is equally delicious using the vegetable stock.

Serves 2

Ingredients:

  • 400g can artichoke hearts, drained
  • 3 garlic cloves
  • 1 small shallot, peeled and roughly chopped
  • 400 ml chicken or vegetable stock
  • 1 tbsp olive oil
  • Single cream (optional)

Method:

  1. On medium heat, fry the shallot and garlic together until blistered and lightly coloured.
  2. Add the artichoke, season with salt and pepper and fry for 3-4 minutes.
  3. Pour in the stock and leave to cook gently for 10-15 minutes.
  4. Transfer the mixture to a food processor and blend until smooth. Upon serving drizzle over some extra virgin olive oil or some single cream for added indulgence (optional).

Herby Potato Soup for One

Lockdown has once again another appearance, some of us may welcome it with open arms and some are patiently waiting for the restrictions to be lifted.

Many of us are now working from home and finding time to cook amongst other commitments can be difficult. This recipe is brilliant if you have a number of things to do and you’re looking for something easy, nutritional, vegan and delicious to eat.

Serves 1

Ingredients:

  • 1 medium sized potato, peeled and roughly chopped
  • 1 small shallot, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 1 sprig of thyme
  • 2 sage leaves
  • 2 dried bayleaves
  • 1 tbsp olive oil
  • 300ml vegetable stock
  • Black pepper

Method:

  1. In a pan, fry the garlic, shallot, sage, bayleaves, thyme in the olive oil, on medium heat for a couple of minutes.
  2. Add the potatoes, season with black pepper and cook for a further 2 minutes.
  3. Pour in the stock, mix and leave to cook for 12-15 minutes or until the potatoes are cooked through.
  4. Remove the thyme stalk and the bayleaves from the pan.
  5. Using a food processor or a hand blender blitz the mixture until smooth.

Best served hot.

Curried Parsnip Soup

This super creamy curried parsnip soup is the perfect combination of sweet, savoury silky deliciousness in one bowl. The aromatic flavours awaken your tastebuds and the added optional serving of single cream enhances its richness and makes the dish a little more indulgent.

Serves 2

Ingredients:

  • 1 small yellow onion, roughly chopped
  • 2 medium sized parsnips, peeled and cut into small chunks
  • 3 cloves of garlic
  • 1 medium sized potato, peeled and cut into small chunks
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 medium curry powder
  • 1/4 tsp ground coriander
  • 1 tbsp olive oil
  • 600ml vegetable stock
  • Single cream (optional)
  • Salt and pepper (to taste)

Method:

  1. Fry the onion and garlic in the oil on medium heat for 2 minutes.
  2. Add all the seasonings, including the salt and pepper and mix.
  3. Then add the potato and parsnip and thoroughly mix again.
  4. Pour in the stock and leave to simmer for 10-12 minutes or until the potatoes are cooked through.
  5. Remove from the heat and using a hand blender blitz the soup until silky smooth. If the consistency is too thick for your liking then add a splash of water to loosen it up.

Best served hot and with a small splash of single cream.

Spicy Tomato Soup

Soup is the way forward now that autumn has fully arrived. As the days get colder and wetter, soup is a constant go to. They don’t take much time to prepare and cook, and can be so versatile which I love so you can always mix up these recipes as you like. This recipe is perfect after a long day at work and you’re not quite feeling a long winded time in the kitchen cooking.

Serves 2

Ingredients:

  • 1 can (400g) peeled plum tomatoes in tomato sauce.
  • 1 small yellow onion, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 1/4 tsp cumin
  • 250ml vegetable stock
  • 1 tbsp olive oil
  • 1 small red chilli, deseeded and roughly chopped
  • Salt
  • Pepper

Method:

  1. Start by frying the onion and garlic in the oil on medium heat until soft and lightly browned.
  2. Add the chilli, cumin and season with salt and pepper and continue to fry for 2-4 minutes.
  3. Then add the tomatoes and the juice from the can and bring to a gentle boil.
  4. Pour in the vegetable stock, drop the temperature to medium-low and leave to cook for 10-12 minutes.
  5. Using a hand blender, blitz the soup until smooth. Serve immediately in a bowl with your favourite crusty bread.

Best served hot.

Sweet Potato Soup

Now that we have arrived in September I automatically get that overwhelming feeling that we getting closer and closer to the end of the year and forgive me for saying it… but Christmas! I associate this time and the next few months with the preparations for the end of the year and the slow change we make from summer into the autumn time. Before we know it the leaves on the trees will start to fall and the temperature will drop and soon we shall be referring back to those cosy jumpers and jackets that we are very well acquainted with.

To slowly ease ourselves back into those ‘winter warmer’ meals I have made this Sweet Potato Soup which is so flavourful, and currently brilliant to have as a light lunch with some sourdough bread. Fantastic for those who are still working from home but fancy that lunchtime heartiness instead of a cold dish.

Serves 2-3

Ingredients:

  • 1 large sweet potato, peeled and roughly chopped
  • 3 fresh tomatoes, peeled and roughly chopped
  • 1 inch piece of fresh ginger, peeled and roughly chopped
  • 1 medium sized white onion, roughly chopped
  • 2 tbsp olive oil
  • 165ml coconut milk
  • 400ml water
  • 3 cloves of garlic
  • 1 vegetable stock cube (I used Knorr)
  • 1/4 tsp ground cinnamon
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste

Method:

  1. In a pan, fry the garlic, ginger and onion in the olive oil until lightly browned on medium-low heat.
  2. Then add the cinnamon, cumin, coriander, cayenne pepper, paprika and fry for 2-3 minutes.
  3. Add in the sweet potato, tomato, coconut milk and stock cube and mix well for a further 2 minutes.
  4. Pour in the water and give it a good mix.
  5. Leave to boil on medium-low heat for 13-15 minutes or until the potatoes are cooked through.
  6. Take the pan off the heat and put the contents into a food processor or blender and blitz until smooth.
  7. Put the soup back in the pan and give it a taste. Season with salt and pepper if required.

Best served hot.

BDB482FD-1872-4D7C-8F5F-E2443525748B

Chunky Chicken and Vegetable Soup

A scrumptiously creamy chicken and vegetable soup, full of nutrients and flavour. I absolutely love the colour of this dish, the small amount of saffron used really punches up the flavour and complements the coconut milk and curry powder beautifully.

Serves 2-3

Ingredients:

  • 1 white onion, finely chopped
  • 1 large carrot, peeled and cut into chunks
  • 1 chilli, chopped and deseeded
  • 1 sweet pepper, cut into chunks
  • 3 cloves of garlic, finely chopped
  • 2 diced chicken breasts
  • 1 can (400ml) coconut milk
  • 1/2 tsp ground coriander
  • 1 flat tsp curry powder
  • 1 tsp paprika
  • 250ml chicken stock
  • Pinch of saffron
  • 1 large potato, peeled and cut into chunks
  • 2 tbsp olive oil
  • Salt and pepper to taste (optional)

Method:

  1. In a pan, fry the onion and garlic in the olive oil until soft.
  2. On a medium-low heat add the pepper and chilli and fry for a couple of minutes.
  3. Add the chicken, curry powder, paprika, coriander and fry for 2-3 minutes.
  4. Add the carrot and potato and give it a mix.
  5. Spinkle on the saffron, pour in the chicken stock and the coconut milk and mix well.
  6. Leave to simmer on low for 25-30 minutes or until the potatoes are soft.

Best served hot.