Butternut & Bean Soup

Back with another recipe this week, a butternut squash and butter bean soup. Great for these colder and windy days we are having. Deliciously healthy, earthy and even creamy with the flavour of the butter beans.

Serves 2

Ingredients:

• 1/2 a medium sized butternut squash
• 3 garlic cloves
• 1 can (400g) butter beans, drained
• 700ml vegetable stock
• 1/2 tsp paprika
• 1/4 tsp onion granules
• 1 rosemary sprig
• 1 tbsp olive oil
• Salt
• Black pepper

Method:

1. Start by preheating your oven to 200 (fan) and bake the butternut squash for 45 minutes to an hour.
2. Once you’ve removed the squash from the oven, scoop out its contents, disposing of the skin and place in a bowl. Using the back of a fork, thoroughly mush the squash until it’s mashed but not fully puréed, then leave to one side.
3. Get yourself a saucepan and on medium heat, start by frying the garlic in the oil for a minute.
4. Then add the squash, add all the seasonings and cook for 3 minutes.
5. Add the butter beans and fry for another 2 minutes.
6. Pour in the stock, mix and leave to cook for 10 minutes.
7. Add a generous sprig of rosemary, cover and leave for an additional 5 minutes and then serve.
   

Enjoy ☺️

Advertisement

Black Eye Bean Stew

I am loving comfort food at the moment and this black-eye bean stew is the way to go. It takes such little time to prepare and cook, definitely one to have after a long day working.

Serves 2

Ingredients:

• 1 can (400g) black-eye beans, drained and rinsed
• 250ml coconut milk
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 4 fresh tomatoes, roughly chopped
• 3 cloves of garlic, finely chopped
• 1 small yellow onion, finely sliced
• 100ml vegetable stock
• 1 tbsp olive oil
• Salt
• Pepper

Method:

1. On medium heat, fry the garlic and onion in the olive oil until lightly browned.
2. Add the tomatoes and fry for 3-4 minutes.
3. Add the beans and all the seasonings and mix well.
4. Pour in the stock and coconut milk and bring the mixture to a gentle boil. Leave to simmer for 12- 15 minutes.

Best served hot.

Cauliflower Curry

Packed with powerful spices and vegetables, this vegan cauliflower curry is a hearty, filling dish ready to satisfy all your family.
A simple one pot dish that is so simple to make and is perfect for the wintery weather

Serves 4

Ingredients:

• 1 cauliflower, cut into florets
• 1 white onion, thinly sliced
• 1 inch piece of fresh ginger, grated
• 4 garlic cloves, roughly chopped
• 3 fresh tomatoes, peeled and chopped
• 1/4 tsp turmeric
• 1 can (400ml) coconut milk
• 2 medium sized potatoes, peeled and chopped into chunks
• 1 courgette, roughly chopped
• 1 tsp medium curry powder
• 2 tbsp olive oil
• 1/4 tsp cayenne pepper
• 1/2 tsp paprika
• 1/2 tsp cumin
• Salt and Pepper
• Lime (optional)

Method:

1. In a pan, on medium-low heat, fry the onion, garlic and ginger in the olive oil until soft and lightly browned.
2. Then add all the spices, including salt and pepper.
3. Add all the vegetables and fry together for 4-5 minutes, stirring occasionally.
4. Pour in the coconut milk and stir.
5. Drop the heat slightly, cover and leave to cook for 30-35 minutes or until the potatoes are cooked through.
6. Upon serving, squeeze some lime over the dish for added deliciousness.

Best served hot and with rice.

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.

 

Vegan Sweet Potato and Lentil Stew

If you’re in the mood for something sweet, spicy and creamy then this is the dish for you! A simple lunch meal that is perfect on it’s own if you fancy a lighter lunch, or enjoy it with a side salad or rice.

Serves 3

Ingredients:

• 1 large sweet potato, peeled and roughly chopped into chunks
• 1 large carrot, peeled and chopped
• 3 garlic cloves, chopped
• 1 small white onion, finely chopped
• 2tbsp olive oil
• 1 inch piece of ginger, peeled and grated
• 1 cup/8oz red split lentils, rinsed
• 1 chilli, chopped
• 2 fresh tomatoes, peeled and chopped
• 1/2tsp dried coriander
• 1/4tsp turmeric
• 1tsp paprika
• 1/4tsp ground cumin
• 1 can (400ml) coconut milk
• Salt to taste

Method:

1. In a frying pan, pour in the oil, add the ginger, onion and garlic and fry on medium heat until soft and lightly browned.
2. Add the turmeric, dried coriander, paprika and cumin and fry for 2-3 minutes.
3. Then add the carrot, tomato and chilli and fry for 4 minutes.
4. Put in the potato and lentils and give it a quick stir; season with a sprinkling of salt.
5. Pour in the coconut milk, cover and simmer for 20-25 minutes or until the potato is soft. (If the mixture becomes dry add a splash of water).

Best served hot.