Courgette Gazpacho

A twist on the Spanish classic; only no tomatoes and a considerably greener looking chilled soup. A real refresher, filled with natural and healthy ingredients. In this recipe I decided to remove any bits in the blending process, however you can leave it the way it is and enjoy the earthier flavours and added texture. Additionally, if you keep the sieved bits in a separate bowl you could either boil up some potatoes or some pasta and use that as your base, mixed with some extra virgin olive oil; this way nothing goes to waste and you get all the nutrients from the ingredients.

Ingredients:

• 1 courgette
• 1 garlic clove
• 1 tsp lemon juice
• 5-6 basil leaves
• 1 tbsp olive oil
• 400ml water
• 1 spring onion
• A handful of curly kale
• Salt
• Pepper
• Extra Virgin olive oil

Method:

1. Put all ingredients into a food processor and blitz until smooth.
2. Strain the mixture through a sieve and into a deep bowl or jug.
3. Leave in the fridge for at least an hour before serving.
   Optional: upon serving drizzle over some extra olive oil and serve.

Enjoy ☺️

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Miso Haricot Soup

Right now miso paste is my favourite ingredient in the pantry. It lifts every dish with its umami taste and this soup is no exception!! Warm, hearty and unbelievably tasty – this soup is a winner!

Ingredients:

• 1 can haricot beans, drained
• 2 garlic cloves, roughly chopped
• 1 tbsp miso paste
• 400ml vegetable stock
• 1 tbsp vegetable oil
• Crushed black pepper

Method:

1. Start by frying the garlic in the oil for a couple of minutes on medium heat.
2. Add the miso paste and fry for a further minute, stirring continuously.
3. Add the beans, season with the pepper and cook for a couple of minutes.
4. Pour in the stock, mix well and cook for 10 minutes and then serve.

Enjoy 🙂

Lentil & Kale Stew

Some of you may have noticed that I accidentally published this a couple of days ago…this recipe article was no way near ready and was missing a fair few things…. Oops? Anyways, here is the completed version with pictures and all. A simple and easy way to have a healthy meal, balanced with veggies and delicious earthy and almost citrusy flavours; hope you all enjoy! ☺️

Serves 2

Ingredients:

• 75g red split lentils
• 1 small carrot, finely chopped
• 1 celery, finely chopped
• 50g kale
• 3 garlic cloves, roughly chopped
• 3 dried bay leaves
• 1 tbsp tomato purée
• 1 ltr vegetable stock
• 1 shallot finely sliced
• 2 tbsp olive oil

Method:

1. Start by frying the garlic, shallot, carrot, celery and bay leaves in the oil on medium heat for 3-4 minutes.
2. Add the tomato purée, lentils and season with black pepper and cook for 2-3 minutes.
3. Pour in the vegetable stock and cover. Leave to cook for 35 minutes or until the lentils are cooked through.
4. Add the kale, cover and leave for 5 minutes. Serve on its own or with a portion of rice or some sourdough bread.

Sweet & Spicy Broccoli Soup

The perfect balance of sweet and spicy; a flavourful and warming soup.

Ingredients:

• 375g broccoli, roughly chopped
• 4 garlic cloves, roughly chopped
• 1 tbsp light soy sauce
• 650ml vegetable stock
• 2 tbsp golden syrup
• 2 tbsp sesame oil
• 1 tsp chilli flakes

Method:

1. On medium heat, start by frying the garlic in the sesame oil for a couple of minutes.
2. Add the chilli flakes and fry for another minute.
3. Add the broccoli and the soy sauce and cook for 2-3 minutes.
4. Pour in the vegetable stock, mix well, cover and leave to cook for 20 minutes.
5. Using a hand blender blitz the soup until smooth.
6. Drizzle in the golden syrup, mix and serve.

Enjoy ☺️

Roasted Sweet Potato & Carrot Soup

Can you guys believe that we are in October, seriously?!? Where has the time gone this year? It’s flying by! It’s definitely cooling down around here and let’s be honest, soup season is back up and running. It’s getting back into the cosier and warmer clothes and those heartier meals. Apt for this time of year, sweet potatoes and carrots make a flavourful soup packed with delicious flavours and nutrients.

Serves 2

Ingredients:

• 2 sweet potatoes (I medium sized and 1 small) peeled and roughly chopped
• 2 medium sized carrots, peeled and roughly chopped
• 2 shallots, outer skin peeled off
• 1 garlic bulb, peel off the flaky outer bits but keep bulb whole
• 2 tbsp olive oil
• 600ml vegetable stock
• Salt
• Crushed black pepper

Method:

1. Preheat the oven to 200°C
2. On a baking tray place the sweet potato, carrots, shallot and garlic. Pour over the olive oil, season with salt and generously with the crushed black pepper. Place in the oven and bake for 35-40 minutes (mix about half way through) or until soft and browned.
3. Place the vegetables (excluding the garlic) in a pan. Using your hands gently squeeze out the contents of the garlic bulb (once cooled a little) into the pan. Pour over hot vegetable stock and mix all ingredients together.
4. Using a hand blender blitz the soup until smooth. If you would prefer the consistency to be slightly runnier add a splash of water to loosen it up. Taste and season if necessary.

Best served hot.

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).