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).

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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.