Its definitely soup season, I woke to -5 deg this morning….very cold. Using up some leftovers in my fridge, mainly carrot and onion I decided to make a warming soup. This was delicious and hit the spot right. I used my steampot, so steaming the vegetables made this even more nutritious and flavorsome.
Makes 3 Servings
4 large carrots
1 large onion
500ml Vegetable Stock
60g Bulgur Wheat
1 tsp garlic granules
1 1/2 tsp Cumin
1 1/2 tsp dried coriander
Salt & Pepper to taste
- Chop up the onion & carrots into chunks and place in the steam pot with 200ml of the vegetable stock and cook on steam setting for 8 minutes.
- Remove steam pot lid and add in the rest of the stock then blitz with a hand blender until well blended and smooth.
- Stir in the spices/herbs and bulgur wheat and cook on microwave at 750w for 3 minutes.
- Remove and stir. Season and serve.
you can of course make a big batch and freezer for later.
It’s Halloween Season, my favourite time of the year, beautiful crisp air, colourful leaves on the trees, dark cosy nights, everything spooky and weird, and amazing food flavours around. To be honest this is my first time with Pumpkin, I’ve never cooked it before myself, I thought I would try steam cooking it for more flavour and making a creamy soup as it was a really cold day here today. Was delicious.
Makes 1 large portion
250g chopped pumpkin
30g sliced leek
30ml double cream
300ml vegetable stock
30g Bulgur Wheat
Salt & pepper to taste
- Place the pumpkin and leeks with 100ml of the stock into the bottom of the steam pot and cook on dynamic steam for 8 minutes
- Remove lid and pour in the rest of the stock and the cream, season with salt & pepper and blend with a hand blender until smooth.
- Add in the Bulgur Wheat to the creamed soup and cook on microwave 900w for 3 minutes
- Remove from microwave and serve with some toasted pumpkin seeds and a drizzle of olive oil.
- You can also add in some toasted croutons if you like.
After coming down with the cold over the holidays, I was on a mission not only to eat healthier but to use food as a natural healer, so that means more antioxidants and vegetables. Turmeric has powerful anti-inflammatory effects and is a very strong antioxidant.
2 garlic cloves
2 tbsp olive oil
1 tsp turmeric
1 tsp cumin
1 tsp crushed red pepper
1 onion – chopped
salt & pepper to season
1 pint of vegetable broth
1/2 can of coconut milk
2 tbsp fresh chopped coriander
- Pre-heat you oven to 230 deg C.
- Chop up the cauliflower into small florets/cubes, add in the chopped garlic and oil into a bowl and mix through until all combined.
- Place the cauliflower onto a baking tray and bake for about 25 mins.
- Heat a tbsp oil in a pan and gently fry the onion, add the veg stock and bring to the boil, add in the cauliflower then cover and simmer for about 15 mins.
- Add in the coconut milk and stir through, using a hand blender, blend until smooth.
- Cook your rice separately then once ready add to the soup and mix through.
- Serve in a bowl and garnish with coriander.
This was really tasty and so healthy and filling.
Well I was Opting for a Spicy Weekend this weekend………………….(naughty…naughty!)……..and this polishes off my Sunday. Delicious and filling Soup with a bit of spice!
1 Sweet Potato
1 tsp ground coriander
4 spring onions
1 red chilli
1 tsp olive oil
Handful of tortilla chips (I used Doritos with a hint of lime)
15g fresh coriander
400g ripe tomatoes
2 gloves of garlic
1 can chickpeas (400g)
Feta cheese for garnish (optional)
- Preheat oven to 200 deg. Wash and peel sweet potato, cut into 1cm cubes.
- Season potatoes with salt, pepper and ground coriander, drizzle with oil and bake for 30 mins.
- Meanwhile, chop the spring onions finely, slice the chilli and coriander, add to a pan with little oil and fry for about 2 mins.
- Crush into the pan the garlic, cut tomatoes into quarters then add in to pot.
- Tip in the chickpeas with juices and top up with 500ml of boiling water, bring to a simmer, cover and cook for 20 mins.
- After 20 mins, remove from heat and mash up the tomatoes. Add in the sweet potato and crush in the tortillas, mix through, season well and serve. Garnish with fresh coriander and feta if chosen. YUMMY!!!
Serves 4 – per serving: 142 calories, 4.1g fat or which 2.1g sat. fat, Carbs 18.3g, Protein 5.7g
100g Red Lentils
100g Green Lentils
1/2 tsp olive oil or spray oil
3 tsp. ground coriander
3 tsp. cumin
2 tsp. chilli flakes
1.5 litres chicken stock
1. Wash and drain lentils
2. Chop onion and saute for 5 mins in oil then add in the spices and stir for a further few mins.
3. Add in the carrots, lentils and stock and bring to the boil, then simmer for 40 mins.
4. Once cooked, blend with a mixture to a smooth texture. Serve with some fresh parsley or a spoonful of yoghurt (optional)
Makes approx 6 bowls – per serving about 85 calories.
200g Split Red Lentils (Scots)
1 tablespoon olive oil
1 white onion – chopped
3 carrots – chopped
5 celery sticks – chopped
1 small potato – cubed
4/5 smoked back bacon – chopped
2.5 pints water
1 vegetable stock cube (knorr)
1/2 teaspoon dried parlsey
salt and pepper to taste
1. pour oil into soup pan and heat through
2. Add in bacon and fry until juice runs, then add in onion and fry for another 2 mins
3. Add in carrot, celery, potatoes and lentils and stir for further 2 mins
4. Add in veg stock cube and parsley then top with water, and season.
5. Bring to the boil and reduce to a simmer for 40 mins.
6. With a hand blender or masher mix until smooth or until desired consistency
7. Serve with some warm crusty bread.
This soup is always best served a day old, I make a big pot that does 3 days and it’s still yummy on Day 3. (approx 150 calories a bowl)
1 x packet Great Scot Vegetable Broth (500g) I used 250g which gave me 10 bowls (soak for at least 8-12 hours)
4 x carrotts – grated
1 x leek – chopped finely
1 x turnip – grated
small bitesize chunks of potato (choose potatoes suitable for boiling) amount as per your liking. (I used 6 small boiling potatoes)
3 x vegetable stock cubes
3 litres water
Salt and pepper to season
1. Fill up a large soup pot with the water
2. Pour in the pre – soaked broth lentils and put in vegetable stock cubes (no need to dissolve before, put them in whole)
3. Bring to the boil, while waiting for water to boil, put in the grated carrott, turnip and leeks and mix through
4. Season with salt & pepper
5. Once boiled reduce heat to a simmer for 40 minutes.
6. Serve with some yummy bread.