Ingredients:
1 butternut squash, peeled and cubed
1 red pepper, de-seeded and roughly chopped
1 onion, peeled and chopped
1 red chilli – de-seeded and sliced in half
2 cloves garlic
olive oil
750ml vegetable stock
Method:
Preheat the oven to 180 (fan)
Put the butternut squash, red pepper, onion and red chilli on a roasting tray, drizzle with olive oil and season, then roast for around 40 mins.
Once the veg and soft and slightly browned, remove from the oven.
Heat some olive oil in a large pan and gently fry the chopped garlic for a minute or two before adding the roasted vegetables and the stock.
Simmer for 5 mins or so then blend.
That’s it!
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Ingredients:
5 white or brown onions (peeled and finely sliced)
50g butter
tblsp olive oil
1 tsp sugar
3 cloves garlic
2 tblsp plain flour
250ml white wine
1 litre beef or vegetable stock
a few baguette slices
Grated gruyere cheese
Method:
Melt the butter and oil in a large pan then add the onion and soften for 5-10 mins
Add the sugar and cook on low, stirring occasionally for 20 mins
Once it’s REALLY soft, add the garlic for a couple more minutes then stir in the flour
Gradually add the wine whilst stirring, then add the stock
Bring to a simmer for 20 minutes
Meanwhile pre-heat a grill and toast the baguette with the grated gruyere on top and serve on top of the soup.
]]>This is a really delicious blend of health and comfort and is another easy one to make. The addition of the cheese makes it taste amazing!
Ingredients:
4 medium sized potatoes (peeled and chopped)
2 large courgettes (top and tailed and chopped)
4 spring onions (roughly chopped)
couple of handfuls of washed spinach
2 vegetable stock cubes
cheddar cheese (grated)
Method:
Pop the chopped potatoes in a large pan, cover with water, crumble in the stock cubes and simmer for 5 minutes
Add the courgette and cook for another 5 minutes
Add the spring onions and washed spinach for another 5 minutes
Once the potatoes are soft, turn off the heat and blend
Top with grated cheese
It’s that simple!
]]>Ingredients:
8 large ripe tomatoes
1 green pepper (de-seeded)
1/2 a white or brown onion (peeled)
1/2 a cucumber (peeled)
1 garlic cloves
dash of vinegar (white wine, red wine or sherry vinegar)
salt
60ml olive oil
Method:
Wash and chop all the veg then add to a blender and blend to desired consistency (I like it smooth).
add a pinch of salt and the vinegar and blend again.
Finally slowly drizzle in the oil as you keep blending.
Put in the fridge as you want this super cold.
I served it with chopped cucumber and a drizzle of extra oil. It’s also really nice with a boiled egg hidden in the bowl!
]]>Ingredients (don’t need to be exact):
tblsp olive oil
1 onion (chopped)
2 cloves garlic (peeled and chopped)
2 sticks celery (chopped)
2 carrots (scrubbed and chopped)
1 red pepper (de-seeded and chopped)
4-6 slices lean bacon (chopped)
A couple of handfuls of dried red lentils (rinsed)
sprinkle of dried chilli flakes (to taste)
750ml vegetable or chicken stock
Method:
Heat the oil and add the chopped vegetables until they start to soften.
Turn up the heat and add the bacon – stir until it looks cooked through and starting to brown.
Add the lentils and chilli flakes and stir through for about a minute.
Add the stock , simmer for 15 – 20 mins until the lentils are soft.
Serve and enjoy!
]]>Ingredients:
50g butter
1 onion (chopped)
2 cloves garlic (peeled and chopped)
1 bay leaf
1 large cauliflower broken into florets
1 large potato peeled and chopped
500ml milk
750ml vegetable stock
200g cream cheese
1tsp mustard
salt and pepper
nigella seeds
For the onion topping:
4 large onions, peeled and cut into wedges
olive oil
butter
thyme
Method:
Heat the oven to 200 degrees
Put the onions into a roasting tin, drizzle with oil, add small knobs of butter and thyme sprigs and roast for 30-40mins
For the soup:
Melt the butter and add the chopped onion until it starts to soften.
Stir in the bay leaf, garlic, cauliflower and potato and cook covered on a low heat for around 15 mins giving it an occasional stir.
Add the stock and the milk, simmer for 15mins until the veg are soft.
Mix the cream cheese and mustard together, then stir it into the soup.
Remove the bay leaf, turn off the heat and blitz ’til smooth.
Serve with the sticky onions and nigella seeds on top.
Enjoy!
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