I’ve spent what feels like forever waiting for my homegrown tomatoes to become deliciously ripe and ready to eat. They have, however, flatly refused to co-operate. I don’t know if it’s the weather or our shoddy light-weight greenhouse but they are not playing ball. I […]
Asparagus season always seems like a welcome relief at the end of the grey winter months. In my current part of the world it’s kind of big deal too as it’s noted for growing some really fabulous quality asparagus. It’s just a shame that the […]
I absolutely adore this recipe, it’s wonderfully versatile and makes great use of whatever seasonal produce is available. You can switch the vegetables in and out depending on what you have, what’s in season and what you do (or don’t) like. For example I can’t abide celery so I don’t use it but you can add a couple of sticks if you’re less picky than me.
This is a deliciously hearty soup too, wonderful to come home to on a chilly evening. It’s packed with nutritious, flavourful veggies and filling pulses and pasta. It’s a real meal of a soup. And best of all – it’s super cheap to make, ideal for January and the post-Christmas pinch. It’s also completely vegan, great for those of you participating in Veganuary!
makes a vat!
2 tbsp olive oil
1 onion/2 shallots
2 medium carrots
1 medium potato
2 fat garlic cloves
2 heaped tbsp tomato puree
1 can (400g) chopped tomatoes
1 ltr vegetable stock
1 tsp dried thyme
1 tsp dried oregano
1 can (400g) beans (anything you like)
50g small pasta shapes or spaghetti snapped into short lengths
salt and pepper to taste
50g greens, shredded (anything you like)
First of all you’ll need the biggest saucepan you have because this makes a lot of soup!
Dice the onion, carrots, squash and potato, I like mine fairly small but you can make it chunkier if you prefer. Heat the oil in the pan over a low heat and add the onion, cook gently for a few minutes until it starts to become translucent. Add the carrot and the squash and continue to saute the vegetables over a gentle heat, this helps to release their natural sweetness. Crush the garlic before adding this and the potato to the pan. Stir in the tomato puree and cook for a moment or two longer.
Stir in the tomatoes, vegetable stock and herbs and bring the whole lot to boiling point. Let it bubble for a minute or two and then reduce the heat to a simmer. Cook until the vegetables are just starting to feel tender and then add the beans. Simmer for another 5 minutes and then season to taste with salt and black pepper before stirring in the pasta. Cook until the pasta is tender and add the shredded greens just before serving, so that they have just enough time to wilt.
If you don’t need/want this to be vegan then a little sprinkle of grated parmesan before serving is really delicious!
Thick, rich and velvety, this is the perfect winter soup! It might sound like an odd combination of flavours but it really works. The sweet, earthy parsnip and the slightly peppery celeriac, the tangy apple and the warming horseradish, it’s all just wonderful together. Like […]
I love hummus as much as the next person but summer barbecues when you don’t eat meat can get a bit hummus heavy so it’s nice to have a bit of a change every now and then.
This recipe is ludicrously good for you! It’s packed with protein and vitamins and has barely a whisper of fat in it to boot. It’s packed with flavour too, fragrant herbs and a little zing from the lemon. If you buy pre-cooked beets (not the kind in vinegar) then this is also really quick to make and it keeps for several days.
makes enough to feed an army of barbecue guests!
350g cooked beetroot
1 tin of cannellini beans
big handful of fresh dill and mint
3 tbsp of Greek yoghurt or skyr
juice of 1/2 lemon
salt and black pepper to taste
Put the beetroot into a food processor and whizz it up until you have a thick paste. Drain the beans and add them and the herbs to the processor and blitz again until it’s fairly smooth. Finally add the yoghurt, lemon juice and seasoning and pulse until well blended. Transfer to a serving dish and serve with flat breads or tortilla chips.
I’ve taken the delicious salad that Rach from our little community shared on here last summer as the flavour inspiration for these. I bloomin’ love beetroot and dill, alone or together, they put me in veggie heaven. These little vegetable patties are so delicious, crisp […]