Ingredients:
Butternut Squash
Clove of Garlic chopped
Small red chilli chopped (or more if you like it hot)
Small onion chopped
Coriander (dried or fresh) I much prefer fresh but only had dried for this time.
Vegetable stock (my fave is Swiss Marigold Bouillon)
Method:
*Chop the squash into small pieces and oven roast flesh-side down until softened.
*Gently cook the onion, garlic and chilli in oil or butter until softened.
*Scoop the flesh away from the skin on the squash pieces and add to the pot.
*Add the coriander at this stage if using dried.
*Cover with veggie stock and top up as needed to the consistency you prefer.
*Simmer for about 20-30 minutes then blend.
*If using fresh coriander, add at this stage.
*Can add a swirl of fresh cream if desired.
This soup is so tasty its addictive! Its really easy as well as being good for you!
Ingredients:
Equal amounts of:
Chopped leek
Chopped savoy cabbage
Chopped potatoes
Carton of chopped tomatoes (or passata)
Vegetable stock (my fave is Swiss Marigold Bouillon)
Dried Oregano (1-2 teaspoons)
Method:
Lightly cook leek and potato in oil or butter.
Add oregano and tomatoes.
Add enough stock to cover veg, then simmer until cooked. (Top up with water or stock if needed throughout cooking.)
Ingredients:
Chopped leek
Chopped carrot
Chopped parsnip (or turnip)
You can add other veg that you fancy eg peas
Tin of green lentils (rinsed)
Vegetable stock (my favourite is Swiss Marigold Bouillon)
Mixed Herbs
Sweet Potato or mix of Sweet and White Potato
Cheese (optional)
Method:
Lightly cook leek in oil or butter.
Add the stock, veggies, lentils and herbs and simmer until cooked and quite thick.
Cook the potatoes separately and mash.
Put veggie mix into oven dish and cover with mash. Add cheese if desired and cook in medium oven until golden.
In the early weeks of pregnancy I took a craving for what I call `Hotel soup`- the blended vegetable soup you get at weddings or in hotels on a Sunday, so I had to come up with my own version. Its very simple and tasty, and without the MSG that Im sure hotels add to their version!
Ingredients:
One clove of garlic.
Equal amounts of the following veg chopped:
Leek
Broccoli
Celery
Carrot
Half the amount of potato chopped
Vegetable stock- enough to cook the veg. Add more liquid if you prefer thin soup. The best I have found for flavour is Swiss Marigold Bouillon
Method:
Lightly fry the garlic and leek in oil or butter, then add all ingredients and simmer until cooked....then blend.
