The festive period always leaves me feeling lethargic and pretty stuffed , So when it comes to planning meals I use leftovers to make simple, easy and affordable dishes. My favourite soups consist of healthy vegetables, lots of protein and all the nutrients you need to get you through the cold months.
Easy Home Made Stock
A lesson learned from working in kitchens, making your own stock adds incredible flavour. Also it’s the easiest thing to make and you can leave it bubbling away whilst you cook.
Take the leftover rinds and peels from your chosen veg, add in some garlic and fresh herbs , pour enough water in to cover the vegetables and let it simmer for a few hours. You can use any vegetable , no need for neat and precise chopping – just add it all in. After a couple of hours you are left with a flavourful stock ready to be used for gravy, risotto and soups. Just strain the veg and the liquid you are left with you can freeze and keep for a later date.
Apple and Parsnip Soup
A Sweet Winter Treat , Apple and Parsnip Soup.
- 1 tbsp sunflower oil or dairy free butter for a richer taste.
- 2 medium onions, chopped
- 600g parsnips, cut into cubes
- 2 garlic cloves, crushed
- 600g Bramley apples, peeled, quartered and cut into chunks
- 1 litre vegetable stock
- 150ml of oat cream or dairy free alternative milk
- flaked sea salt and freshly ground black pepper
- Garnish with oat cream and Black Pepper.
- Firstly roast the parsnips, place them on a baking tray adding salt and pepper and a dash of olive oil. Roast for 30-40 mins at 170^C
- Fry the onions with garlic in oil or dairy free butter until translucent then add the chopped apples
- Cook apples and onions together until they soften, adding stock into the mixture then the roasted parsnips.
- Let simmer for a few mins allowing the flavours to bond, then blend until desired thickness.
- Taste the soup adding more salt and pepper if needed, at this point I usually add oat cream or a dairy free milk alternative to make it richer.
Coffee and Black bean Soup
An unlikely Pair , a luxurious Coffee and Black bean Soup
- 2 cups dried black beans
- 2 tablespoon extra-virgin olive oil
- 2 medium onions, finely chopped
- 1 red pepper, finely chopped
- 2 large stalks celery , chopped
- 1 jalapeño pepper, seeded and finely chopped
- 3 large cloves garlic, minced
- 1 tbsp ground cumin
- 2 cup brewed coffee and 2 cups of Veg stock.
- 2 tbsp tomato paste
- Make sure that you have pre soaked your black beans, you can buy them ready to use or soak them over night in water.
- Lightly fry the onions, red pepper, celery and garlic until soft and translucent .
- Add in the cumin and Jalapeño and cook for a further few mins.
- Then add black beans, vegetable stock and tomato paste.
- Blend until desired thickness and finally add in the coffee.
- Simmer for a few minuets to allow the flavours to bind.
- Test the soup, then add salt and pepper to your taste, garnish with oat cream coriander and coffee beans.
Spicy Squash Soup
A Devilish Twist, Spicy Squash Soup
- 2 carrots, finely diced.
- 1 onion , finely diced
- 1 medium butternut squash, peeled and chopped into cubes
- 1 red chilli / scotch bonnet
- 1 tablespoon olive oil
- 1 teaspoon butter
- 2 garlic cloves, finely chopped
- 1.5L vegetable stock
- Roast the squash on a baking tray at 180^C for 20-30 mins . Season with olive oil, salt and pepper.
- Sauté the onion, carrots and chilli’s with the garlic in oil.
- Add in vegetable stock and simmer for 5-10 mins,
- Add in the roasted butternut squash, then blend using a food processor until desired thickness.
- To make it richer add in a dairy free milk alternative and a bit of butter
- Garnish with oat cream and black pepper with parsley.
Halloween Special, Pumpkin Soup
- 2 small pumpkins peeled and cut into cubes
- 1 sweet potato peeled and cubed
- 1 onion, sliced
- 2 garlic cloves, peeled whole
- 750ml vegetable stock
- Salt and pepper
- Roast Pumpkin cubes in a baking tray with olive oil, salt and pepper for approx 30 mins.
- lightly fry onions, garlic with salt and pepper until golden.
- Add vegetable stock and sweet potato cubes, boil for 15 mins until soft.
- Take the roasted pumpkin and add into the mixture, blend using a food processor until thick, add one tbsp of dairy free butter.
- Garnish with oat cream and parsley
Roasted Vegetable Soup
A Home Comfort , Roasted Vegetable Soup.
- Take all the prepared vegetables and place on a baking tray, add olive oil and salt & pepper and roast until soft and golden.
- lightly fry onion in a pan with oil add in the freshly chopped rosemary and add the roasted vegetables, stir together .
- Add in vegetable stock, simmer for a few mins and then blend using a food processor.
- To make the soup richer, you can add a dairy free milk alternative, serve with garnish of oat cream and chopped parsley.