Carrot & Coriander Soup

Ingredients:

600-700g carrots, peeled & sliced
1 onion, finely chopped
Olive oil
Bunch of fresh coriander
1 large potato, chopped into chunks
3 stems of celery (optional), sliced
500-750ml vegetable stock (I make with 2 veg OXO cubes)
1 tbsp ground coriander
Pinch of cumin

Method:

1. Heat the oil gently in a large pan & fry the onion until soft.
2. Add the carrots & celery to the pan & fry for a few minutes.
3. Add all the other ingredients to the pan, bring to the boil and simmer for about 30 minutes.
4. Allow the soup to cool for 10-15 minutes, then blend the soup to a puree.

Serve with some warm crusty bread.

Carrot and Coriander Soup

Vegetable soups are full of vitamins and good nutrition, so great for the new Year diets ;) but they're also delicious and warming on the cold winter days.

Ingredients:

1kg carrots

a potato or swede or any other root vegetables

a litre of vegetable stock (made with 2 OXO cubes)

1 tbsp dried coriander

2 tbsp ground coriander

1 tsp cumin

Method:

1. Peel and chop the vegetables into chunks.
2. Place into a pan with the stock, coriander leaf, ground coriander and cumin.
3. Pour over the vegetable stock and boil until the vegetables are soft.
4. Blend til smooth with a hand blender or food processor.

Enjoy on a cold winters day with crusty bread and butter.

Butternut Squash Soup

Ingredients:

1 onion, finely chopped

1 garlic clove, finely chopped

Olive oil

1 butternut squash, peeled, de-seeded and cubed

1 sweet potato, peeled and cubed

1 tsp turmeric

800ml vegetable stock (I made with 2 vegetable OXO cubes)

Method:

1. Heat the oil slightly in a large pan, adding the onions and garlic to gently saute until soft.
2. Add the butternut squash, sweet potato and turmeric heating for another few minutes.
3. Add the vegetable stock and simmer for 25-30 minutes or until the vegetables cubes are tender.
4. Allow to cool a little to puree in a blender, before re-heating slightly to serve.

Serve with some fresh bread and butter, will warm up any winters day.

Snowman Soup

I do love a bit of Christmas Creativities :)

Snowman Soup

You need:

Snowman chocolate mould (each mould needs to hold approximately 25g chocolate)
Small plastic cellophane bags
Lollipop sticks
Pre-wrapped candy canes
The Snowman Soup Poem

Ingredients:

150g cooking chocolate

50g mini marshmallows

a sprinkling of cinnamon

Method:

1. Boil a pan of water.
2. Break chocolate into a glass bowl.
3. Sit the glass bowl over the pan of boiling water.
4. Stir the chocolate until it has melted and is smooth.
5. Spoon the chocolate into plastic mould until full.
6. Push the mini marshmallows & lollipop sticks into the melted chocolate.
7. Place in the fridge for a few hours for it to set.
8. Turn out the chocolate snowmen from the mould and place in a small cellophane bag with a candy cane and tie.
9. Attach the Snowman Soup poem and give to your friends and family.

Snowman Poem

If you're in need of a festive cheer

Cos it's cold outside have no fear

Heat one cup of milk, good sir

Dunk your snowman, have a stir

As you watch the snowman drown

You will see the milk turn brown

This might make you stop and think

Perhaps I'll go and have a drink

As you slurp your snowman soup

You might find your eyelids droop

As you're nicely warmed inside

Snuggle in your duvet and hide

Then the chill will be no more

You will be warmed to your core

Lots of love from ??

Attached snowman poem

Snowman Soup

      

Thai-style Butternut Squash Soup

Thai Butternut Squash Soup

This recipe has to be one of my favourite soup recipes of all time :) and this is the perfect time of year to warm yourself up with a nice hearty soup.

Ingredients:

1 onion

~500g butternut squash, chopped into inch cubes

1 sweet potato, chopped into inch cubes

~100g carrot

2-3 tbsp Thai curry paste

400ml coconut milk

300ml vegetable stock

oil

Method:

1. Fry the onion in a little oil until soft.
2. Add the thai curry paste and fry for a few minutes.
3. Add the butternut squash, sweet potato, carrot, vegetable stock and coconut milk.
4. Simmer for 20 minutes, until the vegetables are soft.
5. Blend to smooth and serve with some nice chunky bread.