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Kale and White Bean Stew

Posted on April 27, 2015 by Jenny Huxley | 0 comments

Kale and White Bean Stew


This is essentially a thicker, heartier version of my favourite winter Soup. Ribbolita. Should you want to make a more ‘soupy’ version simply add a few carrots (chopped!) and a couple of sticks of chopped celery when you are cooking off the onions. Add an extra 2 cups of stock and simmer for 20 minutes after boiling.

Serves 4

Ingredients

2 tablespoons of olive oil
2 medium onions, sliced
Sea salt
Pinch of chilli flakes
5 bay leaves
1 tsp smoked paprika
6 cloves garlic, sliced
Cracked black pepper
2 ½ cups cooked white beans (you choose your favourite)
4 cooked chorizo sausages
2 heaped cups of shredded kale leaves
2 cups of vegetable/chicken stock
1 can (400 g) whole tomatoes
Extra Virgin olive oil to garnish
½ cup of shaved parmesan
½ cup of roughly chopped fresh herbs (Italian Parsley and Basil)

Method

Heat the oil in a large pot over medium heat.
Add onions to the pot with a couple of pinches of sea salt, chilli, bay leaves and paprika. Cook for a few minutes until the onions have softened, and then add the garlic.
Add all the other ingredients (including the chopped chorizo), bring to a boil and that’s it! Season to taste. Serve with a drizzle of extra virgin olive oil, shaved parmesan and fresh herbs.

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Cauliflower and Garlic Soup

Posted on April 22, 2015 by Jenny Huxley | 0 comments

Here's another simple soup for you to whip up mid week when you need something warm & nourishing to feed your family. Some kale chips would be yum on top of this.

Serves 4

Ingredients:

3 cloves garlic, sliced
2 tablespoons olive oil
1 small head cauliflower, chopped
5 cups of chicken or veg stock
1 tablespoon on thyme leaves
salt and black pepper

Method:

Cook the garlic in the oil in a large pot over medium heat, stirring, until golden, for about 2 to 3 minutes. Remove and reserve the garlic.

To the pot, add the cauliflower, stock, thyme, 1 teaspoon salt and ¼ teaspoon pepper. Simmer until tender, 15 to 20 minutes.

Transfer the mixture to a blender and puree until smooth. Top with the garlic, a drizzle of olive oil, and additional thyme before serving.

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Coconut Sambal

Posted on April 22, 2015 by Jenny Huxley | 0 comments

This makes a fantastic addition to soups. It elevates almost any roast vegetable soup. Or just serve it with rice & curry.

Ingredients:

2 cloves garlic, crushed
big handful fresh coriander leaves
½ cup roasted peanuts
finely grated zest of ½ lemon
1 red chilli, finely chopped
¼ cup thread coconut, toasted

Method

Blend together garlic, coriander, roasted peanuts, lemon zest and chilli. Mix in toasted coconut.

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Red lentil, tomato and chilli soup

Posted on April 22, 2015 by Jenny Huxley | 0 comments

This red lentil soup is super easy & completely delicious. A handful of baby spinach or coconut sambal is a lovely garnish too. Click here for the coconut sambal recipe.

Serves 4

Ingredients:
2 tsp cumin seeds
large pinch chilli flakes
1 tbsp olive oil
1 onion, chopped
150g red split lentils
2 large carrots (grated)
3 cups vegetable stock or water
1/2 cup of coconut cream
400g can tomatoes, whole or chopped

Method:

Dry roast the seeds in a pan and then grind to a powder.

Heat oil and add chopped onion and sweat for a few minutes.  Add grated carrot, chilli, cumin and lentils and stir to combine. Cook for 3 or 4 minutes. Add the stock and tomatoes. Bring to the boil and then let simmer for 15 mins until lentils are tender. Stir in coconut cream. Add salt and pepper to taste. Ta Dah..delish

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Shepherd Elliot's Jerusalem Artichoke Soup

Posted on June 09, 2014 by Jo Freeman | 0 comments

Jerusalem artichokes are a beautiful vegetable, which I think are very under used. Probably because they have very tough skin when cooked and are time consuming to peel.

With this recipe you don’t need to peel them and you strain away all of the tough skin. This gives you a lovely earthy, caramel flavored soup, which goes well with mushrooms, garlic croutons and yoghurt.

The celeriac gives the soup a nice velvety texture, but doesn’t need to be added if you don’t have any.

Chipotle chillis are a jalapeno chilli that has been smoked. They are have a nice smokey, chilli flavour without the heat.

This recipe is enough for around 6 people. 

Ingredients:

25g dried mushrooms
1/2Tbl chipotle chillies
1 Ltrs hot water
1/2 tsp salt
1kg Jerusalem artichokes
1Tbl Vegetable oil
750kg celeriac (peeled and sliced)
750kg potatoes (peeled and sliced)
500ml milk
1/2 cup cream
salt and pepper

Method:

1. Soak the mushrooms, chipotle chillies and salt together in the hot water for 2 hours

2. Roast the artichokes at 180c, with the skin on, in the vegetable oil for 1 hour or until soft.

3. Strain the mushrooms and put the liquid into a pot.

4. Add the milk and cream.

5. Add potatoes and celeriac and bring to a simmer.

6. Cook for 30 minutes or until soft.

7. Blend all of the ingredients together and pass through a sieve.

8. Adjust the seasoning and you may need to add more liquid, this can be milk, cream or water. You could also make this with soy milk.

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