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 oil2 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...
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, sliced2 tablespoons olive oil1 small head cauliflower, chopped5 cups of chicken or veg stock1 tablespoon on thyme leavessalt 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...
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, crushedbig handful fresh coriander leaves½ cup roasted peanutsfinely grated zest of ½ lemon1 red chilli, finely chopped¼ cup thread coconut, toasted Method Blend together garlic, coriander, roasted peanuts, lemon zest and chilli. Mix in toasted coconut.
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 seedslarge pinch chilli flakes1 tbsp olive oil1 onion, chopped150g red split lentils2 large carrots (grated)3 cups vegetable stock or water1/2 cup of coconut cream400g 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....
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,...
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