Soul Glow Soup

This is by far the orangest soup I’ve ever made. It’s almost luminous. Well, it’s hardly surprising, with almost every ingredient being a sunny orange colour and then there’s a dash of turmeric to really make this glooooow.

This actually started out as a simple lentil soup, but when I opened the veg drawer to grab a leek I was completely side tracked by all the orange veg in there. That poor old leek is still in the fridge patiently waiting his turn 2 days later. Don’t worry Leeky I haven’t forgotten about you.

Anyway, this is utterly delicious, crazily good for you and ridiculously easy. You just throw all of those wholesome delights into a pan, simmer for a bit and blend.

Sure this soup looks tantalising and vibrant but when you taste it you’ll really feel your soul glow.

Soul Glow Soup

Serves 4

Ingredients

  • 1 onion, roughly chopped
  • 4 carrots, washed and roughly chopped
  • 1 large sweet potato, washed and roughly chopped
  • 1 orange pepper, deseeded and roughly chopped
  • 120g red lentils
  • 1 teaspoon turmeric
  • 1 litre of stock (you may need more if you prefer a thinner soup)

Method

  • Put all of your ingredients into a large pan, bring to the boil then turn down to a simmer, pop a lid on and let everything bubble away gently for about 20 minutes.
  • Keep an eye on it and add more liquid if you think it needs it.
  • Once the veg and lentils are nice and tender just blend until silky smooth and vibrantly orange.

Spiced Pumpkin Seed Crunch

Spiced pumpkin seed crunch, how I love to munch you. Let me count the ways…

1. As a fabulous healthy snack. Gobbled by the handful as I walk past your bowl or packaged up for lunch box treats.

2. Scattered over a warm salad. Beetroot and goats cheese anyone? How about roasted squash and chickpea?

3. Sprinkled atop an Autumnal sweet potato, lentil or carrot soup, delicately spiced with cumin, coriander and chilli.

4. Stirred quickly through a light couscous dish, with a pile of fresh coriander.

5. To add crunch to a simple pasta.

Only 5? Well frankly that’s enough to be getting on with for now. Key take out: Versatile. Delicious. Moreish.

As it’s pumpkin season you may well be making these with the seeds from a fresh pumpkin. If you are, then you will need to wash and dry the seeds before tossing with the spices. You will also need to increase the roasting time to 12-15 minutes.

Spiced Pumpkin Seed Crunch

Ingredients

  • About a cup (120g) of pumpkin seeds
  • A generous pinch of sea salt
  • A good grinding of black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • Option to add a pinch of chilli powder or chilli flakes
  • 1 teaspoon olive oil

Method

  • Preheat your oven to 180 C / gas 4.
  • Mix together all of your ingredients then spread out on a baking tray.
  • Cook in your preheated oven for 6 – 8 minutes. The seeds will be turning golden.
  • Allow to cool a little before diving in.
  • If you have any left, lucky you, they will keep well in an airtight container for a few days.

Spiced Roasted Chickpea & Veggie Wraps

I love chickpeas roasted in the oven. They’re a lovely little snack. They also add a stunning crunch atop a bowl of simple homemade soup. Now I can attest to spiced roasted chickpeas to be the most delicious filling for a tortilla wrap. Just add a bit of crunchy veg and you’re good to go. Wrap them tightly and take them on a picnic or make this at home when the chickpeas are just out of the oven and still warm.

Another thing I’m rather partial to is garlic. So I made a really simple garlic yoghurt spread for this. You can spread what you like on your tortilla: mayo, cream cheese, aoili, chilli sauce or, for a double chickpea whammy, try hummus.

Veg-wise, I enjoyed this with grated carrot and rocket. Use whatever you have in the fridge. Cherry tomatoes, cucumber, beetroot, spinach… the choices are endless.

Feeling cheesy? You could also add feta, goats cheese, grilled halloumi or even mozzarella. My son had a simple scattering of grated cheddar to finish his off very nicely.

If you have the time and inclination you could roll this, squash down slightly and then grill or heat in a hot dry pan to get an extra layer of crispiness.

Spiced Roasted Chickpea & Veggie Wraps

Serves 4

Ingredients

  • 1 can of chickpeas, drained and rinsed
  • 1/2 teaspoon each of cumin, coriander and turmeric
  • A teaspoon of oil
  • Salt and pepper
  • 4 wholemeal tortilla wraps
  • 4 tablespoons of full fat Greek yoghurt
  • 1/2 garlic clove, minced
  • A few chives, chopped (optional)
  • 1 large carrot, grated
  • 4 handfuls of rocket
  • Cheese of any kind you fancy (very much optional)

Method

  • First thing’s first, get those chickpeas in the oven: preheat your oven to 180C / gas 4. Mix together the chickpeas, spices, a teeny bit of salt and pepper and the teaspoon of oil and lay out on a baking sheet. Roast in the oven for about 30 minutes or until they are crisp at the edges.
  • Next get the the garlic yoghurt spread sorted (if you’re not using this just skip to the next step). Simply mix together the yoghurt, garlic and the chives, if using. Sprinkle in a small pinch of salt and pepper.
  • Now lay out your tortillas and spread with your garlic yoghurt or whatever spread you’re going for today.
  • Scatter over the chickpeas then the rest of the ingredients.
  • Fold and munch, maybe dipping and scooping up any leftover garlicky yoghurt if the fancy takes you.

Banana Breakfast Smoothie

Bananas are perfect for delivering that much needed energy boost first thing in the morning.

My kids are going back to school soon and I predict a struggle in the morning. They’ve not had to rise from their beds before 9am since March! So a quick and easy smoothie will be just the ticket for a quick brekky before bolting out the door.

All of my children have hearty (that’s putting it mildly) appetites but if there are any first day back butterflies it might be easier to stomach a fruity drink than a hearty meal.

You can use any kind of milk for this: coconut, soya, cows milk, whatever you have in the fridge really. I added about a tablespoon of honey but to be honest it was a little too sweet for me. Just go with what you fancy.

I would hugely recommend a teeny bit of cinnamon and if I was using cows milk I might add a 1/4 teaspoon of vanilla bean paste or extract.

Banana Breakfast Smoothie

Makes 4 glasses

Ingredients

  • 500ml coconut milk (or whatever kind if milk you favour)
  • 2 ripe yellow bananas
  • A tablespoon of honey (optional)
  • A pinch of cinnamon (optional)
  • 1/4 teaspoon of vanilla bean paste or extract (optional)

Method

  • Put all of your ingredients into a blender and whizz until smooth.

Simple Carrot Slaw

Let’s be honest not everyone is a fan of cabbage. It must be one of the least glamourous vegetables out there. Poor old cabbage. I, for the record, love it and could merrily eat it by the bowlful.

I do delight in a homemade coleslaw. I can coax even the most hardened cabbage avoider in my house to sample a teeny bit of classic coleslaw, but who wants that effort? Food should be joyous, not hard graft. So I came up with this cabbage-free slaw, which was accepted by all as a tasty side dish and the bowl was scraped clean. Result.

You could leave out the coriander and keep this really simple. Or you could replace it with any other freshly chopped herb you fancy. You could also sprinkle in some quickly toasted cumin seeds. I do like a piquant kick so I have tried this with a finely chopped green chilli, which, frankly, knocks your socks off.

Whatever you choose to do with this, in a few short minutes it will be ready to charm your taste buds.

Simple Carrot Slaw

Recipe

Ingredients

  • A couple of large carrots, grated
  • A couple of spring onions, finely sliced
  • A dessert spoon of mayo
  • A dessert spoon of greek yoghurt
  • A pinch of salt
  • A grinding of black pepper
  • A small handful of fresh coriander, roughly chopped. Plus a few leaves for garnish.

Method

  • Put everything, except your extra coriander garnish, in a bowl and mix.
  • Scatter over the remaining coriander garnish.
  • Eat.

Spiced Carrot & Lentil Soup with Dukkah

I am a big fan of soup. I make it all the time, probably because it is such an easy and gratifying way to get in a big helping of vegetables.

To avoid any soupy boredom I’m always on the lookout for little ways to perk up my steaming bowls of soup. A few years ago I came across dukkah, which is now one of my favourite ways to boost a simple soup, salad or dip.

Dukkah is an Egyptian mix of nuts, seeds, herbs and spices. There are loads of different versions of this, some use pistachios, others hazelnuts. I’ve tried one with fennel seeds and another with coconut.

I tend to stick with this version, however, as I usually have the ingredients in the cupboard. The thing is you can adapt this to suit the nuts and seeds that you happen to have at home and in doing so invent your own unique mixture.

I believe the North Africans grind up this delicious treat to serve with oil as a dip with flatbreads and veg. You could even scatter it atop a delicious houmous for some welcome crunchy texture.

I should probably have dedicated this whole post to dukkah but let’s not forget the soup here. Lightly spiced, silky smooth with a gently sweetness from the carrots this is truly scrumptious in its own right. But scatter over your freshly roasted dukkah and you have a dish worthy of a place in the soup hall of fame.

Spiced CArrot & Lentil Soup with Dukkah

INGREDIENTS

For the soup

  • 1 onion, chopped
  • 600g carrots, peeled and chopped
  • 1 clove of garlic, sliced
  • About 2cm of fresh ginger, chopped or grated
  • 1 heaped teaspoon of paprika
  • 1 tablespoon of ground cumin
  • 3 generous handfuls of red lentils
  • 2 stock cubes – make up 1 litre of hot stock

For the Dukkah

  • 40g almonds
  • 2 teaspoons sesame seeds
  • 1 teaspoon cumin seeds
  • A pinch of thyme

Method

  1. Heat a couple of tablespoons of oil in your pan and fry the onion, carrots, garlic, ginger and spices gently for about 10 minutes.  Stir occasionally.
  • Tip in the lentils, pour over the hot stock and simmer, with a lid on your pan, for about 15 minutes stirring occasionally. If, during cooking, your soup looks a bit dry just add more water or stock.
  • Once the carrots and lentils are nice and tender, blend the soup until beautifully smooth.
  • Meanwhile, heat your oven to gas 4 / 180C.  Spread your nutty seed mix on a baking tray and roast for about 8 minutes.  Keep an eye on them so that they don’t burn and be sure to give the pan a shake half way through.
  • Remove the Dukkah from the oven and sprinkle over 1/2 teaspoon of salt.
  • Now you simply want to break down the nuts a little.  So you can either bash in a pestle and mortar, grind in a blender or just give it all a rough chop on a chopping board.  Just be careful not to over process it as the nuts will release their oil and the mix will turn into a paste.
  • Ladle the soup into bowls and liberally scatter the Dukkah over each bowl before diving in to this taste sensation.