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.

One Pot Mini Pasta Marvel

This quick and easy pot of pasta is packed with flavour to really deliver full on satisfaction.

I made this for lunch today. The kids are off school, we ate all the bread at breakfast, I didn’t have much time. Enter one pot mini pasta marvel. And this, my friends, really is a one pot deal. I hate it when you start cooking a ‘one pot’ meal only to discover half way through that you have add a pre-cooked ingredient, like rice or potatoes or roasted veg.

As with most of my recipes you can chop and change these ingredients at your pleasure. So you might heat up a veggie or a beef stock. Bored of carrots? Try sweet potatoes. Out of fresh veg? Use frozen spinach, peas or sweetcorn. Don’t have mini pasta in your store cupboard? Just break up spaghetti into small pieces.

I’d say this pot of loveliness is a cross between soup and a hearty (albeit mini) pasta dish. If you are in the mood for a bowl of soup just add more liquid. If a soft and tender bowl of pasta is more your thing then simmer without a lid on your pan for the last couple of minutes.

One Pot Mini Pasta Marvel

serves 4

Ingredients

  • 1 litre of stock (use 1.5 litres if you’re going for a soupy texture)
  • 1 onion, chopped
  • 2 medium carrots, fairly finely diced
  • 1 medium potato, fairly finely diced
  • 300g small pasta shapes such as stellini, ditalini or those tiny alphabet shapes
  • A couple of pinches of oregano
  • 2 tablespoons of tomato puree
  • A couple of mushrooms, diced
  • A handful of fresh parsley, chopped
  • A tablespoon or so of fresh rosemary, chopped
  • 2 tablespoons of freshly grated parmesan and extra for serving
  • Black pepper

Method

  • Heat your stock in a large pan. While you wait for it come up to a simmer add the onions.
  • Once the stock is simmering chuck in the chopped potato and carrots. Simmer for 5 – 6 minutes.
  • Now pour in the pasta shapes, oregano, tomato puree and mushrooms. Continue to simmer for a further 5 minutes, or until the pasta and veg are tender. Stir quite frequently as I find these rascal pasta shapes have a tendency to stick to the pan.
  • Turn off the heat, stir in the herbs and parmesan. Leave to sit for a couple of minutes while you gather your bowls / spoons / fellow diners.
  • Serve with a grinding of black pepper and an extra sprinkle of grated parmesan.

the easiest peasiest pea & mint soup

Lunch in minutes

Yesterday was Easter. There were chocolate eggs, there was home made chocolate cake. We definitely needed something green for lunch. Problem was I was in a post sugar slump and didn’t really have the energy for a big healthy lunch production. Cue this cheeky little pea soup, which was on the table in minutes (probably about 10 minutes to be precise). It was the nicest, easiest, speediest soup I’ve had, maybe ever.

So without further fuss, here is the 4 ingredient, 2 step recipe for easy peasy pea and mint soup.

INGREDIENTS

  • 1 bunch of spring onions – chop off the ends then roughly chop
  • About 650g frozen peas
  • 1 litre of chicken stock (veg would also be fine)
  • 4 mint leaves

recipe

  • Put all of your ingredients into a pan, bring to the boil then turn down and simmer with the lid on for about 6 minutes.
  • Remove from the heat, chuck in your mint leaves then blend until smooth.
Vibrant green, minty bowl of healthy stuff