Tag: soup

Ideas for your left over pumpkins

A post from last year. But since it’s Halloween and I’ve seen plenty of pumpkins around – here are some top tips on what you can do with your pumpkin after tonight…
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I’ve got to admit that I don’t enjoy Halloween. I find it all so over the top and wasteful. But since so many pumpkins are going to find themselves in the landfill this weekend, I thought I’d share with you some of my favourite finds to help you dispose of your pumpkin.

Foodie Ideas

Scroll down to the bottom for my Pumpkin and Chilli Soup

First up, Jamie Oliver’s recipe for roasted pumpkin seeds.

Turn your pumpkin seeds into protein-rich salt via The Guardian

Maple Cardamom Pumpkin Seed Butter via TasteMade.

This chicken, lentil & pumpkin curry.

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Wildlife

Did you know squirrels really love pumpkin?

Continue reading “Ideas for your left over pumpkins”

Thai Coconut Soup

thai coconut soup

There are a few reasons why I love this soup recipe. For a start I’m obsessed with all things coconut at the moment. Secondly, it’s one of those dishes that you can play around with and add your own twist to. Thirdly, it’s also great for using up left over veggies as you can throw anything you’ve left over in there.

Now, the other ideal thing about this soup is that it can be a quick lunch or you can turn it in to a main meal by adding chicken, tofu and/or noodles. I served mine with just some cut up slices of chicken breast and it was both satisfying and filling.

What you’ll need.

  • 1 Can of Coconut Milk
  • 500ml Vegetable or chicken Stock
  • 2tbsp Thai Red Curry Paste
  • ½ Stalk Lemon Grass*
  • About 1” Ginger*
  • Mushrooms
  • 1 red pepper
  • Salt
  • Turmeric
  • Extra chilli powder to taste
  • Garlic
  • Sesame oil

 

Method.

Did I mention that this is really easy to make?

Slice the peppers, mushrooms and garlic and add to hot sesame oil. Fry for at least 5 minutes or until soft. Continue reading “Thai Coconut Soup”

Super easy & uber healthy roast pepper & tomato soup…

I refuse to believe that you can’t eat healthy whilst on a budget. This dish cost 78p a head and was super quick to prepare. I’m not a massive soup fan but I just love this recipe. It takes barely any prep and it’s utterly gorgeous!

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Right so all you need to make 3 bowls is:

• 2 red peppers
• 1 onion
• 6 ripe tomatoes
• 5 cloves of garlic
• vegetable stock*
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What to do:
• Pre heat the oven to 350 degrees. Chop the red pepper and coat in a little olive oil. Place on a baking tray with with the cloves of unpeeled garlic and roast for around 20 minutes.

• Whilst the pepper is roasting dice the onion and fry in a little olive oil.

• Cut up the tomatoes and add them to the onions. I don’t bother skinning or deseeding the tomatoes because it’s a waste and it just adds to the flavour. Simmer until the the tomatoes are soft.

• Add a pint of stock

• Take the peppers and garlic out of the oven and add to the tomatoes, onions and stock.

• Simmer for about 15 minutes and then blend.

DONE!

Just before serving I added a bit of milk to give it a creamy taste but this is totally optional.

* you can substitute stock for a tin of toms if you want a bit of extra tomato.