foody

Ingredients

• 1tbs olive oil
• 1 med to large onion
• 3 large carrots (peeled)
• 3-4 celery sticks (scrubbed)
• 3 garlic cloves
• 500ml Vegetable stock
• 390g split peas (ether yellow, green, or mixture of both)
• 16g fresh dill
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme
• Seeds or pine nuts

Method

1. Chop vegetables
2. Add Oil
3. Add split peas
4. Add seasoning
5. Add vegetable stock to max fill line
6. Set soup maker to blend
7. Add sprinkle of dill, thyme, or seeds to the final plate, (to your own taste)

Ingredients

·55g/2oz butter

·1 onion (chopped)

·300g/10 ½ oz leek (finely
sliced)

·Splash of white wine

·100g/ 4 oz potatoes (peeled
& sliced)

·290ml/10floz/1 ½ pint vegetable
stock

·Salt & freshly ground pepper

·290ml/10floz/ ½ pint of milk

·2tbsp cream

·Handful of snipped chives

·Small handful parsley (chopped)

Method

1. Melt the butter in a medium saucepan,
& the onion, leek & cook until softened.

2. Add the wine, potatoes, stock &
seasoning and until the potatoes are tender.

3. Liquidise using a blender, pass
through a sieve before adding the milk & cream.

4. Chill in the fridge until ready
to serve.

5. Sprinkle with chives &
parsley before serving.

Ingredients

· 6 tomatoes Diced

· 200g roasted red peppers (from a jar)

· 2 cloves of garlic (peeled, crushed)

· 1 tbsp tomato puree

· Pinch of sugar

· Pinch of salt & pepper

· Vegetable stock

· Small bunch of basil (leaves only)

Method

1. add main ingredients to the blender.
2. add vegetable stock up to the max line.
3. leave some of the basil leaves behind as a garnish.
4.  set to blend.
5.  serve with chopped basil leaves on top.

Ingredients

· 1tbsp olive oil

· 1 garlic clove (crushed)

· ½ onion (chopped)

· 200g/7oz cherry tomatoes, (chopped)

· 1 courgette, (diced)

· ¼ pint vegetable stock

For the basil oil

· large handful basil

· 4-6 tbsp olive oil

· Salt & freshly ground pepper

Method

1. Heat
   the oil in a pan and gently sauté the garlic and onion for 2-3 mins or until
   soft.
2. Add the tomatoes and courgette, and simmer for 8-10 mins.
3. To make the basil oil, place the basil, oil & seasoning in a blender &
   blend till smooth.
4. Serve the soup in a bowl topped with a drizzle of basil oil.

Ingredients

• 2 tbsps olive oil

• 1 Onion (chopped)

• 2 tbsps chopped garlic

• 1 bunch of kale (stems removed, & leaves chopped)

• 1.9l water

• 6 vegetable stock cubes

• 1 tin (400g) chopped tomatoes

• 6 white potatoes (peeled, & cubed)

• 2 tins (400g) cannellini beans (drained if desired)

• 1 tsp of Italian herbs seasoning

• 2 tbsps of dried parsley

• Salt & pepper to taste

Method

1) Heat the olive oil in a large soup pot, cook the onion and garlic till softened.

2) Stir in the kale until wilted, about 2 mins.

3) Stir in the water, vegetable stock, tomatoes, potatoes, beans, italian seasoning and parsley.

4) Simmer soup on med heat for 25 mins, or until the potatoes are cooked through.

5) Season with salt & pepper to taste.

Ingredients

• Small knob of butter

• 1 onion (sliced)

• 2 garlic cloves (sliced)

• Small piece of root ginger (peeled & sliced)

• 6 large parsnips (peeled & chopped)

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 2 cardamom pods

• 1.2 ltrs vegetable stock

• 150ml pot of double cream

To serve

o 1tsp olive oil

o 1tsp toasted cumin seeds

o 1 red chilli (deseeded & sliced)

o Coriander leaves

Method

1) Heat the butter in a large saucepan.

2) Add the onion and cook for a few mins till softened.

3) Add the garlic & ginger, cook for 1 min.

4) Add the parsnips & spices, cook for a further few mins until fragrant.

5) Pour over stock and gently simmer for 30 mins.

6) Add most of the cream & bring to the boil, then turn off heat.

7) Blitz soup until completely smooth in a blender.

8) Serve with bowls topped with a drizzle of oil, cream, and cumin seeds, sliced chilli, and coriander leaves.

*soup can also be chilled & frozen to upto 3mths

Ingredients

 2 tbsps olive oil

 1 onion (finely chopped)

 2x (each) medium carrots, celery sticks (pealed& finely chopped)

 1 small fennel bulb, (trimmed, & finely chopped)

 250g (each) turnip, celeriac, & parsnip (peeled & finely chopped)

 140g frozen peas

 140g tinned haricot beans

 1.6 ltrs of boiling water

 Seasoning to taste

For the pesto

• 1 large bunch of basil

• 1 clove garlic

• 100ml extra virgin olive oil

• Grated parmesan & croutons to serve

Method

I. Heat the oil in a large frying pan, and sweat the onion, carrots celery, fennel, turnip, celeriac, parsnip for 5-10 mins

II. Pour over 1.6ltrs of boiling water, season and simmer for 10-15 mins until vegetables are tender.

III. At the last moment add the peas and the beans, and cook for a further 1min.

IV. Taste and season with salt & pepper to taste.

V. Meanwhile make the pesto sauce, blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water.

VI. Pat dry and puree all the ingredients in a blender.

VII. Season to taste

VIII. Add some of the pesto sauce onto the freshly bowled soup.

IX. Place out parmesan & croutons as a added extra.

Ingredients

• 1 onion (chopped)

• 2 garlic cloves (crushed)

• 4 tbsps olive oil

• 2kg tomatoes

• 2 tbsps sugar

• 2 tbsps white wine vinegar

• 750ml water

• Seasoning to taste

For the gremolata

o 1 lemon (zest & juice)

o 3 tbsps olive oil

o 2 garlic cloves (crushed)

o Bunch of flat leaf parsley (finely chopped)

Method

1) In a large shallow pan, fry the onion and the garlic in the olive oil on a low heat, for 8 mins DO NOT BROWN.

2) Roughly chop the tomatoes and add to the onions & garlic with the sugar, vinegar, 750ml water and seasoning.

3) Bring to the boil and simmer for 35mins, stirring time to time.

4) Whizz with blender until smooth.

5) For the gremolata mix together the lemon zest, juice olive oil, garlic, & parsley.

6) Serve on top of the soup.