foody

Ingredients

• 1ltr hot vegetable stock

• 1 small onion (peeled & finely chopped)

• 100g chantenay or baby carrots (trimmed & halved lengthways)

• 1 stick of celery (finely sliced)

• 4 baby leeks (trimmed & chopped)

• 2 cloves of garlic (pealed and finely sliced)

• 250g baby new potatoes (quatered)

• 100g fresh or frozen peas

• 3-4 heads of baby pak choi or spring greens

• About 12 mint leaves

Method

1) Bring your stock to the boil in a large pan.

2) Add the onion, carrots, celery, leeks, and garlic.

3) Bring back to the boil, add to the pot the potatoes.

4) Simmer for 12-15 mins until tender.

5) Add the peas, then put the pak choi on the top, so its just below the level of the stock.

6) Simmer for another 5mins.

7) Spoon into bowls and garnish with the mint roughly chopped.

Ingredients

• Calorie controlled cooking oil spray

• 1 medium onion (sliced)

• 2 garlic cloves (thinly sliced)

• 2 celery sticks (trimmed and thinly sliced)

• 400g/ 14oz tin chopped tomatoes

• 1 vegetable stock cubes

• 1 tsp dried mixed herbs

• 2 medium carrots, or 2 yellow peppers, (cut into 2cms/1in chunks)

• 400g/14oz tin of butter beans (drained and rinsed)

• 1 head young spring onions( approx. 125g 4 ½ oz, trimmed and sliced)

• Sea salt & freshly ground black pepper

Method

1. Spray a large non stick saucepan with oil, cook the onion, garlic, celery, and carrots or peppers, gently for 10mins stirring regularly until softened.

2. Add 750ml 26fl oz, water, and the chopped tomatoes, crumble over the stock cube, and stir in the dried herbs. Bring to the boil, then reduce the heat to simmer and cook for 20mins

3. Season the soup with salt and pepper, add the spring greens, butterbeans, return to a gentle simmer, and cook for a further 3-4 mins, until the greens are softened. Season to taste, and serve in deep bowls.

Ingredients

• 290g roasted red peppers (drained)

• 200g cherry tomatoes (halved)

• 1 garlic clove (crushed)

• 100ml vegetable stock

• 1tsp paprika

• 1tbsp olive oil

• 4tbsp ground almonds

• 1 red jalapeno chilli (to your taste, can be omitted)

• Black onion seeds

Method

1. Place the roasted peppers, into a blender with the cherry tomatoes & chilli.

2. Add the garlic, olive oil, & the ground almonds.

3. To make the vegetable stock, add ether 2 vegetable stock cubes/ or 2 to 3 tbsp of vegetable bouillon to 100ml boiling water.

4. Add the stock to blender.

5. Blitz until smooth.

6. Heat till piping hot before serving.

7. Serve with black onion seeds.

Can be frozen

Serves 2

Ingredients

• 2 tbs butter

• 1 onion (roughly chopped)

• Garlic (optional)

• 1 tbs plain flour

• 600g vegetable stock

• 450g/1lb tomatoes

• 1 tbs tomato puree

• Fresh or dried/basil

• Salt & pepper to taste

Method

1) Melt butter into a saucepan. Add onion and fry gently until softened, (add garlic also)

2) Add tbs of flour, and stir and fry on a low heat, stirring until a sandy texture, be careful not to burn!

3) Add the stock, a little at a time, whisking to keep smooth, until all the stock has been added, then add the tomatoes and the tomato puree

4) Cover and simmer on the lowest heat, for ½ to 1 hour, until the tomatoes are well and truly softened and the colour is nice and even. Be sure to stir a few times to prevent sticking.

5) You now need to sieve the soup, pushing with the back of a wooden spoon, stirring and scraping, to get all the juices through, then discard the pips, onion and peel.

6) Return to heat for a minute or so, and add basil, salt and pepper to taste

Serves 8

Ingredients

• 2 ltrs of vegetable stock

• 200g uncooked pearl barley

• 2 large carrots (chopped)

• 2 sticks of celery (chopped)

• 1 400g tin of chopped tomatoes

• 1 courgette (chopped)

• 1 400g tin chickpeas (drained)

• 1 onion (chopped)

• 3 bay leaves

• 1 tsp garlic granules

• 1 tsp caster sugar

• 1 tsp salt

• ½ tsp ground black pepper

• 1 tsp dried parsley

• 1 tsp curry powder

• 1 tsp paprika

• 1 tsp Worcestershire sauce

Method

1. Pour the vegetable stock into a large pot.

2. Add the barley, carrots, celery, tomatoes, courgette, chickpeas, onions and bay leaves.

3. Season with garlic granules, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce.

4. Bring to the boil.

5. Then cover and simmer, over a min-low heat for 90 mins.

6. The soup will be thick, you can adjust this by adding more stock, or barley, to be desired.

7. Remove bay leaves before serving.

Ingredients

• 1tbsp Olive Oil

• 2 leeks (washed & chopped)

• 100g green beans (cut into lengths)

• 1 large courgette (diced)

• 1.2l hot vegetable stock

• 3 vine-ripened tomatoes (deseeded and chopped)

• 400g can of cannellini beans

• 1 nest vermicelli (about 35g)

For the pesto

 25g fresh basil

 1 garlic clove (crushed)

 25g pistachio nuts

 25g vegetarian parmesan cheese

 2 tbsp olive oil

Method

1) Heat the oil, then fry the leek until softened. Add the green beans and courgette, then pour in the stock, season to taste. Cover and simmer for 5 mins.

2) Meanwhile make the pesto: put the basil, garlic, nuts, parmesan, oil and ½ tsp of salt into a food processor till blitzed to smooth.

3) Stir in the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5mins more until the vegies are tender. The soup & pesto, can now be chilled for up to a day.

4) Reheat the soup for use, stir half the pesto, ladle the bowls and serve with the rest of the pesto.

Ingredients

• 1 onion (peeled & diced)

• 2 garlic cloves (minced)

• 700g peas (fresh or frozen)

• 1 med potato (peeled &diced)

• 700g boiling water (or up to the 1600ml line on your soup maker)

• 2 vegetable stock cubes

• Seasoning

• A bunch of fresh mint leaves

• A squeeze of lime juice

Method

1. Place everything in the soup maker, (except mint,) and set to smooth, (if using a pan, just simmer for approx. 20-25 mins until tender then blend)

2. Now add fresh mint leaves then blend, (or finely chop)

3. Add finely a twist of lime and season

Ingredients

• 170g split red lentils

• 1 celery stalk chopped

• 1 potato pealed & chopped

• 2 carrots pealed & chopped

• 1 garlic clove pealed & chopped

• 2tbs tomato puree

• 220g chopped tinned tomatoes

• ½ ltr vegetable stock

• ¾ tsp smoked paprika

• 1tsp olive oil

• Salt & pepper (to taste)

• Parsley

Method

1. Run cold water over the lentils to clean

2. Add the lentils, celery, carrots, garlic, potato, tomato puree, tinned tomatoes, smoked paprika, olive oil, into the soup maker

3. Add salt & pepper (to taste)

4. Add the veg stock till covers the min line

5. Select smooth and let it cook

6. Add chopped parsley to bowl