Soup

Cream of Cauliflower Soup with Bacon Croutons and Truffle Oil

img_0038CREAM OF CAULIFLOWER SOUP WITH BACON CROUTONS AND TRUFFLE OIL
This is a very versatile soup. It can be as healthy or as decadent as you choose. I made it on Saturday and instead of 500ml milk, I added 250ml milk and 250ml double cream! 👌🏻

Cauliflower is a low carb vegetable which combines wonderfully with the bacon and truffle oil.

Amazingly my kids hate cauliflower but loved this soup! So even if you are not a fan of cauliflower, don’t let that put you off!!
Serves 6-8
2 Medium Sized Heads of Cauliflower broken into florets

Light Olive Oil

Tbsp Butter

2 Garlic Cloves, crushed

2 Leeks, trimmed and finely chopped

1 litre Stock (chicken or vegetable)

500ml Milk (preferably full cream but semi skimmed will do!)

Malden Sea Salt and Black Pepper
To serve

Bacon Lardons fried until crispy

Good Quality Truffle Oil to drizzle
In a pot large enough to hold the mountain of cauliflower, add the butter and when it has melted add the leeks and soften for 5 mins.
Add the crushed garlic and cook for another few mins.
Add the stock, milks and cauliflower florets.
Season with salt and pepper.
Cook for around 10 mins or until the cauliflower is nice and soft.
(If you decide on using the double cream, add it now and stir through.)
Using a hand blender, whizz until nice and smooth and creamy.
Serve topped with the bacon croutons and truffle oil! Divine!!!

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LEEK AND POTATO SOUP

Firstly, a very Happy New Year to all my fellow foodies!  I hope you will join me for another year of super tasty, healthy food.

I got today off to a good start with a rather tasty soup, you can rock this one out in a matter of minutes!!

Leek and Potato Soup

image

4 Leeks, white bits only, trimmed, washed and sliced

1 Onion, finely chopped

2 Medium Potatoes, peeled and finely diced

Glug of Rapeseed Oil

1.2litres Chicken or Vegetable Stock

Dash of White Wine

Bouquet Garni

Maldon Sea Salt and Black Pepper to taste

Dash of Milk or Cream

In a big pot, add the oil and heat.  Chuck in the onion and soften for about five minutes.

Now add the leeks and soften for another few minutes.

Add a Dash of White Wine and the bouquet garni.

Add the potato and the stock and cook for around 15 mins on a medium/low heat.

Add 100ml Milk and stir.

Remove bouquet garni and whizz!

How easy is that!

 

Curried Carrot and Lentil Soup

Curried Carrot and Lentil Soup

Curried Carrot and Lentil Soup

This soup is packed with gorgeous, natural flavour and you can eat it without feeling in the slightest bit guilty! Result!!

1 Large Onion Chopped finely
1kg Carrots, peeled and chopped
100g Red Lentils
1.5l Chicken or Vegetable Stock
Maldon Salt and Pepper to taste
Olive Oil
3 tsp Curry Powder (I used 2 mild and 1 medium…depends how spicy you like it!)
Add some oil to a large pot, heat and then add in the chopped onions. Fry gently for 5-6 mins.

Add the chopped carrots and fry for another couple of mins.

Add the curry powder and fry for another two minutes.

Add the stock and the red lentils and stir well to separate.

Add some salt and pepper and bring to the boil, turn down and simmer for around 15-20 mins or until the carrots are nice and soft.

When done, whizz up with a hand held blender. Health in a bowl! 😉

Spring Minestrone Soup

Spring Minestrone Soup

Super easy, super healthy and super tasty…who ever thought it was possible!

Minestrone

2 Carrots cut into small chunks
2 Sticks Celery cut into small pieces
2 Leeks Chopped into small pieces
1 Large Onion chopped very finely
A Large Handful Green Beans cut into small pieces
1 Tin Borlotti Beans drained and rinsed
1 Tin Chopped Tomatoes

1 tbsp Tomato Purée

1.5l Chicken or Vegetable Stock
Olive Oil
Maldon Sea Salt and Black Pepper

Small handful spaghetti broken into small pieces

Add some oil to a large saucepan. When hot add to it the carrots, celery, onion and leeks.

Fry gently for 5-6 mins.

Chuck in the green beans and the Borlotti beans, tomato purée, pasta and stock and stir well.

Season with Maldon sea salt and black pepper.

Cook on a medium heat for around 10 mins or until the vegetables and pasta are just tender.

Serve with some lovely crusty bread! Boom…delish!

Broccoli, Courgette and Cheddar Soup

Broccoli Courgette CheddarBroccoli, Courgette and Cheddar Soup

An easy soup which is healthy and yum! Feel free to leave out the cheddar for dairy free and a super healthy version!

2 x Heads Broccoli
1 large Courgette
1 Potato
1 Large Onion
1.2 Litre Chicken Stock
150g Grated Mature Cheddar (or more if you love it!!)
Olive Oil

Put the oil into the pot and heat, add the onion.

Soften the onion on a gentle heat for around 10 mins.

Add the potato and stock.

Bring to the boil and then turn down and simmer for around 10 mins.

Add the broccoli and courgette. Cook for around 5 mins until broccoli and courgette are just tender but still a vibrant green. Any longer it starts losing its colour!

Add the cheddar and whizz until nice and smooth.

Serve with a nice piece of lovely crusty bread……simple and delish!