It’s that time of year… when a bowl of soup is always welcome. This recipe is a firm favourite in our household. It is one of the easiest soups to make.
1 medium cauliflower – separated into florets 2 cups of stock – vegetable / chicken
1 large onion – coarsely chopped 2 cups of milk
1 large handful of walnut pieces 2 tsps paprika
Put the cauliflower florets, chopped onion and stock into a pan and bring to the boil. Simmer for 15 minutes until soft. Add the milk, paprika, black pepper and walnuts and
simmer for 5 minutes. Remove from the heat, blend and serve.
I serve with a sprinkling of black pepper and a dash of tabasco.
This is a really quick dish to make and is delicious on its own or with crusty bread and a salad or baked potato.
Can of chick peas – drained
Small butternut squash peeled and cubed
Onion – finely chopped Olive oil
2 cups of red lentils 1 tsp ginger
Carton of passata 1 tsp cinnamon
2 tsp turmeric 500 ml vegetable stock
Fry the onions until soft. Add the spices and heat for another minute. Add all the other ingredients and simmer until the lentils are soft.
This combination of flavours tastes absolutely gorgeous and compliments many dishes – my husband enjoys it with burgers and I think it adds a new level to a salad. Unfortunately no picture does it justice ..so here goes:Ingredients:
200 g Feta cheese chopped in to small chunks
150 ml sour cream 2 tsp paprika
2 tbsp honey Handful of chopped mint
Put all the ingredients in to a bowl and mix thoroughly until smooth.
Place in fridge until serving.