Category: Soups & Light Meals

Potato & Pasta Soup with Greens

            Serves 2

Half a white onion finely diced

1 medium carrot finely diced

1 large stick of celery finely diced

1 tsp Maldon salt

2 tbs olive oil plus more to serve

1 medium sized floury (chip) potato

500ml boiling water

1 chicken stock cube

1 bay leaf

2 handfuls of wholemeal macaroni 

Spinach/Kale couple of large handfuls

Parmesan to serve

Heat a Le Cruset pan on #6 and add the olive oil, salt, onion, carrot and celery and fry until soft, which will be at least 5 mins. Don’t let anything brown, add more oil if you need to. 

While this is cooking cut the potato in half down its longest length and then in half again like this:

Then cut into small pieces, each one about the thickness of a pound coin, like this:

Once the onion, carrot and celery are soft add the potato, stir and cook for a couple of mins in the oil. Add the boiling water, stock cube, bay leaf and a good grind of black pepper. 

Cook until the potato is soft, add the pasta and stir well. Add more water if the soup is too thick. Stir every couple of mins. 

If using spinach or kale, wash and shred it and add to the pan just a min before the pasta is cooked and stir well and let it wilt.

When the pasta is cooked remove the bay leaf. Add a little more water if the pasta has absorbed too much. Taste and season well with salt and pepper and if using parsley chop and add now. 

Serve with olive oil drizzled on top and a grating of fresh Parmesan.

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Braised Fennel

Serves 4 with sausage and mash or something like chickpeas or lentils

3 Fennel bulbs

2 Leeks or 1 large white onion

1 tbs olive oil

2 Chicken stock cubes in 500ml boiling water

1 tbs plain flour

Trim the fennel bulbs (feed the trimmings to the chickens) and cut into slices (not diced) like shown in the photo below:

Cut the leeks into 1” long pieces or if using the onion cut into thin wedges, about the same thickness of the fennel. 

Heat the green Le Creuset on #6 and add the olive oil once it is hot, then add the leeks/onions and fennel and cook for a couple of mins with the lid of making sure you keep stirring them to coat in the olive oil. Then add the lid and cook for 5 mins. 

Take the lid off, stir, add the flour and stir well and keep moving around for a min to cook it off. Add the stock and stir well. Put the lid back on, turn the heat down to #4 and cook for 20 mins stirring a few times. 

After the 20 mins check to see if the thickest parts of the fennel are soft, if not put the lid back on and continue cooking.

Serve with mashed potato or chickpeas with sausages. 

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Vegetable Soup with Chickpeas

Serves 4

1 large white onion

5 large sticks of celery

4 large carrots

2 medium potato

2 chicken stock cubes

1 parmesan rind (optional)

1 bay leaf

1 jar of chickpeas

Grated parmesan and olive oil

Peel and roughly chop the onion. Wash the celery, carrots and potato and chop into chunks. Put everything in a large pan and cover with enough boiling water to just cover the veg. Add the stock cubes and bay leaf (and the parmesan rind if using). Season with pepper, no salt at this stage and cook until the veg is soft. 

Remove the bay leaf and parmesan rind.

Using a stick blender, blend until smooth and if too thick add some more water. 

Add the jar of chickpeas and allow to warm though. 

Serve in pasta bowls and grate over fresh parmesan and drizzle with a little good quality olive oil.

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Harissa Roast Vegetable & Feta on Chickpea & Spinach

Serves 3

1 large sweet potato

4 medium turnips

1 red onion

1 desert spoon harissa pasta

1 tbs olive oil

1 jar chickpeas

1 chicken or veg stock cube

3 large hand fulls of spinach, washed and shredded washed thoroughly

1 tbs each chopped coriander and mint

Seeds from half a pomegranate 

150g feta cheese

1 small fat free yoghurt

1.5dsp lemon juice

1dsp olive oil

Preheat oven to 210ºC fan

Peel the veg. Cut the onions into wedges (in half and into 6) and the sweet potato and turnip into chunks. Put into a large bowl and mix with the harissa and olive oil. Spread out onto a flat baking tray and cook for 20 mins, remove the onion and retain and flip the veg and cook for another 10 mins.

Mix the stock cube with about 200ml of boiling water. Put the chickpeas in a pan and add the stock and warm through for a few mins on a medium heat. Once warm, mash approx 1/3 of the chickpeas to absorb the water and thicken the mix and stir in the spinach and the retained roasted red onions.

To make the dressing, mix the yoghurt with lemon juice to taste and season. Add the olive oil and stir to combine.

Plate up with the chickpea and spinach mix on the base and drizzle over some dressing. Add the roasted veg and more dressing and finish with crumbling on the feta, and sprinkling over the herbs and pomegranate seeds. 

A few seeds or chopped nut are nice sprinkled on top

amyLeave a comment