Recipes
Carrot & Leek Soup
A different way of getting your vegetables or as a healthy snack:
Ingredients:
- 1Kg carrots (scraped/peeled sliced into 1-2” pieces)
- 2 large leeks (washed, prepared & cut into large pieces sliced at an angle)
- 500-1L chicken or vegetable stock
- 1 tbsp Olive Oil
- Black Pepper
- Fresh coriander (cilantro) chopped (optional)
- Pinch of hot chili pepper to taste (optional)
Method:
- Heat olive oil in large pan
- When hot, add leeks and cook for a few minutes until soft
- Add sliced carrots and chicken or vegetable stock to cover well
- You can add more stock later to get preferred consistency
- Add pepper/chilli pepper if desired
- Cook over a low to medium heat until carrots are soft
- Allow to cool and pour into liquidiser (in batches if needed)
- Return to pan and add stock if too thick or cook to evaporate water if too thin.
- Can be kept in fridge for a few days or frozen.
- Serve with chopped fresh coriander if desired
- Can easily be taken to work in Tupperware for your lunchtime veg
Read more
A different way of getting your vegetables or as a healthy snack:
Ingredients:
- 1Kg carrots (scraped/peeled sliced into 1-2” pieces)
- 2 large leeks (washed, prepared & cut into large pieces sliced at an angle)
- 500-1L chicken or vegetable stock
- 1 tbsp Olive Oil
- Black Pepper
- Fresh coriander (cilantro) chopped (optional)
- Pinch of hot chili pepper to taste (optional)
Method:
- Heat olive oil in large pan
- When hot, add leeks and cook for a few minutes until soft
- Add sliced carrots and chicken or vegetable stock to cover well
- You can add more stock later to get preferred consistency
- Add pepper/chilli pepper if desired
- Cook over a low to medium heat until carrots are soft
- Allow to cool and pour into liquidiser (in batches if needed)
- Return to pan and add stock if too thick or cook to evaporate water if too thin.
- Can be kept in fridge for a few days or frozen.
- Serve with chopped fresh coriander if desired
- Can easily be taken to work in Tupperware for your lunchtime veg
Read more
Zucchini (Courgette) Spaghetti
Ingredients: (2 servings)
- 2 large zucchini/courgettes
- Coconut oil or olive oil
- 200ml Water
- Salt and pepper to taste
Method:
- Peel courgette
- Use vegetable peeler to then slice down courgette to make long flat strips
- Use knife to cut strips into finer spaghetti like strands
- Can all be done with knife but quicker if you have a good vegetable peeler
- Heat oil in non-stick pan over a medium heat
- Add courgette to hot oil and mix
- Add seasoning as preferred
- Cook for 2 -3 minutes
- Meanwhile boil water in separate pan or kettle
- Add water to courgette, turn down heat and simmer for 5-10 minutes or until tender
- Drain and serve with any of the main dishes from my recipes
Read more
Ingredients: (2 servings)
- 2 large zucchini/courgettes
- Coconut oil or olive oil
- 200ml Water
- Salt and pepper to taste
Method:
- Peel courgette
- Use vegetable peeler to then slice down courgette to make long flat strips
- Use knife to cut strips into finer spaghetti like strands
- Can all be done with knife but quicker if you have a good vegetable peeler
- Heat oil in non-stick pan over a medium heat
- Add courgette to hot oil and mix
- Add seasoning as preferred
- Cook for 2 -3 minutes
- Meanwhile boil water in separate pan or kettle
- Add water to courgette, turn down heat and simmer for 5-10 minutes or until tender
- Drain and serve with any of the main dishes from my recipes