Carrot and coriander soup

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* Gluten-free if using gluten-free spices and stock

Ingredients:

1 tbsp olive oil

1 medium onion, chopped

1 potato, chopped

4 large carrots, chopped (approx. 450g/16oz)

1 tsp ground coriander

1 litre vegetable stock

bunch fresh coriander

2 dashes black pepper

Directions:

Heat the oil in a large saucepan over a medium heat.

Add the onion and fry until translucent.

Add the stock, ground coriander, carrots and potato. Bring to the boil and simmer for approx. 20 mins, until the carrots and potato are tender.

Remove from the heat and allow to cool slightly. Add the fresh coriander.

Blend the soup until smooth.

Reheat before serving, if necessary. Season with black pepper.

To make this more filling feel free to add a can of chickpeas or butter beans. When the vegetables are nearly ready just add the chickpeas or beans and warm through before blending. You can leave some of the soup unblended if you prefer a chunkier texture.

Mexican salad

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Makes 2 large salads

* If using gluten-free spices and mustard

 

Ingredients:

1 tsp      olive oil

½ cup    sweet pepper, chopped

¼ cup    onion, chopped

½ tsp     garlic, chopped

½ tsp     cayenne pepper

½ tsp     cumin

1 cup     black beans, canned

½ cup    salsa

4 cups   romaine lettuce, shredded

1 dash   salt and pepper

 

Directions:

Heat oil in frying pan or skillet.

Sauté pepper, onion, garlic and spices.

Add black beans and cook until warm.

Place lettuce on two plates and add bean and pepper mixture.

Top with salsa.

 

For a more substantial meal this can be served with quinoa, wholegrain rice or potato wedges.

Lentil and butternut squash salad

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Serves 4

Ingredients

1kg frozen butternut squash chunks

1 tbsp balsamic vinegar

½ tbsp olive oil

2 tsp dried oregano

2 x cans green lentils

10 cherry tomatoes, halved

Small red onion, chopped

100g baby spinach

2 tbsp pumpkin seeds

2 tsp chia seeds

Directions:

Cook the squash as per packet instructions.

In a large bowl mix the balsamic vinegar, olive oil and oregano. Rinse and drain the lentils and add these to the vinegar and oil. Add the cherry tomatoes and red onion and mix well.

Divide the spinach into four bowls. Add the lentil mixture and top with the butternut squash. Sprinkle over the pumpkin seeds and chia seeds.

 

Mixed grains salad

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Fancy a really simple and filling salad that takes just a couple of minutes to make?

Ingredients:

½ bag salad leaves

½ pouch of mixed grains (e.g. Merchant Gourmet or supermarket own brand mixed grain or pulses pouch),

1 tomato, chopped

1 carrot, spiralised

2 tsp hulled hemp seeds

3 walnuts

Directions:

I heated the grains, but you don’t have to. Just combine everything together in a bowl and you’re done!

I like my salads quite simple but you could always add a squeeze of lemon juice or balsamic vinegar and any herbs and spices you like.