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Recipes

Winter warmer soups

Start the new year with our healthy winter warmer soups. Both our Butternut Squash, and Roast Red Pepper and Tomato Soups are easy to make and delicious to taste.

For an even healthier finish we recommend serving with a couple of slices of wholegrain bread… Enjoy!

 

Butternut squash soup

 

Ingredients:

  • 1 x butternut squash
  • 2 x red onions
  • 2 x tablespoons of vegetable oil
  • Thyme
  • 1 x pinch of salt and pepper
  • 1.5 litres of vegetable stock

Optional:

  • 1 x tablespoon of cumin or chilli
  • 25g of coconut cream
  • 2x slices of wholegrain bread

Method:

Stage one

  • Pre-heat an oven at 200c.
  • Cut the butternut squash vertically down the middle, remove the seeds from both sides and cut into large chunks (no need to peel).
  • Add the chunks to a large baking tray, season with salt, pepper and thyme, and drizzle over one tablespoon of vegetable oil.
  • Roast in the oven for 45-60 minutes.
  • Once the butter squash is soft (you can poke with a fork to check), remove the baking tray from the oven and allow to cool.

Stage two

  • Chop two red onions and add to a large saucepan.
  • Add one tablespoon of vegetable oil and cook the onions on a middle heat for 10 – 15 minutes.
  • For extra taste add one tablespoon of cumin or chilli.
  • Stir and cook for three minutes.
  • Add the cooked butternut squash to the large saucepan and mix well.
  • Add 1.5 litres of vegetable stock and simmer for 10-15 minutes.

Stage three

  • Blend the soup with a blender until you achieve a smooth consistency.
  • For extra creaminess add 25g of coconut cream.
  • Pour into a bowl and serve with coriander and wholegrain bread.

 

Roasted red pepper and tomato

Ingredients:

  • 3 x red peppers
  • 3 x tomatoes
  • 2 x red onions
  • 3 x garlic gloves
  • 1 x tablespoon of vegetable oil
  • 1 x pinch of salt and pepper
  • 1 x tablespoon of tomato puree
  • 1.5 litres of vegetable stock

Optional:

  • 2x slices of wholegrain bread

Method:

Stage one

  • Pre-heat an oven at 200c.
  • Chop the tomatoes and pepper in to chunks.
  • Add the chopped vegetables to a large baking tray and season with salt and pepper.
  • Roast in the oven for 45-60 minutes (the tomatoes and peppers may blacken a little, but this is fine and will add to the final taste).
  • Remove from the oven and allow to cool.

Stage two

  • Roughly chop the red onions and three garlic cloves.
  • Add to a large saucepan and cover with one tablespoon of oil.
  • Cook the onions and garlic on a middle heat for 10 – 15 minutes until soft.
  • Add a tablespoon of tomato puree.
  • Add the roasted tomatoes and peppers to the saucepan and mix.

Stage three

  • Add 1.5 litres of vegetable stock and simmer for 10 minutes.
  • Blend the soup with a blender until the soup is smooth.
  • Pour into a bowl and serve with wholegrain bread.