Eat food you love that loves you back
It’s grey and damp outside, a dull October day. It’s only a few weeks since I returned from the sunny skies of Portugal, but it already seems like an age ago. But the memories are still bright and clear and all the photos transport me back to sunnier climes. Continue reading “Portuguese pumpkin soup”
This is the first year I’ve tried to grow squash in my little vegetable patch. A bit late in planting them out, they’re still not quite ready despite the weather beginning to change. They seem happy where they are though, for now, and will hopefully grow and ripen a little more than this! Continue reading “Autumnal delights – pumpkin and squash”
There’s nothing like getting free food; even better when getting that freebie involves a walk outside in the fresh spring air. Foraging for seasonal goodies gives you just that – but you do need to know what you’re looking for, as there’s no labels on leaves! Continue reading “Nettle and wild garlic soup”
How time flies! I suddenly realised it’s St Patrick’s Day tomorrow, which means it’s a year since I did my Irish themed supper club. It really doesn’t seem that long ago! The evening was a great success, with a buzzing atmosphere and with no leftovers, which is always a good thing. Continue reading “Colcannon soup”
Are you still struggling with a glut of courgettes? Then you will be so grateful for having an abundant harvest when you try this soup. Continue reading “Courgette and cumin soup”
On to the second to last day of my week long veg box challenge, and much of the gorgeous organic produce has been used. We have plenty of leftovers from both Saturday night’s squash curry and the pie and mash from Sunday night, so dinner is sorted.
So what to cook on Monday? The one item mainly untouched is the green batavia lettuce. It’s not that we don’t like lettuce, far from it, but I have to say I prefer warm, comforting foods at this time of year rather than cold, crisp dishes. So there’s only one thing to do with it – make soup!
When chatting with my mum about what I was going to make, she was more than a little unimpressed! But lettuce soup is actually really tasty as well as healthy. Known in my house as ‘sludge soup’ due to its rather pond-like hue, it’s packed full of nutrients like vitamins A and B complex, calcium and iron, and a whole ra
nge of phytonutrients that help support the body. As lettuce has a high water content, the soup doesn’t need much fluid added to the pot, keeping the nutrients readily available.
The other important thing about making lettuce soup is that it reduces food waste – lettuce is top of the league when it comes to fresh food items thrown away each week. I’ve always tried not to waste food, but ever since Hugh’s War on Waste recently, I’ve really made a concerted effort to use everything up, which is one reason why a veg box can be such a good idea, as you base your meals for the week around the box and add in as necessary, rather than just buy random items and see what works.
So why not try this soup if you have a desolate lettuce hanging around? Open head, leafy ones like this gorgeous green batavia, romaine or little gem lettuces all work well. I’ve not tried it with lollo rosso, and I don’t think an iceberg would be quite right (although can’t remember the last time I bought one). It’s so green, you just know it’s good for you!
Lettuce soup
1 onion, diced
1 medium potato, peeled and diced
1 clove garlic, finely chopped
1 large lettuce, washed well and chopped
a handful of chard leaves, chopped
500ml vegetable stock
salt and pepper
Heat a glug of olive oil in the bottom of a large saucepan and sauté the onion and potato for 5 minutes on a low heat with the lid on until soft. Add the garlic and cook for another couple of minutes. Stir in enough vegetable stock to cover the vegetables and simmer for 10 minutes or so until the potato is cooked and soft. Add the lettuce and chard leaves. Pour in some more vegetable stock, but don’t fully cover the leaves as remember they will wilt and add more fluid to the pan, potentially making your soup too watery. Season with salt and pepper. Bring to the boil, then reduce the heat, pop on the lid and simmer for 5 minutes until the leaves have fully wilted. Leave to cool for a couple of minutes, then blend until smooth, adding more stock if needed.
Serve with a squeeze of lemon juice (to help with iron absorption) and a swirl of dairy free yoghurt or cream. Enjoy!
The humble cauliflower has had a massive image overhaul in the last year or so. Gone are the days of soggy, overcooked mush with sulphurous overtones (thank goodness!) – in fact to simply boil a creamy white floret might be seen as sacrilege now! Whether it’s the raw crisp crunch or the rich, caramelised softness from roasting, our homegrown hero offers much to previous cauli detractors. Continue reading “Cauliflower, red pepper and sweet potato chowder”
I’ve realised that I write about soup more than another type of dish, but then that’s not surprising really, as soup is truly awesome! For a start, it’s hard to go wrong (although I have tasted some really bad ones in my time, so it is possible!), it’s pretty quick and easy, and nutritionally it’s the best way to retain all the gorgeous vitamins, minerals and phytonutrients.
I’m often asked by frustrated parents how to get kids to eat more vegetables. Whilst I would never claim to be an expert on the matter, I have over the years been pretty successful in getting my own kids to eat the green stuff (and red, yellow, orange…..), so now if they are away from home and are not getting enough fresh fruit and vegetables, they really notice it.
It’s that time of year when comfort food is a must. The end of January means we’re ploughing our way through winter but the weather is still grey and cold, the nights long and Spring seems a long way off.
