First let me apologise for there being a two month gap in blog posts. Life at Castle Mouche has been pretty hectic! We gave up our jobs and moved to the other side of the UK and then we adopted a new dog called Darcy who is taking up a lot of our time. I have however been cooking and taking pictures. Unlike a lot of bloggers my pictures aren’t staged. They just are what I happen to be eating and I decide to take pictures. 🙂
Let’s start off on a dish that is easy to make, loaded with calcium and can even be frozen for use later in the week.
1 tbsp olive oil
2 medium onions, thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon of dried thyme
1 tablespoon sugar
1 pint of vegetable stock
60 g pearl barley
Half a bag of curly kale
Grated vegan cheese. I used Cheezley.
Some sprouted beans for garnish. (Optional.)
- Heat the oil in a pan and add the onions, garlic, thyme and sugar.
- Cook on a medium heat for 10 minutes, stirring regularly and then add the vegetable stock.
- Add the pearl barley to this mixture and cook for a further 20 minutes.
- In the mean time slice your ciabatta into croûton sized pieces, sprinkle with your grated vegan cheese and place under a warm grill for about 5 minutes. (Watch them carefully or else they are likely to burn.)
- Add the kale to the soup and heat for another 3 minutes before serving warm with your croutons.
It’s really that simple! Enjoy as the nights start to get colder! 🙂
Yes I know I’m doing another soup recipe, but it’s cold and who doesn’t need warming up in this weather? By the way, I’m not looking forward to winter! 😦
First off, we need the ingredients. This is another cheap and healthy meal.
- A tablespoon of vegetable stock
- 1 stick of celery
- 4 carrots
- 400 grams of butter beans (Mine are dried, so I soaked mine for a few hours before hand. Tinned are much quicker.)
- Two medium sized potatoes
- 3 cloves of garlic
- 1 onion
- Sage, parsley and thyme (or whatever similar herbs you have.)
Now get yourself a large sauce pan and fill with water. Place your butter beans in the pan and turn the heat on full.
Now it’s time for the potatoes. Make sure you dice those bad boys first.
Onion and celery are next. Again chopped up nice and small.
The water will be warming up nicely now, so it’s time to add the peeled and chopped carrots.
If you’re a fan of Jamie Oliver’s 15 Minute Meals like I am, you’ll have a garlic crusher. It is my number one time saving device because you don’t have to peel the garlic. 🙂 Add those crushed cloves in baby! (You can never have too much garlic!)
Now sprinkle your mixture of herbs over the top, stir through. Turn the heat down and allow to simmer for about 35 minutes.
I actually put this yummy monster of a soup in a tub and took it to work.
You won’t need bread. This will fill you up with goodness from your head to your toes. Enjoy! 🙂
(The recipe will make two very large portions.)
I don’t know about where you live, but here in the South East of England Autumn is just starting and it’s getting chilly. What better way to start autumn than with a lovely, warming soup? This is so easy, cheap and ready within 25 minutes. 🙂
- 1 red onion, peeled and chopped
- 10 carrots, peeled and chopped
- A cube or large sprinkle of vegetable stock
- Ginger paste
- Rapeseed oil
Place a teaspoon of rapeseed oil into a hot pan and then place your chopped onions in.
Laugh at a mutated carrot
Add the rest of the carrots to the pan and mix well with a good sprinkle of dried coriander.
Then add the vegetable stock in it’s dry form.
Add a large squeeze of ginger paste, then pour in a pint of boiling water.
Allow to cook on a low heat for 20 minutes, or when the carrots soften.
Now it’s time to blend. Be careful that your blender is tightened up properly because you don’t want hot water to spray out onto you. (Speaking from experience btw.)
Pulse blend until you get a lovely thick paste.
Serve straight away with some more coriander, perhaps some soy sauce and a good chunky roll if that’s your thing.
This is literally the best soup I’ve ever made and it was really, really filling. 🙂