RECIPE: Spinach and Roasted Cauliflower Curry

Although not a vegetarian, I occasionally like to eat vegetarian food. I love to experiment with different variations of curry, including this spinach and roasted cauliflower curry which is entirely of my own creation. It’s easy to make and totally delicious. Here is a simple recipe for spinach and roasted cauliflower curry. 

Ingredients for Spinach and Roasted Cauliflower Curry

  • 1 head of cauliflower
  • 4 handfuls of spinach
  • 1 onion
  • 1 tin chopped tomatoes
  • 2 chillies
  • 2-inch piece of ginger
  • 4 cloves of garlic
  • 5 tsp curry powder
  • 1 tsp dried cumin powder
  • 2 tbsp tomato puree
  • 1 tsp mixed spice
  • 4 tbsp olive oil
  • Salt and Pepper

How to Make Spinach and Roasted Cauliflower Curry

  1. Preheat the oven to 220C.
  2. Remove the leaves from the cauliflower and break into florets. Cut any larger florets in half.
  3. Put the florets on a baking tray, drizzle with 2 tbsp of olive oil and season with salt and black pepper.
  4. Put in the oven and cook for 15 minutes or until cauliflower is beginning to turn golden.
  5. Roughly chop the chillies, ginger, garlic cloves and onion before putting in a food processor with the dried spices and a little water. 
  6. Blitz in the food processor until a paste is created.
  7. Heat the remaining olive oil in a large frying pan on a medium heat. 
  8. Add the paste and cook for five minutes. 
  9. Add the chopped tomatoes and tomato puree.
  10. Stir and turn down the heat of the pan so the mixture simmers.
  11. Remove the cauliflower from the oven and add to the pan.
  12. Add the spinach and stir through to ensure the cauliflower is completely coated in the curry sauce and the spinach is wilted. 
  13. Serve with pilau rice, raita, and flatbreads.
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RECIPE: Spicy Tomato Dip

tom dip

If you are having people around to your home, one of the easiest things to serve is a selection of dips with other tasty morsels, such as crudites and flatbreads for dipping. A spicy tomato dip is a delicious option that is easy to make in advance and keep chilled until you are ready to serve. Here is an easy recipe for spicy tomato dip. 

Ingredients for Spicy Tomato Dip

  • 400g tin of chopped tomatoes
  • 1/2 red onion, finely chopped
  • 2 chillies, finely chopped
  • 2 cloves of garlic, crushed
  • 2 tbsp olive oil
  • 1 tsp chilli powder
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 3 tbsp tomato puree

How to Make Spicy Tomato Dip

  1. Heat the oil in a saucepan over a medium heat.
  2. Add the garlic, paprika, cayenne pepper, and chilli powder and cook for 3-4 minutes.
  3. Add the chopped onion and chilli and cook for a further 2 minutes.
  4. Add the tinned tomatoes and tomato puree and cook for 10 minutes.
  5. Blitz the mixture for a few seconds for a chunky dip or a little longer for a smooth dip using either a hand blender or a food processor. 
  6. Transfer to a container and leave to cool. 
  7. Cover and put in the refrigerator until ready to serve.

Other Dips You Might Like to Try

Guacamole

Raita

Salsa

Mango Salsa

Blue Cheese Dip

Baba Ganoush

Humous

You can try these with flatbreads or wholemeal flatbreads.

 

RECIPE: Leek and Potato Soup

leek soup

Soup is one of the easiest and cheapest soups to make and there are so many variations. One of my personal favourites is leek and potato soup. This creamy soup is ideal for any time of the year and can be used for a starter, a lunch or as a main meal when served with a generous chunk of fresh bread and butter. Here is an easy recipe for leek and potato soup that serves four to six people.

Ingredients for Leek and Potato Soup

  • 3 leeks, trimmed and sliced
  • 4 large white potatoes, peeled and diced
  • 1.2 litres/ 2 pints vegetable stock
  • 150 ml/ 5 fl. oz. double cream
  • 2 tbsp vegetable oil
  • Salt and freshly ground black pepper
  • Chopped chives for serving

How to Make Leek and Potato Soup

  1. Heat the vegetable oil in a large saucepan over a medium heat.
  2. Add the leeks and potatoes and cook for five minutes or until they are beginning to soften.
  3. Add the vegetable stock and simmer for 20 minutes.
  4. Either use a hand blender to blend the mixture to the consistency of your choice or transfer to a food processor for blending before returning to the pan. 
  5. Put the soup on a low heat, season with salt and freshly ground black pepper.
  6. Stir in most of the cream, retaining just a little for the top. 
  7. Cook for a further five minutes.
  8. Serve into soup bowls and decorate with a small swirl of cream and a sprinkle of chives. 

RECIPE: Vegetable Soup #1

soup 5

There are multiple ways of making vegetable soup using a variety of ingredients, hence the title of ‘Vegetable Soup #1’. I will no doubt, in time, list many more versions of this simple but tasty soup. You can make it using any vegetable you like and is a great way of using up any vegetables that are sat in your refrigerator. Here is just one of the ways of making a delicious vegetable soup that serves six people. 

Ingredients for Vegetable Soup

  • 4 sticks of celery
  • 3 large potatoes
  • 2 large carrots
  • 2 onions
  • 1 courgette (zucchini)
  • 1 tin of garden peas
  • 1.5 litres of vegetable stock
  • 2 oz of butter
  • 2 tbsp vegetable oil
  • Salt and black pepper

 

How to Make Vegetable Soup

  1. Dice the celery, potatoes, carrots, courgette, and onions.
  2. Heat the oil and butter in a large pan over a medium heat on the hob.
  3. Add the diced vegetables and saute in the pan for approximately ten minutes until they are beginning to soften.
  4. Add the vegetable stock and bring to the boil.
  5. Reduce the heat and simmer for 20 minutes.
  6. Add the tin of peas and season with salt and pepper.
  7. Cook for a further five minutes. 
  8. Blend the soup using either a food processor or a hand blender to the consistency of your choice. 
  9. Serve into soup bowls with warm crusty bread. 

RECIPE: Celery and Apple Soup

celery soup

The fresh flavours of this soup make it ideal for any time of the year. It is one of the easiest soups to make, it is budget-friendly, and it is a delicious meal for vegetarians. Furthermore, it is a great way of using up celery from the refrigerator and apples from the fruit bowl. Here is how to make celery and apple soup.

Ingredients for Celery and Apple Soup

  • 1 head of celery
  • 1 large cooking apple
  • I medium sized potato cut into chunks
  • 1 onion
  • 25g butter
  • 1-litre vegetable stock
  • 1 cup of milk
  • 2 tbsp freshly chopped chives.
  • Salt and black pepper

How to Make Celery and Apple Soup

  1. Chop the potato, apple, celery and onion.
  2. Heat the butter in a large saucepan over a medium heat.
  3. Add the onion, potato and celery to the pan and fry for approximately five minutes until onion is softened.
  4. Add the apple and stock.
  5. Turn up the heat and bring to the boil.
  6. Once boiling, turn down the heat and leave to simmer for approximately 15 minutes.
  7. Blitz the mixture in a blender and return to the pan.
  8. Season with salt and black pepper and add the milk and half the chives.
  9. Bring back to the boil for five minutes.
  10. Serve into soup bowls and sprinkle with the remaining chives.

RECIPE: Spinach and Potato Soup

Green_garlic_and_spinach_soup

Spinach and potato soup is easy to make, budget-friendly and a great vegetarian option. It is also packed with nutrients for maintaining good health. Here is how to make a quick and easy spinach and potato soup for four people.

Ingredients for Spinach and Potato Soup

  • 1 lb potatoes, diced
  • 12 oz spinach
  • 1 onion, finely chopped
  • 3 cloves of garlic
  • 1 litre vegetable stock
  • 4 tbsp double cream
  • 2 tbsp olive oil
  • 4 tbsp chopped chives
  • Salt and black pepper

Read measurement conversions here.

How to Make Spinach and Potato Soup

  1. Peel and dice the potatoes and chop the onions.
  2. Heat the olive oil in a pan over a medium heat. 
  3. Add the garlic and onion to the pan and fry for two minutes.
  4. Add the potatoes and cook for another two minutes.
  5. Pour over the stock and simmer for approximately eight minutes.
  6. Add the spinach to the pan and stir in. Cook for two more minutes.
  7. Season with salt and black pepper and add the chives. 
  8. Blend the mixture in a food processor or with a hand blender to your preferred consistency.
  9. Serve into soup bowls and add a swirl of cream to each.

TIPS

Serving- This is fantastic with croutons and warm crusty rolls.

Herbs- If you are not a fan of chives, try chervil instead.

Stock- If you are not a vegetarian, you can use chicken stock as an alternative to vegetable stock if you prefer. 

RECIPE: Easy Tomato, Courgette, and Bell Pepper Soup

tomato soup

Even a culinary novice can whip together a soup as they are one of the easiest dishes to make. This tomato, courgette, and bell pepper soup is quick and simple to make and is perfect as either a starter or a family meal served with bread or croutons. It is also equally as suitable as a warming dish in the winter months or as a refreshing dish during summer. This soup is also cheap to make, packed full of nutrients, and a great vegetarian option. Here is how to make tomato, courgette, and bell pepper soup. 

Ingredients for Tomato, Courgette and Bell Pepper Soup

  • 3 medium courgettes (zucchini)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 tins chopped tomatoes
  • 1 onion, chopped
  • Handful fresh basil
  • 2 cloves of crushed garlic
  • 2 vegetable stock cubes
  • Salt and black pepper
  • Sour cream or creme fraiche for serving
  • Olive oil for cooking

How to Make Tomato, Courgette and Bell Pepper Soup

  1. Chop the onions, peppers, and courgettes then crush the garlic.
  2. Heat some olive oil over a medium heat in a large pan.
  3. Add the chopped onions and peppers and cook until softened.
  4. Add the crushed garlic and chopped courgettes.
  5. Sprinkle over the vegetable stock cubes and add enough boiled water over the vegetables to cover. 
  6. Bring to a simmer and then add the tinned tomatoes.
  7. Season the soup with salt and black pepper to taste.
  8. Take most of the fresh basil and roughly tear before adding to the pan. Save some basil as a garnish for the top of the soup.
  9. Cook the soup for 20 minutes then remove from heat and leave to cool for a while.
  10. Blend the soup, with either a blender or a hand blender, to your preferred consistency. 
  11. Serve into soup bowls and add a swirl of either soured cream of creme fraiche and a sprig of basil.
  12. Serve the soup alone or with croutons or warm crusty bread. 

Tips

Tomatoes- Use fresh tomatoes if you prefer.

Garlic– the garlic is optional and just adds an extra level of flavour. If you are not a fan of garlic, leave this ingredient out. 

Spice it up- If you are a fan of spice, it is simple to add some spiciness to this dish. Either add a chopped chilli or some paprika to the dish; both work well.

Peppers- You can add any colour you like. I only use one red and one yellow for the colour.