Warming Winter Vegetable Soup

This warming, winter, vegan soup is packed full of seasonal vegetables and cold-busting ingredients! It's a lovely acid-green colour and tastes great with fresh, crusty bread.

Serves 4

• 1 large red onion, peeled and chopped
• 1-2 large cloves of garlic, roughly chopped
• ½ small butternut squash, peeled, seeded and chopped 
• 1 medium parsnip, peeled and chopped
• 3 medium carrots, peeled and chopped
• half a head of broccoli (inc. stalks) chopped
• ½ chilli, de-seeded and sliced
• 1 tsp fresh/frozen ginger
• ¼ tsp turmeric
• ¼ tsp of garam masala 
• 1 tbsp chopped coriander leaves
• 1 litre vegetable stock

Prepare the vegetables and cut into large chunks.
Sweat the onion and garlic in 1 tbsp olive oil for 3-5 minutes.
Add the spices and cook for a further minute.
Add all of the remaining vegetables.
Cover with the stock and bring to a simmer.
Simmer with the lid on for 20-30 minutes, until the vegetables are soft.
Add the coriander leaves and blend to desired consistency.

Garnish with a little extra coriander to serve.

Suitable for freezing.

I'm entering this recipe to this month's Credit Crunch Munch , hosted by Fab Food 4 All and Fuss Free Flavours.



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Packed Lunch Pizzas

So, it's back to school tomorrow, and as Miss K isn't too fond of sandwiches any more, I've made a batch of mini pizzas for her packed lunches.

I've recently been converted to baking with fresh yeast as it makes a softer bread, which stays fresh for longer; I buy my fresh yeast, from Ocado and then freeze it (you might be able to buy it from your local bakery or supermarket), but you can easily substitute it for dried.

Makes 8 small pizzas (each pizza serves two young children or one teen/adult)

• 1 cup cold water
• 2 cups strong white bread flour
• 1 cup strong wholemeal bread flour
• 12.5g fresh yeast or ½ sachet dried yeast
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp sugar

Toppings

• tomato puree
• dried herbs/oregano
• grated mozzarella
• olives
• finely chopped/sliced vegetables

Put all of the dry ingredients in a bowl (or bread maker) add the wet ingredients

Mix well until you have a smooth dough (on dough setting in bread maker).

Add a little more flour if the dough is too sticky.

Cover the bowl and allow to rise in a warm place for 30-60 minutes (or allow dough cycle to run).

Preheat oven to 220C/200C/Gas 7/425F

Divide dough into 8 pieces. Flatten into 7" circles, spaced well apart on greased baking sheets. Spread with tomato puree and sprinkle with dried herbs. Add cheese and toppings and bake for 8-10 minutes.

Place onto a wire rack to cool.

When cool, pack into a freezer bag and freeze until needed.

Simply remove one or more pizzas as required, defrost for 15 minutes at room temperature, slice and pack in your lunchbox.

Vegan option: Swap the mozzarella for your preferred dairy-free, melting cheese.

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Winter Slaw Salad with Apple, Celery & Cucumber

As, I joined in with Veganuary the past couple of years, but then reverted back to being vegetarian pretty soon afterwards, I thought I'd try something a little different this year. Instead of cutting out eggs and dairy, I thought I'd try reducing them instead (alongside meat substitutes), whilst trying to eat more raw/whole foods, fresh fruit & vegetables and pulses...

This seasonal salad is a great way to get an extra one or two portions of fruit and veg in, if served alongside a carb-based main meal.

• 1 firm eating apple, cored and sliced
• ½ cucumber, de-seeded and sliced
• 2 sticks of celery or ½ bulb fennel sliced
• 25g/1oz chopped walnuts
• 1 tbsp mayonnaise or vegan mayo (or vinaigrette made with 1 dsp olive oil mixed with 1 dsp white wine vinegar)
• A little fresh, chopped dill or parsley

Prepare the apple and place in acidified water (a bowl of water with 1 tsp lemon juice), whilst you prepare the other ingredients.

Drain the apple and blot dry with kitchen town.

Place all of the ingredients into a bowl and stir in the mayo or dressing.

Refrigerate until needed

.I'm entering this recipe to this month's No Croutons Required Challenge, co-hosted by Jacqui at Tinned Tomatoes and Lisa at Lisa's Kitchen. 

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