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Celeriac and Spinach Soup
Heat the oil in a large saucepan.Add onion and garlic and cook for around 5 minutes or until the onion is softened but not browned.
Add the celeriac, pour in the stock mixture, bring to the boil over a high heat, then reduce the heat and cover the pan.
Cook the soup gently for 10 minutes or until the celeriac is tender.
Add the spinach to the soup and stir well. Increase the heat and bring back to the boil then remove from the heat to cool.
When slightly cooled, puree in a blender until smooth and thick.
Reheat the soup if necessary, then stir in a little nutmeg, salt and pepper to taste.
Ladle into warm bowls, swirl a spoonful of creme fraiche into each portion and garnish with fresh chives.
Serve immediately
Roast Pumpkin and Sage Soup with Toasted Pumpkin Seeds
For the soup:
Cut the pumpkin into quarters and scrape out the seeds.
Chop the pumpkin into chunks (leaving the skin on for now) then place the quartered pumpkin onto a roasting tray and drizzle with olive oil.
Roast at 180 degrees centigrade for c 30 minutes then remove from the oven and leave to cool. (Note: you can toast the seeds at the same time – see below).
Whilst the pumpkin is cooking, slice the onion and then peel and crush two cloves of garlic.
Scrape the roasted pumpkin flesh from its skin and add to a large pan, together with the stock, onion, garlic and a small handful of fresh sage leaves.
Bring the ingredients to the boil, then reduce the heat and simmer for 20-30 minutes until the pumpkin flesh is soft.
Place the contents of the pan into a blender and blend until smooth. Return the soup to a pan, season with salt and pepper to taste, and heat through. Serve and dress with a fresh sage leaf and toasted pumpkin seeds.
For the toasted seeds:Rinse the seeds and remove any remaining strands of pumpkin flesh.
Boil a small pan of water (c 2 cups of water) and add the seeds and a pinch of salt. Bring the water to the boil, then reduce the heat and simmer for 10 minutes. Remove from the heat and drain the seeds in a colander.
Tip the seeds onto a baking tray, spray with olive oil and add some rock salt. Toss them around to help coat the seeds. Bake at c 180 degrees for between 5 and 20 minutes; checking until they are brown but not burnt.
When cooked, remove from the heat and leave to cool.
The seeds can be sprinkled on the soup, or eaten as a separate snack.
Very Green Pea and Mint Soup
1. Chop the onion whilst warming the oil in a pan.
2. Gently fry the onion over a low to medium heat for c 10 minutes; stirring occasionally to prevent from burning.
3. Add the stock and bring to the boil.
4. Pour in the frozen pea and boil for 3-4 minutes until the peas are cooked (but not soggy).
5. Add in a large handful each of pea shoots and fresh mint leaves.
6. Blend until smooth.
7. Return to the heat and season with black pepper to taste.
8. Serve and garnish with fresh mint leaves.
Carrot, Coriander and Red Lentil Soup
1. Put all ingredients, except the coriander, in a pan and simmer for 45 mins
2. Add coriander and cook for a couple of minutes
3. Blend until smooth and serve.
Mango Madness Salad
The best way to keep a salad interesting is to experiment by adding different fruits, nuts and cheeses. One of my favourites this summer combines mixing a variety of salad leaves with grilled (or BBQ’d) chicken, sliced avocado, mango chunks, cherry tomatoes, crumbled feta cheese and walnuts. Add basil or mint leaves for added flavours and dress with lime juice or a chilli garlic dressing,Spiced Apple Crisps
- Heat the oven to 160C/ 140C fan/ gas mark 3. Core the apple and slice through the equator into very thin slices 1 – 2mm thick. Dust with cinnamon and lay flat on a baking sheet lined with parchment paper.
- Cook for 45 minutes – 1 hour, turning halfway through and removing any crisps that have turned brown. Continue cooking until the apples have dried out and are light golden. Cool, store in an airtight container and enjoy as a snack.
Recipe courtesy of www.bbcgoodfood.com
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