Leek and Potato Soup

Another tasty soup recipe

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Ingredients

1 tablespoon olive oil

2 leeks chopped

3-4 cloves garlic chopped

some ginger chopped

2-3 teaspoons spices of your choice (I used cumin, coriander and turmeric. You could also use garim masala, chili, etc.)

6-8 small to medium potatoes peeled and chopped

about 1 litre of water

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Step 1: Heat olive oil in a big pot. Add leek, garlic and ginger and cook for 2-3 minutes. 

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Step 2: Add spices and cook for another 1-2 minutes. 

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Step 3: Add potatoes and stir well. 

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Step 4: Add water and bring to boil, then simmer for 20 minutes. 

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Step 5: Blend until smooth. 

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Step 6: Enjoy hot! This soup should be OK in the fridge for up to 3 days. Take it out and reheat it whenever you want. 

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Roasted Vegetables and Tofu

An easy, healthy dinner using whatever vegetables you have in the fridge

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Ingredients

Selection of chopped vegetables (I used sweet potato, parsnip, pepper and asparagus. You could also use carrot, potato, cauliflower, broccoli, etc. )

Some chopped tofu (I used tomato flavoured tofu. Plain tofu is very bland so I prefer to use flavoured tofu)

1 tablespoon olive oil (or alternative oil)

Seasoning of your choice (I used dried mixed herbs)

 

I made enough for 1 person. If you are cooking for more people use more vegetables and tofu. 

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Step 1: Put vegetables, tofu, olive oil and seasoning in a baking dish. Mix everything together well. Roast in oven preheated to 200 c for 20-30 minutes. 

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Step 2: Enjoy for lunch or dinner! 

Roasted Carrot, Parsnip and Sweet Potato Soup

Another tasty soup recipe

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Ingredients

1 onion chopped

3-4 cloves garlic chopped

1-2 parsnips peeled and chopped

3-4 carrots peeled and chopped

2-3 sweet potatoes peeled and chopped

2 tablespoons olive oil (or alternative oil)

1 teaspoon dried mixed herbs (basil, oregano, etc.)

1 litre water

 

This recipe makes 5-6 servings

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Step 1: Put onion, garlic, carrot, parsnip, sweet potato, olive oil and dried mixed herbs in a baking dish. Mix everything together well. Roast in oven preheated to 200 c for 25-30 minutes. Turn vegetables halfway through to ensure they are cooked evenly. 

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Step 2: Transfer roasted vegetables to a big pot. Add 1 litre of water. Bring to boil, then simmer for 5 minutes. 

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Step 3: Blend until smooth. 

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Step 4: Enjoy some soup as part of your lunch or dinner. This soup should be OK in the fridge for up to 3 days. Take it out and reheat it whenever you want. 

Vegetable Noodle Stir-Fry

An easy, healthy dinner

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Ingredients

1 tablespoon olive oil (or alternative oil)

2-3 spring onions chopped

2-3 cloves garlic chopped

some fresh ginger chopped

selection of vegetables chopped  (I used red pepper, fine beans, asparagus and baby corn. You could also use broccoli, cauliflower, carrot, mangetout, etc.)

Optional: some tofu chopped (I used Taifin tomato flavoured tofu. Plain tofu is very bland so I prefer to use flavoured tofu)

some fresh noodles (I bought these in the vegetable section in Aldi)

a few drops of soy sauce

 

I made enough for 1 person. If you are cooking for more people use more vegetables and noodles.

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Step 1: Heat olive oil in a wok. Stir-fry spring onion, garlic and ginger for 1-2 minutes. 

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Step 2: Add vegetables and stir-fry for another 4-5 minutes. 

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Step 3: Add tofu (if using) and stir-fry for another minute. 

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Step 4: Add noodles and stir-fry for a further 3-4 minutes. Season with soy sauce. 

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Step 5: Enjoy this stir-fry for lunch or dinner. 

 

Roasted Carrot and Cauliflower Soup

Roasting the vegetables brings out the flavour

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Ingredients

1 onion chopped

3-4 cloves garlic chopped

5-6 carrots peeled and chopped

1 head cauliflower chopped

2 tablespoons olive oil (or alternative oil)

1 teaspoon cumin

half a teaspoon turmeric

(You could also use alternative spices)

1 litre of water

 

This recipe makes 5-6 servings

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Step 1: Put onion, garlic, carrots, cauliflower, olive oil, cumin and turmeric in a baking tray. Mix everything together well. Roast in oven preheated to 200 c for 25-30 minutes, turning halfway through. 

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Step 2: Transfer roasted vegetables to a big pot. Add 1 litre of water. Bring to the boil, then simmer for 5 minutes. 

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Step 3: Blend until smooth. 

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Step 4: Enjoy this soup hot as part of your lunch or dinner. This soup should be OK in the fridge for up to 3 days. Take it out and reheat it whenever you want. 

Carrot, Lentil and Coconut Soup

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Ingredients

1 tablespoon olive oil (or alternative oil)

1 onion chopped

3-4 cloves garlic chopped

some chopped ginger

2-3 teaspoons spices of your choice (such as cumin, coriander, turmeric, garim masala, chili, etc)

6-8 carrots peeled and chopped

about 200g red lentils

1 tin coconut milk

about 1 litre water

 

This recipe makes 5-6 servings

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Step 1: Heat oil in saucepan and fry onion, garlic and ginger for 3-4 minutes.

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Step 2: Add spices and cook for another 2-3 minutes.

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Step 3: Add in carrots, lentils, coconut milk and water. Stir well. Bring to the boil, then simmer for 25-30 minutes.

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Step 4: Blend until smooth.

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Step 5: Enjoy this soup hot as part of your lunch or dinner. This soup should be OK kept in the fridge for up to 3 days. Take it out and reheat it whenever you want.

 

Cauliflower and Kale Soup

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Ingredients

1 tablespoon olive oil (or alternative cooking oil)

1 onion chopped

3-4 cloves garlic chopped

some chopped ginger

1-2 teaspoons spices of your choice (I used garam masala and turmeric. You could also use cumin, coriander, chili, etc)

1 head cauliflower chopped

about 100g kale (stalks removed)

about 1 litre of water

Note: This soup is quite thin and watery. If you would like a thicker soup you could add 1-2 potatoes, peeled and chopped, along with the cauliflower and kale

This recipes makes 4-6 servings

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Step 1: Heat olive oil in a saucepan and fry onion, garlic and ginger for 3-4 minutes. 

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Step 2: Add in spices. Cook for another 2-3 minutes. 

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Step 3: Add in cauliflower, kale and water. Bring to boil, then simmer for 20 minutes. 

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Step 4: Blend until smooth. 

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Step 5: Enjoy hot as part of your lunch or dinner. Since this is a light, watery soup you could also put it in a mug and drink it like a beverage. This soup should be OK kept in the fridge for up to 3 days. Take it out and reheat it whenever you want. 

If you like this soup you might also like my other soup recipes:

Green Soup

Vegetable Soup