Leek, Potato and Sweet Potato Soup

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This is the same recipe as my Leek and Potato Soup I just replaced some of the potatoes with sweet potatoes. The sweet potatoes add a nice sweetness.

I served the soup in my giant Friends mug, a perfect soup mug! 🙂

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Red Cabbage and Apple

I will be making this again this year for Christmas dinner. Always tastes so good!

bia katie

This would be nice as part of Christmas dinner 🙂

wp-1513262909210..jpgIngredients

1 tablespoon olive oil

1 onion chopped

about 500g red cabbage roughly shredded (I used my hands to shred it)

2 apples peeled and chopped

3 tablespoons balsamic vinegar

2 tablespoons brown sugar

1 handful dried cranberries and cashew nuts (optional)

wp-1513262913574..jpg Step 1: Heat olive oil in a saucepan and cook onion for 2-3 minutes. 

wp-1513262917634..jpg Step 2: Add in red cabbage, apple, balsamic vinegar and brown sugar. Stir well. Cover and cook on a low heat for 25-30 minutes, stirring occasionally. Add in dried cranberries and cashew nuts if using. 

wp-1513262941060..jpg Step 3: Enjoy as part of your lunch or dinner. If you make too much don’t worry- you can reheat it the next day. 

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Quinoa and Lentil Stew

A tasty, high protein stew. Perfect for winter!

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Ingredients

1 tablespoon olive oil (or alternative cooking oil)

1 onion chopped

3-4 cloves garlic chopped

2 teaspoons garam masala

half a teaspoon ground turmeric

2 carrots peeled and chopped

2 parsnips peeled and chopped

2 sticks celery peeled and chopped

1 tin chopped tomatoes

1 cup lentils (I used a mixture of red and green lentils. Use whatever you have available)

half a cup quinoa

3 cups water

2-3 handfuls spinach

Notes

  • This recipe makes about 4 servings
  • You could also use other vegetables such as peppers, sweet potato, etc.
  • You could also use other spices such as cumin, coriander, chili, etc. 
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Step 1: Heat olive oil in a big pot and cook onion and garlic for 2-3 minutes. 

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

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Step 3: Add in carrots, parsnips, celery, chopped tomatoes, lentils, quinoa and water. Bring to boil, then simmer for about 20 minutes. 

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Step 4: Stir in spinach. 

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Step 5: Enjoy for lunch or dinner. If you have some leftover you can put it in the fridge and reheat it the next day.

Apple Crumble

A healthy and tasty apple crumble recipe

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Ingredients

3 cooking apples

juice of 1 small lemon

10 tablespoons porridge oats

4-5 tablespoons mixed nuts

2 tablespoons brown sugar

1 teaspoon ground cinnamon

a drop of vanilla essence

3 tablespoons olive oil

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Step 1: Peel, core and chop apples. Put in baking dish along with lemon juice. Mix well. 

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Step 2: Put oats and nuts in nutri bullet (or alternative blender). Grind for a few seconds so oats and nuts are roughly chopped (do not grind to a fine powder).

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Step 3: Put oat and nut mixture into mixing bowl along with sugar, cinnamon, vanilla essence and olive oil. Mix everything together well. 

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Step 4: Spread mixture on top of apples. Bake in oven preheated to 180 c for about 30 minutes. 

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Step 5: It should look like this when it’s done. 

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Step 6: This crumble is nice served hot with yogurt or ice cream. 

Carrot, Parsnip and Butter Bean Soup

Another tasty soup recipe. I love soups!

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Ingredients

1 tablespoon olive oil (or alternative cooking oil)

1 onion chopped

2-3 gloves garlic chopped

some fresh ginger chopped

1 teaspoon garam masala

half a teaspoon turmeric

5-6 carrots peeled and chopped

3-4 parsnips peeled and chopped

1 tin butter beans rinsed and drained

about 1 litre water

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

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Step 2: Add in garim masala and turmeric and cook for another 1-2 minutes. 

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Step 3: Add in carrots, parsnips and butter beans. Stir well. 

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Step 4: Add in water. Bring to the boil, then simmer for 20-25 minutes. 

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Step 5: Blend until smooth

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Step 6: Enjoy hot as part of your lunch or dinner. This soup should be OK in the fridge for a few days. Take it out and reheat it whenever you want.