(LITTLEOVER NEWS JAN 2021) Ingredients Butternut squash, peeled and cut into chunks2 red onions – peeled and quartered5 carrots- chopped in chunks5 cloves garlic – peeled but left whole3 red chillis – deseeded2 red peppers – deseeded1 L stock1 can coconut milk2 Tbsp Thai spice* Method 1. Put all the veg in a roasting tray […]
Ingredients 4 large carrots, peeled and sliced 1 large onion, peeled and sliced 1 tbsp oil 1/2 tsp coriander 1/2 tsp cumin 1/2 tsp ginger 1 pint stock Salt & pepper lemon juice 1 Tbsp snipped chives Method 1. Fry veg 10 min until onion is soft 2. Add spices & cook, stirring 1 minute […]
from the Soup Bible This is simple to prepare yet full of flavour. It is sometimes made with soured cream and cream cheese. Serves 4 INGREDIENTS 30 ml/2 tbsp oil 1 onion, finely chopped 1 red pepper, seeded and chopped 450 g/1 lb/2 cups sweetcorn kernels, thawed if frozen 750 ml/1 pints/3 cups chicken stock […]
Serves 2 generously Ingredients 1 onion 1 fat clove of garlic or 2 smaller ones 1 tablespoon oil, 100g dried lentils or 200g tinned ones, any colour 1 litre stock, zest and juice of 2 lemons or 2 tablespoons bottled lemon juice, a mugful of fresh or half a mug (80g-ish) of frozen spinach, a […]
Ingredients 1 Tbsp olive oil, plus more for drizzling 3 large garlic cloves, minced or pressed 1 tsp paprika 1 tsp dried rosemary ½ tsp dried thyme ¼ tsp chili flakes 2 cans (15 oz each) of chickpeas 1 (6oz-180 grams) large potato, diced 2 cups (480 ml) low-sodium vegetable broth salt & black pepper, to taste Instructions Firstly, pour one of the cans of chickpeas […]
Ready in 1 hour Serves: 4 Prep: 20 mins Cook: 40 minsIngredients1 tbsp olive oil1 onion, roughly chopped2 celery sticks, roughly chopped1 carrot, peeled and roughly chopped1 garlic clove, crushed1 tsp ground cumin½ tsp ground coriander175g split red lentils1.2 litres vegetable stock400g can plum tomatoes2 tsp tomato purée1 bay leafFor garnishing:4 tbsp Greek yoghurt2 tbsp chopped […]
St Seraphim Soup From Soups from a Monastery Kitchen, Brother Victoire-Antoine, Arcadia Publishing 1996) 4 servings Ingredients 4 tablespoons butter or oil 8 oz, (225g) rice 3 pts, (1.71) boiling water 1 large carrot, grated 1 onion, sliced I green pepper, cut into small pieces 2 tablespoons chopped parsley salt and pepper to taste sprinkle […]
4-6 servings from Soups from a Monastery Kitchen by Brother Victor-Antoine, Arcadia Publishing 1996 Ingredients 1 pt 14 fl oz, (960ml) beef broth 1 large onion, sliced 3 pts 8 fl oz, (21) water 1 garlic clove, minced 2 lemons 2 leeks, sliced julienne style 2 carrots, sliced julienne style I celery stalk, thinly sliced […]
6-8 servings Soups from a monastery kitchen, Brother Victoire-Antoine, Arcadia publishing 1996 Ingredients Method 1. Wash and peel the vegetables and cut them into small pieces (except the dry beans). Pour the water into a large soup pot and add all the vegetables (including beans) except the onions. Cook slowly over medium heat for 1 […]
6-8 servings from Soups from a Monastery Kitchen by Brother Victoire-Antoine. Arcadia pub 1996 Ingredients: 300g chickpeas 2.4l water 300g tinned tomatoes 1 large onion, chopped 1 stalk celery, minced 2 carrots, sliced 4 cloves of garlic, minced 1 red pepper, diced 4 tablespoons olive oil salt and pepper to taste Method: 1. Soak chickpeas […]
