Recipes

Gorgeous Green Leek & Pea Soup
Print Recipe
A colourful, warming soup for winter
Servings Prep Time
6 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 15 minutes
Cook Time
20 minutes
Gorgeous Green Leek & Pea Soup
Print Recipe
A colourful, warming soup for winter
Servings Prep Time
6 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 15 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Prepare the leeks and peel the garlic cloves
  2. Heat the olive oil in large saucepan over a medium heat
  3. Add the leeks and crushed garlic and cook for five minutes or until the leeks have softened
  4. Add the stock and bring to the boil, then reduce to a simmer for 15 minutes
  5. Weigh the peas and add to the pan for the last 5 minutes
  6. Season with salt and pepper
  7. Blend thoroughly (if not blended enough the peas will sink to the bottom causing the soup to separate)
Recipe Notes

This soup freezes well making it a great one for batch cooking.

Add a few toasted almonds, a spoonful of cashew cream, or a dollop of pumpkin seed butter for additional protein.

This contains at least two portions of vegetables per serving.

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Recipes

Radish, Avocado, Quinoa and Broad Bean Salad

Print Recipe

A fresh and tasty, naturally gluten free salad
Servings Prep Time
4 30

Servings Prep Time
4 30

Radish, Avocado, Quinoa and Broad Bean Salad

Print Recipe

A fresh and tasty, naturally gluten free salad
Servings Prep Time
4 30

Servings Prep Time
4 30

Ingredients


Servings:

Instructions
  1. Put the quinoa in a saucepan with plenty of water. Bring to the boil and simmer for 9 minutes. Drain in a fine sieve and leave to dry.

  2. Meanwhile, put the broad beans in a pan of boiling water. bring back to the boil and then immediately drain in a colander. Refresh with cold water and leave to dry. if you are using ordinary, rather than baby, broad beans, you will need to remove the outer skin from each bean when cooled as they can be tough.

  3. Remove all of the rind from the lemon with a sharp knife. Over a large bowl, slice between each membrane to remove each individual segment. Squeeze all of the juice into the bowl with the segments.

  4. Peel the avocado and cut into chunks. Place in the bowl with the lemon segments and juice, ensuring each piece of avocado is coated in lemon juice.

  5. Quarter the radishes

  6. Crush the garlic. Add the garlic and cumin (if using) to the olive oil. Now stir the olive oil mixture into the quinoa.

  7. Add the broad beans and radishes to the quinoa and mix in well.

  8. Now add the avocado and lemon to the quinoa and mix in gently so as not to bruise the avocado.

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