Categories
Recipes

Soups

Carrot soup

Soups

Quick step-by-step instructions for making soup.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Servings 4 servings

Equipment

  • saucepan
  • handblender

Instructions
 

  • Chop your vegetables and place in a saucepan with a knob of butter (or oil) and cook with a lid on very gently for about 5 minutes or so until they are soft but not browned.
  • Add boiling water to cover the vegetables, toss in some herbs, salt and pepper, maybe a stock cube or some spices, then simmer for about 30 minutes.
  • Remove from the heat and allow to cool for a bit then blend it (you don’t want hot liquid splashing out of the pan while you whizz it smooth!) 

Notes

Easy recipes are carrot soup, leek and potato soup, mixed vegetable soup – it’s a great way to get plenty of vegetables into your diet even for kids who won’t eat them, especially when served with crusty bread or a slice of toast.
If you’re feeling adventurous, try a garlic bean soup, absolutely delicious especially with beans from the garden! Beans are really good for you too, they are low GI and will keep you feeling nice and full for longer.
Categories
Recipes

Incredible Pumpkin Curry

Incredible Pumpkin Curry

Phil Barrett, Edible Garforth Volunteer
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 1 White Onion  chopped
  • 600 g Pumpkin  cubed / chunked
  • 400 ml Vegetable Stock
  • 4 Garlic Cloves  crushed
  • 5 cm  Fresh Ginger  grated
  • 1 tbsp  Garam Masala
  • 4 tsp Medium curry powder
  • 1/2 tsp Turmeric
  • 1 tsp  Cayenne Pepper  or Substitute For Fresh Chillies to Personal Taste
  • 2 cans Chickpeas  drained and rinsed
  • 200 ml Coconut Milk
  • 1 handful Coriander  roughly chopped

Instructions
 

  • Add the onion, cubed pumpkin and some of the stock to a large saucepan.
  • Cover and Cook on a med/low heat for 10mins until the onion is soft.
  • Turn up the heat to medium/high and add the garlic, ginger and spices to the pan, cooking off for a minute or so, stirring frequently.
  • Add chickpeas, coconut milk, the remaining vegetable stock, pumpkin puree and tomato puree and stir well. 
  • Reduce heat and simmer for 15mins, or until the chunks of pumpkin are soft and the sauce is thickened nicely.
  • Season to taste and add your chopped coriander

Notes

This recipe would also work great with lentils if you preferred. Likewise, if you have some veggies that need eating, chuck some in.
Categories
Recipes

Wild Garlic Pesto

Wild Garlic Pesto

Ingredients
  

  • 100 g wild garlic leaves
  • 50 g parmesan cheese or nutritional yeast for a vegan and veggie-friendly version
  • 50 g toasted pine nuts
  • 1-2 tbsp olive oil
  • lemon juice
  • salt and pepper

Instructions
 

  • Wash wild garlic leaves thoroughly.
  • Place the leaves, parmesan, olive oil and pine nuts into a food processor and blitz. You could do this with a pestle and mortar if you want to be more traditional.
  • Add more oil if you want to have a thinner pesto.
  • Add salt, pepper and lemon juice to taste.
Categories
Recipes

Yummy Pumpkin Gnocchi

Yummy Pumpkin Gnocchi

Phil Barrett, Edible Garforth Volunteer
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Servings 4

Ingredients
  

  • 400 g Leftover Pumpkin
  • 120 g Ricotta drained
  • 50 g Parmesan  finely grated, plus extra to serve
  • 1 Egg  lightly beaten
  • 200 g Plain Flour  plus extra to dust
  • 60 g Salted Butter
  • 1 tsp Oil
  • 20 sage leaves  The Doctor's patch has some purple sage you can use!
Categories
Recipes

Creamy Pumpkin Soup

Creamy Pumpkin Soup

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion  coarsely chopped
  • 2 cloves garlic  grated
  • 1.5 kg pumpkin  peeled and chopped
  • 1 tbsp fresh ginger  grated
  • 1 tsp cinnamon
  • 2 tsp mixed spice
  • 1/2 tsp salt
  • 750 ml boiled water  (or omit salt and put in a vegetable stock cube here)
  • 400 ml coconut milk (1 tin)

Instructions
 

  • Heat the oil in a large saucepan over medium-high heart before adding the onion and garlic.
  • Cook until the onion becomes transparent.
  • Add the ginger, spices and salt and add the pumpkin.
  • Toss the pumpkin in the oil and cook for 5 minutes.
  • Add the water (or stock) and coconut milk and bring to a boil before reducing the heat to lower.Cook for 20 minutes or until the pumpkin is tender.
  • Remove from heat and allow to cool slightly.
  • Blend soup until smooth. Serve with a touch of cracked black pepper.