Category Archives: Recipes

Spicy squash and lentil soup

This has to be my favourite yet. It’s packed full of flavour and is great all round on nutritional value!

  • 750g butternut squash, diced
  • 750g pumpkin, diced
  • 500g plum tomatoes, quartered
  • 1 carrot, cut into large chunks
  • 6 garlic cloves, peeled (leave whole)
  • 2 tsps smoked paprika
  • 3 tbsps olive oil
  • 1.5 litres stock
  • 200g lentils
  • 200g Greek yoghurt
  1. Pre-heat oven to 180°C
  2. Place butternut squash, pumpkin, tomatoes, carrot and garlic on large baking sheets. Mix with olive oil and paprika.
  3. Roast vegetables for 1.5 hours, mixing half way through, until veg is soft and slightly caramelised.
  4. Using a hand blender, whizz roasted veg with as much stock as needed to bring to a smooth consistency.
  5. Place blended vegetables with the remaining stock and lentils in a large saucepan and bring to the boil, reduce heat and simmer for 20 minutes.
  6. Blend again, adding more stock/water, if totally smooth soup is required.
  7. Add yoghurt and stir.

Makes 2 litres (serves 5-6)

Plenty of pumpkins around in the autumn but try making this soup with any combination of squash (e.g. ambercup or acorn) and let me know how you get on!

Roasted root vegetable soup

Roasting vegetables really brings out their depth of flavour. This is a lovely earthy soup full of nutritious autumn root vegetables.

Ingredients
  • 2 large carrots, diced
  • 250g swede, diced
  • 250g sweet potato, diced
  • 1 large turnip, diced
  • 1 parsnip, diced
  • 1 large (red) onion, diced
  • 4 tbsps sunflower oil
  • 1 litre stock
  • 1 tbsp dried rosemary or 1.5 tbsps fresh rosemary, chopped
  • 1 tbsp dried thyme or 1.5 tbsps fresh thyme, chopped
  • 4 tbsps single cream (optional)
Method
  1. Pre-heat the oven to 220°C.
  2. Put carrots, swede, sweet potato, turnip and parsnip on a baking tray and toss with 3 tbsps of oil and put in the oven for 30 minutes, flip half way through to ensure even roasting.
  3. Heat remaining 1 tbsp oil in a large saucepan and fry onion for 4-5 minutes until soft.
  4. Add roasted veg to the onion. Stir in stock, rosemary and thyme and bring to the boil. Reduce heat and simmer for 10 minutes.
  5. Whizz soup with a hand blender until smooth. Add more water/stock to procure the desired consistency.
  6. Add single cream as desired.

If on a puréed diet, adding cream not only makes the soup more creamy(!) but adds some vital calories! Any combination of root veg would work, above is just what I used and it tasted fantastic!

Makes 1.2 litres (serves 3-4)

Spinach, pea and mint soup

When on a puréed diet, it’s harder to get protein in, but this soup may be the answer. Peas are not just 1 of your 5-a-day, they’re a good source of protein too!

Ingredients
  • 20g butter (or 1 tbsp oil if making vegan)
  • 1 (red) onion, diced
  • 1 large (250g) sweet potato, diced
  • 600mls stock
  • 200g frozen peas
  • 200g spinach
  • 3 tbsps chopped mint
  • 0.25-0.5 tsps nutmeg
  • 4 tbsps single cream (optional)
Method
  1. Melt butter in a large saucepan and fry onion until it’s soft.
  2. Add sweet potato to the pan with the stock, stir, bring to the boil. Reduce heat, cover, simmer until potato is soft (about 8-12 minutes depending on the size of pieces).
  3. Add peas, simmer for a further 2 minutes.
  4. Add spinach and mint, stir in as it wilts.
  5. Add nutmeg to taste.
  6. Take off the heat and whizz until smooth (add water if it’s too thick).
  7. Stir in cream if desired.

Makes 1 litre (serves 2-3)