Turnip Greens Soup

It’s obvious that none of us want to see food go to waste, so with a little creativity – like this recipe demonstrates – you’ll be able to reduce food waste, and save a few pennies. This recipe makes use of the turnip greens which are usually thrown away. The result is a delicious soup and a great feeling of knowing the ‘unwanted’ is now wanted!

Time Preparing: 5 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– Turnip Greens from 1 Bunch
– 1 Large Potato
– 1 Parsnips
– 2tbsp Tomato Puree
– 1tbsp Olive Oil
– 600ml Veg Stock

Method
1. Thoroughly wash turnip greens once they’ve been cut off the bunch
2. Slice greens thinly
3. In a pan, heat oil and stir fry greens on a medium heat for 5mins
4. Meanwhile, peel the potato and parsnip and slice into small cubes
5. Add veg stock to the turnips greens pan, before adding potato, parsnip and puree
6. Cover with a lid and simmer for 25mins, before blending to desired consistency

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Honey Roasted Vegetables with Bulgar and Quinoa

Honey Roasting Vegetables is a delicious and easy was to incorporate your five-a-day into one meal. Served with Bulgar and Quinoa, this tasty recipe is a great Winter warmer!

Time Preparing: 15 mins
Time Cooking: 55 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

Method 1.

Ingredients
– 1 Courgette
– 2 Beetroots
– 3 Carrots
– 1 Sweet Potato
– 1/2 Fennel Bulb
– 1tbsp Honey
– 3tbsp Olive Oil
– Salt for Seasoning
– Rosemary

Method:
1. Start by peeling all veg, apart from the fennel and courgette
2. Remove the fennel head and wash thoroughly with the courgette
3. Cut all veg into 1 inch squares
4. Steam for 15 mins
5. In a large bowl, mix honey and olive oil before adding veg and thoroughly coating
6. Cover a large baking tray with baking parchment or foil, spread vegetables evenly and top with rosemary and salt
7. Put in a preheated oven at 180 degrees for 30 – 40 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

 

Celery and Potato Soup

Nothing hearty bowl of creamy soup when the leaves begin to drop (along with the temperature). This Celery and Potato Soup is packed with veggie goodness, and really does hit the spot!

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 3-4
Difficulty: 2/5
Season: Autumn / Winter

Ingredients
– 4 Potatoes
– 3 Celery Stalks
– 1 Large Leek
– 1 Large Onion
– 1 Garlic Clove
– 300ml Veg Stock
– 50g Butter (or vegan alternative)
– 100ml Soya Single Cream

Method
1. Begin by scrubbing potatoes and washing veg
2. Peel potatoes and chop potatoes, celery and leek into 1inch cubes. Finely chop onion and mince garlic.
3. On a medium heat, add butter, onions and leek and leave to cook for 5 minutes
4. Add the remaining ingredients (minus the cream), making sure the stock is covering all of the vegetables – you may need to add more water depending on the size of your pan
5. Cover with a lid and leave for 20 mins
6. Add your chunky soup to a blender (you may need to do this in sections) until smooth, then add the cream