Vegetable Soup with Tomato, Parsnip, Turnip and Celery

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 2/5
Season: Spring

Ingredients:
– 400ml Tomato Passata
– 1 Parsnip
– 150g Turnip
– 1 Medium Potato
– 1 Onion
– 1 Celery Stick
– Seasoning

Method:
1. Peel all vegetables (minus the celery), then cut into square pieces
2. Add 400ml boiling water, vegetables and passata to a large pan
3. Leave to simmer on a medium heat for 20 mins
4. Blend to desired consistency

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Carrot Soup with Miso Paste

Time Preparing: 5 mins
Time Cooking: 30 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients:
– 3 Large Carrots
– 2 Medium Potatoes
– 2 tbsp Miso Paste

Method:
1. Peel carrots and Potatoes, then cut into small squares
2. Fill a large pan with 750ml of boiling water, then add the carrots and potatoes
3. Add the miso paste, then simmer for 30 mins
4. Blend to achieve desired consistency
5. Serve immediately with a dash of soya or sour cream

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Broccoli and Celeriac soup

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

Ingredients
– 100g Broccoli
– 90g Celeriac
– 50g Potato
– 500ml Vegetable Stock

Method
1. Peel celeriac and potatoes, then cut into small chunks
2. Rougly chop broccoli
3. Put all the vegetables in a pan on a low-medium heat before adding veg stock
4. Simmer for 20 mins then blend until smooth

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Carrot, Leek and Celeriac Soup

Time Preparing: 5 mins
Time Cooking: 25 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 2 Carrots
– 1 Leek
– 50g Celeriac
– 500ml Vegetable Stock
– Soya Cream

Method
1. Wash and peel the carrots and celeriac, then cut into small chunks
2. Slice the leek, discarding the head
3. Add the veg to a pan, with veg stock, cover then allow to simmer on a medium-low heat for 25mins
4. Check that the vegetables are soft, then blend until reaching a smooth consistency
Add a dash of soya cream for a creamier consistency if desired

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Jerusalem Artichoke and Celeriac Soup

This creamy soup, has all the nutty flavours from the Jerusalem Artichoke’s, with a tangy kick from the celeriac.

Time Preparing: 25 mins
Time Cooking:  35 mins
Serves: 2-3
Difficulty: 2/5
Season: Winter

Ingredients:
– 400g Jerusalem Artichokes
– 300g Celeriac
– 25g Butter
– 1 Onion, chopped
– 1l Vegetable Stock
– 50ml Cream
– Salt and Pepper, for seasoning

Method:
1. Begin by peeling the artichokes and celeriac, then cutting into small chunks, before placing immediately into cold, salted water
2. In a large pan, heat the butter on a medium heat then add the onions, reducing the heat. Cook for around 8 minutes, stirring regularly
3. Drain the artichokes and celeriac and add to the onion pan, stirring for a further 5 mins
4. Add the vegetable stock, bring to the boil then cover and reduce heat before simmering for 25 mins
5. Transfer the soup to a blender (step by step if needed), and blend until smooth
6. Return to the pan before stirring in the cream

Brussels Sprouts Head, Celeriac and Carrot Soup

Nothing is as good as a soup for cold winter evenings. Whilst some find soup a little boring, the secret is unlimited combinations for soups. Soups are also a great way to make use of some of the less noble parts of vegetables – such as the green parts of leeks – or in the case of this recipe, Brussels Sprouts Tops Stems. The leaves were using for a gorgeous pesto recipe which can be found here.

Time Preparing: 10 mins
Time Cooking:  30 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients:
– 100g Brussels Sprouts Tops, Stems
– 130g Celeriac
– 80g Carrots
– 700ml Vegetable Stock

Method:
1. Peel the carrots and celeriac, then cut into small piece
2. Slice the sprouts tops stems
3. Add the vegetables to a large pan, along with the vegetable stock (boiling)
4. Cook on a medium heat for 30 minutes
5. Blend to desired consistency then serve with warm crusty bread and a dash of cream

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

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

Sweet Potato and Parsnip Soup with Truffle Oil

Soup is something really comforting for the cold winter night but it could also be a festive starter when you add on top of it a dash of truffle oil

Time Preparing: 10 mins
Time Cooking: 30 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 1 Large Sweet Potato
– 1 Parsnip
– 600ml Veg Stock
– 2tsp Truffle Oil

Method
1. Start by peeling all veg and cutting them into small chunks
2. Boil the veg stock, add veg and reduce heat. Cook with a lid on for 20mins
3. Use a blender until desired consistency is achieved, and serve with a dash of truffle oil and warm bread

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

January King Cabbage Soup with Swede and Carrots

Cabbage is most definitely one of the larger vegetables, so it comes in handy to have a few dishes to make with it and this soup recipe is definitely one of them! By using swede rather than potatoes, the flavour intensifies.

Time Preparing: 10 mins
Time Cooking: 30 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

Ingredients
– A quarter of January King cabbage
– 150 g Swede
– 2 Carrots
– 1 Red Onion
– 500ml of veg stock
– 1tsp Bicarbonate Soda
– 1tbsp Olive Oil

Method
1. Wash the Cabbage, then cook in a pan of boiling water for 15 mins, with bicarbonate soda
2. Peel the onion and chop into fine slices
3. Peel Carrots and Swede
4. In a large pan, heat olive oil and add onions for 5mins on a medium heat
5. Add carrots and swede and continue to cook for 5 more mins
6. Add the cabbage in pieces, then the veg stock
7. Cover with a lid and cook on a medium heat for 30mins
8. Blend to desired consistency and serve with creme fresh (optional)

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Spicy Pumpkin & Coconut Soup

Pumpkin carving has got to be one of our favourite Halloween traditions, but we know far to often, pumpkins are carved and the guts thrown away. Make sure you save everything you take out (minus the skin), as this recipe below is simply divine. The seeds from two pumpkins will be enough to add to salads and the likes for weeks to come.

Time Preparing: 20 mins
Time Cooking: 30 mins
Serves: 4
Difficulty: 2/5
Season: Autumn

Ingredients
– ‘Guts’ from 2 Large Pumpkins / Squash
– 2 Onions, roughly chopped
– 1 Tin of Coconut Milk
– 700ml Veg Stock
– 1tbsp Butter (or vegan alternative)
– Pumpkin Seeds
– Chili Flakes (adjust accordingly)
– Chilli Powder (adjust accordingly)
– 2tbsp Olive Oil
– Salt and Pepper for Seasoning

Method
1. Carve Pumpkins into whatever spooky face you want, saving all guts, seeds and flesh
2. Separate seeds from the guts and set to one side
3. Place the butter in a large pan and set to medium – high heat
3. Add the onions and stir for 5 mins, making sure they don’t burn
4. Once the onions are translucent, add pumpkin guts (or squash), chili and veg stock
5. Reduce the heat to low-medium, cover with a lid and simmer for 25 minutes
6. Whilst the soup is cooking, pour olive oil in a separate pan on a medium heat and add pumpkin seeds. Stir regularly for 15 minutes, before adding a little salt in the last few mins
7. To check that the soup is ready, push a sharp knife through pumpkin/squash. It should feel nice and soft
8. Pour soup into a blender (you may need to split this if your blender isn’t big enough)
9. Once you’re happy with the consistency, pour the soup back into the pan, bring to a boil and add coconut milk
10. Serve in pumpkin / squash, topped with pumpkin seeds