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

Apple and Jerusalem Artichoke Salad with Beetroot and Carrots

Time Preparing: 10 mins
Time Cooking: 15 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 2 small, raw Beetroots
– 2 Carrots
– 10 small Jerusalem Artichokes
– Hanfdful of Rocket
– 1/2 Apple
– Fresh Aromatic Herbs
– Handful of Mixes Nuts and Sultanas (optional)
– 4tbsp Olive Oil
– 2tbs Apple Cider Vinegar
– Salt and Pepper for seasoning

Method
1. Peel carrots, beetroots and Jerusalem artichokes
2. Grate carrots and beetroot
3. Slice artichokes and steam them for 15mins
4. Peel the apple and cut into square pieces
5. Wash the rocket then place onto a plate along with grated carrots and beetroot
6. Add the apple and artichokes
7. Top with seasoning, herbs, nuts and sultanas and dressing

 

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

Cauliflower and Kale Gratin

This recipe is essentially a play on Cauliflower Cheese with extra kale goodness. Creamy and tangy, this gratin works wonders as a side for four, or a main for two.

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

Ingredients
– 1/2 Bunch Kale (from box)
– 1 Cauliflower (from box)
– 50g Butter
– 100g Cheddar Cheese, grated
– 50g Parmesan
– 1 Small Onion, finely chopped (optional)
– 300ml Milk
– 50g Plain Flour
– 50g Breadcrumbs
– 2tsp Rosemary
– Salt and Pepper, seasoning

Method
1. Start by preheating the oven to 200 degrees
2. Remove stalks from kale leaves and cut into 2 inch strops
3. Remove cauliflower leaves and stalks, so you’re left with the florets
4. Add cauliflower to a pan of boiling water (with a little salt) and leave to boil for 10 mins
5. Whilst the cauliflower is boiling, being to make your sauce. Melt the butter in the pan, add flour until you have a thick paste then gradually add milk
6. Once you have a smooth consistency, add two thirds of the cheddar
7. Once the cauliflower had been boiling for ten mins, add the kale for a further two then drain
8. Add kale and cauliflower to an oven dish, spread sauce over then top with the parmesan, breadcrumbs and remaining and cheddar
9. Bake for 20 mins until golden and crispy

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

Carrot and Jerusalem Artichoke Soup

 

Nothing beats a hearty bowl of soup on a cold, wet Sunday! This Carrot and Jerusalem Artichoke Soup is our current favourite. See the recipe below to give it a go yourself. You can expect Jerusalem Artichokes and Carrots in your veg boxes throughout Winter.

Time Preparing: 15 mins
Time Cooking: 35 mins
Serves: 4
Difficulty: 2/5
Season: Winter

Ingredients
– 500g Carrots
– 400g Jerusalem Artichokes
– 1 large Onion
– 2 Celery Stalks
– 1ltr Vegetable Stock
– 50g Butter
– Salt and Pepper for seasoning
– Creme Freche to serve (optional)

Method
1. Peel and de-knobble your Jerusalem Artichokes before cutting them into cubes about 3cm. As you’re doing this, place the artichokes into a bowl of salty water to avoid them discolouring
2. Peel and chops the carrots, celery and onion, before adding them to a pan with the butter. Cook on a medium heat for 5 minutes then add the artichokes. Cook for a further 5 minutes until the vegetables begin to soften.
3. Add the stock then leave to simmer for a further 25-30 minutes (until the vegetables are really soft)
4. Blend the mixture in two parts, then add to the pan to heat, whilst seasoning with salt and pepper. Serve with creme freche.