Admittedly, this is an old recipe of mine but I love it, and feel I deserve a treat now the diet is well and truly out the window. A month of panting red faced up and down my street was definitely not worth it. However, jogging does little for my current double chin situation. So in an attempt to get it sucked out (and with nothing better to do) I made my way to Harley Street. Turns out my chin wasn’t quite big enough to warrant such a procedure so was told to come back when it’s bigger.
“Let me get this straight. I have to fatten up my chin before you’ll suck it out?” I say before roaring with laughter – the irony of this was clearly lost on my technician who simply looked at me blankly. Oh well, got me out the house for a few hours.
Naan pizza
Makes 2 pizza / Hands on time 10 mins / Total time 30 mins / V You’ll need: Baking paper
2 plain naan breads
2 tbs tomato puree
1 tsp dried oregano
1-2 balls vegetarian mozzarella, drained and thinly sliced
Extra virgin olive oil to serve
Fresh basil leaves to serve (optional) Toppings I used sweet red peppers and black olives but you can use whatever you like
TIP: I use one ball of thinly sliced mozzarella for two pizzas but if you like your pizza extra cheesy, use two balls – I won’t tell.
Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6 and line the bottom oven tray with baking paper – this is to catch any melted cheese/toppings that may fall from your pizza during baking.
2. Spread each naan generously with tomato puree, sprinkle with oregano and top with sliced mozzarella. Top with your desired toppings and season with salt and pepper.
3. Slide carefully onto the middle shelf in the oven and cook for 15-20 mins or until golden brown and the cheese is bubbling. Carefully slide each pizza onto a board, top with fresh basil and serve drizzled with extra virgin olive oil.
Naan pizza
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Currently unemployed/freelance, I seem to spend most of my days, actively avoiding doing any form of work. Whether it be cleaning, job hunting or working on my ‘brilliant’ life changing new business ideas, I just seem to find myself watching episode after episode of Judge Rinder and eating slice after slice of this delicious leek and cheese loaf. Well a girl has got to eat and Judge Rinder is very wise… I can change my life tomorrow.
This loaf goes great with hearty soups and can also be enjoyed as a breakfast on the go or simply toasted spread with butter. Unlike a regular bread, this loaf requires no kneading or proving, making it closer in texture to a cornbread rather than a standard farmhouse loaf.
Leek and cheddar loaf Makes 1 loaf / Hands on time 20 mins / Total time 1hr 20 mins + cooling /V❄ You’ll need: 2lb/900g loaf tin, baking paper
Oil or butter for greasing (I use rapeseed oil)
150g leek (1 medium leek) finely chopped
75g strong mature vegetarian cheddar, grated
250g self-raising flour
50g wholemeal flour
1 tsp baking powder
½ tsp sea salt flakes
250ml semi-skimmed milk
2 eggs
Few springs of thyme, leaves picked
Black pepper
40g vegetarian Italian hard cheese or Parmesan*, grated Small handful pumpkin seeds
TIP: If you have any extra vegetables to use up, replace the leeks with whatever you have to hand. Grate hard vegetables such as carrots and butternut squash and finely chop fibrous greens. You can also replace the cheddar with another hard cheese of your choice.
Method 1. Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4. Grease a loaf tin with oil or butter and line the bottom with baking paper. Put to one side.
2. Finely chop the leek and finely grate the cheddar and Parmesan. Put to one side.
3. In a large mixing bowl, measure out the flours, baking powder, salt and mix until combined. Add the leeks, thyme leaves, cheddar and most of the Parmesan saving a handful for the topping later. Mix well until the ingredients are evenly distributed.
4. In a measuring jug, pour 250ml of semi-skimmed milk and crack in 2 eggs. Beat with a fork until fully incorporated. Pour straight into the dry mixture and mix quickly until combined – adding the wet ingredients to the dry actives the raising agents in the flour and baking powder so you need to work quickly to get a good rise.
5. Spoon into a loaf tin and top with the remaining cheese and a sprinkling of pumpkin seeds. Bake in the oven for 50 minutes – 1 hour or until the top is golden brown.
6. Remove and cool in the tin for 15 minutes before turning out and cooling fully on a rack. Serve on its own or spread with butter. Wrap in foil and keep refrigerated for up to 5 days.
Leek and cheddar loaf
V – Vegetarian ❄ – Once cooled, slice and wrap well in cling film or foil. Freeze for up to 3 months. Defrost fully in the fridge before consuming.
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.
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I like it when my breakfast resembles dessert, especially when it’s deceptively nutritious and uses seasonal produce. January is literally the only time you can get a pear that isn’t so hard you chip your teeth on it. So get with the season and enjoy a warming bowl of chocolate porridge – would be rude not to.
Chocolate pear porridge Serves 1 / Hands on time 10 mins / Total time 10 mins /V VnDf
1/3 cup porridge oats
2/3 cup oat milk
1 heaped tsp cocoa powder
1 tsp milled flaxseed(optional)
Pinch of sea salt flakes
Handful fruit and nuts
1 tsp maple syrup + extra to serve
Drop of vanilla extract (optional) ½ pear to serve, sliced
Tip:Don’t wait to soak your pan, do it immediately or your porridge will turn to cement.
Method
1. In a small saucepan, combine all the ingredients together apart from the pear. Cook on a medium heat stirring continually until the porridge is thick and creamy.
2. Serve immediately topped with sliced pear and a drizzle of maple syrup.
Chocolate pear porridge
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
OK, so I’m using the word ‘foul’ loosely, as this soup doesn’t resemble a traditional Middle Eastern foul at all – but in my defence, Sainsbury’s don’t sell fava beans and I wanted to make it more of a soup than a dip. So sue me. Please don’t sue me, I haven’t got any money. It’s January, and all I have is a can of chickpeas and a rather stale mince pie that I am currently eating. Happy New Year, everyone!
Middle Eastern broth (foul) Serves 2 / hands on time 25 mins / total time 30 mins / V Vn*DfGf
1 tsp rapeseed oil
1 large white onion, peeled and sliced
500ml weak veg stock (I use ½ a vegetable Knorr stock pot)
1 tsp sea salt flakes
1 tsp ground coriander
1 tsp ground cumin
1 can chickpeas or fava beans (if you can get them)
2 eggs
Handful parsley, finely chopped
Extra virgin olive oil to serve
Pickled turnips or pickled red cabbage to serve (optional) – See TIP
2 wholemeal pita breads to serve (optional) Tahini dressing: 1 tbs tahini
½ lemon, juiced
1 tbs boiling water
Pinch of salt
TIP: Pickled turnips are notoriously hard to find, I went to my local Mediterranean supermarket in Kentish town but you can buy them here. Alternatively, leave it out altogether or substitute for pickled red cabbage.
Make it vegan: Forgo the boiled eggs.
Method
1. Start by boiling a small saucepan of water for the eggs. Once boiling, gently lower each egg into the water and let boil for 30 seconds before reducing to simmer for 9 mins for a creamy yolk or 12 mins for a harder one (be careful not to overcook the eggs as they will smell more pungent and become harder to peel). Once cooked, transfer the eggs into a small bowl iced water. Put to one side.
2. Meanwhile, sauté the sliced onion along with 1 tsp of salt flakes for 5-7 mins in a medium sized pot with the lid on until the onions start to soften – add a dash of water to help the onions steam.
3. Add the cumin and the coriander and cook off the spices for a further 2 mins before adding the weak vegetable stock. Up the heat and bring to the boil before adding the chickpeas or fava beans. Reduce the heat and simmer for 10 mins.
4. To make the tahini dressing, combine all the ingredients in a small bowl and mix until combined and put to one side. Finely chop the fresh parsley.
5. After 10 mins, take the broth off the heat and put to one side whilst you peel the eggs.
6. To assemble your soup, divide the broth into bowls and top with the sliced boiled eggs, sliced pickled turnips, fresh parsley, and a good drizzle of tahini dressing and extra virgin olive oil.
Middle Eastern foul (ful) soup
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V – Vegetarian. Vn – Vegan’s forgo the eggs Df – Dairy free Gf– I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be.
Nothing puts you more in the Christmas spirit, than making your very own Christmas marmalade. Zesty, sweet and with a touch of festive spice, this crowd pleasing jam makes the perfect Christmas gift to palm off on your relatives – now if that isn’t a cost saving no brainer, I don’t know what is.
Personally, I like to keep the majority of it for myself and eat it on toast smothered on top of mascarpone (yes mascarpone) – don’t knock it until you’ve try it. Merry Christmas! 🎄🎄🎄
For more edible gift ideas, check out my salted sultana rum fudge, vanilla shortbread, softly spiced lebkuchens or last years offering, mini peppermint creams.
TIP: If making as a gift, I recommend using four 250ml jars and doubling up the recipe. Make in batches.
Spiced easy-peeler marmalade Makes 500ml / hands on time 30 mins / total time 1 hr 30 mins + cooling /V Vn GfDf You’ll need: Clean jar/jars, small food processor (optional)
500g easy peelers, scrubbed – 1 extra to stuff with cloves
Juice of 1 lemon
450ml water
2 cinnamon sticks
8 cloves – stick in a spears easy peeler
8 cardamom pots, pierced with knife (be careful not to split open the pods as you don’t want the seeds to fall out)
2 star anise
250g granulated sugar
Method
1. Start by giving your easy-peelers a bit of a scubas under warm water to remove any wax and slice off the storks. Cut each clementine into quarters and blitz roughly in a food processor for a few seconds (be careful not to over blitz, as you want your jam to have a bit of texture). If you don’t have a food processor, simply chop the easy-peelers into roughly 1cm pieces.
2. Add the easy peelers to a heavy bottomed saucepan along with the lemon juice and the water. Give it a good stir to combine before adding the cinnamon sticks, star anise, pierced cardamom and bring to the boil. Meanwhile, take the spare easy-peeler and insert the cloves into it before submerging it in the liquid.
3. Once boiling, turn down the heat and simmer for 1 hour, stirring occasionally – this will make your house smell lovely and festive. If sterilising jars this is a good time to preheat an oven to 220°C/200°C fan/425°F/gas mark 7. Wash the jars and the lids in hot soapy water and give them a good rinse. Place straight onto a baking tray lined with baking paper (there is no need to dry the jars first, place the on the tray wet). Once the oven is hot, bake the jars for 15 minutes before removing and setting to one side.
4. Carefully fish out all the spices and discard before adding the sugar. Once the sugar has dissolved, turn up the heat a bit and stir continually for 10 minutes (be careful not to have the heat too high or the marmalade might start spitting at you).
5. Once the marmalade has thickened and looks nice and glossy, pour straight into your prepared jars and seal with lids immediately. Leave to cool before storing in the fridge and use within 1 month. Keep refrigerated.
Spiced easy-peeler marmalade
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
This week, me and my garlic and herb chickpeas went on live radio! I know, right? Me and my pal Alun from Pomora drove to deepest darkest Essex in his rather flashy sports car. I say flashy, because his hazard lights were stuck on and flashed all the way up the M25. Anyway, Alun was invited on Phoenix Fm to talk all things olive oil and I was invited to well… actually, I wasn’t really sure why I was there. I just thought I was bringing the refreshments, but turns out, the show’s host Karin actually wanted to talk to me about my little old blog. So, that’s what I did – as well as down olive oil like sambuca and constantly correct Karin every time she called me Corrine – which happened more than once… So, if you fancy a laugh and want to hear what my voice sounds like (it’s much more baritone and Fearne Cotton than I realised) then click on my giant face below or here– my interview is about 43 minutes in.
Oh, and here’s the recipe for the crunchy garlic and herb chickpeas I made for the occasion along with my banana bread, smoky bean wraps and pea and mint pesto. Annoyingly crunchy for radio but perfect for watching a boxset with, these deliciously salty chickpeas make the perfect healthy snack.
Also, if you’d like to get your hand on some of Alun’s delicious Pomora olive oils, click here for a special discount.
Crunchy garlic & herb chickpeas
Serves 2 as a snack / hands on time 10 mins / total time 45 mins + 2 hours drying time /V VnGfDf
You’ll need: Kitchen roll, baking paper, 1-2 non-stick baking trays
1 can chickpeas, rinsed and drained
1 tsp extra virgin olive oil (I like to use flavoured oils so for this recipe I used Pomora rosemary flavoured oil)
½ tsp garlic powder
½ tsp oregano
½ tsp dried Parsley
½ sea salt flakes
TIP:This recipe is easily doubled up but you will require 2 baking trays.
Preheat an oven to 200°C/180°C fan/400F/gas mark 6 and put the baking tray/trays in the oven to warm up. Rinse the chickpeas thoroughly before draining and patting dry with kitchen roll.
Carefully remove the hot trays from the oven, line with baking paper and evenly scatter the chickpeas onto the trays. Roast in the oven for 10 minutes before giving them their first shake. Return to the oven for a further 10 minutes, Meanwhile, mix up your flavour ingredients in a small bowl and prepare a larger bowl for the chickpeas.
Remove from the oven (keep the oven on) and pour into the larger bowl along with the oil. Give them a good stir to ensure the chickpeas are well coated before adding the seasoning. Mix well before returning to the baking tray/trays and roasting for a further 10 minutes.
Give the chickpeas another shake and roast for a final 10 minutes before turning the oven off but leaving the chickpeas in. Leave the chickpeas to dry out in the cooling oven for a couple of hours – this will give your chickpeas an extra crunchy texture. Once cool, store in an airtight container for up to a week.
Crunchy garlic & herb chickpeas
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Now, it has to be said, I’m not a huge fan of cauliflower. This can be problematic – especially these days, as it seems to have become the go-to vegetarian dish in most restaurants. Whole-roasted, salt-baked, deep-fried, curried, pickled, pureed, battered and sliced into steaks, cauliflower is thrust upon my plate at any given moment. So, allow me to thrust my bang-bang cauliflower bites onto yours and see how you like it – I like it very much.
Bang bang cauliflower bites Serves 2 as a starter or makes 1 tray of canapés / hands on time 15 mins / total time 45 mins / V VnDf 🌶🌶 You’ll need: Non-stick baking tray and cocktail sticks (if serving as canapés)
1 medium cauliflower, cut into florets (roughly 550g)
1 tbs extra virgin olive oil
2 tbs sweet chilli sauce, I use Blue Dragon
1 ½ tsp Sriracha + extra for serving
Juice of ½ a lime
½ tsp sea salt flakes
2 handfuls panko breadcrumbs
½ tsp smoked paprika
Small handful of fresh coriander to serve (optional)
Method
1. Preheat an oven to 220°C/200°C fan/425°F/gas mark 7. Prepare the cauliflower by removing the leaves and the stalk (cauliflower leaves are delicious and great in a stir fry, so don’t feel you need to bin them). Pull apart the florets and chop the larger florets in half or into smaller bitesize pieces.
2. In a large bowl, whisk together the olive oil, chilli sauce, Sriracha and the juice of half a lime until combined. Add the cauliflower florets and stir until well coated.
3. On a large plate, add panko breadcrumbs and sprinkle with smoked paprika. Give it a stir before spooning over half the coated florets. Turn the cauliflower over in the breadcrumbs until each is well coated and place on a non-stick baking tray or a tray lined with baking paper. Repeat this process with the remaining cauliflower and bake in the oven for 30 minutes.
4. Serve immediately sprinkled with freshly chopped coriander and a small bowl of Sriracha for dipping.
5. If you’re making canapés, skew each floret with a cocktail stick and serve along side a dipping bowl of Sriracha for your guests to enjoy.
Bang bang cauliflower bites
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V– Vegetarian Vn– Vegan Df– Dairy free 🌶🌶 – Medium hot
Not really one for making bread, I surprised myself with this one.
The story begins in Season, a restaurant run by Jamie’s friend Gilly in Finsbury Park. Complimentary soda bread is swiftly brought to our table, where the situation quickly escalates. Dark, rich and slightly bittersweet, this beautiful cakey bread is so divine we start squabbling over it and jabbing butter knives at each other. I stare solemnly at the plate of crumbs, hoping it will replenish itself. It doesn’t. Just as I start to debate how acceptable it would be to lick the crumbs off the plate, Gilly whips it away and replaces it with a bowl of big juicy olives.
“What on Earth was that bread and where did you get it from?” I ask, in an offhandish way, trying not to sound too desperate.
“Oh, we make it,” Gilly replies casually. “It’s treacle soda bread – good, right?”
“Right,” I say, still eyeing up the crumbs on the plate still in his hand.
So, for the next week, I dip and dive out of whole-food shops, delis and supermarkets in an attempt to find something remotely similar with zero success. There’s only one thing for it – I’m going to have to make it myself. Oh, the horror!
I don’t know why I’m so scared of making bread. It’s not like I haven’t done it before, it just always seems to take so long – I’m quite an inpatient person.
The good news is, though, soda bread doesn’t require yeast – so no waiting around for it to rise, bingo! It also doesn’t require kneading – bonus! All you have to do is mix the ingredients together, pour it onto a baking tray, bake it, and voila – bread has happened! It was so delicious, I ate half the loaf by myself before freezing it in slices and toasting it everyday for my lunches. I’ve already made this recipe twice and plan on making it every weekend for the rest of my days! We’ll see how long that lasts…
Treacle soda bread Makes 1 loaf / Hands on time 10 mins / Total time 40 mins + cooling / V ❄
200g plain flour
250g plain wholemeal flour
55g rolled oats, extra for topping
1 tsp sea salt flakes
1 tsp bicarbonate soda
2 tbs treacle
1 tbs runny honey
350ml semi-skimmed milk
1 tbs lemon juice
TIP:Soda bread doesn’t store well, so consume on the day of baking or enjoy toasted the day after. I recommend slicing up the whole loaf and freezing it to extend its life considerably. See bottom of the page for freezing instructions.
TIP: If your’e not keen on the idea of treacle, simply leave it out altogether – although it is worth trying.
Method 1. Preheat an oven to 220°C/200°C fan/425°F/gas mark 7 and line with a layer of baking paper. Dust with wholemeal flour and put to one side.
2. In a large mixing bowl, measure out the dry ingredients, mix together and make a well in the centre. Put to one side.
3. Measure out 350ml of semi-skimmed milk in a jug and add the honey and treacle straight into it. Beat with a hand whisk until the honey and treacle have been incorporated (it will clump together on the whisk and it will seem impossible but trust me, 2 minutes of elbow grease and it will have almost fully incorporated, persevere).
3. Quickly whisk the lemon juice into the milk and quickly pour into the flour well – doing this quickly prevents the milk from curdling. Using a metal butter knife, stir the mixture until just combined (you’ll want to work quickly, as soon as the wet mixture hits the dry the bicarbonate of soda will be activated).
4. Pour the mixture out into the centre of your lined baking tray – the mixture will be quite wet but don’t worry, this is normal. Wet a large knife and mark into quarters (wetting the knife prevents the dough sticking to it), cutting deeply through the loaf. Dust the top with a small handful of oats.
5. Bake in the oven for 30 minutes. Once baked, leave to cool on the baking tray for 20 minutes before transferring to a cooling rack. Once fully cooled, slice and enjoy with lashings of butter. Soda bread doesn’t last very long so I recommend freezing as soon as possible or consuming within 24 hours.
Treacle soda bread
V – Vegetarian ❄– Once cooled, slice and freeze in a sealed freezer bag or wrap in a few layers of clingfilm. Freeze for up to 3 months.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
This is an oldie but a goodie, and a recipe I’ve been making most weekends for the past four years. Partly because it’s my boyfriend favourite and partly because it’s cheap as chips – which is good, as I seem to have misplaced all my money. Either that, or I’ve spent it on simply breathing in this overpriced town… and Celine Dion tickets. I mean, what’s the point in living in London if you can’t afford a Friday night Deliveroo? #middleclassproblems. Oh well, at least I’ll get nice and thin, especially if we get a no-deal Brexit. Come on Boris, do it for halloumi!
Turkish eggs on pita Serves 1 / Hands on time 10 mins / Total time 10 mins /V
You’ll need: Non-stick frying pan preferably with a lid Spray rapeseed oil
2 eggs
1 brown pita bread
3 tbs Greek yogurt
Small handful fresh mint, chopped
Small handful of fresh dill, chopped
¼ tsp smoked paprika
Pinch of chilli flakes
1 tsp garlic extra virgin olive oil (if you don’t have garlic oil simply crush ½ a garlic clove into the yogurt and use regular extra virgin olive oil) 3 pickled chillies, stalks removed (optional)
TIP:This is a great way to use up Greek yogurt you have left over from another recipe.
Method
1. Roughly chop the mint and the dill and put to one side. In a small bowl, add the yogurt and season with salt. If not using garlic oil, stir the grated garlic straight into the yogurt.
2. Spray a small non-stick frying pan with rapeseed oil and place over a medium heat and allow the oil to heat up for a couple of minutes. Crack in the eggs and fry until you have set whites and runny yolks – to make sure my eggs are perfectly set, I like to put the lid on the pan for the last minute to allow the steam to cook the top part of the eggs.
3. Meanwhile toast the pitta and using a knife, butterfly open on a plate. Add the yogurt to the centre of the bread and spread it out using the back of a spoon. Top with the fried eggs and liberally sprinkle over the herbs, smoked paprika and the chilli flakes. Remove the stalks from the pickled chillies, arrange them on top and drizzle over the garlic or extra virgin olive oil.
Turkish eggs with pita
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
I thought I was getting paid last Friday. I woke up early and eagerly checked my bank balance, expecting that horrible tiny minus to have vanished in front of my funds. But wait, it was still there – what the hell? I needed to pick up my dry cleaning and buy some tights that didn’t have holes in the crotch – I pity anyone whose had to walk behind me up on an escalator in recent weeks.
“Nah, we get paid Monday, babe,” Libby says, in her lovely Australian lilt.
“Monday?! I could be dead by then!” I say dramatically, as I pull an oat cake out of my bag and angrily chomp on it – so dry.
“Well, there’s usually food to take home here on a Friday, so fill your boots,” she says lazily, as she spins her chair away from me and back to her computer – she’s bored of me now.
Covered in oat-cake crumbs and feeling upset that I wouldn’t be having my pay-day pizza treat, I wait for the kitchen to announce ‘the trolley’. Every Friday in my office, any produce that hasn’t been used in the cooking of, or the testing of, recipes gets laid out on ‘the trolley’ for the office folks to take home – ie, me. It tends to consist mainly of vegetables and fresh herbs, but occasionally there’s the odd bit of sausage or a tub of yoghurt. But, of course, I was in then loo when the trolley was announced, so all that was left was an entire pumpkin and a pot of clotted cream – no one wants to carry home a pumpkin on the tube, it seems.
But these are desperate times and I needed me some dinner, so I decided the lug the damn thing home, chop it up, roast it and blitz it into a delicious soup. Maybe I won’t die after all? I then raided my kitchen cupboards for all the ingredients I needed to makes scones to go with my clotted cream and dined like a king all weekend. Maybe pay day can wait until Monday after all.
Roasted pumpkin & garlic soup with kale and feta Serves 4 or 6 as a starter / Hands on time 30 mins / Total time 1hr 5 min /VGf ❄ You’ll need: A food processor or hand blender
1.4kg pumpkin, sliced into big wedges and deseeded
2 tbs olive oil
Handful fresh sage leaves
4-5 large garlic cloves, pressed slightly using the back of a knife to break open the skins
1 large onion, roughly chopped
25g butter
1.25 litres vegetable stock, I use 2 Knorr stock pots
2 handfuls of kale
200g feta, crumbled
Method 1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. De-seed and slice the pumpkin into large wedges and evenly space them out onto 2 baking trays lined with baking paper (you can peel the pumpkin if you wish but if the skin is particularity tough, remove with a knife after roasting). Season well with salt and pepper and add the pressed garlic cloves still in their skins – this stops them from burning. Sprinkle with a handful of fresh sage leaves and drizzle both trays with olive oil. Give it a good shake and a toss and roast in the oven for 30 mins.
2. After 30 mins, give the pumpkin a little shake in the oven and continue to cook for a further 10-15 minutes until soft. Meanwhile, peel and chop the onion and add to a large cooking pot with the butter. Season with salt and cook with the lid on over a low to medium heat, stirring frequently until softened.
3. Remove the pumpkin from the oven and leave to cool for a few minutes. Squeeze the garlic cloves out of their skins carefully with your fingers or with the back of a knife and into the onions – discard the skins. To remove the pumpkin skin, I use a fork to pin down the segment with one hand and slice around the edge with a knife in the other. Dispose of the skins.
4. By now the onions should be nice and soft so add the roasted pumpkin to the pot along with the stock and a good crack of salt and pepper. Simmer for 15 minutes.
5. Finally blitz well in a food processor or with a hand blender until smooth and creamy in texture. If serving topped with kale and feta, cover the soup to keep it warm and steam or boil the kale for a few minutes before diving the soup into bowls and topping with the kale and crumbled feta.
Roasted pumpkin & garlic soup
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V – Vegetarian Gf – I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be. Always check the label. Please substitute wholewheat pasta for a gluten free alternative. ❄The soup is suitable for home freezing once cooled. Consume within 3 months.
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