Roasted pumpkin & garlic soup

Roasted pumpkin & garlic soup

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 / V Gf 
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.


– 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.



Celeriac & goats cheese soup

Celariac goats cheese soup
Celariac goats cheese soup
Celariac goats cheese soup

The other day, my friend Kaydence asked how old I was. I’m not quite sure how we got onto this topic, but I genuinely couldn’t remember.
“So, you were born in 1984 in June, yeah? So that would make you…” Kay started counting on her fingers. “Thirty four,” she said triumphantly, as she swigged her giant gin and tonic – when did gin glasses get so big?
“Really? I’m pretty sure I’m thirty five.” I replied, texting my mother.
“How do you not know how old you are?” Kaydence asked, baffled and slurring slightly.
“Well, I guess because no one really asks me how old I am these days – must have just forgot,” I laughed, as a wall of ice hits my teeth. “Hey. where did all the gin go?”
My phone flashes and I see a blurry text message from my mum.
“Hi, Corricles,” I read aloud – Kay sniggers. “You were born in 1984, so you are thirty four. I’M THIRTY FOUR! BRILLIANT!” I slam my fist on the table a little too hard, causing a bit of unwanted attention from the locals – oops. “It’s like I’ve gained a year,” I say, in a slightly more hushed tone. Kaydence raises her glass and toasts to my newly discovered youth, before slumping her head on the table.
The next day I woke feeling dehydrated and tired – but thirty four. Huzzah! So, I decided to treat myself to a loaf of walnut bread in Tesco to go with this gorgeous celeriac and goats cheese soup. Just what I fancy on a freakishly warm February day – I know, we’re all doomed.


Celeriac & goats cheese soup
Serves 4 / Hands on time 20 / Total time 40 mins / V Gf* ❄
You’ll need: Hand blender or food processor
30g unsalted butter
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
½ tsp salt flakes
1 medium celeriac (400g), peeled and chopped
1 litre vegetable stock, I use 1 Knorr stock pots
125g vegetarian soft goats cheese + extra to garnish
Black pepper
Extra virgin olive oil to serve


Method
1. Over a medium heat in a large pot, sweat the chopped onion and garlic down in the butter along with ½ tsp of salt flakes. Put the lid on and soften for 10 mins, stirring frequently.
2. Meanwhile, peel and chop the celeriac. Add to the softened onions along with the vegetable stock and a pinch of black pepper. Up the heat and bring to the boil, before reducing and simmering for 20 minutes with the lid on. Once the celeriac is soft, take the pot off the heat and blend well with  a hand blender or food processor until smooth.
3. Add the soft goats cheese and blend again until your soup is silky smooth. Ladle into bowls, top with any spare goats cheese, extra virgin olive oil and a good crack of black pepper.

Celariac goats cheese soup
Celariac goats cheese 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*– Knorr stock pots are gluten free but some stock cubes may not be. Always check the label.
❄ Suitable for home freezing once cooled. Consume within 3 months.


Winter ribollita

Winter ribollita
Winter ribollita
Winter ribollita

Because we can’t all survive on mince pies this December… Or can we?


Winter ribollita
Serves 4 / Hands on time 10 mins / Total time 1 hr / V Vn Gf Df
1 tsp olive oil
1 white onion, finely chopped
3 garlic cloves, sliced
2 celery sticks, chopped
1 parsnip, peeled and chopped
1 carrot, peeled and chopped
½ tsp salt
1 can plum tomatoes
1 can chickpeas, drained and rinsed
1 litre vegetable stock, I use 2 Knorr stock pots
Handful fresh parsley, chopped
100g cavalo Nero, roughly chopped
Extra virgin olive oil to serve


Method
1. In a large saucepan or pot with a lid, add 1 tsp of olive oil over a low to medium heat. Add the chopped onion, garlic, celery, parsnip, carrot and half a tsp of salt. Give it a good stir, cover with a lid and leave to soften for 30 minutes, stirring occasionally.
2. Add a can of plum tomatoes and break them up with a spoon. Add the drained and rinsed chickpeas and the vegetable stock before upping the heat and bringing to the boil. Turn down the heat and add the parsley and the cavalo nero. Simmer for 20 minutes.
3. Take off the heat, ladle into bowls and top with a good drizzle of extra virgin olive oil and serve with crusty bread and good crack of black pepper.

Winter ribollita
Winter ribollita

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    Vn– Vegan    Gf– Gluten free    Df– Dairy free
❄ Suitable for home freezing once cooled. Consume within 3 months.



Butternut squash & sage soup

Butternut squash & sage soup
Butternut squash & sage soup
Butternut squash & sage soup

What the hell has happened to my skin? Over the past couple of weeks, my face has gone from practically blemish free to teenage pizza-face. I’m 34 years old, how is this happening? I just assumed adult acne was something made up by people who wanted to blame their bad skin on hormones and not on their diet of Mars bars and oven chips. But alas, I was wrong. My skin has turned on me and I am trying everything in my power to get it back on side. You name it, I’ve smeared it on my face – creams, scrubs, cleansers, serums, lotions, potions, even prayers – but nothing is working. If anything, I’ve angered it.
So, what’s the cause of my hormonal hell? Apparently, everything. From chemicals found in plastics to processed foods; from a bad night’s sleep to a stressful day at work; from pesticides found on our fruit and veg to the milk in our cup of tea. All of these factors like to fuck with our hormones – I was really hoping I could just buy a bottle of Clearasil and be done with it.
Instead, for the past few days, I’ve made a conscious effort to get eight hours sleep a night, do ten minutes of mindfulness a day and swap my cheesy dinners for this rather delightful dairy-free butternut squash and sage soup. The results? My skin is starting to look a little clearer and less itchy – woo-hoo! To celebrate, I got really drunk, ate a giant margarita pizza, went to bed at 3am and woke up feeling stressed… What?


Butternut squash & sage soup
Serves 4 / Hands on time 20 mins / Total time 40 mins /
V Vn Gf Df 
You’ll need: A food processor or hand blender
2 tsp rapeseed oil
1 medium white onion, peeled and chopped
14 sage leaves (extra for garnish)
600g butternut squash, peeled and cubed
400g sweet potato, peeled and cubed
½ tsp salt
1 litre of vegetable stock, I used 1 Knorr stock pot
Black pepper
Pomora extra virgin olive oil to serve


Method
1. Roughly chop the onion and sweat in a tsp of rapeseed oil in a large pot, over a medium heat. Add half a tsp of salt, give it a stir and continue to cook for 5 minutes with the lid on. Once the onions start to soften, add the 14 sage leaves, give it another stir and return the lid.
2. Meanwhile, de-seed, peel and chop the butternut squash and peel and chop the sweet potato (no need to be to be too perfect about this, the soup will be blended later).
3. Add the butternut squash and sweet potato along with the stock and a good crack of black pepper. Bring to the boil before turning down the heat and simmering for 20 minutes with the lid on a jar.
4. Once the vegetables have softened, take off the heat and blend until smooth either with a hand blender or pour into a food processor.
5. If serving with fried sage leaves, add 1 tsp of rapeseed oil to small frying pan on a medium to high heat. Once hot, add the leaves and fry for a minute or so until slightly crispy and browned. Top your soup with the sage leaves and serve with a good drizzle of extra virgin olive oil.

Butternut squash & sage soup
Butternut squash & sage 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    Vn– Vegan    Gf– Gluten free    Df– Dairy free
❄ Suitable for home freezing once cooled. Consume within 3 months.



Thai green lentil soup

Thai green lentil soup
Thai green lentil curry
Thai green lentil curry

What could be better than boiling hot soup on a boiling hot day? Well, I apologise, but my cupboards were bare and I couldn’t be bothered to get the bus to Waitrose. So, instead, I sat in the sun and drank wine for nine straight hours, listening to The Little Mermaid soundtrack and crying – I don’t feel very well today.

Anyway, next week I’m off on hollibobs, so alas, you won’t be receiving a recipe from me, but expect something deliciously Italian on my return. In the meantime, let’s head to Asia and enjoy this rather tasty Thai green soup.

Thai green lentil soup
Serves 4 / Hands on time 20 mins / Total time 45 mins /
V Vn Gf* Df  ❄🌶
1 tsp coconut oil
1 white onion, chopped
2 garlic cloves, crushed
Knob of fresh ginger, grated
50g vegan/gluten free *Thai green curry paste, I use Blue Dragon
1 can coconut milk
150g sweet potato, peeled and cut into chunks
150g dried green lentils
1 litre vegetable stock*, I use 2 Knorr vegetable stock pots
Handful of fresh coriander, including the stalks
Stick of lemon grass, bashed


Method
1. In a large cooking pot with a lid, sweat the chopped onions in the oil, over a medium to low heat for 10 minutes, stirring occasionally (add a dash of water if needed, to prevent burning).
2. Once soft, add the grated ginger, crushed garlic and the Thai green curry paste. Give it a good stir and cook for a couple of minutes. Add the sweet potato, coconut milk, stock, lentils and the bashed lemon grass and bring to the boil.
3. Turn down the heat and simmer for 20 minutes, stirring occasionally. Cut the storks off the bunch of coriander and add them to the soup. Cook for 5 more minutes. Finally take off the heat, fish out the lemon grass and blend – either with a hand blender or a food processor. Serve topped with chopped coriander leaves.

Thai green lentil curry
Thai green lentil curry

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    Vn– Vegan    Df– Dairy free.   🌶– Spicy
Gf– I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be. Always check the label. 

 Suitable for home freezing once cooled. Consume within 3 months.
* Some Thai green curry pastes contain crustaceans and fish.




Carrot & ginger soup with cashew cream

Carrot & ginger soup with cashew cream
Carrot & ginger soup with cashew cream

I know it’s early, I know I probably shouldn’t have done it – but it’s too late now, it’s happened. Last week, I made the momentous decision to transition. Gone are the black tights, gone are the warm winter coats and knee-high boots. That’s right, my winter wardrobe has been replaced with all things summer!
Last week, temperatures soared into the late-20s, making it the hottest April in the UK on record since 1949. But, of course, in true British fashion, the weather is set to nosedive back down again. Typical. I’m not surprised, but I will not surrender – I’m sick of living in stupid Narnia. So, if you see a rather pasty, 30-something woman, wearing denim shorts and a sun hat, shivering at a bus stop this week in the rain, pay her no heed.
So, in preparation for these plummeting temperatures, I’ve made a warming carrot and ginger soup for Jamie to spoon into my mouth as I curse my idiotic decision. It’s topped with a beautifully creamy cashew nut cream, which may be a new idea to some of you. I love cashew nut cream, my mum used to make it occasionally and pour it all over my apple crumble. It’s a great dairy-free alternative to cream, and goes wonderfully well with sweet or savoury dishes. In fact, I would go so far as to say that the cashew nut cream really makes this soup, so I strongly recommend you take the time to soak those cashews – you won’t regret it. Enjoy!


Carrot & ginger soup with cashew cream
Serves 4 / Hands on time 35 mins / Total time 50 mins + soaking / V Vn Df Gf
You’ll need:
A food processor
1 tbs olive oil
600g carrots, peeled and roughly chopped
1 white onion, peeled and roughly chopped
3 garlic cloves, peeled and bashed
1 large knob of ginger (roughly 50g), grated
½ tsp ground nutmeg
1 can chickpeas, drained
1 ½ litre of vegetable stock, I use 1 ½ Knorr stock pots
Cashew cream
150g cashews
¼ tsp salt
1 small garlic clove, crushed
Squeeze of lemon juice
150ml water


Method
1. The night before, soak 150g of cashews in a bowl of water overnight.
2. Preheat your oven to 220°C/200°C fan/400°F/gas mark 7. Peel and roughly chop the carrots and put them in a large roasting tray, along with the grated ginger, chopped onion, bashed garlic, nutmeg and olive oil. Season well with salt and pepper and give it all a good mix, before roasting in the oven for 30 minutes.
2. Meanwhile, make the cashew cream. Rinse and drain the cashews and put them in a food processor along with 150ml of water, a crushed garlic clove, a squeeze of lemon juice, salt and pepper. Blitz for around 5-7 minutes or until you have a smooth creamy consistency. Put to one side.
3. Once the carrots are roasted, carefully pour them into a large cooking pot before adding a litre of vegetable stock and a drained can of chickpeas. Season with salt and pepper and bring to the boil. Simmer for 5 minutes before blending either in a food processor or with a hand blender.
4. Pour into bowls, top with lashing of cashew cream and serve with bread.

Carrot & ginger soup with cashew cream
Carrot & ginger soup with cashew cream

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    Vn– Vegan    Gf– Gluten free    Df– Dairy free
– Suitable for home freezing once cooled. Consume within 3 months. Freeze cashew cream separately. Keep for up to 3 months. 



Pea and basil soup

Pea & Basil Soup



Peas… I don’t like em. I don’t like their horrible little skins that get stuck in my teeth and I don’t like how they pop and spill their nasty sweet juice into my mouth. I don’t like how they get all dented and weird for no apparent reason and I don’t like their presence in veggie burgers.
However, there’s no denying that peas (as shrivelled and horrible as they are) are very nutritious; they’re high in vitamin C, folate and, rather surprisingly, high in protein, keeping you fuller for longer. So, in an attempt to conquer my lifelong pea aversion, I’ve blended them up with loads of basil and cream and the results were actually rather pea-leasing… Oh come on, I had to.


Pea & basil soup
Serves 4 / Hands on time 15 mins / Total time 25 minutes / Gf 
You’ll need: A food processor or hand blender
1 tsp rapeseed oil
1 onion, roughly chopped
500g frozen peas
1 litre of vegetable stock, I use 1 Knorr stock pot
100g broccoli, roughly chopped
40g vegetarian Italian hard cheese or *Parmesan, grated
Juice of half a lemon
30g fresh basil leaves
3 tbs Greek yogurt or single cream 
To serve
Pomora extra virgin olive oil
Pea shoots to serve (optional)


Method
1. In a large saucepan or pot, sweat the onions in a tsp of oil until softened. Add the frozen peas, broccoli, vegetable stock and season to taste.
2. Bring to the boil before turning down the heat to a simmer and leave to cook for 10 minutes. Remove from the heat and blitz the soup with a hand blender until smooth.
3. Add the lemon juice, Greek yogurt, a large handful of basil leaves and the grated cheese. Blitz again until fully combined. Taste and add more seasoning if required. 
4. Serve immediately topped with pea shoots, a drizzle of single cream and extra virgin olive oil. 


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.


Gf– Gluten free   – Suitable for home freezing once cooled. Consume within 3 months.
* Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable. 



Fragrant coconut soup

Fragrant Coconut Soup
Fragrant Coconut Soup

Something very strange and mystifying has happened, I’ve joined a gym. No longer happy with my soft fleshy physique, I’ve decided to take action. Over the past year, I’ve actually managed to lose a stone through healthy eating, stress and gastroenteritis (good old gastroenteritis) so I’m pretty happy. However, with weight-loss does not come toning my friends, so my body is literally a load of flesh wrapped around some bones, not a muscle in sight.
The final straw came when I recently attempted to do a press up, just the one. I lowered myself down pretty successfully but when it came to coming back up, it simply didn’t happen. So I just lay there grunting and cursing my weak upper body, my face squished into the carpet. ‘Well this is a new low’ I remember thinking along with ‘I really should hoover’.
So I joined a gym, bought a little padlock for my locker, a cool looking water bottle and decided I would go everyday for the rest of my life. First of all though, I’d have to get through my stupid induction, (sigh) can’t we just skip it? While we’re at it, can’t we just skip to my body looking like Jennifer Aniston’s please? Gym inductions are stupid. I don’t need a gym induction to strut around and pretend like I know how to use everything, that’s what everyone else does right? Anyway regardless, I went to my induction and got well and truly broken.
“Can’t you just show me how to use the machines ‘in theory’ and I’ll do it myself next time?”
“No” said my induction master (that’s what they’re called these days) “You learn by doing not watching, now give me another ten.”
“Ten??!!!” When did ten become a thing?
Forty minutes later I emerge very pink, breathless and appear to have lost the ability to move both my arms and my legs. So this is what being fit feels like? Poor Jennifer Aniston.
Anyway enough of that, lets talk about this rather lovely coconut soup I created to keep those love handles at bay. I adore Thai green curry but after a long day at work, I tend to just want something quick and easy but with similar flavours. This is it. Enjoy!


Fragrant coconut soup
Serves 2 / Hands on time 25 mins / Total time 30 mins / V Vn Df
2 cans light coconut milk
1 vegetable stock pot, I use Knorr
2 sticks of lemon grass, bashed (I use a rolling pin)
½ white onion, roughly chopped
2 garlic cloves, peeled and bashed
1 medium sized red chilli, deseeded and roughly chopped
1 knob of ginger, roughly grated
2 tsp caster sugar
28g bunch coriander, chopped
145g nest of rice noodles
2 tsp red miso paste or light soy sauce
5 chestnut mushrooms, roughly sliced
2 bulbs of pak choy, roughly chopped
3 Chinese leaves or a handful for kale, roughly chopped
Juice of a lime


Method
1. In a large saucepan, add the 2 cans of coconut milk, vegetable stock cube or pot, chopped onion, chilli, garlic, ginger, bashed lemongrass and sugar. Roughly chop the coriander stalks (saving the leaves) and add to the coconut milk. Give it a good stir and bring to the boil then reduce to a simmer for 15 minutes.
2. Meanwhile, cook your rice noodles in small saucepan according to the packet instructions. Once cooked, drain and cover in a stream of cold water until completely cold (this will stop the noodles from continuing to cook). Drain again and divide the noodles into two large soup bowls. Put to one side.
3. Turn your attention back to the soup and give it a quick stir. Roughly chop the remaining coriander leaves, Chinese leaves, pak choy and mushrooms.
4. After 15 minutes your soup should be well infused and fragrant. Over a large bowl, carefully pour your soup through a sieve. Discard the contents of the sieve and pour the remaining soup back into your saucepan.
5. Stir through 2 tsp of red miso paste and add the pak choy, mushrooms and Chinese leaf. Give it a good stir and cook on a medium heat for a few minutes or until the veg is tender. Take the saucepan off the heat, squeeze over the lime juice and stir. Finally, ladle over the cooked noodles and top with fresh coriander. Devour.

Fragrant Coconut 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    Vn– Vegan    Df– Dairy free



Bulgarian bean soup

Bulgarian Bean Soup
Bulgarian Bean Soup
Bulgarian Bean Soup

“Why on earth are you buying those hideous bowls?” My friend Tom asked looking down at me in disgust.
“They’re not hideous, they’re rustic” I reply unperturbed, turning one over in my hands.
“They’re rancid, with any luck they’ll all smash in your luggage on the flight home”.
“Jamie’s luggage you mean, I can’t fit them in mine… Hey, maybe I could make that soup we had last night in them?”
“That soup tasted like shit.”
“Did it? Are you sure? The bean one?”
“What bean one?… Oh, maybe I didn’t have that one” Tom said looking increasingly concerned at the mugs I had just precariously placed on top of the two bowls, four plates and skillet I was holding. The shop assistant anxiously hovered behind us, I turned and smiled at her – she did not smile back.
“What’s her problem?” I whispered, ” I’m not gonna steal them for god sake, we’re not 13 in Superdrug anymore… But you know, if they will insist on charging £9 for a masacara then what’s a teenage girl to do, right?”
“Think it’s the fact you’re clumsely walking around her delicate shop, in your ski boots laden with her precious pottery. You’re literally an English bull in her Bulgarian China shop.”
“Oh… Shall we come back tomorrow then?”
“Absolutely not. Come on, lets go and get you so drunk you forget all about these vile bowls.”

I didn’t of course and managed to transport them all safely back to the UK the following day. Aha! In your face Tom (although thank you very much for organising such a marvellous holiday, I really appreciate it.)  I mean, was it bit smelly? Yes. Was the queue to the gondola long, arduous and potential life ruining? Perhaps. But seriously, what’s not to love about 30p cans of larger, open hot springs and processed cheese served with cornflakes and jam – simply excellent! So on that note, I will leave you with this rather delicious, traditional, Bulgarian soup, served in one of my ‘ugly’ bowls. Nasladi se! (means ‘enjoy’ in Bulgarian, obviously).


Bulgarian bean soup
Serves 4 / Hands on time 15 mins / Total time 50 mins / V Vn Gf Df 
1 tsp rapeseed oil
1 medium, white onion, finely chopped
1 small carrot, peeled and diced
½ stick of celery, diced
½  de-seeded red pepper, diced
1 large tomato or 2 medium sized tomatoes, roughly chopped
2 cans cannellini beans, washed and drained
1 tsp dried parsley
1 tsp dried oregano
1 litre of vegetable stock, I use 1 Knorr stock pot
Pinch of black pepper
Pomora extra virgin olive oil to serve


Method
1. In a large pot, sweat down the chopped onion in a tsp of oil over a medium heat (add a dash of water to help the onions steam if they start to sizzle).
2. After a good five minutes the onion will have started to soften, add the finely diced carrot, celery, red pepper and chopped tomato. Season well with salt and pepper, give it a stir and cook for a further 5 minutes. Add the strained cannelloni beans, a tsp of dried parsley, a tsp of dried oregano and vegetable stock. Bring to the boil.
3. Once boiling, reduce the heat to a high simmer for around 30-35 minutes, stirring occasionally. (This may seem like a long time but the soup needs time to reduce down and thicken).
4. Once ready, take off the heat and ladle into bowls. Serve topped with freshly chopped parsley, a sprinkle of salt and a drizzle of good quality extra virgin olive oil.

Bulgarian Bean Soup
Bulgarian Bean 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    Vn– Vegan    Gf– Gluten free    Df– Dairy free
– Suitable for home freezing once cooled. Consume within 3 months.


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Leek, potato & chive soup

Leek, Potato & Chive Soup
Leek, Potato & Chive Soup
Leek, Potato & Chive Soup

Why is leek and potato soup always a gross white colour? Aren’t leeks green? I know the bottom part of them is white and potatoes are white but unless it’s yogurt, I tend to have a bit of a problem with white food. Anyway, feeling nostalgic, I bought a can of leek and potato soup recently and was bitterly disappointed. What a horrible bowl of white grainy slop! I should have known, canned soup can never compete with homemade, with the exception of Heinz Tomato Soup of course, it’s the best.
So I came up with this rather GREEN version and added some chives and cheddar cheese (because everything in life can be improved with a bit of cheese – that’s just a fact.


Leek, potato & chive soup (As featured in Families First Magazine)
Serves 4 / Hands on time 25 mins / Total time 40 mins / V Gf 
You’ll need:
A food processor or hand blender
3 leeks, roughly chopped
½ large onion, roughly sliced
350g baking potatoes (roughly 3 big ones), peeled and roughly chopped
25g chives, chopped
Knob of butter 1 ½ litres vegetable stock, I use Knorr
150g plain yogurt
Mature vegetarian cheddar cheese, grated
Pomora extra virgin olive oil


TIP: This soup also works well as a broth, so if you don’t have a blender or simply prefer a broth, then chop everything up nice and small and follow the recipe without blending.


Method
1. Sauté the onions in the butter on a medium to low heat whilst you wash and chop your leeks. Add the leeks and sweat down for 10 mins. Meanwhile, wash, peel and chop your potatoes. Roughly chop most of the chives (saving a small sprinkle for decoration) and add to the pot. Give it a good stir and cook for a further 5 mins.
2. Pour in the stock, season generously with salt and pepper and bring to the boil. Once boiling bring down to a simmer and cook for 15 mins.
3. Take off the heat and blend with either a hand blender or a food processor. Once blended add the yogurt and blend again until smooth. Season to taste. Ladle into bowls and serve topped with a handful of grated cheese, a sprinkling of chopped chives, a swirl of extra virgin olive oil and a good crack of black pepper.

Leek, Potato & Chive Soup
Leek, Potato & Chive 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– Gluten free
– Suitable for home freezing once cooled. Consume within 3 months.


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