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.

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.


Turkish lentil soup

Turkish Lentil Soup
Turkish Lentil Soup
Turkish Lentil Soup

Just when I thought our pathetic excuse for a summer had gone, the sun comes out. After a week of drizzle, frizzy hair and wet ballet pumps, I have decided to spend the one weekend of sun in my flat playing Super Nintendo. It’s Jamie’s fault really, he managed to get the damn thing working and now I can’t stop playing it. He’s at work today though so I’m determined to beat his score on Donkey Kong… Yes I am aware of how sad that sounds.
Anyway, lentil soup is one of my favourites but unlike my other recipe, this version is milder and creamier. It’s the addition of egg yolks that give this soup it’s velvety and luxurious texture. Where possible, I try and add a bit of protein to my soups to make them a bit more substantial. On this occasion I’ve used cottage cheese but you can serve it topped with Greek yogurt or even poured over soft boiled eggs.

Turkish lentil soup
Serves 4 / Hands on time 30 mins / Total time 50 mins /
25g unsalted butter
1 large white onion, peeled and chopped
½ tsp turmeric
1 tbs plain white flour
2 medium carrots, peeled and roughly chopped
1½ litres vegetable stock, I use 1 Knorr stock pot
280g red lentils
½ tsp salt
1 bay leaf
2 egg yolks
Extra virgin olive oil
Cottage cheese/plain yogurt to serve (optional)

1. In a large pot, fry the onions on a medium to low heat in the butter until soft (around 10 minutes). Add the turmeric and cook for a further 2 minutes
2. Add the flour and give it a good stir for about a minute. Pour in the stock, add the roughly chopped carrots, lentils, bay leaf and bring to the boil.
3. Turn the heat down to a simmer and cook for 20 minutes stirring occasional to stop the soup from sticking to the bottom.
4. Fish out the bay leaf, take off the heat and blend with a hand blender or pour into a food processor. Blend until silky smooth. Taste and season with salt.
5. Once smooth add the egg yolks and blitz again quickly – you don’t want the eggs yolks to start poaching! Serve topped with cottage cheese/yogurt and a good drizzle of 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.

V– Vegetarian
❄ Suitable for home freezing once cooled. Consume within 3 months.


Noodle Soup

Noodle Soup
Noodle Soup

Everyone loves noodles and everyone loves soup. What everyone doesn’t love, are flecks of soup all over your nice new blouse. It’s a messy bugger to eat but we’ll forgive you noodle soup because you’re so tasty and quick to make. In my opinion, this recipe is worth ruining your best blouse for but if you’re precious about your clothes, pop on an old t-shirt and get stuck in. Alternatively, you could try not eating your soup like a messy hippo by daintily leaning your head over the bowl to prevent splash back. It’s up to you but personally, I’m a hippo.

Noodle Soup
Serves 2 generously / Takes 15-20 minutes / Vegan

2 nests of thin egg noodles
1 medium carrot thinly sliced
2 Handfuls of kale
2 bulbs pak choi
1 Red deseeded chilli (or half a tsp of chilli flakes)
Handful of sugar snap peas roughly chopped
2 Vegetable stock pots
Juice of a lime
4 tbs soy sauce
2 pinches of caster sugar (literally)
Knob of fresh ginger, finely grated
2 cloves of garlic, crushed or finely chopped
2 handfuls of chopped fresh coriander, chopped
4 spring onions, chopped

1. Get 2 medium sized saucepans ready and pop a nest of noodles in each. Finely chop the carrot, sugar snap peas, chilli and cut the pak choi into strips and evenly distribute between both pans. Add a handful of kale and a stock pot in each pan. Put to one side.


2. In two separate ramekins, make the dressing. Add 2tbs of soy sauce, half the juice of a lime, a pinch of sugar, a generous zest of fresh ginger and 1 crushed garlic clove to each ramekin and give each one a good stir. Chop up the spring onions and the coriander and put to one side.
3. Fill each pan with boiling water until each nest of noodles is covered and bring to the boil. Give it a good stir to encourage the stock pot to infuse and simmer for a further few minutes until the noodles and vegetables are cooked.
4. Carefully tip each soup into a large bowl, pour over the dressing and top with fresh coriander and spring onions.
(Sometimes I like to make one for myself and one for lunch the next day but make them at the same time. Put the noodles and the veg in a Tupperware and in a separate pot make your dressing but this time add the stock pot and include the spring onions and the coriander. Once you get to work, fish out the stock pot, add it to the noodles and fill with boiling water. Pop in the microwave for 3-4 minutes. Remove and pop the lid back on and leave to sit for a further 5 minutes to allow the noodles to fully cook. Pour over the dressing and enjoy at your desk.)
If you’ve had a go at making my noodle soup or any of my other recipes I’d love to hear about it @corrieheale corrie.heale@gmail.com

Fridge Soup

Fridge Soup
Fridge Soup

Fridge soup has prevented me from starving to death before pay day for several years now. It’s literally made up of left over bits and bobs in my veg drawer which may not sound appetising but trust me, it’s delicious. All you need is an onion, a couple of stock pots and a load of old veg that needs using up, simples.
It’s never a thick blended soup though, it’s more of a broth inspired by many a skiing holiday. You may or may not know, that being vegetarian in Europe is shit. Made worse by the fact that my dad was a very fussy vegetarian. This meant the only thing we could really eat was cheese because well, there wasn’t much else. Getting the cheese sweats up a mountain became the norm for me and dad, that’s what two fondues a day will do to you.
However, sometimes, rarely but sometimes, we’d be lucky enough to get a vegetable broth. Probably wasn’t even vegetarian but we never asked, we didn’t wanna know. It was always the same, a beautifully clear stock with small elegantly chopped vegetables floating in it and served with a white baguette. Mmmm.
So anyway, back to the soup. Mine isn’t quite so delicate but it’s certainly tasty. Sometimes I dig around my cupboards and chuck in a can of pulses along with anything else that needs using up. You can put whatever you want in it really but here’s the formula I tend to use:

Half an onion +2 garlic cloves + 1.5 litre of stock + half filled pot of veg
+ 1 can of pulses (optional)

Fridge Soup
Serves 4 / Takes 25 – 30 minutes
Make it vegan: Don’t top with cheese
Half a large onion finely chopped
2 crushed garlic cloves
Half a green pepper finely chopped
1 leek roughly chopped
1 large carrot finely chopped
Half an aubergine roughly chopped
2 handfuls of kale
2 handfuls spinach
3 ribs of celery plus inner leaves roughly chopped
2 vegetable stock pots 1.5 litres
Small handful of fresh coriander finely chopped with some storks
Salt and pepper
1 tbs olive oil and sprinkle of Parmesan to serve
(For a more rich broth, try adding a teaspoon or two of Marmite)

1. Fry the onion and crushed garlic in a big pot with fry light and little water to steam and soften. Add the chopped carrots, green pepper, leek and sweat on a medium heat for 5 minutes. The kale, fresh coriander and spinach I’ll add later as that doesn’t take long to cook. If I was adding a can of beans I would also add these later as they only really need heating through.
2. Add the stock, a good pinch of salt and pepper and bring to the boil. Reduce the heat and simmer for 15 minutes.
3. Finally add the kale, coriander, spinach (beans if using) and cook for a further 5 minutes.
4. Serve up with a sprinkle of Parmesan and a tbs of olive oil.

Fridge vegetable broth vs2
Half an onion, 1 large garlic clove, 1 courgette, 2 medium carrots, 1 leek, 2 handfuls of kale, small baking potato, half can of sweetcorn, small handful parsley, half a bottle of passata, 1.5 litre veg stock

Fridge vegetable broth vs3 
Half an onion, 2 garlic cloves, 1 can of chickpeas, 1 red pepper, 1 courgette, 1 baking potato, half a bag of spinach, 3 small carrots, 8 cherry tomatoes, 1.5 litre veg stock, finely chopped parsley.

Fridge Soup
Fridge Soup

If you’ve had a go at making my soup or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com

Smokey Tomato & Chickpea Soup


I couldn’t be bothered to leave the house yesterday so decided to invent a soup out of the bits I already had in the fridge. This is what happened…

“Oh, I only have half an onion… Why do I have so many cans of butter beans? I don’t even like butter beans!… Oh wait, I have chick peas, yes! I swear I had some cumin?! No? REALLY?! Shit!… Oh wait, smoked paprika, that could be interesting… Maybe with some sweet potato?… No wait, they’re Isabelle’s… Half a bag of spinach could work though with some tinned tomatoes maybe? Yes, a smokey tomato chickpea broth… Hope I have some parmesan… YES I DO! Right, sorted, lets do it…

Smokey Tomato & Chickpea Soup
Serves 2 / Takes 30 minutes
Make it vegan: Leave off the grated parmesan 
Half an onion
2 garlic cloves
1 Tbs tomato purée
Can chopped tomatoes
Can chick peas 
Half tsp smoked paprika
500ml stock (1 knorr vegetable stock pot)
100g spinach
Grated parmesan to serve (optional)
Sat & pepper
Extra virgin olive oil

1. Soften the onions and garlic in a tsp of oil on a medium heat.
2. Add the tomato puree, smoked paprika, can of tomatoes and give it at good stir. Add the stock, chickpeas, season and bring the boil.
3. Reduce the heat and simmer for 20 minutes.
4. Pop into bowls, sprinkle with parmesan and drizzle with olive oil. DONE!


If you’ve had a go at making my soup or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com


Green minestrone

Green Minestrone


Poor and fat week is coming to a close my follower chums but fear not, here’s one more jolly slimming, jolly cheap recipe to send you on your merry way… I would write more but I’m tired and can’t be bothered.

Green minestrone
Serves 6 / Hands on time 30 mins / Total time 40 mins / V* Vn* 
Spray oil or 1 tsp rapeseed oil
1 medium white onion, finely chopped
2 medium carrots, peeled and chopped
3 celery sticks, finely chopped
8 leaves of savoy cabbage or 2 handfuls or kale, roughly chopped
1 small baking potato, cubed
1 leek, roughly chopped
1.5 litres vegetable stock (I use 2 Knorr stock pots)
75g orzo pasta
30g fresh basil
2 garlic cloves, roughly chopped
Parmesan* or vegetarian Italian hard cheese, grated to serve (optional)
Drizzle of extra virgin olive oil to serve (optional)

*Make it vegan by leaving out the parmesan
* Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.

❄ Once cooled, suitable for home freezing. Consume within 3 months. 

1. Cook the onion and the leek in the oil on a medium heat for 10 minutes or until soft (add a dash or water to help them steam and cook faster without adding more oil). Meanwhile, chop the carrots, potato, cabbage and celery into roughly 1cm pieces and add them to the softened leek and onions. Cook for a further 5 minutes.
2. Add the stock, give it a good season with salt and pepper and bring to the boil. Once boiling turn the heat down and simmer for 15 minutes.
3. Add the Orzo pasta and continue to cook for another 10 minutes. Meanwhile, in a mini blender or food processor, blitz the fresh basil, garlic and 8 Tbs of the vegetable soup water together, until you have a watery green liquid. Add this to the soup and give it a good stir.
4. Ladle into bowls, sprinkle with parmesan (optional) and drizzle with extra virgin olive oil. Serve with bread and butter.

Green Minestrone
Green Minestrone

If you’ve had a go at making my soup or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com

Spicy Carrot & Lentil Soup 3 Ways

Spicy Carrot & Lentil Soup
Spicy Carrot & Lentil Soup

Woke up feeling old, obese and poor. Something must be done before I turn into Kirstie Alley, a plus size Scientologist who married her cousin… At least she was married though right? Not that I want to marry my cousin, although he is very nice but unfortunately he’s already married… Look, I don’t want to marry my cousin! We’re getting off topic.
I think that’s enough talk of incest for one Sunday, lets talk about carrots. I always seem to end up with a ton of carrots in the fridge at the end of the month, so this soup is really good at using them up. Also, this recipe isn’t just cheap, it’s low fat, so this time next week I expect to look less like Kirstie Alley and more like Miranda Kerr please, thank you.
Although, eating the same old soup for lunch everyday makes me want to kill myself at the best of times, so I’ve managed to adapt the recipe throughout the week to help change things up a bit. I’ve made 3 of my favourite variations to try and keep it as exciting as possible (well, as exciting as lentil soup can be).

Spicy Carrot & Lentil Soup 3 Ways
Serves 4 / Takes 30 minutes / V Vn 🌶
Make it vegan: Leave out greek yogurt and egg variations
1 large white onion, chopped
2 garlic cloves, crushed
Half a red chilli, deseeded and finely chopped
1 tsp cumin
1 tsp turmeric
8 Carrots, peeled and roughly chopped
4 Handful of red lentils
1.5 Litres of vegetable stock (I use 2 knorr vegetable stock pots)
Spray oil (I use fry light)
Salt and pepper
(Once cooled, suitable for home freezing)
Additional extras: Sweet potato, a couple of free range eggs, fresh spinach, chickpeas and greek yogurt.
1. Roughly chop the onion, half the chilli and crush the garlic. Add to a pan with a bit of spray oil, the cumin and the turmeric and fry until the onion has softened. Keep adding a bit of water to prevent the vegetables from burning, this also helps them steam and cook faster.
2. I’m too lazy to peel my carrots so I just roughly chop them and add them straight to the onion mixture. (The soup gets blended at the end so don’t spend ages chopping everything perfectly)


3. Cook the carrots for around five minutes, add the stock, the lentils and season. Bring to the boil and then simmer gently for about 20 minutes.


4. Take the soup off the heat and blitz with a hand blender or food processor (I use a hand blender). So that’s it!

Now, if you want to jazz up your soup see my 3 variations below…

Variation 1: Add a boiled egg, a chopped red chilli and some chilli flakes.

Variation 2: In a frying pan add a can of chick peas, a crushed garlic clove and a bit of spray oil, plus a couple of tbs of water and season. Add a whole bag of spinach one handful at a time and cook down. Season with every handful. Also, continue to add spoonfuls of water to keep the mixture moist (gross word, sorry). Top with chopped fresh coriander and half a jalapeno chilli. This makes quite a lot so whatever I don’t use I keep in the fridge and top a baked sweet potato with it the next day.

Variation 3. Chop a sweet potato into wedged and spray them with spray oil on a baking tray. Season with chilli flakes and salt. Roast at 200c (180c fan) for half an hour whilst your soup is simmering. Serve with a greek yogurt and a sprinkle of salt and black pepper.


Spicy Carrot & Lentil Soup
Spicy Carrot & Lentil Soup

I later enjoyed pouring all the variations into one bowl and eating them all together like some sort of monster. YUM!

If you’ve had a go at making my soup or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com