Bulgarian bean soup

February 8, 2017April 1, 2020 ~ Corrie ~ 3 Comments

“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 2 Knorr stock pots
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.

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.

Leek, potato & chive soup

January 6, 2017January 31, 2020 ~ Corrie ~ Leave a comment

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 to serve (optional)
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.

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

August 8, 2016January 18, 2021 ~ Corrie ~ 2 Comments

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 – go wild why don’t you.

Turkish lentil soup
Serves 4 / Hands on time 30 mins / Total time 50 mins / V ❄
25g unsalted butter
1 large white onion, peeled and chopped
½ tsp salt
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
275g dried red lentils
1 bay leaf
Extra virgin olive oil
Cottage cheese/plain yogurt to serve (optional)

Method
1. In a large pot, fry the onions and salt in the butter over a medium to low heat with the lid on until softened. Add the turmeric and cook for a further 2 mins
2. Add the flour and give it a good stir and cook for a minute or two stirring continuelly. Add the carrots and pour over the stock before adding the lentils and the bay leaf. Bring to the boil.
3. Turn the heat down to a simmer and cook for 25-30 mins stirring occasional to stop the lentils 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, 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

April 8, 2016January 24, 2020 ~ Corrie ~ 1 Comment

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 / Hands on time 20 mins / Total time 20 mins / V Df
2 nests fine egg noodles
1 medium carrot, thinly sliced
2 handfuls of kale
2 bulbs pak choy, sliced
½ tsp of chilli flakes
Handful of sugar snap peas, roughly chopped
2 vegetable stock pots, I use Knorr
Dressing
1 lime
4 tbs light soy sauce
2 pinches of caster sugar
Knob of fresh ginger, finely grated
2 cloves of garlic, peeled and crushed
2 handfuls fresh coriander, chopped
4 spring onions, chopped

Method
1. In 2 medium sized saucepans, place an individual nest of noodles into each. Finely chop the carrot, sugar snap peas and cut the pak choy into strips. Evenly distribute between both pans and add a handful of kale and a stock pot into each pan. Put to one side.
2. In 2 separate ramekins, make the dressing by adding 2 tbs of soy sauce to each along a pinch of sugar, half the fresh ginger, half the crushed garlic and the juice of half a lime. Give each a little stir until combined.
3. Chop the spring onions along with the coriander and put to one side.
4. Boil a kettle and pour the boiling water over the noodles in the saucepan until covered before bringing to the boil. Give each saucepan a stir to encourage the stock pot to infuse and simmer for a few minutes until the noodles are cooked and the vegetables are tender.
5. Carefully tip each soup into a large bowl, pour over the dressing and top with fresh coriander and spring onions.

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. Df – Dairy free

Fridge soup

February 15, 2016January 24, 2020 ~ Corrie ~ 2 Comments

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 cubes and a load of old veg that needs using up.
It’s never a thick blended soup though, 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 we’d be lucky enough to order a vegetable broth. Probably wasn’t vegetarian but we never asked, we didn’t want 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…

½ onion + 2 garlic cloves + 1.5 litre stock + half filled pot of veg + 1 can of pulses (optional)

Fridge soup
Serves 4 / Hands on time xx / Takes 25 – 30 minutes / V Vn Gf Df ❄
1 tsp rapeseed oil
½ onion, finely chopped
2 garlic cloves, crushed
½ green pepper, de-seeded and finely chopped
1 leek, roughly chopped
1 carrot, peeled and finely chopped
½ an aubergine, roughly chopped
2 handfuls of kale
2 handfuls spinach
3 ribs of celery plus inner leaves, roughly chopped
1.5 litres vegetable stock, I use 2 Knorr stock pots
Small handful fresh coriander finely chopped
Extra virgin olive oil to serve
Grated vegetarian cheese to serve (optional)

TIP: If using green vegetables such as kale, broccoli, courgettes, leafy greens etc, add these 5 mins before the end as they won’t need much cooking – they will keep their vibrant colour and crunch.

Method
1. Fry the onion and garlic in a large heavy bottomed pot in a tsp of oil over a medium heat. Sweat with the lid on for 5 mins before removing and adding a dash of water to help the onions steam and soften. Add the carrots, green pepper, leek and continue cook for 5 mins.
2. Add the stock, season well with salt and pepper and bring to the boil. Reduce the heat and simmer for 15 minutes.
3. Finally add the kale, coriander, spinach and cook for a further 5 mins along with any canned pulses you may fancy (optional). Serve the broth drizzled in extra virgin olive oil and a sprinkle of cheese (optional).

Other variation examples…
Fridge vegetable broth vs2
½ an onion, 1 garlic clove, 1 courgette, 2 medium carrots, 1 leek, 2 handfuls of kale, small baking potato, ½ can of sweetcorn, small handful parsley, half a bottle of passata, 1.5 litre veg stock

Fridge vegetable broth vs3
½ 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.

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
Gf– I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be. Always check the label.
❄ The soup is suitable for home freezing once cooled. Consume within 3 months.

Lentil & pumpkin soup

October 13, 2015January 25, 2020 ~ Corrie ~ Leave a comment

HALLOWEEN SPECIAL: Pumpkin & Lentil Soup

Let’s all buy pumpkins and spend hours angrily peeling, deseeding and chopping them. YAY!… Okay, so pumpkins are a pain in the arse, but we all know we’re gonna end up putting one in our basket – until we realise it’s too heavy so try and get a trolley but can’t, because you don’t have a pound, so instead throw it on the floor, and walk out the shop.

If you did however manage to purchase a pumpkin, then why not make a delicious soup with it? Don’t mind if I do.

Lentil & pumpkin soup
Serves 4 / Takes 20 mins / Total time 40 mins / V Gf*
You’ll need: A hand blender or food processor
1 tsp rapeseed oil
1 onion, roughly chopped
½ tsp chilli flakes
3 garlic cloves, crushed
800g pumpkin, de-seeded, peeled and chopped
Small handful fresh thyme leaves
500ml gluten-free vegetable stock, I use 1 Knorr
1 can of low-fat coconut milk
3 handfuls red lentils
Garnish
2 handfuls pumpkin seeds
4 tbsp of Greek yogurt

Method
1. Add a tsp of oil to a large heavy bottomed pot and sweat the chopped onion on a medium heat until soft. Add the chilli, garlic, pumpkin, 2tbsp of water and the thyme leaves.
2. Continue to cook for a further 5 mins before adding the stock, coconut milk and lentils. Season well with salt and pepper and bring to the boil. Cover and simmer for 20 mins.
3. Meanwhile, heat a small non-stick frying pan over a medium to high heat and toast the pumpkin seeds for a couple of minutes.
4. Take the soup off the heat and blend with a hand blender or food processor. Serve topped with the toasted pumpkin seeds and a dollop of yoghurt.

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.

Smoky tomato & chickpea soup

August 31, 2015January 26, 2020 ~ Corrie ~ Leave a comment

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 smoky tomato chickpea broth… Hope I have some cheese… YES! Right, sorted, lets do it…

Smoky tomato & chickpea soup
Serves 2 / Hands on time 15 mins / Total time 35 mins / V Vn Gf* Df
1 tsp rapeseed oil
½ an onion, finely chopped
2 garlic cloves, peeled and finely chopped
1 tbs tomato purée
1 can chopped tomatoes
1 can chick peas, drained and rinsed
½ tsp smoked paprika
500ml vegetable stock*, I use Knorr
100g spinach
Handful grated vegetarian cheese to serve (optional)
Extra virgin olive oil to serve

Method
1. In a medium sized saucepan, sweat the onions and garlic together in the oil over a medium heat. Put the lid on and allow to sweat for 10 mins.
2. Add the tomato puree, smoked paprika and cook for a further 2 mins before adding the tinned tomatoes and seasoning well with salt and pepper. Give it at good stir, add the stock and bring to the boil before reducing down and simmering for 15 mins
3. Add the drained chickpeas with the spinach and cook for a further 5 mins.
4. Serve topped with a good drizzle of extra virgin olive oil and sprinkling of cheese (optional).

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– Vegans forgo the cheese Df– Make dairy free by leaving out the cheese
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.

Green minestrone

August 5, 2015January 26, 2020 ~ Corrie ~ Leave a comment

Poor and fat week is coming to a close my follower chums but fear not, here’s one more jolly slimming and jolly cheap recipe to send you on your 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 ❄
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
Vegetarian Italian hard cheese or Parmesan* grated to serve (optional)
Drizzle of extra virgin olive oil to serve
Bread to serve (optional)

Method
1. In a large, heavy bottomed pot, sweat the chopped onion and the leek in the oil over a medium heat for 10 mins or until soft, adding a dash or water to help steam if needed. Meanwhile, dice the carrots, potato and the celery and add them to the softened leek and onions. Cook for a further 5 mins.
2. Add the stock, season well with salt and pepper and bring to the boil. Once boiling turn the heat down and simmer for 15 mins.Add the Orzo pasta and continue to cook for 10 mins.
3. Meanwhile, in a mini blender or food processor, blitz the fresh basil, chopped 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. Finally add the cabbage or kale and cook for 5 mins.
4. Ladle into bowls, sprinkle with cheese (optional) and finish with a drizzle of extra virgin olive oil. Serve with bread and butter.

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 – Vegans forgo the cheese
* Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.
❄ The soup is suitable for home freezing once cooled. Consume within 3 months.

Spicy carrot & lentil soup 3 ways

June 21, 2015January 29, 2020 ~ Corrie ~ 2 Comments

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 / Hands on time 15 mins / Takes 35 mins / V Vn* ❄🌶
You’ll need: Hand blender or food processor
1 tsp rapeseed oil
1 large white onion, peeled chopped
2 garlic cloves, crushed
¼ chilli flakes
1 tsp cumin
1 tsp turmeric
8 carrots, peeled and roughly chopped
4 handful of red lentils
1.5 litres vegetable stock, I use 2 Knorr stock pots
Additional extras: Sweet potato, a couple of free range eggs, fresh spinach, chickpeas and greek yogurt

Method
1. Add a tsp of oil to large heavy bottomed pot over a medium heat. Add the onion and garlic and sweat for 5 mins with the lid on, adding a dash of water if necessary. Add the cumin, turmeric and the chilli flakes and continue to cook for a further 2 mins adding another dash of water if needed.
2. Add the peeled and roughly chopped carrots and cook for a further 5 mins before adding the stock and the lentils. Season well with salt and pepper and bring to the boil. Reduce to a simmer for 20 mins.
3. Take the soup off the heat and blitz with a hand blender or food processor. Top with your chosen toppings and serve

Variation 1: Add a boiled egg, a chopped red chilli and some chilli flakes.
Variation 2: In a frying pan, heat a tsp of oil before adding a drained can of chick peas along with a crushed garlic clove. Add 100g of spinach one handful at a time and cook down. Season well with salt and pepper with every handful. Serve on top of the soup
Variation 3. Chop a sweet potato into wedges and toss in a tsp of oil. Place on a baking tray, season well and sprinkle with chilli flakes. Roast in an oven at 200°C/180°C fan/400F/gas mark 6 for 30 mins. Serve the cooked wedges on top of the soup with Greek yogurt.

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 – The base soup is vegan 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.