When its cold outside is there anything more comforting than a big bowl of warming, nourishing soup? Here are two very different vegetable based soups, a chunky Carrot and Chickpea soup that couldn’t be more simple to make and a versatile Mulligatawny. Both are meals in themselves and have the added advantage of being suitable for vegetarians and vegans, as well as being gluten free and adaptable for lactose intolerance. Both soups use herbs and spices with natural health benefits helping to build defences against winter ‘bugs’. Continue reading
Portobello mushrooms stuffed with parsnip puree, topped with golden, garlic and thyme crumbs.
In Northern Italy the Portobello mushroom it is known as ‘Cappellone’ or ‘big hat’. The large meaty cup shaped mushroom lends itself to being filled with all manner of delicious stuffing’s. They make meals in themselves and delicious accompaniments to main course meals. Here I have filled them with a smooth parsnip puree scented with bay ,and topped them with crisp garlic and thyme flavoured breadcrumbs.
This is a great entertaining recipe as they can be prepared in advance up to the cooking stage, covered and stored in fridge for 24 hours before you need them. This dish is a fabulous vegetarian option and you could make it vegan by omitting the milk and cooking the parsnips in a light vegetable stock. Continue reading
This salad packs a healthy punch helping to ward off winter bugs and colds. Chicory and watercress are packed full of vital vitamins and minerals and oranges and parsley are brimming with vitamin c . The pesto contains antiviral garlic, and walnuts which are a superfood in their own right. Continue reading