Tag Archives: herbs

Golden Carrot and Turmeric Soup

A rich and nutritious golden soup for the start of Autumn!

Ingredients:
1 thumb sized piece of ginger, peeled
4 or 5 small new potatoes, skins on, chopped small
5 large carrots or equivalent, scraped and chopped
1 large onion, peeled and chopped
5 cloves of garlic, chopped
a handful of cashew nuts
1 to 2 heaped teaspoons of turmeric (we used this one)
about 1 teaspoon of black pepper, freshly ground if possible
1 tablespoon of olive oil
water to cover ingredients well
seasalt to taste

Place the ginger, potatoes, carrots and onion in a large pan and cover well with boiling water. Bring back to boil and add the cashew nuts and garlic. While the vegetables are cooking mix the turmeric in the olive oil with the black pepper and leave to stand.

Once the vegetables are tender, add salt to taste and place everything – veg, liquid, nuts, turmeric/oil mix – into a blender and blitz until smooth.

Pour into bowls and squeeze some lime juice over the top. Yum!

Montbretia by the pond:


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Carrot, Coriander and Ginger Soup

This is such a bright and flavourful recipe, it would make a good addition to a festive meal!

Ingredients (for four):
a little olive oil
8 carrots, scraped and chopped
1 large onion, chopped
1 stick of celery, chopped
1 small potato, diced small
2 inch square of fresh ginger, peeled and cut up
1 tablespoon of dried coriander (you could use fresh but it will make the soup go a bit green/brown in colour)
6 or 7 cloves of garlic, crushed or sliced (or even thrown in whole)
a handful of cashew nuts
water as needed
seasalt to taste

In a large pan, fry off the onion, carrot and celery until softened. Add the potato, ginger, coriander, garlic and nuts and cover with water. Bring to the boil and turn down to a simmer for about 20 minutes or until all vegetables are tender. Add salt to taste and then blend it all up! Delicious ūüôā



Tofurky Roast

Ocado are doing a gorgeous looking Tofurky Roast with herb gravy this year (plus a £20 off your first order offer).

Photo taken from this Guardian article: Tofu Turkey with all the Trimmings; Britain carves out a meat-free Christmas.

Don’t miss our own festive recipes on the Yule page!

Now… off to decorate the enormous tree that has come home this year…



carroty soup, nasturtium optional

soup and nasturtium

The weather may be dull but the soup doesn’t have to be!

Carrot, Sweet Tattie and Pepper Soup
Ingredients:
1 tablespoon of olive oil
1 red onion, chopped
5 large carrots, scraped and chopped
1 medium sweet potato, peeled and chopped
2 large peppers, de-seeded and chopped, we used 1 red and 1 orange
about half a cup of quinoa
small bunch of fresh coriander or a tsp of dried cumin
5 cloves of garlic
water to cover
seasalt to taste

nasturtium

In a large pan, fry off the onion for a few minutes before adding the other veg. Stir until coated in oil and then add water (boiled in kettle makes cooking quicker). Add the quinoa, coriander/cumin and garlic and cook until the quinoa has sprouted and the vegetables are tender. Add salt. Blend until smooth, adding more water if too thick. If you like a creamy soup and have a strong blender throw a handful of cashew nuts in there too.

Enjoy in all and any weathers!

carrot soup

Soapnut Salve

salve

This is a beautiful new product from Living Naturally, the makers of soapnuts, that wonderfully pure and natural laundry alternative. Bergamot, Ylang and Rose Soapnut Salve is gentle, does not sting even slightly sore skin and smells glorious, the dominant scent being ylang ylang.

We’ve used it on chapped hands, mild eczema and sore noses with perfect skin-softening effect. It contains a wide variety of herbs including soapnuts themselves, and also: plantain, marshmallow, chickweed, burdock, calendula and dandelion.

frosty

This review has been organised by the VEGAN lifestyle ASSOCIATION It has not been paid for and the products were sent free of charge. This is  genuine and unbiased review of the product. Living Naturally is listed with the VLA and offers Associates a 20% discount and you can take advantage of this here

Tarragon and Thyme Roast Fennel

fennel

Simple and so, so  delicious.

Ingredients:
1 bulb of fennel per person
root veg such as carrots or parsnips, at least two per person
chopped leeks or onions
a handful of fresh herbs, here we used tarragon and thyme, sage is also very good
seasalt to taste (you don’t need much, this dish is flavoursome)
fresh ground black pepper
sunflower oil to rub

Chop/scrape/wash your veg and place in a roasting tray. Rub in the herbs, salt, pepper and oil so everything is well coated. Roast at 200C/400F for at least half an hour, giving a stir/turn with a spoon a couple of times during cooking. Great served with brown rice and steamed kale that has been seasoned with lemon juice and a little margarine.

Another good combination: chocolate muffins (use one of our cake recipes) and mandarin segments:

muffins


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a pasta dish and a dragonfly

pasta

So simple: cook pasta of your choice; fry up some chopped onions and whole chestnut mushrooms in a little olive oil. Once cooked, drain the pasta and stir everything together adding salt as desired. Add chopped parsley and cherry tomatoes, some seeds. Eat.

And a dragonfly, there are so many this year…

dragonfly