When the temperature drops we tend to think about cooking more of the winter warmer food. The first one that pops into my thoughts is soup. I love making a big batch of soup on a Friday night, and having it in the fridge for over the weekend. There are so many different bases you can use, but I love the richness of a tomato based soup. This first one is a regular during winter at our house.

 

Garden Vegetables with Chickpeas & Pesto

2 x tablespoons of coconut oil

2 x carrots, cut in half and then sliced

2 x stalks of celery, sliced

1 x brown onion, chopped

2 x tablespoons of organic tomato paste

Approximately 6 x cups of organic vegetable stock (homemade if possible)

1 x handful of green beans, sliced on an angle

1 x cup of frozen peas

1 x tin of organic chickpeas

Pesto (preferably dairy-free)

Seasoning (salt & pepper)

Pan fry the celery, carrots & onion in the coconut oil until softened. Season, and stir in the tomato paste. Cook for a further minute. Add the stock, green beans, peas and chickpeas. Simmer for approximately 15 min. Serve and top with a spoonful of pesto.

Winter Garden Vegetables Soup

4 x tablespoons of coconut oil

3 x leeks, chopped (white sections only)

4 x cloves of garlic, minced

2 x carrots, sliced

2 x potatoes diced

2 x cups of green beans, sliced on an angle

8 x cups of organic vegetable stock

1 x tin of organic diced tomatoes

2 x cobs of corn, remove kernels

1 x handful of chopped parsley

seasoning (salt & pepper)

Over medium heat, pan fry the leek & garlic in the coconut oil, until softened. Add the carrots, potatoes and green beans and continue to cook for another 5 mins, stirring. Add the stock and bring to a boil, then reduce to simmer and season. Then add the tomatoes & corn. Reduce to low, and cook for approximately 30 min until tender. Remove from heat, add the parsley and adjust the seasoning. A couple of teaspoons of lemon juice can also be added to enhance the flavour.

Chunky Garden Soup

2 x tablespoons of coconut oil

2 x onions, diced

3 x cloves of garlic, crushed

1 x litre of organic vegetable stock

2 x cups of tomato passata

8 x chat potatoes, cut on half

250 g x a mix of turnip & swede, cut into small cubes

2 x carrots, cut into cubes

2 x zucchini, cut into chunks

4 x small yellow squash, cut into 1/4

1/4 x cup of parsley, chopped

Seasoning (salt & pepper)

Pan fry onion & garlic over medium heat in the coconut oil until soft. Add the stock, tomato passata, potatoes & turnip/swede and bring to a boil. Reduce and simmer for approximately 30 min and season. Add remaining ingredients, and simmer until tender. Check seasoning before enjoying.