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Today I made a wonderful carrot soup. Sainsburys have an offer on carrots at the moment so I took this as a great opportunity to make some orange food!!! Its also almost halloween, so this will come in very handy.


Todays soup uses general house hold items, that you probably already have at home. Its an easy way to use up things you might not normally use and have a nice warm bowl of tasty soup.

So lets get to it.

You will need: (4 servings) For the soup: – 5 large carrots – 1 large onion – 2 vegetable stock cubes – 3 garlic cloves – 1 teaspoon of tumeric – 1 teaspoon of cumin seeds – 1/2 cup of red lentils.

For the chickpea garnish – 1/2 a can of drained chickpeas – Salt – Pepper – Curry powder

Step 1) Dice 1 large onion and 3 garlic cloves, and add to a soup pan with hot oil. Then peel and chop roughly your carrots. Allow the onions and garlic to brown. Step 2) Add 4/5 cups of water to your carrots and onions. Along with your dried spices, tumeric, cumin seeds. Step 3) Once the water begins to boil, add your 2 vegetable stock cubes and half a cup of red lentils. Step 4) Allow this to cook on a medium heat until the carrots are soft. Step 5) Now lets make the chickpea garnish. Open and drain a can of chickpeas. Put half of your chickpeas on baking paper, or an oven dish. Step 6) Sprinkle with a generous amount of salt (not too much), pepper, and curry powder. Spray with oil and cook in the oven until golden brown and crispy. This will add a real nice texture to your soup.

Finally) Once the carrots are soft blend your soup in a blender. Then serve. Garnish with the roasted chickpeas, and any other random herbs you may have. I used mint and sage.

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Hello, welcome to my blog. Firstly, thank you for following and thank you for visiting. To keep up to date with new recipes make sure you subscribe to my blog (its free) and follow my instagram page @rooskitchen to stay tuned.

Todays recipe was super easy, but so very tasty. I was actually meant to make a ‘posh beans on toast’ type of thing. But instead I turned it into a soup. Yet again another recipe made up on the spot! But I always find these are the best type of recipes. So todays dish is butter bean and kidney bean soup/stew with herby toast.

Lets get started because we are all hungry and we all want to eat some tasty vegan food.

You will need: (2 servings) -1 courgette -1 onion -Half a can of butter beans -Half a can of kidney beans -2 garlic cloves -Sriracha -2 vegetable stock cubes -Fresh dill -Fresh parsley -2 slices of bread -2 Spring onions / scallions

Step 1) Dice your vegetables. 1 courgette, 1 onion, 1 red pepper and 2 garlic cloves. Gently fry in a little bit of oil until cooked/soft.

Step 2) Drain and add 1/2 can of butter beans and 1/2 can of kidney beans. These were left over from the day before.

Step 3) Add 2 vegetable stock cubes and 2 cups of water.

Step 4) Add a couple squirts of sriracha hot sauce.

Step 5) Toast your bread. In a bowl mix together vegan butter and fresh chopped parsley. Butter your toast with this.

Step 6) Serve, finish with chopped spring onions, freshly chopped herbs, parsley works best for this and vegan cream.

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Hello followers, new followers and first timers. I have a beautiful recipe for you all today. This is my version of hassleback potatoes. I have always wanted to try these, on instagram they look so tasty. So I decided to make my own version. This is perfect for the cold weather, this is what I call tasty and healthy comfort food. This is such a simple easy recipe! You need to try it.

Heres what you will need: (1 serving) – 3 medium size potatoes – 1/4 of sliced onion – 1 large carrot – 1/4 of a pomegranate – 3 large green beans finely chopped – Mixed salad – Oil Seasonings: – Salt – Pepper – Cumin seeds

So, lets go!

Step 1) Wash your potatoes thoroughly, and slice in half long ways. Use a sharp knife to score the potatoes with a criss cross pattern. I did some on the skin side and some on the naked side.

Step 2) Smother the potatoes in oil, and lots of salt and pepper and cumin seeds! Step 3) Place onto baking paper and put them into the oven on a medium heat. Making sure the criss crossed side is facing up. (Once the potatoes are soft, you need to grill them a little bit to crisp them up nicely).

In the mean time, lets get cracking with our garnish.

Step 4) Lets make the carrot spirals. I used a potato peeler to peel 1 large carrot. Then I used the potato peeler to create long carrot strips. We will use these later to decorate our dish.

Step 5) Chop the raw onion into slices, and add hot water to your green beans to cook them, and then chop them up nicely. Deseed your pomegranate also.

Step 6) Now your potatoes should be cooking nicely, once these are done you can plate everything up. Open up your salad bag, and place it on your place, plate your potatoes, onions, green beans, and your carrot ribbons, and pomegranates.

To make the carrot strips, something you do last minute, simply take a couple of carrot strips, place them over each other, and then roll them up with your fingers.



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