Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Smoky Mexican Bean Soup with Spelt Soda Bread

Mexican Bean Soup

In cold weather, there is nothing more warming and comforting than a big bowl of steaming soup. Or do I mean stew? I’m not entirely sure whether this Mexican bean soup is actually a soup or stew, but with a generous amount of vegetables, beans and spicy Mexican flavours, it certainly makes for a satisfying meal. It’s especially good when served with some hearty soda bread spiked with a little smoked chilli honey.

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Spiced Parsnip Spinach Soup with Apple and Turmeric

Parsnip Spinach Soup

Lunch, Soups, ThermoCook, Vegan | 19th January 2016 | By

CT gets a bit sniffy about watching endless cookery programmes, although he does cave in for the Great British Bake Off. So when he’s away I take the opportunity and catch up on the odd programme. He’s been away enough over the last couple of months for me to see the entire Simply Nigella series. Her parsnip spinach soup I simply had to try.

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Cucumber and Celery Smoothie or Summer Soup

Lunch, Optimum 9200A, Smoothie, Soups | 17th September 2015 | By

A couple of months or so ago, I decided we needed a change from fruity smoothies for our morning breakfast. Delicious as they are, I’m more used to having something savoury at this time in the morning – it just feels right somehow.

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Summer Green Soup with Parsley and Almond Pesto

Green Summer Soup

Dinner, Soups | 7th August 2015 | By

Just because it’s summer, it doesn’t mean I don’t want soup, especially when that soup is packed with summer produce. With a house full of newly dug potatoes, courgettes and broad beans, I took inspiration from a Nigella recipe for Summer Minestrone in the September 2004 issue of Delicious.

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Spiced Lentil, Carrot and Roasted Tomato Soup

Lentil & Tomato Soup

Lunch, Savoury Chocolate, Soups | 25th January 2015 | By

The other day, I had the pleasure of sharing a bowl of soup with The Hedge Comber. As it was rather cold outside I fancied making something both warming and colourful. I always have split red lentils in the house, but I also happened to have carrots and tomatoes too. All were of a suitable hue I reckoned. As for flavourings I decided ginger and home-grown chilli for warmth and rosemary and thyme for aroma would hit the spot.

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