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Top 5 dishes made from vegetable stock (I used “Marigold” powder)
1 . Leek, Turkey Rashers & Two Beans One-Pot
Leek, Turkey Rashers & Two Beans One-Pot
This was inspired by a recent Waitrose recipe, which I’ve developed and altered to suit the family’s tastes.
Ingredient
4 cloves
garlic, thinly sliced
100 ml
dry white wine
1 (400 g)
can flageolet beans
1 (400 g)
can cannellini beans
1/2 tsp
dried thyme
1/2 tsp
dried rosemary
1/2 tsp
dried oregano
Cooking instructions
* Step 1
Bring the oil to a medium-high heat in a large saucepan or casserole
* Step 2
Fry the leeks, red onion and turkey rasher pieces for 5-6 minutes, gently stirring occasionally to avoid sticking and encourage even frying. Stir in the garlic and fry for a further 2 minutes.
* Step 3
Stir in the white wine, then the stock, beans, herbs and potatoes and bring to the boil. Cover, reduce heat to a simmer and cook, stirring occasionally, for 20-25 minutes until the potatoes are just cooked.
* Step 4
Stir in the green leek pieces and the apple and cook until softened, 3-5 minutes. Taste and season if required. Serve piping hot with your choice of carbs. We had tortillas.
Note: if there is a photo you can click to enlarge it
2 . Quick & Easy Carrot, etc. Soup
Quick & Easy Carrot, etc. Soup
Similar to some of my other soups but for ease using the soupmaker for the first time this autumn. Fresh bread makes a nice accompaniment. #WastenotWantnot
Ingredient
4 cloves
garlic, chopped
Cooking instructions
* Step 1
Put all ingredients into the soupmaker. Put on lid and press start button.
* Step 2
When soupmaker sequence is completed (usually 22-25 minutes), serve nice and hot. Add garnish of roughly chopped coriander or parsley if wished.
Note: if there is a photo you can click to enlarge it
3 . Orientally-oriented Pumpkin Soup
Orientally-oriented Pumpkin Soup
‘Twas my turn to make the soups for our Tuesday Village Community Care lunch. As well as my leek, carrot and potato soup (see Cookpad), I wanted to give them something a little different. It’s my take on ideas from a number of sources but principally inspired by a Good Food recipe.
Ingredient
2 1/2 kg
pumpkin, peeled and chopped
4 cloves
garlic, thinly sliced
1/2 tbsp
ginger purée
3 sticks
celery, thinly sliced
5 tbsp
Thai Green curry paste
1 1/2 litres
vegetable stock (I used Marigold powder)
Handful
Coriander, chopped
Cooking instructions
* Step 1
Pre-heat oven to Gas Mark 6 or electric equivalent (Circotherm 170C).
* Step 2
Toss the pumpkin pieces in 3 tbsp of the oil and roast in the oven for 30-35 minutes.
* Step 3
After 15-20 minutes, in a stockpot (or ordinary pan if making a scaled-down quantity), gently fry the onions, garlic, chilli, ginger purée, celery and lemongrass in the remaining oil for about 10 minutes, or until softened.
* Step 4
Add the curry paste and cook for 2 minutes, stirring gently. The pumpkin should be roasted by this point.
* Step 5
Add the roasted pumpkin, coconut milk, lime juice and stock. Stir gently but thoroughly and bring to the boil, stirring occasionally. Simmer for 5 minutes, then remove and discard the lemongrass.
* Step 6
When sufficiently cooled, season to taste and blend to a smooth consistency.
* Step 7
Reheat when ready to eat, adding the coriander and serve piping hot.
Note: if there is a photo you can click to enlarge it
4 . Spring Vegetable Casserole
Spring Vegetable Casserole
This makes for a rather hearty plant-based meal. There are no tomatoes coz we eat rather a lot of them and they’re a fruit anyhow. Replace the wine by additional stock if preferred. #seasonalingredient
Ingredient
4 cloves
garlic, sliced
1/2 tsp
ground cumin
1 tsp
smoked paprika
1/2 tsp
black mustard seeds
2 sticks
celery, sliced small
250 g
French beans, trimmed
250 ml
dry white wine
A few
twigs fresh thyme
Cooking instructions
* Step 1
In a casserole on a medium-high heat, fry the onions and shallots in the oil, stirring only to avoid sticking, for 8-10 minutes to soften.
* Step 2
Add the garlic, cumin, smoked paprika, mustard seeds, chilli and mushrooms. Stir gently but thoroughly and cook for another 2 minutes.
* Step 3
Add the carrots, potatoes, celery, beans, parsnip and pepper. Stir well and cook for a further 3 minutes, stirring frequently.
* Step 4
Stir in the stock and wine and add the thyme twigs. Again, stir gently but thoroughly and bring to a boil. Reduce to simmer, cover and continue for a further 20 minutes, stirring occasionally.
* Step 5
Remove the thyme stalks, stir well, re-cover and continue simmering for a further 20 minutes or until the vegetables are nicely cooked.
* Step 6
Season and serve onto warmed plates or dishes. Accompaniments should not be needed but maybe a chunk of artisan bread to soak up the juices!
Note: if there is a photo you can click to enlarge it
5 . Use-up Limited Veggie Soup
Use-up Limited Veggie Soup
I was almost out of vegetables until tomorrow’s delivery. So out came the soupmaker to make a quick lunch with just a few ingredients. #WastenotWantnot
Ingredient
4 cloves
garlic, chopped
2 sticks
celery, chopped
Cooking instructions
* Step 1
Put all the ingredients in the soupmaker and switch on.
* Step 2
At end of the soupmaker cycle, season to taste (if necessary) and serve piping hot with a dollop of soured cream per serving to garnish (optional) and your choice of bread.
Note: if there is a photo you can click to enlarge it
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