I got this recipe from the slimming world website, but I’ve made some changes to suit my personal tastes.
5 carrots, chopped
4 parsnips, chopped
1/2 Butternut, chopped
1 onion, diced
8 sticks of celery, diced
1 swede, diced
1 garlic clove, chopped (I didn’t use any, cause I’m not a garlic person)
2 bay leaves
2 vegetable stock cubes
3 pints boiling water
1 tsp dried ginger
1 tsp chilli powder
freshly ground black pepper, to taste
Preheat the oven to 200°C/Gas 6. Peel and chop the carrots and parsnips (and butternut). Place them in an oven-proof dish, Spray with Fry Light and place in the oven for around 30 minutes.
Wash and dice the onion and celery, then place them in a large pan sprayed with Fry Light.
Whilst the celery and onions are sweating down, bring a kettle to the boil and dice the swede.
Add the diced swede to the pan and mix well with the existing ingredients.
Remove the carrots and parsnips from the oven and add to the pan along with the bay leaves.
Make up the vegetable stock with 3 pints of boiling water and pour into the pan to cover the contents, also add the dried ginger, chilli powder and black pepper. Bring to the boil and leave to simmer for 45 minutes to an hour or until all the contents are soft.
Remove the pan from the heat and allow to cool a little before removing the bay leaves.
Transfer the contents into a blender or use a hand blender in the pan. I only part blended because I like chunky soups, rather than smooth soups.
Add more chilli/ginger/black pepper, to taste.
Add more water if necessary to thin the consistency to your liking – you may need to add another stock cube if you add quite a lot of water.
I made a recipe for tomato chutney last weekend. The other recipe had sultanas (which I am not a fan of) so I decided to substitute some dried apricots (and a few fresh peaches) to see what the result would be. It turned out really great and this is on its way to becoming a family favourite.
1 kg tomatoes
1 medium onion, thinly chopped
4 medium chillies, thinly sliced
250 g dried apricots, chopped
2 large fresh peaches, finely chopped
1 thumb of ginger, peeled
250 g brown sugar
250 ml white vinegar
15 ml salt
1 ml cayenne pepper
Cooking the Chutney
Bring a pot of water to the boil, drop the tomatoes in and leave them in until the skins split. As soon as the skin splits, fish the tomato out (I used a slotted spoon) and drop them into a bowl of cold water. The skins should be very easy to peel.
Slice the peeled tomatoes into medium slices.
Mix all the ingredients and simmer gently in a large pot on medium heat until thick enough.