This recipe can be made vegan, or not so vegan.
- 2tbsp Vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic
- 1 kohlrabi, well peeled and chopped
- 1/2 litre vegetable stock
- 1/2 litre water
- 100g cashew nuts OR 200ml double cream
- 4 bay leaves
- 1/2 tsp dried thyme
- a good pinch of white ground pepper
- 1/2 tsp salt
- 2 potatoes
- chilli flakes
- olive oil
- Heat the oil in a large pan and gently fry the onions for around 10 minutes, until soft.
- Add the crushed garlic and cook for a couple of minutes, and then add the kohlrabi.
- Add the stock, water, herbs, salt and pepper, and the nuts if you are using them. Simmer for at least 20 minutes (I watched ‘It takes two’ strictly come dancing for the duration).
- Dice the potatoes and steam until tender
- Remove the bayleaves and puree with a soup wand. Add the cream now if you are using this.
Serve in warmed bowls with the potatoes, and garnish with olive oil and chilli flakes.
I have been experimenting with this stew, and have come up with variations that are vegan, vegetarian or just general. I’ll leave it for you to decide how to go about it.
- 4 tbsp olive oil
- 1 onion, chopped
- 4 cloves of garlic, chopped
- 25g pancetta, (optional)
- 1 large carrot, finely chopped
- 2 sticks celery, finely chopped
- 1 small or half a large red cabbage
- 2 cans tinned tomatoes, chopped
- 1 sprig of thyme
- Salt and pepper
- 1/2 tsp chopped rosemary leaves
- 1/2 tsp chopped sage leaves (optional)
- 1 can borlotti beans or cannellini beans
- 1.75 litres of stock (vegetable or beef)
- In a large pan, heat the olive oil and add the pancetta, onions, garlic, carrots and celery, and fry gently until the vegetables start to brown slightly.
- Add the cabbage, tomatoes and thyme, stir and cook until the cabbage is tender.
- Add the stock, the can of beans including liquid, 1 tsp salt and a good amount of black pepper, as well as the other herbs. Cook over a very low heat for two hours, keeping a check to make sure it is not sticking.
- Once the stew is cooked, check for seasoning, and add extra stock if it seems to need it.
This recipe is based on several others, some of which use Italian black kale, luganega pork sausage, omit the sage, etcetera. Please experiment.
First recipe of the new site.
I had a lonely sweet potato and I made this soup. It was lovely and creamy, and I think it could be adapted to include a variety of versions.
- 1 Sweet potato
- vegetable oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 stick of celery, chopped
- 1 can of chopped tomato
- 900ml stock
- salt and pepper
- Tabasco sauce (optional)
- Peel and chop the sweet potato boil for around 20 minutes until soft.
- In the meantime, fry the chopped onion, carrot and celery in the vegetable oil over a low heat for around 10 minutes, until softened
- Add the chopped tomato to the chopped onion mixture, and continue to cook for a further five minutes
- Add the stock and the cooked potato, and blend with a soup wand, until smooth and creamy.
- Season with salt, pepper, tabasco before serving.
- Non-vegan? Use a beef stock
- Try adding peppers to the mix at the start
- Consider serving a spicy version of the soup with sour cream