I got this recipe from the women who run the cafe at Hebridean Jewellery, which is just down the road. I’ve now made it a couple of times, using slightly different herbs, and it is delicious and creamy, whilst being completely vegan. I got the idea of using mint from the incomparable book ‘A celebration of soup’ by Lindsay Bareham.
- 2 tbsp olive oil
- 2 onions, chopped
- 2 cloves of garlic, chopped
- 2 carrots, peeled and sliced
- 2 large courgettes, peeled and sliced
- 1 sweet potato, peeled and chopped
- 4 white potatoes, peeled and chopped
- 2 red chillies, finely chopped, or a 1/2 tsp dried red pepper
- 3 tsp dried basil, or 2 tsp dried mint
- 1 litre vegetable stock
- Salt and pepper
- Olive oil and chopped parsley to serve
- Saute the onions in the olive oil over a low heat. When they are soft, add the chilli and garlic and cook for a couple of minutes more.
- Add the other vegetables, herbs and stock, and bring to a simmer. Cook for another 20 to 30 minutes, until all of the vegetables are tender.
- Use a soup wand to blend the soup thoroughly so it is smooth
- Season to taste with salt and pepper; I used salt-free stock and I needed to add a level tsp
- Serve with a small swirl of extra-virgin olive oil and chopped parsley.
This is very filling, we got six portions from this easily. It is more of a stew than a soup, really.
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves of garlic, finely chopped
- 1 tsp chopped ginger
- 1 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp chilli flakes
- 2 tbsp tomato puree
- 250g puy lentils or similar brown lentils
- 2 sweet potatoes, peeled and finely chopped
- 2 carrots, peeled and finely chopped
- a bunch of Kale leaves, ribs removed and chopped
- 1 litre vegetable stock, such as Marigold
- Salt and pepper
- Heat the oil in a large pan, and fry the onion gently with the garlic, ginger, turmeric, chilli flakes and cinnamon, until soft.
- Add the sweet potatoes, carrots, and tomato puree, and stir.
- Add the stock and lentils and bring to a boil, then simmer for 20 minutes with the pan covered, until the lentils are softening.
- Add the chopped kale, check and add water if required, and bring to a simmer again for 10 minutes.
- Check and season with salt and pepper.
I’ve been given a book on Caribbean cookery, full of ideas and new ingredients. The limitation is on which ones I can purchase locally – not a lot of cho-cho or okra or scotch bonnet peppers. I tried this recipe, leaving out the cho-cho, and using some fresh garden kale, and it was really good, tasty and filling. This makes a lot of vegetable stew, to be served with rice, or perhaps alongside a chicken dish, or on its own.
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 4 cloves of garlic, finely chopped
- 1/4 tsp scotch bonnet pepper sauce or 1 scotch bonnet pepper (available online) (or use red chillies from the co-op – use a lot; this is meant to be very spicy)
- 1 tsp ground black pepper
- 1 tsp dried thyme leaves
- 1 thumb-sized piece of ginger root, peeled and chopped, or half a teaspoonful of dried ginger
- 1 tsp allspice
- 1/2 tsp turmeric
- 1 sweet potato, peeled and cut into chunks
- 1 butternut squash, peeled and cut into chunks
- 1 large corn cob, chopped into 5 segments
- 200ml marigold stock
- 3 bell peppers, mixed colours, sliced
- 100g Japanese kale, or spinach
- 200ml coconut milk (half a can)
- Heat the oil in a large casserole pan, and fry the onions and garlic, until softening.
- Add the scotch bonnet sauce, black pepper, thyme, ginger, all-spice, turmeric, and stir in, before adding the sweet potato, squash, corn and stock. Bring to a simmer and cook for 15 minutes.
- Add the kale, peppers and coconut milk, adjust seasoning. Simmer for another five minutes or so until the kale is cooked.
This is a very filling, hearty stew, brightening up a winter’s evening.