A Delicious Meat-Free-Monday Recipe!

I posted aaaaaaaaaaaages ago about Meat Free Mondays and had half-planned a regular veggie-friendly recipe post...however, I quickly realised that I don't actually cook particularly interesting for myself food very often (lunch today? cream of tomato soup and a roll...dinner today? pasta, pesto and sweetcorn - and I just realised I forgot to add sunflower seeds...damn!) so that fizzled out somewhat...ANYWAY I (with Oliver...much credit to Oliver!) did actually cook a delicious Meat Free Monday-tastic dish on Monday that I must share! It's from the New Covent Garden Soup Company's Book of Soups and I whole-heartedly recommend!

Roasted Red Pepper, Corn and Chilli Chowder

Serves 6 (or 4 hungry folk!)

3 medium fresh chillis
3 medium red peppers
3 fresh ears of corn
3 pints of vegetable stock
1 tbsp olive oil for sautéing
1 large onion, finely chopped
1 medium leek, white part only, sliced
2 garlic cloves, crushed
2 medium potatoes (about 350g / 12oz), peeled and roughly chopped
150ml / 1/4 pint single cream
salt and pepper to taste

1. Pre-heat the oven to 200°C / 400°F / Gas Mark 6
2. Put the chillies and red peppers into a roasting tin and bake in the oven for 30 minutes. Put the ears of corn into a large saucepan with the stock. Cover, bring to the boil and simmer for 30 minutes.
3. Meanwhile, melt the butter a cook the onion, leek and garlic gently in a covered saucepan for 10 minutes without colouring.
4. After 30 minutes, remove the chillies and red peppers from the oven and skin and de-seed them. Dice the chillies and chop the peppers into small, even pieces - keep them separate. Remove the corn from the stock and keep both. Remove the corn from the cob (this took a right age but it was so tasty and worth it!).
5. Add the onion, leek and garlic mixture to the stock with the chillies and potatoes and simmer gently for 15-20 minutes until the vegetables are tender. Add the corn and red pepper pieces. Purée half the mixture in a food processor and return to the saucepan. Add the cream just before reheating.
6. Serve with plenty of warm crusty bread, cheese, olives and hummus.
7. Devour!


It's a perfect warming soup with just the right amount of spice, crunch and dipability - always very important where a soup is concerned! Yum :)

8. Plonk your satisfied self down and don't move for the rest of the evening...

Warming Winter Soup!

Today I got a bit preoccupied with organising paper into different coloured piles (constructive, yes?) instead of taking photos to show you my latest cards, so I thought I'd share with you my very own tried and tested recipe for Warming Winter Soup (carrot, lentil and butternut squash)! I love soup, but because I eat it about five out of seven days of the week (creative!) I get pretty bored of the old Cream of Tomato, addictive as it is, and do like a bit o' variation sometimes! This recipe makes an enormous pan-full - enough for everyone to have some for tea and then to have for lunch for the next couple of days, but you can obviously halve the ingredients if you're not feeling quite so soup-tastic!



Ingredients:
- a couple of tablespoons of olive oil
- two onions
- a few cloves of garlic (I like garlic, so this had five cloves in!)
- a few large carrots (it's not really an exact science, this soup-making lark!)
- five sticks of celery
- a butternut squash
- a small bowl-full of lentils
- two vegetable stock cubes
- a tin of chickpeas
- salt and pepper to taste

But you can obviously add whatever you fancy (or have in the house) and omit anything you don't like!



Chop up the onions and crush the garlic whilst you heat the olive oil in a large pan. Fry on a low heat with the lid on. Don't add any salt until later, because it stops the lentils from softening.



Grate the carrots and add them one by one. Does anyone else have a fear of graters? No? Just me, then...I grated my finger AGAIN today!



Chop up the celery and add to the pan once the carrots have started to turn yellow.




Chop up the squash, scooping out the seeds and removing the skin (you can do this with the skin on if you prefer, but my dad doesn't like it!). Add to the pan once the celery has started to soften.


Measure out your lentils, and add them to the pan with twice as much water as lentils (this is why I measure lentils by the bowlful rather than by weight). Don't add any salt yet!



Once the lentils are soft, dissolve the stock cubes in 300ml of boiling water and drain the chickpeas. Add them both to the pan.


Once your chickpeas are warmed through, it's time to blend! You can do this with a hand blender or a food processor, but I tend to make such a lot it's easier to keep it in the pan!


Finally have a bit and add salt and pepper to taste! Eat with plenty of fresh bread, cheese, olives and humus...mmm!