Leek & Potato Soup

Melt the butter, add the leeks & garlic soften for about 10 mins, stirring.  Don’t let them brown.  Add the potatoes, stock, thyme, by leaves, salt & pepper, bring to the boil, cover and simmer for 15 mins. Remove the thyme & bay leaves and blend, add the creme fraise, simmer, season and serve.


3 tbsp unsalted butter
4 leeks, roughly chopped
3 cloves garlic, smashed
2 lbs Potatoes, peeled and roughly chopped 
1.5ltrs Vegetable Stock
2 bay leaves
1 sprig fresh thyme
Pink Salt & Pepper
75g creme fraise


Veg Autumn Chilli

Heat the oil over medium heat, add the onion and cook until soft, 5-7 mins, add the garlic, chili powder, cumin, oregano, and cayenne and cook for 1 min.  Add courgette, squash, red pepper and cook until soft 10 mins, add the tomatoes, corn and beans, bring to the boil then simmer for 20 mins.  Season and serve.


2 tbsp coconut oil
1 onion, diced
1 clove garlic, minced
1 tbsp chili powder
2 tsp ground cumin
2 tsp dried oregano
1/4 tsp cayenne pepper
1 courgette, diced
1 small yellow squash, diced
1 red pepper, diced
2 tins chopped tomatoes
1 small tin sweetcorn
1 tin cooked black beans, rinsed
1 tin cooked kidney beans, rinsed
Pink salt and pepper to taste

Moroccan Carrot & Red Lentil Soup

Saute onions and garlic until soft add all the spices, cook for 5 mins.  Add carrots ands cute until tender 12 mins. Add the veg stock, diced tomatoes and lentils, stir and simmer on low heat for 20 mins, until tender.  Blend.


1 Onion, chopped
3 Cloves Garlic, minced
7 Carrots, peeled & chopped
1 tsp Cumin
1 tsp Turmeric
2 tsp Coriander
1/2 tsp Paprika
1/4 tsp Cinnamon
1lb / 450g Red Lentils, rinsed
1 tin chopped Tomatoes
3 pints Veg Stock
Pink Salt & Pepper
Coconut Oil

Sweet Potato Curry Soup

Melt butter, add leeks and ginger sauce for 7 mins over medium heat.  Add sweet potatoes, curry, pepper and 1-1/2 pints of stock, bring to the boil.  Reduce to simmer until potatoes are soft 15 mins.  Blend add remaining stock if too thick, season.


4 small Leeks, chopped
2lbs of Sweet Potatoes, chopped
1 tbsp minced Ginger
1 tbsp Curry powder
1/2 – 1 tsp Cayenne Pepper
1 tbsp unsalted Butter
2 pints of Veg Stock

Coconut & Cauliflower Soup

Warm the oil on medium heat in a pan, add onions and cauliflower and stir for a minute, turn the heat down to low, cover and cook veg for 10 mins.  Add garlic, coconut milk and stock, turn heat up to simmer, turn heat down, cover and cook for 15 mins. Blend until smooth, season and add small amount of grated nutmeg.


1 Lg Onion, chopped
1 Cauliflower, in florets
1 Clove Garlic, minced
250ml Coconut Milk
375ml Veg Stock
Grated Nutmeg
1 tbsp Coconut Oil
Pink Salt & Pepper

Spinach & Mushroom Quinoa

Heat butter & oil in large pan over medium heat. Add mushrooms and garlic and saute for 5 mins until mushrooms are soft and golden.  Add onions and season.
Add spinach, reduce heat and cover, allow to cook for a few minutes.  Add quinoa and heat on low, season and stir.


1lb mushrooms
5 onions, chopped
2-3 lg handfuls of spinach
450g cooked quinoa
1-2 garlic cloves, minced
1tbsp butter
1tbsp coconut oil
Pinch pink salt

Curried Chickpeas

Add chickpeas and pink salt to pan of hot coconut oil, shake pan carefully, cook for 4-5 minutes with no movement. Then shake pan every minute until browned and some are splitting.  Remove from heat, add all powders place on plate with paper towel and allow to cool.


1 tin chickpeas, drained & rinsed
2 tbsp coconut oil
1 tsp curry powder
1/4 tsp cumin
1/8 tsp cayenne pepper
Pink salt