Creamy Soups

As the weather cools down, cosy up with some delicious soups - a fantastic way to make the most of any leftover veg. Whether you're in the mood for a classic leek and potato or something a bit fancier, we've got heaps of recipes to warm your heart and fill your belly.

Leek & Potato Soup 

This super simple leek and potato soup is a true classic, as well as being really nutritious too. 

Ingredients: 

• 2 celery sticks (roughly sliced) 
• 2 medium onions (diced)
• 2 garlic cloves (sliced)
• 400g leeks (cut into 1cm slices) 
• 400g potatoes (peeled and cut into 1cm cubes)
• Olive oil
• 2 vegetable stock cubes

Start by heating 2 tbsp of olive oil in a large pan on high heat. Add in all of your vegetables (leaving out the potatoes) and allow to soften for 10 minutes, stirring regularly. Meanwhile, dissolve your stock cubes in 1.8litres of boiling water, then add to the pan. Next, add in the potatoes and bring the soup to a boil. Once boiling, reduce the heat to a simmer and leave for 10 minutes with the lid on. Season with salt and pepper, then either use a stick blender to puree the soup, or serve chunky. 

Top tip: Use your potato peelings to create a crunchy soup topping! Simply drizzle with olive oil and bake in the oven for about 10 minutes at 200C.

(Recipe via Jamie Oliver)

Cauliflower, Apple & Parsnip Soup 

Craving a twist on a classic soup? Give this cauliflower, apple and parsnip recipe a try - you won’t be disappointed. 

Ingredients:

• 1 tbsp olive oil
• 4 large parsnips (peeled and roughly chopped)
• 1 small onion (diced)
• 1 celery stalk (roughly chopped)
• 3 apples (peeled, cored and chopped)
• 1 cauliflower (chopped)
• 2 garlic cloves (minced)
• 6 cups vegetable stock (or broth, low or no salt)
• ½ tsp chilli flakes
• 1 tsp lemon zest 
• 1 can coconut milk 
• Black pepper

In a large pot, heat oil over medium high heat. Cook the parsnips, onion, celery, apple, cauliflower and garlic until tender. Next, add the vegetable stock or broth, and bring to a boil. Then reduce the heat and let the soup simmer for 15-20 minutes. Finally, use a blender to blitz the soup until smooth and creamy, add in the coconut milk, red pepper flakes and lemon zest, blending until combined.

(Recipe via Oddbox)

Hearty Mains

Lentil Shepherd’s Pie 

A vegetarian shepherd’s pie is a staple winter dish. Cook this at the weekend, eat what you need and freeze any leftovers for later. This is a no-fuss recipe but super delicious and versatile.

Ingredients:

• 1 tbsp olive oil 
• 1 fennel (finely chopped)
• 1 can lentils 
• 1 red onion (chopped)
• 1 carrot (chopped)
• 4 tbsp tomato puree 
• 1 tbsp balsamic vinegar 
• 150 ml vegetable stock 
• Salt & pepper
• 4 potatoes (cut in chunks)
• 50ml milk of choice 
• 1 tbsp unsalted butter OR vegan butter
• 4 tbsp cheddar OR vegan cheese (grated)
• 1 tsp smoked paprika

Start by preheating the oven to 200C/180c fan/gas mark 6. Heat a pan of salted water, add the potatoes and bring to a boil. Lower the heat and allow to simmer for about 15 minutes, or until the potatoes are cooked through. While the potatoes are cooking, you can get started on the base. Add the olive oil to a frying pan, then add the fennel, lentils, red onion, carrot, tomato puree, balsamic vinegar, stock and a pinch of salt and pepper. Simmer this mixture for 15-20 minutes, until the vegetables are tender and the sauce has reduced. Next, drain the potatoes and add them back into the pan. Add the butter, milk, paprika and cheese to the pan and mash until it's all mixed in, but there's still some texture left. Spoon the lentil mixture into a medium pie dish and top with the potato mixture. Bake the pie for 25-30 minutes, or until the potato topping is golden-brown.

(Recipe via Oddbox)

Vegetarian Toad In The Hole

Try our root veg version of the classic toad in the hole. You can swap in  any veg you have, why not try broccoli or butternut squash – even if it's already been roasted. 

Ingredients: 

• 2 parsnips (cut into chunks) 
• 1 carrots (cut into chunks) 
• 1 red onion (cut into wedges) 
• 1 sprig rosemary 
• 2 tbsp olive oil
• Salt and pepper 
• 3 eggs
• 100g plain flour 
• 150ml milk of choice

Begin by whisking the eggs together in a small bowl, then add the flour and beat into a smooth paste. Start adding your milk bit by bit, whisking between each addition, until you have a smooth batter. Now cover and chill your batter for at least 30 minutes. Preheat the oven to 230 C/210c fan/gas mark 6. Put the carrots and parsnips in a pan of boiling water to cook for 15 minutes. Then drain and put into a baking dish along with the onion, rosemary and olive oil. Season with salt and pepper and roast for 20 minutes. Pour the batter around the veg in the baking dish and bake for 30 minutes until golden brown. Serve with green veg and even some gravy if you fancy it. 

Top tip: Make double the amount of batter and use it for pancakes the next morning.

(Recipe via Oddbox)

One Pot Wonders

One Pot Pasta Bake 

This one pot recipe pasta bake has french onion soup flavours, with the addition of pasta, a creamy sauce, and melted cheese, what’s not to love!

Ingredients: 

• 4 onions (thinly sliced)
• 4 garlic cloves (chopped)
• 3 sprigs of thyme 
• 2 bay leaves 
• 850ml vegetable stock 
• 300ml white wine 
• 1 tbsp soy sauce 
• 450 g short pasta 
• 200ml single cream OR vegan cream
• 100g goats cheese OR vegan alternative (grated)
• 2 tbsp olive oil 
• 1 tbsp butter OR vegan butter
• Salt & pepper

In a large oven proof pan start by caramelising your onions. Over a medium-high heat, melt the butter with the olive oil and add the onions. Cook for 10 minutes, stirring often. Then add the thyme, garlic and bay leaves, and leave to cook for a further 10 minutes until the onions are nicely caramelised. Season with salt and pepper once done. Preheat the oven to 200C/180 fan/6 gas mark. Now add the pasta, wine, stock, soy sauce and cream to the onions. Bring to a boil and put the lid on to create steam. Stir frequently until the pasta is al dente and the stock has been absorbed (this should take roughly 8-10 minutes). Now top your pasta with the grated cheese and transfer to the oven for 15-20 minutes, or until the cheese is lightly browned.   

(Recipe via Oddbox)

One Pot Vegetarian Chilli 

This one pot vegetarian chilli is packed with flavour and protein, perfect for a cold winter evening. 

Ingredients:

• 1 large red onion (diced)
• 4 garlic cloves (crushed)
• 100g mushrooms (thinly sliced) 
• 1-2 tsp hot chilli powder
• 1 tsp ground cumin
• 2 tsp smoked paprika
• 1 tin chopped tomatoes (& 1 tin of water)
• 3 tbsp tomato puree
• 1/2 cup vegetable stock
• 200g red lentils 
• 1 tin sweetcorn (drained)
• 1 tin kidney beans
• 1 tin black beans

Start by frying off the onion with some oil. After a few minutes add in the garlic and give it a good stir. Then add the mushrooms and cook until the water from them has evaporated. Next sprinkle in the chilli powder, cumin and paprika and stir. Pour in the chopped tomatoes and the tin of water too. Add all of the remaining ingredients and leave to simmer gently for 20 minutes. Once the sauce has thickened and is a dark red colour, you’ll know it’s ready. Serve with a sprinkling of fresh coriander and a wedge of lime.

(Recipe via Cupful Of Kale)

Kick Up The Heat 

Vegetable Curry 

A fiery, warming Thai-inspired curry that makes the perfect meal for a cosy night in. 

Ingredients: 

• 2 choi sum (roughly chopped)
• 3 carrots (cubed)
• 1 onion (chopped)
• 1 tbsp ginger (chopped)
• 3 garlic cloves (chopped)
• 1 can chickpeas (drained and rinsed)
• 2 tbsp Thai red curry paste 
• 1 tbsp olive oil 
• 200ml vegetable stock 
• 1 can coconut milk 
• 1 tbsp soy sauce
• 1 lime
• Basmati rice (to serve)

Heat the oil in a pan and add the onion and a pinch of salt. Cook for roughly 2 minutes, then add the ginger and garlic. Cook for 1 minute, or until fragrant. Next, stir in the cubed carrots and leave to cook for another 3 minutes. Add in the curry paste and leave to fry for 2 minutes. Now add the coconut milk, stock, choi sum and chickpeas, stirring well. Bring the mixture to a simmer, then reduce the heat slightly and allow to cook for 10-15 minutes. Finally, turn off the heat and pour in the soy sauce and a squeeze of lime juice. Season to your liking and serve on a bed of basmati rice.

(Recipe via Oddbox)

Thai Green Curry 

This vegetarian version of a classic Thai green curry can be made in under an hour and contains 4 of your 5 a day!

Ingredients: 

• 2 tbsp vegetable oil
• 3 shallots (thinly sliced) 
• 4 tbsp Thai green curry paste
• 1 red chilli (deseeded and finely chopped)
• 350g butternut squash (peeled and cut into small cubes)
• 1 red pepper (chopped into slices) 
• 400g coconut milk
• 5 lime leaves
• 150g mangetout 
• 100g baby corn (halved lengthways)
• 1 small bunch coriander (roughly chopped) 
• Rice & lime wedges (to serve)

Heat the oil in a large pan to start. Then add the shallots with a large pinch of salt and leave the fry for 7-10 minutes. Add the curry paste and chilli, and fry for a further 2 minutes. Add in the butternut squash and red pepper, then stir through the coconut milk and 200ml of water. Also add in the lime leaves and leave to cook, with the lid on, for 15-20 minutes. Stir in the mangetout and baby corn, then recover and leave to cook for a further 5 minutes. Season and stir through half of the coriander leaves. Remove the lime leaves before serving with rice and a wedge of lime.

(Recipe via BBC Good Food)