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Cauliflower-lentil soup

I love making soups when I’m short of time. It’s a delicious way of packing in lots of veggies, whilst spending very little time prepping ingredients.

Here’s a cauliflower-lentil soup which turned out to be a real hit in our house.

You’ll need:

1 whole cauliflower with leaves

3 carrots

1 onion

1/2 cup of red lentils

3 bay leaves

Salt, chilli, rosemary, sage – to taste

Dollop of olive oil for frying

Start off by chopping peeled onion and frying in olive oil. Whilst onions are frying roughly chop carrots.

When the onions start to caramelise, add chopped carrots and continue to fry for another 3 minutes.

Separate cauliflower florets & leaves and add to onion & carrots. Next cover veggies with boiling water and bring the soup to the boil. Add lentils, seasoning and spices and simmer on medium heat for 25min or until lentils are soft.

Blend with a hand blender until smooth. I served the soup with roasted chickpeas, pumpkin seeds, pine nuts & a drizzle of sesame oil, but it’s delicious as is.

Carrot – beetroot soup

With only 4 ingredients, this soup is a perfect go to when you want quick and delicious food. To make a family-sized pot you’ll need:

1, 1/2 kg carrots

3 small beets

2 small onions

1 cup of lentils

Dash of olive oil

Salt, pepper, chilli & bay leaves to season

Start off by frying chopped onion until it starts to brown. Whilst your onion is sweating and browning, chop carrots (don’t worry about the size of the cut as the soup will be blended at the end) and beets add them into the pot.

Next add boiling water (this will reduce cooking time) so that it covers veggies with extra 6cm (2-3 inches) boiling water on top. Bring the pot to the boil, add lentils and seasoning. Simmer the soup for 25mins and blend until smooth. Voila!

I topped the soup with pumpkin seed oil & toasted seed & nut mix.

Slow cooked Moroccan lamb

This is such a warming winter recipe. Cinnamon amd dried apricots give the lamb such a lovely & fragrant taste you’ll absolutely love it.

To serve 6 you’ll need:

1 tablespoon cumin

2 teaspoons coriander

1 1/2 teaspoons salt

1/2 teaspoon fennel seeds

1 teaspoon black pepper

1 kg trimmed boned lamb shoulder, cut into chunks

4 tablespoons olive oil, divided

1 large onion, finely chopped

1 tablespoon tomato paste

2 cups water

1 cup dried apricots

2 large tomatoes, chopped

2 cinnamon sticks

1 tablespoon minced peeled fresh ginger

1/2 lemon – peel grated & rest of it sliced

2 tins of chickpeas – drained

Start by grinding all spices in pestle & mortar. Add lamb and toss to coat. Next coat the lamb in olive oil. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 4 minutes per batch. Transfer lamb to slow cooker or a pot.

Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes.

Add water, apricots, tomatoes, cinnamon sticks, ginger, lemon peel & sliced lemon and cook on low heat until lamb is tender. When meat is ready, stir in drained chickpeas and leave to cook for another 30mins. It will take about 8 hrs in a slow cooker or 5 hrs when cooked in a pot.

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