As of a couple of weeks ago, I reverted back to a low carb diet (lifestyle), as my body dictated so, apparently. I’ll be referring back to some posts from a couple of years ago to keep sane in certain situations. But for now -one of the principal rules for this lifestyle is ALWAYS BE PREPARED! So it begins again #lowcarbdiaries …

Nigella describes this soup as ‘almost-instant’ in her recipe, and I have to agree. You can basically go from start to having a comforting soup on the table in 15 minutes, with next to no prep time. Of course if you like you could add some other ingredients, such as onion and garlic, or some pancetta/prawns/tofu to add interest, and protein. I kept it extremely simple this time. Y

ou will need:

2 tablespoons Green Thai Curry paste (or to taste)

1 400ml can of coconut milk

500g frozen spinach (or fresh, if you prefer)

250ml freshly boiled water 1/3 cube or mixed herbs / vegetable broth

optional chili flakes / fried pancetta / cooked prawns IMG_20150927_203835 In a deep pot, dissolve the Green Thai Curry paste in a little coconut milk over a medium flame. Stir until consistent, then add the remaining coconut milk, and the frozen spinach. Dissolve the stock in 250ml boiled water, and add to your pot. Bring to a boil, then lower the heat and let it simmer for 10 minutes until all the spinach has heated through. Taste, and adjust flavour with salt and pepper. Serve hot, with garnish or toppings of your choice.


IMG_20150319_210833

1 can white beans, drained

1 onion, finely diced

1 can chickpeas, drained

700ml vegetable stock, heated

1 teaspoon turmeric

1 teaspoon paprika

3 inch Parmesan rind

2/3 cup quinoa/buckwheat mix, rinsed under running water

1 can tomato pieces

1 tablespoon apple cider vinegar

1 teaspoon sugar

1/2 cup wine

2 tablespoons olive oil

1 carrot, finely diced

salt and pepper to taste
IMG_20150319_213621

In a deep skillet, heat the olive oil and fry the onion. Add turmeric and paprika. Do not let the onion burn or brown, if necessary add some water or wine.

Add the carrot and stir frequently. When the onion becomes translucent, add the wine, chickpeas and beans. Continue to stir. Add the Parmesan rind.

Add the diced tomatoes, apple cider vinegar and sugar and slowly add the stock.

Stir and cover for 5 minutes.

Add the quinoa and buckwheat, mix your soup and cook for a further 12 minutes until all ingredients are cooked. Remove the Parmesan rind before serving.


Inspired by my friend Annemarie (from The Kite Project – why not listen to her songs while you cook? It will make your day brighter :)) and this recipe, this soup was a big hit in my kitchen.

First of all it’s EASY PEASY!

IMG_4903

Secondly, it is ideal for cold Winter nights – the sweetness is comforting and the zingy ginger warms you up nicely.

  • 1 large onion, chopped
  • 2-3 tbsp olive oil
  • 2 tsp chopped fresh ginger
  • 1 large sweet potato, peeled and cut into chunks
  • 1 large apple, peeled, cored and chopped (the recipe calls for a Bramley apple; I used Gala and I think most varieties will do as long as they are not too tart. If you want to use a tart apple, you may need to add a pinch of sugar to your soup at the end of cooking.)
  • 900ml vegetable stock, plus a little extra as necessary
  • A handful of fresh coriander, plus a few sprigs, chopped, to garnish
  • Lemon juice, to taste (about 1/2 a lemon for 2 servings)
  • 4 tbsp natural / Greek yoghurt or sour cream

WP_20150123_003

Heat 2 tablespoons of oil or butter and fry the onion gently for 5 minutes until soft and translucent, taking care not to brown the onion. Add the ginger and sweet potato and cover the pan for another 6-8 minutes, stirring occasionally. Add the apple and cook briefly for about 2 minutes.

Add the stock and coriander (and salt and pepper if you wish). Cook half covered for another 15 minutes or until the sweet potatoes are tender (i.e. they can be pierced easily).

Put in a blender to form a smooth soup and depending on how thick you would like the end result, add more stock. Add a squeeze of lemon juice and 1-2 tablespoons of yoghurt to serve.

It’s THAT simple. And very filling too!