Tag Archives: Vegetarian

Here you will find a range of delicious Vegetarian recipes that anyone will enjoy whether they are vegetarian or not! 

Easy Greek Salad

Everyone has heard of a Greek Salad but each version is slightly different. My Easy Greek Salad is my version of this well known classic. 

Summer is all about salads for me. They’re light and fresh and just what I fancy when the weather is hot. I do frequently make the standard salads with lettuce, cucumber and tomatoes with other varying ingredients added in; but these aren’t always the most exciting. 

One important thing to remember is that salads don’t always involve lettuce. I know that sounds obvious, but something that is sometimes easily forgotten. Not by the Greeks however!I’d never made a Greek Salad until recently. It was on our recent holiday to the Seychelles (Greece would have made more sense I know!) that I remembered just how tasty Greek Salads are and realised I needed to make my own Easy Greek Salad. 

As the name suggests, this is a Easy Greek Salad. It doesn’t take much effort or time to make a tasty salad packed with flavour. It makes a delicious side salad for a number of dishes, especially a BBQ. I’ve also eaten if to lunch with some salami for a Mediterranean inspired meal. 

I quite like adding the dressing to the salad even if I don’t plan on eating it all at once. The seeds from the tomatoes mix with the dressing which is something I like. If you don’t like the sound of this, just remove the seeds from the tomatoes. 

As you can see, olives are missing from my Simple Greek Salad because I’m afraid they are not for me! Feel free to add these if you’re a fan. 

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Easy Greek Salad

Everyone has heard of a Greek Salad but each version is slightly different. My Easy Greek Salad is my version of this well known classic. 

Course Salad
Keyword Greek Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people
Calories 144 kcal
Author Curly

Ingredients

  • 300 g large tomatoes
  • 300 g cucumber
  • ½ red onion
  • 100 g feta

Dressing

  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • ½ tsp sea salt
  • ½ clove garlic minced
  • ½ tsp fresh oregano (¼ tsp dried)

Instructions

  1. Dice the tomatoes and cucumber into large chunks and add to a bowl 

  2. Dice the red onion slightly smaller and add to the same bowl

  3. In a jam jar, add the dressing ingredients and shake to combine 

  4. When ready to serve, pour the some of the dressing over the salad and gently stir. Add to your serving dish and crumble chunks of the feta over

Recipe Notes

I like to use tomatoes on the vine because I think they have a nicer flavour. 

If you are not planning to eat this salad straight away, or have some left over, the seeds from the tomatoes will combine with the dressing. I quite like this but you may want to remove the seeds.  

Add as much dressing as you like, you may not need all of it. 

Nutrition Facts
Easy Greek Salad
Amount Per Serving
Calories 144 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 22mg7%
Sodium 572mg25%
Potassium 137mg4%
Carbohydrates 4g1%
Sugar 2g2%
Protein 4g8%
Vitamin A 160IU3%
Vitamin C 3.4mg4%
Calcium 137mg14%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Sweet Potato & Feta Baked Taquitos

Sweet Potato & Feta Baked Taquitos are a delicious Mexican vegetarian dish. Subtle but delicious flavours in a healthier version of a well known classic. 

The inspiration for this recipe came after a recent trip to London. Mr Curly and I had a fantastic foodie weekend and tried so much delicious food. Before we went to see Sam Smith on concert, we went to Wahaca for dinner. We’d only been there once before where unfortunately pretty much everything I ordered for us was a bit too spicy for Mr Curly. 

This time far more successful and everything we ordered was really tasty. One of the dishes I was really pleasantly surprised with was the sweet potato & feta taquito. I knew I would like the flavours, but it didn’t have any meat in so surely it was just going to be nice? Oh I was wrong, it was so good. 

Obviously I then wanted to recreate it myself at home and add my own twist to it. Honestly, I don’t think you can beat the delicious crispness of a deep fried taquitos. But I try to avoid deep frying in a faint attempt to keep my recipes relatively healthy. So I decided to bake my taquitos instead which is healthier and easier too; win win. 

There are a few ways that you could cook your sweet potato. You could boil it in water or bake it in the oven, but I chose to bake it in the microwave. Boiling it risked it not being dried properly and it would have taken longer to bake in the oven. Feel free to use another method if you would prefer. 

I have deliberately made my Sweet Potato & Feta Baked Taquitos to have quite subtle flavours. I didn’t want any chile flavours to overpower the sweet potato or feta which is why I have showed restraint and only used a pinch. If you are a chile fiend, you can add some more.

These Sweet Potato & Feta Baked Taquitos are best served hot. They can be reheated but I would definitely recommend reheating them in the oven to keep them crisp. These are great for lunch or a starter. 

Makes 6 taquitos 

For the taquitos
600g sweet potato
100g feta 
½ tsp sea salt
¹⁄8 tsp ancho chile powder
Pinch of black pepper
6 mini tortillas 
Spray oil 

For the sauce
50g soured cream
1 ½ tsp lime juice
Pinch of sea salt 
Pinch of ancho chile powder

  1. Cook the sweet potatoes in the microwave for 7-10 minutes until they are soft
  2. Preheat the oven to 190ºC (fan assisted 210ºC non fan)
  3. Allow the sweet potatoes to cool before peeling the skin and adding the potato into a bowl
  4. Crumble in the feta and add the salt, pepper and ancho chile powder and mash together  

  1. Line your mini tortillas out and add a long sausage shape of the sweet potato filling slightly of centre of each tortilla

  1. Roll the tortillas up tightly and place them on a baking tray sprayed with oil 
  2. Bake them in the oven for 20 minutes, turning so they brown evenly 

  1. Make the sauce by stirring the ingredients together in a bowl until completely mixed
  2. Serve hot on a bed of shredded lettuce drizzled with the sauce 
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Roasted Parmesan Tenderstem Broccoli

If you love Tenderstem Broccoli as much as I do, you will definitely love my Roasted Parmesan Tenderstem Broccoli

Tenderstem broccoli love 

I have never kept my love for Tenderstem broccoli hidden. It is my go-to vegetable that I eat at very opportunity. On more than one occasion I will eat a bit plate of it for my lunch – which is what I did at the weekend when I took the photos for my Roasted Parmesan Tenderstem Broccoli. 

There is no denying it, I am obsessed with Tenderstem broccoli. I’ve always liked broccoli but like turned into an obsession just over a year ago when I was buying around five packs of Tenderstem a week. 

New ways to prepare Tenderstem broccoli 

Usually I just steam the Tenderstem and it is always delicious. But I did want to think of other ways to make it even more exciting. The first was my Tenderstem Broccoli with Oyster Sauce & Garlic. I then came up with this recipe – Roasted Parmesan Tenderstem Broccoli. 

I made this recipe and put it on my Instastory asking people if they wanted the recipe. I wasn’t sure if people would be interested because it is pretty simple but quite a few people said they wanted the recipe – so here it is!

Simple but delicious 

As I said it really is quite simple, but it is really tasty so a win win in my opinion! The Tenderstem gets lovely and crisp and the Parmesan adds a salty flavour which goes well with the garlic. Tenderstem does vary; sometimes you can get quick thick stems whilst other times it can be really skinny. Adjust the time you roast it in the oven accordingly because you want the stems to be tender but you don’t want the tops to get too brown!

This works great as a side dish for any meal, but would be particularly good at a BBQ. 

 

5 from 5 votes
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Roasted Parmesan Tenderstem Broccoli

If you love Tenderstem Broccoli as much as I do, you will definitely love my Roasted Parmesan Tenderstem Broccoli. 

Course Side Dish
Cuisine Mediterranean
Keyword Tenderstem Broccoli, Parmesan
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2
Calories 55 kcal
Author Curly

Ingredients

  • 200 g tenderstem broccol
  • 1 ½ tsp vegetable oil
  • ½ tsp sea salt
  • ¼ tsp garlic granules
  • 15 g Parmesan grated

Instructions

  1. Preheat the oven to 180ºC (fan assisted or 200ºC non fan assisted)
  2. Lay the Tenderstem broccoli in a single layer on a baking tray
  3. Drizzle over the oil and turn the broccoli over so it is completely covered in the oil
  4. Sprinkle with the salt and garlic granules
  5. Roast in the oven for 8 - 12 minutes (depending on the thickness of the stalks) turning over half way
  6. Sprinkle over the grated parmesan and put back in the oven for 3 minutes until the parmesan has melted

Recipe Notes

Instead of using olive oil, you can use spray oil if you would prefer. 

Nutrition Facts
Roasted Parmesan Tenderstem Broccoli
Amount Per Serving
Calories 55 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 5mg2%
Sodium 701mg30%
Protein 2g4%
Vitamin A 60IU1%
Calcium 89mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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Chilli Cheese Hearts

My Chilli Cheese Hearts are the perfect treat for that special someone in your life that is more in love with cheese than chocolate. They also have a subtle chilli kick because everyone needs a little spice!

Chilli Cheese Hearts

Do you love cheese more than chocolate?

I know a fair few people that love cheese more than any other food. Those people shouldn’t miss out on Valentine’s Day and  have to make do with chocolate. They want cheese so that is what they should get!

Obviously these Chilli Cheese Hearts aren’t only for Valentine’s Day. You can make them at any time of year and make them any shape you like. I’ve made these at Christmas before and cut them into hearts which looked lovely.  If you’re a cheese fan, make sure you check out my Cheese Scones and Cheese & Marmite Palmiers

Simple to make and incredibly delicious

I’ve been making Cheese Straws for as long as I can remember. They were one of the first thing I remember baking as a child. They are incredibly easy to make because you don’t need a mixer and it is easier to make them by hand. My Chilli Cheese Hearts are an elevated version of the original recipe which is even more addictive.

These are incredibly moreish and you will find it very hard to stop yourself from eating the whole batch. If you are making these for  group of people, I would definitely recommend doubling the batch as they will be gone in the blink of an eye. 

These have a warmth of chilli – they aren’t too spicy but you can taste the chilli which is the whole point! If you use a large red chilli, then this will be milder than using a smaller chilli. Also you can dictate how spicy the Chilli Cheese Hearts will be by the chilli powder that you use. I used chipotle chilli powder which is quite mild but you can use a hotter chilli power if you are a fan of spice.

Chilli Cheese Hearts baking tips 

When you are rolling the dough, make sure you handle it as little as possible.  The more you handle it the higher the risk of it becoming tough. If you didn’t want to cut them into any shape at all, just roll the dough out and cut it into rectangles. 

The size of you cutter will obviously dictate how many hearts you will make. I used a medium sized cutter and made 22 hearts. These will keep in an airtight container for a couple of days; but lets face it, they will be gone the day you bake them!

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Chilli Cheese Hearts

My Chilli Cheese Hearts are the perfect treat for that special someone in your life that is more in love with cheese than chocolate. They also have a subtle chilli kick because everyone needs a little spice!

Course Snack
Cuisine British
Keyword Chilli, Cheese, Pastry
Prep Time 25 minutes
Cook Time 10 minutes
Servings 22
Calories 55 kcal
Author Curly

Ingredients

  • 100 g self raising flour
  • ½ tsp salt
  • ¼ tsp mustard powder
  • ¼ tsp cayenne pepper
  • ¼ tsp chilli powder
  • 50 g margarine
  • 100 g stong cheddar cheese grated
  • 1 red chilli finely diced
  • 1 egg
  • Splash of milk

Instructions

  1. Heat the oven to 180ºC (fan assisted or 200ºC non fan) and line a baking tray with baking paper or a silicone mat

  2. Mix together the flour, salt, mustard, cayenne pepper and chilli powder
  3. Add the butter and rub into the flour mix using the tips of your fingers and your thumbs until you get the consistency of breadcrumbs
  4. Stir in the half of the diced chilli and cheese keeping roughly 15g of the cheese back. Add enough egg to form a stiff dough – depending on the size of your egg, you may not need to use all of it so add a little at a time
  5. Lightly dust your surface with flour and roll the dough until it is a couple of millimeters thick

  6. Using a heart shaped cookie cutter, cut out hearts and lay them on the prepared baking tray
  7. Gather up and re-roll the dough as few times as possible but also cutting out as many hearts as possible
  8. Once all of the hearts are on the baking tray, brush them with what is left of the egg. If there isn't much, or none at all, use a splash of milk
  9. Sprinkle the remaining cheese on top of each heart and then finish by sprinkling the remaining chilli
  10. Bake in the oven for 10 minutes or until golden
Nutrition Facts
Chilli Cheese Hearts
Amount Per Serving
Calories 55 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 7mg2%
Sodium 78mg3%
Potassium 14mg0%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 129IU3%
Vitamin C 3mg4%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Creamy Vegetable Curry Soup

Thick, creamy and comforting soup with the delicious flavours of your favourite curry. This Creamy Vegetable Curry Soup is quick, easy and packed full of vegetables and flavour. 

Homemade soups are so much nicer than shop bought 

I do love a good soup. But as I’ve mentioned before, I am fussy with them. This is why I much prefer to make it myself rather than buy it. Making it yourself means you can control what is in it so it can be a healthy and delicious meal. 

Shop bought soups often include additives to help increase their shelf life. By making them yourself you can make sure they are as fresh and healthy as they can be. It is also a great way of utilising vegetables that are looking a little sad. 

Creating a soup with some spice

I wanted to make a soup that included some spice. This is because the rest of the soup recipes I have made are quite subtle in flavour. My inspiration behind this recipe came from my Vegetable & Red Lentil Curry. I feel that in winter we tend to stick to comforting recipes like stews and casseroles which can sometimes lack a bit of spice. This soup still provides you with the comfort that you need, but a bit of spice too which makes it a welcome change. 

As with my Vegetable & Red Lentil Curry, you can add any vegetables you like to this Creamy Vegetable Soup. The quantities below are more of a rough guide and are definitely not set in stone. Feel free to adapt the quantities. 

A creamy but healthy soup 

The potatoes in this soup help naturally thicken it as well as providing a creamy texture. If you did want to make the soup slightly thinner, you could add roughly 100ml more stock. Personally I like this soup being thick because it fills me up more which is always a good thing when its cold! 

I try to eat soup without any bread which is another reason why I am such a fan of thick soups. If you did want some bread, why not eat it with some naan bread or poppadums. You could also add some left over cooked shredded chicken if you wanted to make it into an even heartier meal. 

Another fantastic thing about this Vegetable Curry Soup is that it is healthy as well as being delicious. When you consider the potato in this recipe is split between 3 large portions, it really isn’t that much at all. And the milk I use is semi skimmed which means that isn’t bringing much fat there either. You could also use 1% fat milk if you wanted to. If you did want to skip the milk you could just add more stock, but I like the creaminess it provides. 

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Creamy Vegetable Curry Soup

Thick, creamy and comforting soup with the delicious flavours of your favourite curry. This Creamy Vegetable Curry Soup is quick, easy and packed full of vegetables and flavour. 

Course Soup
Cuisine Indian
Keyword Soup, Vegetarian, Indian
Prep Time 15 minutes
Cook Time 25 minutes
Servings 3
Calories 179 kcal
Author Curly

Ingredients

  • ¼ tsp sunflower oil
  • 1 small onion diced
  • 2 tbsp curry paste (I used Tikka)
  • 300 g potatoes peeled (2-3)
  • 200 g courgette (1 large)
  • 300 g cauliflower (1 small)
  • 200 ml milk
  • 500 ml vegetable stock
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 1 tbsp tomato puree

Instructions

  1. Dice the onion and add it to your pan/soup maker along with the curry paste and oil. Stir the onions until they are coated in the curry paste
  2. Peel the potatoes and dice them into small pieces. Slice the courgettes and break the cauliflower into small florets. Add all of the vegetables to the pan/soup along with the rest of the ingredients
  3. If using a soup maker, set to the smooth setting and leave the machine to do the work. After the cycle has finished, taste to make sure the soup is perfectly smooth; if there are still small lumps, turn it on to run another cycle
  4. If using a pan, cook until the vegetables have softened and then blend with a stick blender or in a liquidiser. Assuming you have cut the vegetables quite small this should take around 20 minutes

Recipe Notes

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Creamy Vegetable Curry Soup
Amount Per Serving
Calories 179 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 1518mg66%
Potassium 997mg28%
Carbohydrates 26g9%
Fiber 6g25%
Sugar 9g10%
Protein 8g16%
Vitamin A 2199IU44%
Vitamin C 73mg88%
Calcium 152mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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Potato & Egg Cakes

Crisp on the outside but fluffy in the centre, these delicious little Potato & Egg Cakes are great as they are or served as part of a full breakfast. 

Potato & Egg Cakes are my Dad’s creation 

Growing up, my Mum was definitely the cook in the house. Every now and then my Dad would come up with a gem. These Potato & Egg Cakes are one of his creations. He came up with the idea as a way of using up left over mashed potato when he lived by himself. Although my Mum thinks it is a very simple recipe that everyone knows about, I disagree. Plus I quite like keeping the first meal of the say simple like with my Chorizo & Egg on Sourdough

A great use for leftover mashed potatoes 

I always struggle with how many potatoes to peel to make the right amount of mashed potato. Personally, I would always rather there was more food than people wanted rather than too little. Too much means there are leftovers which I always like to find a use for! 

These Potato & Egg Cakes are a great way to use up your leftover mashed potatoes. The recipe below is really a guide to use. This is because it is quite unlikely you will have exactly the same amount of leftover mashed potatoes! Whatever amount you do have, add enough eggs to bind the potato enough so you can form patties. But don’t worry if you don’t get it quite right. If you add one egg too many then you’ll just taste the egg more. If you don’t add enough then it will probably fall apart in the pan a bit. To me, neither of them are an issue! 

What to eat with Potato & Egg Cakes

These Potato & Egg Cakes are very versatile. They can be eaten just as they are or incorporated into a larger breakfast or brunch. I like to eat them with bacon, but they would also work as part of a fry up. You can make them as big or as small as you like. If you are making a few of these, then I would recommend keeping them warm in a low oven until you are ready to serve. 

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Potato & Egg Cakes

Crisp on the outside but fluffy in the centre, these delicious little Potato & Egg Cakes are great as they are or served as part of a full breakfast. 

Course Breakfast, Brunch
Cuisine British
Keyword Potato
Prep Time 5 minutes
Cook Time 15 minutes
Servings 3
Calories 596 kcal
Author Curly

Ingredients

  • 400 g mashed potato cold
  • 2 eggs
  • ½ tsp salt
  • pinch black pepper
  • 2 tbsp sunflower oil

Instructions

  1. Take the leftover mashed potato out of the fridge and break it up a bit using a fork
  2. Add the eggs, salt and pepper to the mashed potato and mix
  3. Heat some of the oil in a large frying pan over a medium heat
  4. Spoon a large spoonful of the mixture into the pan and allow to spread out until the 'cake' is the same thickness all over
  5. Allow to cook for around 4 minutes on each side until golden brown and then flip and cook for the same amount of time on the other side
  6. Keep cooking until all of the mix is used up. Don't overcrowd the pan, and add more oil as needed

Recipe Notes

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Potato & Egg Cakes
Amount Per Serving
Calories 596 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 109mg36%
Sodium 568mg25%
Potassium 1504mg43%
Carbohydrates 108g36%
Fiber 9g38%
Sugar 5g6%
Protein 15g30%
Vitamin A 158IU3%
Vitamin C 108mg131%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Pumpkin & Sage Soup

Comforting and full of flavour, this Pumpkin & Sage Soup is perfect with some bread on a cold day. A tasty vegetarian soup perfect for lunch or dinner.              

About time I used pumpkin in a savoury dish!

Pumpkin based dishes seem to be everywhere this year so I thought it was about time I used it to make something other than my Spiced Pumpkin Cake or Pumpkin Cake Bars. Due to the pumpkin’s natural sweetness, the finished soup is quite sweet so is perfect for people with a sweet tooth – even in savoury dishes (like Mr Curly!). 

Does this soup freeze well?

Yes, absolutely. I’m definitely in a soup mood at the moment and have it for lunch most days during the week. I use my soup maker to make a batch of soup and then freeze it. This means I have a selection of different flavoured soup in my freezer which I can just defrost overnight. It also means I don’t have to have the same flavoured soup a few days in a row. Just make sure the soup is piping hot before you serve. 

Do you have a soup maker?

I love using my soup maker because it is so easy and quick. If you do not have a soup maker, you can still make this soup really easily, but you have to do a little bit more work yourself instead of leaving it all down to the machine. I like to think of this as not being lazy, but using a kitchen appliance to my advantage as I can leave it making soup ready for lunch the next day whilst I am making that night’s dinner. 

Pumpkin & Sage Soup making tips

I must admit that I hadn’t peeled a pumpkin until making this recipe and was surprised at just how hard the skin was. Just a heads up – be careful and make sure you keep your fingers away from the knife. This soup is tasty, but not worth losing a finger over! 

If you want to make this soup when pumpkins are no longer in the supermarkets, do not panic; just use a squash instead and it will be just as tasty. If you are using a pumpkin, I would recommend using a small pumpkin rather than a large one. 

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Pumpkin & Sage Soup

Comforting and full of flavour, this Pumpkin & Sage Soup is perfect with some bread on a cold day. A tasty vegetarian soup perfect for lunch or dinner.  

Course Soup
Cuisine British
Keyword Sausage rolls, Soup, Pumpkin
Prep Time 20 minutes
Cook Time 22 minutes
Servings 3
Calories 122 kcal
Author Curly

Ingredients

  • 1 small onion diced
  • 350 g pumpkin peeled and diced
  • 300 ml semi skimmed milk
  • 500 g vegetable stock
  • 1 tsp dried sage
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 1 tbsp cornflour mixed with 2 tbsp water optional

Instructions

  1. Dice the onion and peel, deseed and dice the pumpkin. Add to your soup maker/pan with the rest of the ingredients

  2. If using a soup maker, set to the smooth setting and leave the machine to do the work. I put my soup maker on twice to make sure the pumpkin was fully cooked through and blended smoothly
  3. If using a pan, cook until the pumpkin has completely softened and then blend with a stick blender or in a liquidiser

Recipe Notes

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Pumpkin & Sage Soup
Amount Per Serving
Calories 122 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 1490mg65%
Potassium 537mg15%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 10g11%
Protein 5g10%
Vitamin A 10389IU208%
Vitamin C 11mg13%
Calcium 148mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Leek & Potato Soup

Creamy, smooth and very tasty. This Leek & Potato Soup is definitely the one for you if you are looking for a comforting and tasty soup.

Who doesn’t like Leek & Potato Soup?

Leek and potato has to be one of the most popular soups. It is comforting, delicious and oh so familiar. It isn’t a very strong flavoured soup so appeals to a lot of people. Although everyone may have eaten Leek & Potato Soup, there is a difference between an okay one and a really tasty one! One of the great things about this soup is that the potato acts as a thickening agent which along with the milk helps create a really smooth and creamy tasting soup without adding any actual cream. 

One of my top tips for achieving this is making sure you season the soup well. Potatoes like quite a bit of salt and it helps bring out their flavour. The quantity I have included below is a guide. Once the soup has cooked, give it a try and add a little more until you are happy with it. 

Using a soup maker or a pot

Making soup is so easy whether you have a soup maker or not. I think you have to have a really good excuse if you decide to buy soup because I have never had a leek and potato better than homemade. 

If like me you have a soup maker, try the soup after the first ‘cycle’. To make a smooth soup, my soup maker has a 21 minute cycle. After the first cycle you can sometimes see little lumps of potato and when I tasted it you could tell that the potatoes hadn’t been cooked enough even though I had cut them quite small. So I set the soup maker on for another cycle and it turned out perfectly smooth. 

Can you freeze this Leek & Potato Soup?

Yes, absolutely. I’ve been making this soup for years; before I got my soup maker. I used to make a big batch when I was at uni and freeze it so I could always grab some tasty homemade soup out of the freezer for a quick and tasty meal. In my final year at uni the house I lived in had a huge chest freezer which was hardly used by most of my housemates so I had plenty of room to freeze my batches of soup. 

To defrost the soup, all you need to do is take it out of the freezer in the morning and leave it to defrost in the fridge for a few hours. You can then heat it up in a pan on the hob or in the microwave. Just make sure it is piping hot before serving. 

Elevating the soup further

If I have this soup at home, I like to cook some bacon until it’s really crispy and add it on top of the soup. This adds another delicious flavour to the soup. It also makes it feel like a more substantial meal as well which is good if it is your main meal. If you’re taking this soup to work or lunch, it isn’t always ideal to cook bacon. Instead you can buy the precooked crispy bacon in the sandwich meat section in the supermarket to crumble on top. It’s really easy, quick and very tasty. 

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Leek & Potato Soup

Creamy, smooth and very tasty. This Leek & Potato Soup is definitely the one for you if you are looking for a comforting and tasty soup. 

Course Soup
Cuisine British
Keyword Potato, Soup, Vegetarian, Leek
Prep Time 20 minutes
Cook Time 25 minutes
Servings 3
Calories 187 kcal
Author Curly

Ingredients

  • 350 g potatoes peeled & diced
  • 300 g leeks washed
  • 300 ml semi skimmed milk
  • 500 ml vegetable stock
  • 1 ½ tsp sea salt
  • ¼ tsp pepper
  • Crispy bacon optional

Instructions

  1. Wash, peel and chop the potatoes and leeks and add to your soup maker/pan with the rest of the ingredients (apart from the bacon)

  2. If using a soup maker, set to the smooth setting and leave the machine to do the work. I put my soup maker on twice to make sure the potatoes were fully cooked through and blended smoothly
  3. If using a pan, cook until the vegetables have softened and then blend with a stick blender or liquidiser
  4. If the soup is too thick for your liking, add a little bit more water until it is the thickness you like
  5. Eat as it is to keep it vegetarian, or add some crispy bacon
Nutrition Facts
Leek & Potato Soup
Amount Per Serving
Calories 187 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 1908mg83%
Potassium 802mg23%
Carbohydrates 36g12%
Fiber 5g21%
Sugar 10g11%
Protein 8g16%
Vitamin A 2124IU42%
Vitamin C 26mg32%
Calcium 214mg21%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

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Roasted Tomato & Red Pepper Soup

This Roasted Tomato & Red Pepper Soup is light but packed full of flavour. It is perfect for a light lunch and even better served with some crusty bread!

 
As you may already know, I am incredibly fussy with many things; soup being one of them. When I was a child I had a bad experience with tinned soup and since then I have decided it is much safer to make soup myself!

I have a soup maker which makes the whole process of making soup so much easier and quicker; if only for the fact it blends the soup as well as cooking it which means less washing up! It also means I can use the base ingredients and quantities to come up with lots of different soups depending on what vegetables I have in the fridge that need using.

This Roasted Tomato & Red Pepper Soup is a staple in my house. I roast the vegetables to give them more flavour in the soup. This really is a worth while step that I wouldn’t recommend skipping! 

This recipe will make three generous portions which keep well in the fridge for a couple of days or can be frozen. If frozen, you can either defrost the soup or heat it from frozen. What is even better about this soup is each portion is only roughly 150 calories which makes it fantastic for those people trying to be healthier in the new year; or for people who just like tasty soup!

If you prefer a silky smooth soup, I recommend passing the soup through a sieve. This collects all of the tomato seeds and skin. I find this easier than removing the seeds and skin before you roast them. You can always miss this stage if you don’t mind the odd tomato seed!

For an added treat, grate some Parmesan on baking tray in a small pile and melt in the oven for 5 minutes until slightly golden. Remove from the baking tray while still warm and add to the top of the soup. 

Updated January 2019

5 from 7 votes
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Roasted Tomato & Red Pepper Soup

This Roasted Tomato & Red Pepper Soup is light but packed full of flavour. It is perfect for a light lunch and even better served with some crusty bread!

Course Soup
Cuisine Mediterranean, British
Keyword Roasted Red Pepper, Tomato
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 3
Calories 159 kcal
Author Curly

Ingredients

  • 350 g large tomatoes (approx 6)
  • 375 g red peppers (approx 3)
  • 3 cloves of garlic
  • 300 ml semi-skimmed milk
  • 500 ml chicken or vegetable stock
  • 1 tsp basil fresh or frozen
  • ½ tsp salt
  • ½ tsp pepper
  • spray oil

Instructions

  1. Heat the oven to 180ºC (fan assisted 200ºC non fan). Chop up the peppers and tomatoes and add to an oven proof dish along with the garlic cloves, salt, pepper and basil.

  2. Lightly spray with oil and roast in the oven for 30 minutes. 

  3. If you are using a soup maker, add the roasted vegetables to the soup maker making sure you remove the skins from the garlic cloves. Add the stock and milk and set to smooth where it will cook for around 20 minutes.

  4. If you don't have a soup maker, add the roasted vegetables to a large pan along with the stock and milk. Bring to the boil and then let simmer for 15-20 minutes before blending the soup. 

  5. Whichever method you use, before serving pass the soup through a fine sieve. This removes any tomato seeds and skin. Reheat the soup for a couple of minutes in a pan to make sure it is piping hot before serving. 

Nutrition Facts
Roasted Tomato & Red Pepper Soup
Amount Per Serving
Calories 159 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 439mg19%
Potassium 403mg12%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 10g11%
Protein 4g8%
Vitamin A 4015IU80%
Vitamin C 159.6mg193%
Calcium 129mg13%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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Sweet Potato, Leek & Rosemary Soup

Deliciously thick and comforting, this Sweet Potato, Leek & Rosemary Soup is perfect for a cold evening. If these flavours don’t scream Autumn I don’t know what will!

Soup season has begun!

Obviously you can eat soup year round, but personally I only tend to eat it during the colder months. As soon as Autumn starts to appear, soup season starts for me! As you may already know if you have read other posts on my blog, I don’t like shop bought soup. Well, I am yet to find one I like so I have given up trying! I much prefer to make my own, and why wouldn’t you when it is as simple to make as this Sweet Potato, Leek & Rosemary Soup. 

Benefits of making your own soup 

There are so many benefits to making your own soup. Firstly you know exactly what is in it which means there are no preservatives. Also you can make the recipes healthier than a lot of the ones you can buy in the supermarket. You can also make the soup the consistency you like. Mr Curly definitely prefers thick soup like this Sweet Potato, Leek & Rosemary Soup and my Leek & Potato Soup

By making your own you can also make a few portions. I like to have soup for lunch, but Mr Curly doesn’t so I freeze the extra portions. Soup freezes really well and doesn’t take very long to defrost either. I have four or five different flavoured soups in my freezer ready and waiting for me which is far easier than going to the shop. 

Soup maker or pan?

I have  had a soup maker for quite a few years. It definitely makes it easier and quicker to make soup. It doesn’t have the largest capacity though so only makes three generous portions. You by no means have to use a soup maker to make this Sweet Potato, Leek & Rosemary Soup. You can easily make it in a pan in the same way and even double the ingredients if you want. 

If you’re looking for a recipe specifically written to be made in a pan that makes more portions, check out my Moroccan Chicken Soup

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Sweet Potato, Leek & Rosemary Soup

Deliciously thick and comforting, this Sweet Potato, Leek & Rosemary Soup is perfect for a cold evening. If these flavours don't scream Autumn I don't know what will!

Course Soup
Cuisine British
Keyword Soup, Sweet potato, Rosemary, Leek
Prep Time 20 minutes
Cook Time 20 minutes
Servings 3
Calories 196 kcal
Author Curly

Ingredients

  • 350 g sweet potato peeled and cubed
  • 2 leeks approx 200g, sliced
  • 1 tbsp fresh rosemary
  • 300 ml semi skimmed milk
  • 500 ml vegetable stock
  • ½ tsp salt
  • ¼ tsp pepper

Instructions

  1. Chop up all of the vegetables and add to your soup maker/pan with the rest of the ingredients
  2. If using a soup maker, set to the smooth setting and leave the machine to do the work
  3. If using a pan, cook until the vegetables have softened and then blend

  4. If the soup is too thick for your liking, add a little bit more water until it is the thickness you like
Nutrition Facts
Sweet Potato, Leek & Rosemary Soup
Amount Per Serving
Calories 196 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 1177mg51%
Potassium 640mg18%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 14g16%
Protein 6g12%
Vitamin A 17998IU360%
Vitamin C 10mg12%
Calcium 190mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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