Thai Butternut Squash Soup

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Thai Butternut Squash Soup
Butternut squash soup is one of my favourite soups and combined with Thai spices in this recipe means that it makes a really smooth, aromatic and spicy soup.
Instructions
  1. In a large pan, heat the oil and add the onion, garlic, cumin, coriander, curry paste and seasoning. Cook for 10 minutes to soften and then add the squash. Cook for a further few minutes.
  2. Add the vegetable stock and bring to the boil. Simmer for 15 -20 minutes.
  3. Then add the coconut milk and cook for a further 5 minutes. Then remove from the heat.
  4. Place the soup in a blender. Blend until smooth. serve garnished with coriander.

Vegan Rogan Josh with Cauliflower Rice

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Vegan Rogan Josh with Cauliflower Rice
This curry is made with tempeh so that it provides good levels of protein. The cauliflower rice is also nutritious and low in carbohydrates. Cauliflower is a cruciferous vegetable and therefore aids in detoxification and balancing hormones.
Instructions
Vegan Rogan Josh
  1. Place into a food processor the chilli, tomato purée, ginger, garlic and 1 - 2 tbsp water. Blend to make a smooth paste. Set aside.
  2. Place 1 tbsp oil into a frying pan on a medium heat. Add the tempeh and cook for 2 mins on each side until slightly brown. Set aside.
  3. In the same pan add the aubergine, onion and red pepper with some extra oil and cook for 5-10mins until soft.
  4. Then add the cardamom, cinnamon, bay leaf and whole peppercorns and stir for 1-2 minutes. Add the xylitol and stir.
  5. Then add the ginger, chilli, garlic paste prepared earlier. Stir through. Add the coriander, cumin and garam masala and continue to mix for 1 minute. Season.
  6. Add the tempeh and coconut milk and stir. Bring to the boil and then simmer for 5 minutes covered.
Rice
  1. In a food processor, process the cauliflower florets until they are crumbly and about the same size as rice.
  2. In a frying pan add the oil and fry the onion until soft. Add the cauliflower rice, turmeric and cumin and stir thoroughly until everything is combined. Cook on a low heat for 10 minutes until the cauliflower is cooked through.
  3. Serve the cauliflower rice with the vegan Rogan Josh - scatter over some freshly cut coriander

Thai Sweet Potato and Roasted Red Pepper Soup

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Thai Sweet Potato and Roasted Red Pepper Soup
This is a rich creamy and colourful soup.
Instructions
  1. Place sliced red peppers in an oven proof dish with 1 tbsp. oil and place in oven 180C for 10-15 mins until soft
  2. In a large saucepan add 1 tbsp. of oil. Add the onion, garlic, chilli and ginger and cook for 10 mins stirring regularly.
  3. Add the sweet potato chunks and saute for another 5 minutes.
  4. Por in the coconut milk and water, and roasted red peppers. Bring to the boil and then simmer for 30 mins until the sweet potato is soft. Add more water if the consistency is too thick. Season.
  5. Puree the soup in a food processor and serve garnished with coriander.

Celery Soup

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Celery Soup
This is a really quick and easy Soup to make. It is hearty and delicious. Celery has quite a unique taste but in soup it’s flavour becomes quite different. Often people who do not like raw celery really enjoy a hot bowl of celery soup. To provide some protein add a can of beans like butter beans or alternatively had 100g of red lentils to the soup whilst it is cooking. The protein in the beans or lentils will keep you full for longer.
Instructions
  1. Add the oil to a large saucepan and gently heat. Add the chopped onions and sweep potoatoe and cook for 10 mins.
  2. Then add the chopped celery, vegetable stock and seasoning. Bring to the boil and then simmer for 30 mins or until the vegetables are soft.
  3. Place the soup into a processor or blender. Blend until smooth. Serve with some chopped flat leaf parsley to garnish.

Chana Aloo Masala (Chickpea and Potato Masala)

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Chana Aloo Masala (Chickpea and Potato Masala)
This is an quick and easy meal to make - made with chickpeas, sweet potato and spinach in a curry sauce. Full of protein, fibre and nutrients. Serve with brown rice or some freshly steamed vegetables like kale or broccoli.
Instructions
  1. In a large pan, melt the oil. Add the onion, garlic, chilli and ginger and cook for 5 mins or until the onion is soft.
  2. Add spices and cook for further 2 mins.
  3. Add tomatoes, potato and chickpeas to the pan, stir and cook for 20 mins with lid on. Check that the potatoes are cooked, add spinach and cook for further few minutes until spinach is wilted.
  4. Pour curry into a serving dish and then top with fresh coriander.