Creamy Country Vegetable Soup


I recently read an article which said that the average British household wastes ¬£470 worth of food each year. As the environmental crisis worsens, we must find ways to become less wasteful and use all of the food in our fridges. With a little bit of planning, it’s amazing what you can do with a few sorry looking vegetables which are slightly past their best. If you’re looking to use up some leftovers, my Creamy Country Vegetable Soup can be easily adapted.

As a rough guide, this recipe serves 4.

  • 600ml water
  • 200ml soya single cream
  • 200g frozen garden peas
  • 50g dairy-free margarine
  • 2 parsnips
  • 2 white potatoes
  • 2 sticks of celery
  • 2 carrots
  • 1 brown onion
  • 1 glove of garlic
  • 1 tbsp. vegan bouillon powder
  • Sea salt and white pepper to taste

Begin by preparing the ingredients. Peel and finely chop the parsnips, white potatoes, carrots, celery, onion and garlic. Melt the dairy-free margarine in a large saucepan, using a medium heat, then add the prepared vegetables – apart from the frozen peas as these will be stirred through the soup at the end.
Cook for 5 minutes, to allow the vegetables to soften a little, then add the vegan bouillon powder. Coat the vegetables in the vegan bouillon powder then cook for 5 minutes.
Add the water and the soya single cream then stir to combine. Cover the saucepan with a lid then cook for a further 20 minutes, or until the vegetables are ready.
Transfer 4-5 ladles of the soup to a food processor. Process until a smooth puree is formed. Add the puree to the saucepan – this will thicken the soup. Stir to combine then season to taste.
Add the frozen peas and allow them to thaw, this should only
take a couple of minutes.

Serve and enjoy!

Smoky Roasted Aubergine

I enjoy preparing lots of tapas style dishes which can be savoured with a glass of wine and some good company. My Smoky Roasted Aubergine is versatile option for entertaining as it can be served alone, as part of a salad or even as a topping for bruschetta. It can also be rolled up, pierced with cocktail stick and served as a canapé.

If you can’t find liquid aminos, you can also use tamari or a vegan worcester sauce.

As a rough guide, this recipe serves 4.

  • 1 aubergine
  • 2 tbsp. liquid aminos
  • 2 tbsp. smoked rapeseed oil
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder

Begin by preparing the ingredients. Add the liquid aminos, smoked rapeseed oil, garlic powder and all of the ground spices to a small dish then stir to combine. Set the mixture to one side then slice the aubergine in to thin discs, around 5mm thick.
Pre-heat the oven to gas mark 7, around 220 degrees. Brush both sides of the sliced aubergine with the mixture then place on baking tray lined with baking paper, spaced evenly apart.
Place the tray in the oven and cook for 10 minutes. Remove the tray from the oven and turn the sliced aubergine over. Return the tray to the oven and cook for a further 10 minutes, or until both sides are soft and golden.

Serve and enjoy!

Classic Houmous


I recently read an article which said that Britain has now become the houmous captial of Europe. It seems we can’t get enough of this traditional Middle Eastern dip as we purchase more houmous per year than any other European nation. It’s great with tortilla chips, pitta breads, salads or just a spoon! If you agree but are short on time, my fuss-free Classic Houmous is perfect.

If you like it garlicky, add an extra clove.

As a rough guide, this recipe serves 2.

  • 400g chick peas
  • 100ml water
  • 1 clove of garlic
  • 2 tbsp. lemon juice
  • 2 tbsp. smoked rapeseed oil
  • 1 tbsp. dark tahini
  • Salt and white pepper to taste

Begin by preparing the ingredients. Drain and rinse the chick peas thoroughly in a colander then add to a food processor along with the garlic. There’s no need to chop the garlic, just peel it.
Process for 30 seconds then add the dark tahini.
Process for 30 seconds whilst pouring in the water, lemon juice and smoked rapeseed oil. Season to taste then process for a further 30 seconds.

Serve and enjoy!

Root Vegetable Mash

My Nana used to make the best root vegetable mash. I looked forward to visiting her house for dinner as she would always treat me to a generous serving, topped with sausages and gravy. Although it will never be the same as when my Nana made it for me, my Root Vegetable Mash has that buttery taste and creamy texture I remember so fondly.

As a rough guide, this recipe serves 4.

  • 50ml unsweetened soya milk
  • 50g dairy-free margarine
  • 4 parsnips
  • 4 carrots
  • 1 swede
  • Sea salt and white pepper to taste

Begin by preparing the ingredients. Peel and roughly chop the parsnips, carrots and swede. Add the prepared vegetables to a large saucepan filled with water.
Warm the water, using a medium heat, then cover the saucepan with a lid. Cook for 20-25 minutes, or until the vegetables are ready.
Drain the vegetables in a colander then return them to the saucepan. Mash the vegetables fully, ensuring there are no lumps, then add the soya milk and the dairy-free margarine. Stir to combine then season to taste.

Serve and enjoy!

Curried Cauliflower Soup


Once a disappointing addition to the traditional British Roast Dinner, Cauliflower is now considered a versatile vegetable. Cauliflower can be used to make steaks, wings, pizza and even rice – it needn’t be a boring side dish. One of my favourite ways to use the florets is in my Curried Cauliflower Soup.

If you’re feeling brave, add an extra red chilli.

As a rough guide, this recipe serves 4.

  • 500g cauliflower
  • 400ml coconut milk
  • 400ml water
  • 2 curry leaves
  • 2 sticks of celery
  • 2 carrots
  • 1 brown onion
  • 1 clove of garlic
  • 1 red chilli
  • 1 thumb-sized piece of ginger
  • 2 tbsp. garam masala
  • 1 tbsp. tumeric
  • 1 tbsp. coconut oil
  • 1 tbsp. vegan bouillon powder
  • Sea salt and black pepper to taste

Begin by preparing the ingredients. Break the cauliflower in to florets then finely chop the celery, carrots, onion, garlic, chilli and ginger. Warm the coconut oil in a large saucepan, using a medium heat, then add the prepared vegetables.
Cook for 5 minutes, to allow the vegetables to soften a little, then add all of the ground spices and the vegan bouillon powder. Coat the vegetables in the ground spices and vegan bouillon powder then cook for 5 minutes.
Add the coconut milk, water and curry leaves then stir to combine. Cover the saucepan with a lid then cook for a further 20 minutes, or until the cauliflower is ready.
Remove the curry leaves then transfer 4-5 ladles of the soup to a food processor. Process until a smooth puree is formed. Add the puree to the saucepan – this will thicken the soup. Sti
r to combine then season to taste.

Serve and enjoy!

Classic Guacamole


My favourite addition to nachos, burritos and chillis will always be guacamole. I love the fresh taste and creamy texture alongside rich and spicy tomato sauces. If you agree but are short on time, my fuss-free Guacamole is perfect.

Spring onions may not be an authentic ingredient but I think they’re a great addition for those who don’t like coriander.

As a rough guide, this recipe serves 4.

  • 50g spring onions
  • 1 large avocado
  • 1 medium tomato
  • 1 clove of garlic
  • 1/2 red onion
  • 2 tbsp. lime juice
  • 2 tbsp. smoked rapeseed oil
  • Sea salt and black pepper to taste

Begin by preparing the ingredients. Peel and roughly chop the spring onions, avocado, tomato and red onion. There’s no need to chop the garlic, just peel it.
Add the prepared fruits and vegetables to a food processor. Process for 30 seconds whilst pouring in the lime juice and smoked rapeseed oil.
Season to taste then process for a further 30 seconds.

Serve and enjoy!

Smoky Mixed Bean Chilli

If you’re looking for comfort food on a cold winter evening, you can go wrong with a warming bowl of chilli. My Smoky Mixed Bean Chilli, a favourite in the Carter household, is a satisfying one pot supper which can be enjoyed in so many ways. You can use it as a topping for nachos, a filling for burritos or alongside brown rice or quinoa as a simple week day dish.

If you can’t find liquid aminos, you can also use tamari or a vegan worcester sauce.

If you’re feeling brave, add an extra red chilli.

As a rough guide, this recipe serves 4.

  • 500g passata
  • 400g kidney beans
  • 400g black eye beans
  • 400g black beans
  • 100ml water
  • 2 cloves of garlic
  • 2 sticks of celery
  • 1 red pepper
  • 1 red onion
  • 1 red chilli
  • 2 tbsp. liquid aminos
  • 2 tbsp. ground cumin
  • 1 tbsp. ground corriander
  • 1 tbsp. smoked paprika
  • 1 tbsp. cinnamon
  • 1 tbsp. fresh or dried thyme
  • 1 tbsp. fresh or dried oregano
  • 1 tbsp. smoked rapeseed oil
  • Sea salt and black pepper to taste

Begin by preparing the ingredients. Drain and rinse the beans thoroughly in a colander then peel and finely chop the garlic, celery, red pepper, red onion and red chilli. Warm the smoked rapeseed oil in a large saucepan, using a medium heat, then add the prepared vegetables.
Cook for 5 minutes, to allow the vegetables to soften a little, then add all of the herbs and all of the ground spices. Coat the vegetables in the herbs and ground spices then cook for 5 minutes.
Add the passata, water and liquid aminos then stir to combine. Cook for 5 minutes then add the drained and rinsed beans. Stir to combine then season to taste.
Cover the saucepan with a lid then cook for a further 10 minutes, or until the beans are ready.

Serve and enjoy!