Curried Leek and Parsnip Soup (Gluten free) (Vegan)
Lightly curried, this Leek & Parsnip Soup is warming and absolutely delicious. Made with coconut milk and vegetable stock, this soup is silky and creamy. Its gentle yellow glow will… read more »
Local London community farm & VegBox scheme
Lightly curried, this Leek & Parsnip Soup is warming and absolutely delicious. Made with coconut milk and vegetable stock, this soup is silky and creamy. Its gentle yellow glow will… read more »
I have recently discovered this simple technique, thanks to a wonderful book – The Green Roasting Tin by Rukmini Iyer. You roast your veg in the oven with the spices,… read more »
Makes: 3-4 bowls Prep and Cooking: 30 minutes Ingredients: 1 medium sized cauliflower 1 medium sized parsnip 200g pak choi or red cabbage 150-200g mushrooms Half medium sized leek… read more »
Portobello mushrooms stuffed with squash puree Steam the squash. Mash it with olive oil, salt to taste, cumin, soy sauce, garlic and grated cheddar cheese. Season the mushrooms with… read more »
Serves: 2 as main, 4 as side Prep and Cooking: 30 minutes Ingredients: 150g potatoes 300g parsnips 200g carrots 300g Brussels sprouts 1 leek 2-3 garlic cloves juice of ½… read more »