When the days get colder and shorter, there is nothing for it. It’s time to bring out hot soup. And no, that doesn’t mean picking up a ready-made tin from the supermarket. This is the proper stuff.
This butternut squash soup only takes an hour to make, and most of that is spent roasting. Grab yourself some tasty bread and get dunking.
Roasted Butternut Squash, Kale and Red Onion Soup (VG)
Half of a butternut squash, de-skinned, with the seedy flesh in the centres removed
Two red onions, chopped
Chilli pepper, chopped
Two big handfuls of kale
Dash of paprika
A vegetable stock cube
Pre-heat the oven to gas mark 6/200C. Take your squash halves and slice into smaller chunks. Lay these onto a baking tray and drizzle over a little olive oil. Next, scatter over salt and pepper, as well as the dash of paprika. Place the squash in the oven for 40 minutes or until the skins begin to brown.
Take your squash out of the oven and set to one side. Into a saucepan, drop in your vegan margarine and gently heat until it melts. Pick up your onion and add to the pan. Stir the onions for around 5 minutes, or until they’ve absorbed the margarine and are looking softer.
Grab your baking tray and pop the butternut squash pieces in with the onion. Stir in your chopped chilli and stir the vegetables for a further 5 minutes. Boil a kettle full of water and top the saucepan up with this, so that the water just covers the vegetables. Before covering everything with a lid, add a vegetable stock cube. Leave the vegetables to simmer for around 10 minutes. Just before you remove from the heat, add the kale and push the leaves into the vegetables for 2 minutes or until the edges begin to soften.
Remove the pan from the heat and, taking a hand blender, blitz the vegetables until almost smooth, with some texture still remaining. Serve up into bowls and enjoy with some fresh bread for that perfect curl-up-sofa-TV-feeling.
The Small Space Garden series continues.
June is the perfect month to roll up your sleeves, pick up a trowel and start growing some quick and easy crops.
Peas are great speedy vegetables. Home-grown, their flavour is phenominally better than those cheap ones in cans, and if you’re clever you could even save a bit of money too.
In just under a week and a half, with a bit of heat, you’ll have pea seedlings poking through the soil. Very soon after potting the peas up or planting them outside, you’ll be inundated with flowers and delicious pods, ripe for picking.
Trust me, they won’t make it back to the dinner plate.
Last year, I grew just one large container’s worth of peas. There were about ten plants in total. From those ten plants, I received a constant supply of pea pods that saw me through the best part of three weeks. This just goes to show how productive peas can be, even in the smallest of spaces.
No room for a big container? Grow your peas in a small pot and harvest the growing tips instead. Use these on your salads and you can gloat about how healthy you’ve become.
Check out my video below for more information on growing peas:
How do you make the poor month after Christmas more exciting? The weather is still cold and there’s not much money in the pot so eating out is not an option.
Well, there is one way that you can celebrate: make your own easy, delicious curry by following this ridiculously easy guide. Oh, and by the way, it’s both veggie and vegan friendly!
TOTAL APPROXIMATE COST: £4.64
DAYS IT’LL LAST: 3
Go on, treat yourself this evening and have a tasty curry, you won’t regret it and you’ll save money as well!
Like what you see? Why not check out some of my other tasty, cheap and exciting recipes here.
I’d love to see your results, why not share them over on @youngground or on facebook and we can celebrate a foody January together!
Sure, it’s winter and coleslaw is a summer bbq kind of thing, but how many of you buy takeaway burgers, or sit down to tuck into a jacket potato during these cold, dark months.
That’s where this delicious slaw comes in:
There are two really good reasons to make your own coleslaw:
It takes no more than 5 minutes to make.
You can keep it in a tub for 2-3 days and use it as and when.
Continue reading Jazz Up Your Lunch: Save On Slaw
Want to grow your own food but you haven’t got a garden? You don’t need one.
Behold the windowsill garden plan:
Continue reading How to Grow Salads Without a Lot of Space
Check out my previous tips on how to create awesome cheese on toast, here.
How many times have you come home from a tough day at work, looked at your cupboard and remembered all of those money-saving meals you were going to make, only to opt for takeaway instead?
Continue reading Jazz Up Your Lunch: The Perfect Omelette
Sundays are great. Although Sundays signify the last part of the lazy period – the wholesome feasts of food you’re likely to have at the end of the weekend are the best. This week, why not have a go at something a little different with my recipe for apple and lavender tart? The lavender gives this dessert a little more fragrance, making it even better alongside custard!
Continue reading Easy Sunday Comforts: Apple and Lavender Tart
Halloween is here, and I’m sure you’ve all been busy carving out your pumpkins.
But what exactly do we do with the rest of the pumpkin once it’s been carved out?
Well, you can take both the delicious orange flesh and seeds and make this delicious pumpkin muffin recipe:
Continue reading Pumpkin Muffins
Cheese on toast is one of those really easy meals that we have to fall back on when there is either nothing else left in the house, or we’re tired and can’t be bothered to cook the amazing curry we had planned for the evening. Yes, we’ve all been there.
Check out my blog post on how to make an omelette that will beat that takeaway feeling, here.
How do you make your cheese on toast? When you think about it, the possibilities are endless. However, I guarantee that most of us just use ordinary cheddar, as I have in the photo above.
Continue reading Jazz Up Your Lunch: Cheese on Toast
The beauty of living in the city is that you’re very close to shops. Whilst this is often a very useful thing; you’re bringing home that bag of salad, or those tomatoes still clinging to the vine which are costing you a fortune. The truth is, much of this stuff can be grown easily, and it can be done without huge amounts of space. All you need is a little bit of time and some forward planning and you, too, could be enjoying your very own food.
Continue reading How to Grow in Small Spaces: Balconies