First up, if you’re one of those people who tastes soap when they eat coriander (true story), then don’t make this. You’ll hate it. Also, I feel for you. If you’re like me and adore the fresh taste and fragrance, then get involved! This is the laziest, quickest, easiest of Thai-inspired dishes that packs a punch in the flavour zone. Even better, it’s paleo and Whole30 approved!
After our weekend away in Prague scoffing only carbs, fatty meats and beer we’re both feeling rather sluggish and keen to eat light meals consisting of mostly vegetables. Because it now feels like the middle of winter we thought we’d get going with soup.
I am a huge fan of a creamy mushroom soup, but often with all the added cream, butter and salt, it can be healthier for you to pop down the road and order a BigMac. Last night I whipped up a creamy chicken and mushroom soup with no added naughty bits, but still with the indulgent creamy texture and packed full of flavour. This soup is also very filling as we are back to skipping carbs at night, so didn’t have it with any bread. Completely satisfied.
Recipe below:Read More
With the release of the new season of Gilmore Girls my friend and I decided we wanted an indulgent Friday night in. We grabbed a bottle of wine and some dinner to whip up. I decided on a Thai inspired prawn stir fry using boodles (butternut squash noodles) instead of pasta so it remained paleo/Whole 30 compliant. Of course, the wine isn’t compliant – but sometimes you need to enjoy and compromise.
The Thai prawn boodles went down a treat, here’s what I did:
Stir fry garlic, onion and chilli in a little coconut oil. Then add sliced red pepper, mange tout and spring onions. Cook for 2-3mins. Add the prawns and boodles to cook through. Squeeze over the juice of one lime. Toss through some chopped coriander, sesame seeds and cashew nuts. Cover and cook for 3-4 mins to ensure everything is hot and cooked through. Serve. Hey presto! Easy peasy.
Definitely a new favourite – I’ll be making this one again.
I’m trying my best to be healthier, so after last night’s martini, gin & tonic, wine and pizza, I needed to be extra good tonight. I decided to try and make up a yummy vegetable soup. Both the man and I were pleasantly surprised and thoroughly enjoyed it. As we were having just veggie soup with no pasta, protein or lentils I decided to add a potato which I ended up blending with a few of the other veggies to thicken it.
I was shocked at the colour, but who doesn’t love eating food that looks like it’s radioactive, but knowing it’s so damn good for you?! I brightened mine further by adding a swirl of hot Sriracha sauce.
- 2 potatoes
- 3 carrots
- 2 leeks
- 1 onion
- 3 garlic cloves
- 1 celery stick
- 1/2 head broccoli
- 1 bay leaf
- Vegetable stock
Sauté the garlic and onion in a little olive oil. Add cubed potato, carrot, celery and leek and stir for 2-3 minutes. Add your vegetable stock and bring to the boil. Next add the broccoli, bay leaf and thyme and season with salt and pepper.
Simmer the stock and veggies until the veggies feel soft. Scoop out the veg into a blender (remember to remove the bay leaf and throw it away) and keep the stock simmering, pulse the veg until a smooth paste. Add mushrooms and peas to the stock to cook through while you’re pulsing the rest.
Add back the veg paste to the stock and see how thick and rich your soup is now! Bring to the boil and stir through some freshly chopped parsley.
Serve with an awfully large glass of red wine.
I can see this being an autumn favourite of ours.
What’s your favourite vegetable soup recipe? I need some more!