Category Archives: Hidden Vegetables

Pumpkin, Coconut and Coriander Soup

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This is a very smooth soup with only a hint of spice and coconut but it really is delicious!

I use the stock made from the Chicken with Spices and Coconut recipe  bones and pan juices.

If you don’t have this use a tablespoon of rogan josh curry paste. Heat 2 tablespoons of oil, add the paste, cook till fragrant and add the onion, continue as below.

For a vegetarian option just omit the chicken stock and use a good quality vegetable stock and the rogan josh paste.

The fresh coriander does not get cooked, just pop it on top of the bowl of soup and stir it through as you eat, that allows for a real hit of flavour and some crunch.

Serves six and freezes well.

Ingredients

2 tablespoons olive oil

1 onion, chopped

1kg pumpkin, I use butternut, peeled and diced into 3-4cm cubes

1.2litres stock from Chicken With Spices And Coconut bones

350-400mls coconut cream

bunch of fresh coriander, leaves and stalks, roughly chopped

Method

In a large stock pot, heat the oil.

Once hot, add the onion and allow to soften.

Add the pumpkin and stir well.

Add the stock and bring to the boil, allow to simmer until the pumpkin is soft, 20-30mins.

Remove from the heat and liquidize  with a stick blender.

Add the coconut cream.

Reheat genlty.

Serve in bowls and top with a handful of coriander, it’s not a garnish! Stir it through and enjoy!

Double Choc Chip Muffins with Zucchini or Courgette

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I have gone through a stage with each of my boys when they would refuse to eat vegetables. I still snuck the vegies in where ever I could, pizza sauce, pasta sauce and baking were all good hiding places!

Now, they will all have a go at pretty much anything and seem rather proud of these chocolate muffins with cunningly disguised zucchini or courgette as I was brought up calling them!

The choc chips aren’t essential, they work as more of a distraction to stop little people hunting for the veg! Feel free to omit them if you would rather not have them and maybe add 1-2 teaspoons vanilla extract.

Ingredients

280g plain flour

3 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

40g cocoa powder

1 egg

140g soft brown sugar

80mls milk

90g butter, melted

340g zucchini/courgette, grated

150g white choc chips

Method

Preheat the oven to 190 degrees Centigrade, line a 12 hole muffin tin.

Combine the flour, baking powder, bicarbonate of soda and cocoa in a large bowl.

In a jug combine the egg, sugar, milk, butter, courgette and chic chips.

Pour the wet ingredients into the dry and mix well.

Spoon the mix into the prepared tin and bake for 20-25mins.

Allow to cool on a wire rack.