Autumn Vegetable Soup

A very simple soup but so satisfying and healthy!

I liquidise the soup just to stop fussy children picking bits out but this is a very pretty soup and looks lovely as it is without the stick blender getting to it!

Serves 10.

Ingredients

Splash of olive oil

1 large onion, diced

2 cloves garlic, roughly chopped

400g carrots, peeled and roughly chopped

400g potatoes, peeled and roughly chopped

300g parsnips, peeled and roughly chopped

500g beetroot, peeled and roughly chopped

a large sprig of parsley

2.2 litres chicken or vegetable stock

salt and pepper

parsley to garnish

Method

In a large pan, heat the oil over a medium heat, add the onions and cook for 5 minutes until soft.

Add the garlic, carrot, potatoes, parsnip and beetroot and stir through.

Cover with the lid and allow to steam for 10 minutes.

Pour in the stock and bring up to the boil.

Simmer, covered, for 30 minutes until the veggies are soft.

Allow to cool a little and then blend with a stick blender.

Return to the heat and bring back to a simmer, season well.

Serve with a little parsley sprinkled over the top.

Pink Coleslaw

In a house full of boys it is sometimes nice to have a little bit of pink at the table.

Great with barbecued food and anytime a salad is needed, this is also a handy recipe for using up egg yolks!

If you don’t have a mandolin just grate the carrots and beets on the largest grating setting.

If you would rather use jarred mayo, just add the whole grain mustard to it before stirring through the veg.

To make it vegetarian use an egg free mayo alternative.

Serves 8-10.

Ingredients

1/2 large cabbage, outer leaves removed

2 carrots, peeled and topped and tailed

2 beetroots, peeled and topped and tailed

1 red onion, peeled and topped and tailed

2 egg yolks

10 mls white wine vinegar

1 teaspoon Dijon mustard

225mls  sunflower oil

3 tablespoons whole grain mustard

Method

Take the stem out of the cabbage and slice very finely, place in a large bowl.

Using a mandolin, finely cut the carrots and beetroots into matchsticks, add to the cabbage.

Finely slice the onion, add to the bowl.

In a small bowl. Whisk the egg yolks, vinegar, Dijon mustard and a little salt.

Slowly add the oil, whisking all of the time.

Once you have a thick mayonnaise, add the whole grain mustard and combine.

Mix the mayonnaise through the vegetables and serve.

Gluten Free Chocolate and Beetroot Brownies

 

Now, trust me in this, these are delish! Yes, there is a sneaky bit of beetroot here but the kids will never notice and it really adds to the recipe.

I often bake for the boys but sometimes I fancy some baking for us as a family and that means it has to be gluten free for me. To make these non gluten free omit almonds, rice flour and baking powder and use 150g self raising flour instead.

I cook the beetroot when I have the oven on for something else, wrap the whole beetroot in foil, root tip, skin and shoots included. Depending on size it may take 1-2hours.

This mix makes 16-20 pieces depending on how you cut it up.

Ingredients

250g cooked, peeled beetroot, grated

250g dark chocolate, 70% cocoa solids

250g butter

250g sugar, granulated or caster is fine

3 eggs

100g ground almonds

50g rice flour

1teaspoon gluten free baking powder

Method

Preheat the oven to 180 degrees Centigrade. Grease and line  the base and sides of a 20 by 28cm tin.

In an oven proof bowl, combine the butter and chocolate, pop in the oven to melt. Keep an eye on it and stir a few times as it begins to melt. You could do this in a microwave or over water. Set aside.

Whisk the egg and sugar until light in colour and mousse like, this helps get some extra air in for the gluten free recipe.

Slowly add the chocolate mix, whisk well in.

Add the almond meal, rice flour and gluten free baking powder, fold in.

Add the beetroot gently and fold in.

Pour into prepared tin, level out and pop in the oven.

Bake for 40-50mins, I like my brownies on the gooey side.

Allow to cool in the tin then transfer to a wire rack to fully cool.

Serve on their own or have a wee treat, serve warm with whipped cream or vanilla ice cream.