1、Carrot, lentil & orange soup

Deliciously spicy - warm up with this fab veggie soup.

Carrot, lentil & orange soup recipe

Ingredients

Method

Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.
  • Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.

  • https://www.truecookbook.com/recipe/carrot-lentil-orange-soup-4646/

    2、Carrot, courgette & orange cakes

    Turn a garden glut into something amazing with this delicious, moist cake and freeze one for later too
    Carrot, courgette & orange cakes recipe

    Ingredients

    Method

    1. Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm round cake tins with baking parchment. Beat the butter, sugar, eggs, flour, bicarb, zest and the mixed spice together, then stir in the carrot and courgette. Divide the mixture between the tins and bake for 20-25 mins or until a skewer inserted in comes out clean. Cool.
    2. To make the topping, mix enough of the orange juice into the icing sugar to give a thick, but drizzly icing. Drizzle over the cakes, then scatter with the zest and leave to set.

    3、Creamy lentil & spinach soup with bacon

    A smooth, blended soup served with crispy bacon topping - a luxurious and warming bowl of goodness
    Creamy lentil & spinach soup with bacon recipe

    Ingredients

    • 2 tbsp olive oil, plus extra for frying
    • 2 onions, finely chopped
    • 2 carrots, finely chopped
    • 2 celery sticks, finely chopped
    • 140g green lentil
    • 1½ l weak vegetable stock
    • 200g bag baby spinach
    • 4 tbsp double cream, plus a drizzle to serve
    • 6 rashers smoked streaky bacon

    Method

    1. Put the oil, onions, carrots and celery in a large saucepan, and cook for about 10 mins to soften.
    2. Stir in the lentils and pour in the stock. Bring to the boil, then turn down and simmer for 30-35 mins or until the lentils are soft, topping up with water if the mixture begins to dry out. Pop in the spinach and cook for a few mins more, until wilted. Blitz the soup until smooth, then stir through the cream and season. Keep the soup warm over a low heat.
    3. Heat a little oil in a non-stick pan over a medium heat. Add the bacon and fry until crisp and golden. Ladle the soup into bowls, drizzle with a little cream and crumble over the crispy bacon.

    4、Curried squash, lentil & coconut soup

    Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup
    Curried squash, lentil & coconut soup recipe

    Ingredients

    Method

    1. Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
    2. Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

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