1 tablespoon rapeseed or olive oil 1 onion, sliced 225g potatoes, cubed 2 medium leeks sliced 1.2 litres vegetable stock 1 tablespoon fresh thyme Salt and freshly ground black pepper 150ml crème fraiche   Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3/4 minutes until starting to… Continue reading >

Serves 6 Drizzle of olive oil 2 Onions, finely chopped 1 clove of garlic, finely chopped 1.5kg fresh tomatoes, peeled, seeded and chopped roughly 2 tablespoons tomato puree Vegetable stock – approx 1 litre Handful of Basil leaves, roughly chopped   Sauté the onion in the olive oil in a large pan until softened. Add… Continue reading >

500g carrots, sliced 2 medium onions, chopped 2 cloves garlic, crushed 1 litre hot water 2 vegetable stock cubes Grated rind and juice of 1 lemon Salt and pepper   Place the carrots, onions, garlic, water and stock cubes into a saucepan. Bring to the boil and simmer for 25 minutes or until the vegetables… Continue reading >

 Serves 4  1 Tablespoon Olive Oil 1 Celery Stick Chopped 1 Onion 2 Cloves Garlic 1 Carrot, peeled and chopped 1 tablespoon Rosemary, chopped 1 400g tin Chopped tomatoes 400 ml Vegetable Stock 100g dried Mini Pasta 2 small handfuls shredded Savoy Cabbage     Heat the Olive Oil in a medium pan Add the… Continue reading >

Serves 4          Ready in about 50 minutes 2 Onions, finely chopped 4 celery sticks cut into ½/1cm cubes 2 large carrots, cut into  ½ in -1cm cubes 400g can chopped tomatoes 2 garlic cloves, finely sliced 198g canned mixed beans, rinsed 852ml vegetable stock 57g dried small pasta shapes 113g frozen peas Salt and freshly… Continue reading >

Cooking time 20 minutes                       Serves 4 1litre vegetable stock 1 Onion (chopped) 175g Lentils 450g Tomatoes (skinned) ¼ teaspoon dried mint 75g All-Bran Cereal 1 teaspoon Sugar Salt and pepper   Put the vegetable stock in a pan and bring to the boil. Fry onion in a little oil. Add to the stock and gradually… Continue reading >

 Serves 6          Preparation 15 minutes          Cooking 20 minutes 500g carrots, sliced 1 small swede, diced 2 red onions, chopped 1 garlic clove, crushed 1.5 litres hot vegetable stock 1 tablespoon tomato puree 1 tablespoon balsamic vinegar Finely grated zest and juice of 1 orange 2 tablespoons chopped fresh parsley or chives, plus extra to garnish… Continue reading >

250g carrots, peeled and diced 250g turnips, diced (or use swede if preferred) 2 onions, peeled and diced 1 celery stalk, diced 1 leek, white part only, sliced 75 – 125g pearl barley 125g dried peas, soaked in water for 4-5 hours, drained. 2.3 litres vegetable stock 85g kale, chopped (optional)* Salt and freshly ground… Continue reading >

Serves 4          10 minutes preparation          35 minutes cooking Low fat cooking spray 300g carrots, peeled and chopped 400 g butternut squash, peeled, de-seeded and chopped 1 tablespoon medium curry powder 1.2 litres (2 pints) hot vegetable stock 2 teaspoons olive or rapeseed oil 2 large red onions, sliced thinly 1 teaspoon black onion seeds ½… Continue reading >

Serves 4          20 minutes preparation          40 minutes cooking A large lidded saucepan Non stick baking parchment Low fat cooking spray 900 g onions, sliced 4 garlic cloves, chopped 2 fresh rosemary sprigs 2 tablespoons brandy 1.2 litres hot vegetable stock 2 x 85 g bagels 30 g… Continue reading >