Liven up your midday meals with a touch of colour and a burst of flavour
Creamy leek and potato soup
By Rachel Steenland from The Garden Party (thegardenparty.com)
Serves 4 | Prep 15 mins | Cook 20-25 mins
2 tbsp vegan butter
4 russet potatoes,
peeled and cubed
4 leeks (white section only), sliced
2 celery sticks, sliced
2 garlic cloves, minced
2 dried bay leaves
1 sprig of fresh thyme
1 litre (4 cups)
vegetable stock (broth)
salt and pepper, to taste
240ml (1 cup) creamy oat milk (unsweetened)
FOR THE GARNISH
fresh thyme
olive oil
1 Wash and slice the white part of the leek in half, then slice into 5mm (¼in) slices.
2 Wash, peel and cube the potatoes. You want the cubes to be about 2.5cm (1in).
3 Clean and slice the celery into thin slices.
4 Melt the butter in a medium pot or Dutch oven over medium heat. Once the butter is melted add the potatoes, leeks, celery, minced garlic, bay leaves and thyme. Sauté the veggies for about 5 minutes or until they start to become tender.
5 Stir in the stock, salt and pepper. Increase the heat to high, and bring the soup up to a boil.
6 Once the soup has reached a boil, reduce the heat, and let it simmer for 15-20 minutes or until the potatoes and leeks are fork-tender.
7 Turn off the heat, and leave the soup to cool for about 10 minutes.
8 Pour in the creamy oat milk and then give the soup a good stir.
9 Using an immersion blender, blend the soup until it is smooth and creamy.
10 Ladle the soup into bowls and garnish with a sprinkle of fresh thyme and a drizzle of olive oil.
11 Serve with your favourite crusty bread.
NUTRITIONAL INFO
Calories (per serving) 302 | Total fat 6.9g Saturates 2.1g | Salt 0.43g | Sugar 12.5g Carbohydrates 55g | Protein 6.9g
Chickpea wraps
By Riverford (riverford.co.uk)
Serves 2 | Prep 10 mins | Cook 30 mins
1 garlic clove, crushed
1 tsp smoked
sweet paprika
sriracha, add to taste
1 tin of chickpeas
150g (1 cup) sweet
mixed peppers, halved and deseeded
½ a red onion, sliced
1 lime, halved pointed cabbage
2 tbsp tamari
1 tsp sugar a small bunch of coriander (cilantro)
30g (¼ cup) roasted and salted peanuts
4 tortillas
150g (1 cup) cherry tomatoes, halved
olive oil
salt and pepper
1 Preheat the oven to 200°C/Gas Mark 6.
2 Combine the garlic in a large mixing bowl with the paprika and a tbsp of sriracha. Drain the chickpeas into a sieve. Transfer to a plate lined with kitchen paper. Pat the chickpeas dry. Add to the bowl with 1½ tbsp of
