Leek, bacon and potato soup

  • olive oil

  • 3 rashers streaky bacon, chopped

  • 1 onion, chopped

  • 400g pack trimmed leek, sliced and well washed

  • 3 medium potatoes, peeled and diced

  • 1.4l hot vegetable stock

  • 4 rashers streaky bacon, to serve

Pour the olive oil in to a large pan, then fry the bacon and onion, stirring until they start to turn golden. Add the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.  Pour in the vegetable stock and simmer for 20 minutes.  Blend until smooth.  Season and add chopped bacon to garnish.

  • small roasted beetroot

  • 1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained

  • zest of one large lemon

  • juice of half a large lemon

  • healthy pinch salt and black pepper

  • 2 large cloves garlic, minced

  • 2 heaping Tbsp tahini

  • 1/4 cup extra virgin olive oil

Peel the roasted beet then blend with all the other ingredients.  Season to taste.

Beetroot Hummus

Carrot Lentil and orange soup

  • 1 tsp cumin seeds

  • 2 tsp coriander seeds

  • 1 onion, chopped

  • 225g carrots, diced

  • 75g red lentils

  • 300ml orange juice

  • 2 tbsp low-fat natural yogurt

  • fresh chopped coriander to garnish

  • pinch paprika to garnish

  • 600ml vegetable stock

Crush the seeds in a pestle and mortar, then fry for 2 mins in a large pan until lightly browned. 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.  Blend until smooth add yogurt and chopped coriander to season.

Photography by Annie MacDonald

https://www.flickr.com/photos/anniemacd