The Original Superfood Salad
This recipe is much more substantial than most salads, with interesting and interesting texture thanks to roasted seeds, quinoa and avocado. The dressing includes maple syrup and is sweet and delicious.
1 tbsp olive oil
1 knob butter
5 rashers of streaky bacon, chopped.
1 large onion, diced
2 carrots, diced
2 sticks celery, diced (Your soup veg should all be chopped to a similar size.)
1 scant teaspoon mixed herbs, or half each of dried rosemary and thyme.
2 cloves garlic, finely chopped
250g potatoes, cubed quite small
50g cabbage, finely shredded
1 tin chopped tomatoes
1 litre chicken stock
1 bay leaf.
70g macaroni
In a big pot, melt the butter with the oil and then throw in the bacon. Give it a good stir to stop it from sticking, and keep an eye on it.
When it’s golden, throw in the onion, carrots, celery and dried herbs. Keep the heat very low and cook for seven minutes, with a lid. Sweating the vegetables like this draws out the flavours, and it’s the key to a really tasty soup.
Stir in the garlic, then add the spuds with the cabbage. Cook until the cabbage wilts (two or three minutes), then add the tomatoes, the stock, the bay leaf and a little pepper.
Let it simmer, partially covered, for 40 minutes. Finally, add the pasta and cook for the time stated on the packet.
Serve topped with grated cheddar cheese (the cheese melts if you’re quick.) Alternatively, sprinkle with chopped parsley.
Once you’ve started making soups, you can’t go back to eating them from tins. These days I even turn my nose up at cartons, because those soups just don’t taste as fresh as the ones I can knock up at home. This minestrone is packed full of vegetables and is my all time favourite.
Adding bacon to a soup gives it a lovely taste, and makes it more filling. The secret is to crisp it up in the pan before you add any of the veg. Smoked streaky bacon may not be the healthiest of foods, but I figure I’m making up for it with all the lovely veggies.
This sits bubbling on the hob for longer than most of the soups I make, but it’s so hearty and fulfilling that sometimes I even serve it for dinner. The original recipe included a tin of cannellini beans, but the children hated them so in the end I gave up putting them in.
This recipe is much more substantial than most salads, with interesting and interesting texture thanks to roasted seeds, quinoa and avocado. The dressing includes maple syrup and is sweet and delicious.
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