Winter Minestrone

I’m sure the Italians would roll their eyes if they saw this recipe. To them it’s probably as far removed from  traditional minestrone as it gets, I guess it’s more minestrone “inspired”. 

Minestron 2

When my  Mom would make her minestrone it was always served  with fresh soda bread, still warm from the oven,  with lashings of butter. I didn’t make soda bread but instead served it with toasted sourdough topped with pesto, which isn’t a bad alternative if you ask me. 


2 tablespoons of Olive Oil

1 medium Onion, finely diced

2 cups of  Carrots, chopped in 1 cm cubes

2 cups of Celeriac, chopped in 1 cm cubes

½ cup Celery, chopped in 1 cm cube

1 clove of Garlic, crushed

2 Bay Leaves

1 litre of Vegetable Stock

1 can of Plum Tomatoes

2 tablespoons of Tomato Puree

½ cup of Brown Lentils

1-2 teaspoons of Salt

½ teaspoon of Black Pepper

2 cups shredded Savoy Cabbage or Kale



  • Add the oil to a heavy based saucepan over a medium heat. When the oil is hot add in the onions and saute until  they are soft and slightly golden.
  • Then add in the carrots, celeriac, celery and garlic and cook until they start to colour.
  • Now add in the bay leaves, plum tomatoes, tomato puree, brown lentils salt and pepper.
  • Bring to the boil,then reduce the heat and allow to simmer for 40 minutes or until the vegetables are tender.
  • Then add in the shredded cabbage and cook for a further 5 minutes until it is wilted and soft.
  • Serve with some chunky bread, pesto and a grating of good Parmesan.

Curried Parsnip Soup

Autumn is certainly creeping it’s way in and these chilly evenings have me craving comforting foods. There’s nothing quite like a bowl of soup  to take the chill out of your bones, especially when you add in a good dose of spice. I’m really not a fan of shop bought soups (am I the only one that thinks they all taste like onion?) and when they’re this easy to make there really is no reason not to make your own!


There may not seem like that many ingredients but this soup packs serious flavour. You could always use a milder curry powder or just add less but If it’s a little too spicy stir through a good dollop of coconut yoghurt, highly recommended. The parsnip chips are optional too but  I like them cause they make me feel super fancy.

Curried Parsnip Soup


1 tablespoon of Coconut Oil

1 Medium Onion, finely chopped

4 Medium Parsnips

4 Cloves of Garlic, finely chopped

1 inch of Fresh Ginger, finely chopped

2 teaspoons of Medium Curry Powder

1.5 Litres of Vegetable Stock

1-2 teaspoons of Black Pepper



  • Place the coconut oil into a heavy based saucepan over a medium heat.
  • Once the oil is melted  add in the onions and cook for 5 minutes until they start to soften and brown around the edges.
  • Add in the garlic and ginger and cook for 2-3 minutes, don’t let it burn!
  • Now add in the parsnips and curry powder, cook for another 2-3 minutes.
  • Pour in the stock, give the soup a good stir and then pop a lid on and simmer the soup for 15-20 minutes until the parsnips are soft.
  • Allow the soup to cool for a few minutes before blending. If it’s too thick once blended  you can always add in some more stock.


Serve immediately topped with some croutons or parsnip chips, if you’re fancy like me.

Squash and Lentil Soup

You know it’s autumn when there are squash and pumpkin recipes EVERYWHERE. Why would you expect any different from me?


Autumn to me is the return of stews and soups, food that feeds the soul and warms you from the inside out. This soup is made almost weekly chez mois.  It’s not complicated, in fact it’s embarrassingly simple, but delicious nonetheless. It’s simplicity is why I keep coming back to it. Perfect to make during the week, it takes no more than 30 minutes from beginning to end.


Butternut squash makes this soup so creamy and velvety without actually having to add any cream in. My Grandma always added red split lentils into her soup. Although I can never manage to make soup that tastes just like hers the lentils definitely take me back. Not only do they add great flavour but they add a punch of plant based protein to the soup too which is always a winner.

Squash and Lentil Soup  (Serves 4-6)


1 medium Butternut Squash, peeled and chopped

3 medium Carrots, peeled and chopped

1 medium White Onion, peeled and chopped

⅓ Cup of Red Split Lentils

1 litre of Vegetable Stock

1-2 teaspoons of Black Pepper


Note:Try to chop all of the vegetable in similar size, about a centimeter cubed should do the trick. You want them to be ready when the lentils are, better you cook the lentils longer than overcook the vegetables


  • Pop all of the ingredients into a heavy bottomed saucepan.
  • Place the saucepan on the hob over a high heat, bring the soup to the boil and then reduce the heat to medium. Allow the soup to simmer away for 15-20 minutes until the vegetables are tender and cooked through.
  • Remove from the heat and allow to cool slightly before blending, either with a stick blender or in a free-standing blender. Serve.

Told you it was simple. I like to serve this with a few crunchy seeds and some fresh parsley. Make a big batch of this at the beginning of the week and you have a quick and delicious lunch ready to go. Enjoy x x

Radish Soup

I never really got the point of radishes. I mean they were always there but I would never choose to buy them. I guess I never  grew up eating them so they weren’t on my palate. I never really avoided them either more bypassed them without a second thought. That was all until I moved to France. I was served fresh radish, whole, with crusty bread, butter and salt, an absolute winning combination. They’re so peppery and almost spicy but in a completely satisfying way. Anyone like me who quite enjoys the burning sensation of mustard?

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Radish are extremely easy to grow and super cheap to buy. As great as they are in a salad or served as above I wanted to do something different with them, so I embarked on this soup. It’s so easy to make it’s almost embarrassing but it tastes delicious and looks even better with it’s pale pink hue. I’m all for easy mid week cooking and this tasty little number can be whipped up in 25 minutes start to finish.

Radish Soup


1 small or ½ large Red Onion, finely chopped

400g of Fresh Radish

1 Medium Potato

¾ tablespoon of Olive Oil

1 litre of Vegetable Stock

½ teaspoon of Black Pepper

To serve: olive oil and/or creme fraiche



  • Take your radish and chop each one into 6 pieces, chop lengthways and then chop each half into three. Set aside.
  • I don’t bother peeling my potato so just wash it and chop into small pieces, similar in size to the radish.
  • Heat the olive oil in a medium size pot over a medium heat.
  • Add in the onion and fry until the onion starts to become soft and translucent.
  • Add in the radish and onion and fry for a couple of minutes until the start to soften and take a bit of colour.
  • Now add in the sock and pepper, stir and leave to simmer for 15-20 minutes until both the radish and the potato are soft.
  • Once everything is cooked remove from the heat, leave to cool for a few minutes and then blend into a velvety soup


Serve with a drizzle of peppery extra virgin olive oil or a dollop of crème fraiche. 

Just a side note: I use a stick blender for my soups. I’ve tried using the nutribullet before and find the potato goes a bit gluey and unpleasant.
I hope you enjoy. I always like to hear if you make any of my recipes so please comment on here or on my social media and let me know. Have a great weekend x x