This simple Lima bean soup is sweet and savoury and very satisfying. Â The starchy Lima beans help to give the broth the perfect thickness and also provide a sweet counterpoint to the kale and spices. Â The soup also freezes well, so don’t worry if you can’t finish it all in a few days. (Why not also have a go at this red lentil and sweet potato soup?)
This delicious and nutritious vegetable and legume soup is traditionally served to break the Muslim fast of Ramadam. It’s called harira and is usually accompanied by dates, but as I don’t really like them, I’ve left them out of my recipe.  However, feel free to include them if you want the truly authentic experience. I also recommend this Moroccan hummus!
A great appetiser or party food, these Greek stuffed grape leaves have a more subtle and mellow flavour than the pre-made variety. For more Greek goodness, try these lamb kebabs with cucumber and feta relish.
You Need:
60ml extra-virgin olive oil
1 large yellow onion, finely chopped
250g long-grain white rice
375g gluten-free chicken or vegetable broth
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh mint leaves
2 teaspoons fresh oregano or 1 teaspoon dried
1 teaspoon grated lemon zest
Salt and freshly ground black pepper (to taste)
1 can (about 200g) grape leaves
Juice of 2 lemons
Steps:
In a medium heavy pan, heat 2 tablespoons of the oil over medium heat.
Add the onion and cook until soft, about 10 minutes.
Add the rice and cook 2 minutes, stirring frequently.
Add 125ml of the broth.
Reduce heat to low and simmer, covered, until the liquid is absorbed and the rice is just tender, about 10 minutes.
Transfer the rice mixture to a bowl and stir in the dill, parsley, mint, oregano, lemon zest, and salt and pepper to taste. Set aside.
Fill a deep, heavy pot with a tight-fitting lid with water and bring to the boil.
Reduce heat to medium-low and blanch the grape leaves in the hot water 5 for minutes.
Drain the leaves on paper towels and trim away the stems and hard veins. Pat the leaves dry with paper towels.
Lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf.
Fold the stem end over the filling, fold both sides toward the middle, and roll up into a cylinder. (Don’t roll too tightly as the rice will expand as it cooks.)
Repeat with the remaining grape leaves and filling placing the rolled leaves in the pot, seam-side down in a single layer.
Pour the remaining broth, olive oil, and lemon juice over the stuffed grape leaves.
If the liquid doesn’t reach at least halfway up the rolls, add more water.
Cover the pot and simmer 30 to 40 minutes over low heat, or until tender when pierced with a fork.
This turkey and sun-dried tomato loaf with onion gravy makes for a great Sunday afternoon roast replacement, like this lamb roast with garlic and rosemary. Â I like to use turkey mince, but it should work fine with whatever mince you prefer, or even textured vegetable protein if you want to make it vegetarian-friendly.
You Need:
For the loaf:
250g sun-dried tomatoes
500ml boiling water
65g cornflakes, crushed
1 large onion, chopped
½ medium-size green bell pepper, chopped
1tbsp extra virgin olive oil
4 cloves garlic, minced
2tbsps mushroom or vegetable broth
2 large eggs
125g creamy Havarti cheese, shredded
2tsps dried basil
1tsp dried parsley
1tsp dried oregano
½tsp dried thyme
½tsp freshly ground pepper
½tsp salt
700g turkey mince
Vegetable oil spray
For the gravy:
1 medium onion, diced
1tbsp vegetable oil
1 stock cube (vegetable or chicken)
2tsps thyme
500ml water
4tbsp cornflour + 2tbsp water, mixed together to form a thick pasteÂ
Steps:
Preheat the oven to 175ºC.
Submerge the sun-dried tomatoes in the boiling water for a few minutes to soften and then drain. Chop into small pieces and place in a large bowl.
Add the crushed cereal and mix to coat. Set aside.
Smooth and creamy, sticky and cheesy, what’s not to like about risotto? This Asparagus Risotto is my take on the classic Italian dish which is traditionally made using Arborio or Carnaroli rice due to their high-starch content (that’s what makes it sticky and creamy). However, if you can’t find these kinds of rice at your local supermarket, then any short-grained rice will work well. I’ve personally had a lot of success with whole, short-grain organic rice, although this does add almost double the time to the cooking process. Either way, don’t skimp on the cheese, or try to rush the cooking process, as these two points are key to prepare a delicious authentic-tasting risotto. If you decide that you like your rice with more vegetables, try a squash and garlic risotto. Simply delicious.
You need:
3 tablespoons extra-virgin olive oil
½ cup finely chopped onion
2 cups fresh asparagus cut into inch-long sticks
1 large garlic, minced
2 cups Arborio or Carnaroli rice
1/3 cup dry white wine
5 – 7 cups vegetable broth
Salt and pepper to taste
¼ cup chopped fresh parsley
¼ cup grated Parmesan cheese
Steps:
Heat up the broth in a saucepan and leave it on a back burner at the lowest setting in order to keep it warm.
Heat the oil over a medium heat in a large, heavy-bottomed skillet.
This easy-to-prepare Spinach and Lentil Soup makes a great starter or first course, and if you combine it with whole grain rice it provides a complete meal. I find it is the perfect thing to warm me up when I come in from a run on a cold winter’s day, especially with the heat of the red chilli peppers. In fact, I’ve toned down the spiciness of this version quite a lot as I know a lot of people don’t like it too spicy. If you’re like me though, and you do like it hot, then I recommend increasing the quantity of red chili pepper significantly, anywhere from  ¾  of a teaspoon up to 1½ or even 2 teaspoons.
As always, the best results are obtained if you try and get the best possible quality fresh ingredients you can find – nobody likes wilted, damp spinach, not even in a soup! So make sure it’s fresh, organic if possible, and be sure to wash it well under running cold water to clean off all the dirt.
For a bit of an exotic touch, try substituting the parsley for fresh coriander. If you do this, add it just before serving so that it maintains its aroma. Enjoy!