ho bloody ho

1kg brussels sprouts - cooked
75g salted butter
350g potatoes - peeled and chopped
350g onions - choppped
850ml stock (veg / chicken)
150ml cream
salt and freshly ground black pepper

Cook brussels sprouts - boil or steam.

Melt butter in a big saucepan, then add potatoes and onions. Cover and cook for 10 minutes on a low heat.
Add stock to saucepan, cover and simmer for 10 minutes.
Add the cooked brussels sprouts and bring back to boil, then cover and simmer for 5 minutes.

Whizz well in a blender until smooth, add cream and season.

Serve.

yo! eagle eyes. you're right. this ain't no soup.

an egyptian staple of rice, lentils, onions and a spicy tomato sauce.

simmer lentils in water until al dente
fry a few garlic cloves oil until garlic goes nice and brown - discard garlic
add rice to the garlic-y oil and briefly fry until you get a bit of colour in the rice
add veg stock with a wee bit of ground cinnamon and nutmeg to pan and cook rice through
fry onions until brown
layer the cooked lentils/rice/onions in a bowl - save some onions to garnish

for the sauce, chuck into a pan:
can tomatoes (strain a bit of the liquid off first)
2 x chillies
some garlic
a wee dod of ground cumin
few tablespoons of vinegar
some water
bring to boil, then simmer for 20 minutes

add sauce to lentils/rice/onions and garnish with a few more onions.

noice

veggie chowder

1x red onion - chopped
2x carrots - diced
1x sweet potato - diced
2x courgette - diced
1x red chilli - chopped
100g frozen peas
vegetable stock 750ml
tomato purée - a wee blob

gently fry onion in a little olive oil for a few minutes until soft. add chilli and continue to gently fry for another minute.

add carrots, sweet potato, courgette and peas and mix aboot. stir in tomato purée and add stock. bring to boil, then lower heat and simmer for about 20 minutes. bit less for a little crunch in yer veg, bit more for mushy veg. season and serve.

bowl, bread, spoon, eat.

carrot and lentil

2 tsp cumin seeds
1 tsp + dried chilli - chopped
750g carrots - diced
150g red lentils
100 ml milk
1250ml vegetable stock
wee drop of olive oil

heat a big pan and quickly (dry) fry the cumin seeds and chilli for a minute or so. add rest of ingredients. bring to a boil, then simmer for 15 minutes.

whizz with a hand blender and serve toot sweet.

beany

1 onion - chopped
3 garlic cloves - crushed
1 red pepper - deseeded and chopped
1 green pepper - deseeded and chopped
150g mushrooms - chopped
1 1/2 tsp dried chilli
1 tsp ground cumin
2  x 400g cans of beans (whatever you fancy) - drained and rinsed
1 litre tomato passata
300ml veggie stock
handful coriander - roughly chopped

fry the onions, garlic and peppers in a little oil until they start to soften. add cumin, chilli and 'shrooms and continue to fry for another minute or so. add beans, passata, stock and coriander. bring to a boil, reduce to a simmer for 20 minutes. season. serve.

carrot and sweet potato

you like carrot. you like sweet potato. you like soup. how about carrot and sweet potato soup?

onion - chopped
500g sweet potato - chopped
500g carrots - chopped
750 ml veggie stock
1 tsp ground cumin
2 tbsp curry powder

fry onions in a little oil until soft. add cumin and curry powder, continue to fry and stir for another minute or so. add carrots and sweet potato, stir a bit more to mix it all up. add stock. bring to boil, simmer for 20 minutes.

whizz, season, serve.