Carrot and Saffron Soup

Fiona Kirk Carrot and Saffron Soup.jpeg

(makes 4 servings)

Ingredients

10-12 saffron threads soaked in a small cup of water
2 tablespoons light olive oil
450g carrots, peeled and diced
1 large onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 level teaspoon ground cumin
2 level teaspoons ground coriander
1 litre chicken or vegetable stock
Sea salt and freshly ground black pepper
A good squeeze of fresh orange juice
1 level teaspoon whole cumin seeds (optional)
1 small carton low fat creme fraiche (optional)

Method

  • Warm the oil in a large pan, add the carrots, onion and garlic and saute gently until they begin to soften (donʼt let them brown). Add the ground cumin and coriander and cook, stirring for a couple of minutes, add the strained saffron liquor and the stock and bring slowly to the boil.
  • Reduce the heat and simmer, uncovered for 30 minutes or until the carrots are tender. Transfer to a liquidiser and blitz thoroughly until the soup is very smooth and frothy. Pass through a sieve before returning to a clean pot. Heat through, check the seasoning and add the orange juice.
  • To serve, dry-fry the cumin seeds briefly in a pan until they begin to pop, ladle the soup into bowls, top each with a good dollop of creme fraiche, if using and scatter over the roasted cumin seeds.

Super Green Granola

super green granola web.jpeg

Ingredients

  • 250g steel cut oats
  • 50g puffed millet
  • 100g pumpkin seeds
  • 100g shelled pistachios
  • 25g hemp seeds
  • 2 tablespoons coconut oil
  • 2 tablespoons Manuka honey
  • Juice and zest of 2 limes
  • 2 tablespoons coconut flakes/shavings
  • Natural Greek yoghurt

Method

  • Preheat the oven to 180C/350F/Gas Mark 4. Mix the oats, millet, nuts and seeds together in a bowl.
  • Melt the coconut oil in a small pan over a low heat, add the honey, lime zest and lime juice, pour over the dry ingredients, mix well, spread the granola evenly over a baking tray and bake in the middle of the oven for 15 minutes (or until everything is nicely golden brown), turning occasionally then remove and let it cool (it will get crunchier as it cools).
  • Stir in the coconut flakes/shavings and store in an airtight container until required.
  • Serve with passionfruit, green grapes, kiwi fruit and sliced green apples and yoghurt.
  • This is a great ‘green’ combination but you can play around with the grains, nuts and seeds and the fruit dependent on what you have in stock - make the granola in bulk as it keeps for ages.

Quinoa Vegetable Bowl

quinoa vegetable bowl reduced.jpeg

Ingredients

(makes 1 serving)

  • 50g quinoa, cooked according to package instructions
  • 4 florets broccoli, finely chopped
  • ½ small red onion, peeled and very finely diced
  • 1 small carrot, scrubbed and roughly grated
  • 1 tablespoon coriander leaves, roughly chopped
  • 2 spring onions, very finely sliced
  • 1 tablespoon fresh peanuts, chopped or roughly crushed

For the Dressing

  • Zest and juice of half a lime
  • ½ teaspoon sesame seeds
  • ½ tablespoon tamari or light soy sauce
  • ½ tablespoon sesame oil
  • ½ tablespoon rice wine vinegar
  • 1 clove garlic, peeled and minced/grated
  • 2cm piece fresh ginger, peeled and minced/grated

Method

  • In a large bowl toss the cooked quinoa, broccoli, red onion, carrot, coriander, spring onions and peanuts together. Mix until combined.
  • In a small bowl combine dressing ingredients. Pour the dressing over the whole lot and mix until all the ingredients are well coated.
  • This is such a quick, tasty and protein-rich salad which you can happily mess around with dependent on your tastes and what’s in stock. I have tried calves liver, shiitake mushrooms and blue cheese plus duck breast, dried cherries and mozzarella with good results - experiment!