Catalogue
Prep: 15mins | Cook: 30 mins | Serves: 4
Come in from the cold to a warming bowl of autumnal soup.
Broccoli Soup
Ingredients
• 90g butter
• 2 medium size onions or 1 large onion, roughly chopped
• 2 garlic clove, crushed
• 1 teaspoon African Locust Bean
• 500g broccoli
• 1 potato, peeled and chopped
• 1L chicken stock
• 1bay leaf
• Handful of Flat parsley finely chopped optional
Methods
Step 1
Heat butter in large saucepan, sauté onions garlic and pepper until soft not browned for about 5mins – 8mins.
Step 2
Add potatoes, African Locust Bean, and broccoli, and 1l of chicken stock bring to boil reduce heat and simmer for 10-12mins or until vegetables are tender.
Step 3
Remove broccoli mixture from the heat. Blitz broccoli mixture with a hand blender until smooth. Gently reheat for 3mins, add parsley if you like and serve.
Prep: 15mins | Cook: 30 mins | Serves: 4
Come in from the cold to a warming bowl of autumnal soup.
Mushroom soup
Ingredients
• 90g butter
• 2 medium size onions, roughly chopped
• 1 garlic clove, crushed
• 1 scotch bonnets optional
• 1 teaspoon African Locust Bean
• 500g mushrooms finely chopped (button or chestnut)
• 2tbsp plain flour
• 1L chicken stock
• 1bay leaf
• Handful of Flat parsley finely chopped optional
Methods
Step 1
Heat butter in large saucepan, cook onions garlic and pepper until soft not browned for about 5mins – 8mins.
Step 2
Add mushrooms and cook for 3mins on high heat. Add flour and stir to combine. Add 1l of chicken stock and African Locust Bean bring to boil add bay leaf and simmer for 10-12mins.
Step 3
Remove bay leaf from mushroom mixture and remove from the heat. Blitz mushroom mixture with a hand blender until smooth. Gently reheat for 3mins, add parsley if you like and serve.
Prep: 15mins | Cook: 30 mins | Serves: 4
Come in from the cold to a warming bowl of autumnal soup.
Butternut Squash Soup
Ingredients
• 500g butternut squash peeled, deseeded and diced
• 2 garlic gloves crushed
• 1 onion diced
• 200ml coconut milk
• 1 chilli pepper or 2 for an extra kick finely chopped
• Knob of ginger
• 2 tablespoon vegetable oil or 1 tablespoon butter
• 2 teaspoon African Locust Bean
• 1 teaspoon cumin powder optional
• 250ml vegetable stock
• ½ Lime
Methods
Step 1
Heat vegetable oil or butter in large saucepan, add onions, garlic, and pepper until soft not browned for about 3mins, add ginger salute for 4mins.
Step 2
Add Butternut squash, African Locust Bean, and 250ml vegetable stock cover and cook bring on low heat and simmer for 10-12mins, add 200ml coconut milk cook for 7-10mins or until vegetables are tender.
Step 3
Remove butternut squash mixture from the heat. Blitz butternut squash mixture with a hand blender until smooth. Add lime, return to the pan, gently reheat for 3mins, add parsley if you like and serve.
Fluted Pumpkin Leaf Smoothie
Ingredients
• 2 -3 tablespoons of Fluted Pumpkin Leaf
• 1 mango diced or a handful of frozen mango
• 1 lime juice only
Methods
Step 1
Put all ingredient into a bullet or smoothie maker and add a splash of water and blitz. Add more water until you have the desired consistency.
Fluted Pumpkin Leaf Smoothie
Ingredients
• 2 -3 tablespoons of Fluted Pumpkin Leaf
• ½ pineapple diced or handful of frozen pineapple
• 1 lime juice only
• Knob of ginger
Methods
Step 1
Put all ingredient into a bullet or smoothie maker and add a splash of water and blitz. Add more water until you have the desired consistency.