Carrot and Coriander Soup (V)

Need something for work? Tired of those Cheese sandwiches? Blogger asking too many questions? Give this beaut a try. Vegetarian and Vegan (double whammy). Also super cheap as all you need to buy is coriander, a small potato, carrots and an onion (I'm assuming you have the rest at home but even if you don't it's cheap).

Serves 4

Olive Oil
1 Onion, diced
1 small potato, peeled and chopped
1 tsp Ground Coriander
800g Carrots, peeled and chopped
1.2l Vegetable Stock
Handful of Fresh Coriander
Salt and Pepper

1. Put a large pan over a medium low heat. Add the oil and onions and cook until softened. Then add the ground coriander and potato. Cook for a couple of minutes

2. Add the carrots and stock to the pan and increase the heat until it begins to boil then reduce to a simmer. Allow to cook for about 20 minutes. Take off heat

3.  Add the fresh coriander to the carrots. Either use a hand blender or food processor and blitz until smooth. Serve immediately or allow to cool for a work lunch.

Moroccan Root Vegetable Stew (V)

I'm at it again with the slow cooker. Let combine this with something Vegetarian (also realised it's Vegan too). After mulling over I came up with this spicy yet fruity concoction. It's sure to warm you up in the cold nights. Key to cooking vegetarian is to utilise herbs and spices to amplify flavour. Should contribute to your 5 fruit and veg a day (So bonuses all round).

Serves 6

Olive Oil

1 Onion, diced

2 Garlic Cloves, crushed

½ tsp Ground Coriander

½ tsp Cumin

½ tsp Cayenne Pepper

1 tsp Ground Ginger 

1 Cinnamon Stick

Few Strands of Saffron

1 Large Sweet Potato, peeled and diced

3 Medium Carrots, peeled and diced

3 Parsnips, Peeled and diced

Small Butternut Squash, peeled and diced

400g Can Chickpeas, drained

1.25ml Vegetable Stock

½ Mug Sultanas

3 tbsp Plain Flour

3 Handfuls Spinach

1. In a frying pan/removable pot in the slow cooker heat olive oil over a medium heat on the hob. Add the onion, garlic, flour and spices to the pan. Cook until the onions have softened.

2. Add the rest of the ingredients apart from the spinach and sultanas to the slow cooker. Give a stir. And leave for the following:

- Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. An hour before the food is done add the sultanas and spinach to the slow cooker and give a stir then leave to cook.for the final hour. Then serve. 

Chicken Pilaf

This dish may not look glamorous but is a great midweek meal, only need one pan and contains about 2 of your 5 a day. Healthy food and less washing up!

Serves 2

1 Medium Onion, finely sliced
2 Chicken Breasts, cut into chunks
2 Tbsp Korma curry pasta
1 1/2 Mug of Basmati rice, washed
2 Mugs of frozen vegetables
1 Mug of frozen spinach
2 Mugs of chicken stock
1 tsp dried coriander

1. Heat olive oil in a frying pan. Fry the onions until soft. Throw in the chicken and fry until the chicken changes colour.

2. Add the curry paste and the rice to the pan. Cook for a minute.

3. Add the chicken stock and bring to the boil. Once boiling reducing the heat and let it simmer. Cook for 10 minutes then add the frozen vegetables. Cook for a further 5 minutes. Add the frozen spinach and coriander, cook for another 5 minutes.

3. The liquid should have reduced and the rice would have cooked. Make sure while cooking this that you stir regularly otherwise it will stick to the pan. Season and serve.