As the weather changes it becomes soup season in our house - we love trialling lots of new flavour combinations with some of the delicious produce that we have in store - plus it helps keep me warm when standing in the cold shop!!
In fact we’re so excited about ‘soup season’ we’ve launched a new product to celebrate! It’s our ‘Souper Seasonal Box’ - each week the box will change but there’ll be enough seasonal produce to make at least 2 different flavour soups. We’re also going to throw in a recipe card to give you some inspiration. You can order the box on a weekly, fortnightly subscription basis or like all of our other boxes just pay as you go for goods to be delivered direct to your door.
Here’s a couple of our fav recipes that we’d like to share that we’ve made over the last few weeks to get your juices flowing!
Roasted Red Pepper and Chorizo - this recipe makes around 4-6 servings depending on the size of the bowl!
Roughly chop 4 large red peppers and roast with 2 red chopped red onion and a couple of cloves of garlic. Roast the veg in a drizzle of olive oil until it is soft but not too charred.
Chop up some chorizo into small pieces and cook it to brown a little in a pan.
Add in the roast veg and enough veg stock to cover the veg and simmer until everything is soft - add some water whilst cooking if needed, season and blitz then serve with some delicious LevainandCherry bread from our neighbours in King’s Court.
Note - for a veggie/vegan option you could replace the chorizo for vegan nduja
Spiced Roasted Squash with Flaked Almonds
Cut in half and de-seed a butternut squash, drizzle some olive oil (or some Bennett & Dunn oil) onto a roasting dish. Place the squash skin side down and drizzle a little more oil onto the flesh of the squash.
Roast the squash until soft.
Scoop out the flesh into a saucepan, add two small chopped white onions or shallots, a sprinkle of harissa or chilli flakes to taste along with around 300 ml of veg stock and 150 ml coconut milk.
Simmer on low heat until everything is nice and soft and then blend.
To serve add a generous sprinkle of flaked almonds.
Finally, thanks to everyone who shops with us - we really appreciate it! We deliver our fresh seasonal boxes every Tuesday so if you can't get into store why not try out a veg box.
Thanks
Paul
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