Broad beans seem to grow really well in our Scottish climate and they create the most delicious creamy recipes like dips, sauces or spreads. They always make such a delicious creamy spread or dip but I love to use them in a soup too as they create such a creamy base. This soup is creamy but without the addition of extra cream and the kids love it with a sprinkle of sharp cheddar grated cheese. Its a great way to get the green stuff into the little ones!Read More
This traditional scottish recipe for cock a leekie soup is based on the traditional simple way of cooking cock a leekie soup. There are more modern variations of cock a leekie soup with carrot and prunes but my version is based on the old traditional way of making cock a leekie. Its really simple and easy to make and this recipe creates such a delicious healing, nourishing bowl of soup. The whole family enjoys it and although we didn’t frequently eat this growing up we will be adding it to our lunchtime recipes from now on.Read More
My kids love these the chunky udon noodles, thai flavours and thin strips of beef in this soup. The combination of different flavours and textures are delicious! The beef bone broth is the base of this delicious soup and it adds a delicious flavour and silky texture. You can also adjust the spice level of the soup according to your specific tastes. We like spicy food so I like it hot.Read More
I was introduced to the healing powers of traditional bone broth in one of my postpartum recovery books. It focused on traditional healing foods from several cultures. One of those foods was bone broth and I made several batches of it to drink and use in soups and stews after my fourth daughter was born. I was so glad I did because it created such a delicious meal that I really enjoyed and provided my body with vital nutrients and healthy fats to heal properly afterwards. I had a lot of healing to go through after an emergency c-section and thank god for my bone broth at this time.Read More
It’s been a few weeks now we’ve had the kids at home since all the schools closed in the UK. It’s a scary time due to the coronavirus but we are trying to keep the kids happy by feeding them well throughout this experience. Check out my video below for some easy lunch ideas for the kids during lockdown.Read More
I love this comforting soup I made last week with a rotisserie chicken from the supermarket. It’s so simple and the buttery texture of the butternut squash, leeks and onions goes well with the shredded rottisserie chicken. I shredded both the legs and wings of the chicken, including the skin, into little pieces and added to the soup halfway through the cook. It added such a delicious flavour and a boost of protein.Read More
I have a couple of recipes for making this soup but this one is definitely my favourite. It’s based on an old traditional Scottish recipe by Janet Murray that I have tweeked to replicate the soup my Dad would make us as kids.Read More
We ate this delicious butternut squash soup with some locally made blue cheese from our Scottish farmers market. It was lovely served with some of my homemade apple and cheddar cheese soda bread. What a cheesy feast!Read More
Delicious locally sourced Scottish venison from Moray, Scotland – Little Rowater Farm ShopRead More
This is such an easy recipe to make and with the addition of the Udon noodle its such a filling and delicious soup. The Organic Miso has the added benefit of providing us with beneficial bacteria which may be good for our health and it also contains a range of other essential nutrients.
Vegetables – about 4-6 cups of chopped vegetables of your choice
Garlic – 4 cloves chopped
Red Chilli – 2-4 you can leave out
Spring Onions – 1 bunch chopped
White Miso – 2-3tbsp
I like to use my slow cooker for this recipe as it cooks while I am doing housework or other tasks. You can pop it on the slow cook or the rice setting a couple of times and leave it warming. You can also use a pan on the cooker or any other soup making device.
Add all of the chopped vegetables, garlic, chilli and spring onions to the pan or pot you are using and top up with enough water to cover the vegetables and a little more. Season well with salt and pepper and simmer until cooked through. You can also add a stock cube but I find the Miso adds enough flavour at the end of the cooking time.
Once the vegetables are all ready add the miso into the soup water and stir through well add more miso and hot water if necessary! Serve and enjoy!