Recipe of the week: Carrot and Ginger Soup

Feeling a bit blue or in need of a foodie boost this January? This soup will help you feel awesome! The punchy ginger and sweet carrot work so well together and, with the beans blended in, it makes for a filling meal packed with protein.


  • 400g fresh carrots
  • Thumb-size piece of fresh ginger, skinned and roughly chopped
  • 400g tin cannellini beans
  • 600ml vegetable stock
  • Freshly ground black pepper


  • Place all the ingredients in a soup maker and set to the smooth mode
  • Or place all the ingredients in a pan and cook for 20 minutes, or until the carrot is fully cooked, then blend
  • Grind some fresh black pepper on top before serving

If the soup is a little thick, add water until it reaches the desired consistency. The recipe makes around four portions (or three generous ones).

As always, please be mindful of any allergies and your own preferences in terms of what ingredients you use. Let me know if you make it and what you think!

Recipe of the Week: Roast Tomato Winter Soup

Because winter is coming… and who doesn’t love a bowl of homemade soup.

I love this recipe because I think roasting the tomatoes first, and adding the balsamic vinegar, really brings out the flavour. It makes it a bit more time consuming but it’s worth it!

This recipe makes three generous portions.


  • 6 vine tomatoes (the riper the better)
  • 1 red onion
  • 2 cloves garlic
  • Olive oil
  • 1 tbsp balsamic vinegar
  • Chilli flakes (optional)
  • 500ml Chicken/vegetable stock
  • Pinch of sugar
  • Handful of fresh basil leaves (I sometimes used dried when I can’t get hold of fresh and, it’s not quite as good, but it works)


  1. Start by chopping the tomatoes in half and placing them cut-side down on a roasting tin
  2. Add the red onion (roughly chopped) and the two cloves of garlic
  3. Drizzle with olive oil (being as generous as you like), the balsamic vinegar, and season. I like to add a pinch of chilli flakes at this point for an extra bit of heat, but that is entirely optional
  4. Place the tin in the oven (200°C) for 25-30 minutes, or until the tomato skin is starting to char slightly
  5. Either place the tomatoes and all the remaining ingredients in a soup maker and switch on ‘smooth’ setting, or place them all in a large pan and simmer for around 30 minutes and then blend.

Add more water to thin out the soup if it is looking too thick. I like to serve with an olive bread roll (with lashings of butter).

Please, as always, be mindful of any allergies or your own preferences in terms of what ingredients you use. But, let me know if you make it and what you think!