Carrot, sage and honey soup

I’ve posted a surprising number of soup recipes on this blog, considering I rarely look at recipes for soups in cookery books. For me, soups are primarily for making something delicious out of ingredients that I have left in the kitchen. It’s not often that I would go out specifically to buy ingredients to create a soup. (Having said that, I heartily recommend the book ‘A Soup for Everyday’ by the New Covent Garden Soup company, as a great source of inspiration for using up leftover veg!)

I want to record this recipe as it was delicious and includes ingredients that I usually have in my kitchen. I made my soup in a Morphy Richards Soup Maker, but you could easily adapt this recipe if you are making the soup in a pan.

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Carrot, Sage and Honey soup (serves 4)

5 carrots, peeled and chopped
2 potatoes, peeled and chopped
2 onions, peeled and cut into chunks
1 stick of celery, cut into chunks
750ml vegetable stock
5 sage leaves
1 tbsp dried sage
1 heaped tablespoon honey

  1. If using a soup maker, add the vegetables and stock to the machine and turn it on to do it’s thing. I use the smooth blend option.
  2. At the end of the cooking time, stir in the sage and the honey.
  3. Enjoy!

Vegan Sticky Ginger cake

I’ve not been posting much on this blog recently; the main reason being that we’re tackling a whole bunch of allergies in our household, which makes trying new recipes a bit of a challenge.

This recipe is for a cake, and it’s pretty good to say it cuts out a lot of allergens.

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Sticky Ginger Cake (makes one loaf)

120g black treacle
50g vegetable oil
60g sugar
1 apple
1 banana
250g gluten free flour
1 tsp (gluten free) bicarbonate of soda
4 tsp ground ginger
200ml soya milk
75g stem ginger, chopped into small chunks (optional)

  1. Preheat the oven to 180°C.
  2. In a large mixing bowl, stir together the treacle, oil and sugar.
  3. Peel and core the apple and grate it. Add to the mixture.
  4. Mash the banana and stir this in.
  5. Sieve the flour, bicarbonate of soda and ground ginger into the mixture.
  6. Stir in the milk and the stem ginger, if using. (The recipe works well without it, so I wouldn’t buy stem ginger specially, but it does taste great.)
  7. Pour the mixture into a prepared loaf tin. Bake in the preheated oven for at least 1 hour, but it might need up to 30 minutes longer, so keep checking in it. If you need to, cover the top of the cake with foil to prevent it from burning.
  8. If you’ve used some stem ginger, drizzle some of the syrup from the jar over the cake while it is still warm to add to the stickiness. Otherwise, leave to cool.

(Next time I make this I’m going to make a lemon icing, which I think will be a nice addition.)