We've teamed up with Anna Jones to bring you TWO classic dinner recipes, perfect for cooking for one, for two or the whole household with enough leftovers for lunch too!
A VAT OF SOUP
INGREDIENTS
1 Leek
1 Red onion
2 Carrots
2 Sticks of celery
Olive oil or coconut oil
2 Medium sweet potatoes
1 Medium butternut squash
1 Tablespoon of Turkish chilli or a good pinch of red chilli flakes
1 Tablespoon vegetable stock powder or 1 stock cube
STEPS
Fill and boil a kettle and get all your ingredients together. Get your biggest pot out – if you don’t have a big enough pot, two smaller ones will do.
Wash and finely slice the leek, and finely slice the onion, carrots and celery.
Heat a large pan on a medium heat and add a little olive or coconut oil. Once the pan is hot, add the chopped veg and cook for 10–15 minutes, until soft and sweet.
Meanwhile, peel the sweet potatoes and chop into large chunks. Deseed the squash and roughly chop into similar-size chunks (I leave the skin on, but if you like you could peel this too).
Once the vegetables are soft and smelling good, add the sweet potatoes, squash and spices along with 2 litres of hot water from the kettle and the veg stock powder or cube. Bring to the boil, then turn down to a simmer and cook for 30–40 minutes, until the vegetables are soft and falling apart, topping up with a little hot water from the kettle if it starts to look a little thick.
I cool the lot and store it in the fridge or freezer until I’m hungry. I store it all without blitzing – I like to eat it both silky smooth and with a more stew-like texture, so I warm and blitz it in portions as I need.
HERE ARE SOME OF THE WAYS I LIKE TO EAT MY VAT OF SOUP
Whizzed until smooth, topped with a quick basil oil and served with good bread.
Stew-style, with some cannellini beans added while warming and topped with crispy fried thyme breadcrumbs and red chilli.
Half whizzed, warmed and served on brown rice with chopped chilli, coriander, lime zest and a spoonful of yoghurt.
Stew-style, with some smoked paprika stirred in while warming and topped with broken corn tortillas, red chilli and some little bits of avocado.