Curried Parsnip Soup with Naan Bread Croutons

Summer is now closed for business. After a momentary heat wave last week we are back to drizzle, damp shoes and dark evenings. But not to worry, back to school stationary, Guy Fawkes Night and apple crumble are just a few reasons why Autumn is the best season. It’s a chance to pull out your favourite knitted jumper again and snuggle down in front of the TV to watch X Factor without feeling guilty. I have fully embraced comfort food this week with my favourite winter warmer soup.

What you'll need:

• 3 tbsp olive oil
• 2 naan breads
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 green chill, chopped
• 1 tbsp fresh ginger, grated
• 5 large parsnips, diced
• 1 tsp cumin
• 1 tsp ground coriander 
• 1/2 tsp turmeric 
• 2 tbsp mango chutney
• 2 pints water
• 1 lime, juiced 
• Salt and pepper
• Sesame seeds
• Mango chutney and plain yoghurt to serve

(Serves 4 but you can divide it up and freeze portions) 

Heat 2 tbsp of the oil in a large pan (the biggest saucepan you have please!) and add the onion, chilli and garlic and cook for 5 minutes until the onion has softened. Add the parsnips and cook for another 3 minutes before adding the spices and cooking for 1 minutes, constantly stirring otherwise they will burn. 

Add the water and the mango chutney, season well and bring to the boil. When it's bubbling away reduce to a simmer and cook for 15 minutes until the parsnips are soft. You should be able to squish them against the side of a pan with a wooden spoon.

Meanwhile get started on your croutons. Cube your naan bread and chuck them into a frying pan with the remaining tablespoon of oil. Cook until golden and then add the sesame seeds and toast for a few minutes. Remove from the pain and lay on kitchen towel to soak up any excess oil.

Now comes the tricky bit. If you are using a food processor or a blender you MUST wait for the soup to cool completely before you blend this. It's a mistake you only make once and as my uni housemates will tell you it leaves your kitchen in a complete state. If you are using a handheld blender you can dive straight in and blitz until smooth. 

When you are ready to eat it you can just reheat the soup in the microwave (or on the hob for you old fashioned people). Sprinkle to croutons on top and dollop on the mango chutney and yoghurt.

Soup isn't the easiest thing to make look appealing but I can assure you it is damn tasty! x

Review: notonthehighstreet.com

I've mentioned notonthehighstreet.com before, they are a brand that I absolutely love. They operate as a marketplace, providing a platform for over 3000 small, creative UK businesses to sell their products. You can find so many unique and quirky items on the site from personalised wine stoppers to a cow that's actually a cupboard. I was asked to do a review for them and so chose this watch by Olivia Burton (c/o Kiki's). I picked it because I had been after a new watch for ages: I wanted something classic and simple but a littler different. I love the large, rose gold face and soft leather strap. There's loads of holes as well so if you have slim wrists like me it still fits well and isn't at all uncomfortable. 

There are over 100,000 products listed on notonthehighstreet.com so your guarenteed to find something for yourself and for everyone else. There is a distinct possibility I am going to do all my christmas shopping on this site.

Let me know if you stop by. x

Three Bean Salad with Feta and Turmeric Potatoes

This is another recipe post that features my amazing salad tub (you can find a similar one here). I love this salad, its not the quickest to put together but it's super healthy and looks like sunshine on a plate. I absolutely love snap peas as well, they remind me of trips out to pick your own when we were younger and munching them in the back seat of the car on the way home. 

What you'll need:

• 5 tbsp olive oil
• 5 broad bean pods
• A handful of soy beans
• As many snap peas as you like
• 1/2 sweet onion
• 100g feta cheese
• 4 cherry tomatoes
• 1/2 tsp sugar
• 1/2 tsp salt
• 4 new potatoes
• 1 tsp turmeric
• 25g butter
• A handful of fresh basil
• A handful of fresh chives

(Serves 1)

Heat 1 tablespoons of oil in a pan and gently fry the broad beans and onions for just over 5 minutes until the onions have softened. Remove from the heat and place on a paper towel to soak up any excess oil.

Slice the tomatoes in half and put on a plate. Sprinkle over the sugar and salt and microwave for 5 minutes (watch the sugar doesn't burn!). Remove from the microwave and drizzle over the remaining olive oil and leave to soak. 

Part-boil the potatoes in water seasoned with turmeric and then drain and fry in the butter for 5 minutes. Chop your herbs. 

Arrange all the bits in the tupperware, you can layer the beans and potatoes and then keep the herbs, cheese and olive oil tomatoes separate. 

Enjoy! x