MeatlessMonday: Roasted Cauliflower Soup

Mummy’s Fast & Easy 

Happy Meatless Monday guys!

I know, it’s actually Tuesday, but my Monday recipe is finally ready and waiting for you to try.
I’ve been craving a warm and thick veggie soup for a few days now and finally I did this – Roasted Cauliflower Soup.
I must say, I’ve made cauliflower soup before – click here to check it out, but there’s such a difference when the the veggies are roasted. It seems it brings the flavour out and you can taste the sweetness of the onions and cauliflower. I absolutely loved it that way! And it’s super easy – roast, boil and eat!

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 1 cauliflower
  • 1 onion, cut in quarters
  • 3 garlic cloves
  • 1/2 a cup double cream
  • olive oil for drizzling
  • salt and pepper

Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200°C/392°F.
  2. Arrange the cauliflower in florets on baking tray, add the onion and garlic.
  3. Drizzle generously with olive oil and season with salt.
  4. Roast the vegetables for about 30 minutes.
  5. Take them out of the oven and place in a pot, cover with water and cook for another 20 minutes. Remove from the hob, add the cream and season with pepper. Blend the mixture until smooth and creamy. 
  6. Serve with some bread sticks.
Enjoy!

Mummy’s Fast & Easy

Tip: Why not try adding some grated Parmesan on top when serving!

Mummy’s Fast & Easy

Meatless Monday: Coconut Carrot & Coriander Pecan Soup

Mummy’s Fast & Easy

Happy Meatless Monday!
The recipe of the day is heart-warming Coconut, Carrot, Coriander & Pecan soup.
It is incredibly easy to make and very budget-friendly. It’s got sweet and nutty flavour so kids will love it too (at least mine did).
By the way, I have recently started experimenting with coconut milk a lot in my recipes. It adds such a creamy, sweeter and oriental flavour to your meals. So stay tuned for more Coconut recipes…

And here’s what you need for today’s recipe.
Mummy’s Fast & Easy

Ingredients:
  • 500g/1lb carrots, roughly chopped
  • 1 onion, cut in half
  • 2 garlic cloves, peeled
  • 3 celery stalks, roughly chopped
  • 1 cup of coconut milk
  • 100g/7oz pecans and some extra for serving
  • a bunch of fresh coriander
  • coconut oil, if wished (I did not use it)
  • salt and pepper
Mummy’s Fast & Easy

Preparation:
  1. In a pot, place all the veggies and cover with water. Bring to the boil and simmer for about 30 minutes or until soft.
  2. Add the coconut milk, pecans, seasoning and coriander and blend the soup.
  3. Serve hot with some extra pecans and coriander leaves.
Enjoy!

Tip: Why not try adding some cooked lentils in the mixture before blending for even more filling and nutritious soup!

Meatless Monday: Quick & Easy Ribollita

Mummy’s Fast & Easy

Have you tried Ribollita before?
I have just recently tried this delicious bean soup for the first time and I’m in love with it.
It is so simple, packed with lots of vegetables, beans and bread.
Oh, and lots of good quality olive oil. It all sounds amazing doesn’t it?
I’ve been making Ribollita every week now. It’s become like a tradition of ours.
I love how comforting and heart-warming it tastes, there are so many different flavours but so well combined. 
Don’t forget to soak the beans overnight though. It’ll make your life much easier.
Here’s how I made my version of Ribollita.
Mummy’s Fast & Easy

Ingredients:
  • 300g/10oz beans (I used cannelini)
  • 300g/10 0z tinned tomatoes
  • 4-5 kale leaves, chopped
  • 2 carrots, sliced
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 3 celery sticks, chopped
  • 1/2 cup olive oil
  • 1tbsp dry thyme
  • salt
  • bread (I used stale bread)

Mummy’s Fast & Easy

Preparation:
  1. In a pot, cover the beans with water and bring to boil. Simmer for 20 minutes.
  2. Add the onions and garlic and leave for another 10 minutes.
  3. Stir in the carrots, kale and celery. Cook for 10 minutes and add the tomatoes, olive oil, thyme and salt.
  4. After you’ve added everything, mix well and simmer for another 20 minutes or until ready.
  5. Soak some bread in and serve!
Enjoy!

Tip: There are various Ribollita recipes there so feel free to use other veggies – cabbage, peppers or may be other green stuff!

Meatless Monday: Rich Beetroot Soup

Mummy’s Fast & Easy

I love the colours in these pictures – they’re so beautiful!
It really wasn’t on purpose, but the leaves are actually matching the colour of the soup.
Everything in these pictures is so autumnal – the soup, the leaves and the amazing colours.

Now, let’s focus on the soup though. It’s thick, rich and creamy beetroot soup with lots of other vegetables in it.
It is not only good for you but it is quite tasty with some feta cheese crumbled on top.
What else is inside – potatoes, shallots, garlic, celery, carrots and of course beets.
Especially good on cold autumn/winter day!

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:
  • 2 large beetroots, cut into big pieces
  • 2 medium potatoes, cut into halves
  • 2 carrots
  • 2 celery stalks
  • 1 shallot, peeled
  • 3 garlic cloves, peeled
  • 1/2 cup sunflower oil
  • salt and pepper
  • feta cheese for serving
  • dry thyme for serving, if wished

Mummy’s Fast & Easy

Preparation:
  1. In a pot, place all the veggies, cover with water and a pinch of salt and bring to a boil. Simmer for about 40 minutes or until the veggies are soft enough to puree them.
  2. Leave on a side to cool down. Work the mixture with a had blender to a smooth consistency.
  3. If necessary, add more water.
  4. Season with salt and pepper and stir well.
  5. Serve hot with some crumbled feta cheese and thyme on top.
Enjoy!
Mummy’s Fast & Easy

Tip: Why not try adding a bit of yogurt?

Mummy’s Fast & Easy

Cauliflower & Potato Cream Soup

Mummy’s Fast & Easy

Happy Friday and Happy Halloween!
Phew!
It’s been one of those crazy crazy days but I finally managed to edit and post today’s recipe.:)
I know it’s not Meatless Monday but as you probably know most of my recipes are meat free anyway(not on purpose really).
The recipe is cream of cauliflower and potato soup. It’s so thick, creamy and tasty, it’s just perfect on a cold and rainy day. I serve it with sliced egg, lots of cheese and flax seeds.
And it’s a big hit in the winter.:)
Do I need to say it’s real simple and quick?:)

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 1 large cauliflower
  • 3 large potatoes
  • 1 onion
  • 2 garlic cloves
  • 1 cup double cream
  • shredded cheddar cheese for serving
  • 3-4 boiled eggs, sliced, for serving
  • flax seeds for serving(optional)
  • salt and pepper
Mummy’s Fast & Easy

Preparation:
  1. Place the veggies in a pot and bring to a boil. 
  2. Simmer for about 20 minutes until they soften.
  3. Work the vegetables with a hand blender. Add the cream and stir well. If necessary add more water.
  4. Season with salt and pepper.
  5. To serve – add a bit of shredded cheese, sliced egg and flax seed if wished.
Enjoy!

Tip: Bacon will taste good on top of the soup.:)

Meatless Monday: Easy Leek & Potato Soup

Mummy’s Fast & Easy 


Who doesn’t like hot and creamy soup on a cold and rainy day?

Today is just one of these days so I’m cooking a nice veggie soup – leek, potatoes, cheese and cream.
I think leeks are so appetising and really good with pork but because today’s Meatless Monday the recipe is vegetarian but still as good.:)
It’s so simple and so tasty  – just puree the veggies, add milk, cream and cheese and voila – 15 minutes and you’ve got healthy and nutritious lunch!

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 2 large leeks, roughly chopped
  • 5 potatoes, peeled
  • 1 cup milk
  • salt and pepper
  • 3 parsley sprigs, chopped
  • cream for drizzling
  • cheese for sprinkling

Mummy’s Fast & Easy

Preparation:
  1. In a pot, place the veggies, cover with water and bring to a boil. Simmer for about 15 minutes or until the vegetables are cooked.
  2. Add the milk and puree them with a blender. Season with salt and pepper and stir well.
  3. To serve – drizzle some double cream, add some shredded cheese and top up with the chopped parsley.
Enjoy!

Mummy’s Fast & Easy

Tip: Well, if you can’t really go without the meat, add some crispy bacon pieces.:)

Fish Stew

Mummy’s Fast & Easy

Finally I’ve got access to my computer!
The baby’s sleeping and the keypad batteries are on!
Yes, I had an issue with my keypad today so I was unable to post the Wednesday recipes.
And you know what the issue was – I put new batteries a several times but it refused to work.
An hour ago I realised, all these times I’ve forgotten to switch the power button on.
What a mess! Well, yes, I’m a Blondie.:)
Anyway, the recipe is here now and it’s real good – Fish Stew!
I used pouting(first time using it), apparently it’s from the cod family and quite similar to it but smaller.

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:
  • 450g/1lb pouting fillets, sliced
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 carrot, sliced
  • 3 celery sticks, sliced
  • 100g/3.5oz Kala Chana
  • 200g/7oz tinned tomatoes
  • 1/2 a cub red wine(I used Cabernet Sauvignon)
  • 3 bay leaves
  • 1tsp tarragon
  • 1tbsp butter
  • salt and pepper
Mummy’s Fast & Easy

Preparation:
  1. Heat a pan with the butter. Sweat the onions and garlic for a couple of minutes and add the fish. Leave for 5 minutes.
  2. Add the Kala Chana, carrots, celery, bay leaves and tarragon. Pour water enough to cover all the ingredients and then add the wine. Season with salt and pepper and mix well. 
  3. Cook for about 20 minutes, under a lid, and add the tomatoes.
  4. Leave for another 10 minutes and remove from the hob.
Enjoy!

Tip: The best way to serve this fish stew is with lots of spelt bread to dip with!:)

Meatless Monday: Black Eyed Bean Curry

Mummy’s Fast & Easy

The curry series continue on Mummy’s Fast & Easy.
This time I’m sharing my black eyed bean curry I made the other day.
Black eyed beans are one of my favourite – apart from their health benefits, they’ve got sweet and nutty flavour you can’t resist.
They’re particularly good in soups, stews and curries.
This curry is really simple and budget friendly but tastes delicious – warm and earthy flavour – simply a bowl of pleasure.

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:
  • 300g/10oz black eyed beans
  • 1 carrot, sliced
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 cup coconut milk
  • 2tbsp curry paste
  • 4-5 cardamom pods
  • 1tbsp sunflower oil
  • 3 sprigs fresh coriander, chopped
  • salt
Preparation:
  1. Soak the beans the previous night.
  2. Wash them, cover with water and bring to a boil. Simmer for 15-20 minutes.
  3. Change the water and bring to a boil again. Add the onions, garlic and carrots. Cook for another 10 minutes.
  4. Stir in the curry paste, oil and coconut milk. Season with salt and the cardamom pods. 
  5. Simmer for another 15-20 minutes and remove from the hob.
  6. Sprinkle the fresh coriander and serve hot!
Enjoy!

Tip: Why not make a bean curry, mixing different beans – like black eyed and canellini beans?:)

Gazpacho Style Summer Soup

Mummy’s Fast & Easy

Finally the summer is here and the heat has come! Hurrayyy!
And what to eat in this hot weather to keep you well nourished and hydrated?

Today’s recipe is my hot summer suggestion for you – simple gazpacho style soup!
It’s served super cold and is made of tasty vegetables.
Top it up with some croutons, egg shavings or even cheese and enjoy!
It’ll definitely keep the heat away and will ‘refresh’ your whole system!:)

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:

  • 8-9 very ripe tomatoes, roughly chopped
  • 2 green pepers, cut in halves
  • 1 cucumber, cut into pieces
  • 3 garlic cloves, crushed
  • 3 bread slices, soaked with water
  • 1 cup sweet chilli sauce(your choice)
  • a bunch of fresh basil, roughly chopped
  • 1 cup olive oil
  • 1 lemon, juice only
  • salt and pepper

Mummy’s Fast & Easy
Preparation:
  1. Place all the ingredients in a food processor.
  2. Add water as much as you prefer. I used about 1 cup of water. If you prefer thicker consistency, add half of it.
  3. Work the ingredient until smooth consistensy.
  4. Place the soup in the fridge.
  5. Garnish with croutons, fresh basil leaves andd egg shavings.
  6. Serve ice cold!
Enjoy!
Tip: If you prefer, you can use fresh parsley instead of the basil!  

Creamy Vegetable Soup

Spring is just around the corner!
It’s time to switch to lighter and greener meals!

Mummy’s Fast & Easy


That is what I’m sharing today – light and creamy spring veggie soup.
It’s packed with veggies and it’s super yummy.
What’s even better, it’s a really good food option for baby & toddler, just skip the salt though!
My baby loved it, I just mashed it a bit so it’s easier for her to chew, she’s got no teeth yet! 🙂

Here is what you need.

Ingredients:

  • 1 onion, chopped
  • 2 potatoes, cut into cubes
  • 1 red pepper, chopped
  • 2 carrots, sliced
  • 3 celery sticks, sliced
  • a handful of frozen peas
  • a bunch of fresh parsley, chopped
  • 50g spaghetti, broken into pieces
  • 100ml yogurt
  • 1 egg yolk
  • salt and pepper
Mummy’s Fast & Easy

Preparation:
  1. In a pot, place the onion, carrots and potatoes. Cover with water, bring to the boil and simmer for 5 minutes.
  2. Add the rest of the veggies apart from the parsley and the spaghetti pieces. Simmer for another 15-20 minutes until all the veggies are cooked.
  3. Add the salt and pepper. Sprinkle with some parsley. Remove the pot from the hob. 
  4. In a shallow bowl, whisk the egg yolk and yogurt. Gently pour into the soup, stirring all the time. This will add lightness and creaminess to the soup.
  5. Serve hot!
Enjoy!
Mummy’s Fast & Easy

Tip: Add a bit of lemon juice to the yogurt and egg yolk for a lemony veggie soup!