Leek and Potato Soup

Leek and Potato Soup

This is by far one of the easiest and cheapest soups to make. It matches my formula of minimal input for maximum output perfectly. A classic dish that has always and will forever remain a firm favourite in our house. Enjoy on a cold blustery day with warm bread and butter. Bliss!

You Will Need

1 large onion, finely chopped

1 clove garlic, finely chopped (I prefer to use 1 tsp garlic granules)

1 litre chicken or vegetable stock (I prefer to use chicken stock for extra flavour)

700g white potato, peeled and diced

2 leeks, shredded

Salt and pepper to taste (optional)

Method

Over a medium heat, lightly fry the onions and garlic until the onions are soft.

Add the stock and bring to the boil.

Add the potatoes and the leeks, lightly season and simmer until the potatoes are soft. (this should be approximately 25-30 minutes)

Once the potatoes are soft, blend the mix until smooth.

Serve and enjoy!

Other Ideas

For a creamier soup you could blend some cream into the mix or for those who prefer a creamy flavour but are counting the calories (as I often am) you can blend through some fat free fromage frais. Be sure if you’re re-heating you do so gently, being careful not to bring the soup to the boil.

Butternut Squash, Sweet Potato and Coconut Soup

Butternut Squash, Sweet Potato and Coconut Soup

I love soup season. This soup, with it’s seasonal veg, warms my very soul. ‘It is absolutely yum’ (the Master of Mischief, age 4) and when served up with warm and buttery crusty bread it is always a hit with the kiddies. Even my husband (Mr ‘I’m not bloody eating that’ gave it a thumbs up) Enjoy!

You Will Need

1 onion, diced

2 garlic cloves, peeled and crushed (I prefer to use 1 tbsp of garlic granules)

1 tsp ginger

½ tsp cumin

1 tsp dried oregano

1 tsp tomato puree

1 medium butternut squash, peeled, deseeded, and diced

3 small sweet potatoes, peeled and diced

600ml chicken stock (you can use vegetable stock if you want, I prefer to use chicken)

1 can coconut milk

Chilli flakes to garnish, if preferred

Method

Over a medium heat, start by cooking the onion for 1-2 minutes until soft. Add the garlic, ginger, cumin and oregano and continue to fry for a few seconds while stirring.

Add the tomato puree, butternut squash and sweet potato chunks and fry for a further 2 minutes.

After this, add the stock and bring the whole pot to the boil.

Reduce to a medium heat and simmer until the butternut squash and sweet potato are cooked. (I usually give it 30 minutes; you may wish to leave it longer or less depending on the size of your chunks)

I also like to give it a stir halfway through.

Once the squash and sweet potato are cooked, add the coconut milk and simmer again for a few minutes.

Using a hand blender (or food processor) whizz the soup until smooth.

Serve with a sprinkle of chilli flakes and a side of warm crusty bread.

Other Ideas

I love the flavours of this soup. I serve it with a sprinkle of chilli flakes to add a dash of heat, but not too much, as I usually serve it up for the kids. If you wanted to add extra kick you could add a deseeded and chopped red chilli at the same time you add the garlic and herbs. If you’re really brave, bung a second one in there.

If you want to bulk up the soup and add some extra hidden veggies (its all getting blended so why not eh?) you could add things such as mushrooms, peppers, carrots and celery with the onions to create a veggie base for the soup.

Roasted Red Pepper and Goats Cheese Soup

Roasted Red Pepper and Goats Cheese Soup

This is a soup-er dish to make. It is easy to do and is packed with hidden veggies which is great for the kids. We served ours at tea time with a big salad and homemade crusty bread. We had the leftovers for lunch the next day. This dish is definitely a household favourite!

You Will Need

4 red peppers (halved and de-seeded)

1 white onion

2 sticks celery

2 carrots

1 courgette

450ml vegetable stock

2tbsp olive oil

2 tsp garlic granules

½ pack goats cheese

Salt and pepper to taste

Method

Rub the chopped and de-seeded peppers with the olive oil and roast in the oven on a medium heat for 30 minutes (or until they are tender)

Dice the onion, celery carrot and courgette and in a large pan lightly fry all of the chopped vegetables with the garlic.

Once the veg is softening add the vegetable stock and simmer.

Remove the peppers from the oven and add to the pan, stirring well.

Allow to simmer for 5-10 minutes.

Remove from the heat and using a hand blender, blend the soup until it is smooth.

Add the goats cheese and stir well (until the cheese is mixed through)

Return the soup to a low heat and simmer until it reaches a suitable eating temperature. Make sure not to boil the soup.

Season to taste and serve.

Other Ideas

If you don’t want to include the cheese, try adding some tomato puree to the soup for extra flavour.

If you don’t have a hand blended, simply allow to cool slightly and add to a smoothie maker or large blender to whizz into a soup. Return to the pan after and heat to a suitable temperature.

Soup is a great way to sneak extra veggies into your child’s diet without them ever knowing. Add as much or as little as you want to your soup base. If you feel you are veering into veg soup territory, increase your pepper count accordingly to balance the mix and keep your pepper flavours nice and strong.

Picnic Platter

Picnic Platter

A great sharing platter for children on sunny afternoons. I find that it is much easier to present all the food on one big board than serving up several individual plates of food (which usually means a tonne of washing up after). This is a stress free and easy to produce option for feeding the whole family on those sunny days in the garden.

You Will Need

One of the best things about sharing platters is that you can fill them with whatever you like. The platter in this image was created for three children and requires the following.

3 Turkey sandwiches on wholemeal bread (cut into triangles)

3 large rice cakes

3 cheese triangles

2 pork pies (cut into quarters)

6 cocktail sausages

1 salad pepper (cut into batons)

½ cucumber (cut into batons)

2 kiwi fruits (cut into quarters)

2 satsumas (peeled and segmented)

1 apple (chopped into slices)

3 kids tube yogurts

3 pepperoni snack sticks

Method

Make the sandwiches (removing the crusts if you prefer) and place them on the board in a line down one side.

Quarter the pies and position these next to the sandwiches, next to this add the sausages.

Chop the pepper and the cucumber half into batons and positions these on the board.

Slice the apple and kiwi and peel and segment the satsumas. Place all fruit together on the board near to the pepper and cucumber.

Place the cheese triangles next to the rice cakes on the opposite side to the sandwiches.

Finally add to the board the pepperoni sticks and tube yogurts.

Serve immediately.

Other Ideas

As I have said, the best part about these platters is that you can fill them with anything. If you have more adults than children, try substituting the cheese triangles for a selection of cheese slices, cured meats and crackers. You could even incorporate some chutneys and pickles to make it into more of a Ploughman’s platter.

If you prefer you could also add a larger selection of vegetable sticks, including celery and carrots and serve some dip alongside them.

Another easy ay to change it up is a wider selection of sandwiches. Try adding some egg and cress, tuna and sweetcorn, cucumber or even jam. This will give it more of a traditional afternoon tea feel. You could even throw on some scones and really make a show of it!

Alien Fish Cakes

Alien Fish Cakes

This is the kind of meal you can really get creative with. Mix it up with different vegetables or prep the ingredients and let your little ones create their own alien faces. Whichever way you choose to do it, aliens are always a hit in our house.

You Will Need

1 Packet Round Fishcakes

1 Pepper (whichever colour is preferred)

1 Stick Celery

Babybel Cheese (or similar)

½ Cucumber

Cocktail Sausages (Sliced)

Handful Salad Leaves

Method

Cook the fishcakes as per the packet instructions.

Chop the celery and cucumber into thick chunks. Slice the pepper into crudités.

Slice the babybel down the centre so you have 2 circles. Cut one of the circles in half and the other into quarters.

Slice the cocktail sausages.

To construct the alien start by placing the fishcake in the centre of the plate. Use the cheese quarters as teeth, the celery as feet and the pepper as arms. Lay the babybel halves on top of halved cucumber slices and then position a slice of cocktail sausage on the babybel to make eyes. Finish off with a cucumber chunk nose and a handful of salad leaves for hair.

Other Ideas

This is the kind of meal you can really get creative with. Replace any of the vegetables with alternatives for a different kind of alien. You may choose to substitute cucumber for carrot, or pepper for green beans, you could use cherry tomatoes or radish for eyes. You may also wish to use sugar snap peas as a mouth instead of cheese quarters. Be as imaginative as you like.

Another option is to give your children the ingredients and see what they can come up with.   

Also, if your children are not fans of fish, you could use any kind of savoury or vegetarian bake. Aldi do a selection of Crispbakes including cheese & onion and corned beef. Last time I went shopping, there were priced at £1.09 for a pack of 2. They are always well received and are my go to for mixing it up at lunchtime.