Recipes | Vegetarian Food Directory

We tend to enjoy soup at the weekend.  There was once a time when I would make it on a Sunday for us to enjoy during the working week, but the reality was when we come home from a long day at work, we really want to tuck into something more substantial than slurp from a bowl. D has a tendency to pick up tomatoes from the grocers even out of season.  He knows they cannot ever be compared to homegrown, but he likes to have them as an option for his home-made sandwiches or cherry tomatoes for salads.   These tomatoes had not been used for either and to the touch were beginning to soften here and there.  After enjoying the Seven Spice Butter Bean Stew I was inspired to make a soup of them with the addition of butter beans.  As you can imagine, the tomatoes were not the tastiest, so I decided to a little balsamic vinegar for sharp flavour, this was a good move as it made for a good soup. I am sharing this with Farmers Girl  Kitchen and Baking Queen 74 ...

I made this Turnip, Kale and White Bean Stew about a couple of months back , when we picked up some seasonal baby turnips from a farmers market. To be truthful, I wasn't terribly inspired and didn't know exactly what to do with the turnips so I took the easy option and adapted a stew recipe that I make on and off where you can adapt the vegetables.   It wasn't the most memorable meal of my life and not one I will rave about on my blog either, but it made for a change; and sometimes those recipes where you can throw the vegetables in the pot and allow it to simmer away slowly, are sometimes the most appealing. I am sharing this recipe with   Baking Queen Slow Cooked Challenge.  Turnip, Kale and White Beans Stew Serves 4 - 6 Ingredients 4 tablespoons olive oil 1 onion, finely sliced 2  red chillies, pierced 2 teaspoons ground cumin 2 teaspoons ground coriander 2 tablespoon tomato paste 1 x 400grams tin of tomatoes, roughly chopped 6 baby turnips, p...