A Belly Full Of Leek and Potato soup for The Big Broth Campaign

A Belly Full Of Leek and Potato soup for The Big Broth Campaign

Today, leading youth homeless charity Centrepoint, launched their campaign The Big Broth. The campaign is seeking to bring awareness to the 86,000 young people in the UK facing homelessness (which utterly staggers and upsets me)

Young people face homelessness for a host of reasons and this amazing charity helps support over 10,000 them in accommodation and other support services in London, Yorkshire, Manchester and Sunderland. 86% of young people who come to Centrepoint move on in a positive way – but there is still so much more that can be done, with more funding and more support.

So when they got in touch with me to ask if I would create a soup recipe for The Big Broth campaign – it was a no brainer. Everyday I feel lucky to be happy, healthy and a roof over my head – and in the mill of day to day life, it can be so easy to forget how fortunate we really are. As an ode to my amazing Mum, I have created A Belly Full Of version of a family favourite – Leek and Potato soup. This is with a Bryony twist though!

A Belly Full Of Leek and Potato soup for The Big Broth Campaign, Bryony Hopkins

The pea shoots in the recipe give this a lovely peppery kick

The recipe is vegan, gluten free, dairy free and could be made low FODMAP. It’s a proper hearty, thick soup, which is the way I like it and deliciously mopped up with lots of bread! If you prefer a more liquid soup, up stock and the almond milk measurements.

Massive thanks to Riverford, for delivering me the best possible organic produce to make this recipe!

A Belly Full Of Leek and Potato soup for The Big Broth Campaign, Bryony Hopkins

Massive thanks to Riverford for delivering this super delicious, organic produce to create this recipe! The box contained pea shoots, tomatoes, carrots, kale, cauliflower, potatoes and leeks.

Serves 4 (gluten free, dairy free and vegan)

Ingredients

3 large potatoes, washed, peeled and chopped into small chunks

1 large leek, chopped

1 small red onion

1 small carrot, peeled and chopped

2 gloves of garlic

1 vegetable stock cube (make sure it’s GF!)

750 ml boiling water

300ml almond milk – unsweetened

Big handful of pea shoots + more for garnish

Olive oil

Salt & Pepper

A Belly Full Of Leek and Potato soup for The Big Broth Campaign

A proper winter warmer as it starts to get so cold!

Method

  1. Pop a glug of olive oil into a shallow pan (ideally with a lid) and add your crushed garlic, chopped red onion, chopped carrot and leek into the pan. Keep on a medium heat and sauté the vegetables for about 20 minutes. Be sure not to let the vegetables burn!
  2. Meanwhile, add the vegetable stock cube to your boiling water (or just use vegetable stock if you have it!) and whisk so it’s smooth. Add the liquid to your pan, along with a handful of pea shoots and your potato chunks. Bring to the boil and then simmer for around 15 minutes, or until the potatoes are totally tender and falling apart. Season well with plenty of black pepper and salt.
  3. Pop the mixture into a blender and add 300ml of unsweetened almond milk. Blend until smooth.
  4. Serve with black pepper on top, a swirl of olive oil and a handful of pea shoots.
A Belly Full Of Leek and Potato soup for The Big Broth Campaign

The Big Broth Campaign for Centrepoint launches 2nd November

** The vegetables from Riverford were gifted for this recipe. This is not a paid post. **

Bryony Hopkins A Belly Full of Food www.abellyfullof.com

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A few weeks ago in the height of one of our sunny spells, I took a trip down to St Johns Wood to see the newly renovated Panzer’s Deli, a delicious delicatessen and grocery store.  It’s just had a million pound makeover, with a coffee bar, sushi bar and shelves of absolute treats.

The outside of Panzer's Deli, A Belly Full of Bryony

The outside of Panzer’s Deli looking gorgeous in the sunshine

Stepping inside felt like I was entering somewhere special and as a foodie, I was overwhelmed to find so many items I hadn’t even seen more. From white asparagus, to round courgettes and pumpkin tomatoes, the colours literally burst off the shelves.  The deli imports from 80 countries across the world, with an entire row dedicated to Italian goods for example and products you might find in the US or Scandinavia.

Almond milk latte, A Belly Full of Bryony, Panzer's Deli

Iced almond milk latte and all the summer vibes in Panzer’s

I picked up an almond milk iced latte, before browsing the store, finding so many sumptuous products. The Deli’s pièce de résistance is the smoked salmon, of which they have an entire deli counter with all the different cuts. Not only that, but also whole counter of fresh salads, meats and sandwiches for the impending lunchtime rush.

Fresh smoked salmon, A Belly Full of Bryony, Panzer's Deli

Fresh smoked salmon counter

Panzer's Deli

Lunchtime rush, a spread of fresh salads and sandwiches

And I haven’t even mentioned the cakes! Created by the chefs which work in-store, I tried delicious dairy and gluten free macarons with a jam filling and a sweet marshmallow rice crispy cake. Literally in heaven!

gluten and dairy free macarons, Panzer's Deli

Gluten and dairy free macarons with a sticky jam filling – divine

Panzer's Deli

Macaron heaven!

After browsing the shelves, I was inspired to create a summer dish using some of the more unusual ingredients found in store.

A round courgette, which we use further down in the recipe!

Spot the white asparagus amongst the bright coloured fruit

This summer smoked salmon and lemon spaghetti is the most perfect supper for a hot evening, and the perfect stomach filler! You can buy all of the ingredients for this dish in Panzer’s Deli.

Serves 2. Gluten and dairy free.

Smoked salmon and lemon spaghetti, gluten free, dairy free

The perfect summer dish, gluten and dairy free smoked salmon spaghetti dish.

Ingredients 

1 red chilli

1 lemon

1 round courgette (or 1 normal courgette)

Bunch white asparagus (or normal asparagus)

120g smoked salmon

100g vegan feta cheese such as Violife, or feta cheese

250g gluten free or normal spaghetti

Olive oil

Salt and pepper to season

Method

  1. Zest the whole lemon, peel the courgette into ribbons and de-seed the red chilli, slicing it up very small. Chop up the tops of the asparagus into bite size pieces. Cut the feta into small chunks, you will crumble this later.
  2. Put the spaghetti on to boil in a salted pan and cook per the packet instructions.
  3. Put a small frying pan on a medium heat and add a glug of oil. Once getting warm, add the chilli and half the lemon zest. Now add the asparagus and stir for 2 mins.
  4. Now add the courgette ribbons and mix together for 4 minutes. (Note: white asparagus much chunkier than normal asparagus, so if you are using green asparagus reduce the timings on here by about a minute)
  5. Drain your pasta and add a glug of olive oil, pepper and ¼ of the lemon zest. Mix together and then add the courgette, asparagus, lemon and chilli mixture.
  6. Now crumble the feta or vegan alternative into the pasta mix, it should melt quite quickly with the heat of the pasta whilst maintaining some chunks. Mix together.
  7. Serve on your plate and then top with your beautiful smoked salmon. Season again with black pepper and top with the rest of the lemon zest.

What I love about this dish is the freshness of the lemon zest. It just works gorgeously with the pasta, olive oil and smoked salmon.

Dairy and gluten free smoked salmon pasta

Who fancies a bit of that!

Would love to know if you give this a try or what else you find if you visit Panzer’s Deli! See A Belly Full of Food a the top of the menu for more dinner recipes.

BRYONY HOPKINS, A BELLY FULL OF BRYONY

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Rich dark chocolate, rice flake porridge, gluten free, dairy free, vegan

Quick, simple, delicious and easy on the stomach. Dark chocolate and berry porridge

This recipe is an absolute winter warmer and totally indulgent. I mean dark chocolate for breakfast? Errrr, hello!
Top secret ingredient is the source of the dark chocolate, making it totally delicious and rich.
So, how do you make this badboy you ask? Read below…
Serves 1. Dairy free, gluten free and vegan.
Ingredients 

  • 50g rice flakes
  • 250ml of nut milk (I used almond, but hazelnut or cashew would be equally delicious)
  • Handful of frozen berries
  • Handful of Montezumas dark chocolate… or some other good quality dark chocolate
  • Mixed chopped nuts
  • Date syrup
A Belly Full of Bryony, Dark chocolate rice flake porridge

Divineeee

Method

  1. Place the rice flakes and the almond milk in a bowl and mix together.
  2. Pop your frozen berries in a small pan and heat on a medium heat. Add a little date syrup to sweeten and let the berries soften.
  3. Put in the Microwave for on full power for two minutes.
  4. Once the rice flake and milk porridge is done, take it out of the oven, give a quick stir and leave to stand for a minute. This is important as it thickens as it stands.
  5. Your fruit should be softening now and looking bubbly and warm. Take off the heat.
  6. Take your dark chocolate (in my case, secret ingredients, Montezumas dark chocolate buttons!), and pop them into the porridge. They will melt instantly with the heat of the porridge, giving you a lovely gooey mixture.
  7. Pop on the warm berries, sprinkle over the chopped nuts and squeeze over the date syrup. Bon appetit!
A belly full of Bryony, dark chocolate rice flake porridge, gluten free, vegan

Dark chocolate buttons are my secret ingredient, but really you can use any good quality dark chocolate.

BRYONY HOPKINS, A BELLY FULL OF BRYONY

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So I was recently approached by Schwartz to review their ingredient ChatBot. The idea is you type in your ingredients and it generates recipes for you based on what you have in the fridge. I work a lot and sometimes am too exhausted to think about what I want for dinner and was up for giving it a go. At least I’ll learn some new recipes right?
I have to say; I was quite sceptical at first. I have previously used ingredient search websites and they have often given me extremely complicated recipes containing a number of ingredients I don’t have in the cupboard. However, I went into the trial with an open mind and as soon as I typed my first ingredients into the ChatBot on Facebook, I quickly had more faith in the tool; the responses were extremely quick. Here’s my week cooking with the ChatBot…
Monday: So the ingredients I typed in for my first evening cooking with the Schwartz ChatBot were salmon, broccoli, pepper and courgette. I entered the paprika for the spice and it generated over 400 recipes for me! The function to flick through them within Facebook was really effective and I selected the third recipe in the list – salmon skewers with spicy tomato sauce. The ChatBot offered the option to send it to my email, which worked really well and meant I could bookmark the recipe in my emails for later in the evening when I was ready to cook. Recipe I used is here.
The first thing that struck me was that there were obviously other ingredients needed in the recipe aside from those entered. Luckily on the way back from work I went via the supermarket, so could scoop up the extra bits I needed. The recipe was extremely simple and easy to prepare – but did also rely on you having a food processor to make the sauce, which could be problematic. This particular recipe also skipped a fairly important step regarding how you actually cook the skewers (bake/fry/BBQ). As someone who regularly cooks, I made the call to pop them in the oven for 16 minutes and they came out beautifully succulent and tasty. However, if you didn’t have basic culinary knowledge, that would have thrown you a little.

Schwartz Recipe 1.2

The finished product!

I served the salmon skewers with the spicy sauce and they were delicious. I had never created or consumed salmon on skewers before and I really liked the olive oil and parsley coating.  Although I definitely wouldn’t have the tomato sauce again – it came out really warm and liquidy.  However, I did eat the leftover salmon skewers on a bed of spinach for lunch the next day and the salmon was still really tasty cold. The whole process, including prep, took me around 30 minutes. I would definitely cook this again and adapt the recipe for future consumption.
 Wednesday: On this occasion I didn’t have time to go to the supermarket to pick up anything extra for the recipe, so I was purely relying on the recipe and what I had in the cupboards! The ingredients I entered were sausage, peppers, tomatoes and paprika for the spice. Again, it gave me over 100 recipes and this time I had to flick through a few more, to ensure I had the majority of the ingredients. I chose Chorizo and Tomato pasta, after scanning the recipe and my cupboards. I replaced the chorizo with the sausages and luckily, I had the tomato sauce ingredients to hand too. See the recipe I used here.
The recipe was very simple and clear. I added a little garlic to the homemade tomato pasta sauce and I cooked up gluten free pasta to accompany it. Dinner was ready in less than 15 minutes and was very tasty. To be honest, this is the kind of simple dinner I have quite regularly, so I didn’t feel any new dinner inspiration.

Schwartz Recipe 2

Simple sausage pasta with tomato sauce and peppers

Friday: I was particularly tired after this day at work, so I was really looking for something tasty, comforting and quick! I really adore prawns but often cook them in the same way. So to stimulate some new recipe ideas, I kept it simple for the ChatBot and entered prawns, chilli and tomatoes. It gave me over 300 recipes and I went for the third – Thai Prawn Curry. The recipe is here.
I did go to the supermarket to pick up extra ingredients – mainly the Schwartz 7 Thai Spice for the dish. This recipe was extremely simple and took about twenty minutes altogether. I served with fresh lime wedges and coriander on a bed of coconut rice, and thoroughly enjoyed the dish. I put the curry I didn’t eat in the freezer, meaning I now have a delicious meal to defrost when I’m short on time. This was a delicious and quick thai curry – but obviously didn’t beat a recipe created with fresh paste.
Essentially, The Bot is perfect for people on the go and needing recipe inspiration. Sometimes I stare blankly at my fridge ingredients, willing them to do something interesting and different with minimal effort from me when I’m exhausted. The Bot did take all thinking out of the equation, but does require a cupboard full of basic ingredients and some culinary experience.

Schwartz Recipe 3.3

Thai red prawn curry

If you want to check it out, visit Schwartz FB page and type in your ingredients in a Facebook message. The rest is easy!

*This is not a sponsored post. It was a genuine culinary experiment!*

BRYONY HOPKINS, A BELLY FULL OF BRYONY

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Working, whilst keeping up with life admin and juggling other life demands in general makes it extremely hard to eat healthy on the go. Never fear – I have you covered! Below are some extremely simple and healthy on the go lunches that will keep you full. The key idea here is preparation – and mass preparation at that! You can make up at least two or three batches of the good stuff below, and keep in a Tupperware in the fridge. (I told you organisation is key… as is actually remembering to take it out of the fridge in the morning!!)
On the go salads
I love a filling salad, and if I’m organised can make two or three at a time for my weekday lunches at work. I’ve formulated my go to salad combination – some kind of carb, a veggie filled salad, an animal protein (optional) and a sprinkle for crunch! Dressings also optional!
For the carb: New potatoes with a little olive oil and chives. Try rice mixed with spinach until it wilts, cold pasta with pesto or a little cheese or blanched noodles. Cold roasted sweet potato or other root vegetable also works well – butternut squash, parsnip etc. And not forgetting super grains! Quinoa, buckwheat, couscous and bulgur-wheat can all pad out your salad.
For the salad: lettuce, cucumber, avocado, beetroot, green beans (blanched and served cold), cold peas, sundried tomatoes olives, tomato peeled and a little fresh herb. Basil is my favourite.
FullSizeRender
Protein: Optional. I like to butterfly my chicken breast and fry until crispy, then slice onto my salad. Or find yourself some juicy king prawns. Crayfish is also a yummy addition. Also try bacon cut it into bits, or some lovely honey roasted ham. Tofu is another favourite – which I’ve used in this snap!
Sprinkle:I like a bit of crunch to top my salad. Go for pumpkin seeds, sesame seeds, croutons or if you’re feeling really naughty, I sometimes sprinkle on crunched up tortilla chips!
Dressing:I would advise you to pop this into a separate container to avoid the salad getting soggy. One my favourite dressings is simple – teaspoon of tahini, olive oil and lemon juice. If you don’t have time to prepare a dressing, you can always pop a lime wedge in with your salad and squeeze over before you eat!
Rice cakes can be jazzy 
Rice cakes & corn cakes currently make up a large chunk of my diet. ricecakesbhThey are so versatile, cheap and easily digestible. They are also LOFFLEX – hurrah! Here are a few of my favourite rice cake combinations – easy to stick in a Tupperware for a light lunch or snacks.

  • Smashed avocado and basil – Mash avocado and basil with a touch of olive oil in a bowl and top your rice cake. By far my favourite topping.
  • Hummus & roasted jarred peppers – Either dip the rice cake straight into the hummus, or spread on top with some roasted jarred peppers.
  • Tomato and basil – Get yourself a big plum tomato and pit of all seeds. Chop into small pieces and pile on your rice cake with basil. So simple but yummy.

Frittata
Frittata is so easy to make and lasts for 2-3 days, so is perfect to prep, stick in a Tupperware and eat for quick and easy lunches! The best part of cooking a frittata is you can literally fill it with whatever you have in the fridge – so it’s perfect for using up leftovers and old veg! Here is a super simple way to cook up a frittata.
IMG_8004
Ingredients

  • 8 – 10 eggs
  • 1/2 cup milk (or milk alternative, almond milk works well)
  • Cooked vegetables (literally anything goes here – peas, green beans, onion, peppers, asparagus)
  • If you’re a meat eater, try some bacon, chorizo or even ham
  • Salt & pepper and some dried herbs (whatever your preference is – chives, oregano, thyme)
  • Fresh herbs if you fancy – I like a little bit of basil

Beat together the eggs with the milk, dried herbs and salt and pepper. Whisk until fully combined in a large bowl and then add your cooked veggies. Meanwhile, get a shallow medium sized saucepan on the heat with some butter/coconut oil/olive oil on a medium heat. Add the egg and vegetable mixture so it fully covers the pan.
Meanwhile, heat the grill to 180C. Let the frittata cook on the hob for around 4-5 minutes, or until the edges go golden and cook. Now transfer to the grill for 5 minutes to cook the top.
Slice up and serve hot with salad or separate into Tupperware’s and enjoy for a quick and filling lunch!
BRYONY HOPKINS, A BELLY FULL OF BRYONY

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