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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Bryony Hopkins, A Belly Full of Food event

I will forever look at this photo and wonder how I look so awake at 7am. (Photo: Emma Parlons

In early July, I was absolutely delighted to host my first ever A Belly Full of Food event. This has been something I’ve been keen to launch for a while and I was so excited when everything began to come together for it. I kept it super small for my first event (I’ve never even organised something like this before!), and so I really wanted to write a little about it so I could share it with more of you and hope you will be able to join me for the next one!

Bryony Hopkins, A Belly Full of Food event

Rhiannon Lambert & I mid gut health talk!

For anyone who follows me or reads this blog, you’ll know that I am a HUGE foodie and also mega passionate about educating people on living with IBD. As a journalist by day, I am hugely motivated by getting evidence-based knowledge out there and educating others about how food can play a role in a disease of this nature. I find the online world hugely frustrating at times, when I see influencers advertising products, which are not necessarily based on evidence and the messages out there are confusing and conflicting. This is something I was really keen to address in my first event, and I was so delighted that Registered Nutritionist Rhiannon Lambert came to speak and share her nutritional knowledge (more on this below!)

Bryony Hopkins, A Belly Full of Food event

The gorgeous spread of brightly coloured fruit outside

A Belly Full of Food breakfast mingle came around when I stepped into the doors of the gorgeous Panzer’s Deli, in St Johns Wood and met the amazing team there. We worked together on hosting this first gut health foodie event under the A Belly Full Of brand (eeeeek!)

The aim of the event was mainly education – to learn about gut health, including IBD and IBS and also gathering together some foodies to eat some amazing food! I was so lucky that Panzer’s Deli put on an amazing spread, which catered for gluten, dairy free and vegan, including the most insane fruit salad, fresh berries, coconut yogurt and artisan coffee made to order. Everyone gathered to eat the delicious food, before I introduced the special guest, which was the lovely Rhiannon Lambert of Rhitrition.

Bryony Hopkins, A Belly Full of Food event

How epic is this gluten free and vegan spread at Panzer’s Deli?

Rhiannon was absolutely focal to the goal of my event, as a Harley Street nutritionist, she knows everything there is to know about food, nutrition and gut health, and would never say anything that wasn’t rooted in evidence and research. Together over half an hour, we discussed IBS, IBD, Coeliac Disease and some gut health basics. Along with the huge support from Panzer’s Deli, a wonderful friend Sarah from BTempted Cakes bought along her brand new vegan and gluten free cupcakes for the goodie bags – what a way to start the day!!

Bryony Hopkins, A Belly Full of Food event

Feeling so excited to have the first event go so well and gives me so much pleasure to announce that this isn’t the only A Belly Full of Food event. I can’t wait to share the details of the next one with you – a much bigger event which won’t start so early in the morning! I’d love to hear any other health topics you’d like me to look to cover in the future – not just gut health, but anything! This concept is really about educating on a wealth of health conditions and topics. Hit me up with your suggestions below (or via Twitter, Instagram or email). I really would love to hear from you!

Bryony Hopkins, A Belly Full of Food Events

My beaut GF girlies bought me flowers and it was just the loveliest moment. GIRLS SUPPORTING GIRLS

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

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Scarlett Green | Bryony Hopkins | A Belly Full of Food

Last Thursday, my fellow gluten free blogger Alex, aka The Gluten Free Suitcase, and I were treated the most magnificent brunch at the brand new branch of the Daisy Green Collection, a chain of feel-good Aussie eateries.

Scarlett Green | Bryony Hopkins | A Belly Full of Food

Almond milk latte, my fave

Scarlett Green, based in the heart of Soho, welcomed us with open arms on Thursday morning and as we browsed the menus, it quickly became clear how brilliant they were at catering for those with allergies. The choice was eclectic and every dish was clearly marked as to whether it was gluten free, dairy free or vegan – and a special note on each for dishes they could switch up for us and make allergy friendly. Everything from the full ‘Aussie’ breakfast, to yogurt and granola and delicious smoked salmon and eggs, this menu had something for everyone!

Scarlett Green | Bryony Hopkins | A Belly Full of Food

Bondi Breakfast, Coconut Bread and Salmon Royale.

For anyone who is gluten AND dairy free, you know how much a nightmare the double whammy can be. Thankfully Scarlett Green had us covered, and it took us a great deal of time to choose what we wanted! First up of course, was a coffee. Alex opted for a flat white, whilst I enjoyed my favourite almond milk latte (soya milk also available). The coffee came quick, which meant we could peruse the menu whilst getting a quick caffeine hit.

Scarlett Green | Bryony Hopkins | A Belly Full of Food

The lemon cashew hollandaise was to DIE for.

After much deliberation, Alex went for the full Bondi Breakfast, consisting of soft gluten free bread, bacon, sausages, beans, avocado, poached eggs and mushrooms. After seeing there was a Salmon Royale option which could be made gluten AND dairy free (yes my friends, a dairy free HOLLANDAISE!), I had to oder it, served with a side of avocado. On the menu was also sweet french toast with berries and greek yogurt, which could be replaced with coconut yogurt to make it dairy free friendly. Unfortunately they didn’t have much coconut yogurt left, but that didn’t stop them from creating something unbelievably stunning, especially for us!

Scarlett Green | Bryony Hopkins | A Belly Full of Food

If you’ve never tried a turmeric latte, I would greatly recommend it! Delicious, and a great caffeine free alternative to coffee.

Along with the two turmeric lattes we ordered to wash the meal down, we were served divine gluten and dairy free coconut cake with fresh mango, berry coulis and a drizzle of soya and coconut yogurt. A side of maple syrup was served in a gorgeous rose gold pourer and although I don’t normally have a sweet tooth at breakfast time, I adored this.

Scarlett Green | Bryony Hopkins | A Belly Full of Food

Coconut bread, which you can buy in store to take away, with coconut and soya drizzle, edible flowers, mango and berry coulis. Divine.

The gluten and dairy free Salmon Royale was something else. They used lemon and cashew to create a vegan alternative for the hollandaise, and with soft poachies, delicious smoked salmon and soft gluten free bread, I was in brunch heaven.

If that wasn’t enough to book yourself a table at Scarlett Green, they also had fresh shakshouka, courgette fritters, smashed avo on toast and a ‘fancy bacon roll’. They even offer a bottomless brunch at the weekend – absolutely winning.

Scarlett Green | Bryony Hopkins | A Belly Full of Food

One happy girl!

The Daisy Green collection has branches all over London – so you are spoilt for choice. The atmosphere is relaxed and the venue’s are stunning, yet laid back. Also menus for lunch and dinner.

If there is three words I would use to describe this place it would be HOT ON ALLERGIES. And let’s face, that’s all we really want!

Scarlett Green is located on Noel Street. Book a table in advance to prevent disappointment.

See my ultimate GF and DF guide to brunches in London on the Metro here.

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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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.
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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.
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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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