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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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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