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It's Power Soup Season: here's how I eat mine #powersoup #ad @BOL FOODS

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CAULIFLOWER STEAK + CHIMICHURRI 🔥 of my favourite ways to cook cauliflower is to cut it into steaks, then serve with chimichurri + a creamy butter bean purée. it sounds fancy, but it’s actually super easy to make, comes together in no time at all & uses only simple, plant-based ingredients 🌱 I’ve written the full recipe out for you below so enjoy & let me know if you give it a go 👇 INGREDIENTS (serves 2) CAULI 2 cauliflower steaks (from 1 large cauli) 1 tbsp smoked paprika 3 garlic cloves 2 tbsp butter Salt Pepper Olive oil CHIMICHURRI Large bunch of parsley 1 garlic clove 1 red chilli 2 tbsp red wine vinegar 100ml extra virgin olive oil Salt Pepper BUTTER BEAN PURÉE 700g butter beans (jarred best) 1 lemon 1 garlic clove 2 tbsp nutritional yeast Salt Pepper METHOD 1. First, make the chimichurri. Finely chop the fresh herbs, then add to a mixing bowl. Finely dice the chilli, mince the garlic + add to the herbs with the vinegar. Season to taste, then stream in the olive oil whilst mixing until throughly combined. Set aside. 2. For the butter beans, simply pour with their liquid into a blender with the juice of a lemon, salt, pepper, 1 garlic clove + nutritional yeast. 3. For the cauliflower, chop into steaks- you should be able to get two from the middle of a large one. Save the extra florets for another recipe, or roast with salt, pepper, paprika + olive oil to serve alongside the steaks. 4. Chop up the leaves + stems & set aside for a zero-waste garnish. 5. Season the steaks with salt, pepper + paprika on both sides, then drizzle with oil + massage well. 6. Heat a frying pan to medium high. Add 2 tbsp olive oil. Once hot, add the steak - press down to sear. After several minutes, flip + fry other side until golden brown. 7. Bash the garlic cloves, add with the butter + baste continuously. Once the steaks are cooked, remove from the pan + add the chopped leaves/stems with a splash more oil & cook until golden + crisp. 8. To serve, pour the bean purée into the middle of a plate. Place the steak on top, drizzle with chimichurri & scatter over the cauli leaves. #cauliflower #steak #steakdinner #healthyrecipes #easyrecipes
alfiecooks_
442.3K
·2024-2-29
Pinned
WELCOME TO SOUP SEASON 🍜 I am SO excited to welcome you to my brand new series - SOUP SEASON 🍂 I’ll be showing you how to make 10 of my favourite soups - think warming, comforting bowls of flavour that are PERFECT for the colder autumnal & winter months Inspired by soups from all around the world, I’ll be putting my own spin on them all, showing you how best to use + cook seasonal vegetables 🥔🧅🍠 along the way, I’ll be teaching you zero-waste tips + tricks to make sure you’re getting the most from your ingredients ♻️ So, if you like a good bowl of broth or soup, make sure you follow along for a new soup recipe each week, for the next 10 weeks 🤩 And let me know in the comments below where you’d like me to start 👇 I hope you’re as excited as I am 🤤 Alfie x #soup #soupseason #series #comfortfood #homemadesoup #zerowaste #souptok #goodsoup
alfiecooks_
467.6K
·2023-10-19
THAI GREEN NOODLE SOUP 🍜 starting the new year healthier can be hard. but relying on nutritious recipes that we love is the best way to begin as we mean to go on… take my Thai Green Noodle Soup, made with fresh produce that’s packed with fresh flavours + nourishing nutrients. a broth that’s topped with seared tofu, mushroom + pak choi, I picked up all my fresh veg, herbs + ingredients for under £15 💰 with this recipe, you can either feed 4 OR have lovely leftovers in the fridge for the week. so if you want to start 2025 with wholesome recipes that are good for your body + wallet, give this one a go. I’ve written my full recipe below - so enjoy. and as always, let me know if you give it a go 💚 * part of a paid partnership * INGREDIENTS (serves 4) BROTH 15g fresh mint 15g fresh coriander 200g spinach 5 garlic cloves 1 small knob of fresh ginger 1 bunch spring onion (use whites for broth + greens for topping) 2 limes 2 tbsp dark soy sauce 400 ml coconut milk 1 litre boiling water (more for more broth - adjust seasoning accordingly) 2 vegetable stock cubes 1 tsp miso paste (optional) Salt + sweetener of choice (to taste) Oil TOPPINGS 400g smoked tofu 250g chestnut mushrooms 250g pak choi 1 red chilli 450g rice noodles Toasted sesame seeds METHOD 1. In a food processor/blender, peel + add the garlic, ginger, fresh herbs + spinach (I blanched this first). Loosen with a splash of water if needed, then blitz. 2. Add the soy sauce, 100ml coconut milk, juice of 1 lime, then blend again. Season to taste with salt + sweetener of choice if needed. 3. Pour into a pot, then dissolve 2 veg stock cubes in 1 litre of boiling water. Add to the pot, bring to a boil then simmer on a low heat for 10-15 mins. Add more boiling water for more broth, seasoning to adjust as is required. 4. Prepare your toppings - I sliced the tofu + seared on a medium-high heat in oil, then seasoned with a splash of soy sauce. Do the same for the mushrooms + blanch the pak choi. 5. Cook your noodles, then place in a bowl. Top with ladles of the green broth, then add your toppings. Finish with spring onions, chillis, sesame seeds + enjoy! #soup #noodlesoup #thaifood #healthyrecipes #comfortfood
alfiecooks_
1987
·13h ago
TZATZIKI, BROCCOLI + CHICKPEAS 🥦 this is the sort of recipe I love putting together when: I don’t have loads of time, don’t want to spend loads of money + want to get all the nutrients I need - especially to start 2025 in the right way 💪 you’ve got a base of creamy + zingy tzatziki, tender pieces of roasted broccoli, and juicy marinated chickpeas 😍 I’ve written my full recipe for you below - so enjoy! and let me know if you give it a go 👇 INGREDIENTS (serves 2) 200g purple sprouting broccoli 1 tbsp smoked paprika 1 tbsp dried oregnao 1 tbsp garlic powder 2 tbsp olive oil 250g greek style yoghurt 1/2 cucumber 1 garlic clove 15g fresh mint 1/2 lemon 400g chickpeas 1/2 red onion 1/2 red chilli 1 garlic clove 1/2 (juice + zest) 15g fresh parsley 2 tbsp extra virgin olive oil METHOD 1. Separate the broccoli into even-sized pieces. On a roasting tray / airfryer, season with salt, pepper, paprika, oregano + garlic. Mix before drizzling with oil + coating well. Roast at 180 degrees celsius for 10-15 mins or until cooked + charred. 2. For the tzatziki, grate the cucumber + squeeze out as much moisture as possible. In a mixing bowl, combine with the yoghurt, minced garlic, chopped mint + squeeze of lemon. Season to taste with salt + set aside. 3. For the chickpeas, simply mix with finely diced onion, chilli, minced garlic, lemon juice + zest, chopped parsley + extra virgin olive oil. Season to taste with salt + pepper, set aside. 4. To serve, spread the tzatziki on the bottom of a plate. Add the broccoli on top, followed by plenty of chickpeas. Finish with a good drizzle of extra virgin olive oil - serve with good bread + a green salad if you like - then enjoy! #broccoli #tzatziki #chickpeas #healthyrecipes #easyrecipes
alfiecooks_
13.7K
·1d ago
SOUP SEASON 2 FINALE 🍜 welcome to SOUP SEASON 2 for one last time - the series where I’ve shown you how to make the best soups in town 🏘️ today, season 2 comes to a close, so we’re taking a look back at all the wonderful soups we’ve made in 2024 🤩 from Spicy Tom Kha , to Thai Red Noodle Soup, Cream of Cauliflower and all sorts of soups more, you can find ALL the written recipes in the captions on my feed ✍️ but now I need YOUR help, to help me plan SOUP SEASON 3, so let me know what soups YOU want to see in 2025 in the comments below 👇 I hope you enjoyed Soup Season 2 as much as I did - I can’t wait for what comes next…👀 Alfie ❤️ #soup #soupseason #comfortfood #healthyfood
alfiecooks_
7668
·1-8
🍜 MERRY SOUPMAS 🍜 2024 was the year for soup. so here’s a look back at some of your favourites we’ve made over the last 12 months…👇 from Spicy Tom Kha, to Cream of Cauliflower, Firecracker Ramen & Thai Red Noodle Soup, we’ve built some of the most beautiful broths in town👨🏻‍🍳 but as 2024 comes to a close & we move towards 2025, it’s time to look ahead to plenty more soup + ramen recipes coming your way in the new year…⏳ so tell me, where would you like me to start? Merry Soupmas to you all + I’ll see you soon ❣️ Alfie x #soup #ramen #soupseason #2024
alfiecooks_
76.6K
·2024-12-29
ROAST BEETROOT SOUP 🔴 SOUP SEASON 2 welcome back to SOUP SEASON 2 - the series where I show you how to make the best soups in town. for EPISODE 10, I’ve made my ROASTED BEETROOT SOUP with a chilli-chive oil 🔥 beetroot might not be the most popular vegetable, but it is definitely one of the most delicious + beautiful too. I’ve left the full recipe for you below - so enjoy + as always, let me know if f you give it a go ❤️ INGREDIENTS (serves 4) 500g beetroot 2 medium potatoes 1 carrot 1 red onion 1 garlic bulb 1 thumb-sized knob of ginger 1 litre vegetable stock 200ml cream 15g fresh chives 1 red chilli Salt, pepper + olive oil METHOD 1. Preheat the oven or airfryer to 200 degrees celsius. Place the beetroot on a roasting tray, season with salt , pepper + drizzle with oil. Slice the top off the garlic bulb, season + drizzle with oil, then cover in foil. Roast for 30-40 minutes, or until the beetroot is tender + garlic softened. 2. You could also just roast all the rest of the veg. BUT, if you cook it like me, simply dice up the potato, carrot and onion. In a large saucepan, warm a good glug of olive oil. On a medium high heat, sauté the veg with a large pinch of salt until softened - 15 mins. Mince the ginger + add, cooking for a further minute. 3. Peel the beetroot by placing in cold water. Slice into chunks, then add to the pan. Squeeze out the roasted garlic. 4. Prepare your vegetable stock, then pour over veg (this should cover the veg). Bring to a boil, then simmer for 10 minutes before blending until smooth, adding the cream if using + more stock to adjust for consistency. Season to taste. 5. For the garnish, finely dice chives, chilli, then mix with salt, pepper + extra virgin olive oil. To serve, ladle the soup into bowls. Swirl of cream on top, chilli-chive oil, then serve with toast + enjoy! #soup #soupseason #beetroot #beets #homemadesoup #easyrecipes
alfiecooks_
4104
·2024-12-27
MISO TANTANMEN 🍜 SOUP SEASON 2 welcome back to SOUP SEASON 2 - the series where I show you how to make the best soups in town. for EPISODE 9, I’ve made my take on tantanmen (sesame ramen) made with miso. as creamy + comforting as can be, with some exceptionally tasty toppings, this noodle soup is a literal hug in a bowl 😍 I’ve left the full recipe for you below - so enjoy + as always, let me know if f you give it a go! cheers to @okonomikitchen for inspo 👇 INGREDIENTS (serves 2/3) BROTH 3 tbsp tahini / sesame paste 1 tbsp miso paste 2 tbsp soy sauce 1 tbsp sesame oil 1 tbsp rice vinegar 1 tsp chilli crisp 1 garlic clove, 1 lime, 1 tsp agave (optional) 250 ml plant milk 750 ml veg stock (1 stock cube + 750ml boiling water) TOPPINGS 1 block firm tofu 1 head broccoli / 200g tenderstem 2 sweetcorn cobs 2 tbsp soy sauce 1 tsp each: minced garlic, ginger, chilli crisp + korean red pepper flakes (optional) 200g noodles of choice Spring onion Red chilli Sesame seeds Salt Oil METHOD 1. To make the sesame base, combine the tahini with miso, sesame oil, soy sauce, chilli crisp + 1 tbsp plant milk. I like adding the juice of a lime, 1 minced garlic clove + a squeeze of agave here. Whisk until a smooth, creamy paste forms. Season to taste. 2. In a saucepan, crumble your stock cube + add the boiling water. Add the rest of the milk + bring to a simmer. 3. Begin whisking, then as you whisk slowly pour in your sesame base until combined. Season the broth to taste, then leave to simmer on a low heat, adding more water for more broth (season accordingly). 4. For the tofu, crumble into mince, then season with soy, garlic, ginger, chilli crisp + red pepper flakes. Fry in hot oil until crispy (around 10 min). 5. For the corn + broccoli, simply boil until tender. Toss with sesame oil + anything else you like! 6. Cook your noodles, then get into bowls. Ladle the broth on top, on with your toppings + garnishes - then enjoy! #ramen #tantanmen #noodlesoup #soup #soupseason #comfortfood
alfiecooks_
5407
·2024-12-18
MUSHROOM ROAST + ALL THE TRIMMINGS 🎅 christmas is a time to enjoy delicious Sunday roasts. but if you don’t eat meat like me, my MUSHROOM ROAST + ALL THE TRIMMINGS is as tasty any other roast dinner will be 🤤 oyster mushrooms get seared, seasoned + basted in a butter made with flora plant, rosemary, thyme, sage + garlic. then stacked up + roasted before carving as your festive centrepiece 🔥 served alongside your christmas sides of choice - I went with crispy roast potatoes + rosemary salt. caramelised agave brussels sprouts. maple glazed carrots + sesame seeds. braised cavolo nero. onion gravy + garlic mayo for dipping 😍 full recipe for the mushroom roast can be found in the caption below. so enjoy + if you make this over the next few weeks, as always, let me know 💚 INGREDIENTS (serves 6-8, adjust quantity of mushrooms accordingly) 1kg oyster mushrooms 1 large potato 1 red onion 100g flora plant block 2 sprigs of rosemary 2 sprigs of thyme 4 sage leaves 4 garlic cloves 2 tbsp garlic powder 2 tbsp onion powder 1 tbsp dried rosemary 1 tbsp dried oregano 1 tbsp ground cumin Salt Pepper Olive Oil METHOD 1. Begin by separating your mushrooms into clusters. In a large frying pan, warm a glug of oil to a medium-high heat. In stages, sear the mushrooms with a weight on top to press the moisture out + get them nicely meaty. 2. Mix together your festive seasoning rub, sprinkling a good amount on the mushrooms after they’ve been seared on both sides. 3. Melt your butter on a low heat (I use flora plant), then infuse with rosemary, thyme, sage + chopped garlic. Allow to foam + simmer until fragrant (5 min). 4. If you want to go the extra mile (it’s fun + makes a showstopper centrepiece), with a potato at the base, stack the mushrooms up on a large skewer. Brush well with the melted butter, then roast in an oven at 180 celcius, basting with butter as you go, until golden + charred in places. 5. Prepare your sides of choice - I went for roast potatoes, sprouts, carrots, cavolo nero + onion gravy. 6. Carve up the mushroom roast, then serve with your sides + enjoy! #mushroom #roastdinner #christmasrecipes #sundayroast
alfiecooks_
8100
·2024-12-8
CRISPY BAKED ‘PULLED PORK’ TACOS 🍄‍🟫 king oyster mushrooms are my favourite fungi of all. their meaty texture can’t be beaten. here, I’ve shredded + marinated them to create the taste + texture of what plant-based pulled pork might be. they are absolutely delicious + I guarantee you’ll love them - meat-eater or not 🤤 served inside crispy baked tortillas with melted cheese, zesty fresh avocado crema, hot agave pickled onions + chillis. this is a worldie of a dish that will not disappoint 🔥 as always, my full written recipe can be found 👇 so enjoy + let me know if you give it a go in the comments below! INGREDIENTS (serves 2-3) 300g (king) oyster mushrooms 1 tsp chicken seasoning - I used @cornishsea_salt 1 tbsp smoked paprika 1 tsp harissa paste - I used @lamiriharissa 1 garlic clove 2 tbsp olive oil - I used @belazu_co 1 avocado 1 spring onion 1 lime Small handful fresh coriander 1 garlic clove 2 tbsp thick yoghurt - I used @coconutcollab Splash of water to loosen 1 red onion 1 red chilli 1 tbsp salt 1 tbsp sugar 1 tbsp red wine vinegar 1 tbsp agave Boiling water (enough to cover) Medium tortilla wraps Grated cheese - I used @cathedral_city_uk pb cheddar METHOD 1. For the quick pickles, slice the onion + chilli. Add the salt, sugar, vinegar + agave. Mix well then cover with boiling water + set aside until serving. 2. Tear your mushrooms into strips + placing in a mixing bowl. Add the seasonings (use what you have) + mix well. 3. In a frying pan, warm 1 tbsp oil to a medium high heat + add the mushrooms. Cook without touching for 3-5 min before pressing down, turning + repeating - you want some crispy edges but mainly juicy. 4. For the avocado crema, combine all the ingredients in a blender. Blitz with a splash of water to loosen if required until creamy + smooth. Season to taste with salt. 5. In the mushroom pan, toast your tortillas + load up with mushrooms + grated cheese. Fold, brush with oil + bake in oven/air fryer at 200 degrees for 5min, flip + repeat (they crisp as they cool). 6. Open the tacos up, add some crema + pickles. Serve with more crema, pickles + coriander - enjoy! #mushroom #pulledpork #tacos #easyrecipes #comfortfood
alfiecooks_
4140
·2024-12-5
IMMUNITY BOOSTING GREEN GODDESS SOUP 🤑 SOUP SEASON 2 welcome back to SOUP SEASON 2 - the series where I show you how to make the best soups in town. for EPISODE 8, I’ve made my GREEN GODDESS SOUP. made with all things immunity boosting + green, this bowl of goodness is as nutritious + delicious as they come 💚 I’ve left the full recipe for you below - cheers to @recipetineats for the inspo - so enjoy + as always, let me know if f you give it a go! P.S. leftovers make a super tasty pasta sauce! Alfie x INGREDIENTS (serves 6) 1 leek 1 white onion 1 medium fennel bulb 1 celery stick 1 medium potato 4 garlic cloves 1 thumb sized knob of ginger 1 small broccoli 100g frozen peas 100g spinach 100g kale 1 tbsp ground cumin 1l boiling water 2 veg stock cubes 1 tbsp miso paste 200ml (coconut) cream (optional) Salt Pepper Olive oil Sunflower seeds Crispy chilli oil METHOD 1. Prep all the veg - dice the leek, onion, fennel, celery, potato + broccoli. Mince the garlic + ginger. 2. In a large saucepan, add a good glug of olive oil on a medium heat. 3. Add the onion, leek, fennel, celery + potato with a large pinch of salt. Sauté for 10 min until softened. 4. Add the garlic, ginger + cumin, cooking for a further 2 min until fragrant. Season with black pepper. 5. Prepare the broth by dissolving stock cubes + miso paste in boiling water. Add enough broth to cover the veg. 6. Add the broccoli florets, peas, spinach + kale. Add more water if required + allow everything to soften with the lid on (1 min). 7. Once slightly cooled, in stages blend until smooth. Return to pot, check for seasoning + stir in some cream if you like. 8. To serve, toast a handful of sunflower seeds + drizzle with crispy chilli oil + cream. Serve with hot buttered toast + enjoy! #greengoddess #immunity #soup #soupseason #homemadesoup #easyrecipes #healthyrecipes
alfiecooks_
12.8K
·2024-12-3
🌱 DO YOU MISS EATING MEAT? 🥩 the answer, is of course no, I don’t miss it at all… but why? in large part due to the wonderful ingredient that is… MUSHROOMS 🍄‍🟫 here, we used a lion’s mane mushroom. cooked like a steak, then served with mash + mushroom sauce 🔥 but I’m intrigued, let me know what you think of all this in the comments below👇 #steak #lionsmane #mushroom #veganfood #plantbasedfood
alfiecooks_
93.6K
·2024-12-2
ROASTED GARLIC SOUP 🧄 SOUP SEASON 2 welcome back to SOUP SEASON 2 - the series where I show you how to make the best soups in town. for EPISODE 7, I’ve made my ROASTED GARLIC SOUP. made with minimal ingredients. topped with chives + crispy chilli oil, this soup is as glorious + garlicky as can be. perfect for anyone celebrating thanksgiving this week too 🥳 I’ve written my full recipe for you below - so enjoy! and as always, let me know if f you give it a go! Alfie x INGREDIENTS (serves 4) 2 garlic bulbs 1 large brown onion 1 large potato 15g fresh thyme 750ml vegetable stock (more if required) 250ml cream (I used @floraplant double) Bunch fresh chives Crispy chilli oil (I used @Dudu eats) 1 tbsp butter (I used @floraplant salted) Salt Pepper Olive oil 1. Slice the tops off the garlic bulbs. Season with salt, pepper + olive oil. Cover in foil + roast in the oven at 180 Celsius for 30-40 mins until golden + soft. 2. Dice the onion + potato. Pick down the thyme leaves too. 3. In a saucepan, add a splash of oil + melt the butter on a medium high heat. 4. Add the onion + potato with a pinch of salt. Cook until softened for 10 mins. 5. Add the thyme + squeeze the roasted garlic cloves in too. 6. Cover with vegetable stock and + leave to simmer for 10 mins. 7. Transfer to a blender + blitz until smooth, adding your cream gradually. 8. To serve, finely chop chives. Ladle the soup into bowls. Finish with a swirl of cream, chilli oil if using + chives. Enjoy with hot buttered toast! #garlic #roastedgarlic #soup #soupseason #comfortfood #easyrecipes
alfiecooks_
73.4K
·2024-11-28
CURRIED RED LENTIL SOUP 🇮🇳 SOUP SEASON 2 welcome back to SOUP SEASON 2 - the series where I show you how to make the best soups in town. for EPISODE 6, I’ve made my CURRIED RED LENTIL SOUP - inspired by Indian mulligatawny, done my way. packed with nutritious red lentils, creamy coconut milk, then warming veg + spices, this soup that will warm you up like no other. feel free to adapt to your taste - this is just the way I made mine. I’ve written my full recipe for you below👇 so enjoy! and as always, let me know if you give it a go! Alfie x INGREDIENTS (serves 4-6) 2 carrots 2 brown onions 1 red/orange pepper 4 garlic cloves 1 thumb-sized knob of ginger 1 red chilli (optional) 1 tbsp curry powder 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 1 tbsp tomato purée 100g red lentils 400ml coconut milk 750ml vegetable stock Handful fresh coriander 100g yoghurt Salt Pepper Olive oil 1. Finely dice the carrots, onions + pepper. Warm 2 tbsp olive oil in a saucepan to a medium high heat. Add the veg with a pinch of salt + sauté for 5-10 mins until softened. 2. Finely dice the garlic, ginger + chilli is using. Add to the pan + fry for a further 1 min until fragrant. 3. Add the dried spices, stir well + allow to cook off for 1 min. Then add the tomato purée + allow to cook for 1 more min. 4. Pour in the coconut milk, lentils + vegetable stock. Stir well, bring to a simmer + cook for 20-30 mins with the lid on, stirring regularly to avoid burning. 5. Season to taste with salt + pepper. To adjust consistency, I like blending 1/2 until smooth + readding to pan. Add a splash more boiling water to loosen if required - it’s up to you! 6. To serve, ladle the soup into bowls. Top with dollops of yoghurt, fresh coriander, chilli if you like, a swirl of chilli oil + a crack of black pepper. Naan is ideal, but toast works great too - enjoy! #redlentil #indianfood #soup #soupseason #homemadesoup #easyrecipes
alfiecooks_
10.2K
·2024-11-25
CREAM OF MUSHROOM 🍄 SOUP SEASON 2 welcome back to SOUP SEASON 2, the series, where I show you how to make the best soups in town… For EPISODE 5, we’re bringing an old favourite back - my CREAM OF MUSHROOM SOUP - with a crispy oyster mushroom topping 🍄‍🟫 as always, you can find the full written recipe 👇 so enjoy + let me know if you give it a go in the comments below! INGREDIENTS (serves 4) 750g chestnut mushrooms 250g oyster mushrooms 5 garlic cloves 2 banana shallots 1 tbsp fresh thyme leaves 250ml white wine 2 tbsp plain flour 1l boiling water 1 veg stock cube 250ml cream - I used @flora double 1 tsp each: mushroom powder, miso paste, dijon mustard (optional) 1 tbsp smoked paprika Handful fresh parsley 2 tbsp butter 2 tbsp olive oil Salt Pepper METHOD 1. Warm the butter + oil in a pan on a medium-high heat. 2. Finely dice the shallots + sauté for 5 minutes until softened. 3. Slice the chestnut mushrooms + add to the pan with a large pinch of salt. Cook for 10 mins to draw out their moisture. 4. Mince the garlic + add with 1 tbsp fresh thyme / parsley - fry until fragrant. 5. Once the mushrooms are caramelising, deglaze the pan with white wine. 6. When the wine has evaporated, add the flour + cook out for 2 mins. 7. Prepare your stock - add veg stock cube + mushroom powder if using to boiling water + whisk to combine, then add gradually, stirring as you go. 8. Leave to simmer on a medium-low heat until thickened (15-20 minutes). 9. Add the cream, miso paste + mustard is using, stir well + season to taste with salt + pepper. 10. Tear the oyster mushrooms into strips, then fry in a hot oiled pan until crispy. 11. Ladle the soup into bowls, top with the mushrooms, fresh parsley, a swirl of cream + a pinch of paprika. Serve with buttered toast + enjoy! #mushroom #soup #soupseason #homemadesoup #comfortfood
alfiecooks_
67.4K
·2024-11-20
BALSAMIC GLAZED LEEKS + MUHAMMARA 🌶️ leeks might be one of my favourite vegetables. here, I’ve served them as the star of the show. seared, glazed + dipped in muhammara, a delicious roasted red pepper dip. served best as a sharing plate with salad + flatbreads, I’ve written my full recipe for you in the caption below. so enjoy + let me know if you give it a go 👇 INGREDIENTS (serves 4 as a side) 2 leeks 4 tbsp balsamic vinegar 1 jar roasted peppers 1 garlic clove 1 tsp smoked paprika 1 tsp ground cumin 1 tsp pomegranate harissa 1 tsp tomato purée 75g toasted walnuts 2 tbsp toasted breadcrumbs 2 tbsp pommegranate molasses 1 lemon 1/2 red chilli 2 tbsp fresh parsley 1 tsp agave (optional) Odysea extra virgin olive oil Salt Pepper TO SERVE: salad + (flat)breads METHOD 1. To make the muhammara, either roast your own peppers + peel off the skin, or simply combine jarred peppers in a food processor with the garlic, paprika, cumin, harissa, tomato purée, walnuts, breadcrumbs, molasses + lemon juice. Blitz to combine - you want a chunky but smooth texture. 2. Season with salt + pepper, adjusting to taste + streaming in 1-2 tbsp olive oil to help emulsify. 3. Slice the leeks into chunky rounds, season with salt + pepper. 4. Warm a good glug of olive oil in a frying pan on a medium high heat. Add the leeks + sear for 5 minutes on each side, or until golden brown. Flip + repeat, then deglaze the pan with 1-2 tbsp balsamic vinegar. Finish off on a baking tray in the oven at 180 celsius for 5-10 mins. 5. For the dressing, simply whisk 3 tbsp evo with 2 tbsp balsamic, 1/2 a chopped red chilli, chopped parsley + a splash of sweetener if using. Season to taste with salt + pepper. 6. To serve, spoon the muhammara in the centre of a plate. Place the leeks on top, then dress generously with the vinaigrette. Serve with salad + bread then enjoy! #leeks #muhammara #healthyrecipes #plantbasedrecipes
alfiecooks_
14.1K
·2024-11-12