Shettleston Community Growing Project

Recipes

This soup uses lots of in season / locally available ingredients and tastes amazing - thanks to Pret A Manger for inspiration to give it a go!

kale leek and nutmeg soup

Ingredients:

Small onion (chopped), 3 medium leeks (washed and sliced), 3 celery sticks (washed and sliced), oil or butter, 2 garlic cloves (crushed), 2 small potatoes (peeled and cubed), approx 250g kale (washed and shredded), approx 1 litre of veg stock, sage leaves (washed), thyme (washed), parsley (washed and chopped), nutmeg (grated) and seasoning to taste

Method:

Heat a little oil or butter in a soup pan, add onion, leeks, celery, garlic and potatoes. Gently saute for about 10 minutes, then add the veg stock, sage, thyme and nutmeg, bring to the boil and then simmer for about 15 minutes. Add the kale and parsley and cook for another 10 minutes. Allow to cool slightly and blend until smooth. Season to taste and enjoy.

Our Secretary (Jane) made this last week with a spaghetti squash we grew on site - she said it was the best ever spaghetti squash she'd tasted and Marion said the soup was amazing. Enjoy!

Ingredients:

Good quantity of squash – spaghetti or butternut
1 large red pepper
1 stalk celery
1 medium/large onion
1-2 cloves garlic
1 medium sized carrot or sweet potato
1 medium sized white potato
Red chillies according to taste
1 can of coconut milk
2-3 vegetable stock cubes dissolved in about 2 litres water
Juice of one lime (optional)
Salt and pepper
Handful chopped coriander (optional)
 
1. Chop up squash and red pepper and roast in oven until soft (approximately 30 minutes at 180)
2. Chop all other vegetables, add to soup pot and fry gently in olive or sunflower oil until softened (about 10 minutes)
3. Add roasted squash, vegetable stock, coconut milk, and lime juice, bring to boil then simmer on low heat for about 15-20 minutes
4. Blend or mash to reasonably smooth consistency
5. Add salt and pepper to taste and chopped coriander to garnish

Mix green (unripe) and red tomatoes for the perfect sour-sweet chutney. This will make a couple of jam jars' worth.

  • 900g tomatoes, mixed green and red
  • 350g onions
  • 90g raisins
  • 250g light muscovado sugar
  • 1 medium sized, hot red chilli
  • 1 tsp salt
  • 2 tsp yellow mustard seeds
  • 300ml white wine vinegar

Halve the tomatoes. Put the green fruit together with the peeled and roughly chopped onions, into a large stainless- steel or enamelled pan with the raisins, sugar, chilli, salt, mustard seeds and vinegar. Bring to the boil, turn down the heat and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking. After about 25 minutes cooking, add the ripe tomatoes and continue to simmer. Then spoon into sterilized jars and seal.

Thanks to Nigel Slater for this green tomato recipe.

Inspired by a previous New Covent Garden Soup of the Month, this recipe works really well - hope you enjoy!

Serves 6

1 large onion, finely chopped
3 cloves garlic, finely chopped
About 1kg pumpkin flesh sliced (about 3mm thick)
3 large carrots, peeled and sliced, about 3mm thick
4 medium sage leaves, torn into rough strips - I also added freshly picked rosemary and thyme
1.5l water (or your stock of choice)
1 tbsp cream cheese (optional)
80g Stilton, cut into chunks
Black pepper 
Olive oil 

Click on this link for cooking instructions.

These were firm favourites at our Family Fun Day in August 2012. Thanks to Sadie at The Walking Theatre Company for forwarding them ...

Dig for Victory poster