WINTER SOUP
king up his winter window seals, you can insulate your home and stop draughts.
Warming winter soup INGREDIENTS: • • • • • •
Maximise the effect of your heating When you do need to turn the heating on, be sure to close the doors to any rooms that you aren’t using. This stops heat moving into unoccupied parts of the home. This will help to keep the energy bill down too. Be mindful of anything that might be blocking heat from moving around your home. If you use a heater, don’t put your lounge in front of it, or dry your clothes in front of it, as you’ll prevent it from warming the rest of the room.
Don’t turn the heat up too high Resist the temptation to turn the temperature on your heater or air conditioner up too high. Try to use the lowest temperature that feels comfortable. Research has demonstrated that just a one degree reduction in the temperature setting on your heating could reduce your bill by 10 percent.
Think of ways to heat yourself Layer up with jumpers, socks, scarves, long sleeves and blankets to keep your body warm – no electricity required! You can also warm up with hot drinks like tea, or use hot water bottles.
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2 teaspoons oil 1 large brown onion, chopped 2 tsp ground turmeric 1 tsp ground coriander 1 tsp ground paprika 5 cups chopped vegetables (any vegetables will do – feel free to add in whatever you like!) 3 cups vegetable stock 2 cups water 400g can of chopped tomatoes 400g can of chickpeas (drain and rinse prior to using) Half cup of chopped parsley
METHOD: Put your oil into a large saucepan then turn the heat up to medium-high. When your oil starts to heat up, add in your onion and and stir until clear (this should take a few minutes). Add spices (turmeric, coriander and cumin) and any harder vegetables that you are using (e.g. potatoes, or carrots). Stir to ensure that everything gets covered by your delicious spices. Put your stock, water, tomatoes and chickpeas into the saucepan and then bring everything to the boil. Once boiling, reduce heat to medium-low and let it simmer without a lid for 35–40 minutes. If you’re using any more tender vegetables (like beans or zucchini), add these in now and let them cook for a few minutes. Stir in parsley and season with pepper. Serve up and enjoy!
