WINTER WARMERS

by Garlic & Ganache

Just what this weather calls for; something hearty and hot to cosy up with whilst on the couch with a good book - or magazine - but hey, you’ve got one in your hands already!

Maxwell and Williams Boho Dishes, From £6 Mikasa Cheers Martini Glasses, £25 for 4 Villeroy and Boch Grand Royal Glassware, from £29.52 Tablecloth, from £50 All dishes available from La Belle Table

CREAMY PEA SOUP

WITH GARLICKY ROASTED CHICKPEA CROUTONS

This recipe is super quick and straightforward. With minimal chopping required, it’s the perfect last-minute soup. I mean, who doesn’t have a bag of frozen peas at the back of their freezer?

INGREDIENTS • 2 onions, sliced • 1 teaspoon olive oil • 2 garlic cloves, crushed • 3 teaspoons fresh/frozen coriander • 500g/1 lb frozen peas • 1 large potato (or 2 small), chopped into large chunks • 1 large sweet potato (or 2 small), chopped into large chunks • Salt and pepper to taste

METHOD 1. Sauté onions in olive oil until translucent. Add in garlic and coriander and continue to cook until fragrant. 2. Add in peas, potato and sweet potato and season with salt and pepper. Sauté for just 2-3 mins to give the vegetables some colour and to enhance the flavour. 3. Cover vegetables generously with water, then bring to a boil. Simmer until potatoes are soft to touch with a fork. 4. Blend until smooth and creamy. To make chickpea croutons: Preheat the oven to 200°C/400°F and line a baking sheet with paper. Add a well-drained can of chickpeas to the baking sheet, along with a drizzle of olive oil, a sprinkle of salt, and granulated garlic. Bake for 20-25 mins or until crispy. Switch off the oven and leave to cool with the door open. Sprinkle over warm soup.

TOMATO BASIL SOUP

WITH HERBY SOURDOUGH CROUTONS

A tomato soup so rich and intense that it will keep you going back for more and more until the pot is empty!

INGREDIENTS • 6 large tomatoes • 1 cup plum/cherry tomatoes • 1 head of garlic with the top chopped off • 1 small onion, peeled and halved • 1/4 cup or 1/2 tube tomato paste • 1/2 cup almond milk • 1 cup tomato sauce • 1/4 cup fresh basil • 1 1/2 teaspoons oregano • Salt and pepper to taste • Evoo or avo oil • 2-3 cups boiling water, depending on how thick you like it

METHOD 1. Preheat oven to 200°C /400°F 2. Poke some holes into the tomatoes with a sharp knife to prevent them from bursting. Place them onto a lined baking tray with the garlic head and onion. Sprinkle with salt and pepper and spray lightly with oil. Roast for around 20 mins or until it begins to char. 3. Squeeze out the soft cloves from the garlic into a pot, and add all the roasted vegetables, along with the juices. Sauté for 1-2 minutes until the onion is soft. 4. Add tomato paste and mix, then add almond milk, tomato sauce and seasonings. Mix for a few minutes, then add in boiling water and bring to a boil. Simmer gently till all the vegetables are completely soft and start to break down. 5. Blend and serve with some large crunchy croutons. To make sourdough croutons: Line a baking sheet with paper and preheat the oven to 200°C/400°F. Roughly cut up some sourdough/leftover challah/ sliced bread into chunks and place on a baking sheet. Drizzle some olive oil and sprinkle with salt, crushed black pepper and dried basil. Bake for 20-25 mins or until crispy. Switch off the oven and leave to cool with the door open. Serve over warm soup.