Spicy chunky vegetable soup

1 huge pot!
1 large onion
4 garlic cloves
Handful of mustard seeds
Handful of thyme
Handful of mixed herbs
Parsley roughly chopped
Large heaped tablespoon Turmeric
A stack of large tomatoes
4 red peppers
2 sweet potatoes
1 broccoli
1 cabbage
1 cauliflower
Mangetout
4 carrots
1 glass red wine
2 chillies (optional)
Around 1 litre plus of bottled water
Kalo vegetable stock (available supermarket)
Half lemon juice

Roughly chop up all the veg and place in the pot. Add onions, garlic, chilli and all the herbs.

Blend the tomatoes, some water and red peppers in a blender then add to veg.

Put some bottled water in a pan with 2 of the vegetable stock and once dissolved, add to veg and turn on the hob.

Add red wine.

Stir ingredient and then add enough water so it is covering the vegetables by about an inch.

Cooking time approximately 1 hour

Warm beetroot and quinoa tabbouleh

Here's a recipe for a really quick, high protein, low fat dish :)

115g / 4oz Quinoa
2 Tablespoons Olive Oil
2 Large Red Onions
2 Tablespoons of Balsamic Vinegar
2 tablespoons of freshly squeezed lemon juice
2 Raw beetroots grated (200g / 7oz)
Handful of Parsley roughly chopped, plus extra to serve

Put Quinoa in a sieve and rinse thoroughly under the cold tap, then put into a sauce pan with 300ml / half pint of water and bring to the boil. Cover and leave to cool slowly for 15 mins. Remove from hear and allow to stand covered for 5 mins

Meanwhile, heat oil in a pan, add onions, stir and coat with the oil and then cover and leave to cook for 10 mins or until tender.

Stir balsamic vinegar into the onions, let it bubble, then remove from the heat and add quinoa, lemon juice, beetroot, parsley. Add pepper to taste.

Serve with red chard leaves, parsley or salad

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