Made with Love: Springy Broccoli and Leek Soup with Garlic Croutons

So I’ve been meaning to make up some yummy soups for ages, although coming into summer I thought I’d possibly missed the boat! But with our weekly organic veggie boxes coming now, I’ve been inspired to make lots of seasonal veggie stuff.

So on Sunday evening, looking for some proper hearty comfort food, I made this yummy soup in no time at all!

Broccoli and Leek Soup with Garlic Croutons


Ingredients (makes 3 to 4 generous servings)

  • Table spoon of rapeseed oil
  • Two large leeks, roughly sliced
  • Two small heads (or one very large) of broccoli, floreted
  • 500ml hot chicken stock
  • Tea spoon of Aromat
  • Dessert spoon of Mushroom Ketchup
  • A knob of butter
  • Two slices of granary bread, cut into crouton size morsels
  • Two cloves of garlic, finely chopped
  • Salt and Pepper
  • Shavings of pecorino or parmesan to serve

How to make it

  • In a large sauce pan, heat up the oil, then add the leeks and broccoli
  • Cook until they start to soften, then add the stock
  • Add the Aromat, mushroom ketchup and simmer until the veg is nice and tender
  • In the mean time, melt the butter in a shallow pan and add the garlic
  • Once that’s started to toast a little, add the bread and toast that on both sides
  • Blitz the veg and stock up with a stick blender, or transfer the contents of the pan into a blender
  • Blend until smooth, then season to taste
  • Ladle the soup into bowls, and garnish with the croutons and cheese, adding a little freshly ground pepper on top
  • Enjoy!

Your soup will freeze well too, so you can make up a big batch for super quick, hearty home made meals!

Ems x


Bloody Mary Tomatoes on Toast

Well I promised to post a lovely Saturday lunch recipe yesterday, but I got so carried away with the sunny day that I clear forgot! Here it follows though…..good for a Sunday supper or a mid-week quick snack!….

Ems’ Bloody Mary Tomatoes on Toast

Ems' Bloody Mary Tomatoes on Toast

Ingredients (1 serving):

  • 6(ish) cherry tomatoes, halved
  • 1 dessert spoon olive oil
  • 1 dessert spoon worcestershire sauce
  • 2 dessert spoons vodka
  • 1 pinch vanilla salt (or rock salt if you can’t get the vanilla kind)
  • 2 pinches black pepper
  • a few sprigs fresh thyme or basil (dried herbs if you don’t have fresh are fine), chopped
  • 1 slice granary bread / ciabatta, toasted
  • 1 small clove of garlic, peeled

To make:

  1. Mix together the oil, worcestershire sauce and vodka to make a sort of marinade for the tomatoes.
  2. Mix the tomatoes in with the marinade and pop in the fridge for at least half an hour (or overnight if you can).
  3. Toast your bread of choice on both sides.
  4. Remove the tomatoes from the marinade (but keep it), place on a baking sheet and sprinkle over the salt, pepper and herbs.
  5. Grill the tomatoes.
  6. Rub the garlic over the toasted bread on one side.
  7. Remove the tomatoes when nicely toasted and pop them onto your toast… can also drizzle over the marinade if you like too. Done!

Hope you enjoy!

Ems x

Made with Love…… Mushrooms on toast with black garlic butter

I just adore mushrooms. Unfortunately that feeling is not shared by Adam, so I really don’t have them often. When I do though, even the most simple recipe can make me remember just how wonderful they are.

I first tasted black garlic after an old intern gave me a bulb as a gift, and I was hooked right away. It’s far sweeter than regular garlic, and has a kind of treacly quality to it. The texture is quite different too, the cloves an almost Turkish Delight consistency. It’s made by fermenting the bulbs at a very high temperature, which turns the cloves black. It’s quite widely available now….you can find out where here.

I like this so much as a weekend lunch treat, and it only takes a few minutes which of course are so precious at the weekend!

Ingredients (for one serving):

1 heaped table spoon of butter (I like Rachel’s Organic salted butter)

2 large cloves black garlic, sliced thinly

1 clove regular garlic, sliced thinly

4 chestnut mushrooms (or equivalent amount in whichever type of mushrooms you prefer), sliced

1 dessert spoon of mushroom ketchup

Dash of lemon juice

1 slice toasted bread (I really like this with a granary bread)

Salt and pepper to season as you like


First, melt the butter in a good thick-bottomed pan, and then add the garlic to begin to brown it. After about a minute, add the mushrooms and soften these before adding the mushroom ketchup and lemon juice. Cook for a further two minutes, or until the mushrooms are lovely and tender. Serve them onto your toast, and then season a little if you like with salt and pepper.

Easy huh?! Hope you enjoy!

Ems x