Celery, potato and leek soup

Serves 4


This is such a beautiful warming winter soup.



1 onion chopped roughly

2 garlic cloves crushed

1 leek trimmed and chopped

1 medium potato peeled and chopped into chunks

5 celery stalks trimmed and chopped

700mg gluten free veg stock

Himalayan pink salt and black pepper

Kerrygold butter


1. Add a generous amount of butter to your pan, and add the onion and garlic and occasionally stir.

2. After 5 minutes add the rest of your veggies and let them soften.

3. Add the stock and salt and pepper and bring to a boil, then let it simmer for 25 minutes.

4. Leave to cool slightly and then liquidise.

5. Serve and enjoy.



Butternut Squash Soup

Serves 4


I hope you all enjoy this beautiful Butternut squash autumnal soup, it’s lovely and thick and perfect to be cuddled up next to the fire hiding from that cold outside.




1 onion, chopped

1 stalk of celery – chopped

3 cloves of garlic – crushed

1 carrot – chopped

2 medium potatoes – cubed

1 butternut squash – peeled, de-seeded and cubed

500ml chicken stock or broth

Salt and pepper


1. Melt butter in a large pot, add the onion and garlic and brown off.

2. Add the other vegetables, celery, carrot, butternut squash and potatoes for 5 minutes.

3. Add the chicken stock and season, bring to the boil.

4. Leave it on a simmer and place the lid on the top.

5. Set the timer for 4o minutes until all vegetables are tender.

6. Blend with a hand blender.

7. Serve with pumpkin seeds for added protein.



Courgette Soup

Serves 2-3


This is actually my Grandads recipe but it’s such a simple easy soup to make, full of nutrients and a firm favourite with my friends and family because its so yummy. Make it and take it to work in a flask for a few days, have it with a handful of nuts for added protein or a dollop of hummus (trust me).



2 medium courgette, slices into small sticks

1 garlic clove, crushed

1 large onion, chopped roughly

1 ¼ pint vegetable stock (Kallo – gluten free stock cube)

Sea salt


Coconut oil


1. Heat the coconut oil in a pan, add the crushed garlic and onion. Fry for 5 minutes on a medium heat
2. Add in the courgette sticks and leave to soften (stir occasionally)
3. Add the vegetable stock, salt & pepper & cook for 30 minutes on a low heat
4. Blend with a hand blender
5. Heat again & serve