My Most Used Kitchen Gadget*
One of the best pieces of advice from Marie Kondo was to make your kitchen not only functional but also easy to clean. With that in mind I like to keep minimum clutter on the countertops so that wiping them down is quick and efficient. There seem to be kitchen gadgets for everything and whilst they’re undoubtedly useful they can take up a lot of space so I prioritise what I will genuinely use regularly when considering what to invest in.
One amazing multi-use product is the Kenwood Triblade Hand Blender. It has attachments for hand blending soups and sauces directly in the pot so there isn’t a blender jug to wash up, as well as extra attachments such as a balloon whisk, potato masher and a chopper function and container which is brilliant for quickly chopping onions or processing smaller quantities. I love to use it to make guacamole and hummus. It’s completely dishwasher safe also so clean up is quick.
At this time of year I find myself cooking a lot of soups to use up any extra vegetables for a quick, warming lunch. My favourite is a roasted butternut squash made extra creamy by blending with some soaked cashews. I often add lentils or a tablespoon of Hemp seeds to make my soups more filling also.
Basic Soup Recipe:
800g root veg - roasted in olive oil for 35-40 minutes at 180* ie sweet potato, carrots, butternut squash or beetroot.
1 clove of garlic
1” piece of peeled ginger - optional but I love the heat!
2 onions roughly chopped
800ml of vegan stock
Additional flavourings, add to your preference 1/2 teaspoon at a time - curry powder, harissa, chilli powder, herbs and spices.
To thicken or Increase Protein:
200g soaked cashews, 200 g of dry lentils or 1 can drained cooked lentils.
1 tablespoon of Hemp Seeds per portion.
Method:
Roast your root vegetables, onions, garlic and optional ginger at 180* for 35-40 minutes until tender.
Pour in your vegan stock and blend till your desired consistency is achieved.
If you are adding in soaked cashews blend them in also.
If you’re adding dry lentils for extra protein and fibre, puree your soup, then add your an additional 300 ml of water with your lentils and simmer for a further 15 minutes until the lentils have plumped up.
Add a final pinch of salt and crushed black pepper to taste and a drizzle of olive oil, and enjoy.
For more information on the Kenwood Triblade see: >here<
*Thank you to Kenwood Ireland for collaborating with me on this post.
