Irish Yellow Man Toffee

1 lb/ 1/2 kg/ 1 1/2 cups golden syrup
8oz/ 250g/ 1 cup brown sugar
1 heaped tbsp unsalted butter
2 tbsp malt vinegar
1 tbsp baking soda


1. In a large saucepan slowly melt together all the ingredients except the baking soda. Do not stir. Boil until a drop hardens in cold water (240°F, 190°C on a sugar thermometer). 


2. Stir in the baking soda. The toffee will immediately foam up as the vinegar releases the gas from the baking soda. 


3. Pour out onto a greased slab or the back of a baking tray and while just cool enough to handle fold the edges towards the centre and pull repeatedly until the whole mass is a pale yellow colour. Allow to cool and harden in a greased tin and break into chunks with a toffee hammer. 

Miso Broth with Marinated Tofu

SERVES 2

**Do not have to marinate**
**Can add noodles for more substantial meal**

200g Tofu (cubed) (if marinading use teriyaki for 15 mins)
1-2tbsp Miso paste (depending on taste preference)
1 Vegetable stock cube made up to 1000ml
2 Spring onions (chopped)
Handful of spring greens
1tbsp Soy sauce
1 Red chilli (pierced twice)
2 inch piece of ginger (peeled) or lazy ginger

1. Dissolve the miso in the vegetable stock and simmer.
2. Add the chilli, ginger, greens, spring onions and soy sauce. Simmer for 2 minutes.
3. Grill the tofu (if marinated with teriyaki marinade) and add to the soup or simply add if not marinating.

Basic Miso Broth

1/2 Vegetable stock cube
500ml Water
1/2-1tbsp Miso paste (depending on taste preference)

1. Simply add the ingredients to a pan and dissolve.



**Use as part of a recipe or for a simple miso broth add:
-Tofu (cubed)
-Spring onion (chopped)
-Ginger

-

Sage and Onion Scones

250g Plain White Flour/White Spelt Flour
4tsp Baking Powder
Salt and Pepper
1tsp Sugar
1 Red onion (chopped)
2 Cloves of garlic (chopped)
2tbsp Olive oil
150ml Tomato juice
1tbsp Sage

1. Preheat the oven to 220C (200C for fan assisted).
2. Mix the flour, baking powder, salt, pepper and sugar together.
3. Add the onion, sage and garlic.
4. Add the oil and the tomato juice and bring it together into a ball of dough.
5. Put the dough onto a floured surface and gently press it into a square that is about 1" thick.
6. Cut the dough into squares and put on a lightly floured baking tray and bake for 20-25 minutes.

Cucumber Eye Gel

1 small cucumber, chopped
1 aloe vera leaf
1 sachet vegetable gelatine
50 ml distilled extract of witch hazel BP
1 white tea teabag
3 drops peppermint essential oil

1. Roughly chop the cucumber. Peel and slice the aloe leaf to extract its gel. Put the cucumber and aloe gel into a blender and process until smooth. Strain the mix through a sieve to extract the juice. Measure out 100 ml of the strained juice and set aside.
2. Add the witch hazel to a pan, whisk in the gelatine and add the teabag. Gently heat the mixture until it just starts to thicken. As the mixture cools, take out the teabag, then whisk in the cucumber and aloe juice mixture and the peppermint oil.
3. Bottle up the gel in a sterilized, airtight pump dispenser.

USE: Apply to the eye area before bed, then wash off in the morning.
STORAGE: Keeps in the refrigerator for up to 6 weeks.

Chilli Plasters

200 g orange Scotch Bonnet chillies
4 tbsp mustard powder
200 g coconut oil, non-fractionated
6 tsp beeswax
4 packs Melolin wound dressing pads, 10 x 10 cm
4 packs adhesive wound dressing, 12 x 12 cm

1. Wash and finely slice the chillies. Combine the chillies and mustard powder with the coconut oil in a saucepan. Cover to keep in the vapour and gently heat for 2 minutes. Leave to cool with the lid on.
2. Put the chilli mix into muslin over a sieve and squeeze out the oil into a bowl below. Place the oil back into the saucepan and return to the heat.
3. Add the beeswax to the oil and heat very gently until dissolved; this will take less than 2 minutes. Remove from the heat.
4. Soak the dressing pads in the oil mixture while it's still hot. When they are saturated, remove the pads and leave to stand for 10 minutes on greaseproof paper, or until set.
5. Once set and dry, the pads can be layered on top of each other, wrapped in clingfilm and stored in the refrigerator until needed.

USE: Place a pad on an adhesive wound dressing, then apply to the affected area. Keep the area warm (by covering with a blanket, for example) and leave on for 30 minutes to 1 hour.
STORAGE: Keeps for 1 year in the refrigerator.

Crystallized Ginger

Makes about 250 g:
350 g fresh ginger root
Golden caster sugar, to match weight of cooked ginger, plus extra for sprinkling.

1. Peel the fresh ginger root and thinly slice.
2. Put the ginger in a heavy-bottomed saucepan and cover with water, adding more to allow for evaporation. Bring to the boil and partly cover with a lid. Boil gently for 1 hour, or until the ginger is almost cooked but slightly al dente; the time will vary slightly depending on the freshness of ginger.
3. Drain the ginger and weigh it. Put it back in the saucepan with an equal amount of golden caster sugar. Add 2 tbsp water. Bring to the boil, then simmer over a medium heat, stirring with a wooden spoon for 20 minutes, or until it starts to go gloopy and the ginger becomes transparent.
4. Reduce the heat and keep stirring until it starts to crystallize and easily piles up in the middle of the pan.
5. Meanwhile take a large, deep, baking tray and sprinkle caster sugar on it. Tip the ginger into the baking tray and shuffle it round in the caster sugar. Separate any clumps of ginger pieces. Place in a sterilized jar.

USE: Chew on a piece of crystallized ginger when you feel nauseous.
STORAGE: Keeps in a cool place for 3-6 months.

Kiwi and Papaya Face Mask

1 kiwi fruit, peeled
juice of 1 lime
1/2 papaya
2 sachets vegetable gelatine

1. 1. Mash the kiwi fruit through a sieve into a bowl. Add the lime juice to the kiwi mixture.
2. 2. Scoop the seeds from the papaya, and mash the flesh on a chopping board using a fork (this makes it slightly easier to press through the sieve). Press the papaya through a sieve into a separate bowl and mix with the vegetable gelatine using a fork.
3. 3. Put the bowl with the papaya mixture over a saucepan of boiling water and stir constantly until it forms a wallpaper-paste consistency. Take off immediately and continue to stir. Add the kiwi fruit juice slowly, bit by bit, stirring all the time. Leave to cool.

USE When cool or lukewarm, apply the gel to face, avoiding the eye area, and leave for 10 minutes to 1 hour.Wash off with warm water.
STORAGE Most effective when used as soon as possible. Keeps in the refrigerator for up to 48 hours.

Syrup of Figs

18 g dried senna pods
100 ml boiling water
8 fresh figs, quartered
100 g sugar
Juice of 1 lemon

1. 1. Place the senna pods in a glass bowl and pour over the boiling water. Leave to steep for about 30 minutes, then strain through a sieve or piece of muslin into a blender.
2. 2. Add the figs and sugar to the senna infusion and whizz until smooth.
3. 3. Pour into a saucepan, and heat slowly to reduce, stirring occasionally. You want to end up with a thick, glossy sugar-like syrup - this will probably take about 25 minutes. Add the lemon juice and stir in well.
4. 4. Take off the heat and pour the syrup into a sterilized 150 ml bottle.

USE: Shake well before use. Take 2 tsp before bed when needed. Don't use for more than a few days at a time, or if you have severe abdominal pain.
STORAGE: Keeps in the refrigerator for 3-4 weeks.

Lavender Bath Bomb

5-6 fresh lavender sprigs
1 tbsp citric acid powder
3 tbsp bicarbonate of soda
10 drops lavender essential oil
1 tsp plant-based oil (vegetable or almond oil)

1. 1. Heat the oven to 180C. Once it has reached that temperature, turn it off and place the lavender, hanging upside down, in the oven to dry for about 2 hours. When dry, remove the flowers from the stalks and set aside.
2. 2. For the next stage you need to make sure that the bowl you are using, and your hands, are completely dry - otherwise the bomb will start fizzing. In a glass bowl, mix the citric acid and bicarbonate of soda together. Add a few drops of lavender oil and 1 tsp dried lavender flowers, along with the vegetable or almond oil. Mix everything together with a metal spoon.
3. 3. Place the biscuit cutter on top of a sheet of baking paper. Put the mixture into the biscuit cutter and press down with the back of the spoon. The oil now needs to evaporate so the bomb can set as a dry, hard block - leave for a minimum of 30 minutes and preferably overnight.

STORAGE: Store in tin foil to keep out moisture.
VARIATION: If you are making this with kids you can add 1/2 tsp of edible glitter into the mix to create an even more dramatic effect.

Elderflower Throat Lozenges

10-15 fresh elderflower heads
12 eucalyptus leaves
2 tbsp linseed
3 tsp dried elderberries
1 cup Gum Arabic
2 cups icing Sugar
4 cups hot water

1. 1. Firstly, put about 10-15 elderflower heads into 3 cups of freshly boiled water to create a basic infusion. Add 2 tbsp of linseed and 12 eucalyptus leaves and leave for about an hour. It's ready when the pure watery liquid starts to have a similar consistency to egg white.
2. 2. Whilst it's infusing, use a pestle and mortar to break up a cup of Gum Arabic into the smallest pieces you can - this is so it dissolves as easily as possible. Into that add 3 tsp of dried elderberries and crush.
3. 3. Next, add the Gum Arabic mixture into a cup of hot water. Stir using a spoon until the granules of gum have turned into a thick, treacly jam-like consistency.
4. 4. Strain the infusion, and add a cup and a half of it to the Gum Arabic mixture. Next, add 2 cups of icing sugar and mix; the sugar acts as a preservative and gives it body.
5. 5. Place it on a low heat and stir continuously for about half an hour until it gets to a really thick, syrup-like consistency and starts to come away from the sides of the pan. You can also test by pouring it with the spoon and touching it; if it doesn't stick to your finger it's ready, but do be careful as it could be hot.
6. 6. Finally pour onto a baking tray lined with greaseproof paper and leave to set. When it's hard it's just a case of bashing it until you get the right size pieces!

STORAGE: Coat the lozenges with icing sugar to stop them sticking together, and to take out some of the moisture.
VARIATION: If you want to make a cough syrup instead of lozenges, just add half the amount of sugar.

Viola Cream (forv eczema)

Makes one 150 ml pot

2 tbsp (20 g) viola flowers, stripped from their stems
2 tbsp (20 g) Roman or German chamomile, dried
1 tsp beeswax
2 tbsp almond oil
1 tsp vitamin C powder
1 tsp glycerine
2 tsp emulsifying wax

1. 1. Place the violas and chamomile flowers in a glass bowl. Pour over the water to cover. Leave to infuse for 10 minutes. Put the infusion into a medium-sized pan (this will form the bottom of your double boiler or bain-marie).
2. 2. In another glass bowl, add the beeswax, almond oil, vitamin C powder, glycerine and emulsifying wax. Place on top of the infusion pan, and warm over a gentle heat, stirring until melted. This takes about 10 minutes.
3. 3. Strain the infusion, then slowly whisk it into the oil mixture until incorporated - the texture should be smooth, like mayonnaise.
4. 4. Pour the mixture into a sterilized dark glass ointment pot, then seal.

USE: Apply to affected areas morning and night. Ideally, apply within a few minutes of bathing, to keep moisture in the skin.
STORAGE: Keeps for up to 6 months in the refrigerator.

Herbal Body Scrub

50 g fresh mint leaves, finely chopped
50 g fresh eucalyptus leaves, finely chopped
50 g fresh rosemary leaves, finely chopped
1 tbsp freshly ground black pepper
Peel of 2 lemons
300 ml olive oil
400 g sea salt (fine-grained)
4 tsp vitamin C powder
Extra eucalyptus leaves and slices of lemon peel, to decorate

1. 1. Place the chopped herbs, black pepper and lemon peel in a pan, then add the olive oil. Place on a medium heat and stir, then leave for 2 minutes with the lid on. Place the paste in a piece of muslin over a sieve and squeeze out all the oil into a bowl below.
2. 2. Mix the sea salt and vitamin C powder in a bowl. Add most of the oil (reserving a little to seal the jar) and stir well. Place the mixture in a sterilized Kilner jar and press down well. Decorate the top with a few eucalyptus leaves and slices of lemon rind. Pour a layer of the remaining oil on top of the salt scrub to keep it airtight.

USE: Apply to wet skin in the bath or shower, when needed. Scrub, then rinse off well with warm water.
STORAGE: Keeps for 6 months, or 1 year in the refrigerator.

Plantain Cream

4 tbsp fresh chopped plantain leaves
150 ml boiling water
2 tbsp olive oil or sunflower oil
2 tbsp almond oil
1 tsp beeswax
2 tsp emulsifying wax
2 tsp glycerine
1 tsp vitamin C powder

1. 1. Wash and chop the plantain leaves. Divide into two - put one half in a bowl and the other half in a pan. Cover the plantain in the bowl with the water and leave to infuse for 10 minutes.
2. 2. In the pan, add the olive (or sunflower) and almond oils to the plantain and heat gently to simmering point. Don't allow to boil - if it starts boiling, take off the heat immediately. Once at simmering point, remove from the heat and leave for 10 minutes to cool.
3. 3. Drain the infusion, taking out the plantain leaves. Set the liquid to one side.
4. 4. Drain the infused oil into another pan, extracting the plantain leaves. Heat the oil again. Add the beeswax and emulsifying wax and melt, stirring - you are aiming for a foamy consistency.
5. 5. Add 16 tbsp infused water to the pan and whisk to achieve a consistency like salad dressing. Add the glycerine and vitamin C powder.
6. 6. Pour into sterilized glass pots and seal.

USE: Apply to affected area as often as needed.
STORAGE: Keeps for 3 months in the refrigerator in an airtight container.

Lemon Balm Lip Salve

21 tbsp (approx. 50 g) fresh lemon balm leaves
3 tbsp wheatgerm oil
115 ml olive oil
1 tbsp honey
1 tbsp beeswax
5 drops tea tree oil

1. 1. Wash and strip the lemon balm leaves and chop finely. In a pan over a slow heat, stir and crush one third of the lemon balm leaves with the wheatgerm and olive oil for 10 minutes, or until it starts to bubble. Take off the heat and leave to infuse for 10 minutes.
2. 2. Strain the oil through a muslin-lined sieve or colander into a bowl, squeezing the leaves to get out all remaining juice. Throw away the squeezed leaves.
3. 3. Repeat this process twice more with the remaining 2 batches of lemon balm leaves, using the same oil.
4. 4. Place the oil in the pan on a gentle heat and add the honey and beeswax. Stir until melted, then take off the heat and stir in the tea tree oil.
5. 5. Pour the salve into small sterilized jars, where it will set solid within 10 minutes.

USE: Apply to cold sores whenever needed.
STORAGE Keeps for up to 1 year.

Onion Flatbread

70ml/2½fl oz vegetable oil, plus extra for griddling
1 onion, sliced
10g/¼oz dried yeast
250g/9oz plain yoghurt
150ml/5½fl oz boiling water
550g/1lb 4oz strong plain flour, plus extra for dusting
pinch salt


1. Heat two tablespoons of the oil in a frying pan over a medium heat. Add the onions and fry gently for 15-20 minutes, or until caramelised. Set aside.
2. In a large mixing bowl, mix together the yeast and yoghurt until well combined. Pour over the boiling water and stir well until smooth and combined.
3. Add the flour and mix well to combine, using your hands. Cover and set aside to prove in a warm place for 25-30 minutes.
4. When the dough has proved, add the salt, caramelised onions and the remaining oil and mix well until smooth.
5. Knock the dough back, then roll into six equal balls.
6. On a lightly floured work surface, roll out the dough balls into 10-12.5cm/4-5in discs.
7. Heat a griddle pan over a medium heat. When the pan is hot, brush the bread discs all over with a little oil and grill for 30-40 seconds on each side, or until golden-brown griddle marks appear on both sides.

Spiced Aubergine Dip

4 aubergines, left whole
1 tsp cumin seeds
1 tsp coriander seeds
1 red chilli, chopped
8 garlic clove
1 lime/lemon, juice only
1 tsp garam masala
salt and freshly ground black pepper
olive oil

1. Preheat the oven to 180C/360F/Gas 4. Place the aubergines into a roasting tin and roast in the oven for 20-25 minutes, or until softened. Set aside to cool, then peel.
2. Heat a frying pan over a very low heat, add the cumin and coriander seeds and dry fry for 4-5 minutes, or until fragrant. Transfer to a mortar and pestle and grind to a powder.
3. Blend the crushed spices, aubergines, chilli, garlic, lime juice and garam masala in a food processor to a smooth paste. Season, to taste, with salt and freshly ground black pepper. Gradually add enough oil to loosen the mixture.

Can serve with pitta or other flat bread.

Ginger Cake

120g Butter
120g Soft brown sugar
120g Sultanas
2tsp Water
300g Black treacle
1 1/2tsp Ground ginger
2 Eggs, beaten
180g Plain flour
1/2tsp Bicarbonate of soda
60g Ground almonds
*20cm x 20cm cake tin*

1. Preheat oven to 150C
2. Put the butter, sugar, sultanas, water and treacle into a pan and boil for 5 minutes. Leave aside to cool.
3. Beat in the ginger and eggs.
4. Sift in the flour, bicarbonate of soda and almonds and fold in well.
5. Put into the greased cake tin and bake for 1 hour.
6. Cool on a cooling rack.

Fragrant Curry - Sweet Potato and Mushroom

*Recipe can be done with 500g of any vegetables*

1 Bay leaf
2tsp Ground cinnamon
20 Ground black peppercorns
2 Onions, chopped
2 Cloves of garlic, minced
1tsp Chilli powder
2tsp Coriander powder
1tsp Ground turmeric
1 Can of chopped tomatoes
2tsp Tomato paste
250g Sweet potato, cubed and parboiled
250g Chestnut mushrooms, quartered
1tsp Garam masala
4tsp Coriander leaves
1inch Fresh ginger, chopped
A little olive oil
Salt to taste

1. Heat the oil and add the bay leaf, cinnamon, black pepper and stir for about one minute, or until it crackles.
2. Add the onion and garlic and brown. Stir in the other powdered spices excluding the garam masala.
3. Add a pinch of salt and the tomatoes along with the tomato paste, mushrooms and sweet potato.
4. Cook on a low heat for 20 to 25 minutes.
5. Sprinkle with garam masala and simmer for 5 minutes.
6. Add the coriander leaves and ginger.

Vegetable Curry

This is a fragrant curry as opposed to a hot one.


1 Large onion, chopped
200g Peas
300g Spinach
300g New potatoes, chopped into chunks and parboiled
100g Sweet potato, chopped into chunks and parboiled
2 Large courgette, chopped
2tsp Ground cumin
2tsp Ground coriander
2tsp Turmeric powder
2tsp Ground ginger
2tsp Curry powder
1 Vegetable stock cube made up to 500ml
Juice of one lime
A little olive oil


1. Heat the olive oil and soften the onion. Stir in the spices for about a minute to allow them to becomee fragrant.
2. Add the courgette, peas, potatoes and sweet potatoes and stir for a further minute to allow the vegetables to become coated in the spices.
3. Stir in the lime juice.
4. Stir in the stock. Add the fresh spinach and simmer for about 15 minutes or until the liquid has reduced to a sauce-like consistency. The spinach will steam in the pan.

Strawberry and White Chocolate Cheesecake

300g Cream cheese
200g Strawberry fromage frais
225g Fresh strawberries, chopped
200g White chocolate (Green and Blacks)
175g Digestive biscuits (can vary the type of biscuit)
50g Unsalted butter
20cm diameter springform tin


1. Crush the biscuits and mix with the melted butter.
2. Put the biscuit mixture into the tin and refrigerate until needed.
3. Melt the chocolate over a bowl of boiling water.
4. Beat the cream cheese and fromage frais together until thick and smooth.
5. Add the chopped strawberries and chocolate.
6. Add the mixture to the biscuit base and chill for about 4 hours.

Filo Strudel with Port Wine Sauce

Strudel
1 Large courgette, cut into small cubes
1 Small aubergine, cut into small cubes
1 Clove of garlic, crushed
150g Leeks, roughly chopped
250g Ricotta cheese
250g Cream cheese
5 Tomatoes, skinned, de-seeded and chopped
18 Pieces of filo pastry (23cm x 15cm)
A little olive oil
Salt and pepper to season

Sauce
2tbsp Olive oil
1 Large onion, sliced
1 Large courgette, sliced
2 Cloves of garlic, crushed
100ml Vegetable stock
200ml Red wine
Good glug of port (optional)
25g Butter, cold and cubed (optional)


1. Heat some olive oil in a pan and fry the aubergine and courgettes with the garlic and seasoning for a couple of minutes. Drain well in a large colander.
2. Repeat the first step with the leeks. Drain them for as long as you can - this makes the filling good and solid.
3. Mix the cheeses together in a large bowl with a good amount of seasoning until smooth (it helps to warm cheese in a microwave to soften it).
4. Fold in the aubergine, courgette, leeks and tomatoes, then chill for two hours.
5. Preheat the oven to 200C
6. Lay out six pieces of pastry on a lightly floured surface, and brush with olive oil, then cover with another layer and brush again. Add a final layer, but this time only brush the edges of the pastry.
7. Divide the chilled filling among the six rectangles and place it in a sausage shape towards the bottom edge of the pastry.
8. Fold the bottom edge over the filling, tuck in the sides then roll up into a tight parcel and brush with olive oil.
9. Put the strudels on a baking tray and cook in the oven for 25 minutes.
10 To make the sauce, heat the oil in a pan and cook the onion, courgette and garlic with seasoning until soft.
11. Add the stock and reduce down to nearly nothing.
12. Add the wine and port and reduce by at least half.
13. Just before serving, whisk in the butter to give it a really great shine. This is optional. Serve the sauce in a separate jug.

Bombay Potato

1 Onion, chopped.
500g New potatoes, cut into chunks and parboiled.
1/2 Large can of chopped tomatoes.
1/2tsp Ground cumin.
1/4tsp Cumin seeds.
1tsp Turmeric powder.
1tsp Ground coriander.
1tsp Garam masala.
1tsp Chilli powder.
1inch Ginger, finely chopped.
8 Small tomatoes, chopped.
250ml Vegetable stock.
A little olive oil.
Fresh coriander, chopped.


1. Heat the oil, ginger and spices for about one minute until fragrant.
2. Add the onion and soften.
3. Add the potatoes and coat in the spices.
4. Add the chopped tomatoes and the stock. Bring to the boil and simmer until the potatoes are tender.
5. Stir in the small tomatoes and coriander.
6. Season with salt and pepper.

Aloo Gobi

1 Onion, chopped.
150g New potatoes, cut into chunks and parboiled.
1 Cauliflower, cut into chunks and slightly steamed.
2 Large cans of chopped tomatoes.
2 Cloves of garlic.
1/2-1tsp Chilli powder.
1inch Ginger, chopped finely.
1tsp Ground cumin.
1/4tsp Cumin seeds.
2tsp Turmeric powder.
1tbsp Garam masala.
125ml Vegetable stock (approx.).
A little olive oil.
A pinch of salt.
Bunch of fresh coriander, chopped.


1. Fry onion, garlic and cumin seeds until the onion is soft.
2. Add the chopped coriander stalks and turmeric. Then stir in the chilli powder and tomatoes.
3. Add the ginger, ground cumin, potatoes and cauliflower.
4. Add a few tablespoons of stock and ensure the potatoes and cauliflower are coated in curry sauce.,
5. Simmer until the potatoes are cooked, adding stock little by little.
6. Add the garam masala and chopped coriander.

Harissa Bean Stew

1 Onion, chopped.
2tbsp Harissa paste.
200g New potatoes (approx.), peeled and cubed.
1 Pepper, deseeded and chopped.
8 Small tomatoes (approx.), chopped.
2 Large cans of mixed beans, drained.
250ml Vegeatble stock.
2 Large handfuls of spinach.
2 Cloves of garlic, crushed.
Juice and zest of one lemon.
A little olive oil.


1. Fry ans soften the onion and garlic.
2. Add the harissa, potaoes,lemon zest and juice, pepper, tomatoes and stock.
3. Bring to the boil and simmer until the potatoes are almost cooked.
4. Add the beans and spinach and heat through.












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Spiced Sweet Potato and Pepper Soup

500g Sweet potato (approx.), peeled and chopped.
1 Large courgette, chopped.
1 Pepper, deseeded and chopped.
1 Large onion, chopped.
2 Vegetable stock cubes, made up to 1000ml.
1tsp Garam masala.
1/2tsp Curry powder.
1/8-1/4tsp Cayenne pepper.
A little olive oil.

1. Soften the onion in the olive oil.
2. Add the spices and the chopped vegetables.
3. Add the stock plus a further 450ml of water.
4. Bring to the boil then simmer until the vegetables are soft.
5. Blend using a hand blender to desired consistency.