Natashas Kitchen

 _ Ingredients onion 1, roughly chopped butter ground coriander 1 tsp hot smoked paprika 1 tsp sweet potato 750g, peeled and cut into chunks garlic 2 cloves, crushed gruyère cheese or veggie alternative ) 75g, grated vegetable stock 1 litre  _ Method Melt a knob of butter in a large pan, add the onion, paprika, coriander and garlic and cook for about 8 minutes until softened.Add the sweet potato and cook for a few more minutes.Add the stock, bring to the boil then simmer, covered, for 10 minutes, or until the veg is soft. Whizz in a blender or with a stick blender to a smooth soup. Season and serve with a sprinkling of cheese and an extra pinch of paprika, if you like.

_ Ingredients laksa paste 2-3 tbsp medium rice noodles 50g, we like Blue Dragon chicken stock 500ml half-fat coconut milk 400ml tin beansprouts a handful coriander a small bunch cooked large prawns 150g, from a sustainable source cucumber ¼, seeds removed and cut into strips _ Method Put the noodles in a bowl, pour over boiling water and leave to soften, about 5-7 minutes. Heat a pan, add the laksa paste and a splash of coconut milk. Fry for 3-4 minutes, add the coconut milk and stock, stir, and simmer for 2 minutes. Add the prawns and heat through. Stir in the beansprouts. Put the noodles in two bowls, ladle soup over, and top with cucumber and coriander.

- Ingredients oil streaky bacon 3 rashers, chopped potato 1 large, peeled and cut into small cubes onion 1 small, finely chopped milk 400ml chicken or vegetable stock 350ml chives snipped to make 2 tbsp sweetcorn frozen or tinned 200g, drained if tinned - Method Fry the bacon in a little oil in a pan – as soon as it starts to colour, add the onion and potato and cook until the onion starts to soften. Add the stock and milk and bring to a simmer. Cook for 5 minutes or until the potato is tender, then add the sweetcorn and heat through. Season and stir in the chives to serve.

- Ingredients onion 1, roughly chopped oil lemongrass 1 stalk, woody outer leaves removed and chopped garlic 1 clove, roughly chopped carrots 500g, peeled and chopped vegetable stock 600ml vegetable stock 600ml coconut mginger a chunk, grated ilk 165ml tin lime 1, zested and juiced - Method Heat a tbsp oil in a pan and cook the onion, garlic, lemongrass and ginger for 5 minutes. Add the carrots and cook for another 5 minutes. Mix the coconut milk in the tin in case it has separated then take out 2 tbsp and keep to finish the soup. Add the rest of the tin to the carrots with the stock. Simmer until the carrots are tender then whizz with a stick blender until smooth. Stir in the lime juice and zest then spoon into bowls and drizzle over the coconut milk to finish.

_ Ingredients onions 4, finely sliced brioche bread mix 375g garlic 1 clove, crushed olive oil white wine 200ml white miso 1 tbsp flat mushrooms 3, finely chopped beef consommé or stock 400ml egg 1, beaten softened butter 25g soy sauce 2 tsp shitake or cep powder a pinch _ Method Make up the brioche mix following the packet instructions and leave it to rise. Meanwhile, fry the onions in plenty of oil until they’re soft and translucent, about 10 minutes, they should squidge flat between your fingers when they’re ready. Turn the heat up a little and cook the  onions until they’re dark reddish brown, then add the garlic and cook for a minute. Add the miso and stir, then add the wine and bring to a simmer. Add 200ml water and the beef consommé and bring back to a simmer. Cook for 20 minutes, then season with black pepper and salt, if needed. Add a splash of water if the soup is too strong. Fry the mushroom in a little oil until it turns wet and then starts to dry out again, add the mus...

_ Ingredients celery 1 stick, chopped onion 1, chopped carrots 2, peeled and chopped olive oil garam masala 1 tsp parsnips 500g, peeled and chopped vegetable stock 1 litre paprika 1 tsp _ Method Fry the onion and celery in 1 tbsp olive oil for 5 minutes until softened, then add the carrot and parsnip for 10 minutes until soft. Add the garam masala and paprika and season, then add the vegetable stock, bring to the boil and simmer for 15 minutes. Using a stick blender, blend the soup until smooth. Swirl in 1 tsp of double cream and a drizzle of chilli oil to serve.

_ Ingredients onion 1 large, finely chopped olive oil chorizo 100g, diced leek 1 medium, chopped broccoli 250g, broken into small florets brown basmati rice 100g chicken stock 2 litres _ Method Heat 1 tbsp olive oil in a non-stick pan. Cook the onion and leek with a  pinch of salt until softened. Add the chorizo and cook for 3-4 minutes  until the oil starts to come out. Pour in the stock, stir in the rice and  bring to a simmer. Cook until the rice is just tender, about 25 minutes,  then add the broccoli and cook for 3-4 minutes until cooked but with a  little bite. Taste and season before serving up as the rice will absorb a lot of the seasoning.

_ Ingredients spring onions 2 bunches, trimmed and sliced butter vegetable stock 1.5 litres floury potatoes 750g, peeled and chopped double cream 100ml _ Method Melt a knob of butter in a large pan and add the spring onions (keeping a small handful of the green slices aside for garnishing). Cook gently until very soft, add the potatoes, season well, then add  the stock and bring to a simmer. Cook until the potato is really soft then whizz everything with a stick blender until smooth, or tip into a food processor and blend until smooth. Add the cream and taste for seasoning. Serve in bowls topped with slices of green spring onion.

_ Ingredients garlic 4 cloves, crushed olive oil 2 tbsp celery 2 stalks, diced onions 2, chopped mild chilli powder 1 tbsp yellow pepper 1, cut into small chunks balsamic vinegar 1 tbsp ground cumin 2 tsp chopped tomatoes 400g tin kidney beans 400g tin, drained and rinsed spring onions 3, chopped brown sugar 1 tbsp mature cheddar 100g, grated vegetable stock 500ml garlic baguette 1 _ Method Heat the olive oil in a large pan and fry the garlic, onions and celery for 10 minutes or until softened. Add the pepper and cook for 5 minutes, then stir in the chilli powder and cumin. Cook for a few minutes, then add the balsamic, sugar, tomatoes, stock and some seasoning. Simmer for 10 minutes. Add the kidney beans and cook for 10 minutes. Meanwhile, heat the baguette in the oven following pack instructions. Sprinkle the soup with the cheese and spring onions, and serve with the hot garlic baguette.

_ Ingredients Thai red curry paste 2 tbsp coconut oil 2 tsp coriander a small bunch, stalks finely chopped, leaves roughly chopped onion 1, finely chopped garlic 1 clove, sliced ginger a thumb-sized piece, finely grated butternut squash 750g, peeled and cut into 2cm dice red chilli 1, finely chopped lime 1, juiced vegetable stock 1.5 litres, hot _ Method Heat the coconut oil in a large pan over a medium heat and add the curry paste. Cook gently for 2-3 minutes or until fragrant. Add the onion and a pinch of salt, then cook for 10 minutes until translucent.  Add the coriander stalks, ginger, garlic and ½ the chilli, then cook for 2 minutes. Tip in the butternut squash, stock and a little more seasoning, and simmer for 30 minutes until the squash is very tender. Add the lime juice, then use a hand blender to whizz until completely smooth. Divide between bowls, then top with the coriander leaves and remaining chopped chilli.

_ Ingredients lemongrass 1, bashed chicken stock 750ml bird's-eye chilli 1, halved ginger a thumb-sized piece, thinly sliced kaffir lime leaves 2 torn, 1 thinly sliced to serve (see notes below) garlic 2 cloves, bashed lime 1, juiced button mushrooms 125g, quartered raw peeled prawns 150g plum tomatoes 2, roughly chopped fish sauce 1 tbsp soft light brown sugar 1 tbsp _ Method Put the chicken stock into a pan over a medium heat and bring to the  boil. Add in the lemongrass, ginger, chilli, garlic and torn lime leaves,  turn down and simmer gently for 15 minutes. Add the tomatoes and  mushrooms, and simmer for 5 minutes. Tip in the prawns and simmer for 4-5 minutes or until pink, then  remove from the heat. Take out the lemongrass, lime leaves and  garlic, and discard. Season with the sugar, lime juice and fish sauce,  and serve with the sliced lime leaf.

_ Ingredients onions 2, diced groundnut oil 2 tbsp mild curry powder 1 tbsp carrots 500g, diced red lentils 4 tbsp cumin seeds 1 tsp coriander a small bunch, leaves picked coconut yogurt or natural yogurt 4 tbsp vegetable stock 1.5 litres _ Method Heat 1 tbsp of oil in a large pan and soften the onions and carrots for  10 minutes. Add the curry powder and fry for 2 minutes before adding the lentils and stock. Bring to the boil and simmer for 20 minutes until the carrots are tender and lentils soft. Season with pepper and a little salt if it needs it. Take off the heat and blend until smooth using a stick blender (or blend in a food processor then pour back into the pan to reheat). Heat the rest of the oil in a small frying pan then sizzle the cumin seeds until golden and fragrant. Top each bowl of soup with a spoonful of yogurt, the cumin seeds and a sprinkle of coriander leaves.

_ Ingredients SOUP butter olive oil celery stick 1, chopped onion 1, chopped tomato purée 1 tbsp garlic 2 cloves plum tomatoes 1 x 400g tin veg stock 500ml creamed horseradish 1 tbsp double cream 3 tbsp CORNBREAD plain flour 100g polenta 50g beaten egg 1 baking powder 1 tsp grated mature cheddar 100g natural yoghurt 50ml whole milk 125ml spring onions 5, chopped melted butter 25g _ Method Heat the oven to 200C/fan 180C/gas 6. To make the cornbread, put the polenta, plain flour, baking powder, beaten egg, whole milk, natural yoghurt and melted butter
in a bowl and beat together. Stir in grated mature cheddar and chopped spring onions and season. Brush a non-stick 18cm square brownie tin with olive oil and pour in the batter. Bake for 25-30 minutes until golden. To make the soup, soften the onion,
 celery stick and garlic in a knob  of butter. Tip in the plum tomatoes, tomato purée and veg stock and season. Simmer for 15 minutes. Add the double cream and creamed horseradish, then whi...

_ Ingredients carrot 1, finely chopped vegetable oil 1 tbsp green chilli 1, finely chopped celery 1 stick, finely chopped garlic 3 cloves, crushed red onion 1, finely chopped ground cumin 1 tsp smoked paprika 1 tsp tomato purée 1 tbsp dried oregano 1 tsp chopped tomatoes 400g tin sweet potato 1, peeled and cut into 2cm cubes lime 1, wedged coriander ½ a small bunch, leaves torn avocado 1, chopped raw king prawns 180g _ Method Heat the oil in a large pan and cook the carrot, celery, chilli and ¾ of the red onion with some seasoning for 10-15 minutes or until soft. Add the garlic, spices and oregano, and cook for 1 minute, then stir in the tomato purée and cook for another minute. Tip in the sweet potato, chopped tomatoes and 350ml of water, and simmer gently for 25-30 minutes or until the sweet potato is completely tender. Add the prawns and a little seasoning, and simmer for 5 minutes until they have turned pink and are cooked through. Stir the remaining red onion through the avocado a...

_ Ingredients spring onions a bunch, finely sliced diced pancetta 77g pack garlic 2 cloves, chopped fennel 1 bulb, halved and thinly sliced cannellini beans 2 x 400g tins, drained and rinsed chicken stock 1 litre sugar snap peas 150g, halved lengthways frozen peas 100g parmesan 50g, finely grated, to serve asparagus tips 125g crusty bread to serve baby spinach 125g _ Method Put the pancetta into a large non-stick pan and cook until crisp and  the fat has rendered. Add the spring onions and fennel with some seasoning, and cook gently for 5 minutes until the fennel is beginning to soften. Add the garlic and cook for 1 minute until fragrant, then pour in the stock and beans. Bring to the boil and simmer for 5 minutes, then add the asparagus tips and sugar snaps, and simmer for another 5 minutes. Stir in the peas and spinach, and cook for a few minutes until the spinach has wilted, then spoon into bowls, top with parmesan and serve with bread, if you like.

_ Ingredients onion 1, finely chopped olive oil 2 tbsp cider 400ml garlic 2 cloves, finely chopped mint a handful of leaves, chopped chicken stock 400ml frozen peas 400g BACON CROUTONS sourdough 2 slices, torn into chunks diced pancetta 77g pack _ Method Heat the olive oil in a large pan, add the onion and a pinch of salt, and cook for  10 minutes or until soft. Add the garlic and cook for 2-3 minutes. Pour in the cider and reduce by ½ to evaporate the alcohol, then add the frozen peas and chicken stock. Simmer for 2 minutes, then add the mint and use a stick blender to whizz until completely smooth. Add a splash of boiling water if it’s a little thick. Season. Put the pancetta into a cold frying pan and gently heat until starting to  crisp. Put the sourdough into a food processor and pulse until breadcrumbs, then tip into the pan. Cook until the breadcrumbs and bacon are really crisp. Ladle the soup into bowls and top with the crispy breadcrumbs and bacon.

_ Ingredients ginger a thumb-sized piece, shredded toasted sesame oil 2 tsp, plus a drizzle to serve leek 1, halved and finely sliced garlic
 2 cloves, sliced sesame seeds 1 tsp carrot 1, shredded kale a large handful brown miso paste 2 tbsp quinoa 50g red chilli 1, deseeded and shredded _ Method Heat 2 tsp of sesame oil in a large pan over a medium heat and gently cook the ginger, garlic, leek, carrot, sesame seeds and 1/2 the red chilli for 10-15 minutes, stirring regularly, until the vegetables are soft. Add the miso and 700ml of just-boiled water, mixing to dissolve the miso. Add the quinoa, cook gently for 10-15 minutes or until the quinoa is just cooked, then add the kale for a few minutes to soften. Ladle into bowls and top with the remaining chilli and a drizzle of sesame oil.

_ Ingredients 3large onion, diced (about 3 cups) 3tablespoons olive oil 6medium carrot, peeled and diced (about 3 cups) 6stalks celery, diced (about 3 cups) 3cups shredded or diced cooked chicken 12cups Swanson® Chicken Broth or Swanson® Natural Goodness®  Chicken Broth or Swanson® Organic Chicken Broth 3cloves garlic, minced _ How to Make It Heat the oil in a 6-quart saucepot over medium-high heat.  Add the  onions, celery, carrots and garlic and cook for 8 minutes, stirring  occasionally. Add the broth and heat to a boil.  Reduce the heat to low.  Cook for 10  minutes or until the vegetables are tender.  Stir in the chicken and  cook until hot.  Season to taste.  Enjoy the base soup as is or  customize using one of the options in our tips section.

_ Ingredients 1 1/2pounds boneless beef sirloin steak, about 3/4-inch thick, cut into  1/2-inch cubes 3tablespoons olive oil 6carrot, peeled and diced (about 3 cups) 6stalks celery, diced (about 3 cups) 3large onion, diced (about 3 cups) 12cups Swanson® Beef Broth or Swanson® 50% Less Sodium Beef  Broth 3cloves garlic, minced _ How to Make It Heat 1 tablespoon oil in a 6-quart saucepot over high heat.  Season  the beef as desired.  Add the beef in two batches and cook until well  browned, stirring occasionally.  Remove the beef from the saucepot. Heat the remaining oil in the saucepot over medium-high heat.  Add  the onions, celery, carrots and garlic and cook for 8 minutes, stirring  occasionally. Add the broth to the saucepot and heat to a boil.  Reduce the heat to  low.  Cook for 10 minutes or until the vegetables are tender.  Season  to taste.  Enjoy the base soup as is or customize using one of the...

_ Ingredients 1tablespoon olive oil 1/2cup uncooked Israeli couscous 2stalks celery, diced (about 1 cup) 1large onion, diced (about 1 cup) 2medium carrot, peeled and diced (about 1 cup) 4cups Swanson® Chicken Broth or Swanson® Natural Goodness®  2tablespoons chopped fresh parsley Chicken Broth or Swanson® Organic Chicken Broth 1clove garlic, minced 1cup rinsed drained canned chickpeas (garbanzo beans) 1cup shredded or diced cooked chicken 2tablespoons lemon juice _ How to Make It Cook and drain the couscous according to the package directions. Heat the oil in a 4-quart saucepan over medium-high heat.  Add the  onion, celery, carrots and garlic and cook for 8 minutes, stirring  occasionally. Add the broth and heat to a boil.  Reduce the heat to low.  Cook for 10  minutes or until the vegetables are tender.  Stir in the chicken,  chickpeas and cooked couscous and cook until hot.  Stir in the lemon  juice and parsley.  Season to t...