Leek, Potato & Kale Soup (Serves 4)

Ingredients:

• 2 large leeks, sliced

• 3 medium potatoes, peeled and diced

• 2 cups kale, chopped

• 1 litre vegetable stock (I have used chicken stock too)

• 1 can green lentls drained

• 100ml cream (or dairy-free alternative) optional

• 1 tbsp coconut oil

• Salt and pepper to taste

Method:

1. Heat coconut oil in a large pot over medium heat. Add leeks and sauté until soft. (add more oil if needed).

2. Add potatoes and vegetable stock. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until potatoes are tender.

3. Add chopped kale and green lentils, cook for another 5 minutes.

4. Blend the soup to your desired consistency using a hand blender.

5. Stir in the cream if using, season with salt and pepper, and serve warm.

I love this soup with a slice or 2 of my nutty bread. Enjoy.

Messy Veggie Omelette (Serves 1)

Ingredients:

• 1 tbsp coconut oil

• ½ cup roasted butternut squash (or any cooked root vegetable)

• Handful of chopped mushrooms

• Handful of green beans, finely chopped

• 2 spring onions, chopped

• Handful of spinach

• ¼ cup feta cheese, crumbled

• 2 eggs, whisked

• Salt and pepper to taste

Optional Vegetables:

• Broccoli, peppers, Brussels sprouts, or any other seasonal veg you have on hand.

Method:

1. Heat the coconut oil in a frying pan over medium heat.

2. Add the mushrooms, green beans, and spring onions. Sauté for about 5 minutes until softened.

3. Stir in the roasted butternut squash and cook for another minute to warm through.

4. Pour the whisked eggs evenly over the vegetables.

5. As the eggs begin to set, scatter the spinach and feta over the top.

6. Cook until the eggs are fully set. Since there's no milk in the egg mixture, it may not completely cover the pan, giving the omelette its "messy" look.

7. Season with salt and pepper to taste and serve warm.

This omelette is flexible and works with whatever vegetables you have available—delicious, nourishing, and perfect for using up leftovers!