As we begin another New Year all those hopes and dreams come to the fore in the form of a shiny new set of resolutions.
Full of plans for health, wealth and a fantastic year ahead. Here at Skinny Bakery we have a brilliant recipe to help you kick off your healthy New Years start.
This week we bring you a a tasty concoction with a subtle nod towards Burns Night. Try out our take on the traditional Neep’s and Tatties in a soup form. We have substituted potatoes for sweet potato in this recipe as they are higher in fibre and packed full of vitamin A. We have topped this warming bowl of soup off with a buckwheat and chestnut crumble to bring a slightly Haggis like flavour to the mix.
For the topping
For the soup
Make the topping first
Place the roasted buckwheat in a pan with two parts water to one part buckwheat and add a little low salt stock. Bring to the boil and simmer for 10 mins until tender. Drain and set aside.
In a frying pan saute the chopped onion till translucent, then add some of the cooked buckwheat and chopped pre-cooked chestnuts. Add lots of pepper to give it that spicy Haggis kick.
Next for the soup
In a pot saute the onion and garlic until the onion becomes translucent. Add the chopped swede and sweet potato and fry briefly to combine the veg.
Cover with water and add the low salt stock cube and bayleaf. Simmer until the veg are tender.
At this point remember to take your bayleaf out so it doesn’t get blitzed in the next step. Add a good amount of nutmeg plus salt and pepper, then add in the oat milk.
Using a stick blender blend the veggies, adding a bit more milk if necessary. Return the soup to the heat and warm through till piping hot.
To serve add a good helping of the buckwheat and chestnut crumble made earlier (reheat this mixture in the oven just before serving) and why not try with oatcakes for a really Scottish feast.
Slàinte Mhath !
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