Hi.

Welcome to The Glasgow Food Blog. I love Glasgow, and I love food. It's a match made in heaven. 

Carrot, leek and mustard seed soup

Carrot, leek and mustard seed soup

I'm hopefully going to be able to stop apologising for the gap between posts soon – there's word on the street that my husband and blogging partner in crime is going to start putting up some posts so here's hoping we won't be keeping you waiting! In the meantime, here is a delicious recipe I made recently. It's perfect for Halloween as well, with the gorgeous bright orange colour so if you're still thinking about a starter – or even something to keep warm on the stove while you take the kids out guising then this might just be the recipe for you!

Basket of goodies from Greener Scotland - eat in season!
Basket of goodies from Greener Scotland - eat in season!

Carrot, leek and mustard seed soup

Serves 8 Prep time: 15m Cooking time: 30m

  • 10 large/900g carrots, roughly chopped
  • 1 large/200g leek, roughly chopped
  • 1 large/150g onion, roughly chopped
  • 1 tbsp rapeseed oil
  • 2 tbsp mustard seeds
  • A pinch of salt and pepper
  • 1.5 litres vegetable or chicken stock (use a low salt stock where possible)
  • 250ml skimmed milk
  • 50ml low fat yoghurt to serve
  • Handful of chopped fresh chives

Recipe from Daniela Forbes via Greener Scotland

Carrot, leek and mustard seed soup
Carrot, leek and mustard seed soup

1. Place a large pan on a medium heat with the rapeseed oil. Once the oil is hot add the mustard seeds to the pan. Leave them to bubble and pop slightly and release their aroma, for about a minute or two. Don’t let them burn.

2. Reduce the heat slightly and add the chopped onions, leeks and rapeseed oil, with a pinch of salt and pepper. Cook them until they are soft and translucent for about 5 minutes.

3. Add the carrots to the pan, stir and allow them to sweat for 5 minutes. Add the hot stock to the pan, put the lid on and bring to the boil. Once boiling remove the lid, turn down the heat and leave to simmer for around 20 minutes or until the carrots are tender.

4. Remove from the heat, add the milk and use a hand held blender to liquidise.

5. Serve with a swirl of low fat yoghurt and chopped fresh chives.

Carrot, leek and mustard seed soup
Carrot, leek and mustard seed soup

It's the perfect autumn/winter warmer recipe, and you'll have so much of it that you can easily split it up and freeze it for a quick lunch on the go.

So, what will you be cooking this Halloween?

Thanks to Stripe Communications/Greener Scotland for sending me a basket of goodies to make this recipe! 

Gluten free cakes by Amo Torta

Gluten free cakes by Amo Torta

Yelp Glasgow's Pakora Passport

Yelp Glasgow's Pakora Passport