Quick and easy carrot and coriander soup

The Preggers Kitchen carrot and coriander soup recipe

Super easy to make, this carrot soup is simple but really tasty, a great little lunch to take in to work.

INGREDIENTS (makes 3 portions)

1 tablespoon of butter
5 carrots
1 large onion
2 garlic cloves

1.5 teaspoons of ground coriander
4 tablespoons of fresh coriander
1 litre of vegetable stock or water
Half a lemon



Peel and chop the 5 carrots and 1 large onion, it doesn't have to be neat chopping as it will be blended.  Heat 1 tablespoon of butter in a large pan over a medium heat.  Add the chopped carrots and onion to the pan for 5 minutes or until soft.

Get ready the 1 litre of vegetable stock or boiling water,  Add 1.5 teaspoons of ground coriander to the pan, along with 2 crushed garlic cloves.  Stir and cook for 1 minute before adding the vegetable stock or water and bringing to a simmer.  Cover the pan with a lid and continue to cook for 30 minutes.

The Preggers Kitchen recipe for carrot and coriander soup

After 30 minutes remove from the heat and allow to cool, to save yourself from potential burns and your blender from a melt down.  Whilst cooling, finely chop the 4 tablespoons of fresh coriander. 

Once cool, squeeze in the juice of half a lemon and add a pinch or two of salt and pepper.  Transfer the soup to a blender and give it a good whizz.  Once it is blended, stir in the chopped coriander.

Lemon and coriander chicken with pearl barley

A great packed lunch that beats a sandwich every day of the week.

During times when I have to eat gluten I opt for wholegrain, such as pearl barley.  This little number is something I threw together from options in my pantry.  The portions below are for one person but it makes sense to make multiple portions of this meal in one go.

INGREDIENTS (makes 1 portion)

1 chicken thigh
1/2 teaspoon of butter
80gms pearl barley
1 tablespoon chopped coriander
1 lemon
2 tablespoons of either mayonnaise (homemade is preferable) or coconut yoghurt
1 gem lettuce

Ground black pepper
Drizzle of cold pressed olive oil


Preheat the oven to 200 degrees (gas mark 6).  Place the chicken thigh in a roasting dish and add 1/2 teaspoon of butter and a good few turns of freshly ground pepper.  Place the roasting dish in the oven and cook for 40 minutes. 

In the meantime, pour the 80 grams of pearl barely into a pan and add cold water to cover the pearl barley by 2-3 inches.  Place the pan on a medium/high heat and bring to a steady simmer.  Cook for 50 minutes, checking at intervals to see whether it needs more water added (if it gets too dry it will burn and stick to the bottom of the pan and you'll spend a good ten minutes having to scrub it clean - trust me).  

When the chicken is ready, remove from the oven and allow it to cool.  

When the pearl barley is cooked (my husband insists it has the texture of fish eyes, so that it what you're aiming for - a little bit soft and squidgy), remove the pan from the hob and drain the pear barley in a sieve whilst rinsing it with cold water.  Leave the pearl barley to cool also.

Add the (1 tablespoon) chopped coriander, juice of 1 lemon and 2 tablespoons of mayonnaise or coconut yogurt into a bowl and mix together.  Then chop the chicken into small chunks and add into the bowl, mixing thoroughly to coat the chicken.

Put the coriander and lemon chicken mixture, the pearl barley and 1 chopped gem lettuce into a glass airtight tupperware container.  Finish with a twist of black pepper and a drizzle of cold pressed extra virgin olive oil over the pearl barley.  Store in the fridge ready for a tasty lunch.


Gluten and dairy-free tomato and ham hock quiche

When you think of a gluten and dairy free meal, quiche isn't something that immediately springs to mind.  But quiche is so versatile, you can have it hot with veg, cold with salad or on its own as a snack, that it makes for a great meal.  Here is a gluten and dairy free version that tastes like the original.


30g butter (melted)
2 eggs (beaten)

370g ground almonds
2 teaspoons of sea salt
1/2 teaspoon bicarbonate of soda

200 ml coconut milk
4 eggs (beaten)
1 large onion
3 garlic cloves
1 tablespoon coconut oil
20 small/mini plum tomatoes (I actually count them out!)

180g cooked ham hock
2 tablespoons chives


Preheat the oven to 170 degrees (Gas mark 4) and pop the (30g) butter in the oven for 5 minutes so that it is just melted and soft but not too hot.  Start by making the crust.  Add together in a mixing bowl the (370g) ground almonds, (2 teaspoons) sea salt and (1/2 teaspoon) bicarbonate of soda.  Beat the (2) eggs in a bowl with a fork then add the melted butter and mix with the eggs.  Then add the egg/butter mixture to the mixing bowl of dry ingredients and use your hands to mix the ingredients into a dough.  Put the dough in the fridge to cool for 30 minutes.  

Whilst waiting for the dough to cool, pour half a tin (200ml) of coconut milk into a mixing bowl.  Beat 4 eggs and then add them to the coconut milk., with some ground black pepper for seasoning.  This is the basis of the quiche filling.  Cut the (20) small tomatoes in half and put in a small roasting dish ready to go in the oven.  Chop the (1) large onion, finely chop the (3) garlic cloves and chop the (2 tablespoons) chive.

Once the dough's cooling time is up (30 minutes), place the dough in between two baking sheets and use a rolling pin to roll the crust out to fit a 24 cm baking dish.  Keeping the two baking sheets in place, line the baking dish with the crust, pushing the crust into place with your fingers where needed.  Blind bake the case, using baking beans if you have any, for 10 minutes.  At the same time, put the small roasting dish of tomatoes in the oven for 10 minutes.  Once the 10 minutes are up, remove the tomatoes and leave on the side to cool.  From the crust, remove the baking beans and the top layer baking sheet and cook the crust for another 10 minutes in the oven.

Whilst the crust is finishing it's final 10 minutes of blind bake, heat up the (1 tablespoon) of coconut oil in a prying pan over a medium heat.  Gently cook the garlic clove and onions for 5 minutes until the onions are soft, then remove from the heat.

You are now, finally, ready to start assembling the quiche.  Add health the tomatoes (the other half will go on top), onions, garlic, ham hock and chives into the mixing bowl, which already contains the eggs and coconut milk,  Take the blind baked crust from the oven and pour the contents of the mixing bowl into the crust.  Place the remaining half of the tomatoes on top of the quiche, spacing them out to look pretty.  Pop the quiche back in the oven and cook for 35 minutes.