Resolution Rebel…

West African Peanut Soup (Vegan)

In recent years I've rebelled against resolutions!  Those few months after Christmas before Spring are hard enough, so like an obstinate child, I would begin in February. To me, this felt a more gentle start to the year with a month to permeate the changes.....in line with what I wanted to do, rather than what I felt I 'should'! 

It seems over the years the chance to morph into something new is ever increasing in January.  Become Vegan, tea total, adding or taking something away. But what does this say about ourselves?  Are we not enough already?  Will a change in January bring in a new perspective for the whole year? If you last 5 days or 2 weeks will you feel you have failed?!

I guess the answers are personal, and are worth considering. Whilst these ideas are designed to bring about positive change, sometimes they may not turn out as we thought but can bring gifts all the same.  I am working on reducing plastic and my recycling offerings each week.  As I fast realised as I got into it, I cannot make these changes overnight without it becoming overwhelming. So 1 new change a week or every 2, is going to be massive over the course of the year.  We are now making our own yogurt!

But life is pretty busy. Whether you are raising kids, working, looking after ageing parents, or all of the above....the modern world can be pretty full on. Expectations to do everything and be everything to everyone can leave us feeling a little overwhelmed. 

So whether you are just grateful to start the new year and be alive (see my FB Live) or tweaking aspects of the wonderful you person that you are, I ask one thing. Please approach this with a big side portion of self-care and kindness.

Whatever happens, this January, say positive things about yourself and be kind to you! It's easy to feel like you don't have all areas of life together.  And that's OK! If you are making changes, have a contingency plan. It's not just about morphing into something new overnight, it's about the longterm journey and making changes to carry through the year.  And beyond! 

If you are trying out something new and learning lots along the way, why not share your experiences in the Fuss Free Foodie Community on Facebook.  We inspire each other to cook but for January why not inspire each other across all areas of our lives!! Wishing you all the best in 2018! Lisa 

West African Peanut Soup

I am looking this year at introducing more vegan recipes into my diet.  I am not feeling like eating so much meat at the moment, so hence this recipe.  It really surprised me at how satisfying and delicious it was! I hope you will give it a try. I adapted this soup recipe to make it more filling and substantial by adding lentils and quinoa.  It's rich and creamy and has a bit of heat to it too!  Sounds weird but trust me it's delicious.....give it a try!!

  • 3 garlic cloves, finely chopped
  • 1 onion, diced
  • 1 green chilli, sliced
  • 2 tsp of grated ginger (or finely chopped)
  • 3/4 cup of red lentils, rinsed
  • 3/4 cup of quinoa or bulgar wheat, rinsed
  • 3/4 cup of peanut butter, smooth or crunchy
  • 1/2 cup of passata
  • 1.3L vegetable stock
  • 2 tbsp tomato puree
  • 3-4 cups hispi cabbage or kale or cavalo nero, finely  shredded
  • 2-5 tsp sriracha sauce
  • 1 tsp salt
  • Twist of black pepper
  1. Add a slug of olive oil to a large pan. Add the onions, ginger and green chilli and fry on a medium heat for about 5-7 minutes.  If you are trying not to use too much oil, add a splash of water to help the cooking process if it dries out.
  2. Meanwhile, in a bowl mix together the passata, peanut butter and 500ml of the stock into a smooth (ish) mixture. Don't worry if it looks like it's curdled! Set aside. 
  3. Once the onion is almost soft, add the garlic and fry for a couple of minutes.
  4. Add the tomato puree to the pan, stir and cook for a couple of minutes. Then add the peanut butter/passata/stock mixture to the pan and stir.  Add the rest of the stock to the pan and stir. 
  5. Add the lentils and quinoa/bulgar wheat and stir and simmer on a medium heat for 30 minutes. Go back and stir the pot every 5/10 minutes to avoid it sticking! Season with the salt and pepper. 
  6. After 30 minutes the lentils should be soft. Add the cabbage, kale or cavalo nero and stir through. Simmer for 5 more minutes. Add the sriracha or hot sauce. Stir and check the seasoning.
  7. Serve in a big bowl and enjoy!  I didn't feel like I needed anything else with it, as it was a meal in a bowl!

If you fancy some more of my fuss free soup recipes...

Cabbage, lentil and bacon soup

Broccoli and stilton soup

Leek and potato soup (Vegan)

Pea and ham soup

Minestrone soup (Vegan)