Organic Recipes ' Little Red Goosberries' Daphne Lambert

Beccy gave me this interesting cookery book over a year ago, and although I have dipped into it, as I try to buy as much organic food as possible, I have only just started to try the recipes. I wanted to find out more about the author and Penrhos and this makes interesting reading. The author is a chef and nutritionist and she is involved with "Green Cuisine School of Food and Health' which run courses such as Women's Health, Permanent Weight loss and Sports Nutrition.
If you are looking for a cookery book with lots of glossy pictures then this is not the book for you (normally I like to see what the end result should look like but this way means you produce your own unique version). The recipes are divided into seasons with starters, main course and puddings.

This week I made her 'Carrot and Ginger Soup' which she says 'makes a glorious golden-orange colour and the hint of ginger makes it very warming when the weather turns chilly'. I have to say I agree and my mother also seemed to enjoy it but I suspect that's because she only had to heat it .



Recipe:
700g ( 1.5 lbs) carrots
1 medium onion.
2.5 (1ins) cube fresh root ginger
50g (2oz) butter
1.2 litres (2 pints) vegetable stock.
Salt and pepper
Fresh Corriander to garnish.
Method:
Scrub carrots trim and chop, also chop onion
Peel and grate ginger.
Melt butter stir in carrot and onion- sweat for 5 mins. Stir in ginger and cook for another 3 mins.
Add stock, cover simmer 15 mins. Cool and blend until smooth. Season as required.
Garnish fresh corriander.

As you can see this is a quick easy recipe, taking very little preparation and cooking. Give it a try.