Lunch Inspiration and Recipes

Maggie’s Mexican Bean Soup (IINH Taste Health Cookery School) 


1 medium onion, finely diced

2 cloves garlic, crushed

1 large carrot, diced

½ small butternut, diced

1 x 400 gram tin cooked beans (cannelini, haricot, chickpeas)

1 rounded dessertspoon ground cumin

1/2. teaspoom chilli flakes

1 heaped teaspoon smoked paprika

1 tablespoon tomato puree

1 x 400 grams tin chopped tomatoes (preferably organic)

3 kallo stock cube + 1 litre boiling water

Fresh coriander to garnish

Natural Greek yoghurt to serve 


1.     Gently fry onion in a little olive oil for 5 minutes.

2.     Add garlic and cook for 1 minute.

3.     Add carrot and butternut squash, gently cook for approximately 10 minutes or until all vegetables are soft

4.     Add in spices: cumin, chili flakes, smoked paprika, continue to cook for 2 to 3 minutes.

5.     Add tomato puree, tomatoes, kidney/aduki beans and stock, simmer for 10-15 minutes.

6.     At this stage you can either leave soup chunky or blend slightly

7.     Lastly add fresh coriander and simmer for another few minutes

8.     Serve with a large dollop of yoghurt.


Carrot, Coconut and Ginger Soup:


1 tbsp Coconut oil

1 red onion

1 clove garlic

1 large carrot peeled and chopped

1 large sweet potato peeled and chopped

1 tsp fresh root ginger grated

¼ tsp turmeric

1 red pepper chopped

75 ml coconut milk.



1.     Heat oil in pan.

2.     Add onion and sweat for 5 mins. Add garlic.

3.     Add carrot, sweet potato, ginger, turmeric, Marigold Veg Powder. Just cover with boiling water, bring to boil then leave to simmer for about 15 mins.

4.     Add coconut milk and red pepper.

5.     Blend until smooth.



Beetroot Hummus 


220 grams cooked chickpeas or 1 can, drained and rinsed

Dash of Tabasco

1 level teaspoon smoked paprika or normal paprika

1 rounded teaspoon cumin

2. tablespoons lemon juice

2 tablespoons extra virgin oil

1 dessertspoon light tahini

1 clove garlic, finely chopped

100 grams cooked beetroot or 50 grams raw spinach

Salt and cracked black pepper to taste

• 30 to 50 ml chickpea stock or water, if required. 


1.     Puree ingredients in blender until smooth, adding fluid if needed, to obtain a soft, creamy consistency.

2.     Serve with vegetables, Turkish flat breads, pitta; or in wraps, or as part of a salad.