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  • Danny Joyce | Editor

Wrap up with Mash Direct Winter comforts Recipes

Mash Direct want to keep you feeling cosy and full this November and have developed a series of delicious soup recipes to do just that!


Mash Direct have created four nutritious and mouth-watering recipes sure to make the cold, dark evenings that little bit easier.


These recipes have been styled and created by foodie Lili Forberg for Mash Direct. They are quick, easy and most importantly absolutely delicious!

Carrot, Ginger and Coconut Soup

Preparation time: 10 minutes

Cooking time: 35 minutes

Serves: 4

Ingredients

• 1 small onion (chopped)

• 10g Fresh ginger (peeled and very thinly sliced)

• 100g Celeriac or 1 celery stalk (chopped)

• One pack Mash Direct Carrot and Parsnip mix

• 400ml (1 can) Coconut milk

• 500ml Vegetable stock

• Juice of 1 lime

• Big handful of fresh coriander

• Salt to taste

• Chilli flakes and fresh coriander to garnish 

Method

• Fry the onion on a low heat until softened.

• Add ginger and celeriac and proceed to fry on a medium heat until softened.

• Add the Mash Direct Carrot and Parsnip mix and coconut milk.

• Pour in the vegetable stock and lime juice and blend until smooth.

• Stir in a handful of fresh coriander.

• Season to taste.

• Top with some chilli flakes and fresh coriander and enjoy!

Broccoli & Potato Soup


Ingredients

• 2 Shallots (chopped)

• 1 Celery stalk (finely sliced)

• 1 pack Mash Direct Mashed Potato

• 1 Pack Mash Direct Broccoli with a Cheese Sauce

• 1 litre Vegetable Stock

• Salt & pepper to season

• Croutons and grated cheddar to garnish

Method

• Fry the Shallots and Celery on a medium heat until softened.

• Stir in one pack of Mash Direct Mashed Potato.

• Add one pack of Mash Direct Broccoli with a Cheese Sauce.

• Stir together.

• Pour in vegetable Stock.

• Bring to a soft boil.

• Season with Salt.

• Blend with a hand or table top blender.

• Garnish with croutons and grated cheddar.


Creamy Roast Parsnip and Garlic Soup


Ingredients

• 2 packs Mash Direct Honey Glazed Parsnips

•1 Fresh garlic with peel (or 4 large cloves with peel)

•2 Shallots (chopped)

• 1 Celery stalk (finely sliced)

• 1.5 litre Vegetable stock

• 4 tbsp Cream

• Salt

• Sunflower seeds and fresh parsley to garnish

Method

• Add garlic (with peel) into the pack of Mash Direct Honey Glazed Parsnips.

• Brush the garlic with a little olive oil.

Roast the Mash Direct Honey Glazed Parsnips at 180° for 30 minutes.

• Fry shallots and celery stalk until soft.

Squeeze the garlic out of its peel.

•Add the Mash Direct Honey Glazed Parsnips with the garlic, leaving the excess honey out.

• Pour in vegetable stock.

• Blend with a hand or table top blender

•Add cream.

• Add salt.

• Add more water if soup is too thick.

• Garnish with Sunflower seeds and parsley

Roasted Root Vegetable Soup


Ingredients

• 2 packs Mash Direct Roasted Root Vegetables

• 2 tbsp butter

• 1 onion (chopped)

• 1 celery stalk (chopped)

• 1 medium potato (chopped small)

• 1 litre vegetable stock

• Juice of half a lemon

• Garnish with sour cream, flaked almonds and chopped scallions

Method

• Roast 2 packs of Mash Direct Root Vegetables according to pack instructions.

• In the meantime heat butter in a pot on medium heat.

• Add onion, celery and potato.

• Fry on medium / low heat until soft.

• When the root vegetables are ready, add them in and mix.

• Add the stock and blend using a hand blender.

• Add lemon juice and salt to taste. Garnish with sour cream, flaked almonds and chopped scallions.


For more information on Mash Direct products and recipe inspiration, visit MashDirect.com


Slán go fóill.

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