A rather green meal!

So I have been home sitting for my parents for the last week and one of my favourite things is being able to cook for myself. Usually I get home and meals are ready and all I have to do it eat, but they are not always what I should or would be eating if I were cooking for myself.

One of the best things, as a huge lover of food, is being able to go vegetarian once in a while. So I am here to share one of the meals I made and loved.

Spinach and Mushroom Soup

I love a good soup! Spinach and mushrooms are two of my favourite ingredients, so I thought I would try the two together and it tastes great.


  • 2 bags of spinach leaves
  • 1 box of mushrooms
  • 4 medium sized new white potatoes
  • 2 carrots
  • 1 onion
  • Garlic cloves
  • Olive Oil
  • Seasoning – at your choice, I usually use salt and pepper but my aunty is allergic to pepper, so on the chance she might eat this, I used only salt


After pealing, chopping up and washing all of your veg, put it in a pan of water. Add a handful of salt, hard rock if you use it, and let the water boil. Once boiling let the vegetables cook. Season the broth at your liking. Once it is all cooked, blitz the soup until it is completely creamy.

Tip: like me you might usually add too much water, so make sure you pour some out before you blitz the mix.

After you blitz it, make sure all the seasoning is correct, add things that are missing etc, and add a dash of olive oil to soften the soup and mix it in. All done. Easy peasy.

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  • 4 avocados
  • 1/2 a lemon
  • Seasoning – pepper, cayenne pepper, garlic, rock salt


Cut the avocados in half and remove the pip and skin and put the avocados in a bowl. Add your seasoning, squeeze half a lemon and mash the avocados to create the paste.


Tip: I think it would be better to blitz this mix if you don’t like guacamole with bits. I personally really liked the bits, a bit of bite never hurt anybody.

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This is a great meal for anyone who needs a bit of a healthy kick up the backside! I think the guacamole goes really well with toasted pita or flat bread, it is also great with poached eggs on top if you fancy a bit of protein.

Both recipes are of my own creation and imagination, and after cooking guacamole for the first time, I then googled it to check if I had done this correctly. I was ALMOST there. It seems a lot of people like to add tomatoes to them, sun dried which sounds incredible, so will have to give that a shot at some point.

I have cooked soups before, but it was my first time mixing spinach and mushroom in a soup. A lot of mushroom soup recipes include cream, but I think it is completely unnecessary and only detracts from how healthy this meal is.

I hope you try out the recipes and enjoy them, let me know how you get on.


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