No better time of the year for this recipe! Those grey clouds today, the very wet Cork city streets, never rains like that in Limerick, does it?
 
Soup, I believe, was originally made from all the old, wilted bits laying around. Once chopped and cooked, they were indistinguishable from its origins, and it just tasted great. Think about those trays of 50% off veggies in the Urban Coop, they would make great soup.
 
I often make soup from what’s in the fridge or pantry on the day. Soup can be made from just about anything.
 
This soup is a green vegetable soup, ‘Soupe Verte’ to my French family. It was also our go to cure whenever we were sick and needed something to eat ( literally, ‘Let thy food be thy medicine’ ).
 
It is all green vegetables, no heavy starches, no spuds. That deep chlorophyll is just so good. Any green vegetable will do but the combination of Leeks, cabbage, courgette and parsley, just makes an amazing soup.  The courgette help make the soup nice and velvety.
 
 
Enough for 4 to 6 people
 
INGREDIENTS 

• 1 leek or 2 onions
• 2 or 4 cloves of garlic, your choice 😉
• 1 courgette
• 2 to 4 cups of chopped brassicas ( cabbage, broccoli, kale, cauliflower leaves …)
• A big handful of fresh parsley
• Enough water to cover all the veggies and a little more
• 1 bay leaf and a few springs of thyme
• A little salt

 
METHOD 

1. Cut the leeks in half lengthwise and rinse well under a tap to remove any sand imbedded between the layers.
2. Chop them small along with the garlic and soften under medium heat with a drizzle of olive oil or even a little water.
3. Add the rest except the parsley and cover with enough water plus a little more.
4. Bring to the boil then simmer for approx. 10 to 15 minutes.
5. Remove the bay leaf and the thyme sprigs.
6. Throw in the parsley at the end, then blend it all smooth.
7. Taste it and add a little salt and maybe a wee bit more, to your liking.

 
In this photo I show a tubs of Hungry Soul along with the bowl of soup – the Hungry Soul is optional. I sandwiched two slices of very nice sourdough bread with that Garlic & Chives cream cheese and ate it with the soup, it was absolutely gorgeous. In fact, I had to make another sandwich it was just so good. Optional perhaps, but why not enjoy life when it is so simple and so good?
 
Ingredients found in the Urban Coop – Cheese found under the sign VEGAN in the fridges.
 
Jacques … of the Hungry Soul 

Chicken noodle soup is a comforting classic that's perfect for any season. It's not only delicious but also nourishing, packed with protein, veggies, and warming flavors.

​Whether you're fighting a cold or just craving a hearty meal, this soup is easy to make and so satisfying! Plus a great way to use up leftover chicken and add any vegetables you have in the kitchen. I add chilli to mine for a bit of a kick.

Chicken Noodle Soup Recipe
Ingredients:

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, crushed
• 1.5 - 2L chicken stock or broth
• 250g cooked chicken, chopped or shredded
• 150g egg noodles (or your favorite noodles)
• 1 teaspoon dried thyme (or fresh sprigs)
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil/butter in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in garlic and cook for another minute.
2. ​Add the chicken stock, thyme, bay leaf, salt, and pepper. Bring to a gentle boil.
3. Add egg noodles and cook until tender.
4. Stir in shredded chicken and cook until heated through, about 3-4 minutes.
5. ​Remove the bay leaf. Taste and adjust seasonings if necessary. Ladle soup into bowls, garnish with fresh parsley, and enjoy warm!

This recipe is perfect for a cozy meal and freezes well for later. Enjoy!

Geraldine Fitzpatrick

Why Wooden Toys Are Perfect for a Zero-Waste ChristmasWooden toys are a timeless and eco-friendly alternative to plastic, making them a great choice for a zero-waste Christmas. These durable, high-quality toys often last for generations, reducing the need for constant replacements. Many wooden toys are crafted from sustainable materials and free from harmful chemicals, ensuring they're safe for children and better for the planet.
​
They’re also biodegradable, so when they’ve served their purpose, they won’t contribute to landfill waste. With their classic designs and tactile feel, wooden toys spark creativity and are cherished keepsakes that embody the true spirit of mindful, sustainable giving. Choose wooden toys this holiday season for gifts that are as kind to the Earth as they are delightful to play with.

Geraldine Fitzpatrick

Your local food and craft Christmas range is an absolute gem! With so many unique, handmade gifts and delicious local treats, it’s the perfect one-stop shop. From thoughtful presents to festive goodies, there’s something special for everyone on my Christmas list!

Being open 7 days a week makes it so convenient to pop in and support local producers and artisans. It’s great knowing my purchases make a difference to the community. And the plastic-free gift options? Such a fantastic touch!

I love being able to create custom hampers of my choice —a truly personal and sustainable way to gift this season. Thank you. Review by Paula
​
Let us know which of our products are your favourites and why
Email Geraldine [email protected]

The Caldesi Low Carb Christmas  Katie Caldesi

Yikes! The thought of trying to avoid sugar in the season it is may be a challenge but we bring you a cheat to help! Our recent seminar with Dr. David Unwin introduced us to the range of low carb books available and by extension we are fans of the Caldesi family! If an Italien celebrity chef  can go low carb then anything is possible! Here is the review from www.caldesi.com
 
Packed with great Christmas low-carb recipes this book is a must for anyone who's looking to cook healthy options of the Christmas classics. Ideal for anyone interested in cutting out sugar in and especially great for people following a low-carb, keto or paleo diet. Katie Caldesi is the bestselling author of a number of cookery books on the subject of the low-carb diet. She and her husband Giancarlo adopted a low-carb diet when he was diagnosed with type 2 diabetes, a condition he has kept in remission through following a low-carb and gluten-free diet.Some of the delicious, easy recipes include:

• Sausage Rolls
• Caraway and walnut baguettes
• Homity Pie'Bread' sauce
• Mince Pies
• Christmas Pudding
• Yule Log
• Egg Nog

​Anne Maher

The American election has happened and it appears that the shock is wearing off for many who were surprised at the result. It remains to be seen how this will all play out but I for one am hopeful that the Make America Health Again mantra will have a profound effect in reality. While most people seemed to focus on the figurehead of Trump, I have been interested in the team in the background. Recognition of the poisoned food system and the acknowledgement of the role of our farmers as a solution is tantalising stuff! Talks of school meals for children being organic…imagine that! I admit to getting rather excited at the prospect of Joel Salatin being asked to be an advisor to the new government on behalf of agriculture. The ultimate example of regenerative farming at policy level? Woooa! Progress! Enlightenment! The SAD (standard American diet) may become happy again…
 
Yin and yang later in the week on the other side of us a Uk political advisor John McTernan announces that farmers are “ an industry we can do without. We don’t need small farmers”. Ireland sits in the middle, a tug of war metaphorically speaking as changes are afoot. Amidst change there is bound to be chaos so hang on tight! Keep nourished and carry on! 

​Anne Maher

I admit to loving winter stews at this time when the nights are long and dark. Slow cookers are just the ticket and if it comes to a choice the air fryer will lose every time.

Filling and nourishing and can hide a few select “special” ingredients…I run the risk of repeating myself on this topic each year.

​It’s not just the flavour and value, it’s the timing. The realisation is I have more interest and motivation to cook in the morning, than in the evening after a day’s work. The chopping, slicing and dicing seems easier and less daunting at 7am than at 5pm. How rewarding to walk in the door to aromatic smells of dinner ready...not quite the private chef but damn it’s close. I figure I can then spend some saved time to catch up on Instagram chefs like Straker instead! Bon appetite! 

Anne Maher