Sunday, 10 May 2020

Forest Bouquet and Chilli Peanut Carrot Soup

Exercise for me has been by green prescription: being in the garden, weeding, toiling and sowing seeds in the sunshine.  I know i am lucky. 
I have not ventured far from the house or garden though, but yesterday I left the house for 'exercise' reconnecting with nature, but also to collect some 'sticks' to build bean frames for the vegetable plot.

I have spotted some wild nettle.  I may harvest some should i go out that way again, especially as i am missing my wild garlic forage.  I know this path is popular with dog walkers, so should i harvest any wild stinging nettle, it would be from the top and the leaves would be young and tender. 
It really was great to have my heart pumping and to breath the fresh open air.
As well as gathering some sticks for bean poles, I also came back home with a gift from nature - a  forest bouquet.  Its lovely, do you agree?!
When we got back home, I was glad to have had made this Chilli Peanut Carrot Soup in advance.  I had been inspired to make this Chilli Peanut Carrot Soup by Judee who blogs at Gluten Free A-Z Blog .  Her soup aptly called Pandemic Carrot Peanut Soup was shared on Souper Sundays hosted by Kahakai Kitchen, a space where bloggers can come share together once a week an share homemade comfort foods like soup, salads sandwiches appealed to me for many reasons.
 I did not have peanuts to hands, so used from crunchy peanut butter.  It was really delicious.  
Other Carrot Soup Recipes
Carrot and Orange Soup
Chilli Peanut Carrot  Soup

Serves 4


2 tablespoons olive oil
1 large onion, minced

6 medium sized carrots, peeled and chopped
1/2 teaspoon chilli flakes or to taste

850ml vegetable stock

2 - 3 tablespoons crunchy peanut butter

Salt and pepper to taste


Heat the oil in a wide pan, then add the onion and carrot in the oil and cook gently until it begins to soften. Stir in the chilli flakes and saute for a few minutes.

The add the stock.

Simmer for 20 minutes or until the vegetables are cooked.

Allow to cool if using a blender. 

Then liquidise either using a food processor or a hand blender.

Return to the pan, add the peanut butter .

Season to taste and reheat before serving. 
Adapted from this Carrot and Orange Recipe


  1. The forest bouquet is beautiful - it's such a tonic to be out in green space at the moment. Ours is quite limited, so I've been enjoying everyone else's. I love peanut butter in all things, especially sweet ones, so this soup is definitely one for me.

    1. Thank you. I was rather chuffed with it and your so right - such a natural tonic to be out in green space. Hopefully you will be able to step out a bit more, if you feel ready too. Totally recommend this soup.

  2. Shaheen,
    It looks like you and I enjoy the same types of food! I've been finding recipes on your blog, too, that I've been enjoying. In fact, I'm going to blog about your broccoli soup next week. Really liked it. I appreciate the shout out with the link to my blog! Have a great week and thanks!

    1. Thanks to you Judee.

      Yes I think your right, we do have similar tastes :) Look forward to seeing your the broccoli soup. Promise to come by a bit more often and not just for soup. You have a good week too. I am back into the flow of work again, albeit from the comfort of home.

  3. Yum! I've had my eye on Judee's soup too! I like how you improvised with the peanut butter too. ;-) Your forest bouquet is beautiful. Thanks for sharing with Souper Sundays.

    1. Its so good Deb. Totally recommend it.
      And yeah, i was super pleased with my bouquet from the forest.

  4. Of all the partners I've added to carrots for soup - I've never thought of peanuts! I'm intrigued!

    1. Belinda, its DELICIOUS I hope you try it


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