Hi Nicole, great to hear that you enjoyed the soup 🙂 its definitely one of my favourites. I can certainly look into working out the calories minus the bread for you. I'll get back to you with an answer as soon as I can. Thanks, Debbie

Hi Debbie!

I just made the Tuscan Ribbolita soup and it was delicious! Would you happen to know the calories per serving without bread? Thanks

Hi Debbie,

Great to hear you enjoyed the chicken and leek recipe. I imagine mixing some tagliatelle in the sauce would work really well, although i haven't tried this. I also have a creamy mushroom pasta recipe - you could try this and add cooked chicken?

Thanks for trying out my recipe - let me know if you make the mushroom pasta 🙂

Debbie

Hi Kathleen, So great to hear that you enjoyed the sweet potato burger recipe 🙂 Thanks for the comment, Debbie x

Hi Julie, thanks for your comment - did you mean to leave this under a particular recipe? If you want to let me know which one? Tarragon is quite sweet with an aniseed flavour so fresh fennel or fennel seed would be a good substitute, but this is quite a strong flavour so maybe use half as much. Or if you want to keep the green fresh look you could try basil - and still get the sweet flavour.
I love chestnut mushrooms and use these in place of standard mushrooms all the time. However, the above does depend on which recipe you're making. Do get back to me. Thanks 🙂
Debbie x

I do also have a beetroot hummus recipe if you're a fan of hummus: https://properfoodie.com/beetroot-hummus/

Hi Glyn, thanks for your message. I dont currently have beet or parsnip soup recipes on properfoodie but happy to suggest a few ideas. For parsnip I'd peel and slice parsnips into chunks, drizzle with oil and roast for half an hour. In a pan sweat down chopped onion and garlic, add the roast parsnip and if you want a curry or spicy soup add in 2 tsp of curry powder or 1tsp of cumin and 1 tsp of ground coriander. then add enough stock to cover the ingredients and simmer for 5 mins.Then use a hand blender or transfer to a blender and blitz until smooth. Taste and add salt if needed. Add a dash of cream for a creamy version.
Beetroot soup - trim beets and chop into small cubes. In a pan, fry onions and garlic in oil until soft, add beetroot and continue to cook for 5 minutes. Cover with stock and simmer for 20 minutes or until beetroot is tender. Blitz until smooth in blender. Taste and season.
Tip: when blending add the chunky bits then add the stick gradually until you're happy with the consistancy.
Both soups will also work well with potato added or apple added. And for extra flavour you can also add chopped carrot and chopped celery when frying the onions. Beetroot is also great served with a bit of horseradish. Hope this helps!!
Debbie

Hi Shirley,
I hope you are having a lovely day. Apologies that you are having trouble with the printing. This seems to be working fine on my laptop. Could you let me know exactly what the issue is and I'll try and get this fixed for you. There should be 2 print buttons visible on each post. One is at the top of the post and the other is on the actual recipe card. What happens when you click either of these? You should get the printed version appearing?? Do let me know and if I can't sort it I would be happy to email you pdf versions of any of the recipes you are interested in.
Thanks so much for stopping by and I hope to hear from you soon.
Debbie

Thanks so much Keith! And welcome!! I hope you enjoy the recipes!! 🙂