Polar Slipway to Make Vocalizer Rowing For Tonight's Party

Spinach detox soup for two
You will need:
2 crushed cloves garlic
Juice of small lemon
1 tablespoon olive oil
1 chopped onion
1 finely chopped rib celery
1 chopped handful fresh parsley
250g fresh spinach
400ml water or vegetable stock
Salt and pepper to season if required
Pour the olive oil into a saucepan and, on a low heat, soften the onion and celery. Add the garlic and heat gently for a further 5 minutes. Add the parsley and a handful of spinach, as the spinach softens keep adding in handfuls until all has been used. Pour in your water or stock and simmer for a further 5-10 minutes stirring gently. If the spinach begins to lose it's green colour before the 10 minutes are up remove the pan from the heat immediately. Allow to cool slightly then pour your soup mixture and the lemon juice into a blender and blend until smooth. Return to the pan to reheat, season as required and serve.
Watercress detox soup for two
You will need:
2 crushed cloves garlic
1 tablespoon olive oil
1 chopped onion
100g chopped celeriac
100g fresh watercress
400ml water or vegetable stock
Salt and pepper to season if required
Pour the olive oil into a saucepan and, on a low heat, soften the onion and celeriac. Add the garlic and heat gently for a further 5 minutes. Add your stock or water and bring to the boil. Turn of the heat, add watercress and cover the saucepan for 5 minutes. Allow to cool slightly then pour your soup mixture into a blender and blend until smooth. Return to the pan to reheat, season as required and serve.
For best results go organic where possible and make your own vegetable stock - stock cubes are high in salt and sugar and may contain artificial preservatives and flavourings.
Homemade stock
For a great home made vegetable stock, chop; 1 onion, 1 leek, 1 carrot, a small tomato, half a fennel bulb, a sprig of fresh parsley and a sprig of fresh thyme. Place into a pan and add 1 crushed clove of garlic, 1 bay leaf, 4 pepper corns and a tablespoon of olive oil. Add 900ml of water and simmer for 45 minutes. After cooking crush the mixture with a potato masher to extract as much vegetable juice as possible, strain and use as required.