Chilli, Red Pepper and Potato Soup

As lockdown is coming to an end and after gaining some weight its time to visit some healthy soup lunches again. As I look back it been nearly two years since my last post. We have moved on a lot since then and I have been doing a lot of work during the pandemic, chasing a degree in History and writing quite a bit too. So for a little while at least its back to the soupmaker recipes. My inspiration here is the need to break with sandwich/baguette style lunches and try to at least reduce my bread intake.

We also have a dog now Reggie! He has helped us through and also makes me walk twice/three times a day. A proper life saver is Reggie.

I love red peppers and chilli so why not try to combine them into a nice fresh soup with a bit of a kick.

Serves: 4

Approximate Calories: 573 (143.25 calories per serving)  

Ingredients

  • 2 generous glugs of oil
  • 2 cloves of garlic – chopped
  • 1 large onion – sliced
  • 2 Red Peppers – chopped
  • 1 or 2 red chilli’s (chilli flakes can be used instead)
  • 1 tbsp of Tomato paste
  • 1 large potato – chopped
  • 700ml to 800ml of Chicken stock
  • Pepper & Salt or to taste

Method:

  • Put the oil in soupmaker (sauté function) or pan and heat
  • Place the onions in the soupmaker or pan and sauté for about 3 minutes
  • Add the Peppers, Chilli & Garlic to the soupmaker of pan for a further 3 minutes
  • Turn off the sauté function. If using a pan then add ingredient’s to the soupmaker
  • Add the Potatoes & Tomato paste to the soup maker and stir
  • Add 700ml to 800ml to the soupmaker (it must be above the minimum level for the soupmaker
  • Add Salt and Pepper to taste
  • Set the soupmaker to Smooth to cook

This soup is a great lunchtime soup or a starter for a meal in a more formal setting, If you like your soups with a bit heat add more chilli’s or chilli flakes.

After a Long Hiatus – Long Game Tomato Soup

Well after an 18 month break due to family issues, work and life in general we are back still soup based but no longer all soupmaker recipes. To start with here is a tomato soup for my Son James, who fell in love with tomato soup on a recent holiday in Sorrento, Italy!

Marcella Hazan was/is my all time favourite Italian cook. Her simple Italian Tomato Sauce is to die for. This soup then is based on that sauce for a classic Italian taste and smoothness.

Serves: 4

Approximate Calories: 713 (182.75 calories per serving) including Mozzarella to serve  

Ingredients

  • 25% of a pack of butter
  • 1 medium onion quartered
  • 2 tins of whole plum tomatoes (or 800 grams fresh tomatoes)
  • 2 tablespoons of tomato paste
  • one tin of water
  • 1 tsp salt or to taste

Method:

  • Melt the butter in a large saucepan
  • When the butter has melted add the onions
  • Follow immediately with the plum tomatoes and tomato paste
  • And then the salt
  • Add one tin of water, then bring to the boil and reduce to simmer for 45 minutes
  • Add hot water if needed
  • Put through a blender to smooth
  • Add a ball of Mozzarella to serve
  • Parmesan, black pepper and crusty Italian bread on the table if needed

James thought the Tomato Soup was great by the way.

My Wife does Vegetable Soup

My Wife surprised me with this request, “I want to make a vegetable soup!” She said.

“Blimey, that’s out of left field” I said “What is wrong with you?” “Are you ill.” “You never want my vegetable soups.”

She said. “No Chillies, chilli powder, anything spicy and we are going easy on the pepper.” “Okay” I said, slightly taking offense. “Let’s do it together”. “Ooh Err” she said putting on her pinnie…..

Serves: 4

Approximate Calories: 990 (247.5 calories per serving) 

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 2 small carrots peeled and chopped
  • 1 medium onion chopped
  • 1 potato chopped
  • 2 leeks chopped
  • 1 tin of chopped tomatos
  • 1 tsp of parsley
  • 1 tsp of sweet paprika
  • 150 grams of Red Lentils
  • Salt & Pepper to taste
  • 2 Knorr vegetable stockpots or equivalents
  • Add hot water to (level 2 in soupmaker) or to cover the vegetables

Method:

  • Put all ingredients in the soup maker and set to smooth.
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so, then blend when done untill smooth.
  • For a thinner soup add more water, for a thicker soup add less water

French Onion Soup

Serves: 4

Approximate Calories: 620 (155 calories per serving) 

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 6 onions peeled and chopped
  • 1 potato chopped
  • 1 glass of red wine
  • salt & pepper to taste
  • 2 Knorr beef stockpot or equivalents
  • Add hot water to (level 2 in soupmaker) or to cover the vegetables

Method:

  • Put all ingredients in the soup maker and set to smooth.
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so, then blend when done untill smooth.
  • For a thinner soup add more water, for a thicker soup add less water

Ham & Lentil Soup

After a week back at work and eating loads of good food, I need to get back to making simple and quick soups. This is what I am going to call my “Everyday Range”.

A few ingredients maybe three to six basic vegetables that are easily available and even easier to put into a soup kettle and produce a great tasty lunch. Soups you can have at work, at lunch or the weekend. Soups that you use to replace a few strategic dinners in the week.

Healthier, less calorific and filling.

Serves: 4

Approximate Calories: 748 (187 calories per serving) 

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 6 small carrots peeled and chopped
  • 2 Slices of ham ripped or chopped
  • 1 teaspoon of hot smoked paprika
  • 1 medium onion chopped
  • 150 grams of Red Lentils
  • Pepper to taste
  • 1 Knorr chicken and 1 vegetable stockpot or equivalents
  • Add hot water to (level 2 in soupmaker) or to cover the vegetables

Method:

  • Put all ingredients in the soup maker and set to smooth.
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so, then blend when done untill smooth.
  • For a thinner soup add more water, for a thicker soup add less water