Extraordinary Way with Lettuce Leftovers Soup

Bank holiday Monday then. Just had a most magnificent light lunch using a Nigel Slater recipe from 2009. It is Ham, Lettuce, Peas, Spring Onions and Broad Beans. It was very tasty but as always there were some leftovers and some cooking liquor to use up.

I just had too!

Click the link for An Extraordinary Way Lettuce recipe

Lettuce

I rooted around my drawers and found some complimentary vegetables to add to my leftovers and began to create a soup for work tomorrow, which of course will need to be tasted today.

Serves: 4

Approximate Calories: 671 – 771 (193 –  calories per serving 

Ingredients

  • Any leftovers from the Extraordinary Way with Lettuce recipe (add 100 calories)

If you do not have any leftovers then start from the item below

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 1 onion, finely chopped
  • 1 carrot, chopped
  • 1 potato, chopped
  • 1 green pepper
  • 1 tin of chopped tomatoes
  • 6 splashes of Worcester Sauce
  • 1 cup of pearl barley
  • 2 teaspoons of vegetable bouillon
  • Add hot water to (level 2 in the soupmaker the lower one)

 

Method

  • Put all ingredients in the soup maker and set to chunky.
  • 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 until chunky.
  • For a thinner soup add more water, for a thicker soup add less water.
  • (Optional – serve with sliced or crusty bread) don’t forget to add the calories for these if you have them.

 

 

 

 

 

 

Why Rapeseed Oil! (I hear you say)

Okay for a good quality 500ml Rapeseed oil you are looking at about £2 to £5 pounds. Compared to a similar sized Olive oil that is about £2.50 to £5 so not much difference in price, but we feel that Rapeseed oil is more expensive and I don’t know why that is?

However the health benefits in are quite high. Rapeseed oil has the lowest saturated fat content cooking oils. Olive oil has twice the saturated fat (14%) and Rapeseed oil is far richer in Vitamin E, Omega-3 and 6 other fatty acids. It has a higher smoking point than which means its not as toxic at very high temperatures. so its an all round good product.

I use it a lot as it is better for me and has a lot benefits at my at my age.

In Summary Rapeseed oil is:

  • 10 times higher in Omega 3 than Olive Oil.
  • A good source of Vitamin E.
  • Higher in monounsaturated fats.
  • Beneficial due to having no artificial preservatives and is trans-fat and GM free.
  • Suitable for a variety of diets
    • vegetarian
    • gluten-free
    • Kosher
    • Halal.
  • Safe to cook at high temperatures only burning at 230c higher than Olive Oil.

Hill farm oils healthy eating

Something to do soup

Blimey! Doesn’t time fly when you’ve had some sherry!

Its now 1:30pm on a Saturday afternoon and the football is still not on, no 12:30 game today. The Scottish seem to have taken over with a re-run of the Rangers vs Celtic game, it seemed like they played only last week. Well i suppose with 6 old firm games ayear it would have been. Anyway I needed something to do so I thought I might fill in some time making soup! What a surprise I hear you all gasp.

Any way the Abel and Cole box was waiting for me when I got home a from a few days away on business, it was left alone and lonely on the hob, for my return. having drted it out I was left with Broccoli, carrots and a single onion.  So to work I thought.

Serves: 4

Approximate Calories: 468 (117 calories per serving) 

Ingredients

  • 2 tbsp of rapeseed oil (olive oil will do)
  • 1 medium potato
  • 1 stick of celery, chopped
  • 1 onion, chopped
  • 1 head of broccoli (use 2 if you really like broccoli)
  • 2 medium carrots, chopped
  • 2 garlic cloves
  • 2 tsp of mixed herbs
  • salt and pepper to taste
  • 2 vegetable stockpots
  • Add hot water to (level 2 in the soupmaker the lower one)

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 until smooth.
  • For a thinner soup add more water, for a thicker soup add less water.
  • (Optional – add 1/2 cup of cream, yogurt or milk to taste to make it creamy) don’t forget to add the calories for these if you have them.

Five Bean Salad Soup

Its still my birthday week so I am still using my present and “Nessie” is turning out to be a real boon. Anyway after attending Salute 2017, and then having a light Brazilian lunch at Cabana followed by a sobering dose of West Ham United football at the Queen Elizabeth Olympic Park or the London Stadium we saw Pixie Lott perform “Baby”! After all of that I was ready for some soup.

 

Five Bean Salad is my answer to a real Salad! No mucking around with fashionable leaf, No really fattening dressing to give it a bit of flavour and None of that boiled up Quinoa (we know its pronounced quin”o”ahh but they keep on saying keenwah!) anyway lots of healthy veg and beans in a Soupy Salad!

Serves: 4

Approximate Calories: 1040 (260 calories per serving – add about 150 calories if you have the bread) 

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 1 large onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 small potato, chopped
  • 1 green pepper
  • 1 tin of chopped tomatoes
  • 1 garlic clove, chopped
  • 1 tbsp of tomato paste
  • 6 splashes of Worcester Sauce
  • 1 tsp of Balsamic Vinegar
  • 1 knorr chicken stock pot
  • 1 tsp hot chilli powder
  • 1 tsp oregano
  • Add hot water to (level 2 in the soup maker the higher) or 1.2 litres in the pan

Method:

  • Set the soup maker to smooth.
  • Put all of the ingredients together into a saucepan add water and bring to the boil, then simmer for 20 minute’s or so then blend when done until smooth.
  • For a thinner soup add more water for a thicker soup add less water.
  • Optional – Crusty bread as desired and for a little kick add some chilli

Birthday “Nessie” Soup

On my birthday I got a “Nessie” from the Pead family. This meant that the day after I just had to make a soup for it! I thought of a nice warming Italian style, I grabbed my chopping board and set about making a Soffritto based soup!

Link to Nessie

Suddenly Nessie appeared from the depths of my soup pan and helped me to serve it to my plate. A most useful monster to help in my soupy endeavours in the future.

Serves: 4

Approximate Calories: 650 (163 calories per serving – add about 150 calories if you have the bread) 

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 2 medium carrots, finely chopped
  • 2 potatoes, chopped
  • 1 tin of chopped tomatoes
  • 1 cup of red wine

To make the Soffritto heat the oil in frying pan, add the onions, celery, potatoes, tomatoes, carrots and red wine, then soft fry for about 12 minutes. While that’s going on add the rest of the ingredients to the soup maker

  • 6 splashes of Worcester Sauce
  • 1 tsp of Bovril or beef extract
  • 2 knorr beef stock pots (Chicken or Vegetable stockpots will do as well)
  • 1 tsp hot chilli powder
  • 1 tsp oregano

Then pour in the Soffritto over the other ingredients in the soup maker

  • Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

  • Set the soup maker to chunky.
  • Alternatively when the Soffritto is ready put all of the ingredients together into a saucepan add water and bring to the boil, then simmer for 20 minute’s or so then blend when done until chunky.
  • For a thinner soup add more water for a thicker soup add less water.
  • Optional – Crusty bread as desired