Pie and Mash Soup

I was dared to make this soup after mentioning it in my last post. So I only went and did it, its a fairly simple soup and very filling.

As a test I bought a Cooks Pie and Mash carton from Sainsburys, purely to experiment with of course, and at £2.00 a carton if it failed I would not be too out of pocket.

PutThisInTheOven

I cooked the carton as per the instructions on the carton and was ready to go. I  put the Mash and Liquor in the soupmaker shown below.

LiquorAndMash

I then chopped the Pie into small squares

ChoppedPie

and added it to the soupmaker as shown below

ReadyToSoup

I also at this point added an extra potato, beef stock, vinegar, salt and pepper.

I have to say, surprisingly, it is a great tasting soup and I will try to make with the real thing next.

Serves: 4

Approximate Calories: 512 (128 –  calories per serving)

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 1 carton Cookes frozen pie and mash, cook as per instructions.
    • Pie, chop small and add to soupmaker or pan when cooked
    • Mash, add straight to soupmaker or pan when cooked
    • Liquor, add straight to soupmaker or pan when cooked
  • 1 Potato, chopped
  • 4-5 splashes of vinegar (or to taste)
  • salt and pepper to taste
  • 1 chicken 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.

 

 

Er… Asparagus & Spinach Soup?

Its Saturday morning, the day before a big match afternoon game Liverpool. Its more for the Benefit of Arsenal fans I think, if we win of course but hey ho! The last thing on my mind was doing a soup with Asparagus in it. I Loved Gary Larson’s take on it, but its not my favourite.

Failed Marketing Ploys – ” I Cuss, You Cuss, We All Cuss for Asparagus…..”  

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Spinach as well, what was I thinking of.  Probably this Larson cartoon as well.

Image result for gary larson cartoons spinach

Anyway this is what I came up with:

Serves: 4

Approximate Calories: 300 (75 –  calories per serving)

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 1 onion, finely chopped
  • 1 bunch of Asparagus (15 Spears or so), chopped (no woody ends)
  • 2 handfuls of baby spinach
  • 1 tsp of basil
  • 2 cloves of garlic, crushed
  • salt and pepper to taste
  • 2 chicken 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 – serve with crusty bread or a bagel, don’t forget to add the calories for these if you have them).

A sort of Mulligatawny Soup

As I awoke this morning in the rosy glow of knowing that my team would not be relegated, my thoughts drifted to towards the east end of London. At that moment I knew I was going to enjoy an “Indian” tasting soup a, my sort of Mulligatawny Soup! Well a Pie Mash a Liquor soup would be ridiculous…… Wouldn’t it?

Anyway the main difference with my mulligatawny soup is that it smooth. Also I have made it with lovely wife in mind, coming with some good curry flavour but not a load of heat. I used medium curry powder here. however I would recommend, if you like a bit more heat or flavour, using at least 2 teaspoons of one of the fantastic curry pastes that are available like Pataks , or available in one of the Supermarkets. More if like hot!

Whatever you choose this is a nice Saturday afternoon light lunch.

Serves: 4

Approximate Calories: 693 (173 calories per serving) 

Ingredients

  • 2 tbsp of rapeseed oil (olive oil will do)
  • 1 medium potato (2 for a bit of a thicker soup)
  • 1 medium leek, chopped
  • 1 onion, chopped
  • 2 medium carrots, chopped
  • 2 tsp of curry powder
  • 1 handful of fine green beans, chopped
  • 6-8 small cherry tomatoes
  • 1 handful of red lentils
  • 1 handful of pearl barley
  • 1 clove of garlic
  • salt and pepper to taste
  • 2 teaspoons of bouillon vegetable stock powder
  • 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 or more chickpeas.
  • Options (use your favourite Curry Paste instead of Curry powder, 2 potatoes instead of 1)

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