After a Long Hiatus – Long Game Tomato Soup

Posted on by

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

Posted on by

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

Posted on by

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

Posted on by

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

Easier Potato and Leek Soup

Posted on by

After Christmas “use up what’s left” style of soup.  I was inspired by a soup I had at a conference, it was a vegetable soup and I found it really tasty. While all around me were eating volumes of mini beef and ale or chicken and leek pies, with chips. Having no concern about me. I stuck to my guns and stayed with the healthier options.

Have found that this easy soup is really good at making you feel better. Its tasty, its velvety and its above all easy.

Serves: 4

Approximate Calories: 665 (167 calories per serving) 

Ingredients

  • 2 tbsp of rapeseed oil
  • 1 medium onion, chopped
  • 2 large leeks chopped (remove leaves)
  • 4 medium potatoes, chopped
  • 2 vegetable stockpots (any will do)
  • Salt
  • Plenty of Pepper to taste
  • Add hot water to (level 1 in the soupmaker the higher one) or 1 litre in the pan

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 crusty bread or some yogurt, crème fraiche or cream for a creamier taste.