Tag Archives: basic

Celery and Stilton Soup

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Looking through the fridge I noticed we had a lot of Celery left. I mean lots, four heads of Celery in fact! And while sifting through the cheese draw I found there was some still some Stilton cheese, with no port left there was only one thing to do. Go and get more port!

No, seriously, I thought that’s too easy lets make some soup for work. So, with a few more ingredients from the fridge I set about making a Celery and Stilton soup. All of this under the watchful gaze of the my other half. “Why are you making soup at 8:30pm in the evening while EastEnders is on” she said. “I wonder” was my whispered answer……

Serves: 4

Approximate Calories: 874 (219 calories per serving) 

Ingredients

  • 2 tbsp of rapeseed oil
  • 2 medium onions, chopped
  • 1 clove of garlic (or more to taste if like garlic)
  • 1 head of celery chopped (about 5 to 6 medium sized sticks)
  • 1 potato medium, chopped
  • 2 vegetable stockpots (any will do)
  • 100g of stilton (or any other blue cheese) crumbled
  • salt and pepper to taste (remember the Stilton will be a little salty)
  • Add hot water to (level 2 in the soupmaker the lower one) or 1 litre in the pan

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.

Tomato & Basil Soup

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In answer to a plea from my son I have put together a very basic tomato and basil soup. This one is light on the ingredients  but with some powerful flavours.

Also this is a planned attempt to get him away from Nandos, Wagamamas and Subways. As I have him working at 16, like any good Victorian dad should do, he has his own money to spend, so he tends to spend it on food.

Serves: 4

Approximate Calories: 520 (130 calories per serving) 

Ingredients

  • 1 tbsp of rapeseed oil (olive oil will do)
  • 2 tbsps of tomato paste
  • 1 garlic clove
  • 2 splashes of worcester sauce
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stick of celery chopped
  • 2 peppers, chopped (any colour)
  • 1 potato medium, chopped
  • 1 tin of plum tomatoes
  • 1 beef tomato, peeled (or 2 medium tomatoes)
  • 1 tbsp basil, chopped
  • 2 vegetable stockpot (any will do)
  • Add hot water to (level 2 in the soupmaker the lower one) or 1 litre in the pan

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.

Broccoli & Stilton Soup

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Again we have lots of things left in the fridge, they are not leftovers but just things we didn’t really get around to eating. This leads me to having a classic of a soup.

Serves: 4

Approximate Calories: 1,011 (252 calories per serving) 

Ingredients

  • 2 tbsp of olive oil
  • 1 onion, chopped
  • 1 broccoli chopped
  • 1 stick of celery chopped
  • 1 leek chopped
  • 1 potato medium, chopped
  • 1 tsp butter
  • 1 vegetable stockpot (any will do)
  • 140g stilton or other blue cheese, crumbled
  • Add hot water to (level 2 in the soupmaker the lower one) or 1 litre in the pan

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.

My Everyday Soup

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While my family prepares for Halloween I am preparing my soup for the following day. As we are busy I revert to my everyday classic soup.

Serves: 4

Approximate Calories: 474 to 378 (118 to 94.5 calories per serving – 378 is using a small punnet of cherry tomatoes)

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 1 or 2 splashes of Worcester sauce
  • 1 tablespoon of balsamic vinegar (optional)
  • 1 punnet of small tomatoes or 6 large tomatoes, chopped
  • 1 stick of celery
  • 1 medium stick of leek
  • 1 peeled medium onion (or 1 large if you like onion) 
  • 1 garlic clove (or 1 squeeze from a tube)
  • 1 tablespoon of tomato paste (I like the chilli one so I use a teaspoon)
  • 1 table spoon of mixed herbs
  • 2 teaspoons of bouillon
  • 1 Knorr Beef or Vegetable stock pot 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.