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

Old Style Tomato Soup

Veg delivery is here so I am sorting the old from the new, with the old going into various soup and the unusable going into recycling. I hate throwing stuff away so I tend to soup up on Thursdays rather than throwing it all away. I didnt really know what to do with my soups until I came across this american site.

Foodsafety

Soups & Stews Vegetable or meat added 3 to 4 days 2 to 3 months

Here it states 3 to 4 days and 2 to 3 months for soup, but do be careful when storing in the fridge or freezing. Make sure the soup is at room temperature and allow for some expansion in the bag or container you are freezing the soup in.

My Leeky old tomato soup speaks for itself however, I have added a few more bits and pieces to give it a bit of body.

Serves: 4

Approximate Calories: 480 (120 –  calories per serving) 

Ingredients

  • 1 tbsp of rapeseed oil (other types of oil will do)
  • 2 cloves of garlic, crushed (to taste)
  • 1 onion, finely chopped
  • 1 medium potato, chopped
  • 3 carrots, finely chopped
  • 1 can of tinned tomatoes
  • 1 plum tomato chopped
  • 1 red or green chilli, chopped
  • salt and pepper to taste
  • 1 tbsp of Worcester sauce
  • 2 tab tbsps of balsamic vinegar
  • 2 stockpots (1 chicken and 1 vegetable)
  • Add hot water to (level 1 or 2 in the soupmaker whichever suit you)

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.

Potato, Carrot & Onion

Now that I am back in the groove with my soup making, I wanted to experiment with a chunky wholesome home style soup. It had to simple, tasty and warming as well as quick to make and not full of spurious ingredients that were not need .

I simply used potatoes, carrots, celery and onions and a tsp my Hungarian purchase of sweet and hot paprika to add the warmth that I wanted.

You can find some info here about Hungarian paprika by clicking here

Serves: 4

Approximate Calories: 741 (186 calories per serving) 

Ingredients

  • 2 tbsp of rapeseed oil (olive oil will do)
  • 2 sticks of celery, chopped
  • 2 carrots, chopped
  • 2 medium potato, chopped
  • 3 onions, chopped
  • 2 tbsp of pearl barley
  • 1-2 tsp of paprika (hot or sweet to your taste)
  • 1-2 cloves of garlic
  • salt and pepper to taste
  • 1 vegetable and 1 chicken stockpot
  • Add hot water to (level 1 in the soupmaker the higher 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.

Squash, Potato and Carrot soup

With so much squash in the fridge, I had another to use up, and a great response from my earlier effort I determined to use it for another squash soup. Having already used up the Red peppers I replaced these in the soup with carrots. This would help to keep the colour, as well as provide some flavour. I upped the potato count and dropped the lentils in favour of the onions.

We were set to soup and that’s what we did, flavour was good and the soup itself was thick and delicious

Serves: 4

Approximate Calories: 989 (247 calories per serving) 

Ingredients

  • 1 tbsp of rapeseed oil (olive oil will do)
  • 2 medium onions, chopped
  • 3 medium potato, chopped
  • 2 medium carrots,chopped
  • 1 whole squash, chopped
  • 1 cloves of garlic
  • salt and pepper to taste
  • 2 vegetable stockpots
  • Add hot water to (level 1 in the soupmaker the higher 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.

Soup with a hint of Paprika

I have been away for a holiday over six days in Europe and really missed my soup making. We went to Prague in the Czech Republic, Vienna in Austria and Budapest in Hungary. What a brilliant trip! Everywhere we went we encountered Paprika. Smoked, Sweet and Hot. It seems to be a mainstay for them in their cuisine.

You can follow my emerging travelpod by clicking here

So as soon as I arrived back home I dived into the fridge to have a sort out. What emerged was a basic mixture of vegetables, so this is what I came up with. A vegetable soup with a hint of paprika running through it, lovely.

Serves: 4

Approximate Calories: 623 (156 calories per serving) 

Ingredients

  • 2 tbsp of rapeseed oil (olive oil will do)
  • 1 red pepper
  • 1 medium carrot chopped
  • 1 medium  onions chopped
  • 1 medium potato , chopped
  • 1 celery stick chopped
  • .5 leek chopped
  • 1 tin of chopped tomatoes
  • 1 splash of Worcester sauce
  • 1 tbsp of smoked paprika (hot or sweet to your taste)
  • salt and pepper to taste
  • 2 beef stockpots
  • Add hot water to (level 1 in the soupmaker the higher 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.