Tag Archives: Easy

The Ferrelly Soup

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No talk of old vegetables, Abel and Cole or orange coloured soup, I promised Neil! So this soup was inspired by and named after the Ferrelly’s. With  last nights visit to the London Stadium alongside Neil, Joe and Alex Ferrely, only to witness West Ham scrape a lucky 1-0 win against an energetic and rather tenacious Burnley side, we enjoyed a lads night out.

Anyway at half time, to my surprise, I got a focused but welcome critique of my soup making blog. Too many orange soups and too many references to old knackered veg and they all look the same. So in a nod to Neils funny and constructive criticism here is a Soup with no old veg, not the same style of soup and definitely not an orange soup. Potatoes, leeks and onions form the basis of this soup and its green.

I hope this fits the bill?

Serves: 4

Approximate Calories: 464 (116 per serving) 

Ingredients

  • 2 tablespoon of olive oil (other types of oil will do)
  • 3 small onion, finely chopped (or 1 large onion)
  • 1 celery stick, finely chopped
  • 4 small leeks, finely chopped
  • 1 whole green pepper chopped
  • 4 medium potatoes chopped
  • 1 teaspoon of thyme
  • 2 knorr vegetable stock pot
  • Salt and pepper to taste
  • Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

  • Put all of the ingredients into the soup maker and set to smooth.
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 25 minute’s or so then blend when done until smooth.
  • For a thinner soup add more water for a thicker soup add less water.

Lentil and Pepper Spicy Soup

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In response to the cold weather, the Football and the Rugby this weekend. It left me with little time to prepare. A spicy medium thick soup was the answer.

Using my everyday soup as the base it provides a quick answer to my hunger.

Serves: 4

Approximate Calories: 550 (137 calories per serving) 

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 teaspoon of encona hot pepper sauce (or similar)
  • 1 tablespoon of tomato paste
  • 1 teaspoon of chilli tomato paste (or you can just add a red chilli)
  • 1 tin of plum tomatoes (whole or chopped)
  • 1 stick of celery
  • 1 carrot peeled and chopped
  • 1 peeled and sliced medium onion
  • 1 potato peeled and chopped
  • 1 red pepper chopped 
  • 1 garlic clove (or 1 squeeze from a tube)
  • 2 table spoons of red lentils
  • 1 Knorr Beef 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.

Black Bean Soup

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Preciosa sopa de frijoles!

I loved our trip to Mexico a few years back and loved the soup I had there. For this I like to add some Doritos or Tortilla’s and cheese to the soup at the end. I also occasionally add a 2nd can of beans to make it thicker.

Serves: 4

Approximate Calories: 600 (150 calories per serving)  (this will be more if you add the extra beans, tortillas and cheese. About 300 to 400 calories more)

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 2 garlic clove (or 2 squeezes from a tube)
  • 1 tablespoon of ground cumin
  • 1 can of black beans (I like Old El Paso black beans, use 2  tins for a thicker soup)
  • 2 medium onions
  • 1 and a 1/2 tablespoons of fresh coriander (1/2 for the Soup and 1 for the garnish)
  • salt and pepper to taste
  • 2 knorr chicken or vegetable stock pot or equivalents
  • Add hot water to (level 1 in the soupmaker the lower one) or to cover the contents

Method:

  • Put all ingredients in the soup maker and set to chunky or 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 chunky or smooth.
  • For a thinner soup add more water, for a thicker soup add another can of beans or add less water.
  • Optional – Cheese and Doritos or Tortilla’s to taste for sprinkling over the soup along with the coriander before serving.

Big Pete’s Broccoli Soup

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This is a recipe I used when my wife decided I liked Broccoli. We had two in the fridge and some other bits and pieces so I made this….

Serves: 4

Approximate Calories: 477 to 557 (119 to 144 calories per serving – 557 is with the milk added)

Ingredients

  • 1 table spoon of rapeseed oil (other types of oil will do)
  • 2 broccoli heads
  • 1 peeled medium potato
  • 2 peeled medium onions (or 1 large) 
  • 1 garlic clove (or 1 squeeze from a tube)
  • A pinch of Salt & pepper
  • 2 teaspoons of bouillon
  • 1 Knorr vegetable stock pot or equivalent
  • Add hot water to (level 2 in soupmaker) or to cover the vegetables

Method:

  • Put all ingredients in the soupmaker set to smooth. Add skimmed milk if required then whizz twice extra.
  • 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 till smooth.
  • For a thinner soup add more water, for a thicker soup add less water.
  • In this recipe you could add some milk instead more water for a creamier soup.