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.

Squash & Pepper Soup

Our first delivery of vegetables after our return from holiday contained two squashes. Jane mentioned that she loved these vegetables, this sparked me off to provide a delicious soup for my wife to enjoy at lunchtime. The question was what to put with it that she would like as well.

Red peppers to add some sweetness, potato for body and lentils for a bit of thickness. I also added cumin for additional flavour. Jane went got a baguette form around the corner and we were set.

Serves: 4

Approximate Calories: 623 (156 calories per serving) 

Ingredients

  • 2 tbsp of rapeseed oil (olive oil will do)
  • 2 red peppers, chopped
  • 1 medium potato, chopped
  • 1 whole squash, chopped
  • 1 tbsp of red lentils
  • 1-2 cloves of garlic
  • 1 tsp of cumin
  • 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.

Three Main Things in it Soup

Its Friday the 13th and anything could happen! The fear of the number 13 has been given the scientific name of Triskaidekaphobia. The fear of Friday the 13th is called Paraskevidekatriaphobia.

Anyway taking my lead from the Tri in Triskaidekaphobia I wondered if I could come with a soup that has three main ingredient’s that come in threes. I know its a very thin link here but as my son says “Whatever”. Well I did it! And to my amazement it works, it has a slightly sweet back note, but nonethe less a very tasty soup.

Serves: 4

Approximate Calories: 583 (146 calories per serving) 

Ingredients

  • 1 tbsp of rapeseed oil (olive oil will do)
  • 3 peppers (I used red, green and yellow)
  • 3 medium carrots
  • 3 medium red  onions
  • 1 tbsp of tomato paste
  • 1 garlic clove
  • 1 celery stick
  • 1 tbsp of oregano (or to taste)
  • 1 medium potato , chopped
  • 3 splashes of Worcester sauce
  • salt and pepper to taste
  • 2 vegetable or chicken 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.
  • Optional – You could use any vegetable (that you like) for your combination of three main things….

Tomato & Basil Soup

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.