Squash, Lentil and Ginger Soup

“Take your Soup to Work Day” If this is not a thing then it should be!

On Sunday I decided that I would take my soup to work for lunch. This soupy offering would replace my usual baguette, crisps and diet coke from a local bakery nearby.  The soup itself would provide me with the calories my body needed not the calories that my head desired and that would be sensible.

Being sensible with my food is not always my thing, also being able to do the right thing is sometimes against my nature as my friends would willingly testify to even if they haven’t been asked?  I set about my task of making a soup for work on the Sunday afternoon before the Tottenham v Bournemouth football match.

Anyway my internal fun police have now left the building so its probably off to the nearest pub to watch the second half……..

Serves: 4

Approximate Calories: 682 (170 calories per serving) 


  • 1 tablespoon of olive oil (other types of oil will do)
  • 1 large onion chopped
  • 1 celery stick sliced small
  • 2 garlic cloves chopped
  • 1 piece of ginger chopped (thumb sized)
  • 1 green pepper
  • 1 medium potato
  • 1.75 of a butternut squash chopped
  • 2 handfuls of red split lentils
  • 1 tsp of oregano
  • Salt and pepper to taste
  • 1 Knorr vegetable stockpot (any veg stock will do)
  • Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan


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

Lentil and Pepper Spicy Soup

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) 


  • 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


  • 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.