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.

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….

Potato & Leek Surprise

This morning I am mostly recovering from Jane’s birthday. We wandered down into town last night with some friends to Pincho’s, a local Spanish Tapas bar and restaurant. After a very good meal, some great conversation and a lot of drinks we went home and danced into the wee small hours.

While I was preparing Jamie Oliver’s 5 hour Lamb for Jane’s Birthday Sunday Dinner at 4pm this afternoon, I worked on making a soup for the light evening meal (if we have one!). Searching all of the vegetables we have in the fridge I happened on some Potato’s, Leeks & Onions. Hence the Surprise! I was intending to make a spicy tomato soup.

This soup I have found is a great comforter after a night out.

Serves: 4

Approximate Calories: 931 (233 calories per serving) 

Ingredients

  • 2 tbsp of rapeseed oil
  • 1 medium onion, chopped
  • 2 carrots chopped
  • 3 or 4 sticks of celery chopped
  • 4 medium leeks chopped (optional, I remove the green leaves)
  • 4 medium potatoes, chopped
  • 1 tbsp butter
  • 2 chicken stockpots (any will do)
  • 2 garlic cloves, peeled and chopped)
  • Salt and Pepper to taste
  • Add hot water to (level 1 in the soupmaker the higher one) or 1 litre in the pan

Method

  • Put all ingredients in the soup maker and set to chunky.
  • 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.
  • For a thinner soup add more water, for a thicker soup add less water.
  • Optional: Serve with crusty bread or some yogurt, crème fraiche or cream for a creamier taste.

Celery and Stilton Soup

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.

Mixed Pepper Soup

Another soup born out of the necessity to not put good food in the compost bin. So with a plethora of sweet peppers of all colours I started making up a recipe that would be overpoweringly peppery.

All you need to know about bell peppers

Going back to the basics about my love of soups I created this soup. Its batched up and ready for the fridge. By the way its a silky, gorgeous, lovely load of wonderment! Even if I do say so myself.

Serves: 4

Approximate Calories: 683 (170 calories per serving) 

Ingredients

  • 1 tablespoon of olive oil (other types of oil will do)
  • 2 onions, finely chopped
  • 1 green pepper chopped
  • 1 yellow pepper chopped
  • 3 red peppers chopped
  • 1 teaspoon of thyme

Fry the onions and the peppers in a tablespoon of the oil for about 12 to 15 minutes to soften them (like we did with the Soffritto Soup).

Then add to the soupmaker:

  • 1 tablespoon of olive oil (other types of oil will do)
  • 1 teaspoon of smoked paprika
  • 1 potato chopped
  • 2 knorr chicken stock pots (Chicken or Vegetable stockpots will do as well)

Then pour in the fried onions and peppers to the soupmaker

  • Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

  • Set the soup maker to smooth.
  • Alternatively put all of the ingredients into a saucepan when ready 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 – add an extra green pepper to taste. Or some chilli for a bit of heat.