Tag Archives: soup

Squashy & Mildly Spicy Soup

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As the weather has decided by itself, with consultation, to remain steadfastly cold I meanwhile remain in the winter warmer mode of soup making.

My friends at Able and Cole sent me two large butternut squashes which I thought were headed towards the compost bin. But no I hear you say you cant do that with the most common of the winter squashes! These foot-long, bell-shaped and butterscotch coloured veg must be able to provide some goodness to you. Thinking about its it nutty flesh I began….

Serves: 4

Approximate Calories: 682 (170 calories per serving – if you have bread add about 100 calories) 

Ingredients

  • 2 tablespoon of olive oil (other types of oil will do)
  • 1 tablespoon of butter (optional)
  • 2 medium red onions chopped
  • 2 mild red chillies deseeded & chopped
  • 1.5 butternut squashes
  • 1 clove of garlic
  • 2 Knorr vegetable stock pots (any veg stock will do)
  • Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

  • Cut the squash into chunks cover in 1 tablespoon of the oil and some black pepper and roast for about 25 to 30 minutes at about 200.
  • When roasted put all of the ingredient’s 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.
  • Optional – If you like really thick squash soup use 2 squashes not 1.5
  • For a thinner soup add more water for a thicker soup add less water.

Soffritto Soup

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Continuing on the Italian theme I was intrigued by the “Soffritto”. This is the base for many Tuscan dishes including soups.

Why a base I thought this could make a soup in and of itself. So yet again I grabbed my chopping board and set about making a Soffritto to put in my Soup!

Link to Soffritto

I used the balance of my tomatoes from my veg box and began to create the soup.

Serves: 4

Approximate Calories: 600 (150 calories per serving – add about 150 calories if you have the cheese and bread) 

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 3 medium carrots, finely chopped
  • 10-12 small tomatoes, finely chopped (5-6 large tomatoes)

To make the Soffritto heat the oil in frying pan, add the onions, celery and carrots and soft fry for about 4 minutes.

Then add the chopped tomatoes to the Soffritto and fry for a further  8 minutes. While that’s going on add the rest of the ingredients to the soup maker

  • 1 green pepper chopped
  • 1 potato chopped
  • 2 knorr beef stock pots (Chicken or Vegetable stockpots will do as well)

Then pour in the Soffritto over the other ingredients in the soup maker

  • 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 – Parmesan cheese and crusty bread as desired (cheddar can be used)

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.

Leek, Pea and Potato Soup

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Winter is here!

A winter soup if I ever saw one. Its been Cold, Rainy and Dull outside so I decided that its a thick soup for me this time around. Simple, Warming, Comforting and Lovely.

Serves: 4

Approximate Calories: 733

Ingredients:

  • 1 generous tablespoon of rapeseed oil (other types of oil will do)
  • 2 cups of frozen peas (300 grams, I use Petit Pois)
  • 2 leeks (quite large or 3 smaller leeks) 
  • 1 potato (again on the large side or two smaller potato’s)
  • 1 vegetable stockpot (or equivalent) 
  • 1 teaspoon of parsley
  • 1.5 cups of milk (400 mil, I use skimmed milk but any will do) 
  • Equal amount of water to milk (for pan cooking) or fill to minimum level, in the Soupmaker.

Method:

  • Remove the outside of the leek and peel the potato, dice both into small chunks
  • 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 milk, for a thicker soup add less milk.

Gem Squash Soup

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This soup is made from the remnant’s of my weekly beloved Veg Box and it is absolutely delicious.

The three Little Gem Squashes were sitting unloved in the corner of my fridge so I decided to use them. As with the Black Ban Soup I do like to use some crushed Tortilla’s sprinkled over the top when service to add a little crunch.

Serves: 4

Approximate Calories: 571 (142 calories per serving – add 50 for 4 crushed tortillas over the soup for each serving).

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 1 knob of butter
  • 1 generous tablespoon of smoked paprika
  • 2 medium onions, chopped.
  • 3 little gem squashes cut into in chunks (or one large squash) with pulp removed.
  • salt and pepper to taste
  • 2 Knorr vegetable stock pots or equivalents
  • Add hot water to (level 1 in the soupmaker the lower one) or to cover the vegetables

Method:

  • Put all ingredients in the soup maker and set to the smooth setting.
  • 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 thicker soup add less water or more Squash.
  • Optional – Crushed Tortilla’s for sprinkling over the soup when serving.