Tag Archives: spicy

Squash, Potato and Carrot soup

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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.

Soup with a hint of Paprika

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I have been away for a holiday over six days in Europe and really missed my soup making. We went to Prague in the Czech Republic, Vienna in Austria and Budapest in Hungary. What a brilliant trip! Everywhere we went we encountered Paprika. Smoked, Sweet and Hot. It seems to be a mainstay for them in their cuisine.

You can follow my emerging travelpod by clicking here

So as soon as I arrived back home I dived into the fridge to have a sort out. What emerged was a basic mixture of vegetables, so this is what I came up with. A vegetable soup with a hint of paprika running through it, lovely.

Serves: 4

Approximate Calories: 623 (156 calories per serving) 

Ingredients

  • 2 tbsp of rapeseed oil (olive oil will do)
  • 1 red pepper
  • 1 medium carrot chopped
  • 1 medium  onions chopped
  • 1 medium potato , chopped
  • 1 celery stick chopped
  • .5 leek chopped
  • 1 tin of chopped tomatoes
  • 1 splash of Worcester sauce
  • 1 tbsp of smoked paprika (hot or sweet to your taste)
  • salt and pepper to taste
  • 2 beef 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.

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.

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.