Tag Archives: Thick Soup

My Red Cabbage Soup

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Inspired by a friends request for a soup, especially at this time of year, over indulgence has to be dealt with and a good left over soup will deal with this. My red cabbage and roast potato soup should help. Whatever you do remember that this is a leftover soup so you can try manage the amounts against what you have left, if you more of one thing and less of another be inventive. The basic soup is robust and will still deliver.

Serves: 4

Approximate Calories: 907 (226 calories per serving) 

Ingredients

  • 1 tbsp of olive oil
  • 1 red cabbage, shredded
  • 1 onion, diced
  • 4 leeks, diced
  • 4 roast potatoes (normal will do too)
  • 1 tsp of balsamic vinegar (optional)
  • 1 tsp turmeric
  • 1 tsp caraway seeds
  • 1/2 tsp pepper
  • 1 Knorr vegetable stockpot (any veg stock will do)
  • Add hot water to (level 1 in the soupmaker the lower) or 1 litre in the pan
  • 1 dollop of sour cream (or similar) to garnish (optional)

Method:

  • Put all of the ingredient’s into the soup maker and set to smooth or chunky.
  • 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 ior chunky.
  • Optional – If you like a thinner soup just add more water or for a thicker soup add less water.

Black Bean Soup

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Preciosa sopa de frijoles!

I loved our trip to Mexico a few years back and loved the soup I had there. For this I like to add some Doritos or Tortilla’s and cheese to the soup at the end. I also occasionally add a 2nd can of beans to make it thicker.

Serves: 4

Approximate Calories: 600 (150 calories per serving)  (this will be more if you add the extra beans, tortillas and cheese. About 300 to 400 calories more)

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 2 garlic clove (or 2 squeezes from a tube)
  • 1 tablespoon of ground cumin
  • 1 can of black beans (I like Old El Paso black beans, use 2  tins for a thicker soup)
  • 2 medium onions
  • 1 and a 1/2 tablespoons of fresh coriander (1/2 for the Soup and 1 for the garnish)
  • salt and pepper to taste
  • 2 knorr chicken or vegetable stock pot or equivalents
  • Add hot water to (level 1 in the soupmaker the lower one) or to cover the contents

Method:

  • Put all ingredients in the soup maker and set to chunky or 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 chunky or smooth.
  • For a thinner soup add more water, for a thicker soup add another can of beans or add less water.
  • Optional – Cheese and Doritos or Tortilla’s to taste for sprinkling over the soup along with the coriander before serving.