Who Doesn’t like Celery

Its the Weekend!

Here is a question for you. Why is it that during the week I can sleep through to the alarm. Yet on Saturdays and Sundays I am up with the bleeding larks? Now its a weekend and I can have a long lie in. Here I am then up early with the rest of the family having their deserved long lie in, the house is like a morgue this morning.

So I think that we are having Chilli tonight and so I begin the preparation for that hot and mincey delight for dinner now as it can grow in flavour throughout the day. At the same time my thoughts began to wander towards lunchtime. I check the veg draw and a large head of Celery jumps into view and so I begin….

Serves: 4

Approximate Calories: 382 (95.5 –  calories per serving) if you add the butter: Calories 522 – 130.5 per serving)

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 1 or 2 cloves of garlic, crushed (to taste)
  • 1 onion, finely chopped
  • 1 medium potato, chopped
  • 1 whole celery (about 6-7 stalks), finely chopped
  • Optional (1 knob of butter)
  • 1 tsp of mixed herbs
  • salt and pepper to taste
  • 1 vegetable stockpots (chicken or bouillon will do)
  • Add hot water to (level 1 or 2 in the soupmaker whichever suit you)

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 – serve with crusty bread or a bagel, don’t forget to add the calories for these if you have them).

PS The chilli was a total and delicious success

My Vegetable Malarkey

I like vegetable soups. There it is, its out there. However sometimes you just need the basics and rough and ready approach to soup making. Malarkey is meaningless or nonsense, the Americans use the word Bunkum to describe it and its just that “nonsense”. But I cant call a soup that so its called my Vegetable Malarkey.

Now the soup can contain any good veg however it still needs a balance to it, so I used a mix of my favourites, all good solid veg to create mine.

Serves: 4

Approximate Calories: 540 (135 calories per serving) 

Ingredients

  • 1 tbsp of rapeseed oil (olive oil will do)
  • 1 tbsp of tomato paste
  • 2 garlic cloves
  • 2 onion, chopped
  • 1 carrot, chopped
  • 1 medium leek
  • 1 celery stick
  • 1 tbsp of fresh fennel chopped
  • 2 potato medium, chopped
  • 1 carton of passata (tomatoes)
  • salt and pepper to taste
  • 2 chicken stockpots (any will do)
  • Add hot water to (level 1 in the soupmaker the higher one)

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.

 

Whole Roasted Veg Soup

Whilst wrapping presents at the weekend it suddenly got very cold in my house. Instead of dutifully running upstairs to put the heating up a notch or two I decided to put the oven on for a while. Why I here you say? Well I thought I could use up, what I like to call, my “Roastable” veggies.

With the oven on and warming us up, I chopped the veg and I sliced the veg and put them all into the roasting tin, sprinkled them with olive oil and chucked in some herbs. then went back to finishing the wrapping. House cosy, wife warm and happy and presents done for Christmas. The Soup turned out nice too!

Serves: 4

Approximate Calories: 651  (162 calories per serving) 

Ingredients

  • 1 punnet of yellow tomatoes (any small tomatoes would do)
  • 2 medium red onions chopped and quartered)
  • 2 large beef tomatoes chopped and sliced
  • 1 medium potato sliced
  • 1 pepper (any colour will do, I prefer red)
  • .5 of a butternut squash chopped
  • 1 celery stick sliced small
  • 1 clove of garlic
  • 2 tablespoon of olive oil (other types of oil will do)
  • Salt and pepper to taste
  • 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 veg into chunks or slices and put them all into the roasting tin.
  • Cover with the 2 tablespoon of the oil, some black pepper and the herbs then roast for about 25 to 30 minutes s at about 200.
  • Remove the skins of the tomatoes and peppers if you want to ( I remove the tomato skins not the peppers)
  • Then put all of the ingredient’s, including the stockpots and water 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 really thick soup use 1 squash not .5 or if a thinner soup is required add more water for a thicker soup add less water.

Sunday Dinner Veg Soup

slvsSunday dinner in our house always leaves a trail of uneaten vegetables. They were dispatched to the fridge with the promise of bubble and squeak the following day.

As that promise receded into the distance I just had to use the vegetables for a lunchtime soup. The leftovers I had were made up of carrots, broccoli and fine green beans. However if you don’t have leftovers just use fresh veg instead.

In an effort to get some more flavour into my leftovers I have added some extras in the form of onions, celery and tomatoes as well as some nice, but very gentle spicing, sauces and pastes.

Serves: 4

Approximate Calories: 464 (116 calories per serving) 

Ingredients

  • 1 tablespoon of olive oil (other types of oil will do)
  • 1 large onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 whole red pepper chopped
  • 2 medium carrots, finely chopped (I used my leftovers)
  • 40 to 60 grams of extra fine beans chopped into short lengths (I used my leftovers)
  • 0.5 or 1 broccoli (to your taste again I used my leftovers)
  • 1 teaspoon of cumin
  • 1 teaspoon of curry powder (optional)
  • 1 tablespoon of tomato paste
  • 1 tablespoon of Worcestershire sauce)
  • 1 knorr vegetable stock pot (Chicken or Beef stockpots will do as well)
  • Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

  • Put all of the ingredients 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.
  • For a thinner soup add more water for a thicker soup add less water.