Archive for the ‘Soup’ Category

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Roasted sweet potato and coriander soup

Wednesday, February 2nd, 2011

Sweet potatoes
2 sweet potatoes
1 large onion
1 tsp olive oil
2 tsp coriander seed (or ground)
1/2 pint chicken (or veg) stock
1/2 chilli (optional)

Bake the sweet potatoes whole at 180 degrees for 40 mins or until soft.  Cut in half and scoop or squeeze out cooked flesh.  Discard the skins.  Grind the coriander in a pestle and mortar.

Peel and finely chop onion.  Gently fry the onion in a saucepan, then add the coriander.  Stir for a moment, then add the sweet potato and stock.  Add chilli, if using.

Leave to simmer for 30 mins then blend.  Check seasoning before serving with crusty rolls and butter.

Posted in Coriander, Onion, Recipe, Soup, Stock, Sweet potato, Vegetarian | No Comments »

Moroccan Chickpea and Lentil Soup

Thursday, December 23rd, 2010

Fresh Onion

1 onion
2 cloves garlic
1 tbsp olive oil
3 cups lentils (I use a mixture of white urid dal, orange dal and puy lentils)
1 tin chickpeas (drained and rinsed)
1 litre chicken (or veg) stock
15 dried apricots (chopped)
juice 1/2 lemon
1 tsp honey
2 tsp Ras El Hanout (Moroccan spice mix)
1 tsp salt

Chop onion and crush garlic.  Fry them in a big pot with a the olive oil for a minute or two.  Add the rest of the ingredients and bring to boil.

Boil for around an hour until everything is tender, adding more stock or water as necessary.  It should be a fairly thick soup.  Check the seasoning before serving with hunks of buttered, crusty bread.

Posted in Chickpeas, Dried Apricot, Garlic, Lemon, Lentil, Onion, Organic Box, Ras El Hanout, Recipe, Soup, Urid dal, Vegetarian | No Comments »

Mashed Potato Soup

Monday, November 15th, 2010

Raw Potato
1 or two mugs of left over mashed potato
1 pint chicken stock (from cube is fine)

Put the mashed potato into a saucepan and gradually add the chicken stock, stirring well to make sure the mash is broken up.  When you have reached a thick, creamy consistency, stop adding stock.

Bring the soup to boil and then season to taste.  You can add a little fried garlic if you like, or a couple of handfuls of grated cheese.  I prefer this soup plain and simple, with just some black pepper on top.

Posted in Potato, Recipe, Soup, Stock | No Comments »

Coconut Squash Soup

Sunday, October 10th, 2010

Kuri Squash
1 Kuri squash
1 Butternut squash
1 tbsp Olive oil
1 onion
1 tsp sage
50g creamed coconut (I used a patak’s sachet)
2 chicken (or veg) stock cubes
salt to taste

Cut the squashes in half and place on a tray, cut side up.  Roast in a 200c oven, for an hour.

Chop the onion finely and fry in a big pan with a little olive oil.  When glassy, add 1 1/2 litres of chicken stock.  Scoop the seeds out of the squashes and scrape the flesh out of the shells.  Discard the skin and seeds, and add all the flesh to the soup pan.

Bring to boil, then simmer gently for around half an hour.  Put the creamed coconut sachet in a cup of hot water, then add to the soup, together with the sage.

Leave to simmer for a further 10 minutes, then blend.  Add salt to taste (mine needed a tsp for the 2l of soup I made, but it depends on your stock cube).  Serve with crusty bread or buttered toast.

Posted in Butternut squash, Chicken Stock, Coconut, Kuri Squash, Onion, Organic Box, Recipe, Sage, Soup | No Comments »

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