Archive for the ‘Soups’ Category

A lovely winter warmer, quick and easy, and delicious served with home-baked bread.

Serves 2-3


1 medium onion

1 clove garlic

1 large sweet potato

2 medium carrots

1 vegetable stock cube, dissolved in 1 1/2 pints water

1 tsp mild curry powder (to taste)

1/2 tsp pepper (to taste)


Chop the onion and soften in the bottom of a saucepan with a dash of oil.  Add the garlic clove, crushed and roughly chopped and the sweet potato and the carrots.  Cook for a couple of minutes, stirring.

Add the curry powder and pepper, stir to coat the vegetables.  Pour in the stock, bring to the boil and then simmer for 20-30 mins until the vegetables are cooked.

Use a hand blender to puree the bits.  Add pepper/curry powder to taste if needed.


With thanks to Kirsten at Aspiring Change for providing this recipe.



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Serves 4


1 pkg tempeh, cut into cubes
1 TBS white miso paste
2 tsp Swiss vegetable bouillon (powder)
Soy sauce
2 tsp olive oil
2 tsp sesame oil
1 TBS lemongrass, finely chopped
2 stalks celery, chopped
1 large carrot, chopped
1 leek, finely sliced
4 large leaves kale, ripped into small pieces (stem removed)
2 TBS parsley, chopped
Handful bean sprouts
4 shiitake mushrooms, dried or fresh and sliced
2 TBS coriander, chopped
1.5-2 pints water

Saute the tempeh in 1 tsp olive oil until golden, then sprinkle with soy sauce.  Heat through, remove and set to one side.  In a saucepan, saute the celery, carrot, leek and lemongrass in the remaining olive oil and the sesame oil.  Add the water and the bouillon, and simmer for 5 minutes.  Add the remainder of the vegetables and mushrooms, except the bean sprouts and herbs.  Continue to simmer for 10 minutes.  Remove 2 TBS of the stock to a cup and mix in the miso paste.  Add the paste back into the soup along with the bean sprouts, herbs and tempeh, mix through thoroughly and serve immediately.


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Serves 4-6

For the stock:
1 whole, organic chicken
1 onion
1 carrot
2 sticks celery
1 parsnip
Handful parsley

For the soup:
2 shallots, finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 TBS fresh ginger, finely chopped
1/4 tsp chilli
1 TBS olive oil
Meat from whole, organic chicken
2 pints chicken stock
2 tsp lemongrass
1/4 pint coconut milk
1/2 tsp turmeric
1 stick celery, julienned
1 carrot, julienned
1 leek, julienned
Handful mangetouts, sliced
Handful broccoli, cut into small florets
1 cup kale, cut into small pieces
2 TBS coriander or parsley, chopped (optional)

Place all of the stock ingredients in a large pan, cover with water and bring to the boil.  Simmer for about 1 hour until the chicken is cooked through. Remove the chicken, strain the broth and set it aside. When the chicken has cooled, remove the meat and shred it into pieces. Cook the shallots, onion, garlic and ginger in the oil with the chilli for 5 minutes. Add the stock, lemongrass, turmeric,
kale, celery, carrot, leek and broccoli to the pan. Simmer until the vegetables are tender (but not over-cooked), then add the shredded chicken, coconut milk and mangetouts. Heat through until cooked, add salt to taste and serve with chopped coriander/parsley (if desired).


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Summer vegetable soup

Serves 1


1/4 onion, sliced

1/2 garlic clove, crushed

1 tsp extra virgin olive oil

250ml vegetable stock

1 courgette, sliced

100g fresh tomatoes, skinned and chopped

1/2 red pepper, diced

1/2 green pepper, diced

1 tsp pesto

Fry the onion and garlic in the olive oil.  Add the stock, courgette, tomatoes and peppers, then simmer for 25 minutes until cooked.  Use a hand blender to whizz into a smooth consistency.  Serve with the pesto swirled on top.

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Broccoli and almond soup

Serves 1


120g broccoli florets

1/4 onion, diced

Pinch grated nutmeg

120ml boiling water

1/2 vegetable stock cube

75ml semi-skimmed milk

10g flaked almonds

1 tsp parsley, chopped

In a saucepan, mix together the broccoli, onion, nutmeg, water, stock cube and milk.  Simmer until the broccoli is cooked, then liquidise until smooth.  Pour into a bowl and garnish with the almonds and parsley.

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Amber tickServes 10


500ml hot chicken stock, made up with boiling water from a kettle

450g frozen peas

1 shallot, finely chopped

1/4 small red chilli, finely chopped

Zest and juice of 1/2 lemon

Few dashes of Worcestershire sauce

Large handful of curly-leafed parsley

100ml Greek yogurt

75g chorizo, diced

Pour the hot stock over the peas and leave for 5 minutes.  Empty into a blender and add the shallot, chilli, lemon juice, Worcestershire sauce and parsley.  Season, then blend until smooth.  Chill for least 2 hours.  Mix together the yogurt and lemon zest, and season.  Cover and chill.  Divide the soup among 10 cups, garnish each with a drizzle of lemon yogurt, then top with chorizo pieces and a grinding of black pepper.  Serve immediately.

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English garden soup

Serves 2


25g butter

1 large banana shallot, peeled and finely chopped

1 large garlic clove, peeled and finely chopped

1 medium cucumber, peeled and cut in half lengthways, seeds scooped out and discarded, flesh sliced into half-moons

Large pinch freshly ground nutmeg

Sea salt flakes and freshly ground white pepper

220g fresh French beans

200ml fresh chicken stock

1 soft-leaved round lettuce, core removed, leaves separated, core and leaves chopped

8 large sorrel leaves, chopped

2 TBS creme fraiche

Heat the butter in a pan over a low-to-medium heat.  When foaming, add the shallot and garlic and fry for 8-10 minutes, stirring regularly, or until softened but not coloured.  Add the cucumber and nutmeg, and season to taste.  Stir well and continue to fry the mixture for 3-4 minutes, stirring occasionally, until soft and translucent.  Add the beans and stock to the pan and bring the mixture to a simmer.  Cover and cook gently for 6-8 minutes, adding a little more stock as necessary to prevent the mixture from drying out, until the beans are tender.  Remove from the heat and set aside to cool slightly.  Then transfer the mixture to a food processor and blend to a smooth puree.  Set aside to cool further.  When the mixture has thoroughly cooled, add the lettuce leaves, lettuce core and the sorrel, and blend again until smooth.  Pass the mixture through a fine sieve into a large bowl.  Whisk in the creme fraiche until well combined – serve hot or chill in the fridge until cold.

Enjoy with a piece of fish or chicken to balance the meal.

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