Soup recipes

Butternut squash, 1 onion, 1 celery stick, 1/2 red pepper, teaspoon garlic and ginger puree, pinch if chilli powder, 30 fl oz vegetable stick or water, 4 fl oz coconut milk

Bake butternut squash in oven 45 mins then discard seeds and remove flesh. Simmer remaining veg in stock until tender, add butternut squash and coconut milk, whizz in blender. 

This is the recipe but I only use as a guide these days I use fresh garlic and fresh ginger if no puree. Its a very gentle soup.

Thanks bakers, I will copy and give it a try once I get the ingredients.

Pumpkin soup

Pumpkin flesh chunks, carrot chunks, onion cut into wedges roasted until soft. Boil potato in vegetable or chicken stock. Whizz together. Add nutmeg. I didn't put some in a little as taster and decided against.

Butternut squash, 1 onion, 1 celery stick, 1/2 red pepper, teaspoon garlic and ginger puree, pinch if chilli powder, 30 fl oz vegetable stick or water, 4 fl oz coconut milk

Bake butternut squash in oven 45 mins then discard seeds and remove flesh. Simmer remaining veg in stock until tender, add butternut squash and coconut milk, whizz in blender. 

This is the recipe but I only use as a guide these days I use fresh garlic and fresh ginger if no puree. Its a very gentle soup.

 

Write your comments here...Try grilling some streaky bacon and sprinkling it over the soup when serving.I also add 1 teaspoon of mild curry powder to the veg stock and a chopped up fennel bulb but basically it's the same soup as you make.

We have a spicy sausage and lentil soup that goes down a treat. Basic veg consists of chopped onion and fennel, add 1 sliced carrot and 1 plump garlic bulb thinly sliced. Pour stock over veg (no need to sweat them) and add 50g. Red Lentils, washed, per 250ml of stock. I use about 250ml -300ml stock per person. Add 1 teaspoon of either marjoram or oregano (dried) Boil gently for up 1 hour. Meanwhile gently fry some chippolatas. I find the Bavarian ones that Lidl sell to be perfect. When they are cooked drain them and cut about 3 per person into small bite size pieces, about 6 for each sausage and add to the soup for last 10 minutes with seasoning.

If lentils have made soup too thick then let it down with some more hot stock. Great for winter.

A fave of ours is Carrot and sweet potato with coriander soup....chop up 1 large onion and shallow fry till soft then add 1 teaspoon of coriander ( more or less depending on your taste) and fry for about a minute....mix in 500g of peeled sliced carrots and 2/3 (depending on size ) sweet potatoes. Add 1 litre of chicken stock and leave to cook through. Once soft whiz  with a hand blender ( or your usual blender) and add a little water if needed for consistency.....delicious.

We have a spicy sausage and lentil soup that goes down a treat. Basic veg consists of chopped onion and fennel, add 1 sliced carrot and 1 plump garlic bulb thinly sliced. Pour stock over veg (no need to sweat them) and add 50g. Red Lentils, washed, per 250ml of stock. I use about 250ml -300ml stock per person. Add 1 teaspoon of either marjoram or oregano (dried) Boil gently for up 1 hour. Meanwhile gently fry some chippolatas. I find the Bavarian ones that Lidl sell to be perfect. When they are cooked drain them and cut about 3 per person into small bite size pieces, about 6 for each sausage and add to the soup for last 10 minutes with seasoning.

If lentils have made soup too thick then let it down with some more hot stock. Great for winter.

Write your comments here... Garlic addition should read 1 clove not bulb. Hope nobody has dashed out to make it!

Hmmmmm looking forward to trying these.  Keep posting  

We have a spicy sausage and lentil soup that goes down a treat. Basic veg consists of chopped onion and fennel, add 1 sliced carrot and 1 plump garlic bulb thinly sliced. Pour stock over veg (no need to sweat them) and add 50g. Red Lentils, washed, per 250ml of stock. I use about 250ml -300ml stock per person. Add 1 teaspoon of either marjoram or oregano (dried) Boil gently for up 1 hour. Meanwhile gently fry some chippolatas. I find the Bavarian ones that Lidl sell to be perfect. When they are cooked drain them and cut about 3 per person into small bite size pieces, about 6 for each sausage and add to the soup for last 10 minutes with seasoning.

If lentils have made soup too thick then let it down with some more hot stock. Great for winter.

What do you suggest in place of fennel? I don't like it

Thyme or Rosemary?