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In winter, we probably have soup for one meal everyday. (In summer, it's replaced with a salad.) I always make my own - once you've got some practice in it's hard to go back to the taste of tinned or packet soups.
- leek & potato soup
- root veg and lentil soup
- broccoli and stilton soup
- sweet potato and coconut soup
- curried parsnip soup
In winter, we probably have soup for one meal everyday. (In summer, it's replaced with a salad.) I always make my own - once you've got some practice in it's hard to go back to the taste of tinned or packet soups.
I use a pressure cooker. It's fast, retains the nutrition and saves energy. This is mine - it's a Tefal signed by Jamie Oliver. It's not scary to use at all.
I don't start my soups by frying (I don't like the taste, the extra fat or the calories). I put the ingredients in the pressure cooker and cover them with stock (see page) then cook them on the veg setting for 8-10 minutes. I usually blend all or part of the soup when it's cooked. More water can be added while blending if needed. Here are some of my favourite combinations in vegetable bouillon (see Stock page):
- Leek & Potato - I usually only blend half of this as I like the potato chunks. I add lots of garlic too.
- Root veg & lentil - any combination of carrots, swede, parsnips, sweet potato and red split lentils. I add root ginger (see Curry page) and garlic. I sometimes add garam masala or ground allspice too. I blend all or part of it.
- Broccoli & stilton - with a potato or two to thicken it and some garlic. Add the stilton (or any blue cheese) before blending.
- Sweet potato & coconut - with root ginger, lemongrass, chilli (see Curry page) and red split lentils. Add dessicated coconut and coconut milk or creamed coconut before blending.
Curried parsnip soup (recipe donated by 'she who likes to be anonymous')
You will need:
- 2 fl oz / 60ml veg oil
- 1 large onion
- 2 cloves garlic
- 1 teasp turmeric
- 1/2 teasp ground cumin
- 1/2 teasp ground gingerr
- 1/2 small chilli
- 625g parsnips peeled, and chopped
- 2 cooking apples; peeled, cored and chopped
- 32fl oz / 1 litre veg stock
- salt & pepper
- 8 fl oz / 250ml cream
1. Warm oil in a large saucepan over a medium heat. Add onion and garlic and cook until onion softens (about 3 mins).
2. Stir in turmeric, cumin, ginger and chilli. Cook for 2 mins stirring occasionally.
3. Add parsnips and apples and stir well. Cover and cook for 5 mins stirring occasionally.
4. Stir in stock and season with s&p.Bring mixture to a boil over a high heat, then reduce heat, cover and simmer until parnips are soft - 30-40 mins.
5. Blitz and enjoy!
