Category Archives: Soup

Roasted Tomato & Red Pepper Soup

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Delicious soup which is full of flavour perfect for lunch or as a light dinner.

As you may already know, I am incredibly fussy with many things; soup being one of them. When I was a child I had a bad experience with tinned soup and since then I have tended to stick to homemade soup.

I have a soup maker which makes the whole process of making soup so much easier and quicker; if only for the fact it blends the soup as well as cooking it which means less washing up! It also means I can use the base ingredients and quantities to come up with lots of different soups depending on what vegetables I have in the fridge that need using.

This Roasted Tomato & Red Pepper soup is a staple in my house. I roast the vegetables to give them more flavour in the soup, but if you want to make this really quickly you can miss this step out and go straight to adding everything to the soup maker. If you do this, I would reduce the garlic to 1-2 cloves though.

This recipe will make three generous portions which keep well in the fridge for a couple of days or can be frozen. If frozen, you can either defrost the soup or heat it from frozen. What is even better about this soup is each portion is only roughly 150 calories which makes it fantastic for those people trying to be healthier in the new year; or for people who just like tasty soup!

If you don’t like the idea of having tomato seeds in your finished soup, you can either de-seed your tomatoes before you roast them or pass the soup through a sieve after it’s been blended. Personally I don’t mind the seeds so I just leave it as it is.

5 large tomatoes
2  red peppers
3 cloves of garlic
300ml semi-skimmed milk
600ml chicken or vegetable stock
Sprinkling of frozen basil
½ tsp salt
½ tsp pepper

  1. Heat the oven to 180ºC. Chop up the peppers and tomatoes and add to an oven proof dish along with the garlic cloves, salt, pepper and thyme. Spray a couple of times with spray oil. Put the vegetables in the oven for roughly 30 minutes
  2. Take your vegetables out of the oven and add to your soup maker/pan with the stock and milk

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  1. If using a soup maker, set to the smooth setting and leave the machine to do the work
  2. If using a pan, cook for approximately 15 minutes and then blend until smooth

 

Sweet Potato, Leek & Rosemary Soup

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Deliciously thick and comforting, this soup is perfect for a winter’s evening.

I’m a little bit obsessed with soup at the moment. It is so quick and easy as I have a soup maker that not only cooks the soup, but then blends it if you want a smooth soup. Fresh, tasty soup in 21 minutes – perfect.

Making soup is so much better for you than buying tins or fancy soups from the chilled aisle in the supermarket. I know you can get ‘light’ or low calorie soups in the shops, but when making them yourself is so easy, why buy them?

I was looking through Pinterest, as I seem to spend half my life doing, and saw a pin for Sweet Potato, Leek and Rosemary Soup. The suggestion of the flavour combination was all I needed and I set about to create my own recipe using those three ingredients.

I use my trusty soup maker, but you can always make this in a standard pot. Just cook until the vegetables are tender and then blend using whatever you have whether that is a blender or a stick blender.

The quantities below are for two portions simply because I can only fit between 2  – 3 portions worth in my soup maker. I think cooking smaller quantities can be a good idea because if you make a big batch you either sicken yourself by eating it for days on end or freeze it. Don’t get me wrong, I still make soup and freeze it because it’s great to have when you haven’t had time or the ingredients to make it from scratch. But by making smaller batches, I now have lots of different flavours of soup rather than loads of one flavour.

My boyfriend isn’t usually the biggest fan of soup. He likes it but he would never opt to have it instead of a sandwich for example for lunch. As this was my first time making this recipe, I asked him to try it and I have honestly never seen him so excited over a savoury dish I have made. He wanted to eat some there and then (even though he had just had his lunch); and was distraught when I said I was going to freeze it. Over the next day or two he ended up eating all of it so I didn’t get a look in! He really liked it when soup is thick and the sweetness of the sweet potato are what makes him like this soup so much.

350g sweet potato, peeled and cubed
2 leeks (approx 200g), sliced
1 tbsp fresh rosemary
300ml semi skimmed milk
500ml water
1 vegetable stock pot
½ tsp salt
¼ tsp pepper

  1. Chop up all of the vegetables and add to your soup maker/pan with the rest of the ingredients
  2. If using a soup maker, set to the smooth setting and leave the machine to do the work
  3. If using a pan, cook until the vegetables have softened and then blend using a stick blender or pour into a blender to blend until smooth (could I have said blend any more times!)
  4. If the soup is too thick for your liking, add a little bit more water until it is the thickness you like

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Broccoli Soup

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We are well and truely in what I am calling Soup Season. Although the weather isn’t as cold as it usually is at this time of year, a lovely soup is still perfect on a cold, dark evening.

Soup has for many years been something I have been incredibly fussy about. I had a bad experience with some Heinz tomato soup when I was a lot younger and it has stuck with me. I don’t eat soup in restaurants and I have only found one bought soup that I liked which was Covent Garden chicken soup; but then to my disappointment they changed the recipe.

My Mum knows how fussy I am when it comes to soup so for Christmas last year she bought me a soup maker. The one I have is the Morphy Richards Sauté and Soup Soupmaker and is fantastic. Instead of following different steps and waiting for the soup to come up to the boil and then liquidising, this soup maker allows you to put all the ingredients in the machine at the start. It then does all of the work itself taking 21 minutes for smooth soup or 28 for chunky soup.

Since getting the soup maker, it has made making soup so much easier and quicker. It has also meant I have been able to experiment with even more flavours and am quickly expanding my soup repertoire – I’ve even made tomato soup!

The following recipe is the original one my Mum always used when she made her broccoli soup. It was from a microwave cooking book which looked like it was from the 70’s by Jill Spencer. Cooking soup in the microwave doesn’t sound particularly gourmet, but trust me this soup is delicious!

1 small onion
25g butter
25g plain flour
600ml hot chicken stock
230g broccoli florets
300ml milk
salt and pepper

  1. Chop the onion and put it in a 1.5 litre oven proof dish along with the butter. Cook in the microwave for 2 minutes
  2. Stir in the flour and then add the finely chopped broccoli, stock and salt and pepper. Cook in the microwave or 6 minutes, stirring twice
  3. Allow to cool slightly and then liquidise. Add the milk and the reheat in the microwave for 1 minute
  4. The soup can keep for up to 3 days in the fridge and just reheat in the microwave

Rien isn’t a fan of broccoli but when I first made him this soup he kept saying how delicious it was. Coming from someone who isn’t forthcoming with compliments about food, this must have meant he liked it! When we were next having soup for dinner, he automatically assumed it was broccoli soup and he was a bit gutted when he realised it wasn’t!

I really recommend trying this soup – you won’t be disappointed!