Category Archives: Soup

Pumpkin & Sage Soup

  Comforting and full of flavour, this soup is perfect with some bread on a cold day.             Pumpkin based dishes seem to be everywhere this year so I thought it was about time I used it to make something other than my Spiced Pumpkin Cake or Pumpkin Cake Bars. Due to the pumpkin’s natural sweetness, the finished soup is quite sweet so is perfect for people with a sweet tooth – even in savoury dishes (like Mr Curly!). 

I’m definitely in a soup mood at the moment and have it for lunch most days during the week. I use my soup maker to make a batch of soup and then freeze it. This means I have a selection of different flavoured soup in my freezer which I can just defrost overnight. It also means I don’t have to have the same flavoured soup a few days in a row. 

I do love using my soup maker because it is so easy and quick. If you do not have a soup maker, you can still make this soup really easily, but you have to do a little bit more work yourself instead of leaving it all down to the machine. I like to think of this as not being lazy, but using a kitchen appliance to my advantage. I can have soup being made ready for lunch whilst I am making that night’s dinner. 

I must admit that I hadn’t peeled a pumpkin until making this recipe and was surprised at just how hard the skin was. Just a heads up – be careful and make sure you keep your fingers away from the knife. This soup is tasty, but not worth losing a finger over! 

If you want to make this soup when pumpkins are no longer in the supermarkets, do not panic; just use a squash instead and it will be just as tasty. If you are using a pumpkin, I would recommend using a small pumpkin rather than a large one. 

Serves 3 

1 small onion, diced
350g pumpkin, peeled and diced
300ml milk
500g vegetable stock
1 tsp dried sage
1 tsp sea salt
¼ tsp black pepper
1 tbsp cornflour mixed with 2 tbsp water (optional)

  1. Dice the onion and peel, deseed and dice the pumpkin. Add to your soup maker/pan with the rest of the ingredients 

  1. If using a soup maker, set to the smooth setting and leave the machine to do the work. I put my soup maker on twice to make sure the pumpkin was fully cooked through and blended smoothly 
  2. If using a pan, cook until the pumpkin has completely softened and then blend with a stick blender or in a liquidiser 
  3. Serve and enjoy 

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Leek & Potato Soup

Creamy, smooth and very tasty. This recipe is definitely the one for you if you are looking for a comforting and tasty soup. 

Leek and potato has to be one of the most popular soups – who doesn’t like it?! It is comforting, delicious and oh so familiar. 

Making soup is so easy whether you have a soup maker or not. I think you have to have a really good excuse if you decide to buy soup because I have never had a leek and potato better than homemade. 

One of the great things about this soup is that the potato acts as a thickening agent which along with the milk helps create a really smooth and creamy tasting soup without adding any actual cream. 

If like me you have a soup maker, try the soup after the first ‘cycle’. To make a smooth soup, my soup maker has a 21 minute cycle. After the first cycle you could see little lumps of potato and when I tasted it you could tell that the potatoes hadn’t been cooked enough even though I had cut them quite small. I just set the soup maker on for another cycle and it turned out perfectly smooth. 

I have been making this soup for years, before I got my soup maker. I used to make a big batch when I was at uni and freeze it so I could always grab some tasty homemade soup out of the freezer for a quick and tasty meal. In my final year at uni the house I lived in had a huge chest freezer which was hardly used by most of my housemates so I had plenty of room to freeze my batches of soup. 

If I have this soup at home, I like to cook some bacon until it’s really crispy and add it on top of the soup which adds another delicious flavour to the soup. It also makes it feel like a more substantial meal as well which is good if it is your main meal. Cooking bacon isn’t ideal if I’m having this for work at lunch because although we do have a grill and hob at work, it gets a bit busy in there so I wouldn’t want the hassle. Instead I take the precooked crispy bacon you buy in supermarkets and crumble this on top. It’s really easy, quick and very tasty. 

Serves 3 

350g potatoes, peeled
300g leeks, washed
300ml milk
500ml stock (chicken or vegetable)
2 tsp salt
¼ tsp pepper
Crispy bacon (optional)

  1. Chop the potatoes and leeks and add to your soup maker/pan with the rest of the ingredients (apart from the bacon)
  2. If using a soup maker, set to the smooth setting and leave the machine to do the work. I put my soup maker on twice to make sure the potatoes were fully cooked through and blended smoothly 
  3. If using a pan, cook until the vegetables have softened and then blend with a stick blender or liquidiser 
  4. If the soup is too thick for your liking, add a little bit more water until it is the thickness you like
  5. Eat as it is to keep it vegetarian, or add some crispy bacon 

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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

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

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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.

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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

 

Broccoli Soup

Tasty and comforting with the delicious taste of broccoli, this soup is perfect with a chunk of crusty bread. 

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 adapted from a recipe Mum used to make us growing up. It was from a very 70’s looking microwave cooking book and is a recipe I have made time and time again. If you want to be a little extravagant, you can always add a splash of cream when serving for an added creaminess. On one occasion, some leftover clotted cream managed to find its way into my broccoli soup and oh my goodness it was delicious. However, the cream is not necessary and it is delicious and healthy as it is. 

Mr Curly 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!

Recipe updated in 2017. 

Serves 3

1 small onion, diced
500ml chicken or vegetable stock
300g broccoli, cut into florets 
300ml milk
½ tsp sea salt 
pinch of black pepper 
1 tbsp cornflour mixed with 2 tbsp water 

  1. Dice the onion and cut the broccoli into small florets 
  2. Add all of the ingredients to your soup maker/pan 

  1. If using a soup maker, set to the smooth setting
  2. If using a pan, cook for roughly 10 minutes until the broccoli has softened and then blend with a stick blender or in a liquidiser 

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