Category Archives: Soup

Spiced Chickpea & Cauliflower Soup

Thick, creamy and subtly spiced. This Spiced Chickpea & Cauliflower Soup is healthy and delicious especially with it’s crunchy topping. 

 
Soup is such a versatile and easy dish that is so comforting. As I have mentioned before, I am very fussy when it comes to soup which is why I always make my own. It also means I can decide exactly which ingredients I use in my soup helping keep them healthy. 

Each Christmas my parents put together a huge box of cupboard staples for my sister and I. They started doing this when we had recently moved out as a way of helping us stock our cupboards. It has now become a tradition due to how excited my sister and I, along with our husbands got every year when we opened the box filled with goodies. 

Sometimes we get some ingredients that we wouldn’t usually buy for ourselves and swapping does happen! However the Christmas before last I got a tin of chickpeas which I have never bought before but didn’t swap. I am not a huge fan of pulses and beans and I want to try to incorporate more of these into my diet, so this lonely can of chickpeas was a step in the right direction. 

After over a year of them sitting in my pantry, I decided it was finally time to bite the bullet and use them. Soup was the first thing that sprung to mind, closely followed by spices which is how my Spiced Chickpea & Cauliflower Soup came about. 

The chickpeas give this soup a delicious thick and creamy consistency which make this soup so cosy and comforting. Also the crisp topping adds some texture which is great with the silky smooth soup. 

This recipe is obviously vegetarian, but you could also easily make it vegan by switching the semi skimmed milk to dairy free milk. 

Serves 3 

For the soup 
1 x 400g tin of chickpeas, rinsed (reserve approx 1 tbsp)
400g cauliflower
½ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground tumeric
¼ tsp garam masala 

2 tsp sea salt 
Pinch of ground black pepper
300ml semi skimmed milk
400ml vegetable stock 

For the topping
1 tbsp reserved chickpeas
30g cauliflower
¼ tsp sunflower oil
¼ tsp sea salt
Sprinkle of cumin
Sprinkle of tumeric 

  1. Drain and rinse the chickpeas and add to your soup maker/pan making sure you reserve a heaped tablespoon
  2. Cut the cauliflower into florets and add to the soup maker/pan along with the rest of the soup ingredients 

  1. If using a soup maker, set it to the smooth setting and leave it to do it’s magic
  2. If using a pan, bring to the boil and then simmer for 20 minutes or until the vegetables are soft. Blitz until smooth 
  3. As the soup is cooking, make the topping. Preheat the oven to 200ºC/ 180ºC fan assisted
  4. Cut the cauliflower into very small florets and add to the chickpeas 
  5. Mix with the rest of the ingredients and cook in the oven for 10 minutes until browned and toasted 

  1. Serve the soup sprinkled with the crunchy topping 

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Creamy Vegetable Curry Soup

Thick, creamy and comforting soup with the delicious flavours of your favourite curry. This Creamy Vegetable Curry Soup is quick, easy and packed full of vegetables and flavour. 

I do love a good soup. But as I’ve mentioned before, I am fussy about them. This is why I much prefer to make it myself rather than buy it. Making it yourself means you can control what is in it so it can be a healthy and delicious meal.

I knew I wanted to make a soup that included some spice. This is because the rest of the soup recipes I had made were quite subtle relying on the flavours of the vegetables. My inspiration behind this recipe came from my Vegetable Curry. I feel that in winter we tend to stick to comforting recipes like stews and casseroles which can sometimes lack a bit of spice. This soup still provides you with the comfort that you need, but a bit of spice too which makes it a welcome change. 

As with my Vegetable Curry recipe, you can add any vegetables you like to this Creamy Vegetable Soup. This makes it a great way of using up any vegetables that may be looking a little sad but will still taste great. You could even add some spinach to the soup once it has been blended to add another texture to the soup.

The potatoes in this soup help naturally thicken it as well as providing a creamy texture. If you did want to make the soup slightly thinner, you could add roughly 100ml more stock. Personally I like this soup being thick because it fills me up more which is always a good thing when its cold! 

I try to eat soup without any bread which is another reason why I am such a fan of thick soups. If you did want some bread, why not eat it with some naan bread or poppadums. You could also add some left over cooked shredded chicken if you wanted to make it into an even heartier meal. 

Another fantastic thing about this Vegetable Curry Soup is that it is healthy as well as being delicious. When you consider the potato in this recipe is split between 3 large portions, it really isn’t that much at all. And the milk I use is semi skimmed which means that isn’t bringing much fat there either. You could also use 1% fat milk if you wanted to. If you did want to skip the milk you could just add more stock, but I like the creaminess it provides. 

Serves 3 

¼ tsp sunflower oil
1 small onion, diced

2 tbsp curry paste (I used Tikka)
300g potatoes, peeled 
200g courgette
300g cauliflower
200ml milk
500ml vegetable stock
1 tsp sea salt
¼ tsp black pepper
1 tbsp tomato puree
 

  1. Dice the onion and add it to your pan/soup maker along with the curry paste and oil. Stir the onions until they are coated in the curry paste

  1. Peel the potatoes and dice them into small pieces. Slice the courgettes and break the cauliflower into small florets. Add all of the vegetables to the pan/soup along 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. After the cycle has finished, taste to make sure the soup is perfectly smooth; if there are still small lumps, turn it on to run another cycle
  2. If using a pan, cook until the vegetables have softened and then blend with a stick blender or in a liquidiser. Assuming you have cut the vegetables quite small this should take around 20 minutes
  3. Serve and enjoy 

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Pumpkin & Sage Soup

Comforting and full of flavour, this Pumpkin and Sage 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 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 as I can leave it making soup ready for lunch the next day 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 Leek & Potato Soup 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. So I set the soup maker on for another cycle and it turned out perfectly smooth. 

I’ve 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 Sweet Potato, Leek & Rosemary 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

 

Easy Broccoli Soup

Tasty and comforting with the delicious creamy taste, this Easy Broccoli 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.

Using the soup maker has made making soup so much easier and quicker. It also means I have been able to experiment with even more flavours. I 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 which I remember being the only soup I ate for years. 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 the biggest 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 disappointed when he realised it wasn’t!

Updated in 2017

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Easy Broccoli Soup

Tasty and comforting with the delicious creamy taste, this Easy Broccoli Soup is perfect with a chunk of crusty bread. 

Course Soup
Cuisine British
Keyword Broccoli, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Calories 162 kcal

Ingredients

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

Instructions

  1. Dice the onion and cut the broccoli into small florets
  2. Add all of the ingredients to your soup maker/pan
  3. If using a soup maker, set to the smooth setting
  4. 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
Nutrition Facts
Easy Broccoli Soup
Amount Per Serving
Calories 162 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 10mg 3%
Sodium 463mg 19%
Potassium 448mg 13%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 6g
Protein 5g 10%
Vitamin A 15.7%
Vitamin C 108.1%
Calcium 16%
Iron 4.1%
* Percent Daily Values are based on a 2000 calorie diet.

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