Root Vegetable and Lentil Soup

Ingredients

1 Tsp oil

1 large onion

3 carrots

3 parsnips

1 potato

3 cloves of garlic

1 tsp medium curry powder

1 tsp ground cumin

1.5 litres vegetable stock

150g dried red lentils

salt and pepper to taste

Method

On a low heat, add the oil to a large saucepan. Chop the onion into chunks, add to the saucepan. Repeat with carrots, parsnips and potato. Cook for 10 minutes, stirring occasionally. 

Add the garlic, curry powder and cumin. Cook for another 3 minutes. 

Next, add the vegetable stock. Stir well, and then add the lentils. Stir well. 

Bring the soup up to a simmer, and simmer for 30 minutes.

Allow to cool, then use a blender and make the soup smooth, but not a puree. Add additional water to reach your preferred thickness of soup. Adjust seasonings.

Notes

Serve with fresh herbs, a swirl of non-dairy cream, or a scattering of pumpkin seeds.

We like our soup in large quantities, and this makes 6 bowls. It is roughly around 225kCal per serving.

Spiced Lentil Soup

Ingredients

25ml oil

2 medium onions, chopped finely

2 medium carrots, grated

1 can of green lentils (450g)

200g dried red lentils

1.5 litres  stock

1 tsp ground coriander

1 tsp turmeric

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

2 tsp fresh ginger

2 tsp curry powder

Method

In a large pan, add the oil and onion. Saute the onions until they are cooked and are a light golden-brown.

Add the other ingredients and bring to the boil. Then reduce to a simmer, and cook for 15-20 minutes. Check seasoning, and serve. 

Notes

An option is to add 50g of finely diced pancetta at the same time as the onion is being sauteed. 

Stilton and Broccoli Soup

Ingredients 

2 tbsp oil 

1 onion, finely chopped 

2 large potatoes, diced 

1 knob butter

2l stock

1kg frozen broccoli

450g Stilton

Method

Into  large soup pan, add the oil, and cook the onion until soft. Then add the potato. and  knob of butter. Cook for another 5 minutes.

Add the broccoli and stock. Bring to the boil. Then lower to a simmer and cook for 10 minutes. Cut the Stilton into chunks, and add to the soup pan.

Using a blender,  blitz until smooth. 

Notes

This soup freezes beautifully.

Carrot and Ginger Soup

Ingredients

4 Tsp olive oil

2 tsp ground coriander

1 tsp ground cumin

0.5 tsp ground turmeric

2 large onions, cut into chunks

8 large carrots, cut to chunks

4 parsnips, cut into chunks

1 Tsp chopped garlic

2 Tsp shredded ginger

2 litres vegetable stock

1 tsp dijon mustard

2 Tsp lemon juice

salt and pepper

Method

Heat the oven to 220C.

In a large bowl, mix together the oil, coriander, cumin, and turmeric  Add the onion, parsnips and carrots. Mix well. Spread over a heavy baking sheet, then roast for 30 mins. Add the garlic and ginger. Cook for 5 more minutes.

Put the veggies, stock, mustard and lemon juice into a blender and process until smooth. This will need to be done in batches. 

Bring the soup to a simmer, and check seasoning.

Notes

This soup freezes beautifully. 

It is wonderful with croutons, or a sprinkling of mixed seeds.

Pea and Leek Soup

Ingredients

700ml vegetable stock

2Tsp vegetable oil

1 large onion

1 large leek

2 large potatoes

500g frozen peas

2Tsp lemon jiuce

4tbsp mixed seeds

10g fresh mint

Method

Heat the oil in a large pan. Add finely diced onion and potato. Cook on a low heat for 5 minutes, then add sliced leeks.  Continue to cook until the vegetables have softened but have not become too brown.

Add the stock, cover with a lid and cook on a low to medium heat for 10 minutes

Add the frozen peas and 300mls of just boiled water and let simmer for a couple of minutes - until the peas are cooked through. Blend the mixture until smooth. Add the lemon juice and stir.

Serve the soup,  and garnish with a tablespoon of the seeds and a sprinkle of chopped mint.

Notes

The original recipe did not have onion it. I added it before even making the recipe once. After the soup was made, I added lemon juice as the soup was dull and lifeless. The addition of the lemon juice perked it up.

Spiced Parsnip Soup

Ingredients

4 Tsp olive oil

2 tsp coriander seeds

1 tsp ground cumin

0.5 tsp ground turmeric

2 large onions, cut into chunks

8 parsnips, diced

4 large carrots, diced

1 Tsp chopped garlic

2 litres vegetable stock

1 tsp dijon mustard

2 Tsp lemon juice

salt and pepper

Method

Heat the oven to 220C.

In a large bowl, mix together the oil, coriander, cumin, and turmeric  Add the onion, parsnips and carrots. Mix well. Spread over a heavy baking sheet, then roast for 30 mins. Add the garlic and cook for 5 more minutes.

Put the veggies, stock, mustard and lemon juice into a blender and process until smooth. This will need to be done in batches. 

Bring the soup to a simmer, and check seasoning.