Hearty Soups are a must for January and the veggie box came with a bag of parsnips this week. This is a warming earthy soup where the honey takes the sharp taste that you sometimes get with a boiled parsnip.
Credit: The Edinburgh Cook Recipe File
Prep: A heavy based soup pan to hold more than 1.5 litre.
3 tbsp Olive oil
1 medium sized onion diced
2 cloves garlic
450g root veg (3 parsnips and a carrot) chopped
1 celery stalk, chopped
250g red split lentils
1 tbsp finely chopped rosemary
1 tsp paprika
1 tsp turmeric
2 tbsp runny honey
1.5l Vegetable stock
Whilst your chopping the veg soak your lentils, I weigh the lentils and then add 250g water at same time. Not essential I just find they don’t stick to the bottom of the pan.
Heat the oil and add the onions, celery, garlic and rosemary, gently sauté until the onions and celery soften
Add the spices and turn over
Add the honey and coat the onion mix
Add the root veg and stir through
Add the stock and the lentils
Simmer gently for 25-30 mins with the lid on, stirring every so often
If you like a smooth soup, blitz with a hand blender or mash and stir through
Saturday Morning and the main shop was done yesterday and we are walking around Bruntsfield and Morningside after dropping our bikes off for a service. Waitrose, the foodies supermarket usually calls out to us, to grab those last minute items and a free paper when you spend over £10. I love the Guardian on Saturday Food Supplement! They sell an ideal sized bag of sweet potatoes in their essentials range and apart from the addition of the weight in my rucksack I see no reason to add them to our extra swag for soup making purposes.
This is a lovely creamy style soup, great for those autumn nights.
1.25kg bag of sweet potatoes
2 medium onions diced
Olive or Rapeseed Oil
2 garlic cloves crushed
400g tin of coconut milk
200g split red lentils
1 tbsp bouillon powder
Rinse and then soak the lentils in 500g/500ml or so in cold water for 30 mins
Peel the sweet potatoes and chop into chunks, roast for 45 mins to an hour until soft
Dice the onion
Bring a tbsp of the oil to a soft heat in a heavy based pan that will hold a good 2litres of liquid.
Add the onion and crushed garlic and soften until translucent
Add the bouillon powder and stir in
Add the coconut milk
Then a litre of water, which I add boiled from the kettle, bring to a simmer and stir through
You can add the lentils at this stage and cook in the broth
Or cook separately in their own water to then add later
I choose to do this as I didn’t want to blitz the lentils…preferring to keep them whole
When the potatoes are ready, add into the broth mix and blitz using a hand blender
A few minutes spare in the Sorrento supermarket allowed me to take a moment to explore all the different shapes and sizes on offer. This particular shape took my fancy and it’s only now that I Farfalline translates to butterflies.
Prep: Large Stock Pot with Lid, As ever don’t get precious over the veg you use, just pick a few good wholesome root veggies and the liquid ratio is yours to choose depending on how thick you like your soup
150g Puy lentils
50g Pearl Barley
2 onions, peeled and diced
3 garlic cloves, peeled, crushed
2 Celery Stalks, diced
1 tbsp Bouillon
1 tsp dried mixed herbs
3 Carrots, diced
1 Parsnip, diced
4 slices Smoked Bacon, diced
4 Potatoes diced (500g)
1 tin of Borlotti beans drained and rinsed
Glug of Olive Oil or Rapeseed
Start with soaking the lentils and barley, give them a thorough wash in plenty of running cold water, then soak in the 500ml of water
Glug of oil in the pan, heat through and then add the bacon
Dice the onions, and add to the pan
When the onions start to soften add the crushed garlic, the celery, and turn over, soften for a minute or so
Add the root veg, and turn over on low heat for 8 minutes or so
Add the bouillon (I do this dry) and the mixed herbs…..stir through.
Pour over the Puy lentils, plus barley and the 500ml water
Top up with water from the kettle (1.5 litre). Cover the veg by 4-5 cm.
Simmer gently for 15 mins
Add in the pasta and simmer as per the length of time on the packet. About 6 mins for the Farfalline
Judge the water level as you stir through to stop things sticking to the bottom
I briefly pulsed a hand blender to thicken a little…..but it doesn’t really need it
Feel free to season to taste with salt/ground pepper
Robust winter root vegetable soup, spiced with curry powder and ginger.
A huge piece of ginger came in the veg box this week, huge by our standards anyway. We’ve only been known to buy a thumb sized piece….this one was at least 4 thumbs. The box also contained a stonking turnip and a huge ugly parsnip.
Prep: Large Stock Pot with Lid, don’t get precious over the veg you use, just pick a few good wholesome root veggies and the liquid ratio is yours to choose depending on how thick you like your soup
250g split red lentils and 350ml water
2 onions, peeled
2 garlic cloves, peeled
2 mild fresh chilli’s, deseeded
A thumb sized piece of ginger peeled
1tbsp Curry Powder
A large sweet potato (or 2 medium)
A large swede or turnip
A large parsnip (or 2 medium)
2 400g tins chopped tomatoes
Glug of Olive Oil or Rapeseed
Start with the lentils, give them a thorough wash in plenty of running cold water, then soak in the 350ml of water
Dice the onions, ginger, garlic and chilli. (I use a mini food processor to make this quicker, or you could grate the ginger and finely slice the chilli)
Glug of oil into the pan and gently soften the onion mix for 5 mins on low heat
Add the curry powder and continue to cook for a minute or so
Peel and chop the root veg into chunks, add to the pot and turn over, cook for a minute or so
Add the chopped tomatoes and stir over
Add the red lentils which should be looking a little plumper by now and stir over
Top up with water from the kettle. I usually do this to just about cover the veg
Simmer until the chunks are soft
Pulse with a hand blender, or mash with a potato masher to the consistency you like
We recently came back from a weeks camping and on the route home we popped into the supermarket in order to pick up some staples for the working week a head. Armed with zero recipes and preparation on my behalf the sweet potatoes called out to me.
This makes a nice hearty soup with left overs for the freezer for those mid week school nights.
Managed a bit of peace and quiet this morning, spent the time pottering and made a simple roasted soup alongside a white loaf this morning.
The soup doctored loosely from a Jamie Oliver recipe and allowed me to use the odds and ends (carrots, parsnip) from the previous shop and the odd apples that get left at the bottom of the bowl because they are bruised. The making of the soup sat perfectly with the timings of a Dan Lepard loaf.
The basic idea of the soup is that you roast and then blitz with the stock.
Onion or leek
Other root veg (optional) I used 2 carrots and a parsnip
Garlic two cloves, skin removed and bashed
Chilli (optional) deseeded and finely chopped
1/4 teaspoon paprika
1/4 teaspoon coriander
1l of stock
Peel the squash and chop in half, remove the seeds, chop the squash into big chunks
Peel the root veg and chop into chunks
Roughly chop onion
Throw all these ingredients into a roasting tin
I peel, quarter and core the apples last so they don’t go brown, add to tin
Then add a couple lugs of oil over the mix, a good shake of the tin and put into a Pre heated over at 180c for 30-40 mins.
Once your veggies are nice and soft and the kitchen has the most amazing aroma, add the veggies to a pan that can take both the veggies and stock and waz with the hand blender. Bring to a simmer before serving.