If you have read my previous post you will the story behind this soup, however all you have to is not read the following paragraph and then read the final one.

Whilst making my Italian Mash Up soup my Wife, Jane, “said hmm soup. I like Parsnips!” “That’s good” I said, “as I am not anywhere near making a parsnip soup”, I actually heard the look of disappointment from behind me. “After I have made this soup, would you like to help me to make some parsnip soup for you?” I continued. With a beaming smile she said “yes please”, but that’s a whole other other post.

Dealing with disappointment is what I do. I try to be nice to everyone, manage everyone’s expectations and give them what they want! We made the soup and then for some reason we went out for a drive before Lunch, this turned into shopping trip to M&S Kew where we had a coffee and a sandwich for lunch in M&S. The two soups are now cooling on the side for lunch tomorrow. So this was another one of my efforts to keep everyone happy.

Serves: 4

Approximate Calories: 505 (126 calories per serving) 

Ingredients

• 2 tbsp of rapeseed oil
• 1 tsp of ground coriander
• 1 tsp of ground cumin
• .5 tsp of ground tumeric
• .5 tsp of mustard seeds
• 3 large parsnips, peeled and chopped
• 3 tbsp of tinned plum tomato (or 2 plum tomato’s chopped)
• 1 onion, chopped
• 2 cloves of garlic
• 1 knorr vegetable stock pot
• Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

• Put all of the ingredients into the soup maker and set to smooth.
• Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 25 minute’s or so then blend when done until smooth.
• For a thinner soup add more water for a thicker soup add less water.

Wanted make a basic soup today so I embarked on a sort of Minestrone soup mash up. I leant on my Abel & Cole box again today to supply the vegetables for the soup.

Whilst making this soup my Wife, Jane, “said hmm soup. I like Parsnips!” “That’s good” I said, “as I am not anywhere near making a parsnip soup”, I heard the look of disappointment from behind me. “After I have made this soup, would you like to make some parsnip soup with me?” I continued. With a beaming smile she said “yes please”, but that a whole other other post.

Serves: 4

Approximate Calories: 575 (143 calories per serving) 

Ingredients

• 2 tbsp of rapeseed oil (other types of oil will do)
• 1 onion, chopped
• 1 celery stick, chopped
• 1 medium carrot, chopped
• 40 grams of extra fine beans chopped into short lengths
• 1 tablespoon of orzo (tiny pasta)
• 1 yellow pepper, chopped
• 1 red pepper, chopped
• 2 cloves of garlic
• 2-3 tsp of oregano
• 2 knorr chicken stock pots
• Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

• Put all of the ingredients into the soup maker and set to chunky.
• Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 25 minute’s or so then blend when done until chunky.
• For a thinner soup add more water for a thicker soup add less water.

I know, this just does not compute! Leftover Chilli you say, you couldn’t write it.

However that’s what happens when you cook for four. Then your son and his friend decide that meeting your other friends at Subway is the only way to go, especially as their will be girls there.

Madness I know but that’s what the younger generation are like these days. The soup was outstanding for my taste.

So with a portion of chilli, an onion and a tin of borlotti beans you would be amazed by this website that describes them, a whole history……

Serves: 4

Approximate Calories: 704 (176 calories per serving) 

Ingredients

• 2 tsp of rapeseed oil (olive oil will do)
• add all the leftover chilli (1 serving or 2 ladles is what I had left)
• 1 large onion chopped
• 1 tsp hot chilli powder
• 1 tin of borlotti beans
• 2 garlic cloves
• 1 tsp of hot paprika
• 2 splashes of Worcester sauce
• salt and pepper to taste
• 1 beef stockpot
• Add hot water to (level 1 in the soupmaker the higher one)

Method

• Put all ingredients in the soup maker and set to chunky
• Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so, then blend when done until chunky.
• For a thinner soup add more water, for a thicker soup add less water.
• Optional – I do a couple of 10 second blends at the end so it not soo chunky, add tortilla chips on the top for a bit of crunch.