Author Archives: BigSouper

The Ferrelly Soup

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No talk of old vegetables, Abel and Cole or orange coloured soup, I promised Neil! So this soup was inspired by and named after the Ferrelly’s. With  last nights visit to the London Stadium alongside Neil, Joe and Alex Ferrely, only to witness West Ham scrape a lucky 1-0 win against an energetic and rather tenacious Burnley side, we enjoyed a lads night out.

Anyway at half time, to my surprise, I got a focused but welcome critique of my soup making blog. Too many orange soups and too many references to old knackered veg and they all look the same. So in a nod to Neils funny and constructive criticism here is a Soup with no old veg, not the same style of soup and definitely not an orange soup. Potatoes, leeks and onions form the basis of this soup and its green.

I hope this fits the bill?

Serves: 4

Approximate Calories: 464 (116 per serving) 

Ingredients

  • 2 tablespoon of olive oil (other types of oil will do)
  • 3 small onion, finely chopped (or 1 large onion)
  • 1 celery stick, finely chopped
  • 4 small leeks, finely chopped
  • 1 whole green pepper chopped
  • 4 medium potatoes chopped
  • 1 teaspoon of thyme
  • 2 knorr vegetable stock pot
  • Salt and pepper to taste
  • 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.

Sunday Dinner Veg Soup

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slvsSunday dinner in our house always leaves a trail of uneaten vegetables. They were dispatched to the fridge with the promise of bubble and squeak the following day.

As that promise receded into the distance I just had to use the vegetables for a lunchtime soup. The leftovers I had were made up of carrots, broccoli and fine green beans. However if you don’t have leftovers just use fresh veg instead.

In an effort to get some more flavour into my leftovers I have added some extras in the form of onions, celery and tomatoes as well as some nice, but very gentle spicing, sauces and pastes.

Serves: 4

Approximate Calories: 464 (116 calories per serving) 

Ingredients

  • 1 tablespoon of olive oil (other types of oil will do)
  • 1 large onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 whole red pepper chopped
  • 2 medium carrots, finely chopped (I used my leftovers)
  • 40 to 60 grams of extra fine beans chopped into short lengths (I used my leftovers)
  • 0.5 or 1 broccoli (to your taste again I used my leftovers)
  • 1 teaspoon of cumin
  • 1 teaspoon of curry powder (optional)
  • 1 tablespoon of tomato paste
  • 1 tablespoon of Worcestershire sauce)
  • 1 knorr vegetable stock pot (Chicken or Beef stockpots will do as well)
  • 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.

Red Winter Soup

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Don’t pay any attention to the veg in the background, that was my new Able and Cole delivery in which I got five beetroot.

The slightly warmer weather in the UK has led me to think that Christmas is just around the corner, this means for us unseasonable temperatures and winter veg. So I thought to myself red soup! its a must as I have the perfect veg for that colour “beetroot”

Serves: 4

Approximate Calories: 456 (114 calories per serving – if you any cream add 60 calories or crème fraiche add 45 calories) 

Ingredients

  • 1 tablespoon of olive oil (other types of oil will do)
  • 1 teaspoon of thyme
  • 1 clove of garlic
  • 1 or 2 teaspoons of cumin
  • 2 medium red onions chopped
  • 2 medium potatoes (or 12oz) chopped small
  • 1 apple peeled, cored and chopped
  • 2 to 3 medium beetroots (or 12 to 15 ounces) chopped small
  • 2 Knorr vegetable stock pots (any veg stock will do)
  • Add salt and pepper to taste
  • Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

  • Put all of the ingredient’s 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.
  • Optional – when serving add some cream, sour or single, or crème fresh to taste.

Mixed Pepper Soup

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Another soup born out of the necessity to not put good food in the compost bin. So with a plethora of sweet peppers of all colours I started making up a recipe that would be overpoweringly peppery.

All you need to know about bell peppers

Going back to the basics about my love of soups I created this soup. Its batched up and ready for the fridge. By the way its a silky, gorgeous, lovely load of wonderment! Even if I do say so myself.

Serves: 4

Approximate Calories: 683 (170 calories per serving) 

Ingredients

  • 1 tablespoon of olive oil (other types of oil will do)
  • 2 onions, finely chopped
  • 1 green pepper chopped
  • 1 yellow pepper chopped
  • 3 red peppers chopped
  • 1 teaspoon of thyme

Fry the onions and the peppers in a tablespoon of the oil for about 12 to 15 minutes to soften them (like we did with the Soffritto Soup).

Then add to the soupmaker:

  • 1 tablespoon of olive oil (other types of oil will do)
  • 1 teaspoon of smoked paprika
  • 1 potato chopped
  • 2 knorr chicken stock pots (Chicken or Vegetable stockpots will do as well)

Then pour in the fried onions and peppers to the soupmaker

  • Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

  • Set the soup maker to smooth.
  • Alternatively put all of the ingredients into a saucepan when ready and bring to the boil, then simmer for 20 minute’s or so then blend when done until smooth.
  • For a thinner soup add more water for a thicker soup add less water.
  • Optional – add an extra green pepper to taste. Or some chilli for a bit of heat.

Squashy & Mildly Spicy Soup

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As the weather has decided by itself, with consultation, to remain steadfastly cold I meanwhile remain in the winter warmer mode of soup making.

My friends at Able and Cole sent me two large butternut squashes which I thought were headed towards the compost bin. But no I hear you say you cant do that with the most common of the winter squashes! These foot-long, bell-shaped and butterscotch coloured veg must be able to provide some goodness to you. Thinking about its it nutty flesh I began….

Serves: 4

Approximate Calories: 682 (170 calories per serving – if you have bread add about 100 calories) 

Ingredients

  • 2 tablespoon of olive oil (other types of oil will do)
  • 1 tablespoon of butter (optional)
  • 2 medium red onions chopped
  • 2 mild red chillies deseeded & chopped
  • 1.5 butternut squashes
  • 1 clove of garlic
  • 2 Knorr vegetable stock pots (any veg stock will do)
  • Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

  • Cut the squash into chunks cover in 1 tablespoon of the oil and some black pepper and roast for about 25 to 30 minutes at about 200.
  • When roasted put all of the ingredient’s 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.
  • Optional – If you like really thick squash soup use 2 squashes not 1.5
  • For a thinner soup add more water for a thicker soup add less water.