Author Archives: BigSouper

Lentil and Pepper Spicy Soup

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In response to the cold weather, the Football and the Rugby this weekend. It left me with little time to prepare. A spicy medium thick soup was the answer.

Using my everyday soup as the base it provides a quick answer to my hunger.

Serves: 4

Approximate Calories: 550 (137 calories per serving) 

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 1 or 2 splashes of Worcester sauce
  • 1 tablespoon of balsamic vinegar (optional)
  • 1 teaspoon of encona hot pepper sauce (or similar)
  • 1 tablespoon of tomato paste
  • 1 teaspoon of chilli tomato paste (or you can just add a red chilli)
  • 1 tin of plum tomatoes (whole or chopped)
  • 1 stick of celery
  • 1 carrot peeled and chopped
  • 1 peeled and sliced medium onion
  • 1 potato peeled and chopped
  • 1 red pepper chopped 
  • 1 garlic clove (or 1 squeeze from a tube)
  • 2 table spoons of red lentils
  • 1 Knorr Beef and 1 Vegetable stockpot or equivalents
  • Add hot water to (level 2 in soupmaker) or to cover the vegetables

Method:

  • Put all ingredients in the soup maker and set to smooth.
  • 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 untill smooth.
  • For a thinner soup add more water, for a thicker soup add less water.

Leek, Pea and Potato Soup

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Winter is here!

A winter soup if I ever saw one. Its been Cold, Rainy and Dull outside so I decided that its a thick soup for me this time around. Simple, Warming, Comforting and Lovely.

Serves: 4

Approximate Calories: 733

Ingredients:

  • 1 generous tablespoon of rapeseed oil (other types of oil will do)
  • 2 cups of frozen peas (300 grams, I use Petit Pois)
  • 2 leeks (quite large or 3 smaller leeks) 
  • 1 potato (again on the large side or two smaller potato’s)
  • 1 vegetable stockpot (or equivalent) 
  • 1 teaspoon of parsley
  • 1.5 cups of milk (400 mil, I use skimmed milk but any will do) 
  • Equal amount of water to milk (for pan cooking) or fill to minimum level, in the Soupmaker.

Method:

  • Remove the outside of the leek and peel the potato, dice both into small chunks
  • Put all ingredients in the soup maker and set to smooth.
  • 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 untill smooth.
  • For a thinner soup add more milk, for a thicker soup add less milk.

Where do you keep your soup?

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I wanted to keep my soups fresh and stored safely when I haven’t managed to eat them all and thanks to my great neighbours I can now do that.

They advised me to use a Sistema storage system “Round”. They are made in New Zealand, as are the Sistema products and the products are available in the UK.

I can now store and keep my soups for up to three days in my round stored in the fridge, probably longer I stop eating, so this allows me to cook them in advance.

The  2.2 Litre Round from Sistema comes with a Klip top. Here is a link where they are available at £4.99 from amazon. I picked up mine up at our local TK Maxx store for a bit less but this is still a very good price. It also fits perfectly in my fridge.

The specifications are:

Capacity: 2.2L / 74.39oz / 9.3cups

Length: 167mm / 6.57in

Width: 167mm / 6.57in

Height: 152mm / 5.98in

Features: These unique compact round shapes are suitable for semi-liquid and dry food storage. The range comprises of multiple sizes to suit all your food storage needs and the 700ml, 1 Litre and 1.5 Litre have complimentary strainers.

Designed and Made in New Zealand. Phthalate & BPA Free.

 

Roasted Tomato & Pepper Soup

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This is one of my thicker soups, its my something weekend soup. Jane likes lentils and thicker soups so its also made to appease her.

There a lot of variations in this soup so it really down to your taste.

Serves: 4

Approximate Calories: 460 (115 calories per serving) 

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 1 to 6 splashes of Worcester sauce
  • 1 tablespoon of balsamic vinegar (optional)
  • 3 large tomatoes, roasted, skins removed (I used black tomatoes for the picture) but any tomato will do)
  • 1 yellow pepper, chopped and skins left on (any colour of pepper will, mine just happened to be yellow)  
  • 6 small plum or cherry tomatoes finely chopped
  • 2 sticks of celery chopped (I use a potato peeler to remove the ribs)
  • 1 medium leek chopped
  • 2 peeled medium onions (or 1 large)
  • 1 or 2 tablespoons of red lentils (more lentils, thicker soup) 
  • 1 garlic crushed clove (or 1 squeeze from a tube)
  • 1 tablespoon of tomato paste
  • 1 table spoon of mixed herbs
  • 2 Knorr Stockpots (1 Chicken and 1 Vegetable) any mixture or equivalents you fancy
  • Add hot water to (level 2 in soupmaker) or to cover the vegetables

Method:

  • Put all ingredients in the soup maker and set to smooth.
  • 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 untill smooth.
  • For a thinner soup add more water, for a thicker soup add less water.

Gem Squash Soup

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This soup is made from the remnant’s of my weekly beloved Veg Box and it is absolutely delicious.

The three Little Gem Squashes were sitting unloved in the corner of my fridge so I decided to use them. As with the Black Ban Soup I do like to use some crushed Tortilla’s sprinkled over the top when service to add a little crunch.

Serves: 4

Approximate Calories: 571 (142 calories per serving – add 50 for 4 crushed tortillas over the soup for each serving).

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 1 knob of butter
  • 1 generous tablespoon of smoked paprika
  • 2 medium onions, chopped.
  • 3 little gem squashes cut into in chunks (or one large squash) with pulp removed.
  • salt and pepper to taste
  • 2 Knorr vegetable stock pots or equivalents
  • Add hot water to (level 1 in the soupmaker the lower one) or to cover the vegetables

Method:

  • Put all ingredients in the soup maker and set to the smooth setting.
  • 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 smooth.
  • For a thicker soup add less water or more Squash.
  • Optional – Crushed Tortilla’s for sprinkling over the soup when serving.