Author Archives: BigSouper

Three Main Things in it Soup

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Its Friday the 13th and anything could happen! The fear of the number 13 has been given the scientific name of Triskaidekaphobia. The fear of Friday the 13th is called Paraskevidekatriaphobia.

Anyway taking my lead from the Tri in Triskaidekaphobia I wondered if I could come with a soup that has three main ingredient’s that come in threes. I know its a very thin link here but as my son says “Whatever”. Well I did it! And to my amazement it works, it has a slightly sweet back note, but nonethe less a very tasty soup.

Serves: 4

Approximate Calories: 583 (146 calories per serving) 

Ingredients

  • 1 tbsp of rapeseed oil (olive oil will do)
  • 3 peppers (I used red, green and yellow)
  • 3 medium carrots
  • 3 medium red  onions
  • 1 tbsp of tomato paste
  • 1 garlic clove
  • 1 celery stick
  • 1 tbsp of oregano (or to taste)
  • 1 medium potato , chopped
  • 3 splashes of Worcester sauce
  • salt and pepper to taste
  • 2 vegetable or chicken stockpots
  • Add hot water to (level 1 in the soupmaker the higher one)

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 until smooth.
  • For a thinner soup add more water, for a thicker soup add less water.
  • Optional – You could use any vegetable (that you like) for your combination of three main things….

My Vegetable Malarkey

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I like vegetable soups. There it is, its out there. However sometimes you just need the basics and rough and ready approach to soup making. Malarkey is meaningless or nonsense, the Americans use the word Bunkum to describe it and its just that “nonsense”. But I cant call a soup that so its called my Vegetable Malarkey.

Now the soup can contain any good veg however it still needs a balance to it, so I used a mix of my favourites, all good solid veg to create mine.

Serves: 4

Approximate Calories: 540 (135 calories per serving) 

Ingredients

  • 1 tbsp of rapeseed oil (olive oil will do)
  • 1 tbsp of tomato paste
  • 2 garlic cloves
  • 2 onion, chopped
  • 1 carrot, chopped
  • 1 medium leek
  • 1 celery stick
  • 1 tbsp of fresh fennel chopped
  • 2 potato medium, chopped
  • 1 carton of passata (tomatoes)
  • salt and pepper to taste
  • 2 chicken stockpots (any will do)
  • 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.

 

Potato & Leek Surprise

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This morning I am mostly recovering from Jane’s birthday. We wandered down into town last night with some friends to Pincho’s, a local Spanish Tapas bar and restaurant. After a very good meal, some great conversation and a lot of drinks we went home and danced into the wee small hours.

While I was preparing Jamie Oliver’s 5 hour Lamb for Jane’s Birthday Sunday Dinner at 4pm this afternoon, I worked on making a soup for the light evening meal (if we have one!). Searching all of the vegetables we have in the fridge I happened on some Potato’s, Leeks & Onions. Hence the Surprise! I was intending to make a spicy tomato soup.

This soup I have found is a great comforter after a night out.

Serves: 4

Approximate Calories: 931 (233 calories per serving) 

Ingredients

  • 2 tbsp of rapeseed oil
  • 1 medium onion, chopped
  • 2 carrots chopped
  • 3 or 4 sticks of celery chopped
  • 4 medium leeks chopped (optional, I remove the green leaves)
  • 4 medium potatoes, chopped
  • 1 tbsp butter
  • 2 chicken stockpots (any will do)
  • 2 garlic cloves, peeled and chopped)
  • Salt and Pepper to taste
  • Add hot water to (level 1 in the soupmaker the higher one) or 1 litre in the pan

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: Serve with crusty bread or some yogurt, crème fraiche or cream for a creamier taste.

Celery and Stilton Soup

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Looking through the fridge I noticed we had a lot of Celery left. I mean lots, four heads of Celery in fact! And while sifting through the cheese draw I found there was some still some Stilton cheese, with no port left there was only one thing to do. Go and get more port!

No, seriously, I thought that’s too easy lets make some soup for work. So, with a few more ingredients from the fridge I set about making a Celery and Stilton soup. All of this under the watchful gaze of the my other half. “Why are you making soup at 8:30pm in the evening while EastEnders is on” she said. “I wonder” was my whispered answer……

Serves: 4

Approximate Calories: 874 (219 calories per serving) 

Ingredients

  • 2 tbsp of rapeseed oil
  • 2 medium onions, chopped
  • 1 clove of garlic (or more to taste if like garlic)
  • 1 head of celery chopped (about 5 to 6 medium sized sticks)
  • 1 potato medium, chopped
  • 2 vegetable stockpots (any will do)
  • 100g of stilton (or any other blue cheese) crumbled
  • salt and pepper to taste (remember the Stilton will be a little salty)
  • Add hot water to (level 2 in the soupmaker the lower one) or 1 litre in the pan

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 until smooth.
  • For a thinner soup add more water, for a thicker soup add less water.

Tomato & Basil Soup

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In answer to a plea from my son I have put together a very basic tomato and basil soup. This one is light on the ingredients  but with some powerful flavours.

Also this is a planned attempt to get him away from Nandos, Wagamamas and Subways. As I have him working at 16, like any good Victorian dad should do, he has his own money to spend, so he tends to spend it on food.

Serves: 4

Approximate Calories: 520 (130 calories per serving) 

Ingredients

  • 1 tbsp of rapeseed oil (olive oil will do)
  • 2 tbsps of tomato paste
  • 1 garlic clove
  • 2 splashes of worcester sauce
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stick of celery chopped
  • 2 peppers, chopped (any colour)
  • 1 potato medium, chopped
  • 1 tin of plum tomatoes
  • 1 beef tomato, peeled (or 2 medium tomatoes)
  • 1 tbsp basil, chopped
  • 2 vegetable stockpot (any will do)
  • Add hot water to (level 2 in the soupmaker the lower one) or 1 litre in the pan

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 until smooth.
  • For a thinner soup add more water, for a thicker soup add less water.