Tomato and Roasted Red Pepper Soup



In a small bowl mix 1tsp of each of chilli flakes, cayenne pepper, paprika, garlic powder, cumin, oregano, fennel seeds and black pepper.

Dice 2 carrots, 2 celery sticks, 1 medium potato and 1 onion, 2 small diced garlic cloves and 3 medium tomatoes. Heat 2 tbsp vegetable oil in a wok or large saucepan add the veg and the above spices cooking for 2 mins turning in wok. Add 2 pints of hot vegetable stock, bring to boil then simmer for 20 miins.

Add 1tbsp tomato puree (or ketchup will do), 1 tsp salt and white pepper, 454g tin chopped tomatoes and 454g jar of roasted red peppers.

Bring to the boil again then simmer for 10 mins. Allow to cool a bit then use a blender to thicken.

The soup is good to eat now but the flavours will be enhanced if left overnight in the fridge to develop. Serve 4 or freezes well.

Sweet potato, carrot and lentil soup



Soup is a substantial meal for cold winter days, which can be batch made, serve 1 and just eat over 2-3 days.

Serves 6 or can be frozen

Heat 3tbsp oil medium heat in a wok or large saucepan and add 2tsp curry powder, half tsp each ground cumin, turmeric, fennel seeds and mustard seeds, cook for 2 mins turning in oil.

Grate 2 onions and 1 apple and add those along with 3 crushed garlic cloves, a thumb sized grated piece of ginger and 20g fresh coriander stalks. Season to taste and cook for 5 mins.

Peel and grate 400g sweet potato and 6 medium carrots. Add to the wok along with 1.2 litres hot vegetable stock & 100g rinsed red lentils.

Bring to the boil, then reduce heat to simmer for 20 mins. Serve as is with a dash of lime juice and roughly chopped coriander leaves on top. Or allow to cool a bit before blending with a blender.

More of my soups:
Parsnip and spinach

 

Spiced cauliflower soup

Chinese shrimp and tofu soup

Chinese egg soup


  

Parsnip and Spinach soup



Vegetable oil,

1 knob butter,

1 large onion, peeled and roughly chopped,

2 cloves garlic, peeled and roughly chopped,

1 thumb-sized piece fresh ginger, peeled and roughly chopped,

1 tablespoon garam masala,

6 parsnips, peeled and chopped into chunks,

1 litre vegetable stock,

Sea salt & freshly ground black pepper,

1 fresh red chilli, deseeded and finely sliced,

2 handfuls fresh spinach leaves,

tsp's natural yoghurt

optional crusty bread, to serve


Heat a splash of oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.

Drop in the chopped parsnip and spinach leaves and stir together so that everything gets coated in the oil and flavours. Pour in the stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.

After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.

Serve with 1tsp of natural yoghurt and sliced red chilli, if you like, and a good chunk of crusty bread.

Tip: Use 500ml coconut milk for a twist.

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Smoked Paprika King Prawns



In a bowl place 1tsp rosemary, 2 crushed garlic cloves, 1tsp smoked paprika and turmeric, 1 tsp rapeseed oil & 6 tbsp hot water. Add 5 frozen king prawns. Segment 1 orange and add that. Set aside. Leave for 30 mins.

In a saucepan place 5 tbsp wholewheat couscous with 1tsp dried chilli flakes, juice from 1 orange and 1 lemon, 2tbsp hot water, (frozen veg) - 2tbsp each mixed sliced peppers, mushrooms, sliced green beans, broad beans, peas. Add the king prawns mixture, lid on and bring to boil. Turn the heat off and leave for 10 monutes until the liquid has been absorbed. Serve with the king prawns on top of the dish, peeling the prawns before eating. Serves 1.

Spiced Cauliflower soup



Heat 1 tablespoon of the rapeseed oil in a deep-sided sauté pan over a medium heat. Add 1 fine chopped onion and fry for 1-2 minutes, or until just softened. Stir in 1tbsp mild curry powder and cook for a further minute, then add 1rough chopped cauliflower (stalk removed) and stir-fry for 2-3 minutes.

Pour in 1 tbsp white vinegar, 500ml milk and 500ml vegetable stock and bring the soup to the boil, then reduce the heat until the soup is simmering and simmer gently for 12-15 minutes, or until the cauliflower florets are just tender. Remove any scum which may have formed.

Heat 2 tablespoons of the rapeseed oil in a separate frying pan over a medium heat. Fry 2 slices of white bread which has been cut into cubes on all sides until golden-brown all over, then set aside to drain on kitchen paper.

When the soup is ready, set aside to cool slightly, then blend to a smooth purée using a food processor or hand-held blender. Return the soup to the saucepan, season, to taste, with salt and freshly ground black pepper, then finish with a squeeze of lemon juice.

Serve the soup in bowls and garnish each portion with a scattering of croûtons and chopped fresh coriander or parsley, and a drizzle of the remaining rapeseed oil.