Broccoli and stilton soup

 

truckle-cheese-co-creamy-blue-stiltonIf you read my other blog, you’ll know I cycled down to the farm shop this morning to buy broccoli. Andy in the farm shop asked me what I was going to do with it, so I said I was going to make broccoli and stilton soup with the Creamy Blue Stilton the Truckle Cheese Co had sent me to try.

The Meat Eater had tried some of the stilton with his lunch at the weekend so I had a bit and WOAH, that’s a strong cheese. It tasted just like Christmas.

I’ve found blue cheese, when cooked, is overpowering but the Truckle  Cheese Co Creamy Blue Stilton was perfect in this soup, with just the right amount of blue cheese flavour.

broccoli-and-stilton-soup

Broccoli and stilton soup (serves 4)

1 tbsp olive oil
1 litre vegetable stock
1 onion, chopped
1 potato, diced
1 head of broccoli, roughly chopped
100g stilton, crumbled
Salt and pepper

  1. Fry the onion in the olive oil for about 5 minutes, until soft.
  2. Add the potato and the vegetable stock and boil for about 10 minutes, until the potatoes are tender.
  3. Add the broccoli and boil for about five minutes, until cooked.
  4. Add the cheese and salt and pepper and blend.

The Truckle Co’s Creamy Blue Stilton is suitable for vegetarians and comes in 300g or 500g truckles.

Continue Reading

Hugh Fearnley-Whittingstall’s chickpea, chard and porcini soup

chickpea-chard-porcini-soup

This is not a quick soup. It is, however, a hearty, tasty and super-healthy soup. I could have done with this last week when I was filling in a food diary for something I’ll be reviewing over on my fitness blog. Instead, I used up my tins of Amy’s Kitchen soup, which made me look like I live on tinned soup and wine.

Chickpea, chard and porcini soup (serves 4)
Taken from River Cottage Veg Every Day!

30g dried porcini mushrooms
30g butter
3 tablespoons olive oil
1 small onion, diced
2 garlic cloves, finely chopped
400g passata or 400g tin chopped tomatoes
400g tin chickpeas, drained and rinsed
1 sprig of rosemary
300g chard or spinach, shredded
Salt and freshly ground black pepper

  1. Soak the porcini in about 750ml warm water for 30 minutes. Remove the mushrooms with a slotted spoon, reserving the soaking water. Rinse the mushrooms briefly under the cold tap (they can be gritty) and pat dry with kitchen paper. Roughly chop them.
  2. Strain the mushroom soaking liquid through a sieve lined with muslin or kitchen paper into a bowl.
  3. Heat the butter and olive oil into a saucepan over a medium-low heat and sweat the onion, stirring from time to time, for about 15 minutes, until soft and translucent. Add the garlic and stir for a minute, then add the mushrooms and cook, stirring, for another couple of minutes.
  4. Add the passata or the tomatoes with their juices, chickpeas, rosemary, reserved mushroom soaking liquid and a few grinds of black pepper. Bring to the boil, turn down the heat and simmer gently for about 45 minutes. Add the shredded chard or spinach and cook for a further 8-10 minutes for chard, just 2-3 minutes for spinach.
  5. If the soup seems too thick, thin it slightly with a little water. Discard the rosemary. Taste and add salt and pepper if needed.
Continue Reading

Amy’s Kitchen Rustic Italian Vegetable Soup

You shouldn’t really need instructions on a tin of soup, but here’s one for Amy’s Kitchen Rustic Italian Vegetable Soup:

Make sure you’re hungry before eating it.

amys-rustic-italian-vegetable-soup

This is a big soup – like yesterday’s Amy’s Kitchen Cream of Mushroom Soup, it’s substantial. My bowl was absolutely brimming with vegetables (onions, courgettes, red & green sweet peppers, diced tomatoes, tomato puree, kale, mushrooms, garlic) rice and chickpeas and is so thick you could eat it with a fork.

Stuffed.

Amy’s Kitchen Rustic Italian Vegetable Soup is suitable for vegetarians and vegans.

Continue Reading

Amy’s Kitchen Cream of Mushroom Soup

Hooray, at last I’ve managed to get hold of soups from Amy’s Kitchen. And what a tasty, wholesome looking range it is too. Most are suitable for vegans and all are suitable for vegetarians.

amys-kitchen-mushroom-soup

I had the mushroom soup for lunch and it’s not as creamy as the soup by that famous brand with the red tins but it’s a lot more substantial (and still has those lovely bits of mushroom in it) – this is a proper meal.

amys-kitchen-mushroom-soup-bowl

Amy’s Kitchen has added a store locator to their website, so you should be able to find your local stockist.

Continue Reading

Lentil and mushroom soup

This soup is hearty, earthy and filling. I do love soup but I’m looking forward to having some salad weather eventually.

lentil-and-mushroom-soup

Lentil and mushroom soup (serves 4)
Taken from Rose Elliot’s New Complete Vegetarian

1 large onion, chopped
1 large garlic clove, crushed
1 tbsp olive oil
15g butter
125g mushrooms, chopped
125g green or Puy lentils
850ml vegetable stock
salt and freshly ground black pepper

Fry the onion and garlic in the olive oil and butter in a large saucepan for 5 minutes.

Add the mushrooms and cook for a further 4-5 minutes.

Add the lentils and the stock. Simmer gently for about 45 minutes or until the lentils are tender.

Blend the soup if you want a smoother texture and thin it with a bit more water if you wish.

Season with salt and freshly ground pepper.

Continue Reading

Spinach and lentil soup

Operation Stop Being A Fat Lazy Cow began yesterday and although I had a slice of cheese and onion pie for dinner, it was home made and therefore sort of healthy. Healthier than frozen pie and chips, anyway.

Today, I made spinach and lentil soup which is one of those soups that makes you feel healthier just by looking at it.

spinach-and-lentil-soup

Spinach and lentil soup (serves 4)
Taken from Rose Elliot’s New Complete Vegetarian

1 tbsp olive oil
1 large onion, chopped
1 large garlic clove, crushed
125g green lentils
225g spinach leaves
1 litre vegetable stock
salt and freshly ground black pepper
2-3 tsp lemon juice

  1. Heat the oil in a large saucepan, add the onion and fry for 10 minutes, with a lid on the pan, until the onion is almost tender and flecked with brown.
  2. Stir in the garlic, lentils and spinach, then pour in the stock or water and bring to the boil. Simmer gently, with a lid on the pan, for about 45 minutes, until the lentils are soft.
  3. Blend the soup, then season with salt, freshly ground black pepper and lemon juice.
Continue Reading

Butter bean, tomato and artichoke soup

artichoke-tomato-butter-bean-soup

Okay, so you’ve got a slow cooker recipe you really want to try out, but it says it’s going to take 6-10 hours. Assuming you want your lunch at around 1pm, and we choose the in between time of eight hours, this means that you’ll have to start it off at 5am.

I don’t know about you but a) I’m not usually (um, let’s make that ever) up at 5am; and b) if I was, I wouldn’t want to faff about getting soup ingredients ready.

The Meat Eater came to my rescue by suggesting I use the plug timer thing – it’s a plug that you plug your appliance plug into and you set it for whatever time you want your appliance to come on. Sorted. Sort of. That sounded fine in theory, but that meant getting all the ingredients ready and leaving them in the slow cooker for about seven hours until the timer came on and switched on the slow cooker. I didn’t want to leave vegetables hanging around that long but then I remembered that I didn’t think twice about leaving milk, cheese and butter in the bread maker overnight, so sod it, that’s what I did.

The timer came on at the right time, and my soup was ready for me at lunchtime. I thought the onions and artichokes would disintegrate after being cooked for eight hours, but the onions still had a bit of crunch and the artichokes kept their shape and were beautifully tender.

This recipe is taken from Slow Cooking for Vegetarians. The original recipe says you should fry the onion and garlic, then add the rest of the ingredients and bring to the boil before transferring to the slow cooker, but I didn’t bother with that and just put everything in the slow cooker together without cooking first.

A light and super-healthy soup, bursting with flavour and texture.

Butter bean, tomato and artichoke soup (serves 4)

2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
400g tin chopped tomatoes
425g tin butter beans
425g tin artichoke hearts, drained and halved
1tsp dried thyme
900ml vegetable stock
Salt and freshly ground black pepper

Add all the ingredients to the slow cooker
Cook on Low for 6-10 hours until all the ingredients are tender
Adjust the seasoning to taste

Continue Reading

Madhur Jaffrey’s Easy Vegetarian Mulligatawny Soup

We were playing Guess the Soup last week on Twitter. Heidi made us guess mulligatawny and although I came up with the winning guess, I said I didn’t think I’d ever had mulligatawny. Heidi said I must make it, it’s delicious, so I said okay then, I’ll give it a go next week.

Now it is next week and I’ve made and eaten my first ever mulligatawny soup. I can safely say that not only is it indeed delicious, it leaves your kitchen beautifully aromatic.

I’ve just finished a bowlful and the only reason I’m not going back for seconds is that it’s a hearty soup and I don’t want to get too full for dinner. Also, there’s chickpeas in it and I’m having chickpea and aubergine casserole later.

This recipe came from the Cookbook Cooks blog, who got it from her friend’s copy of Simple Indian Cookery by Madhur Jaffrey.

vegetarian-mulligatawny-soup

 

Madhur Jaffrey’s Easy Vegetarian Mulligatawny Soup

3 tablespoons olive oil
1 teaspoon ginger, grated
3 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons curry powder
1/8-1/4 teaspoon cayenne
1 400g can chickpeas, rinsed
1 cup red split lentils
4 cups/1 litre of vegetable stock
1/2-1 teaspoon of salt
1 tablespoon lemon juice
1 tablespoon finely chopped coriander

  • Heat olive oil over medium heat, when hot, add ginger and garlic. Stir for 10 seconds.
  • Add cumin, coriander, curry powder, and cayenne. Stir for 10 seconds.
  • Add chickpeas and stir to coat with spices.
  • Add lentils, vegetable stock, and salt and bring to a boil. Reduce heat and simmer for 45 minutes.
  • Remove from heat and stir in lemon juice.
  • Garnish with fresh coriander.




Continue Reading

Kale and sweet potato soup

I mentioned in a previous post that I invented a Twitter game called #guessthesoup. Today I spiced it up a bit by also posting a photo and I thought today’s soup would be a tough one, but Rachel eventually guessed correctly.

Other guesses were:

Pea
Asparagus
Leek
Sprouts
Cabbage
Watercress
Courgette
Spinach
Broccoli
Tomato and food colouring (thanks, Michelle)

until kale was guessed (I let them off the sweet potato bit).

kale_and_sweet_potato_soup

Kale and sweet potato soup (serves 4)

2 tbsp olive oil
1 clove garlic, sliced
1 red onion, chopped
200g kale, chopped
1 medium sized sweet potato, chopped
1000ml vegetable stock
200ml (soya) milk
Salt and black pepper

  1. Fry the garlic and onion in the oil for a few minutes until softened.
  2. Add the kale, sweet potato, vegetable stock and season with salt and pepper.
  3. Simmer for about 20-30 minutes, until the sweet potato is tender.
  4. Blitz with a hand blender.
  5. Add the milk.
Continue Reading

Swede and leek soup

It’s that time of year when I sober up and want something other than cheese, chocolate and crisps in my diet. So, today, I looked in The Boxing Clever Cookbook to see what was seasonal and cycled down to my local farm shop and got myself a big bag of vegetables.

farm_shop_veg

Healthy meal no. 1 was today’s lunchtime soup. I’m not sure I’ve eaten swede before, I certainly haven’t cooked it before as it always looked like it would be hard to peel but it was as easy as peeling a potato. This soup was delicious (and vegan, as I used soya milk instead of moo juice and didn’t add cheese to it for a change).

swede_and_leek_soup

Swede and leek soup (serves 4-6)
2 tbsp vegetable or olive oil
700g swede, peeled and diced
225g potatoes, peeled and diced
450g leeks, sliced and washed
1 garlic clove, crushed
1/2 tsp mixed herbs
1.5L (2.5 pints) vegetable stock
Salt and freshly ground black pepper to taste
150ml (1/4 pint) soya milk

  1. Heat the oil in a large pan and sauté the swede, potatoes, leeks and garlic for about 5 minutes.
  2. Add the mixed herbs, vegetable stock and season to taste.
  3. Bring to the boil, reduce heat and simmer for about 30 minutes or until the vegetables are soft.
  4. Soup can be left like this, or puréed if you like a smooth texture.
  5. Stir in the milk, reheat and serve.
Continue Reading