Soups
A Slightly Different Leek & Potato Soup
50g butter
450g potatoes
450g white part of leeks
4 rashers of smoked streaky bacon
1-1.2 litres chicken or vegetable stock
1 tsp mixed dried herbs
salt & pepper
Chop the potatoes and leeks into small chunks. Cut the bacon into smallish pieces. Melt the butter in a large pan and fry the vegetable and bacon for about 5 minutes, turning and mixing regularly. Add the stock, mixed herbs and salt & pepper and stir well. Bring to the boil, then simmer for about 20-25 minutes with the lid on until vegetables are soft.
Once cooled, blitz in a blender for a few minutes. If you like chunky bits in your soup, reduce the time blending. To serve, add some milk or cream, adjust seasoning to your taste and bring slowly to almost boiling then garnish with crunchy croutons. Can be kept in the fridge for a few days or frozen for at least 3 months.
​Winter Vegetable & Red Lentil Soup
2 carrots, diced
3 sticks celery, sliced
2 small leeks, sliced
2 tbsp tomato purée
1 tbsp fresh thyme leaves
3 large garlic cloves, chopped
1.5 litres vegetable stock
1 heaped tsp ground coriander
salt and pepper
Tip all the ingredients into a large pan. Pour in stock, then stir well.
Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
Either ladle into bowls and eat straightaway or blitz with a hand blender or in a food processor, adding some cream before gently reheating.
Soup will keep in the fridge for 3-4 days and can be frozen.
Tomato & Basil Soup
1tbsp butter or olive oil
2 garlic cloves, crushed
7 tomatoes, roughly chopped
2 x 400g cans plum tomatoes
500ml chicken or vegetable stock
1tsp sugar
142ml pot soured cream
125g pot fresh basil pesto **(or make your own: see August Recipes)
basil leaves to serve
Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning, adding more sugar if needed. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.