Chilli, Coriander, Carrot & Red lentil soup

Ingredients

100grams/4oz Red lentils

450 grams/1lb Carrots peeled and grated

450 grams/1lb Potatoes peeled and grated

2L/4 pints of fresh or prepared Chicken stock

2L/4 pints of fresh or prepared Vegetable stock

1 teaspoon of Chilli flakes (or more if preferred)

A large bunch of fresh Coriander chopped or 2 teaspoons of dried coriander

Freshly ground Salt and pepper to taste

Method

In a large 6 Litre stock pot bring the stock to the boil, adding the chilli flakes.

Add the Red lentils stirring to prevent sticking bring to the boil for ten minutes.

Peel and grate the potatoes and carrots adding to the pan, stirring well cook for ten minutes.

Add the chopped coriander, salt and pepper to taste, cooking for a further ten minutes.


Serve with crusty fresh bread and butter – gluten and dairy free if you’re like me!

Chilli Coriander Carrot Red lentil

[object Window]

via Chilli Coriander Carrot Red lentil.

A’s simple Autumnal Pumpkin soup

I name this ‘A’s simple Pumpkin soup as my youngest loves it just like this!

However I have added variations underneath;  which make it even more enjoyable for a more adult palate.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

A’s simple Pumpkin soup 

Pumpkin Soup

Pumpkin Soup (Photo credit: pamelasvoboda)

Ingredients:

1 medium Pumpkin

2 litres chicken or vegetable stock – preferably home-made

4 Bay leaves

1 teaspoon of freshly ground mixed peppercorns

Pinch of freshly ground rock salt

Equipment:

Large 4-6 litre stockpot or saucepan

Large wooden spoon or similar

Ladle

Measuring jug

Teaspoon

Liquidiser, blender or hand blender

Method

  1. Finely dice the pumpkin.
  2. Add to the stock pot with the Bay leaves, vegetable or chicken stock ~stirring well.
  3. Adding the pepper and salt boiling for twenty minutes until the pumpkin is soft.
  4. Liquidise with a liquidiser or blender.
  5. Serve in the pumpkin serving with a ladle.
  6. Serve with fresh bread and butter or gluten and dairy free version.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Variation 1: Simple Pumpkin soup

Ingredients

Potato soup

Potato soup (Photo credit: Wikipedia)

Add to pan when adding pumpkin:

~ I medium sized red or white onion finely chopped

~ 4 potatoes peeled and finely diced

Method

  1. Once cooked and softened either liquidise or serve as a chunky soup.
  2. Season to taste.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Variation 2: Spicy Pumpkin soup

Ingredients

1 medium Pumpkin

1 medium sized red or white onion finely chopped

4 potatoes peeled and finely diced

2 litres chicken or vegetable stock – preferably home-made

4 Bay leaves

1-2 teaspoons of chilli flakes or fresh chilli

1 teaspoon of Freshly ground mixed peppercorns

Pinch of freshly ground rock salt

Equipment:

Large 4-6 litre stockpot or saucepan

Large wooden spoon or similar

Ladle

Measuring jug

Teaspoon

Liquidiser, blender or hand blender

Method:

  1. Finely dice the pumpkin.
  2. Add to the stock pot with the bay leaf, vegetable or chicken stock ~stirring well.
  3. Adding the chilli, pepper and salt boiling for twenty minutes until the pumpkin is soft.
  4. Liquidise with a liquidiser or blender.
  5. Serve in the pumpkin serving with a ladle.
  6. Serve with fresh bread and butter or gluten and dairy free version

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Further spicy and non spicy variations add after adding stock stirring well:

  • chilli, nutmeg and coriander
  • curry powder and parsley
  • chilli, ginger and coriander
  • smoked paprika, nutmeg and coriander

 

Serve with Rosemary Socca Gluten free bread: https://sharonac72.wordpress.com/2012/08/22/rosemary-socca-gluten-free-bread/