Carrot and Red lentil Soup (Vegetarian)

Ingredients

500 grams/ 1 lb Red lentils

4 large carrots finely grated or chopped in a food processor

2 medium potatoes finely grated or hopped in a food processor

2 litres/ 4 pints of vegetable stock (Chicken or Ham stock is fine if preferred)

Freshly ground black pepper to taste

Sprinkling of dried chilli flakes to taste

Freshly chopped Coriander to garnish if you have it or dried coriander

Method

  1. Place the Red Lentils, carrots, potatoes in a large stock pot and stir well.
  2. Add the pepper, chilli flakes and stock stirring well boil for ten minutes – scooping off any scum from the red lentils.
  3. Turn on low to simmer for twenty to thirty minutes.
  4. Serve with fresh bread or croutons.
  5. Garnish with chopped coriander fresh or dried to taste.

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Italian Vegetable soup

Italian inspired vegetable soupIngredients

3 litres/ 6 pints vegetable stock or boiling water

3 Large carrots peeled and diced

1 swede peeled and diced

4 medium potatoes peeled and diced

150 grams/6 ozs Red lentils

300grams or 1 tin of chopped tomatoes or passatta

1 desert spoon each of Thyme, Sage, Marjoram, Rosemary

6 bay leaves – remove after cooking

Freshly ground black or mixed peppercorns

Chilli flakes  – optional sprinkle during cooking

Salt to taste

Method

  1. Pour stock into a large stock pot adding the ingredients stirring well.
  2. Bring to boil for ten minutes, stir well.
  3. Simmer for 20 minutes, stirring throughout to prevent the lentils and ingredients sticking to the base of the pan.
  4. Taste to check season to taste.

 

Serve with grated cheese*and fresh bread and butter –

*my son’s personal favourite

Chicken and vegetable Soup

Ingredients

2 Litres/ 4 pints off freshly made chicken stock with chicken meat

4 medium potatoes peeled and diced into chunks

2 large carrots, peeled and diced into chunksRustic Italian Vegetable Soup

1 onion sliced and finely diced

1oo grams/ 4 0z red lentils

450 grams/ 1 lb swede

1 desert spoon/ 1 oz of each herb – Thyme, Rosemary, Sage

4 Bay leaves – remove after cooking

Salt and pepper to taste

 

Method

Add stock bring to boil adding the chopped vegetables, herbs, bay leaves into the large stock pot while heating.

Cook for 30 minutes.

 

Serve with fresh bread and butter

 

 

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.

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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.

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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.

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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

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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/