Soup is one of those lunches that keeps me going in the colder, dreary, grey months. I get cold easily, and having a large bowl of warm soup in my belly helps warm me, fill me and I know it’s good for me. A great way to get at least 1 portion of veggies into yourself too. So if you are on a “health kick” here is one way to get those lunches sorted.
Making your own soup really doesn’t have to be complicated and doesn’t take much time. There is no need for complicated ingredients, just use a pile of veggies, some stock, herbs and whatever you have to hand. I like to blend my soups as I find the children prefer them without lumps of vegetables in (but love bits of pasta) and they tend to look nicer! A stick blender, food processor or large jug blender will all do the trick.
Make double and freeze. Having a range of your fav soups in the freezer will make you feel accomplished and healthy.
Soups can also be used as an easy pasta sauce or a pizza sauce.
Here are my fav recipes:
- 1 tbsp rapeseed oil
- 1 onion chopped
- 1 tsp cumin
- 1 tsp tumeric
- 350g red lentils
- 2 pints of stock (homemade or use a low salt stock cube to make this up)
- 400g tin of chopped tomatoes
- 1 tbsp tomatoe puree
- 2 tsp mixed dried herbs
- 1 tbsp lemon juice
- Greek yoghurt to serve
- Heat the oil and saute the onion for a few minutes.
- Add the spices and cook for 2 minutes.
- Now add the lentils, stock and bring to the boil. Simmer for 20 minutes until they are cooked.
- Add the chopped tomatoes and simmer for a few minutes.
- Add the tomato puree, lemon juice and herbs.
- Blend and then season.
- Serve with a swirl of greek yoghurt.
- Drizzle of rapeseed or olive oil
- 1 large butternut squash, peeled and chopped
- 350g potatoes, peeled and diced
- 1 litre of vegetable stock/water
- 100ml semi skimmed milk
- Plenty of black pepper
- Pinch of chilli (optional)
- Heat the oven to Gas Mark 3, prepare the butternut squash and drizzle over the oil.
- Roast for 1 hour.
- Cook the potatoes for a few minutes in a pan, then add the stock/water. Cook for 15-20 minutes until the potatoes are soft.
- When the squash has cooled a little, peel the skin off and blend with the potato.
- Reheat in a pan, add the milk and season with the pepper and chilli if wanted. (The chilli is good!).
- 1 tbsp rapeseed oil
- 1 onion sliced
- 1 head of celery including the leaves, chopped
- 450g potatoes, peeled and diced
- 1 pint of stock
- 200ml milk
- Cook the onion in the oil for a few minutes and then add the celery and cook for a few more minutes, add a splash of water if it starts to stick.
- Add the potatoes and stock. Bring to the boil and simmer for 30 minutes.
- Cool and blend.
- Put the soup back in the pan and add the milk and seasoning. Heat gently and taste.
- Serve with grated cheese on the top.