Carrot and Lentil Soup

 

MUNCH RATING: 5/5

 

I really fancied a nice warming soup and bread rolls for lunch today, so I gathered a few soup recipes together and took the best bits of each one and came up with this one. The bread rolls were made from a packet mix that Steve’s Mum bought ages ago and has been hanging around the back of the cupboard for ages! It was actually a couple of months out of date, but it still worked fine. The packet mix was Parmesan and Sun Dried Tomato by Wrights and it smelt so delicious baking in the oven that even Steve’s Mum tried some (but then she promptly spat it out because it contains garlic and she’s a very fussy eater!).

 

I had good feedback on the soup though, however it was a little bit spicy even though I was so careful not to add too much chilli (these were homemade chilli flakes from my chilli plants a couple of years ago and they were HOT!).

 

Ingredients:

• 100g split red lentils
• 2 pints chicken or vegetable stock
• 2 Tablespoons oil
• 2 rashers bacon, chopped (omit to make this veggie friendly)
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• small pinch dried chilli flakes
• 4 large carrots, peeled and chopped
• salt and pepper to taste

 

Directions:

1. Rinse the lentils and put into a saucepan with the stock. Simmer for 10 minutes until just tender.
2. Meanwhile, heat the oil in another saucepan and add the bacon and fry for a few minutes. Add the onions and sauté for about 5 minutes until soft.
3. Add the garlic, cumin and chilli and fry for another minute until fragrant, then add the carrots and the lentils.
4. Half cover with a lid and simmer for about 30 minutes, until the carrots are tender. Taste and season with salt and pepper.
5. Leave to cool for a few minutes and then blend with a stick blender or liquidiser until smooth.

 

COOK’S NOTES:

• You can make croutons from any stale leftover bread/rolls. Just cut them into cubes and fry in a couple of Tablespoons of oil until they are golden brown and crispy. I made some from a leftover Parmesan and Sun Dried Tomato roll and they were the tastiest croutons ever!

Carrot and Coriander Soup

MUNCH RATING: 5/5

This soup has a lovely creamy texture, but without the cream so it’s good for you! I have a real aversion to coriander leaf, but strangely I don't mind coriander seeds which does add a nice flavour and compliments the carrots. You could use ground coriander, but I like the lemony fragrance of the seeds and it’s fun to smash them to smithereens!

This made enough for about 5-6 servings.

Ingredients:

• 25g (1oz) butter
• 1 Tablespoon crushed coriander seeds
• 1 onion, finely chopped
• 2 rashers of lean bacon, cut into pieces
• 454g (1lb) carrots, sliced
• 25g (1oz) long grain rice
• 1.2 litres (2 pints) vegetable stock (I just used Knorr Stock pots)
• salt and pepper

Directions:

1. Melt the butter in a large saucepan, add the onion, bacon and coriander seeds and cook over a gentle heat until the onions are soft - do not allow them to brown and if necessary half cover the pot with a lid. Lightly season with salt and pepper.
2. Add the carrots, rice, stock and seasoning. Bring to the boil and simmer for 30 minutes or until the carrots are tender.
3. Liquidise the soup until smooth, return to the saucepan and reheat if necessary.

COOK'S NOTES:

• Dry fry the coriander seeds to intensify their flavour and make them easier to grind.

Winter Vegetable Soup

MUNCH RATING: 5/5

I used a recipe for Sweet Potato & Carrot Soup from the BBC Good Food magazine as a basic template and I added butternut squash, cumin and chili powder as I really like those flavours. I got lots of compliments for this soup as it has a velvety smooth creamy texture and lots of lovely sweet flavours from the different root vegetables. Steve's Dad even said it was better than New Covent Garden soups! This is only the second soup I've ever made in my life, but it's definitely one I'll be making again.

• Serves: 4
• Prep Time: 20 minutes
• Cook Time: 1 hour
• You will need: a large pan with a lid

Ingredients:

• 1 Tablespoon olive oil
• 1 medium onion, roughly chopped
• 1 garlic clove, roughly chopped
• 1 heaped teaspoon cumin powder
• ¼ teaspoon chili powder
• 2 medium sweet potatoes, peeled and diced
• 2 medium carrots, peeled and sliced
• ½ medium butternut squash, peeled and diced
• 2 knobs butter
• 300-400ml stock (I used vegetable Marigold Swiss Vegetable Bouillon)
• Salt and Pepper

Directions:

1. Heat the olive oil in a large pan on a low-medium heat and fry the onions, garlic, cumin and chilli powder for 8-10 minutes until softened.
2. Add the sweet potatoes, carrots, butternut squash and the butter. Season well with salt and pepper. Cover the pan and let the vegetables sweat down until they start to soften, for about 20 minutes.
3. Add enough stock to cover all the vegetables and bring to the boil. Cover the pan and simmer for 20-25 minutes until the vegetables are really tender.
4. Tip the soup into a blender or use a stick blender to whizz up the soup until it is really smooth, for about 5 minutes.
5. Transfer to warm bowls and serve with lots of nice bread.