Soups

November 27, 2012 in Recipes, Soups by Admin

CARROT/BUTTERNUT & CARDAMOM SOUP

Replace the carrot with butternut if you prefer, this soup is great for freezing so make a large batch and have some ready at a moment’s notice, if you prefer a spicier taste replace the cardamom with curry powder.

Serves: 4
Preparation Time : 10 min
Cooking Time : 45 min

Ingredients:

Small knob of butter

2 small onion, peeled and finely diced
300gm carrots or butternut, peeled and finely diced
pinch ground cardamom
2tsp cake flour
600ml water
4tbsp coconut milk
2tbsp lemon juice
4tsp vegetable stock
Pinch salt
pinch light brown sugar
Small pinch black pepper
1tsp maizena mixed with water

Method:

• In a pan melt the butter; add onion, and butternut. Cook until onions are soft without browning.
• Add cardamom and flour, cook for 2minutes
• Slowly add some water to make a thin roux, add remaining water, coconut milk, lemon juice and stock, bring to a boil.
• Add salt, sugar and pepper.
• Whisk in maizena and cook for 30minutes or until carrots are soft.
• Stick blend until completely smooth, bring back to boil and serve

 

SPLIT PEA & BACON OR FETA SOUP

Wonderful soup for cold wintry days. For a vegetarian option replace the bacon with feta and the chicken stock with vegetable stock. You can also make this a low fat (almost fat free) by removing the bacon and replacing the butter with a drop of oil. This soup is also great for freezing and keeps for 4 days in the fridge.

Serves 4
Preparation Time:  10minutes + soaking overnight of peas
Cooking Time:  45minutes
Ingredients:

10gm butter

2 small onion, peeled and finely diced
4 tbsp Marrow, diced
4 tbsp leeks, finely sliced
4 tbsp spring onion, finely sliced
600ml water
100gm split peas, soaked overnight and rinsed
2 medium potato, peeled and diced
Small pinch fine black pepper
2 tsp chicken stock
2 tsp maizena mixed with 2tbsp water
200gm streaky bacon, chopped and cooked

Method:

In a pan melt the butter; add onion, marrow, leeks and spring onion. Cook until soft without browning.

Add water, peas, potato, pepper and stock bring to the boil.

Whisk in the maizena and cook for 30minutes or until the peas are tender.

Stick blend until completely smooth, bring back to boil with the cooked bacon and serve.