Carrot & Potato Soup with Homemade Croutons

Garlic Bread

Surprisingly I’ve never made my own garlic bread.  Here I am browsing over the most complicated and artistic recipes and I haven’t even finished working on the basics.  Thank goodness I realised this in time before making this gorgeous soup.  My garlic bread croutons were a success and the kitchen smelled so good.  Garlic is a hard thing to eat without properly including it in a recipe but cooked slightly on bread is just heaven.  Hurray!

This recipe was taken from gluten free cooking for heath (Anness Publishing Ltd, 1998).

Ingredients:

olive oil, 1 large onion, 300g carrots (peeled and sliced), 325g potato (peeled and cubed), 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp hot chilli powder, 900ml vegetable stock, salt and pepper, 2 garlic cloves (crushed), 1 tbsp butter, 4 slices bread (crusts removed and cut into cubes).

Method:

1. Heat 1 tbsp oil in a large saucepan.
2. Add the onion, carrots and potato and cook gently for 5 minutes.
3. Stirring occasionally add the ground spices.  Season to taste.
4. After a minute stir in the stock, bring to the boil and then cover to let simmer for 45 minutes.
5. Heat the butter in a frying pan and add the garlic and cook for 30 second.
6. Add the bread cubes and stir until bread is golden brown.
7. Serve the soup in bowls before adding the croutons and a little garnish.

Carrot and Ginger Soup

Real Soup

In the Caribbean a soup is not soup unless it features dumplings.  Dumplings are gorgeous dough balls with a lovely texture that people usually save for last unless they haven’t had them in a long time in which case they gobble them up as they are irresistible.  This soup does not feature dumplings which is a shame because it was oh so close to perfection otherwise.  If you are a West Indian you will miss the dumplings, if not you will be more than satisfied.

This recipe was taken from Helen Aitken’s The Really Useful Ultimate Student Vegetarian Cookbook (Murdoch Books, 2000).

Ingredients:

375ml vegetable stock, 1/2 tbsp oil, 1/2 onion (peeled and chopped), 1/2 tbsp grated ginger, 500g carrots (peeled and chopped), 1 tbsp chopped coriander.

Method:

1. Heat the oil in a large heavy base pan and add the onion and ginger to cook for 2 minutes.
2. When the onion has softened add the stock and the carrots.
3. Bring to the boil and reduce the heat and simmer for 10 – 15 minutes.
4. Use a hand blender to smooth the soup a little.
5. Return the pan and season to taste.

Fennel Beans and Chicken Soup (Dream 7)

Serious Running

In my dream I was running and running and running.  I do not think I was trying to loose weight I guess I was just having a Forest Gump moment.  When I woke up I felt like cooking chicken for dinner.  I noticed that my mummy had been working out so it was agreed this soup would be a great easy going lunch.

This recipe was taken from Good Housekeeping Magazine (May, 2013).

Ingredients:

1 tbsp vegetable oil, 6 skinless chicken thigh fillets (sliced), 1 large fennel bulb (roughly chopped), 2 leeks (sliced), 1 litre chicken stock, 410g canellini beans (drained), 1 courgette (freshly chopped), large handful fresh tarragon (chopped).

Method:

1. Heat the oil in a large casserole dish over a high hob heat.
2. Fry the chicken until golden.
3. Remove the chicken from the pan and set aside.
4. Discard most of the oil and return the pan to the heat.
5. Add the fennel, leeks and gently fry until soft for about 10 minutes.
6. Add a little water if the pan looks dry.
7. Return the chicken to the pan and then pour in the chicken stock.
8. Bring up to the boil, cover and simmer for 5 minutes.
9. Stir in the beans and chopped courgette and heat through.
10. Stir through the tarragon and check the seasoning.
11. Serve as it is or with bread.

Creamy Kidney Bean Soup

Well and Truly Out

I had my tooth taken out.  I was not scared as I was put under anesthesia and to be honest I was so happy to have the tooth out I welcomed all the pulling and squeezing.   Having been swallowing my own blood for 24 hours the last thing I wanted was a red soup, but alas tooth pain means soft food only.  Tinned soup can become boring very very very quickly so here is a toned down version (less chilli) of a lively soup that hits the spot and requires little work.

This recipe was adapted from The Soup Book (Dorling Kindersley Limited, 2009).

Ingredients:

225g dried kidney beans soaked over night, 2 red onions (peeled and diced), 400g can chopped tomatoes, 1 tbsp tomato puree, 5 garlic cloves (peeled and halved), 5cm fresh root ginger (roughly chopped), 1 tsp chilli flakes, salt and pepper, 150ml single cream.

Method:

1. Drain the kidney beans and get rid of the soaking liquid.
2. Put the beans in a very large heavy – bottomed pan with 3 litres of water.
3. Add the onions, tomatoes, puree, garlic cloves, ginger and chilli flakes.
4. Cover the pan and simmer for about 3 hours until the beans start to break up.
5. Top the liquid up if required during cooking.
6. Once the beans have cooled slightly then liquidize.
7. Season well with salt and pepper.
8. Reheat and stir in the cream.

Potato and Coriander Soup

Poor Tooth

My tooth was hurting more by the day, it was becoming unbearable.  I have had this problem for 2 – 3 years and the pain just kept coming back no matter what the dentists did.  Complete con artists! Whatever will get them the most money! I cannot believe how expensive healthcare is.  Even if you are exempt from some fees you still have to pay for various procedures.  I understand that dentists need to be paid, but it really sucks that people have to endure tooth pain… any kind of pain for that matter longer than they should because they cannot afford it. This is a recipe for all my poor sick people.  And even if your not sick and poor cook it anyway and think about how  lucky you are.  This soup is lovely, full of flavour, easy to make if your’re sick and easy on the teeth. The high carbohydrate content helps food cravings.  Sweet potato can be added as well/

This recipe was taken from The Soup Book (Dorling Kindersley Limited, 2009).

Ingredients:

1 small bunch of fresh coriander, 2 onions (peeled and chopped), 2 garlic cloves (peeled and chopped), 3 tbsps olive oil, 900g British potatoes (peeled and cubed), 2 pints chicken stock, salt and pepper.

Method:

1. Cut the stalks from the coriander and tie them in a bundle with string.
2. Chop the leaves finely and reserve for later.
3. Heat the oil over a medium heat in a large pan and fry the onion and garlic.
4. Add the potatoes and coriander stalks, stir them and cover on a low heat for 5 minutes.
5. Add the stock, salt and pepper and then bring to the boil.
6. Simmer until the potatoes are very tender.
7. Remove the bundle of coriander stalks.
8. Liquidize the soup.
9. Stir in the coriander leaves and re heat gently.
10. Season to taste before serving.

Lentil Tomato Soup

A Proper Treat

To most people food treats would suggest sweet things or high calorie delights, the sort of stuff you would find in cheat days.  I like to think however that treats can also mean nutritionally charged food that does wonders for your health.  Feel free to redefine what treats mean, especially for those of you who are dieting and looking to lead into the new year feeling healthy.

This recipe was adapted from Grandmas’s Best Recipe’s (Parragon Books Ltd, 2012).

Ingredients:

500g tinned ready to cook lentils, 1tbsp sunflower oil, 1 large onion (peeled and finely chopped), 2 large carrots (peeled and chopped), 1 can of chopped tomatoes, 1 litre of vegetable stock, 1/4 tsp dried thyme, 1/4 tsp dried marjoram 1 bay leaf, salt and pepper.

Method:

1. Heat the oil in the saucepan oven a medium heat.
2. Add the onion,carrots and cook for 4 minutes stirring occasionally.
3. Add the lentils, stock and tomatoes.
4. Bring to the boil and stir.
5. Add the thyme, marjoram and bay leaf.
6. Reduce the heat then cover and cook gently for an hour.
7. Remove the bay leaf.
8. Taste and adjust the seasoning.

Pinto Bean Soup

Pinto Beans

Pinto beans are commonly used in Mexican favourites like enchiladas and burritos, commonly known as re-fried beans when cooked a certain way.  I however was craving soup,  I felt a cold coming on and I didn’t want to have to choose between Mexican classics and tomato soup so I combined the two.  Luckily Good Housekeeping came to the rescue and I was able to soothe my throat in pinto bean style.

This recipe was adapted by Good Housekeeping Magazine (January, 2013).

Ingredients:

1tsp extra virgin olive oil, 1 onion (roughly chopped), 1 tsp chilli powder, 250 tinned pinto beans (drained), 400g chopped tomatoes, 2 pints vegetable stock.

Method:

1. Heat the oil in a large pan.
2. Add the onion and cook for 15 minutes until softened.
3. Stir in the chilli powder and beans and cook for a minute.
4. Add the tomatoes and stock.
5. Bring to the boil.
6. Let the soup simmer gently for 15 minutes.

Saffy’s Serving Tips:

1. Low- Fat Cornbread
2. Tortilla Chips
3. Avocados
4. Herb croutons

Petite Pea Soup

Green Eyes

This soup was inspired by one of my favourite songs which is about a woman who is denying her jealous and resentful feelings towards her crush’s new partner.  Badu sings, “My Eyes are Green/ ‘Cause I eat lots of vegetables…” I mean wow, simple lyrics incredible song.  She really got me! I had to make something which represented that song.  This pea  soup is a perfect food symbol for how I was feeling.  Eating lots of vegetables to justify my envious green eyes.  Perfect pea soup for poor and pitiful emotions.  The herby fragrance and sweetness of the peas cheered up my mood and warmed my throat thus allowing me to sing on.

This recipe was adapted from The Soup Book (Dorling Kindersley, 2009).

Ingredients:

40g butter, 1 onion (peeled and sliced), 1 large potato (peeled and diced), 300ml veg stock, 500g frozen peas, 2 handfuls basil, salt and pepper.

Method:

1.  Melt the butter in a large sauce pan over a medium heat.
2. Gently fry the onions until softened.
3. Add the potato and gently stir.
4. After 10 minutes add the stock.
5. Bring to the boil.
6. Add the peas and let simmer for 20 minutes.
7. Add the basil, season to taste.
8. Blend the soup.

Carrot Soup with Coconut and Lemongrass

My Park

There is a song which explains that there cannot be a paradise without a park.  For me paradise means including my comforts and things that remind my of happy childhood memories.  This soup kinda reminds me of what my paradise and dreams would smell like, taste like and feel like.  My dreams would smell aromatic.  My dreams would taste exceptional.  My dreams would feel like a heater in my tummy.  This soup is very easy to make, I would serve this to anybody and expect their eyes to close whilst simultaneously a smile gleams over their face.

This recipe was adapted from The Soup Book (Dorling Kindersley Limited, 2009).

Ingredients:

2 tbsps vegetable oil, 1 onion (peeled and chopped), 1 lemongrass stalk (trimmed), 2 garlic cloves (peeled and chopped), 2 tsps (finely grated ginger, 1 tbsp thai red curry paste, 450g carrots (peeled and slice), 900ml vegetable stock, 3 kaffir lime leaves, 165ml can coconut milk, salt and pepper.

Method:

1. Heat the oil in a large pan.
2. Add the onion and fry for 4 minutes until they soften.
3. Add the lemongrass, garlic and ginger.
4. Fry for another 2 minutes.
5. Add the curry paste for a minute stirring constantly.
6. Add the carrots and fry for a further 2 minutes.
7. Pour in the stock, add the lime leaves.
8. Bring to the boil then simmer for 20 minutes.
9. Discard the lime leaves.
10. Pour in the coconut milk and blend.
11. Season to taste with the salt and pepper.

Sopa Seca de Fideos

Monster 

When you gobble down on food and eat it as though you are a monster so hungry you could eat an Englishman, that is the sign of damn good food.  This soup is the bees knees,  I had double portions which is a big deal because I have a small stomach.  The soup should be eaten hot but there are recommended chilled elements to compliment the chilli.  Add a small amount of avocado and sour cream after serving.

This recipe was adapted from The Soup Book (Dorling Kindersley Limited, 2009).

Ingredients:

1 tbsp chopped red chilli, 2 beef tomatoes (quartered), 2 garlic cloves (peeled and chopped), 1 onion (peeled and roughly chopped), 600ml chicken stock, 3 tbsps vegetable oil, 2 chicken breasts (diced), 225g thin noodles.

Method:

1. Blend together the chilli, tomatoes, garlic and onion.
2. Mix with the chicken stock.
3.  In a large pan heat up the oil then add the chicken.
4. When almost cooked add the chicken stock and other ingredients except the noodles.
5. When the chicken is cooked add the noodles.
6. When everything is cooked add your additions, season to taste and gobble down like a monster.