Feb 172018
Winter Soups

I love soup! I could eat soup every day. Unfortunately, transporting soup to work never ends well so I usually save my soup eating for weekends. Over the past couple of months I’ve made a few soups that I particularly enjoyed and want to share the recipes with you. If you have a favourite recipe, I’d love to hear about it as I’m always looking for soupy inspiration!


Pea and Broccoli Soup

Ingredients:

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  • 1 tbsp. olive oil
  • 1 small onion, chopped
  • ground pepper
  • 1 pinch garlic powder
  • 1 stock cube
  • 1 large head of broccoli, chopped into large chunks
  • 1/2 cup frozen peas
  • 1 stalk of celery, chopped
  • 1 small potato, chopped
  • Optional: Boursin cheese

Gently fry the onion for a few minutes then add all other ingredients. Top up your pot with 2-3 cups of water and bring to a boil. Simmer for 30 min. Cool for 10 min before whizzing with a hand blender. I added a 2 tbsp. of Boursin garlic and herb cheese and let it melt into the soup. YUM!


Easy Vegetable Pasta Soup

Ingredients:

  • 1 tbsp. oil
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 2 stalks of celery, chopped
  • a handful of new potatoes, quartered
  • 1 container of chopped tomatoes
  • 1 stock cube
  • 1/2 courgette (zucchini) chopped
  • 1/4 cup frozen corn
  • 1/4 cup frozen peas
  • 1/4 cup small pasta shapes
  • 1 tsp. honey
  • Salt and Pepper
  • A generous pinch each of: thyme, oregano, parsley, and basil

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Heat the oil and gently fry the onion. Add the remaining vegetables, seasoning, and stock cube and top with 2-3 cups of water. Bring to a boil and simmer for 25 min. Add pasta shapes and simmer for another 10-15 min.


Curried Yam and Carrot Soup

Ingredients:

  • 2 tbsp. butter
  • 1 small onion, chopped
  • 1-2 gloves of garlic, crushed
  • Salt and Pepper
  • 1 stock cube
  • 1 tsp. of curry paste (like Patak’s), or powder
  • pinch of allspice (optional)
  • 1 large yam (or 3 smaller sweet potatoes), peeled and chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped

Heat the butter and gently fry the onion with the curry paste. Add the remaining veg and fry a couple of minutes. Add the stock cube and top with 2-3 cups of water. Bring to a boil and simmer for 30 min, or until yams are soft. Let cool slightly before blending.

Top with a dollop of yogurt or creme fresh. I didn’t have any this time so I added a bit of milk.

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P.S. Soup is coming in handy this weekend as I’m feeling run down and a bit sickly. A lazy weekend for me!

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