Friday, November 1, 2013

Curried Red Lentil Soup

I'd completely forgotten that this blog existed! Anyway...

Some ghee
1 large onion finely diced
3 cloves garlic finely chopped
10cm ginger, grated
1 chilli of your choice (I used scotch bonnet) finely chopped
2 tablespoons curry powder
1 teaspoon cinnamon
1 teaspoon ground cumin
3 bay leaves
Half a pint glass full of rinsed red lentils
1 litre stock (I used chicken)
Squeeze of lemon juice
Salt & pepper
Some chopped coriander

Melt some ghee in a saucepan and cook for a few mins. Add garlic, ginger, chilli, curry powder, cinnamon, cumin, bay leaves and cook for another 5 minutes or so. Add lentils & stock, bring to boil and simmer gently for about 40 mins. Discard bay leaves, add a dash of lemon juice, season and serve with a sprinkling of chopped coriander. Eat :)

Saturday, November 13, 2010

Chickpea, sweet potato & spinach soup

Again borrowed from Dec 2010 issue of Cycling Plus

Olive oil
1 onion (sliced)
2 sweet potatoes (cubed)
2 cloves garlic (crushed)
2cm ginger (grated)
1tsp dry-fried & crushed cumin seeds
1/2tsp cinnamon
1/2 tsp cayenne pepper
1/4tsp mustard powder
400g tinned chickpeas
half tin tomatoes
1 tsp honey
1 litre veg stock
200g spinach leaves

Fry onion in olive oil for a couple of mins then add potato, garlic, ginger and fry for a minute or so.
Add cumin, cinnamon, cayenne & mustard powder, cook for 30 secs
Add chickpeas, tomatoes & honey, cook for couple of mins, stirring.
Add stock, simmer for 10 mins
Add spinach and cook for another minute

Tuesday, November 9, 2010

Leek, bacon & watercress soup

Based on a recipe in the December 2010 issue of Cycling Plus

Knob of butter
Olive oil
2 large leeks (chopped)
1 potato (diced)
Lots of watercress
500ml chicken stock
Few rashers of bacon
1 pint milk
Crème fraiche
Salt & pepper

Heat oil & butter in a large pan.
Add leeks & bacon and sauté for 5 mins.
Add potato and stock, simmer until potato cooked
Add watercress, half the milk and simmer until watercress wilted
Blend with a hand blender, If too thick then add more milk
Season to taste, serve with a grating of nutmeg, some crème fraiche and crusty bread

Saturday, October 30, 2010

Butternut Squash & Carrot Soup

1 large red onion, finely chopped
3 large cloves garlic, crushed
1 hot chilli (pref Dorset Naga or Scotch Bonnet)
4 large carrots, peeled and roughly diced
1 large butternut squash, peeled, deseeded, roughly diced
2 litres good stock (chicken or vegetable)
olive oil
Salt & Pepper to taste

Soften onion & garlic in the oil in a large pan for a few mins.
Add carrots, squash & chilli and continue to cook until veg starts to soften
Add stock, bring to boil and simmer for approx 30 mins
Blend with a hand blender
Add salt & pepper to taste
Serve with crusty bread.

Welcome to Warming Winter Soups

Here I will be listing all of the soups I make this Winter. If you'd like to add one of your own favourites then let me know and you can have a login to post it here :)