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
Blend
Add spinach and cook for another minute
Serve.
Saturday, November 13, 2010
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
Nutmeg
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
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
Nutmeg
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.
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 :)
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