Butternut Squash and Carrot soup
½ butternut squash
3 medium carrots
1 small red onion
1 vegetable stock cube
1 tablespoon vegetable oil
Crushed black pepper
- Peel the butternut squash (remove seeds), carrots, and red onion and chop all the vegetables into small chunks
- Prepare the stock by dissolving the stock cube in 1 pint of boiling water
- In a large saucepan heat the oil, add all the vegetables and season with black pepper
- Gently sweat the vegetables over a medium heat with the lid on for 15 minutes, stirring occasionally
- Add the stock, bring to the boil and simmer for 10 minutes
- Remove from the heat and, using a blender, blend the soup until smooth
- Pour into a bowl and enjoy
Souper Green Stuff
1 leek
1 stick of celery
1 courgette
1 vegetable stock cube
1 tablespoon of vegetable oil
6 broccoli florettes chopped into small pieces
50g of spinach
Crushed black pepper
- Top and tail the leek, celery and courgette and chop into thin slices
- Prepare the stock by dissolving the stock cube in 1 pint of boiling water
- In a large saucepan heat the oil, add all the vegetables and season with black pepper
- Gently sweat the vegetables over a medium heat with the lid on for 15 minutes, stirring occasionally
- Add the stock, bring to the boil and simmer for 10 minutes
- Remove from the heat and, using a blender, blend the soup slightly
- Pour into a bowl and enjoy
Tomato and Basil Soup
4 large tomatoes
1 vegetable stock cube
1 tablespoon of vegetable oil
2 cloves of garlic, peeled and thinly chopped
1 small red onion, peeled and finely chopped
Freshly ground black pepper
Handful of fresh chopped basil
- Place the tomatoes in a large bowl
- Boil a kettle of water, pour over the tomatoes and leave for about 5 minute
- Prepare the stock by dissolving the stock cube in ½ pint of boiling water
- Remove the tomatoes from the water, peel off the skins and chop the flesh into chunks
- In a large saucepan heat the oil and add the garlic, onion and tomatoes
- Gently sweat the vegetables over a medium heat for 10 minutes with the lid on
- Add the stock, seasoning and basil, bring to the boil and simmer for 15 minutes
- Remove from the heat and using a blender, blend the soup so that it retains a good texture
Hunky Chunky Vegetable Soup
1 parsnip
1 carrot
1 sweet potato
1 leek
1 courgette
1 vegetable stock cube
1 tablespoon of vegetable oil
Crushed black pepper
- Top and tail the parsnip, carrot, sweet potato, leek and courgette, peel and chop into small chunks
- Prepare the stock by dissolving the stock cube in 1 pint of boiling water
- In a large saucepan heat the saucepan and add the vegetables
- Gently sweat the vegetables over a medium heat with the lid on for 15 minutes, stirring occasionally
- Add the stock, bring to the boil and simmer for 10 minutes
- Remove from the heat and divide in half
- Blend one half of the soup then combine the smooth soup with the chunky soup.
Sweet Potato, Coconut and Chili Soup
2 medium sweet potatoes
1 small red chili, seeds removed
2 spring onion stalks
1 tablespoon of vegetable oil
1 can of half fat coconut milk
- Peel the sweet potatoes and chop into small chunks
- Chop the chili and spring onion stalks into thin slices
- In a large saucepan heat the oil and add the sweet potatoes, chili and onion
- Gently sweat the vegetables over a medium heat for 15 minutes then add the coconut milk and simmer for 10 minutes
- Remove from the heat and, using a blender, blend the soup until smooth
Pear and Parsnip Soup
2 parsnips
2 firm pears
1 vegetable stock cube
1 tablespoon of vegetable oil
1 small red onion, finely chopped
Crushed black pepper
- Top and tail the parsnips, then peel and chop into small chunks, including the core
- Peel the pears and cut the flesh into small chunks, discarding the core
- Prepare the stock by dissolving the stock cube in 1 ½ pints of boiling water
- In a large saucepan heat the oil and add the parsnips and onion
- Gently sweat the vegetables over a medium heat for 15 minutes and then add the pear, stock and seasoning, bring to the boil and simmer for 15 minute
- Remove from the heat and, using a blender, blend until smooth
Soup ? a ? Juice
1 carrot
1 parsnip
Pulp from soup a juice
1 vegetable stock cube
1 tablespoon of vegetable oil
1 small onion, peeled and finely chopped
Crushed black pepper
- Top and tail the carrot and parsnip then peel and chop into small chunks
- Prepare the stock by placing the pulp and a stock cube in a pan, adding 1 pint of boiling water. Bring to the boil then simmer for 10 minutes
- Sieve the stock then throw away the residue pulp
- In a large saucepan heat the oil and add the carrot, parsnip and onion
- Gently sweat the vegetables over a medium heat for 15 minutes then add the stock and seasoning, bring to the boil and simmer for 10 minutes
- Remove from the heat and, using a blender, blend the soup until smooth
Sweet Cherry Tomato and Roasted Pepper Soup
1 red pepper
1 yellow pepper
1 small red onion
2 cloves of garlic, peeled
12 cherry tomatoes, stalks removed
1 tablespoon of vegetable oil
1 vegetable stock cube
Crushed black pepper
- Preheat the oven to 180c
- Remove the stalks and seeds from the peppers and chop into small chunks
- Peel the onion and chop into chunks
- Place the peppers, onion, garlic and tomatoes on a large baking tray, drizzle with the oil and roast in the oven for 15 minutes
- Prepare the stock by dissolving the stock cube in 1 pint of boiling water
- Remove the vegetables from the oven and empty into a large saucepan, add the stock and seasoning, bring to the boil and simmer for 10 minutes
- Remove from the heat and, using a blender, blend the soup until smooth
Marvelous Magic Mushroom Soup
250g mushrooms
2 cloves of garlic
1 small red onion
1 vegetable stock cube
1 tablespoon of vegetable oil
Freshly ground black pepper
100g reduced fat crème fraiche
- Wash the mushrooms and chop into small chunks
- Peel the garlic and onion and chop into small pieces
- Prepare the stock by dissolving the stock cube in 1 pint of boiling water
- In a large saucepan heat the oil and add the garlic, onion and mushrooms
- Gently sweat the vegetables over a medium heat for 10 minutes then add the stock and seasoning, bring to the boil and simmer for a further 10 minutes
- Remove from the heat, add the crème fraiche and using a blender, blend the soup until smooth
Spinach, Watercress, Rocket and Sweet Potato Soup
1 small red onion
1 medium sweet potato
1 tablespoon of vegetable oil
Freshly ground black pepper
1 bag (140g) of watercress, spinach and rocket
- Peel and chop the red onion and sweet potato into small pieces
- In a large saucepan heat the oil and add the onion and potato
- Gently sweat the vegetables over a medium heat with the lid on for 10 minutes
- Prepare the stock by dissolving the stock cube in 1 pint of boiling water
- Add the stock, seasoning, spinach, watercress and rocket to the pan, bring to the boil and simmer for 5 minutes
- Remove from the heat and, using a blender, blend the soup until smooth
The tomato one has been my favourite so far, and tonight we are having the roasted pepper and cherry tomato one.
At the minute I am drinking the Blood Booster or something like that and it is awful! Beetroot and carrot not tasty but I am drinking it!