Soups

Spiced Lentil Soup

Serves 1

This is substantial enough as a main course serve with some chunks of bread

Ingredients

75 g. of dried red lentils

1/2 tblsp olive oil

bacon 1 rasher, optional

1 onion

1 clove of garlic

1 piece of root ginger (1cm or 0.5 inch), grated 

1 pinch of cumin seeds

2 tomatoes

1 tbs of chopped fresh coriander

1 pinch of turmeric

1 pinch of chilli powder

1/3 vegetable stock cub1tsp cornflour

1 dssrt spoon half fat creme frais

Method

1.Place the lentils in a bowl, cover with cold water and set aside to soak for about 20 minutes.
2. Heat the oil in a non-stick pan and cook the chopped onion, crushed garlic, bacon (if using) grated ginger, cumin, diced tomato and half of the coriander over a medium heat for around 5 minutes.
3. Add the drained lentils, turmeric, chilli, stock cube and about 250ml (½ pint) of water.
4. Bring to a boil and simmer for around 30 minutes, until the lentils are tender, adding more water as necessary.
5. Stir in the remaining coriander just before serving.

Curried Vegetable Soup

Serves: 6

Ingredients

50 grams (2 ounces/ 1/4 cup) sunflower margarine

1 onion, chopped

2 tablespoons fresh coriander, chopped

1 clove garlic, crushed

1 teaspoon cumin seeds, crushed

1/4 teaspoon. turmeric powder

1/4 teaspoon. chilli powder

1 tablespoon plain flour

11/4 litres (2 pints/4 or 5 cups) vegetable stock

800 grams (2 pounds) mixed vegetables such as xxx carrots, parsnips, swede, leeks, broccolli

125 grams (5 ounces/1/2 cup) low-fat yoghurt

Pepper

Method

1 In a large pan, heat the butter and gently fry the onion and garlic for 2 minutes, until they start to soften. Add the mixed vegetables. Cover and cook for 10 minutes.

2 Stir in the spices and flour and continue cooking for 2 minutes.

3 Stir in the stock and bring to the boil. Cover and simmer until vegetables are tender (15-20 minutes).

4 Allow the mixture to cool slightly then take half the mixture and purree in a blender. Add this back to the unblended mixture

5 Reheat the soup and stir in fresh coriander. Pour into bowls and add a spoonful of yoghurt. 

Split Pea and Ham Soup

Serves 4

Ingredients

225 grams / 9 ounces / 11/2 cups cubed cooked ham

450 grams (1 pound/1/4 cups) dried split peas

1 1/2 tablespoons olive oil

1 large onion, chopped

1 clove garlic, crushed

2 carrots, peeled and cubed

2 stalks of celery, thick sliced

2 bay leaves

500 millilitres/ 1 pint / 7 cups chicken stock

Ground pepper

Some chopped parsley

Method

1 Wash the peas and soak in water over night

2 Sweat the onion and garlic in the oil in a pan (with the lid on) until they have softened. Add the carrots and celery and continue to sweat in the pan with the lid on until soft.

3 Add the drained peas, bay leaves and stock. Bring to the boil then leave to simmer for 1 hour.

3 Add the cubes of ham and simmer for a further 10 minutes.

4 Add the ground pepper and garnish with chopped parsley.

Variation: You can use leeks instead of celery, for a more oniony soup.