Archive for category Soup
At this time of the year we are awash with recipes for soup. I have countless soup recipes on my “to make” list, yet still I seek more! Trying to get my husband to eat some/any vegetables is a constant trial. Vegetables blended in soup are my husband’s preferred way of eating vegetables, surprisingly even carrots. So when I saw this recipe I thought I was onto a winner. My version of that soup is a little more simple, I omitted the peanut butter to save a few calories. I find carrot soup verges on the over sweet for my taste so also left out the maple syrup. I prefer to use half coconut milk and half stock as I found all coconut milk added a little too much sweetness. I also like my soup a lot thinner so added more liquid.
This soup is so flavorful, extra sweet from roasting the peppers and carrots, the coconut milk adds another dimension to the flavour and for me the addition of chilli adds a punch of heat at the end. This soup is full of vitamin C and A and high in beta carotene all of which aid in boosting the immune system and are though to aid in the fight against cancer. At this time of the year, common for seasonal over indulgence its nice to have a quick, healthy meal up your sleeve.
Roasted Red Pepper and Carrot Soup (adapted from this recipe)
- 200 gram (7 oz) red peppers
- 450 gram (I lb) carrots (preferably organic)
- 2 tbsp olive oil
- salt and fresh ground black pepper
- 1/2 can (200 ml) light coconut milk
- 200 ml vegetable stock plus more for thinning, I use about an extra 2oo mls
- 1 tsp chilli flakes ( or less to your taste)
- Preheat the oven to 200 c, 400 f, Gas mark 6.
- Peel and chop the carrots into chunks of around 1.5 inches and place onto a baking sheet.
- Remove the seeds from the peppers and slice into 4-6 largish slices. (I used the longer red peppers) and place onto the baking sheet with the carrots.
- Sprinkle with the olive oil and season with salt and pepper.
- Roast for around 40 minutes until the carrots are soft enough to pierce easily with a knife and the peppers have started to shrink and darken at the edges.
- If you have a blender tip the roasted vegetables into it and add the coconut milk, stock and chilli flakes. Blend until all the ingredients are well mixed and the resulting soup is thick and creamy. If you don’t have a blender use a stick/hand blender to blend all the ingredients in a saucepan the texture just wont be as smooth.
- Thin the soup with some more stock until you have the consistency you like.
It’s that time of the year again when everyone is trying to be healthy! I know that’s rather boring but after the Christmas period when most of us over indulged and ate less than our share of healthier foods January is a time to nourish ourselves. It makes us feel better to do some good after all that excess. I have yet to decide which diet I am doing this January! (I’m only half-joking!) While I ponder over that decision I am avoiding processed foods, drinking lots of water and stuffing myself with healthy vegetables, especially greens. Green is the colour this January! On a recent trip to the local market I came home with a bag stuffed with greens including kale, spinach, cavalo nero and brussels tops. I had however got carried away with all these greens, too much just for me, my husband has an aversion to greens! I find the shelf life of greens shorter than some other vegetables so as speed to use them was necessary I whipped up a speedy soup using the spinach and some of the kale.
This is a use what you have kind of soup, with a base of potato, onion and garlic and what greens you have or fancy. The greens are only wilted so they retain their vibrant green colour and their nutrients. Its very green, something this green has to be good for you! Although my husband hates most vegetables he will eat spinach so I hoped that by mainly using spinach he would at least try it! Well he did try and whats more really enjoyed it! He knows me well though and while eating said ” I know there is more than just spinach in here and that you will tell me when I’m finished”!
I did tell him about the kale in the soup when we had finished but he declared it to be delicious! Ever keen to feed my husband vegetables I will be making this again.
Healthy Green Soup
- 1 medium potato, peeled and chopped into chunks
- 1 white onion, chopped
- 2 cloves of garlic, crushed
- 1 tablespoon vegetable oil
- 350 gram spinach leaves, washed
- 150 gram kale (I used curly kale) washed
- 1 litre stock, vegetable or chicken as you prefer
- salt and pepper to taste
- In a large saucepan heat the oil and add the potato and onion. Coat with the oil and turning the heat right down cover and leave to sweat for about 5 minutes.
- Add the garlic to the pan and stir.
- Add the stock and bring to the boil, reduce heat and simmer until the potato is soft.
- Add the green leaves to the pan, no need to stir. Put the lid on and leave until the greens have wilted, about 5 minutes.
- Remove from heat and puree to desired consistency using a blender or as I did an immersion blender.
- Season with salt and pepper to taste and serve hot.