Home-made soup is such a wonderful comforting winter treat. It is quick and easy to prepare yet feels as though you are spoiling the family. The following recipes are more than enough for two people but just double, or triple the quantities for more servings.
I like this one because it is full of flavour yet only takes 20 minutes from chopping the veg to serving up.
Lightly spiced carrot soup
1 scant tbsp vegetable oil
1 small onion, finely chopped
1 garlic clove chopped
knob of fresh root ginger grated or lazy ginger to taste
1 tsp mild curry powder
225gm carrots trimmed and sliced
1 strip orange zest
8 fl oz Stock (made from cube is fine)
4 fl oz single cream
Heat the oil in a large pan with a lid. Add the onion, garlic, ginger and cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots and zest, then cover and cook over a low heat for 10 mins.
Add the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are soft. Remove the orange zest, then blender until smooth, add the cream and reheat but do not boil. Ladle into bowls and top with a swirl of cream if you like.
This is a scrumptiously, thick corn chowder made extra luscious with cheese.
Cheese, Bacon & Corn Chowder
1 tbsp oil
1 small onion, chopped
240 gm bacon, cut into pieces
½ red pepper, finely diced
140gm tin sweet corn or frozen sweet corn
8 fl oz chicken stock
4 fl oz single cream
100gm strong cheddar cheese grated
Sliced spring onions for garnish
In a pan heat the oil and cook the onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced peppers and cook for a couple more minutes. Finally, add corn and cook for a minute.
Pour in the stock and stir well. Reduce heat to low. Stir in the cream, then cover and allow to simmer for 15 minutes or so. Stir in cheese. When cheese has melted and the soup is hot, check seasoning and add salt and pepper to taste
When I was a kid my mum always used to make Scotch Broth in the winter. I rarely do because it does take a little while to prepare, however if we are having roast lamb on a Sunday, then I will sometimes save the left over lamb and make this variation of an old favourite.
2 tbsp oil
1 onion, finely chopped
1 clove garlic, chopped
2 sticks celery, chopped
2 carrots chopped
2 medium potatoes chopped
75g pearl barley
As much cooked lamb as happens to be left over (generally not enough!!)
1 – 2 pints stock.
Pre soak the barley preferably overnight.
In large pan heat the oil and add the celery, onion and garlic and fry until soft. Add potatoes, carrots and 1 cup stock. Cover and cook on low heat for about 10 minutes. Add leftover lamb and barley with the rest of the stock. Cover and simmer on low heat for about 45 minutes adding salt and pepper to taste, if needed. Cover and simmer on low heat another 45 minutes. Serve with warmed bread rolls.
This makes a huge pot that will feed a whole family or if like us there are just two of you, freeze and use when needed.