Friday, 21 December 2007

More Squashed Pepper

I made a new batch today, but instead of one yellow and one green pepper, i used one yellow and one red pepper.
I also added some salt.
The salt has brought the flavours out nicely, and the red pepper gives it a nice rounded flavour. For a lovely mediteranean soup, i'd also recommend some nice italian herbs - some basil and oregano, and either some tomato paste, or some fresh tomatoes (maybe 2 medium sized ones).

Tuesday, 18 December 2007


After eating most of the squashed sweet pepper soup,  have come to the conclusion that yes, it does need a little salt, and a little butter (the real stuff!!).
That would make a fab soup even better!

Monday, 17 December 2007

Squashed Sweet Pepper

Todays recipe is for Squashed Sweet Pepper Soup
1/2 green squash (i'm not sure what the variety is - its a grass green colour medium sized pumpkin shaped squash. It has bright orange insides)
1 yellow pepper
1 green pepper
1pt veg stock
good gind black pepper.
Skin and dice the squash and cook until soft.
Slice peppers and add to the squash after its soft until the peppers are softened.
Strain out squash and peppers into a blender.
Slowly add the stock to blend until it is a thickish liquid consistency.
Grind black pepper in and blend a bit more to disperse it.
Simple and easy...and very very tasty!! Some people might wish to add a little salt, but not a lot!
Let me know if you try it and enjoy it (or not).

Monday, 10 December 2007

Tasty Fungi

Today's soup is Tasty Fungi
Half a box of mushrooms (don't know how many...four good handfuls?)
1 veg oxo cube/1pt veg stock
small amount of butter
1clove garlic
handful of parsley
1pt water
2 medium onions
Cut the onions up, and quarter the mushrooms.
Boil them in the pt of water and leave to reduce to half.
Make up the veg stock, and add the garlic (chopped) and the parsley (chopped). Leave the garlic and the parsley in the stock to cook.
Put everything into a blender - start with all the onion/mushroom mixture and half the stock mixture. When they've blended, slowly add the rest of the stock mixture and keep blending til its all smooth.
It comes out as a thick, dark grey soup. its filling and tasty - it has a good mushroom taste with a hint of garlic..
Apologies for The Daily Soup not being update for the past few weeks, work have stopped all on-work internet usage (good thing that doesn't apply to email!), so i've not had the chance to update recently!