Wednesday, 3 December 2008
I said yesterday that it was a bit bitter and bland.
1 vegetable oxo cube
some garlic and parsley
a knob of butter
I dissolved the oxo cube in a pint of water and added some garlic flakes (a sprinkling) and some dried parsley (another sprinkling). I let this stand for 5 minutes or so to let them 'brew' together and then added them to the rest of the soup that I had bubbling on the hob.
It did the trick! The soup now has some depth and flavour and its a lot thinner and more soup-like than puree like.
Got to find out what's in vegetable oxo cubes that makes them so so necessary in my soup flavouring!
Tuesday, 2 December 2008
I cleared out the veg drawers in my fridge today and made enough soup to last me the rest of the week!
2 small bunches of Pak Choi (I think...it could be chard...)
2 small carrots
2 small parsnips
1 med onion
couple of handfuls of Curly Kale
1 medium potato
All this veg was getting a bit past its best. So I souped it!
Cook the potato, swede, carrots and parsnips together with the onion.
When they're soft, turn off the heat and throw in the chard and the kale. leave it to wilt.
Add some salt and pepper to taste
Whizz in the blender with the water used for the cooking.
This soup is full of nutrients and vitamins. It has a mixture of colours in the veg and I reckon it goes some way towards your 5 a day.
At the moment, it tastes a bit bland. Its come out a fantastic grassy green colour with flecks of green in it. It needs sweetening somehow, so I'm going to cook some butternut squash tomorrow, puree that and mix it in. I'm not too keen on the idea of adding sugar to soup because sugar's sweet and soup is savoury...
Its a nice filling soup, but I think that it could do with a vegetable oxo to bring out the veg flavours. I'll add that tomorrow in about a pint of hot water to make it have more of a soup rather than a pureed vegetable texture.
Tuesday, 25 November 2008
Today, my friends I learnt a very important lesson, and it is on that I am going to share with you:
When making soup, and using a blender, try to make sure that the soup has cooled a bit...other wise it really really hurts when the lid comes off the blender and you end up showering in soup...
Yes, my dear readers, I managed to shower myself in hot soup this morning.
I made yesterday's soup again, and added a medium potato, a sprinkling of chilli flakes and a sprinkling of garlic flakes. I then blended it all together, little by little like normal.
The first spoonful blended beautifully. The second tried to lift the top off, so I put less in the third go. That one also tried to lift the lid off, so I decided that this was time to give up and have slightly lumpy soup (rustic I'd like to call it...). As I took the jug off of the blender (I use a smoothie type thing), the thing turned itself on and showered soup everywhere! It was really hot, so I've succeeded in scalding most of my right arm (including that really painful bit where your shoulder and armpit meet), and my left hand and wrist.
I put cold water on it and swore a lot, and now I'm at work where the air conditioning is constantly cool, and the burning is starting to go down. I still have soup in my hair...
So, dear readers, please take heed of my little incident and don't try to blend soup that is too hot, in case you have the same accident. Soup in the hair is not attractive.
Monday, 24 November 2008
You might have noticed a few recipes involving squash...
if anyone has a way of cutting into squash that doesn't involve hitting it with a Chinese chopper on a tiled floor, please let me know! I've tried them all - the big meat knives, little veg knives, the bread knives and none of them work. I have resorted to sticking the chopper in it, and then banging the whole lot on the floor...I'm sure there's got to be a better way!
Anyway...on with the recipe:
1/4 Turks turban squash
good handful Curly Kale
Veg oxo cube
Salt and pepper to taste
Cut the squash into cubes and cook. For the last 5 minutes or so, throw in the oxo cube and the kale. let the kale wilt more than cook.
Put the veg into a blender and blend. It makes a great greeny colour soup - reminds me of the pea soup used in the Exorcist! Add water from the cooking as needed, and add salt and pepper to taste.
I think I'm going to give it a go again tomorrow using the last of the Turks turban (thankfully!) and some more kale, with some garlic and chilli to give it a flavoursome kick!
Friday, 21 November 2008
I didn't add marmite, I found some swede and onion in the freezer.
I added about 1/4 a swede and another onion and some more water.
Its a smoother soup now, but it has taken some of the spiciness and some of the flavour out of it.
Still quite tasty though!
Thursday, 20 November 2008
I had the idea for this soup when I saw a Turks turban squash in my veg box.
So...technically, its Turks turban squash and parsnip, but pumpkin has a better ring to it...
1/4 large Turks turban squash
1 veg oxo cube
1 medium onion
Salt and pepper to taste
1/2 tsp cumin seeds
chilli and garlic flakes to taste
Cut the parsnip and the squash into cubes and boil. Cut the onion into pieces and add to the water. To make the soup quickly, add the oxo cube to the water too.
Also add the cumin seeds, and the chilli and garlic.
Add a small amount of salt, and a good sprinkling of black pepper (I prefer proper crushed pepper to ground pepper).
Boil together for about 20 minutes.
Add half the squash and parsnip to a blender with 2 soup ladles of the water.
Blend until smooth. add the other half of the mixture and some more water and blend again.
If you want a fairly thick soup, stop there, if you like it fairly thin, add more of the water and blend again. Repeat this until the soup is at the desired texture.
Its a nice spicy and sweet soup. The squash and the parsnip are both sweet vegetables.
I'm thinking of adding some marmite to it tomorrow to make it more savoury.
Tuesday, 18 November 2008
This is a great soup for winter. Its sweet, creamy, filling and has a velvety texture.
The recipe is based on the Potato and leek one, but with a couple of additives.
Good handful of new potatoes
1 large leek
good handful of mushrooms (you can use any mushrooms for this)
1/2 pt milk
spoonful of flour
spoonful of butter (I usually use dessert spoons to measure things)
2 mugs of chopped cooked chicken
1 veg oxo cube
1 knorr potato cube with garlic and parsley
salt and pepper to taste
Chop the potatoes into small cubes, leaving the skin on.
Chop the leek into small pieces.
chop the mushrooms into small pieces
chop the chicken into small cubes
Put the potatoes into a pan of boiling water and leave to soften. It should take about 10 minutes at the most. A couple of minutes before the cooking period has finished, throw in the leeks and mushrooms.
In a separate pan, melt the butter. Then add enough flour to make a thick paste with the melted butter. keep this mixture moving. Add the milk and keep stirring. When it is all incorporated, add the oxo cube to 1pt of boiling water and add to the sauce.
Strain the potatoes, leeks and mushrooms and add to the white sauce pan.
The chicken is optional. You can either add it now for a smooth soup, or add it later to keep the chunks.
Pour the soup into a blender and blend until smooth. You'll have some wonderful bits of skin from the potatoes giving it brown flecks.
Return soup to pan and allow to boil softly. if you are adding the chicken to keep it chunky, add the chunks now and warm through. Add the potato cube thingy, and add salt and pepper to taste.
Leave to simmer for a few minutes to completely incorporate all the flavours (I put mine straight into a flask for work).
Wednesday, 27 February 2008
So...my soups always last me at least 2 days.
Today i added a small knob of butter and some salt and pepper.
I can't believe i forgot to add black pepper! Its my favourite seasoning!
The butter has really smoothed the Chard out, its a bit like adding butter to spinach, it gave it a bit of a lift.
The salt and pepper has set off the flavours nicely, although i think i might have oversalted slightly. Oh well...maybe it'll go right next time!
Tuesday, 26 February 2008
It seems likea long time since i last posted a recipe - i got into sandwiches again!
Todays recipe was inspired by what was in the fridge!
1/2 small curly cabbage (i'm sure they have real names, i just don't know what it is..)
Good handful Chard - really good handful!
1 clove Garlic
Small handful Parsley
Small knob butter
1pt veg stock
Boil together the cabbage, the onion and the carrot.
Emty out water and add veg stock, garlic, butter and parsley instead. Give it a good mix.
now add the chard and wilt it down.
Put the lot into a blender and blend - don't blend too much though, you want the chard to stay in good pieces.
I think that i might be nice to add some double cream to it (single cream splits when hot remember!) to make it a creamy soup. However, i don't have any double cream!
Wednesday, 9 January 2008
This is a lovely warming, tasty thick soup
1 large swede
11/2 yellow peppers
1 good handful tiny mushrooms (they were medium sized mushrom, but they were left in the fridge a bitt oo long and dried out...)
good grind black pepper
1pt veg stock
1/2 pt water
peel, dice and cook the swede. When it has sufficiently softened, throw the peppers and the mushrooms in for 10 mins to soften and cook.
Blend the swede and the peppers together with the mushrooms, add veg stock to help it all along. If its too thick, or the blender gets stuck, add 1/2 pt water.
Add black pepper and give it a good stir.
This comes out as s strange khaki coloured soup, it is nice and tasty and quite sweet from the swede. It has a great rooty, wintery taste and is best enjoyed really warm.
Again, if anyone's giving these recipes a go, let me know how you're getting on!
And remind me to put the recipe up for 'cheater's homemade soup' at some point. It was fairly tasty, but not as tasty as if i'd made the whole lot myself!