Butternut squash soup
1 butternut squash
1 swede
1 red pepper
1 onion
1.5 pts of chicken stock
1-2 tsp dried tarragon
1-2 tsp ground nutmeg
salt and pepper
chopped
roughly and simmer until cooked. Then blended until as smooth as you
like soup. Add a bit more boiled water if it is too think for your
taste. (I like my soup gloopy)
yum, yum, yum and not a calorie in sight. (Well, no fat at least)
Chard and potato soup.
Ingredients.
Tons of chard (it's a prettier soup if it's rainbow chard)
3-4 cloves of garlic
1-2 onions
halved new potatoes.
lots of pepper and some salt.
Veg or chicken stock.
a knob of butter.
Method
Soften the onions and garlic in the butter for around 20-30 mins. (longer for a sweeter taste)
Add about a pint of stock.
Add the halved potatoes and simmer until the potatoes are almost cooked.
Add the shredded chard.
Season to taste.
If you prefer a smooth soup wizz it through the blender.
Red pepper, carrot and butternut squash soup.
Ingredients
1 onion
1 butternut squash
a bunch of carrots
2-3 red peppers
herbs of your choice (I use what I have to hand. today it will be chives and parsley and possibly a bit of ground corriander)
salt and pepper
Veg or chicken stock
Put it all in a pan and add the stock
simmer it until it is cooked
blend it and serve with a swirl of cream.
Tomato and red pepper soup.
ingredients
onions
garlic
tomatoes
red peppers
basil
Water
seasoning
Again just put it all in the pan (except the basil)
and simmer until cooked.
Blend it and add the chopped fresh basil.
Root veg soup
Turnips,
parsnip,
swede,
potatoes
carrot.
stock
seasoning
sage
pearl barley
Chop the veg into little cubes and simmer in the stock until softened.
Add a hand full of pearl barley and chopped sage (or crumbled if dried).
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