Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Sunday, 5 July 2015

Butternut Squash and Lentil Soup


I am very lucky to live in an area where there is a really nice residents society which creates a lovely community feel amongst the residents. Every one in the neighbor hood always pitches in be it for a pot luck part, street lunch, a church jumble sale or helping at local  community hall. These events are all run by volunteers and the funds to provide for them are also raised by the residents too.The money is raised through quarterly resident magazine, memberships, sponsor ships from local businesses, jumble sales and bring and buy sales too. Of course we mustn't forget the Christmas and the summer fetes too.

A lot of the residents in the area are elderly and some are often craving for some company and a meet up. Loneliness is something that a lot of elderly people face and because of this Sunrise Senior Living, the UK care home provider have created a campaign to reduce loneliness amongst the elderly and encourage community participation like ours to combat this.

Every Friday in our  the local community center we host  a help the aged Friday lunch and drop in session. This gives the  residents a chance to enjoy a delicious home cooked meal and also to mix with other people be it for a game of cards, a chat or a game of bingo. This is a great way to provide support to the elderly residents and it gives them a chance to get out of the house and socialise  too
The lunches are all provided by the residents and cooked by volunteers.

One Friday every month, I go in to help cook the lunch.The lunches are always three course starting with soup, a main meal an a dessert.The soup that I really like to cook is Butternut squash and lentil. Its hearty and delicious and easy to make too. Below you can see the recipe.





print recipe

Butternut Squash and Lentil Soup
Creamy rich butternut squash soup with lentils
Ingredients:
  • 400 ml Vegetable Stock
  • 150 g Butternut Squash peeled and Diced
  • 2 Medium Onions finely diced
  • 3 Carrots peeled and diced
  • 3/4 teaspoon Salt
  • 1/2 teaspoon White Pepper
  • 1 tablespoon Olive Oil
  • 1 Green Chilli finely sliced (optional)
Method:
1. In a pan add the 200 ml of stock and add the lentils ,cook for 20 minutes and once cooked keep aside. Don't overcook the lentils they should hold shape.2. In a separate pan add the oil and saute the onions for 2-3 minutes, Take out a tablespoonful of cooked onions and keep for garnish and to the remaining onions add the carrots and butternut squash and saute for 3-4 minutes. 3. Add the 200 ml vegetable stock and simmer the soup for 15 minutes until the vegetables are cooked.4. Blend the cooked vegetables in a blender and transfer the soup to the pan with the cooked lentils. With a spoon mix together the vegetables and the lentils. 5 Season with salt and pepper.6. Serve the soup in mugs and garnish with the fried onions and sliced chilli. Serve the soup with fresh crusty bread.
Details
Prep time: Cook time: Total time: Yield: Serves 4

Sunday, 10 May 2015

Butternut Squash and Kale Soup~ 5-2 diet




print recipe

Butternut Squash and Kale Soup
Creamy and delicious butternut squash with healthy kale soup.
Ingredients:
  • 400 g Butternut Squash
  • Large handful Kale
  • 1 Medium white Onion
  • 2 cloves Garlic
  • 1/2 tablespoon Olive oil
  • 500 ml Water
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 tablespoon Fat free Greek yoghurt
Method:
1. Peel the butternut squash and chop it into small cubes.2. Wash the kale and chop it finely.3. Peel and dice the onion finely.4. Peel and chop the garlic finely.5. Add oil in a pan and wait for it to heat up. Add the garlic and onions and saute the onions for 3-4 minutes, next add the butternut squash and 500 ml water and cook the butternut squash for 10 minutes until soft.6. Add the kale and cook for another 5 minutes.7. Transfer the soup to the Optimum 9400 blender and blend the soup for 1-2 minutes.8. Transfer the soup back to the pan and season with salt and pepper. You can adjust the consistency to your preference by adding a little more water if you like.Once soup has heated through transfer to serving bowls and swirl some greek yoghurt over it. Serve with fresh bread.
Details
Prep time: Cook time: Total time: Yield: 2 servings


I made my soup in the Optimum 9400 blender, it is a great blender that will create amazing smoothies, ice creams, sorbets, smooths, nut milks in a jiffy. It also grates, slices and grinds. The Optimum 9400 is currently available at a special price of £ 329.00, it comes with a 30 day money back guarantee with free return postage of you are not totally satisfied with it. You can also get an extra 2 year warranty if you order through here using code "Special Ambassador offer"



Suitable for 5-2 diet
Bread not included in count.

Calories per serving
Carbs
Fat
Protein
Sodium
Sugar
170
34
4
5
178
8


Submitting to:
In my VEG BOX ~ Buternut Squash event by citrusspiceuk, guest hosted by Mayuri's Jikoni


Sunday, 28 December 2014

Asian Sweet Corn Soup


print recipe

Asian Sweet Corn Soup


Spicy and delicious Indo Chinese flavours all blended into this wonderful warming soup.

Ingredients:
  • 240 g Frozen sweet corn kernels
  • 1 white medium onion finely chopped
  • 1 clove garlic peeled and finely chopped
  • 1 tablespoon light olive oil
  • 2 cups skimmed milk.
  • 1 medium potato peeled and diced
  • 1 tablespoon toasted white sesame seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 green chilli de seeded and chopped
  • 1 tablespoon light soya sauce

Method:

1.In a frying pan heat the oil and sauté the onions and garlic for 2-3 minutes until onion is translucent.2.Add the diced potato and cook for another 5 minutes.3.Add the sweetcorn to the potatoes and sauté for 2-3 minutes longer.4.Transfer the sweetcorn and potato mixture to the Morphy Mixture soup maker and add the salt, pepper, chilli and milk and cook for 21 minutes on smooth setting.5.Once soup is cooked open the top and add the soya sauce and give it a stir.6.Transfer the soup to serving bowls and sprinkle with the toasted sesame seeds.
Details
Prep time:5 mins Cooking Time:32 minutes Total time:37 mins Yield:Serves 4 

This soup can be made on stove top also, add the milk and spices to the pan at step 4 and continue cooking soup until potatoes are tender.Blend the soup in a blender and then add the soya sauce.


I have cooked my soup in the Morphy Richards 501012 Soup maker that was sent to me to try.The recipe post is in collaboration with Legal and General who are promoting healthy eating. My inspiration was to create a healthy soup that that would be perfect to serve after all the indulgence of rich Christmas food. This soup is perfect as a starter to any Chinese meal, for lunch or just as an appetiser in shot glasses to serve at parties.The recipe is also suitable for the 5:2 diet.

Suitable for 5-2 diet


Calories Per Serving
Carbs
Fat
Protein
Sodium
Sugar
201
34
5
9
197
28


Submitting to;



Submitting to:
 Lets Cook / Create Hot beverages event by simplyfood.

Friday, 18 April 2014

Mushroom Soup ~ 5-2 Diet

I am always sharing posts about my food props and how I came about owning them.This lovely pair of china bowls that are featured in the pictures below are a new addition to my collection.





They were a recent Mothersday gift from my daughters together with some other gifts. The pastel colours with the floral pattern on them makes them so adorable and perfect for my soup photos below.






Creamy and delicious mushroom soup that is perfect for lunch or served as a starter.

Ingredients:

200 g button Mushrooms
125 g  potato
1 small white onion
1 clove garlic finely minced
500 ml water
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon white pepper powder
100 ml milk
1 teaspoon of cream to swirl on top of the soup (optional)


Method:

1. Clean and chop the mushroom into small pieces.
2. Peel and dice the potato into small pieces.
3. Peel and finely chop the onion.
4. In a pan add the olive oil and sauté the onions and garlic until pink and translucent.
5. Add the potatoes and mushrooms and sauté for 1-2 minutes.
6. Add the 500 ml water and bring the liquid to boil, reduce heat and simmer for 10 minutes until potatoes are cooked.
7. Transfer the soup to a blender jug and purée it in two batches.
8. Return the puréed soup to the pan and bring the soup to a slow simmer. Add the milk and season with slat and pepper.

Turn off the heat and serve soup.

This soup can be part of the 5- diet, its is approximately 150 g per serving ( 1 bowl of soup) 
NB-Bread not included in calorie count.

Calories per serving
Carbs
Fat
Protein
Sodium
Sugar
140
28
1
8
621
5

Submitting to:
In my VEG BOX ~Onions event by citrusspice guest hosted by Tina of The spicy pear.


Wednesday, 19 March 2014

Roasted Red Pepper and Tomato soup~5-2 diet


Delicious roasted red pepper and tomato soup with a garlicky smoky flavour.

Ingredients:

1 red capsicum
8 medium ripe tomatoes
2 cloves garlic
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon white pepper powder
1 teaspoon olive oil

Method:

1. Brush a roasting pan with the olive oil and keep aside
2. Preheat the oven to 180 degrees C
3.Wash the capsicum and cut it in half. Remove the stalk and seeds and chop it into chunks.
4. Wash the tomatoes and cut into quarters.
5. Add the tomatoes and capsicum to the roasting pan.
6. Using a knife squash the two cloves of garlic with the skin on and put them into the roasting pan.
7. Roast the vegetables for 20 minutes until soft.
8. Take the roasted vegetables out of the oven and fish out the garlic. Pick the skin off the garlic and discard  it and add the garlic back to the pan.
9. Transfer the tomatoes, garlic, peppers to a blender jug. Blend to form a smooth purée.
10. Strain the mixture and add it to a saucepan. Add 150ml water and bring the soup to a slow simmer.
11. Add the salt, pepper, paprika and reheat the soup on a medium heat for 3-4 minutes.
Transfer to serving mugs and Serve with toasted bagels.

NB-Bagel not included in calorie count.

Calories per serving
Carbs
Fat
Protein
Sodium
Sugar
158
26
4
5
667
15


Submitting to:

Friday, 28 February 2014

Butternut Squash Soup~ 5-2 diet



Thick, creamy and delicious  butternut squash soup that’s low fat and very filling.

Serves 2

Ingredients:

I Butternut Squash
1 granny smith Apple
1/2 teaspoon salt
1/2 teaspoon black pepper
1 small white onion
1 teaspoon olive oil
500 ml water


Method:

1. Peel the squash, cut and discard the seeds and chop into small cubes.
2. Chop the apple into small  cubes
3. Peel the onion and dice it finely.
4. Put the squash and apple in a large microwavable bowl with lid and add 250 ml water.
5. Cover and cook for 10 minutes in the microwave until the squash is fully cooked.
6. Put oil in a pan and place it on medium heat.Once the oil is hot add the onion and saute until translucent and soft but still pink in colour.
7. Add the cooked squash and add another 250 ml water  to the pan with the onions and bring the soup to a simmer.
8. Add the salt and black pepper and stir.
9. Transfer the soup to a blender jug and carefully blend to a smooth texture.(You may need to do this in two batches)
10. Return the blended soup to the saucepan and reheat to a slow simmer.
11.Turn off the heat and serve the soup into serving bowl.Garnish with a pinch of freshly ground black pepper.

Calories per serving
Carbs
Fat
Protein
Sodium
Sugar
132
29
3
1171
1188
11

This soup can be part of the 5- diet, its is approximately 132 calories per serving ( 1 bowl of soup) 
NB-Bagel not included in calorie count.

































Submitting to :
Javelin Warrior Cookin with /luv

No Croutons event by Jac of Tinned Tomatoes Guest hosted by Lisa's Kitchen

Monday, 13 January 2014

Carrot Soup




I hate rainy days with blustery winds and enjoy nothing better than staying indoors when the weather is bad.On these sort of cold and wet days I particularly relish the thought of hot piping soup and fresh crusty bread. This carrot soup is so easy and simple to make that it can be rustled up in 20 minutes flat.If anything it actually took me longer to set up the photoshoot than it did to prepare and eat the soup!
Coming to the props, the two blue soup bowls were a find from a stall in a street market in Covent Garden, and the wooden spoons were a find in a charity shop. As always I cannot stop myself coming home with something for food pictures. Now for the recipe.



Sweetness of the carrot, the kick from the chilli makes this rich and creamy carrot soup delicious.

Ingredients:

4 medium carrots peeled and roughly chopped
1 medium potato peeled and roughly chopped
500 ml water
1 small onion, peeled and finely chopped
1 red chilli de seeded and finely chopped
1/2 tablespoon olive oil
1 teaspoon salt
1/2 tablespoon lemon juice
1/2 teaspoon white pepper powder
1/2 red chilli cut into slices for garnish
4 basil leaves roughly torn for garnish

Method:

1. In a microwaveable bowl add the chopped carrots and potatoes, cover them with 100 ml water and cover and cook for 8 minutes on high or until carrots and potatoes are thoroughly cooked.
2. In a saucepan add the oil and heat it on medium heat. Once oil is hot add the onions and cook them until they are translucent.
3. Add the salt, pepper, red chilli and lemon juice and the cooked potatoes and carrots.
4. Add 200 ml water and bring the soup to a slow simmer.
5. Transfer the soup to a blender and puree it in two batches.
6. Transfer the pureed soup back to the saucepan and add the remaining 200 ml water, bring the soup to boil and remove from the heat.
7. Transfer the soup into soup bowls and garnish with chilli slices and torn basil leaves.
Serve with hot crusty bread.
Submitting to:
Cook with Luv Javelin Warrior
Extra veg event by fuss free flavours and utterly scrummy


In my VEG BOX ~Carrots event by citrusspiceuk


Flavours of the world ~Grande Finale event by simply.food











You may like :
Potato Soup


Wednesday, 1 January 2014

Potato Soup

 I recently shared with my friends my passion for collecting  props for food. This obsession has become so well known with my friends and family that I am now constantly given props as presents. This beautiful soup bowl and spoon used in the photograph of the potato soup recipe came all the way from India.It was gifted to me by my husbands work colleagues whilst he was on business trip in India. The bowls have a beautiful blue intricate pattern hand painted on a lovely cream background. The pair of bowls are simply beautiful and I love them.



Creamy and rich hearty potato soup which is perfect to beat the winter blues.

Ingredients

2 medium potatoes peeled and diced
10 green beans top and tailed and finely chopped
1 small carrot peeled and diced
1 small onion finely chopped
1 small clove garlic peeled and diced
1 teaspoon olive oil
1 teaspoon salt
1/2 teaspoon white pepper powder
1/2 teaspoon chilli flakes
300 ml water
1 tablespoon single cream for garnish

Method:

1.Place the potatoes, carrots and beans in a microwavable dish, add 100 ml water and cook for five minutes on high until all the vegetables are cooked.
2. In a pan add 1 teaspoon olive oil and wait for it to heat up, add the onions and garlic and saute until onions are soft and translucent.
3. Add the cooked vegetables and add remaining 200 ml water. Bring the soup to boil and simmer for 3-4 minutes.
4. Transfer the soup to a blender jug and puree the soup to a fine puree.
5. Once soup has been pureed transfer it back to the saucepan and add the salt, pepper and chilli flakes.
6. Reheat the soup and simmer for 2-3 minutes.
To serve transfer the soup to serving bowls and swirl some cream over the top of it.Serve with warm crusty bread.


You may like:
Pumpkin and Apple soup

Submitting to:
In my VEG BOX ~Carrots event by citrusspice


Drinks and starters event @Cook click and Devour
Healthy side dishes event by Priya Guest hosted by Nandoos Kitchen
Delicieux and Eat your Veg FSF Winter
Made with luv Javelin Warrior
Extra veg event by fuss free flavours and utterly scrummy
In my veg box ~Potatoes event by citrusspiceuk guest hosted by Give me some spice

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