All the Red Soup
Chop onion and red pepper. Fry for 5 minutes. Add tomato, red kidney beans, wostersauce, oregano, sugar, and rice. Add stock and simmer for 20 minutes.
Despite being in a vegetarian recipe book this dish contains wostersauce which contains fish. Either leave it out or find a substitute.
700 g brocilie, cut into small pieces
Make stock and add broccoli . Cook until soft, approximately 20 minutes, then blend. Add cheese and let it melt. Add cream and reheat. Season with pepper.
As a lower calorie alternative leave out the cream to make a much lighter soup. Try the recipie with other brasicas, cauliflour works well. Broccoli soup goes well with Oat Walnut Soda Bread.
Boil lentils rapidly in stock for 10 minutes then leave to simmer for 40 minutes while the lentils go soft. It's as simple as that.
Add other flavours for variety. Add a bit of garlic or Indian spices (cumin, corriander, tumeric, fenugreek, chille) after the lentils have boiled.
Pea and Ham Soup
Fry bacon for a few minutes then onions and carrots fry for a further five minutes. Finally add the split peas and cover with stock. Boil rapidly for 10 minutes and simmer for a further 40 minutes.
Chestnut and Chorizo Soup
Fry onion, carrot, celery, and chorizo for 20 minutes until caramellized. Add spices and fry for a couple of minutes. Then add tomatoes, chestnuts, and water and simmer for a further 10 minutes.
Fry onion then add ginger, stock, and lettuce. Simmer for 1 hour.
Borcht, Beetroot Soup
pork or bacon
Cover pork with water, bring to the boil then simmer for one hour. Skim as necessary. Remove port, chop finely, and place back in cooking liquid. In seperate pan fry carrots, onions, and beetroot in turn transfering to soup afterwards. Add cabbage, apple, and potato and add water as required. Bring to boil then simmer for at least 2 hours. Serve with sour cream.