Soups

All the Red Soup

olive oil
1 onion, chopped
1 red pepper, chopped
can of chopped tomatoes
can of red kidney beans
1 tbsp wostersauce
1 tsp oregano
1 tsp sugar
1 tbsp rice
stock

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.

Broccoli Soup

700 g brocilie, cut into small pieces
750 ml stock
cheese
cream
pepper

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.

Lentil Soup

lentils
stock

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

oil
onion
bacon
carrot
split peas
stock

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

olive oil
onion
carrot
celery
chorizo
garlic
ground cumin
thyme
dried red chillies
tomatoes
chestnuts
water

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.

Lettuce Soup

oil
onion
ginger
stock
iceberg lettuce, shredded

Fry onion then add ginger, stock, and lettuce. Simmer for 1 hour.

Borcht, Beetroot Soup

pork or bacon
oil
carrots, grated
onion, finely chopped
beetroot, grated
white cabbage, finely shredded
sour green apple, grated
large potato, grated
sour cream (optional)

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.