Homemade Soup - One of the delights of Winter
Homemade Soup One of the delights of Winter There is nothing quite as comforting during the winter months as a big bowl of homemade soup. Both these seasonal recipes are a delight, and so easy to make. The recipes below are meant for six – but if you have a big bowl........................ |
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Roasted Pumpkin & Ginger Soup
◘ 1 medium pumpkin (or butternut squash)
◘ 1 large onion
◘ 2 large knobs of peeled ginger
◘ 1 ltr of warm chicken or vegetable stock
◘ 200ml thick natural yoghurt
◘ chopped parsley
◘ tablespoon of sesame seeds.
◘ sesame oil
◘ seasoning to taste.
Roast the pumpkin seeds on a flat oven tray, drizzled with the sesame oil and seasoning.
Peel and deseed the pumpkin or squash.
Cut the pumpkin, onion and ginger into chunks. Drizzle with oil, season, and roast until soft (approx 45 minutes at gas mark 6 or 200/220 F )
Liquidise the pumpkin, ginger, onion and stock together. (Pass through a sieve if you would like it really smooth).
Reheat gently in a saucepan, adding the yoghurt and seasoning as required.
Serve, garnished with the chopped parsley and pumpkin seeds.
Leek and Potato Soup
◘ 3 large leeks
◘ 750g floury potatoes
◘ 1 medium onion
◘ 2 cloves garlic
◘ 750ml vegetable or chicken stock
◘ 250ml whole or semi-skimmed milk
◘ olive or coconut oil
Wash and slice the leeks, discarding the darker green parts (save for your stock pot!)
Finely chop the onions and garlic, peel and dice the potatoes.
Gently sweat the onions and garlic off in a saucepan with a little oil.
Add the leeks and cook for 3 minutes, stirring frequently.
Add the potatoes and cook for a further minute before adding the liquid.
Bring to the boil and simmer gently until the potatoes are soft, about 20 minutes.
The soup can be served either quite chunky or sieved until smooth. Or try liquidising half the soup, return to the pan and reheat. This gives a lovely thick, smooth base with added chunky texture. Season to taste and enjoy!