Leek and Potato Soup

A classic soup for those cold autumn nights, soooo simple to make, perfect for a quiet night in! 

Ingredients:
1 clove garlic, chopped

1 small onion, chopped

3 large leeks, chopped

3 medium potatoes, peeled and diced

Handful of chopped fresh parsley

1 vegetable stock cube

900ml chicken stock

50g butter

Handful chopped fresh parsley

Salt + Pepper

Method:

1. Melt butter in a large saucepan and sauté the leek and onion, stirring regularly, for a few minutes.

2. Add remaining ingredients and bring to the boil, simmer for 30 mins.

3. Puree soup with a blender.

4. Serve with thick chunks of buttered wholemeal bread.

Easy Noodle Soup

A easy, quick lunch/dinner!

Serves 1

Ingredients:

Noodles

Chicken Stock

Handful of cook-from-frozen prawns

5 Cherry Tomatoes, halved

1 Spring Onion, finely chopped

Coriander leaves

1. Cook the noodles in the stock, until tender.

2. Add prawns and tomatoes.

3. Throw in the spring onions.

4. Simmer until the prawns are pink and serve with a few coriander leaves.

Vegetable Soup

Ingredients:
1 yellow courgette, chopped
3-4 large carrots, chopped
1 cup uncooked brown rice
1 15oz can chopped tomatoes
1/2 small cauliflower, chopped
1/2 cup diced onions
1-2 tbsp olive oil
1 tsp minced garlic
1 49 1/2oz can chicken broth
1-2 tsp oregano
1-2 tsp Italian seasoning

Method:
1. Saute garlic and onion in oil in saucepan.

2. Add and lightly saute carrots, courgette, and cauliflower.

3. Add broth, rice, and tomatoes and bring to a boil.

4. Simmer 35 minutes or until rice is soft. Add seasoning.

The Best Pumpkin Soup

I have developed this recipe out of several different versions and adapted it to the right amounts and tastes, now I will share with you all the true magical potion of Halloween!

Ingredients:

1 kilo pumpkin flesh, deseeded

25g unsalted butter

380mls whole milk

3 tsp curry powder

750mls vegetable stock

2 garlic cloves

2 large onions, chopped finely

1 red chilli, chopped finely

250g cheddar cheese

1 can sweetcorn, drained

Salt and pepper

Method:

1. In a large pan, melt the butter and saute the onions, crushed garlic, drained sweetcorn and the red chilli

until nice and soft. and add the pumpkin flesh, cheese, stock, curry powder and seasoning.

2. When the soup mixture is cooked (the pumpkin is really soft) blend the mixture using a hand blender, food processor or blender until nice and smooth.

3. Warm the milk in a separate pan, but do not boil. Then stir into the soup gently.

4. Serve at once or put aside and gently reheat when ready to eat, serve with hunks of buttered bread! 

Picture courtesy of @ciaramargolin , served with croutons here!

Submitted by: Jim