Soup - Pumpkin with honey.

A little different this one.

Ingredients for 2 servings.

1. 150/200 g of finely chopped onions.
2. 1 small carrot, chopped.
3. 1 stick of celery, chopped.
4. 100/150 g of chopped pumpkin. (minus skin of course!!)
5. enough olive oil to cover pan bottom.
6. 1 table spoon of honey
7. 300 ml of veggie stock (half a cube in hot water)
8. Salt and pepper

About the ingredients.
As a general rule, the ingredients fill to the brim one of your soup bowls + the onion. With this soup you can add a bit of more honey if you want a really sweet soup.  Additionally, if you would like a bit of a creamer flavour,  add a little butter.  Only a little mind,  as you can really taste the butter and nothing else if you put in too much.  As always, on the second occasion making the soup,  vary the proportions to get a mix you prefer.

Method
Sweat the onions in the olive oil, as before, etc.  Pour in the stock and add the chopped pumpkin, carrot, celery and honey. Simmer till soft, 10 mins or so. Liquidise.

Soup -Carrot and Orange

Ingredients for 2 servings.

1. 150/200 g of finely chopped onions.
2. 200/250 sliced carrots
3. juice of 2 oranges or the equivalent amount of juice from a carton.
4. enough olive oil the cover the pan bottom
5. 300 ml of veggie stock (half a cube in hot water)
6. salt and pepper.

Method

Not going to repeat method again!! Check previous blogs on soups.  Always the same.  One of the attractions of making soups.  Don't have to think about after a while.  Add the orange juice last after liquidising.

Soup - Pumpkin and apple

Ingredients for 2 servings.

1. 
   
   150/200 g of finely chopped onions.
2. 
   
   1 eating apple.
3. 
   
   100/150 g of chopped pumpkin. (minus skin of course!!)
4. 
   
   enough olive oil to cover pan bottom.
5. 
   
   300 ml of veggie stock (half a cube in hot water)
6. 
   
   Salt and pepper

About the ingredients.

As a general rule, the ingredients fill to the brim one of your soup bowls + the onion. With this soup you can add a bit of apple sauce if you want a really sweet soup.

Method

Sweat the onions in the olive oil, as before, etc Pour in the stock and add the chopped pumpkin and apple. Simmer till soft, 10 mins or so. Liquidise.

Carrot and orange next.

Soup - Sweet Potato and Lime

Ingredients for 2 servings. 

1. 150/200 g of finely chopped onions.
2. 200/250 g of peeled and sliced sweet potato.
3. juice of three small limes.
4. enough olive oil, to cover pan bottom.
5. 300 ml veggie stock (half a cube in hot water).
6. salt and pepper.

 About the ingredients

 

Try and get the purple skinned, white flesh sweet potatoes for the best taste.  Japanese I think.  S P oxidise very easily, turning black which is not nice.  Put the slices imediately into a bowl of water until you are ready to use them. 

 

I use small limes because they are stronger tasting and compliment the S P's better.  Best results from real limes, of course. 

 

Method

 

Always the same.  Sweat the onions in the olive oil till soft, add salt and pepper (only a tad).  Pour in the stock and add the slices of S P.  Simmer till S P's are soft.  Liquidise and add lime juice.  This soup is Gek's flavourite!!!

Soup - Broccoli and Mushroom.

Ingredients for 2 servings.

1. 150/200 g finely chopped onions.
2. 200/250 g broccoli, only the tops. (can use thick stork.)
3. 1/2 soup bowl of chopped mushrooms.
4. olive oil.
5. 300 ml veggie stock (half a cube in hot water)
6. salt and pepper.

Method.

Sweat the onions in olive oil, very, very low heat with the pan lid on, until onions soft but not browning. Just cover the pan bottom with the oil. I use light oil and only yellow onions.

When onions are soft, add stock, mushrooms and broccoli. I use Shitake mushrooms. If you buy them dry, soak over night in water. Add pinch of salt and dusting of ground black pepper, boil until broccoli is soft.

Liquidise. Again, add hot water if soup too thick.

Source:- www.bbc.co.uk

Soups - Brussel Sprouts and Caramelised Onion.

Some time ago, I became embarrassed by Gek always doing the cooking. I decidedly do not enjoy messing with pans and things. The whole business from walking into the kitchen to sitting down to eat has to take less than 1/2 hour. Cannot be doing with it....cooking. So I decided to build on my soup catalogue.....which at the time was only carrot and orange.

The Basics

1. All the soups have to be sweet.
2. Onions form the basis of every soup.
3. All liquidised.

Brussels Sprouts and Caramelised Onion. (My favourite!!)

Ingredients for 2 servings.

1. 150/200 g Brussel sprouts. (cut them in half to check no bugs)
2. 150/200 g fine chopped union. (yellow onion best)
3. 300 ml of veggie stock (half a cube in hot water)
4. big knob of unsalted butter
5. 1 1/2 teaspoon brown sugar.
6. pepper/salt.

Method
Sweat the onions in the butter. Very, very low heat, with the pan lid on until the onions are soft but not brown. Stir occasionally. Should take about 10 mins. I add a bit of olive oil if the onions begin to crackle before they are soft..
Add the 1 1/2 teaspoons of sugar and continue to stir until the onions are nice and brown but still very soft.
Add pepper and salt. Don't over do it!!! Just a taste.
Add in the sprouts and the stock, bring to boil. Simmer for about 10/15 mins until sprouts are soft.
Liquidise. If soup turns out too thick, add a bit of hot water. Serve. Marvelous!!!
Source:- www.bbc.co.uk.