It is officially the coldest week this year. Considering this year is only five weeks old, I’ll take it. I also hope that will be it and things will only get warm from here onwards. Monday means swimming for H, which in turn means soup for tea, usually using up our vegetables and whatever else I can find. This week we’ve made a hearty winter soup.
My hearty winter soup is an easy one. We have our Morphy Richards Soup Maker – our second one which alas, is on its way out. The smooth soup function isn’t going so well, though this doesn’t stop us trying a nice chunky soup.
When I got to the cupboards they were looking a bit bare. One carrot, half a butternut squash and five medium sized potatoes were the only fresh vegetables we had. The broccoli had seen better days – and because this was chunky rather than blended ended up in the food waste.
Fortunately I had tinned lentils hidden away in the back of the cupboard for days like this. So here’s my hearty winter soup recipe. So easy with a soup maker.
5 medium sized potatoes
Half a butternut squash
Bouillon (low salt)
A pinch of sea salt (this might cancel out the previous entry)
Well, you know how this goes. Peel and chop the veg- but this time into small cubes. Stick them in the soup maker. Add the whole tin of lentils to the mixture, and top up with water.
Add a tablespoon of the Bouillon to the mixture, and add a sprinkle of Garam Masala (if your child is fussy like H). Finally, a pinch of sea salt because it feels nice.
Stick your soup maker onto the chunky setting, and sit and browse the internet for 28 minutes.
Serve the hearty winter soup with a ciabatta, lightly toasted is good, and complain about how flipping freezing it is out there at the moment.
For all previous soup concoctions, everything is tagged souptastically souper.
It’s been a while, but here we are, the middle of summer and yes, we’re still eating soup – and I’ve been experimenting over the last few months with a combination that I think works a treat – a Souper Sweet Summer Soup.
My Souper Sweet Summer Soup is made with my Morphy Richards Soup Maker, pretty much on a weekly basis. We’re on our second maker now as the motor went on the first (we were offered a discount on a replacement one, but got a good deal via Argos in the end).
Every Wednesday H has swimming, and while her lesson is at 4.30, by the time we’re home it’s getting on for 5pm, and I really don’t fancy cooking. I like sweet soup, as does my little madam. Shaun isn’t so keen. So the good thing is this one tastes good but also works with some salty seasoning if you prefer savoury.
Also – it’s really easy.
For the Souper Sweet Summer Soup you need…
one butternut squash.
A handful of sweetcorn. I use frozen sweetcorn, but you can also use canned. I’ve used an entire can and can highly recommend!
One apple – the sweeter the better really.
Chop it all into cubes and add water to the lowest line inside the soup maker, and that’s that. I don’t even add any bouillon to it. Sweet soup isn’t to everyone’s taste, so if that’s you, just add salty seasoning when serving. Shaun says the Nando’s Peri-Peri salt works pretty well – and gives it a bit of a kick.
Serve with some freshly toasted naan (I use Weight Watchers ones) or pitta breads, and that’s pretty much it. Incredibly easy and really tasty. I’ve tried with two apples which makes it just a fraction too sweet, and I’m going to try with cauliflower very soon (maybe next week) as I think this combination could work!
H ate the lot too. So for that reason alone I can’t complain. I’ve been browsing at Amazon and can see Morphy Richards have a new soup maker out – this time you can pause it! That’s the one disadvantage you have with the maker I’ve got – so that’s on my to-get list for future reference.