This recipe is somewhere between a soup and a stew – a stoup maybe?!
It’s very easy to make and really healthy.
Spicy Potato and Cabbage Stew (serves 4)
1 large white onion, peeled and finely chopped
Splash of olive oil or vegetable oil
2 garlic cloves, peeled and minced
1 red chilli, deseeded and cut into very small pieces
1 heaped tsp Nigella seeds
1/2 tsp tumeric
2 heaped tsp medium curry powder
1 litre vegetable stock
800g potatoes, peeled and cut into squares
150g shredded cabbage
1. Cook the onion, garlic, chilli, Nigella seeds, turmeric and curry powder in a large saucepan with a splash of oil, until the onion has softened.
2. Stir in the vegetable stock and the potatoes. Bring to the boil and simmer for 15 minutes.
3. Add the cabbage and cook for another 2 minutes. Add seasoning if required before serving.
I’ve posted a surprising number of soup recipes on this blog, considering I rarely look at recipes for soups in cookery books. For me, soups are primarily for making something delicious out of ingredients that I have left in the kitchen. It’s not often that I would go out specifically to buy ingredients to create a soup. (Having said that, I heartily recommend the book ‘A Soup for Everyday’ by the New Covent Garden Soup company, as a great source of inspiration for using up leftover veg!)
I want to record this recipe as it was delicious and includes ingredients that I usually have in my kitchen. I made my soup in a Morphy Richards Soup Maker, but you could easily adapt this recipe if you are making the soup in a pan.
Carrot, Sage and Honey soup (serves 4)
5 carrots, peeled and chopped
2 potatoes, peeled and chopped
2 onions, peeled and cut into chunks
1 stick of celery, cut into chunks
750ml vegetable stock
5 sage leaves
1 tbsp dried sage
1 heaped tablespoon honey
- If using a soup maker, add the vegetables and stock to the machine and turn it on to do it’s thing. I use the smooth blend option.
- At the end of the cooking time, stir in the sage and the honey.
This is a lovely warming soup – perfect for chilly winter months. Adjust the amount of chilli flakes you add accordingly if you don’t want your soup to be quite so warming!
Butterbean, tomato and Harissa soup (serves 6)
800g chopped tomatoes
2 x 400g cans of butterbeans, drained and rinsed
800ml vegetable stock
1 heaped tablespoon harissa
1. Heat the tomatoes, 1 can of butterbeans and stock in a pan. Bring to the boil and then turn down the heat and simmer for 10 minutes, stirring frequently.
2. Allow to cool a little, in order to blend the mixture.
3. Return the soup to the pan. Add the second can of butterbeans and the harissa. Stir well. Heat through thoroughly.
Recipe for Harissa
If you want to have a go at making your own harissa, this is the recipe I use. I often buy the stuff in a jar too though, so don’t feel pressurised to make your own. This will keep for a few days in the fridge, but is best used as soon as possible.
Deseed and roughly chop 3 red chillis and slice 6 cloves of garlic. Fry the chilli and garlic gently in a little bit of oil until they are softened. Stir in 2 tsp smoked paprika and 1 tsp ground cumin. Fry for a further minute. Allow to cool and then whizz up in the food processor with 75ml olive oil, the juice of one lime, a huge handful of coriander leaves, a huge handful of flat-leaf parsley.
Red lentil soup (Serves 4)
250g red lentils
1 finely chopped onion
1 carrot, peeled and diced
2 crushed garlic cloves
1/2 tsp dried mixed herbs
1 litre vegetable stock
Red wine vinegar
1. Give the lentils a really good rinse.
2. Add the vegetables, garlic, herbs and stock to a pan and bring to the boil.
3. Turn the heat down and allow the mixture to simmmer for 25 minutes, keeping the soup covered.
4. Add seasoning as required.
5. Drizzle a small amount of red wine vinegar onto the top of the soup.
The idea of a swirl of red wine vinegar and the basis of this soup comes from the Abel and Cole cookbook. It’s a lovely book, with a really simple approach to cooking, which includes recipes for vegetarians and meat-eaters.
For me, the red wine vinegar really makes a fabulous addition to the soup.
I can’t belive it’s September already! I work in a FE college and although I work all year round I definitely have that ‘back to school’ feeling this week.
I thought it would be a good opportunity to share this soup with you, which is inspired by a dish I had at my local college in the town I live. The college offers Hospitality and Catering courses and the students run a restaurant that is open to the public. The students design the menus, cook the dishes and serve the food. It’s a fantastic experience and you get a restaurant standard meal at a bargain price. I’d really recommend you checking your local college to see if they have a similar offering.
Green lentil, coriander and lime soup (Serves 4)
2 tbsp olive oil
2 celery sticks, finely sliced
1 large white onion, finely diced
2 garlic cloves, crushed
2 tins of green lentils
700ml vegetable stock
Juice of 2 limes
One large handful of coriander leavees, freshly chopped
A dollop of yoghurt to serve
1. Heat the oil in a pan and cook the celery, onion and garlic gently for 5 minutes.
2. Add the green lentils and vegetable stock and bring to the boil. Turn the heat down to a simmer. Cook for 20 minutes.
3. Use a blender or food processor to blitz the soup until it is smooth.
4. Return to the heat in a clean pan and add in the lime juice and chopped coriander. Season as required.
5. Serve the soup with a swirl of yoghurt.