Browsing Tag

Soup

Soup

Carrot & Red Lentil Soup

November 26, 2017

Soup, glorious soup!

It’s my favourite time of the year, when it’s chilly outside and you fancy something warm and comforting to eat, soup is the perfect option. It’s such an easy dish to make too, with endless amounts of flavour combinations – there’s no right or wrong when it comes to soup!

This soup is my take on the classic carrot and coriander, however I’ve included red lentils and a little spice to add a twist to the flavours. Also adding in lentils creates a much more wholesome and filling dish, so it’s perfect to take to work for lunch or even as a late night supper.

I’ve heard that some people have a love-hate relationship with coriander, so if you’re not particularly keen on the flavour you can easily swap it out for fresh parsley instead (although the flavour will alter slightly). Also I tend to create recipes that don’t have onion in them as I have a high intolerance to them, but this soup would lend well to half a chopped onion being thrown in at the early stage for a little extra flavour.

Also feel free to try different stocks when making batches of soup, I tend to use whatever I have in the cupboards and if I don’t have any at all I’ll just use boiling water instead.

So let’s get to the recipe! This soup make just over a litre, so it’s great to chill and eat throughout the week. You could also freeze it in containers to prevent any waste.

You will need:

  • 500g of carrots
  • 250g of potatoes
  • 100g of dried red lentils
  • 800ml of stock (vegetable, chicken or beef)
  • 1 garlic clove
  • 1/2 tsp of ground ginger (or fresh)
  • 1 tsp of cumin
  • 20g of coriander
  • salt and pepper

How to make:

  1. Roughly peel and chop the carrots and potatoes into bitesize pieces, dice the garlic (and fresh ginger if using) and add to a large pan on a medium heat.
  2. Make the stock with boiling water, either using fresh or a stock cube. You can add spoonfuls of the stock to the pan to prevent the garlic burning.
  3. Add the cumin, salt, pepper and the ground ginger (if you’re not using fresh ginger) and stir together. Pour in the stock and bring to the boil.
  4. Rinse the dried red lentils and then add to the pan, bring down the heat to a high simmer.
  5. Tear off the coriander leaves and set to one side, chop up the stalks and add to the pan.
  6. Simmer the soup for twenty minutes or until the vegetables are soft.
  7. Leave to cool and then blend until smooth.
  8. When ready to eat, reheat in a pan and then serve with the fresh coriander leaves.
Savoury

Mexican Bean Soup with Tortilla Chips

October 29, 2017

It’s officially soup season…

A spoon in one hand and a deep bowl of warm soup in the other, slightly too hot so that it tingles your tongue and yet we still go ahead and reach for more. There’s something so satisfying about making your own soup, that you’re creating and developing a new recipe every time you make it as no single bowlful is exactly the same.

I’ve kept this recipe even simpler by removing the blending step, so it’s chunky and full of flavour with every mouthful. The tortilla chips are perfect for scooping up the beans and peppers, bringing this dish to a whole new level.

This recipe makes two large bowls, so feel free to double the ingredients if you want to prepare it for a family of four, or to have for lunch in the working week. You could even add a spoonful of sour cream, guacamole or cooked rice to change up the recipe a little. Try whatever you fancy!

First up, the mexican bean soup. Scroll further down to get your hands on how to make the tortilla chips…

Mexican Bean Soup

You will need:

  • 100g roasted red pepper (I used the jar variety)
  • 1 garlic clove
  • 1 tsp of smoked paprika
  • 1 tsp of ground cumin
  • 1/2 tsp of chilli flakes
  • 400g can of chopped tomatoes
  • 400g can of black beans
  • 1 stock cube (beef or vegetable)
  • 70g of sweetcorn
  • handful of coriander
  • salt and pepper

How to make:

  1. Crush the garlic clove, dice up the roasted red pepper and add to a large pan on a medium heat.
  2. As the pan starts to warm up, drain and rinse the black beans and set to one side. Put the stock cube into the empty can and top with freshly boiling water.
  3. Add the spices to the pan and stir, pour in some of the stock to stop the spices catching on the bottom.
  4. Stir in the chopped tomatoes, black beans and the sweetcorn. Mix together and top with the rest of the stock.
  5. Simmer on a medium heat for ten minutes, stirring occasionally.
  6. Roughly chop the coriander and add to the pan, season with salt and pepper.
  7. Spoon into large bowls and serve with the tortilla chips (recipe below) or add sour cream, a squeeze of lime  or fresh chilli to garnish.

The mexican bean soup would be perfectly delicious served on its own but if you’ve got the time, I’d definitely recommend pairing it with these simple homemade tortilla chips. And the beauty of making your own is that you can experiment with the ingredients, swap and change some of the spices for different ones and you’ve created a brand new flavour!

Simply double the ingredients to make more, I mean who would say no to that anyway?!

Tortilla Chips

You will need:

  • 2 small tortilla wraps
  • olive oil (I used the 1 cal spray and approximately 10 sprays)
  • 1/4 tsp of garlic powder
  • 1/4 tsp of smoked paprika
  • 1/4 tsp of ground cumin
  • salt and pepper

How to make:

  1. Preheat the oven to 160°c.
  2. Slice the tortilla wraps in to half, then quarters and finally quarter again. You should have 16 tortilla chips in total.
  3. Add the tortilla chips to a bowl and spray with the olive oil.
  4. Mix the spices in a small dish and sprinkle into the bowl, using your hands make sure each chip is coated with the seasoning evenly.
  5. Lay out the chips on a baking tray, ensuring they don’t overlap each other.
  6. Bake for 8 minutes, turning once.
  7. Leave to cool and crisp up, serve wth the soup.

If you try out either of these recipes, be sure to mention me in your creations using #jennifermakes and tagging me in your post over on Instagram.

Savoury

Spiced Red Lentil Soup

January 10, 2017

Only the pure in heart can make a good soup – Ludwig van Beethoven

January is the time for curling up on the sofa with a big bowl of steaming hot soup, feeling warm and snuggly. It’s like central heating for the soul! As I can’t eat onions (who knew they’re in pretty much everything?!) I struggle to find any ready made soups from the supermarket as onion tends to be a staple ingredient. So I’ve started to make my own soups, and so far I’m loving the flavours.

There’s also something satisfying about making your own soup, blending it together and heating it up in a pan for lunch the next day with a few slices of warm buttered toast. It fills you up without feeling sluggish after and is a great way of sneaking in left over vegetables that may otherwise have been thrown out at the end of the week.

This soup will last in the fridge for up to 5 days, making the perfect dish to take to work, and it really couldn’t be any simpler.

Here’s how I made it…

You will need:

  • 250g of carrots (approx 2 large carrots)
  • 1/2 red bell pepper
  • 200g dried red lentils
  • 1.5 litres of stock (I used beef stock but vegetable will work great too)
  • 20g of fresh finger
  • 2 garlic cloves
  • 1/2 tsp of cumin
  • 1/2 tsp of turmeric
  • 1/4 tsp of cinnamon
  • 1/4 tsp of chilli flakes
  • salt and pepper to season

How to make:

Prepare the carrots and red pepper by roughly slicing into coin sized pieces, boil the kettle to make the stock (if using a stock cube) and set a pan on a medium heat. Add the vegetables, stock and red lentils to the pan, stirring together.

Next thinly slice the garlic and ginger, and add to the pan with the rest of the spices. Bring to the boil and then simmer for 30 minutes or until the carrots are soft.

Leave to cool slightly before adding to a blender (I use my NutriBullet and blend in batches) and blend until smooth, or use a hand blender in the pan whilst still warm. Serve hot with toasted bread and butter!

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