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Posts Tagged ‘soup recipe’

Leeks are still at their seasonal best in February and March, so should be locally available and full of flavour.  Try this yummy recipe and enjoy some warm, nutritious comfort food to keep those winter blues away. 

Ingredients

4 medium leeks
3 large floury potatoes
olive oil
75 cL vegetable stock
25 cL milk
Salt and pepper

Please remember to cook leeks before eating!

Method

  1. Peel the leeks and potatoes and chop
  2. Fry the leeks in a dash of olive oil until soft
  3. Add in the potatoes, plus a pinch of salt and pepper and mix well
  4. Heat through gently for a few minutes
  5. Add the stock and milk, turn up the heat and simmer for around 25 minutes until the potatoes are cooked
  6. Allow the soup to cool a little
  7. Blend until smooth
  8. Add a little more water if required for your desired consistency
  9. Serve with a teaspoon of cream drizzled on the top along with a sprinkling of toasted sesame seeds

 

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After all the indulgence of Christmas eating, this gorgeously yummy recipe has it all – wonderfully nutritious, crammed full of detox goodness, deliciously tasty, filling and warm on these winter days, and very healthy on the waist line! 

So if like me, you’ve made personal promises about easing up a little on the full fat cream, christmas cake, chocolates, wine….the list goes on…. this recipe is for you!

…And if another of your promises for the new year includes booking a holiday in one of Europe’s most beautiful cities, visit www.edinburghselfcatering.org, for a beautiful, stylish centrally located apartment in the Scottish capital.

Ingredients
Dash of olive oil
1 clove of garlic
1 bay leaf
1 onion
1 medium potato
1 lb fresh tomatoes
dash of tomato puree
1 pint vegetable stock
quantity of skimmed milk (or for a less creamy, lower fat alternative, more vegetable stock is also fine)

What to do

  • Chop the onion and gently fry until clear. 
  • To cut down on the amount of oil you use, add a couple of tablespoons of water to stop the onions from sticking
  • Add a clove of crushed garlic, mix and fry a little longer
  • Peel and chop the potato and add
  • Roughly chop the tomatoes and add
  • Add in the bay leaf and stock
  • Simmer gently for 20 minutes
  • Allow to cool
  • Remove bay leaf
  • Blend until smooth
  • Add milk  or more stock as desired to obtain preferred thickness
  • Reheat before serving
  • Serve with our tasty bread recipe or my children’s favourite cheese on toast croutons!

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    I made this delicious beetroot soup for a dinner party on saturday. It went down a treat! It’s full of deep flavour – but not heavy – as you might expect of something made mainly from  root vegetables.

    Why don’t you try it to warm your cockles on a cold winter’s evening – possibly on holiday in Edinburgh!

    Ingredients
    6  Large raw beetroot
    1  Large carrot
    1  Parsnip
    1  Leek
    13  peppercorns
    5/6  dried mushrooms – oyster or porcini
    4/6 allspice berries
    3  Bay leaves
    4  Tablespoons lemon juice
    1  pint vegetable stock (I used swiss veg bouillon by  Marigold)
    3 pints water
    Garnish;  Soured Cream, Dill

    Method
    Peel and chop beetroot into quarters. Clean and peel carrot  parsnips and leek; rough chop. Put all ingredients including stock and water into large saucepan. Bring to boil then lower heat and simmer for 2 hours partially covered.

    Here’s the messy part – so do it next to the sink perhaps and try to avoid splashing! Strain through fine sieve into another pan. Retrieve beetroot chunks and discard other solids. Chop beetrood into fine chunks and return to soup. Simmer again then serve with swirl of sour cream and sprigs of dill.

    This recipe is visually stunning and also delicious – serve if possible with home made rolls!! Recipe for those maybe another day!

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