I just love soup but I’ve found myself sticking to old favourites – broccoli and cashew, mushroom, lentil (see the links at the bottom of the page), so I’ve tried a new one! I like soup with a nice hit of spice so this carrot and coriander also has a big spoon of curry paste. It’s really simple, you just need to cook it for a while, it’s also a fab orange colour so would look great if you were entertaining.
You will need: 2 onions, 4 large potatoes, 2 carrots, 1 tablespoon hot curry paste (I used Madras), 2 teaspoons coriander, a teaspoon butter, 600ml vegetable stock, salt and pepper.
Dice the onions and pop them in a large saucepan with the butter. After 3 minutes add your curry paste and stir so the onions are coated. Dice the carrots and add to the pan with half the veg stock. Bring to the boil, then simmer for ten minutes. Dice the potatoes and add to the pan. Simmer for half an hour then add the coriander. Stir everything together and simmer for another 5 minutes. Blend everything together until it is a nice smooth consistency, add the rest of the stock and stir. Higher the heat and cook for another 5 minutes then serve.
This is a gorgeous soup, really spicy, really tasty and a healthy lunch. It’s also vegan, but if you wanted to add some double cream you could. It will also freeze, if you put the leftover soup into tupperware.
So today is International Scouse Day – if you are unaware of the delights of Liverpudlian cuisine, Scouse is a thick chunky stew served with crusty bread and it dates back to 1706, and is traditionally a dish eaten by sailors (according to Wikipedia, anyway). My Grandad makes the best Scouse in the world. That’s just a fact. I remember eating it as a little kid in my Grandparent’s dining room – awesome. Blind Scouse is the term for Scouse without meat (don’t worry though this one doesn’t involve boiled animal bones) – it is Scouse day and we shall eat Scouse! Here’s how…
You will need: 1 large onion, 3 large carrots, 4 large potatoes, 200g lentils/ pearl barley broth mix, 700ml water, 1 vegetable stock cube, salt.
Soak your pearl barley mix in hot wtaer for as long as possible (most people say overnight but I’m never that organised, an hour or two will be fine). Chop up your carrots, onion and potato and pop in a large pan. Add your water and then put your stock cube in the pan and crush it with a spoon. Then add you barley mix. Have a good stir, pop a lid on the pan and leave for an hour. Give another good stir, add a bit of salt and pepper, and a splash more water and leave for half an hour. Season to taste (I think it should be really salty) and serve with crusty bread and loads of butter. This is the ultimate homely, wholesome, tasty tea. A proper English classic. I love my city, and the fact it has it’s own dish is awesome. If you’re a Liverpool local or have never heard of the stuff, give it a try!
My Grandad is a butcher, so vegetarian cooking isn’t the most established tradition at my grandparents house but my Grandma makes the best veggie lentil soup whenever I’m there. It’s completely vegan, it’s full of goodness and has barely any fat. The slow cooking on a low heat really brings out the flavours and this is a lovely lunch.
You will need: 2 pints vegetable stock (my Grandma swears by organic stock cubes but it’s up to you), 1 cup of lentils, 1 large carrots, 1 large onion, 1 large potato, salt, pepper and mixed herbs.
Pour the stock into a large saucepan on a low heat. Peel your veggies, dice the onion and potato and slice your carrots. Add the carrots, lentils and onion to the pan. Cook on a low heat for an hour. Add the diced potato after an hour and leave to cook for another half hour. Season with slat, pepper and a big pinch of mixed herbs and serve.
This is a dead simple recipe, you just need a bit of time to let it cook. I’ve made this for my friends, my in laws, and obviously Sam and they all love it. It is a proper old fashioned soup, almost like a broth – absolutely full of flavour and so healthy.