This creamy, hearty yet healthy soup, tantalised the tastebuds of my colleagues when I bought a batch to work for my lunch. at around 200 kcals per portion (without an added dash of cream) it makes a tasty and filling lunch.
Serves 4 – Gluten Free*
1 tbsp olive oil
2 medium brown onions, roughly chopped
1 kg Butternut Squash, peeled, de-seeded and roughly chopped
2.5 cm root ginger, peeled and chopped
1 red chilli, de-seeded and sliced thinly
2 tsp cumin seeds, dry roasted
1/2 tsp ground cumin
1 tsp ground coriander
2 garlic cloves, roughly chopped
1 litre hot vegetable or chicken stock
Heat the olive oil in a large saucepan.
Add the onion, ginger and chilli. Cook on a low to medium heat for 5-10 minutes until the onions are soft.
Add the Butternut squash , ground spices, cumin seeds and garlic and cook for a further 5 minutes until the aromas are released.
Turn up the heat, then add the stock plus a good grind of black pepper and bring to the boil.
Turn down to a simmer and allow to bubble slowly for 30 to 35 mins or until the squash is cooked (press against the side of the pan with the back of a spoon, it should be soft).
Blend to a fine consistency with a stick blender, you might need to add some more hot water if the soup is too thick.
Season to taste, then top with a swirl of single or soured cream (optional).
This is one of those soups that bring memories of childhood in the cold British winter streaming back. It’s one of those warming comfort foods that my Mum used to cook to drive the cold from my little brother’s and my bones after playing outside. This Pea and ham soup is a really satisfying dinner, ready in 15 minutes, using simple ingredients you probably already have in the cupboard.
1 tbsp vegetable oil or butter if you prefer
1 medium onion, finely chopped
1 large potato (about 250g), peeled, cut into small cubes
300g frozen petits pois or garden peas
400ml chicken stock (use a gluten free option for a gluten free recipe)
200ml semi-skimmed or whole milk
100g thick cut, good quality ham (Smoked ham adds to the flavour)
salt and freshly ground black pepper.
Serves 2 – 4 – Gluten Free*
Heat the oil or butter in a large saucepan on low or medium heat, then add the onion and potato.
Season with salt and pepper, then stir to coat the vegetables in the oil.
Take a piece of baking paper large enough to cover the top of the pan, scrunch it up, wet it then unfold it. Lay the paper over the surface of the vegetables, sealing them in right to the edges of the pan (this helps cook the vegetables more quickly).
Put a lid on the pan, cook on a low heat for 8-10 minutes, until the potatoes are tender and the onions are soft and translucent.
Remove the paper and add the peas and stock to the pan, then bring to the boil.
Cook for a couple of minutes until all of the peas have floated to the top of the stock and are tender and bright.
Take the pan off the heat. Using an immersion blender, process the peas until very smooth.
Add the milk (or, if preferred, use more stock, water or cream).
Tear in most of the ham.
Bring the soup back to a simmer, then season to taste with salt and pepper, remembering that the ham is fairly salty.
To serve, ladle the soup into bowls then scatter with the rest of the ham.
*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently
Was looking through my old recipe scrap book and I found an old ‘easy one pot’ favourite. This is a recipe that last had back in 2006, before point that I used to have it regularly but must have just plain forgotten about it.
Now it’s been found, I must have it again. Served with a hunk of good bread it’s one of my comfort food fav’s