Ingredients:
- 2 oz butter
- 2 medium or 1 very large onion
- 1 tablespoon plain flour
- 2 lb ripe tomatoes
- 4 cloves garlic
- Salt and pepper
- 1 teaspoon sugar
- 1 dessertspoon finely chopped basil or parsley
- 1½ pints vegetable stock
- Small knob of butter
- ¼ pint single cream
Method:
- Peel and finely chop the onion(s), heat the butter in a pan and add the onions and cook gently until soft but not brown.
- Sprinkle in the flour, stir well and continue cooking for about 3 minutes, stirring all the time.
- Skin and coarsely chop the tomatoes and add to the onions along with the garlic (crushed), salt, pepper, sugar and basil or parsley.
- Bring to a gentle boil and then lower the heat and simmer until the tomatoes have turned pulpy.
- Heat the vegetable stock to a boil and then add to the pan and cook for about another 20 minutes.
- Rub through a sieve and return to the pan, bring back to a gentle boil and then add a knob and butter and the cream.
- Stir well and serve.
Serves 4 – Make it into a meal on its own by serving with toast or croutons and passing a bowl of grated cheese around.
Filed under Recipe, Soup Recipes, Vegetarian Recipes by 
Ingredients:
- 1 lb chickpeas
- 4 to 5 oz mushrooms
- 2 tablespoons olive oil
- 1 oz butter
- 1 large onion
- 1 or 2 stalks of celery
- 6 or 7 leaves of chard or spinach
- 4 large ripe tomatoes
- 2 or 3 cloves of garlic, crushed
- Salt & pepper
Method:
- Soak the chickpeas overnight in cold water.
- Drain the chickpeas and then cook them on the hob with plenty of fresh water until they are soft. (Takes 2 to 3 hours).
- Peel and chop the onion, crush the garlic, dice the celery finely, chop the mushrooms, wash and shred the chard or spinach.
- Heat the oil and butter in a pan and add the above ingredients and lightly fry for a minute or two.
- Meanwhile put the tomatoes into boiling water, peel and chop, and then add to the pan. Season with salt and pepper. Continue cooking until you have a thick sauce.
- Drain the chickpeas and reserve the liquid.
- Add the chickpeas to the sauce, stir and cook for about 5 minutes.
- Add enough of the chickpea liquid to make the soup as thick or thin as preferred and allow to warm through.
Serves 4 – Mop up with some crusty bread or toast to make a filling meal on its own.
Filed under Bean, Pulses and Rice Recipes, Recipe, Soup Recipes, Vegetarian Recipes by
Ingredients:
- 2 large tomatoes
- ½ turnip
- 2 stalks celery
- 1 rasher streaky bacon – chopped
- 1 or 2 cloves of crushed garlic
- 2 pints of vegetable stock
- Salt and pepper
- Sprig of thyme
- Sprig of parsley
- Blade of mace
- Bay leaf
- 1 oz macaroni
- ½ small white cabbage
- 2 tablespoons chopped parsley
Method:
- Skin the tomatoes, clean and prepare the turnip and celery. Slice the vegetables finely.
- Melt the butter in a pan and fry the chopped bacon and then the sliced vegetables.
- Add the crushed garlic, stock, salt and pepper and the herbs tied in a piece of muslin.
- Bring to the boil and simmer gently for 30 minutes.
- Add the washed macaroni (small cut is best) and the finely shredded cabbage.
- Simmer gently for another 30 minutes.
- Add the chopped parsley just before serving.
Nice if served with grated cheese handed around separately.
Filed under Pasta Recipes, Recipe, Soup Recipes by
Submitted by Beth
Ingredients:
- 2 medium yellow onions
- 1 medium to large butternut squash
- 1 medium to large sweet potato
- 1 can chickpeas
- 3-4 tbsp. Korma curry spice powder
- 2 cloves garlic
- Olive or vegetable oil
- Salt to taste
Method:
- Chop the onions and fry them in a little oil until transparent, adding the garlic after a few minutes.
- Meanwhile, skin and chop the potato and squash into 1 inch chunks so that they will cook relatively quickly.
- Add three tbsps of Korma curry spice powder to the onions (you can use your own curry spices if you know what you like, I just haven’t figured out the proper ratios yet for my taste) and stir. You may need to top up the oil so as not to burn the mixture.
- After one or two minutes, add the potato and squash and cover with water. You can add another spoonful of curry powder here if you want a strong curry flavor.
- Bring to a boil, then simmer until the potatoes and squash break easily with a fork.
- Add chickpeas when they seem almost ready, so that the chickpeas will soften for 3-4 minutes.
- Transfer soup to blender in batches and blend until smooth. Add salt to taste.
This is a healthy dinner with protein and veg, only a few ingredients. Enjoy!
Serves 4-6.
Filed under Bean, Pulses and Rice Recipes, Recipe, Soup Recipes, Vegetarian Recipes by
Ingredients:
- 1½ lb peeled potatoes
- 2 medium onions
- 2 stalks celery
- 2 pints stock or water
- Sprig of mint
- Sprig of parsley
- 6 peppercorns
- Salt
- 1 oz butter or margarine
- 1 oz flour
- ½ pint full or semi-skimmed milk
Method:
- Slice the potatoes, onions and celery and put into a pan with the stock, salt and the mint, parsley and peppercorns tied in a piece of muslin.
- Cook over a low heat until the vegetables are tender.
- Rub through a sieve.
- Melt the fat in a pan and the add the flour, blend well and let it cook for a minute or two without colouring.
- Add the puree, gradually stirring all the time, bring to the boil and cook for at least 3 minutes, stirring constantly.
- Add the milk and re-heat without boiling.
- Before serving sprinkle with chopped parsley.
Filed under Recipe, Soup Recipes, Vegetarian Recipes by
Ingredients:
- 1 chicken carcase and trimmings
- 2 pints water or stock
- 1 oz rice
- 1 large onion
- 2 stalks celery
- Salt
- Blade of mace
- 6 black peppercorns
- Chopped parsley
Method:
- Break up the chicken carcase and put in a pan with the water or stock, rice, salt and the blade of mace and peppercorns tied in a piece of muslin.
- Bring to the boil and simmer for 1½ to 2 hours.
- Strain off the broth, re-heat, and add more seasoning if necessary.
- Sprinkle with chopped parsley when serving.
Filed under Bean, Pulses and Rice Recipes, Poultry and Game Recipes, Recipe, Soup Recipes by
Ingredients:
- 4 oz lentils
- 1 large onion
- 2 carrots
- 2 pints stock or water
- Bacon scraps
- Salt and pepper
- 2 oz butter or margarine
- ½ oz flour
- ½ pint semi-skimmed or whole milk
Method:
- Wash and soak the lentils overnight. Drain.
- Prepare and slice the vegetables and than lightly fry them in a pan with 1 oz butter or margarine.
- Add the stock, seasoning, bacon scraps and lentils and simmer for 1½ hours until the lentils are tender. Rub the soup through a sieve.
- Melt 1 oz butter or margarine in a saucepan, add the flour, blend well, and let it cook for a minute or two without colouring. Gradually add the lentil puree, stirring all the time. Bring to the boil and cook for 3 minutes.
- Add the milk and re-heat, without boiling, and serve.
Goes well served with croutons of fried bread.
Filed under Bean, Pulses and Rice Recipes, Recipe, Soup Recipes by
Ingredients:
- 2 lb ox kidneys
- 2 oz dripping or oil
- 2 carrots
- 1 turnip
- 1 large onion
- 2 stalks of celery
- 2 pints stock
- Salt and pepper
- 1 oz flour
Method:
- Cut the kidney into small pieces, removing all the core and skin.
- Melt 1 oz of the dripping or 1 tablespoon oil in a pan and fry the meat well. Lift out the kidney and fry the sliced vegetables.
- Return the kidney to the pan with the vegetables and add the stock and salt and pepper. Bring to the boil and skim and then simmer gently for about 2 hours.
- Strain through a sieve. Rub the vegetables and kidney through the sieve.
- Melt 1 oz of dripping or a tablespoon of oil in a pan, add the flour and blend well. Cook for a minute or two without colouring and then gradually pour in the soup, stirring all the time. Bring to the boil and cook for about 5 minutes and then serve.
Filed under Offal Recipes, Recipe, Soup Recipes by
Ingredients:
- 2 lb jointed oxtail
- 3 oz dripping or oil
- 2 carrots
- 1 large onion
- 2 stalks of celery
- 1 sprig parsley
- 1 sprig thyme
- 1 or 2 bay leaves
- 3 cloves
- 6 peppercorns
- 4 oz lean bacon or ham
- 3 pints stock
- Salt and pepper
- 1 oz flour
- Lemon juice
- 2 tablespoons red wine
Method:
- Put the oxtail into cold water and bring to the boil. Strain off the water and dry the joints well.
- Melt 2 oz of the dripping or 2 tablespoons oil in a pan and fry the meat well. Lift out the meat and fry the sliced vegetables.
- Return the meat to the pan with the vegetables and add the ham, stock, salt and pepper and the herbs, cloves and peppercorns tied in a pice of muslin. Bring to the boil and then simmer for 3½ to 4 hours.
- Strain off the stock and leave until cold, then skim off the fat.
- Strip the meat from the bones and cut into small pieces.
- Melt 1 oz of dripping or a tablespoon of oil in a pan, add the flour and blend well. Cook for a minute or two without colouring. Pour in the oxtail stock, gradually stirring all the time. Bring to the boil and cook for about 3 minutes, stirring constantly.
- Add the chopped meat, a tablespoon of lemon and the wine.
- Re-heat without boiling and serve.
Filed under Offal Recipes, Recipe, Soup Recipes by
Ingredients:
- 4 oz (112 g) aduki beans
- 2 tablespoons olive oil
- 1 medium onion, peeled and chopped
- 1 stick of celery, chopped
- 1 largish carrot, chopped
- 1 or 2 cloves of garlic, skinned and crushed
- 1 lb (450) tomatoes, skinned and chopped or 400 g tin of chopped tomatoes in their juice
- 1 tablespoon tomato puree
- 1 bay leaf
- 1 teaspoon thyme
- 1½ pints vegetable stock or water
- Salt and pepper
Method:
- Soak the beans overnight covered in water and then drain well.
- Heat the oil in a large saucepan and add the onion, celery and carrot and saute until softened.
- Add the remaining ingredients including the stock/water and bring to the boil. Reduce the heat and simmer for about an hour.
- Remove the bay leaf and season with salt and pepper to taste.
- Serve hot.
Serves 4. Dried beans are an excellent source of protein, iron and fibre and are inexpensive.
Filed under Bean, Pulses and Rice Recipes, Recipe, Soup Recipes by