Do you love soup? I love it - I think that there is nothing more comforting than a delicious, steaming hot bowl of healthy vegetable soup with fresh, crusty bread on the side. Am I right, or am I right? It is the simple pleasures of life that are often the best.
The following soup recipes are my favourite "go-to" recipes which I make in bulk and freeze, so I can cook up when needed. Frozen soup is a handy addition to your meal plan for the week, as you never know when plans change and you need to grab something quick to pop in the microwave. At the time of writing during the Coronavirus pandemic, many people are making frozen meals for their family, in case they need to stay at home for long periods of time. These three recipes are perfect as they are full of vitamins and immune-busting ingredients to get through this season. Why don't you try one tonight?
The simple ingredients you need for Easy Carrot and Leek Soup
Peel 4 potatoes and 2 carrots and chop into chunks. Slice the white part of a leek. Heat a knob of butter or margarine (not oil) in a large pot and add carrots and leek and stir until soft. Add potatoes and stir through the butter. Add 3 cups of chicken stock, 1/2 teaspoon raw sugar and a pinch of salt, if needed. Cover and simmer for 30 - 40 minutes, until liquid is reduced. Blend with a handstick blender until smooth. Stir through cracked pepper. Swirl a tablespoon of cream on top, if desired. Serves 4.
2/ FAMILY LENTIL SOUP
In a large pot add olive oil and 2 cups of chopped celery, 2 cups of chopped onion and 2 cups of sliced carrots. Cook for 5 - 10 minutes until soft. Stir through 4 cloves of finely diced garlic and cook for 2 minutes. Add 1 teaspoon of coriander, 1 and 1/2 teaspoons of cumin, 1 cup of dried lentils, 400g can of diced tomatoes and 4 cups of vegetable stock. Bring to the boil, reduce heat and cover. Simmer for 30 minutes. Use a handstick blender and blend until smooth. Stir through 1/2 cup of milk. Serves 4.
3/ SIMPLE CURRY LENTIL SOUP
In a large pot add olive oil and 1 finely chopped onion and 3 finely diced cloves of garlic. Cook for 5 minutes until soft. Add 1 Tablespoon of mild curry powder and stir for 30 seconds. Add 1 cup of dried red lentils, 400g can of diced tomatoes, 2 cups of vegetable stock and 2 cups of water. Bring to the boil and then simmer for 15 minutes until lentils are tender. Use a handstick blender and mix until smooth. Serves 4.
All three of these recipes are a winner with our family - including our young daughter who loves to dip her "soldiers" of bread into the soup. For adults, they go well with a crusty loaf of bread from the bakery and a glass of wine. Cheers to that!
Thankyou for the recipes.
I made my first batch of soup (for this year- 2020) last week. Tomato, Pumpkin & Red Lentil Soup. Easy to make and served with a good sourdough loaf.
Have a leg ham bone in the freezer for the Split Pea Soup.