Soup is one of the best things to make at home because you have complete control over how thin or thick or chunky or smooth it is!
If you don’t have a blender, who cares? The majority of simple soups are potato based, so you can use a potato masher to blend it a bit, or just leave it chunky.
Soups are also a great way to use up your leftover vegetables. You can just put it in a jar and take it to work with you. Win-win!
How to make Leek and Potato Soup
Serves around 4 people
Ingredients
- 4 large potatoes
- 1 large onion (or two small ones)
- Garlic
- 2 leeks
- 2 pints of chicken or vegetable stock
- White wine (optional)
- Cream (optional)
Instructions
1. Chop the onion and a few cloves of garlic and put in a large pan with some oil to fry.
2. Then chop the potatoes roughly into cubes, cut the leeks down the middle and wash them, chop and add them too, along with any other leftover vegetables you want to add.
Leave them to fry and soften in the pan for a few minutes. Add the white wine here as well (if you’re using it) so it can reduce a little.
3. Add the stock, just enough to cover the contents of the pan. You can always add a bit more later if your soup’s a bit thick.
4. Leave the stock and vegetable s to simmer until the potato is soft, then you can blend, mash or just leave your soup chunky.
Once it’s been blended, you can assess whether you want to add in any more stock.
Enjoy your soup with some home-made bread and butter.
How to make Carrot and Lentil Soup
Serves around 4 people
This is a really quick soup to make if you’re in a hurry – but a blender or hand blender is a must! This recipe has been adapted from BBC Good Food.
Ingredients
- 1 onion
- Split red lentils
- 3-4 large carrots
- 2 pints of vegetable or chicken stock
- Cumin seeds (or curry powder, chilli flakes or powder, paprika or garam masala to add a bit of spice)
- Natural yoghurt (optional)
Instructions
1. Dry fry the cumin seeds in a saucepan. Once you can smell them (this means they’vestarted to release their aromas), scoop some out to use as garnish later.
2. Roughly chop the onion and add it to the pan with some oil, and while it’s frying, grate the carrots.
3. Once the onion has softened, add about 2/3rds of a pint glass of lentils, along with the grated carrots, salt, pepper and stock. Use just enough stock to cover the ingredients in the pan, you can always add more later.
4. Leave to simmer for about 15 minutes, or until the lentils are soft and swollen. Then blend to your liking.
Garnish your soup with the extra cumin seeds and natural yoghurt and enjoy with pitta breads.
