Tag Archives: soup

Recipe of the Week – 1st January 2018 – Detox Japanese Noodle Soup

Happy New Year everyone! With the intention of starting off the new year in a healthy way (and also because I overdid it last night and needed a hangover cure!), I thought I would try a variation on the traditional Japanese Ramen Noodle Soup, but packed with fresh veggies and lots of garlic and ginger. This was surprisingly filling and satisfying, and I now feel a lot better!

Serves 4 to 6


250g dried medium egg noodles

4 large cloves of garlic, sliced

10g fresh ginger, peeled and finely chopped

3 tbs soy sauce

1/2 tsp Chinese five spice

1/4 tsp chilli powder

1 litre good quality vegetable stock from bouillon

3 spring onions, finely chopped

1 courgette, diced

1 large pepper, sliced

100g Quorn pieces

50g frozen peas

A small handful of fresh spinach


1. Place the noodles in a large saucepan and add half of the stock. Bring to the boil and simmer for 5 minutes. Drain and set aside.

2. In another large saucepan add all of the remaining ingredients except the spinach, and cover with the remaining stock. Bring to the boil then simmer for 10 minutes.

3. Add the noodles and spinach to the soup, stir well then serve immediately.


Recipe of the Week – 16th October 2017 – Roasted Cauliflower and Parsnip Soup

This recipe feels about as autumnal as you can get – it’s very simple to make but the result is really rich and satisfying, not to mention incredibly filling!

Serves 4 to 6


1 large cauliflower, cut into florets

3 medium parsnips, peeled and roughly chopped

1 tbs cumin seeds

200g red split lentils

2 tbs sunflower oil

1 litre vegetable stock from good quality bouillon 

Salt and pepper to taste

Grated nutmeg


1. Preheat the oven to 220C.

2. Place the cauliflower and parsnip pieces on a large baking tray, drizzle with the oil, season and place in the oven for 25 minutes, until beginning to brown.

3. Put the cumin seeds in a large saucepan and carefully dry fry over a medium heat for one minute then add the roasted vegetables and the remaining ingredients. Bring to the boil then simmer for 15 minutes.

4. Blend the soup until thick and smooth and serve with toasted croutons and grated nutmeg to finish.

Recipe of the Week – 31st October 2016 (Part 2!) – Alfie’s Roasted Pumpkin Soup

Yes, I know, my blog posts are like buses – nothing for ages then two come along at once! I couldn’t resist putting this recipe on though, and it is timely as it’s Halloween tomorrow. My son Alfie has been growing this pumpkin all Summer and we thought that we would give it a fitting send-off. This soup is a mixture of a number of different recipes, but I think it captures the right blend of texture, spiceness and warmth needed in a pumpkin soup.

Serves 4


1 medium pumpkin (roughly 1 kg, and ideally home-grown!), peeled, deseeded and chopped into wedges

1 large onion, peeled and roughly diced

2 clove of garlic, crushed 

1 large carrot, peeled and diced

1 stick of celery, diced

200g red split lentils

2 tsp coriander seeds

1 tsp chilli flakes

1/2 tsp sea salt

1200ml good quality vegetable stock from bouillon

Grated nutmeg

Salt and pepper to taste


1. Preheat the oven to 180C. 

2. In a pestle and mortar, grind the coriander seeds, chilli flakes and sea salt. Add the chopped pumpkin wedges to a large baking tray, drizzle with olive oil, coat with the ground spices, and season. Place in the oven for 50 minutes until lightly brown.

3. Meanwhile, add 3 tbs of the olive oil to a large saucepan and gently saute the celery, carrot, onion and garlic for 10 minutes until soft.

4. In a separate saucepan add the lentils and half the stock, bring to the boil and simmer for 20 minutes until soft.

5. Add the cooked pumpkin to the onion mixture along with the cooked lentils and the remaining stock and mix well before blending smooth in a food processor.

6. Serve immediately with a liberal grating of nutmeg and toasted retained pumpkin seeds and basil leaves if desired.

Recipe of the Week – 25th April 2016 – Roasted Parsnip Soup

This is a very simple recipe, but the end result is really satisfying – it definitely feels like more than a sum of it parts, and could even possibly convert the most hardened of parsnip haters!


800g parsnips, peeled and roughly chopped 

1 large onion, peeled and cut into chunks

2 cloves of garlic, chopped

2 tbs olive oil

2 tsp cumin seeds, plus 2 tsp more to garnish

½ tsp ground turmeric

1 large tomato, chopped

1500ml good quality vegetable stock from bouillon

100g feta cheese, crumbled (optional)


1. Preheat the oven to 220C.

2. In a large bowl, mix together the oil and spices then add the vegetables and mix well. Put on a large baking tray and roast for 30 minutes.

3. When tender, add the roasted parsnip and onion mixture to a food processor with half the stock and pulse until smooth. Pour into a pan with the remaining stock, season, then heat until simmering. 

4. Lightly toast the remaining cumin seeds and garnish over the soup with some crumbled feta. Serve immediately.

Recipe of the Week – 15th December 2014 – Moroccan Harira Soup

This is a soup (some would call it a stew as it’s that thick!) that I haven’t made for ages, but I don’t know why as it’s really satisfying and very warming. I would also recommend adding a chilli for a bit of extra heat.

Serves 4


1 large butternut squash, peeled, deseeded and cut into 1 cm cubes
4 tbs sunflower oil
2 small onions, roughly chopped
3 cloves of garlic, minced
2 x 400g tins of good quality chopped tomatoes
A handful each of fresh coriander and parsley, roughly chopped
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
100g red split lentils
1 x 400g tin of chickpeas, drained
600ml good quality vegetable stock from bouillon
50g dried spaghetti, roughly broken
Salt and black pepper to season


1. Heat the oil in a large saucepan and add the onions and garlic and sauté gently for 5 minutes to soften.

2. Add the butternut squash cubes, tinned tomatoes, and all the herbs and spices. Simmer for a further 5 minutes.

3. Add the lentils and stock, bring to the boil and simmer for 10 minutes.

4. Add the spaghetti and chickpeas, and season. Simmer covered for a further 10 minutes.

5. Serve warm with chopped fresh coriander and a slice of lemon.

Recipe of the Week – 6th October 2014 – Spicy Butternut Squash and Courgette Soup

I very much felt in need of a warming and filling soup today, but one with a bit of a twist. The spices in this really lift the soup and I finished it with aubergine strips fried in Garam Masala to give it another layer. I don’t really like bland soups, but this one tastes slightly different with every mouthful. I actually had some of this for breakfast today with hummus covered toast – a great, if weird, way to start a Sunday!

Serves 6


1 large butternut squash, cubed and deseeded, but not peeled
3 courgettes, sliced
2 tbs olive oil
800ml good quality vegetable stock from Boullion
1/4 tsp garam masala
1/2 tsp ground coriander
1/4 tsp ground nutmeg
1/4 tsp ground cumin
Salt and Pepper to taste

For the aubergine strips;
1 large aubergine, cut into 10mm slices, then strips
3 tbs olive oil
1 1/2 tsp garam masala


1. Place the squash cubes in a large saucepan, cover with water and boil for 15 minutes or until tender.

2. Gently fry the courgettes in the olive oil until coated. Add all the spices and the salt and pepper and stir well.

3. Add the courgettes and stock and simmer gently for 20 minutes. When cooked, blend until smooth (I just used a potato masher as I prefer soups chunky).

4. Meanwhile add the olive oil to a large frying pan, add the aubergine strips and garam masala and fry gently for approximately 8 minutes until golden brown.

5. To serve, pour a generous portion of the soup in a bowl, top with a few aubergine strips and serve with toast or bread.

Recipe of the Week – 22nd April 2013 – Smokey Butternut Squash and Butterbean Soup


I know that we are well into April, but there is still definitely the need for a nice warming soup sometimes! This one is a bit of an experiment that seems to work nicely, and the blend of smoked paprika and ras-el-hanout works really well with the butternut squash. The addition of butter beans adds a bit of texture and variety, and my children enjoyed the treasure hunt aspect of fishing them out!

Serves 4 – 6


1 large butternut squash, peeled, deseeded and roughly diced

3 tbs sunflower oil

1 large onion, peeled and diced

2 cloves garlic, minced

1 1/2 tsp sweet smoked paprika

2 tsp ras-el-hanout

1 lt vegetable stock from bouillon

1 x 400g tin of good quality butterbeans

Salt and pepper to taste


1. Heat up the oil in a large saucepan and gently sauté the onion and garlic for five minutes.

2. Add the paprika and ras-el-hanout and simmer for a further one minute.

3. Add the butternut squash and mix well to coat with the spices. Add the hot vegetable stock and bring to the boil, then reduce the heat to simmer for 30 minutes.

4. Allow the soup to cool then pour into a food processor and blend until smooth. Return the soup to the pan and add the butter beans and gently heat through. Season to taste, garnish with fresh coriander and serve with plenty of fresh crusty bread.