I made this soup out of the normal ‘base’ vegetables and what I had available. Hence no fresh coriander, which I would have added at the end, if I had had some. This quantity will feed 2-3 people:
- 2 tbs cooking oil
- 1 medium onion (sliced)
- 1 medium carrot (sliced)
- 1 celery stick (sliced)
- 1 clove of garlic (sliced/roughly chopped)
- 1 large chilli (green or red: cored, deseeded and chopped)
- 2 pieces of dried lemongrass (chopped)
- 3 kaffir lime leaves (crumbled)
- 2 generous teaspoons of Thai curry paste (green or red)
- 50g creamed coconut (the hard block sort, crumbled)
- 200g good quality tinned of chopped tomatoes (ie 1/2 a tin)
- 800 ml water
- 1 tsp vegetable stock powder (or stock cube equivalent)
- 120g red split lentils (washed under the cold tap in a sieve)
- 1 bundle of fine rice noodles (c. 60g)
- zest and juice of 1/2 lime
Heat the cooking oil in a large saucepan. Add the onion, carrot, celery, garlic, chilli, lemon grass and the kaffir lime leaves. Mix the ingredients well, turn down the heat and stir frequently over a lowish heat for about five minutes.
Add the curry paste, creamed coconut (crumble in), chopped tomatoes, water, stock powder and the lentils. Stir well, bring to the boil and simmer for about thirty minutes.
Blend the soup – in a liquidiser, food processor, or use a hand blender (my preference because it is so much easier to clean than a liquidiser or food processor) in the saucepan.
Break up the noodles and stir into the soup. Heat the soup until it just starts to boil. Turn down the heat and simmer for 2 to 3 minutes. Add the lime juice and grated zest. At this point the soup is very thick. You can add some cold water which will reduce the overall temperature so that it can be eaten immediately (if you are freezing it, the thick soup saves space).
I made a large batch of this, which provided:
- 1 portion with added kale (cooked for 3 minutes in the stew);
- 2 portions of pancakes (with 4 large pancakes, bechamel sauce, and grated parmesan; baked for about 25 minutes at 180C (Gas Mark 4);
- 2 portions of ‘shepherds’ pie (with mashed potato); baked for about 25 minutes at 180C (Gas Mark 4).
- 2 tbsp oil
- 1 large onion (chopped)
- 1 large carrot (chopped)
- 2 sticks celery (chopped)
- 1 red pepper (cored, deseeded and chopped)
- 150g mushrooms (chopped)
- 2 cloves garlic (crushed)
- A large pinch of dried oregano
- 400g tin of chopped tomatoes
- 120g green lentils
- 400ml vegi-stock
- Black pepper to taste
Heat the oil in a large saucepan. Stir in the onion, carrot, celery and red pepper, and cook gently for 10 minutes. Turn up the heat, and stir in the mushrooms and garlic, and stir-cook for two minutes.
Stir in the oregano, tomatoes, lentils and stock. Bring to the boil and simmer for about 40 minutes, until the lentils are cooked. Season with black pepper to taste.
If not all used immediately, allow to cool and store in the fridge (using within the next few days).
This recipe is based on one in this month’s Waitrose Kitchen. Enough for two:
- 1 tbsp olive oil
- 1 small onion (chopped)
- 1 garlic clove (chopped)
- 1 small red chilli (cored, deseeded and chopped)
- 1 largish carrot (diced)
- 3 spicy pork sausages (sliced (3cm thickness))
- 350mls meat stock (about 1/3rd of a beef stock cube is fine)
- 1/2 400g tin of chopped tomatoes
- 1/2 400g tin of cannellini beans (drained)
- 100g cavolo nero (roughly chopped, with thick stalks removed)
- A small bunch of parsley
- Seasoning (black pepper and a squeeze of lemon juice)
Heat the oil in a large pan. Stir in the onions and gently cook for 3 minutes. The stir in the garlic, chilli and the carrots, and cook for a further 3 minutes. Add the sausage slices and cook for another 5 minutes, stirring occasionally.
The add the stock, tomatoes and beans. Bring to the boil, cover, and simmer for 15 minutes.
Then turn up the heat and stir in the cavolo nero, add more water (if necessary), and cook for a further 3 minutes, stirring frequently.
Stir in the parsley and add seasoning to taste.
This recipe is adapted from one which first appeared in Waitrose’s Kitchen magazine in March 2014. Enough for 2:
- 1 tbsp oil
- 200g closed mushrooms (quartered)
- 1 onion (chopped)
- 2 tbsp curry powder (exact amount depends on its strength)
- 400g tin of chick peas (drained)
- 400g tin of chopped tomatoes
- 1 tbsp mango chutney
- A little fresh coriander
Heat 1 tbsp of the oil in a large pan and fry the mushrooms for 1-2 minutes until just cooked. Remove with a slotted spoon and set aside.
Turn down the heat and add the remaining oil. Add the onion and cook for 5 minutes. Stir in the curry powder and
cook for 1 minute.
Stir in the chick peas and tomatoes, cover and simmer for 15 minutes.
Stir in the mango chutney and reserved mushrooms, and cook for a further 5 minutes.
I served mine sprinkled with torn coriander leaves, together with brown rice and some green beans.
I had some chicken stock which I’d made after boning and skinning some chicken thighs, and the end of a head of celery, so I made this soup. Enough for 3:
- 1 tbsp oil
- 1 onion (sliced)
- About 1/3rd of a head celery (washed and sliced)
- 400g can of chopped tomatoes
- 750ml chicken stock (the real thing, or a cube etc)
- 2 tbsp double cream
- Lemon juice and black pepper to taste
Heat the oil in a large pan. Add the onion and cook gently for 5 minutes. Stir in the celery and cook for a further 3 minutes.
Add the tomatoes and the chicken stock. Bring to the boil and simmer (covered) for 25 minutes.
Remove from the heat, add the cream and blend using a hand blender. Reheat until just boiling. Remove from the heat and season with lemon juice and black pepper to taste.
Serve with croutons (see final paragraph sweet potato and red pepper soup).
I had some mushrooms, kale and half a can of chopped tomatoes in the fridge, so I made this warming, satisfying dhal. The recipe is based on one from My Goodness by Liz Nolan. Serves 2:
- 175g yellow split peas
- 475ml water
- 3 tbsp oil
- 70g mushrooms, thinly sliced
- 1 small onion (finely chopped)
- 2cm cube of fresh ginger (grated)
- 2 cloves garlic, crushed
- 1 tsp cumin seeds
- A large pinch of chilli flakes
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp garam masala (ground)
- 200g tinned chopped tomatoes (1/2 large can)
- 90g chopped kale (washed and the stems removed)
Soak the split peas in cold water for 8 hours (or overnight).
Drain the split peas and put into a medium-sized saucepan with 400ml of water. Bring to the boil, and then simmer for 40 minutes or until the split peas are cooked. Set aside in the cooking water.
Heat 1 tbsp of the oil in a large saucepan and stir-fry the mushrooms for 3 minutes. Transfer to a dish and set aside.
Heat 2 tbsp of the oil in the saucepan, add the onions and cook gently for 5 minutes. Then stir in the ginger, garlic, cumin, chilli, turmeric, coriander and garam masala. Cook for a further 2 minutes.
Add the tomatoes and 75 ml of water. Bring to the boil, and simmer for 15 minutes.
Add the split peas and the mushrooms. Bring to the boil, and cook for a further 5 minutes.
Add the kale. Bring to the boil, and cook for another 3 minutes.
Add more water if the dhal is too thick.
Serve with naans.
This is based on a recipe I found on the BBC GoodFood website. Enough for 2:
- 150g mushrooms (quartered)
- 1 small onion (thinly sliced)
- 1 clove garlic (finely chopped/crushed)
- 1/3 tsp ground cinnamon
- 2/3 tsp ground cumin
- A pinch of chilli flakes
- ½ 400g tin chopped tomatoes
- ½ 410g tin chickpeas (drained)
- 1 tsp clear honey
- 90g couscous
- ½ tsp harissa
- 3 soft dried apricots (diced)
- 20 raisins
- 1 tbsp pine nuts
- 130ml boiling water
- Flat parsley (roughly chopped)
Heat 2 tbsp of oil in a saucepan. Add the mushrooms and stir constantly over a high heat until they start to soften. Set aside.
Heat a 1 tbsp oil in another saucepan. Gently cook the onion 5 minutes. Stir in the garlic, cinnamon, cumin and chilli flakes, and cook for 1 min. Then stir in the tomatoes, and simmer gently for 15 minutes.
Meanwhile, mix ½ tbsp. of oil and the harissa and stir into the couscous (in a bowl). Stir in the dried apricots, raisins and pin nuts. Pour over the boiling water, stir and then cover. Leave to stand for 7 minutes or until the liquid has been absorbed.
When the tomato mixture has simmered for 15 minutes, stir in the mushrooms, the chickpeas and honey. Bring to the boil and simmer for 5 minutes.
To serve, fluff up the couscous with a fork, and serve with the mushroom mixture, scattered with parsley.
I served this with some green beans.