Pepper soup

I saw a recipe for pepper soup and I thought it was a great idea. But I can’t remember where I’ve seen it, if it was in a magazine, a blog or one of my cookbooks. I wasn’t able to go back and read the recipe again, so I made it with what I had available at home. A few years ago I made roasted peppers and this is now a staple in our home. By staple I mean that we have roasted peppers a few times a year, but that is often for us.

Pepper Soup Recipe

For the pepper soup I used fresh peppers, but frozen carrots and green beans, because I already had them in the freezer. You can use fresh veggies if you like, it will be delicious either way.

Ingredients for 6 servings:
– 8 peppers (4 green and 4 red)
– 150g frozen carrots
– 150g frozen green beans
– 75g tomato paste
– 1 stock cube
– 2 cloves garlic
– 1 spoon oil
– 1 tsp paprika
– 1 tsp smoked paprika
– 1/2 tsp sea salt
– 1/2 tsp tarragon
– 1/4 tsp cayenne pepper
– 1/2 tsp marjoram
– 1 tsp dried parsley
– fresh parsley

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Sweet potato and parsnip soup

Even though a few years ago I didn’t like soup, now I like it and I have a soup almost every day. As I had sweet veggies, I though of making a sweet soup and condiment it with cardamon to give it the savoury taste. It worked great and I enjoyed the soup. I think the cardamon works really great in both sweet and savoury dishes. As I plan to make this sweet potato and parsnip soup recipe, again and again, I though is better to share it on my blog, so I will remember it next time I’m looking through my recipes for things to cook. The recipe is vegan and low in fat, as I didn’t add any type of oil, I didn’t think it needs any.

Sweet potato and parsnip soup

Ingredients for 6 bowls of soup:
– 300g sweet potato
– 300g parsnip
– 1.5l vegetable stock
– 1 medium potato
– 1 tsp sea salt
– 1/4 tsp white pepper
– 1tsp cardamon

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Stilton and broccoli soup

I had a couple of broccoli and, after using the flowers to roast, I thought I should make a soup with the stems because I don’t like wasting food. I like Stilton and broccoli soup and I would eat it often.
As there were only 2 stems, the recipe is for only 2 servings. I also added a medium potato to give it a little more body. I think it’s a great way to use leftover Stilton from Christmas, if you have any. I bought more Stilton after Christmas and didn’t get the chance to eat it with all the cheese we have in our fridge these days.

01 Stilton and broccoli soup

Ingredients for 2 servings:
– 150g broccoli stem
– 1 shallot
– 1 medium size potato
– 600 ml vegetable stock
– 50g Stilton

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Vegan roasted pumpkin soup

I shared a recipe for pumpkin soup last year. I usually make modifications to the recipes I’ve made before because I want to try something new. So, the soup I’m sharing today is different, it’s vegan and is made with roasted pumpkin. To enhance the taste of the roasted pumpkin, I’ve also added smoked paprika, so the soup will have a stronger taste of roast. At 140 calories per serving, the pumpkin soup is perfect if you are on a diet or you are looking for a way to lower your caloric intake at one meal. The addition of olive oil makes it very healthy too. As I’m baking along the Bake Off and that means I eat a lot of cake, I try to have as many healthy meals as I can the rest of the time.

vegan roasted pumpkin soup

Ingredients for 6 servings:
– 1kg roasted pumpkin
– 150g mix veggies (carrots, cauliflower, peas)
– 500ml vegetable stock
– 1 tsp sea salt (maybe less, depending on what stock you use)
– 1/2 tsp white pepper
– 1 tsp of smoked paprika
– 6 spoons of olive oil

Wash and cut the pumpkin in big chunks. Preheat the oven at 180C or 160C fan. Place the pumpkin on a baking paper and roast it in the oven for 60 – 70 minutes.
When the pumpkin is done, put the chunks in the blender, add the veggies and the stock and blitz. If it’s too much, make the soup in two batches. Put the soup into the pan and put it back on the heat. Add the spices and stir. If the soup is too thick, add more stock or water. Leave it to boil for a few minutes.

The soup is ready to be served. Pour the soup in the bowls and drizzle a spoon of olive oil on each bowl.

Enjoy! I hope you liked my vegan roasted pumpkin soup.

Tomato and cauliflower soup

My tomato and cauliflower soup has a little bit of a story behind it. Last month I’ve had a smoothie challenge (a smoothie every day) and it was fab. I managed to complete the challenge. It was easier than last year because I didn’t plan to take pictures every day of the challenge. Also, I was better prepared, you can see on my lifestyle blog how I prepare the fruits for smoothies.
After finishing it, I decided to continue, but by adding a little twist: smoothie or soup. It will be even more easier to keep up and, most of all, it will help me get my 5-a-day with less hassle. The soup is ready in less than 30 minutes, as most of mine are.

01 Tomato and cauliflower soup

Ingredients for 6 servings:
– 1 medium cauliflower
– 2 cans of plum tomatoes
– 2 spoons of tomato paste
– 1 small onion
– 2 carrots
– 1 tsp turmeric
– 1/3 tsp garlic granules
– 1/2 tsp onion granules
– 1/2 tsp paprika
– 1 tsp salt

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White Fennel Soup

I had some veggies in the fridge that I wanted to use, so I thought a soup would be great with breakfast sandwiches. I really like the combination between soup and sandwich, as I think I mentioned a few times on my blog. This time I’ve made a fennel soup and it turned out delicious. Even my husband liked it and he is not that keen on the taste of fennel. To decorate the soup I’ve used edible flowers. Be prepared to see them on my blog, now that I have them.

The soup is made with only 3 veggies, a little bit of olive oil and spices. It’s easy to make, it takes only 15 minutes to serve.

01 white vegan fennel soup

Ingredients for 2 servings:
– 1 fresh fennel
– 1 medium potato
– 1 small shallot or half of a medium size shallot
– 2 tps of extra-virgin olive oil
– sea salt
– white pepper
– edible flowers to decorate

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Lentil Soup

When it comes to soup, I usually make ones with only a few ingredients. This way, the soups are easier to make, but still delicious. This time I’ve made a vegan, healthy lentil soup with Mediterranean herbs. This soup is filling as the lentils have lots of fibers (link to wiki on lentil‘s nutritional values) and it’s low on fat. It takes 20 minutes to make, so do try it.
Lentil soup is a staple in the Greek cuisine.

01 Lentil Soup

Ingredients for 4 servings:
– 150g lentils
– 1 big red onion or 2 small-medium red onions
– 1 can of plum tomatoes
– 2 spoons of olive oil
– sea salt
– dried parsley, dried basil

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