Tag Archives: soup

Vegan, Vegetarian

Corn Chowder

soup

I’ve been making this chowder for over thirty years. In many flats I lived in, I often had a pot of this on the stove once a week. While it can be served immediately, I prefer to cook it the day before and let the flavour seep into the beans.

And it’s more than a soup – it’s a full meal. This recipe makes four main course servings. It also has curative properties – I often found the pot empty after flatmates arrived home after the witching hour!

I’ve made this recipe vegan but for vegetarians, I highly recommend a handful of grated cheddar on the top when serving. It is so hearty, it doesn’t need any other accompaniment.

Ingredients
2 tablespoons olive oil
1 large onion, chopped finely
1 clove garlic, chopped finely
2 large carrots, peeled and diced
2 large potatoes, peeled and diced
1 head of broccoli, florets and some of stalk
1 tin butter beans, drained (or the equivalent of dried butter beans, soaked and pre-cooked)
1 bag frozen corn*
1 tablespoon, parsley (dried)
1 heaped teaspoon, mixed herbs (dried)
1½ pints good quality vegetable stock
Sea salt and ground black pepper to season

Method
1. Heat the oil
2. Fry onion until soft for about 8-10 minutes
3. Add garlic and continue cooking for 2 more minutes
4. Add in the carrots and potatoes and mix in thoroughly
5. Add stock, broccoli and butter beans, parsley and mixed herbs
6. Season to taste with salt and pepper
7. Cover and simmer for about 30 minutes
8. Add corn and simmer for another 5 minutes
9. Serve

* Tinned corn doesn’t suit this recipe

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Soups, Spiced Butternut Squash, Spiced Butternut Squash Soup, Spiced Butternut Squash Soup, Spiced Cauliflower, Vegan, Vegetarian

Spiced Butternut Squash Soup

Winter dawned yesterday when I was reduced to wearing the dreaded tights! URGH! I hate them but needs must and all that.

And with the cold comes the greater need for soup. Technically, a slow release food, soup is great. Spiced Butternut Squash Soup is one of the teen’s favourites. I like it because it is so easy to make and it fills the house with the really warm and comforting aroma of spices. She likes it because it is tasty and smooth enough in texture to fit in her flask for college. A winner all round methinks!

Here’s the recipe.

Spiced Butternut Squash Soup
(Serves 4)

Ingredients
1 butternut squash, chopped into large chunks with the skin left on but seeds removed
1 large onion, skin removed and halved
1 dessert spoon, coriander seeds
1 teaspoon, mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
Sea salt and ground pepper
Extra Virgin olive oil
1 pint vegetable

Method
1. Preheat the oven at 180c
2. Place the chunks of butternut squash on a baking tray, skin down
3. Add the halved onion
4. Sprinkle with spices
5. Season with sea salt and ground pepper
6. Cook in the oven until the flesh is soft (about 30 minutes)
7. Allow to cool
8. Scoop the spiced flesh off the skin and put in a liquidiser
9. Add the stock
10. Liquidise until the texture is smooth and all ingredients are blended
11. Pour into saucepan to heat and season to taste
12. Serve on its own or with a swirl of cream.

 

 

 

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Carrot and Ginger, Carrot and Ginger Soup, Carrot and Ginger Soup

Carrot and Ginger Soup

Recently, I enjoyed a lovely evening with my pal, Nuala. Good food, laughs, memories and wine – always a winning combination.

She was raving about the Carrot and Ginger Soup she had eaten earlier. I’d made Carrot Soup before but the addition of ginger was new. As the teen is a major fan of soup, I decided to give it a go. The verdict? ‘Best. Soup. Ever!’

 

Carrot and Ginger Soup

Ingredients
2 tablespoon olive oil
1½ lbs carrots, peeled and roughly chopped
3 inch piece ginger, peeled and roughly chopped
1 medium sized onion, chopped
½ cup fresh orange juice
1 pint good quality vegetable stock
Generous pinch of freshly grated nutmeg
Salt and pepper to season.

Method
1. Heat oil
2. Fry onion for 2 minutes
3. Add ginger and fry for another 3 minutes until the onion pieces are soft and translucent
4. Add in the carrots and mix until coated with the onion and ginger
5. Cook for a few minutes
6. Add the nutmeg
7. Add the stock and orange juice
8. Bring to the boil, reduce to a simmer and cook for 10-15 minutes until the carrots are cooked and soft
9. Season with salt and pepper
10. Place in an electric blender and blend until a smooth liquid
11. Return to the heat and serve immediately.

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