Category Archives: Soup

Pumpkin and Chorizo soup

Because it’s Halloween today and it’s a tradition to eat pumpkin at this time of the year, I was looking for inspiration when I saw this gorgeous recipe in Closet Cooking. I discovered this blog recently and it’s a treasure trove of fantastic recipes, packed with flavours and colours. The guy who writes the blog, Kevin, loves Mexican food and it shows! He has a knack for layering Mexican flavours with an American twist. This soup is no exception but I had to tone it down for my 7 years old so I didn’t add the black beans and the chipotle chillis. It was still an absolute hit for the tastebuds and I will definitely do it again.

PumpkinSoup_005

Source: Closet cooking

Ingredients

1 can (425g) pumpkin purée
1 medium onion, peeled and quartered
2 garlic cloves
50g Chorizo sausage (I remove the skin)
1/2 tsp ground cumin
A pinch of cinnamon
500g stock (chicken or vegetable, I used my own homemade veg stock from My way of cooking)
A can of tomatoes (I used a handful of cherry tomatoes as that’s all I had)
A handful of fresh coriander
1/2 lime
Salt and pepper to taste

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Method

  1. Place the onion, garlic, Chorizo, cumin, cinnamon and 1 tbsp olive oil in the TM bowl.
  2. Chop 3 sec/speed 5.PumpkinSoup_002
  3. Sweat for 4 min/100C/speed 1.
  4. Add the pumpking purée, tomatoes and stock and cook for 10 min/100C/speed 1.
  5. Add the coriander and blend 1 min/speed 10 (if you like your soup chunky, you can take out a couple of laddle of the soup, blend and add the laddles back in).PumpkinSoup_003
  6. Taste and adjust seasoning. Serve with a wedge of lime and fresh coriander.

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Super creamy potato soup

It was National Potato day in Ireland on Friday. Potatoes have long been a food staple in Ireland and if you know a few Irish people, you’d surely have heard them saying “where’s me spuds?” when no potatoes are in sight at a dinner.

Potatoes often have a bad reputation on the health front because they are associated with junk food. But while they are unhealthy fried in oil, they are actually very nutritious when baked, steamed or boiled. Did you know that potatoes contain plenty of vitamins and minerals (Calcium, Vit C, Iron, Phosphorus, Magnesium, Vit B and B6, Vit K, Potassium, Folic acid, Copper & Zinc) and are a source of fibre, protein and carbohydrates? As long as you keep fat away from them, they are virtually fat free.

The only thing to be aware of is conservation. They should be kept in a cool dark place with good ventilation. Potato skins contain a high amount of glycoalkaloid or GA, which, when consumed in great quantity, disrupt cell membranes and inhibit neurotransmission. GA concentrates in the skin and particularly when exposed to light (the potato then turns green). Therefore, try and peel the potatoes before cooking to limit the amount of GA and discard green potatoes. Cooking in oil migrates the GA into the oil so repeat deep frying can concentrate the levels of GA up to 3 times. Boiling or microwaving on the other hand, decreases the levels of GA. All this information and more can be found on: http://www.precisionnutrition.com/all-about-potatoes.

So in summary, eat your potatoes peeled, don’t fry them and keep them well away from light to get the most benefits from them.

The recipe below is a good example of how to do it. Thermomix will keep the temperature at 100C, which preserves most vitamins and minerals. If you don’t want to use dairy, replace the butter with a little oil and the cream with soja cream or don’t add it at all. Most of all, you’ll enjoy the silky smooth texture of that soup and its delicate taste while being comforted that every mouthful is pure goodness.

PotatoSoup

Ingredients

250g potatoes, peeled and cut in chunks
1 carrot (about 100g), peeled and cut in chunks
100g celery, cut in chunks
1 leek, washed well to remove grit and cut in chunks
A small onion, peeled and cut in half
1 cube vegetable stock
500g water
40g creme fraiche
1/2 tsp salt
Ground pepper to taste

Method

  1. Place the onion and leek in the TM bowl. Chop 3 sec/speed 5.
  2. Add a knob of butter and cook for 3 min/Varoma/Speed spoon.
  3. Add the other vegetables and chop 4 sec/speed 5.
  4. Add the water and stock and cook 16min/100C/speed 1, Reverse blade direction.
  5. Add the cream and blend 1 min/speed 10.
  6. Taste and add salt and pepper if needed. Blend again 30 sec/speed 8.
  7. Serve with crusty bread.

Gazpacho

Now that the summer has finally set in and the temperatures are soaring, what would be more tempting than a tasty and refreshing Gazpacho soup? Gazpacho originated from the southern Spanish region of Andalucia where it is regularly consumed during the hot summer months and is usually made of fresh tomatoes, bell peppers, cucumbers, stale bread, garlic, water and vinegar. In the traditional method, all the ingredients are pounded using a pestle and mortar but with powerful blenders nowadays, it is made much easier and quicker.

Gaspacho_001

Source: Les soupes en quatre saisons – Vorwerk recipe book for Thermomix France

Ingredients
Serves 4 to 6 people

1kg fresh tomatoes
1 red pepper
1 garlic clove
1 onion
1 piece of cucumber (about 6cm in length)
Juice of 1/2 lemon
1 slice of stale bread
1 measuring cup full of Extra virgin olive oil
Salt, pepper and vinegar to taste
6 ice cubes
For the garnish:
2 ripe tomatoes, deseeded and diced finely
1 red pepper, deseeded and diced finely
1/2 cucumber, deseeded and diced finely
Slices of toasted bread
Method
  1. Place all the gaspacho ingredients in the bowl and mix 2min from speed 5 to speed 9 progressively.
  2. Add more water and ice cubes if it’s too thick and mix until you reach the desired consistency. Taste for seasoning.
  3. Serve cold with the garnish on top and a few slices of toasted bread.

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Pumpkin and orange velouté

Almost Halloween and the orange colour is almost everywhere, including in our plates lately. The pumpkin season is not so long so let’s make the most of it. It’s a good source of beta carotene (vitamin A), which is great for the skin and hair, so what can be healthier than this fabulously orange soup? Also a great way to use some of my basil herb oil

Source: Woman & Home magazine, Autumn 2012

Ingredients

20g Olive oil
1 onion, peeled and cut in quarters
300g pumpkin, peeled and cut in chunks
100g sweet potatoes, peeled and cut in chunks
zest and juice of 1 orange
1 garlic clove
1 tsp ground coriander
400g vegetable stock
A few sprig of coriander, drops of cream and basil oil to garnish

Method

  1.  Put the oil, onion and garlic in the TM bowl and chop 3 sec/speed 5.
  2. Sauté 3min/100C/speed 1.
  3. Add the sweet potatoes and pumpkin and chop 3 sec/speed 5.
  4. Add the stock, orange juice and zest and ground coriander and cook for 17 min/100C/speed 1.
  5. Blitz for 1 min/speed 10. Add more water if it’s too thick until you reach the right consistency.
  6. Garnish with the cream, coriander leaves, basil oil if using and correct seasoning.