Tag Archives: vegetable soup

Red Lentil and Roast Capsicum Soup

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Roast Capsicum Red Lentil Soup

This winter we have had some of the coldest winter nights that I can remember in Sydney.  Lots of beautiful warm sunny days, but some really bitter nights and early mornings.  These are nights on which you crave something warm and hearty with loads of flavor for your evening meal.

For a lot of people that might mean a rich and chunky beef casserole, or a hearty minestrone, not a vegetarian or vegan soup.  This soup is rich and filling and full flavoured.  It leaves you feeling satisfied and warm inside, and in no way craving a hit of meat.

  • 4 red capsicums
  • 4 T olive oil
  • 2 lg cloves garlic
  • 3 stalks celery, finely chopped
  • 1 lg red onion, finely diced
  • 1 1/2 t cumin
  • 100 g kumara, peeled and finely chopped
  • 2 c dried red lentils
  • 9 c good quality vegetable stock
  • 3 T fresh coriander, plus extra to garnish
  • salt and pepper to taste

Preheat oven to 190C.

De-seed capsicum and cut into about 8 strips each.  Spread 2 T oil over a baking tray and place capsicums pieces on it in a single layer.  Press garlic over the capsicum and mix to distribute.  Place in oven and roast until capsicum is soft.

In a large soup pot on medium heat, sauté the onions and celery in the remaining oil until becoming translucent.  Add cumin, kumara and lentils with just enough stock to prevent sticking to the pan.  Cook for one minute then add remaining stock and bring the pot to a boil. Boil for one minute and then reduce heat to a simmer.

Cook until all ingredients are cooked.  Season to taste. Chop capsicum into small pieces (removing skin is optional – with this soup I don’t) and add to soup.  Simmer for 5 minutes, add coriander and turn off the heat.

Serve with thick pieces of fresh bread.  Enjoy!

Broccoli Potato Soup

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On soccer nights I must have a filing and nutricious meal for the budding soccer star, but one that isn’t too heavy.  I feed him before he goes and then give him more when he gets home.  So he needs to be able to play sport after eating, and he eats right before bed because he comes home so late.  For this reason I often try to make a meat free option.  I was inspired to make a potato-based soup by a recipe I found on petit4chocolatier, where I often find ispiration.

Recipe

  • 3 T butter
  • 1 red onion, diced
  • 200 g button mushrooms, chopped
  • 3 stalks celery, chopped
  • 3 large carrots, chopped
  • 750 g  potatoes
  • 1 large head broccoli, chopped
  • handful of fresh parsley, chopped
  • 1 t dried mixed herbs
  • 2 T soy sauce
  • 1.5 L vegetable (or chicken) stock
  • 3/4 c milk
  • 3/4 c sour cream
  • handful grated tasty cheese

In a large saucepan, saute onion, mushrooms and celery.  Once cooked, add remaining vegetables, herbs, soy sauce and stock. Add water if soup is too thick.  Once all vegetables are cooked through, turn heat off and cool enough to blend.  Blend in batches with a bit of the milk and sour cream in each batch.  Return to pan, add cheese and heat gently.  Serve with hot bread.