Cauliflower Soup

From Kate Harrison

Ingredients (serves 2) 
1 tsp butter
1 medium onion chopped
1 small or half a large cauliflower split into florets with stalk chopped finely
500ml of veg stock
2 heaped tsp Dijon mustard
100 mls of almond milk (or semi skimmed)
s&p

Method
Fry the onion in the butter for a couple of minutes then add the florets and stalk bits and fry for another 5 mins over a medium heat until they get brown spots on them. Season well.

Add the hot stock and simmer for ten mins until the cauliflower is soft. Add the mustard and milk and stir well.

Blend the soup and garnish with some finely chopped spring onion.

👀 For a few more calories sprinkle top of soup with little cubes of cheese and chunky bread crumbs. Pop under a hot grill for a minute or so.

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Pea and Mint Soup

From Kate Harrison

Ingredients (serves 2) 

1 tsp butter

4 spring onions or 1 small red onion chopped
300g frozen peas
500ml of veg stock
Big handful of fresh chopped mint
1 courgette chopped (or leek/asparagus equivalent)
s&p

Method

Soften the onion in the butter. Then add the courgette and frozen peas and mix well.

Season with s&p and then pour in the veg stock. Bring to a simmer and add the mint. Simmer for one minute and then liquidise.

👀 For a few more calories add a little goats cheese on top.

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Thai Spiced Sweet Potato Soup

From Ragdale Hall

Ingredients (serves 4) 

1 tsbsp oil

250g sweet potatoes chopped
1 large carrot chopped

1 large onion chopped 1 leek chopped

2 plump garlic cloves peeled and chopped

1 medium thumb of ginger peeled and chopped

1 1/2 litres of veg stock
A 400ml can full fat coconut milk

4 or 5 shakes of bottled lime juice
s&p

Method

Sweat all the veg in the oil with a lid on for ten minutes, season and stir every now and again.

Add the veg stock and simmer for 45 mins.

Pour in the coconut milk and bring back to heat and then liquidise. Bring back to heat again and shake in the lime juice.

👀 Chopped garlic chives are good on top if you have them.

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Red Lentil and Harissa Soup

From Hairy Bikers

Ingredients (serves 4) 

1 tsp oil

1 large onion

2 garlic cloves

2 tbsp chopped coriander stems

2 tbsp harissa paste

200g red lentils

1 litre veg stock

400g can of chopped tomatoes

4 or 5 shakes of bottled lime juice

coriander leaves roughly chopped

s&p

Method

Soften the onion and garlic in the oil with salt. Stir in the coriander stems and harissa and mix well.

Tip in the lentils and coat them well then add the tomatoes and then the stock. Season with black pepper.

Cook gently until the lentils have softened and are on the verge of turning to mush. About 15/20 mins. Add a little water if everything is sticking. Shake in the lime juice  and liquidise.

Throw in the coriander leaves and reheat.

👀 Chopped garlic chives are good on top if you have them.

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Chorizo and Chickpea Soup

From Mimi Spencer

Ingredients (serves 2) 

50g chorizo cut into small dice

1 medium red onion

400g can of chick peas with liquid

600 ml of chicken stock

Pinch of smoked paprika 

s&p

Method

Cook the onion with the chorizo for a good five minutes, stirring often. Add the chickpeas plus liquor and the stock and cook for 10 mins.

Liquidise, add the paprika and bring back to heat. Serve.

👀 DID YOU KNOW? Opened chorizo can be resealed and kept in the fridge for a month at least.