Spiced Sweet Potato and Carrot Soup.....

Hello, my friends. I'm back today to share one of my concocted soup recipes, it's Spiced Sweet Potato and Carrot Soup. I don't particularly enjoy cooking but I love making homemade soups and mixing different flavours, this is a thick, warming soup with a kick, perfect for those cold, winter days.

 

Ingredients

2 onions, finely chopped

2 large sweet potatoes, cubed

6-8 carrots, sliced

1 fresh chilli (or to your acquired taste)

Garlic

1tsp chopped corriander

2tsp chopped ginger

2tsp turmeric

2 vegetable stock cubes

1 litre boiled water

Salt and Pepper

Olive oil

 

Finely chop the onions and fry in olive oil until translucent. Add the rest of the ingredients, I used a whole chilli which gave it a bit of a kick so just add a small amount to taste if you don't want it too spicy. Mix the stock cubes with the boiling water and add to the ingredients. Simmer until the vegetables are soft, leave to cool then blend until smooth, adding more boiling water if needed.

Enjoy with a slice of granary bread!

 

Broccoli and Stilton Soup.....

The leaves are beginning to fall from the trees, turning beautiful shades of orange and yellow, crunching underfoot, there's a nip in the air and I've been craving homemade soup. Yep Autumn is officially here and it's time for me to start making tasty homemade soups again.

I had all the ingredients for Broccoli and Stilton so this was to be my first soup of the season. I don't usually follow a recipe, I see what I have in the fridge/cupboard and concoct it from there. The family very much enjoyed this one so I thought I'd share the recipe with you.

This would serve six people as a starter or four as a main in a large bowl with fresh crusty bread, just use half the ingredients if you want a smaller batch.

Ingredients

2 medium sized onions, finely chopped.

2 broccoli heads, chopped into bite size pieces.

1 medium sized potato, cubed.

Oil for frying onions.

Knob of butter (optional)

2 stock cubes.

1000ml water.

200g Stilton, crumbled.

Salt and Pepper to taste.

Croutons (optional)

In a large saucepan, fry the onions until translucent, add the brocolli, potato and butter. Make up the stock with the two stock cubes and a 1000ml of boiling water, add to the pan.

Bring to the boil, then simmer for 20 minutes, covering with lid until the vegetables are soft. Leave to cool slightly then blend until smooth, I use a hand blender so I can blend directly in the saucepan. At this point, if it's to thick, add more water, a small amount at a time as you don't want it too runny, this is meant to be a thick, creamy soup.

Return to the heat and add the Stilton, leaving a small amount behind for decoration. Stir until the cheese has melted, add salt and pepper if required. I didn't add salt as the Stilton and stock cubes contain it but I did use copious amounts of black pepper.

Serve immediately with a big chunk of crusty bread and enjoy.........as an optional extra, I added croutons and crumbled Stilton on the top.

Enjoy your week and Bon Appetit.

xxxxDebxxxx