Slurpy Soup Saturday

Apples happen to be a secret ingredient to make many a bitter soup taste sweeter.

Soups, according to most chefs are by far the most reliable,
nutritious source of slow release hot food and there are such a wide choice of them.
The truth is, the flavours and textures are only limited by our reluctance to try making them.

They are one of the first things that babies can eat and therefore
a superb food for anyone who is malnourished once they are off life saving medical intervention.
They are regularly used too to prevent many forms of illness and disease.

So here are a few ideas for you to get start.
We don't supply quantities or timings for cooking as that is part of the
magic of cooking to your very precise and needs and tastes.

Sweet Potato & Walnut Soup

Ingredients: Walnuts, onion, sweet potato, vegetable stock cube, butter, sunflower oil seasoning, water.

1. Fry diced onion in the saucepan with a knob of butter and oil.

2. Finely dice vegetables and walnuts and add water, stock cube, seasoning before simmering for twenty minutes.

Beetroot Soup

Ingredients: Beetroot, carrot, onion, sweet potato, chilli, vegetable stock cube, butter, salt, ground black pepper, water.

1. Fry diced onion in the saucepan with a knob of butter.

2. Finely dice vegetables and add water, stock cube, a tiny pinch of chilli and seasoning before simmering for twenty minutes.

3. Pulverise with a food blender leaving it as chunky as you like and serve with another knob of butter.

Spicy Squashed Kale Soup

Ingredients: Butternut squash, kale, onion, eating apple, parsnip, chilli, garlic, ginger, vegetable stock cube, butter, seasoning, five spice*, water.

1. Fry diced onion in the saucepan with a knob of butter.

2. Finely dice fruit and vegetables and add water, stock cube, a tiny pinch of five spice, chilli, ginger, garlic and seasoning before simmering for twenty minutes.

3. Pulverise with a food blender and serve. Great for freezing too.

Pst, a pinch of five spice rescues many a soup.
We learnt that from a lady called Jan. Thanks love! ;-D