For the Love of Soup

As the days get colder and shorter, you may find yourself longing to curl up in a blanket, hiding from the Scottish wind and rain. On days like these, there is nothing more comforting than a piping hot bowl of soup. Below are recipes for spicy lentil soup, cauliflower cheese soup, and squash and cumin soup. They are nourishing, warm, and simple to make.

All recipes serve 4.

Spicy Lentil Soup

Ingredients
1 large onion, diced
2 carrots, grated
140g red lentils
2 tbsp. olive oil
2 tbsp. curry paste
1 litre hot vegetable stock
Salt and Pepper

Method

Heat the oil in a large pan. Fry the onion and curry paste together, on a low heat, for 2 minutes or until fragrant. Stir in the carrots and lentils, and mix to coat in the curry paste. Cook for another 2-4 minutes and then pour in the stock and simmer for about 20-30 minutes or until the lentils are tender. Whizz with a stick blender until smooth. Season to taste and serve.

Cauliflower Cheese Soup

Ingredients

1 large onion, diced
2 tbsp. olive oil
1 large cauliflower, cut into florets
100g grated cheese
1.2 litres vegetable stock
1tbsp chopped parsley
Salt and Pepper

Method

Using a deep saucepan, gently fry the onion in oil until soft but not brown. Place the cauliflower in the saucepan, followed by the stock and bring to the boil. Leave to simmer for 20-30 minutes, or until the cauliflower is soft. Stir in the grated cheese and whizz with a stick blender. Season to the taste with salt and pepper, sprinkle over chopped parsley.

Squash and Cumin Soup

Ingredients

2kg squash, cut into wedges
2tbsp olive oil
1 tbsp. chilli flakes
4 fresh thyme sprigs
½ tbsp. cumin seeds
1 tsp. coriander seeds
Knob of butter
2 medium onions, diced
1 garlic clove, finely chopped
600ml vegetable stock
Salt and Pepper

Method

Preheat oven to 200 degrees c/ gas 6. Put squash on a baking tray, drizzle with oil, season and sprinkle with chilli and thyme. Roast for 45 minutes until tender, shaking tray occasionally. Toast remaining spices (cumin and coriander) in a dry frying pan and then grind using a mortar and pestle. Add butter to the pan, and cook onion and garlic until softened. Put squash, stock, onion, garlic and spices into a large soup pot and slowly heat. Whizz until smooth and season.

 

Images courtesy of Bour3 and Forkable Blog.

Images compiled by Genevieve Gralton.

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