Orange and Butternut Soup

Ingredients:

1 large onion, chopped
2 tbsp vegetable oil
1 to 2 butternut squashes, weighing about 900 gm, peeled and diced
Grated rind and juice of 2 oranges
1.5l rich vegetable stock
2 bay leaves
Salt and freshly ground black pepper
Nutmeg, freshly grated
2 tbsp chopped fresh parsley

Preparation:

1. Cook the onion in the oil until softened but not browned, then add the prepared squash and cook slowly for 5 minutes, stirring occasionally. Stir in grated orange rind, then add the stock, bay leaves and seasonings. Bring to the boil, then cover and simmer for 40 minutes, until the squash is tender and cooked through.
2. Allow the soup to cool slightly, remove the bay leaves, then puree in a blender or food processor until smooth. Rinse the pot and return the soup to it, adding the orange juice. Reheat the soup slowly – do not let it boil – then season to taste. Add the chopped parsley and sprinkle with nutmeg just before serving.

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French onion soup

Ingredients:

250 gm sliced onions
1 tbsp butter
2 tbsp olive oil
2 tbsp wholewheat flour
750 ml rich vegetable stock
Salt and freshly ground black pepper
3 bay leaves
4 to 6 slices good wholewheat French bread
40 gm grated Swiss cheese

Preparation

• Cook the onions in the butter and oil over high heat in a flameproof casserole dish until softened and well browned; this may take up to 10 minutes. Stir the flour into the onions and cook gently for 1 to 2 minutes. Remove from heat and gradually add the stock, stirring all the time, then season lightly and add the bay leaves. Return the dish to the heat and bring the soup gradually to the boil, cover and simmer for 45 minutes. The soup should be a rich, dark brown colour.
• Preheat the grill. Remove the bay leaves and season the soup to taste. Fill six individual flameproof serving bowls 2/3 full with soup. Drop a slice bread into each bowl, then scatter the cheese over the bread. Cook under the hot grill until the cheese has melted and is bubbling. Serve immediately, with a slice of bread in each portion.

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Beetroot Soup With Horseradish

Ingredients:

Onion                                       : 1 large
White turnips                           : 2 (medium, diced)
Vegetable oil                            : 1 tbsp
Beetroot                                   : 450 gm (cooked, diced)
Rich vegetable or beef stock    : 1.5 l
Salt                                            : to taste
Black pepper                              : to taste (freshly ground)
Bay leaves                                  : 4
Horseradish                                : 2 tbsp (grated)
Chives                                        : 1 tbsp (freshly chopped)
Soured cream                             : 150 ml (1/4 pt)

Preparation

• Cook the onion and the turnip in the oil until softened but not browned, then add the beetroot and the stock and bring to the boil. Reduce the heat, add the seasonings, bay leaves, and a teaspoon of the horseradish, cover and simmer for 30 to 40 minutes.

• Allow the soup to cool slightly and remove the bay leaves. Then puree until smooth in a blender or food processor. Rinse the pan and return the soup to it and reheat the soup gently. Mix the remaining horseradish and most of the chives into the soured cream. Season the soup to taste and serve with a large dollop of the flavoured soured cream in each portion, topped with chives.

Note: This peppery soup is delicious. But take care that your beetroot has not been dressed in vinegar before use or your soup will taste horrible ! Fresh beetroot is best.

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Pumpkin And Carrot Soup

Ingredients:

onion                         : 1 large (finely chopped)
Vegetable oil             : 1 tbsp
Carrots                       : 450 gms (sliced)
Pumpkin puree           : 450 gms (fresh/tinned)
Rich vegetable stock  : 1.5 l
Salt & Pepper             : To taste
Chopped lovage         : 2 tbsp (freshly)
Milk                           : 425 ml
Butter/Margarine     : 1 tbsp
Garlic                        : 1 large clove (crushed)
Whole wheat bread  : 2 slices (toasted)

Preparation

1. Cook the onion in the oil until lightly browned, then add the carrots and cook gently until just softened. Stir in the pumpkin puree, then add the stock and bring to the boil, adding the seasonings and half the lovage. Cover and simmer slowly for 30 to 40 mins, until the carrots are tender.
2. Allow the soup to cool slightly, then puree until smooth in a blender or food processor. Rinse the pan and return the soup to it worth the milk, reheating gently and adding extra seasoning, of required, to taste.
3. Beat the butter and add the remaining lovage and the garlic, then season lightly. Toast the bread, spread it lightly with the butter and cut into small squares or triangles. Drop the toasts into the soup just before serving.

Note: If lovage is not available, use celery or flat-leaved parsely and oregano.

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