1 spray
oilDrain chickpeas fully. Spray with spray oil, sprinkle with a little paprika and sea salt, shake to coat and set aside.
1 Preheat
oven to 220c/425f gas mark 7
1 Add
the parsnip, sweet potato, onion and garlic to a bowl, spray with spray oil, then add the paprika, cumin, chilli powder and cayenne and toss to coat.
1 Spread
out on a tray lined with parchment paper, spray with a little more spray oil and roast in the oven for approx 30-40 mins
1 When
vegetables are almost ready you can make the soup.
1 Heat
the stock and then add to a blender along with the roasted vegetables (or you can use an immersion stick blender)
1 Season
as needed with salt and black pepper.
1 Serve
in bowls and top each serving with 1/4 cup of chickpeas, a little feta and a sprinkle of fresh chopped coriander (cilantro)
1 Feel
free to serve just as it is too. If you don't want the toppings.
Break up the chicken carcass and add to the pot. for the soup base. 1salt and black pepper. 1for the soup. 12 tsp of ground coriander. 1olive oil spraySpray a large pot with olive oil spray over a medium high heat, add the onion, carrots, garlic and mixed herbs and fry for a few mins to soften. 1Cover with 2 litres of water and season well with salt and black pepper. Bring to a boil and then reduce heat to low, cover and simmer for approx 2 hours (the longer you can simmer the better, as it improves the flavour of the base, If you haven’t got a chicken carcass, you can use 2 litres of ready made chicken stock). 1Drain the soup base over a sieve, so that you just have the liquid/stock and set aside. 1Clean pot and spray with some low calorie spray, add the onion, carrots and celery and fry approx 5 mins to soften. 1Add the cumin andcorianderand stir to coat. 1Pour in the stock and lentils and bring to a boil, simmer for approx 45 mins, until lentils are softened. 1Add in the chicken and continue to simmer for approx 10 mins. 1Season as needed with salt and black pepper. 1Serve and enjoy
I like to leave chunks of potato in mine). 13 yukon gold potatoes, peeled and chopped. 1salt and black pepper. 1Add onion, celery and leeks and cook until softened. 1Add the potatoes, stock, sprig of fresh thyme and bring to a boil. 1Reduce heat, cover and simmer for approx 30 mins. 1Put half the soup through a blender (unless you prefer your soup completely smooth, in which case put all of the soup through a blender. 1Season with some salt and black pepper as needed, garnish with fresh thyme and serve. 1Add the potatoes, stock, sprig of fresh thyme. 1Set to soup setting
The method I use to make this Roast SweetPotatoand Red Pepper Soup has become one of my favourite ways of making a quick and tasty soup, perfect when you want something that can be prepared with the minimum of fuss
I bought it mainly for dips but thought it should be nice in a soup too, especially in this awful wet weather we have here in UK, little spicy kick is something we need
Its starting to feel a little autumnal here in Lancashire so my thoughts as usual move from salads to soups, I love homemade soupand often knock up a soup for a weekend lunch using seasonal vegetables or something from the garden, luckily for us we were recently given a number of products from Some Like it Hot to try, so I thought the addition of chipotle sauce to a sweetpotatosoup would make an interesting addition
Stir in the crème fraîche, a little more seasoning and reheat until hot. Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper
This soup is a mix of simple cheap carrots, I used baby but you can use any carrots, just adjust your sugar amount since baby carrots are usually sweeter, and simple spices and seasonings
I wanted to keep the veg nice and chunky, so blended the sweetpotato with the stock first and then transferred it back to the saucepan with the vegetables
Instead of going to the inconsiderable effort of making the dish below, why not pop on over to the Campbell’s website and follow one of their ‘sensational’ recipes for homemade soup
And we have just the business here, spicysweetpotatosoup is a delicious one dish meal. But I have come to love them all over again after watching Korean and Japanese dramas where boiled sweetpotatoes were often shared and enjoyed by lovers and within families
After all, it’s a classic we all grew up on but I already had a pot of spicy Thai flavoured squash andsweetpotatosoup stashed away and I couldn’t wait to have a bowl of spicy squash soup that warms the inside and clears sinuses
I roasted all the veg to get loads of flavour and then blended until smooth. Add the sweetpotatoes, carrots and garlic cloves into a a large roasting tin
This morning I woke up with glands like golf balls, and when I got home from work all I wanted to do was pass out on the sofa - but I'd missed pottering in my kitchen all weekend, so decided to make soup instead and use up a couple of sweetpotatoes
Englishwoman Rachel Millet, war hero and wife of a French diplomat, famously served VIPs in Bangkok a soup garnished with ping pong balls as a result of mispronouncing the Thai word for toast to her cook
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