Over the last few months I’ve really been getting into soup! I take it to work for my lunch most days, heat it up in the morning, stick it in the flask and its still piping hot at lunch time. I’ve mentioned previously that I like to play around with bought soups, adding my own twist by adding extra spices and ingredients.
I though I’d share this recipe with you for the totally home made soup I had for lunch today.
You will need.
1 Med/Large Onion
2 tsp Dried Basil (fresh would be better)
1 inch of peeled fresh Ginger
1 Clove of Garlic
3/4 Pint of Water
3/4 Pint of Stock
2 Tbs Olive oil
Salt and Pepper to taste
Your prep should take about 10 minutes max. Peel and chop the Onions and Carrots, its going to go in the Blender at the end so neat chopping isnt needed. However, the size you chop the carrots will change the cooking time. Chop the Ginger finely, if you dont you may find long string of the Ginger fibres in the finished soup. Peel the Garlic, you can chop or mince this too, in my case I bash it and threw it in whole to be fished out at the end. You want a pint and a half of water/stock, a vegatable stock cube is fine. In this case I used half water and half Chick Pea stock, reserved and frozen from when I last boiled up a batch.
Now the Cooking.
Heat the Olive oil in a large pan and add the Sliced the Onions. Fry the Onions until translucent and just about to start coulouring. Add the Carrots, Basil, Garlic and Ginger and continue frying for a few minutes to soak up the juices.
Add the Water and stock that youre using and bring to the boil, now reduce the heat and simmer for 40mins or until carrots are tender.
I switched off the heat at this point and went to bed. You dont have to, it was 11pm so it worked for me, next time it may not be and I’ll skip this bit 🙂
If your serving the soup right away, blitz it in the Blender in small batches, seriously, you dont want hot soup flying up into your face. If youre doing this when its cold you can be a little more adventurous. Return it to the pan and taste it, you’ll want to correct the seasoning at this point, Salt and Pepper of course and maybe a tiny, tiny drop of pepper/chilli sauce.
I added more water at this stage, you will know how much is right for you when its the consistency you prefer. In my case this made 1500ml of soup, enough for 2 full flasks, so lunch for 2 days. I’m already tweaking the recipe as I sip the soup and write this up, maybe adding a Bayleaf or 2 and less basil in the next version? How about Coriander in place of the Ginger? That would be good. I’m pretty confident that it’s low calorie too, which is a nice bonus.