Cabbage and Ham Hock Soup

Cabbage & Ham Hock Soup
Keeping with the healthy food and the luxury holidays give to try recipes on a smaller scale, especially soup, I tried a cabbage and ham hock soup. Having not eaten cabbage for a long time, I wasn’t sure what to expect, but I did enjoy the end result.
Ingredients:
1/2 cabbage, shredded
2 carrots, chopped
Black pepper and salt to taste
50g ham hock, shredded
500ml vegetable stock
Method:
  1. Add the carrots, spices and vegetable stock to a medium saucepan and bring to a boil.
  2. Add the ham hock and simmer for 15 minutes.
  3. Stir in the cabbage and cook for 1-2 minutes.
  4. Serve.
This reheats fine the next day if kept in a lidded container in the fridge, however isn’t too fond of being kept longer than that.
© Whisked Lemon 2017

Lemon & Asparagus Soup

While the combination might sound a little strange, it did to me at first, I found that I really love it. This is now one of my favourite soups. Give it a try and see what you think.
Ingredients:asparagus-and-lemon-soup-final
1 lemon, juice and zest
1 shallot (or very small onion)
250g asparagus spears
1 small potato
a handful of spinach, fresh
500ml vegetable stock
1 tablespoon olive oil
Salt and black pepper to taste (white pepper will also work if you prefer white)
Method:
  1. Zest and juice the lemon and put the zest in a medium saucepan. I use a strip zester rather than the grater-zester, both work fine.
  2. Chop the shallot – this doesn’t have to be too fine as the soup will be pureed.
  3. Add the chopped shallot and olive oil to the saucepan. Heat on medium heat and fry for 2-4 minutes until the shallot is softening.
  4. Chop the spears (keeping one or two for decoration if desired) and add. Keep stirring regularly.
  5. Peel and cube the potato, add to the saucepan. Keep stirring regularly.
  6. Add vegetable stock, lemon juice, salt and pepper and bring to a boil.
  7. Reduce the heat and simmer for 25 minutes.
  8. Add the spinach and simmer for another 5 minutes.
  9. Take off the heat and puree with a hand blender.
  10. Serve, decorated with asparagus stalks (if desired).
© Whisked Lemon 2016

Butternut & Red Lentil Soup

I love a good veggie soup. I have a usual green one that I do regularly but every now and then I like to try new ones. This is one of those experiments. It’s chunky and filling.

Butternut & Red Lentil Soup

Ingredients:
1 teaspoon olive oil
100g red lentils, washed
1/2 butternut, peeled
1 medium sweet potato, peeled
1 small onion, peeled
750ml vegetable stock
Salt, pepper, garlic and cinnamon to taste
Method:
  1. Chop up the butternut and sweet potato into small cubes – about 1cm square as the biggest. Set aside.
  2. Dice the onions small.
  3. Put a splash of olive oil into a medium sized pot. Heat to high and fry the onion for 2-3 minutes, stirring occasionally so they don’t catch.
  4. Add the butternut and sweet potato to the pot and stir for 30 seconds.
  5. Add the spices and stir for 30 seconds.
  6. Add the lentils and the vegetable stock.
  7. Bring to a boil stirring.
  8. Turn down the heat and simmer for 30 minutes. Be sure to keep stirring occasionally so that it doesn’t stick to the bottom of the pot.
  9. Serve.

© Whisked Lemon 2016

Carrot & Cashew Soup

I never really thought about putting nuts into a soup before. A little searching online revealed it’s not that odd so after a lot of reading of recipes, this is one I came up with.

Cashew and Carrot SoupServes: 2
Time: 35 minutes
 
Ingredients:
90g (1/2 cup) raw cashew nuts
3 medium carrots
1 small sweet potato
1/2 tablespoon coconut oil
500ml vegetable stock
1/2 teaspoon pepper (black or white)
80g baby spinach
Method:
  1. Grind cashews to powdery in a strong food processor. Set aside.
  2. Hope the carrots, shallots, sweet potatoes into small chunks.
  3. Heat the coconut oil over medium heat in a medium pot / saucepan. Fry the shallots in the coconut oil.
  4. Add the carrots, pepper and vegetable stock. Bring to the boil then reduce heat to simmer for 20 minutes.
  5. Stir in the spinach and simmer for another 5 minutes.
  6. Stir in the cashews.
  7. Remove from heat.
  8. Blend with a hand blender to smooth.
  9. Serve.
Storage: This will last for a few days in an airtight container in the fridge and reheated gently in the microwave or in a saucepan.

Beetroot Soup

As winter draws to an end, I made at least one soup that didn’t come out oddly green.

Beetroot Soup

Time: Prep 25 minutes Cooking 35 minutes.
 
Serves: 4 as a main, 6-8 as a starter.
 
Ingredients:
350g beetroot, raw
2 sticks celery – approximately 115g
3 small sweet potatoes – approximately 530g
2 medium courgettes – approximately 430g
1 vegetable stock cube / gel
Salt, pepper, garlic and dill to taste
1 litre hot water
160g young leaf spinach
Method:
  1. Boil the kettle to have the hot water ready.
  2. Peel and chop the beetroot and sweet potato into small cubes and put in a large pot.
  3. Slice the celery thinly and add to the pot.
  4. Chop the courgette to small cubes and add to the pot.
  5. Add the salt, pepper, garlic and dill and the vegetable stock.
  6. Pour the hot water over and stir until the vegetable stock is incorporated.
  7. Bring the soup to a boil and them reduce the heat to simmer for 20 minutes.
  8. Add the spinach and stir.
  9. Simmer for another 5 minutes.
  10. Using a hand blender, puree the soup to the desired consistency.
Serve hot.
Storage: Keeps in the fridge, covered, for approximately 1 week and in the freezer approximately 1 month.

Butternut Cinnamon Soup

All my soups land up being quite green because of the spinach, but it does taste of butternut. Really.
Butternut Cinnamon Soup Blog Photo
Makes: 4 as a main, 6-8 as starter
 
Ingredients:
1 tablespoon coconut oil or olive oil
1 butternut
4 medium courgettes
160g baby spinach
2 teaspoon cinnamon
salt and pepper to taste
Vegetable stock (I’ve been using the gels lately)
1 teaspoon chia seeds (optional)
Method:
  1. Put the coconut oil in the bottom of a large pot.
  2. Scrub the butternut and wash the courgette.
  3. Top and tail the butternut and the courgette (cut off the ends).
  4. Chop up the butternut, including the skin and pips, into small cubes and put in the pot.
  5. Chop up the courgette and put in the pot.
  6. Add the cinnamon, salt and pepper and vegetable stock.
  7. Pour about 1litre of boiling water over the vegetables and stir.
  8. Turn on the heat and bring to a boil.
  9. Turn down the heat and simmer for approximately 20 minutes until the butternut is soft.
  10. Add the spinach and stir. Let simmer for another 5 minutes.
  11. Take off heat and puree with a hand blender.
  12. Serve hot with chia seeds.

© Whisked Lemon 2016