The BGI's Favourite Soup Recipes

Parsnip and pear soup

By Anne-Christine

(Makes 6 servings)

• 800g parsnips, peeled and chopped into same-size pieces
• 2 pears, peeled, cored and cut into eighths
• 1 small yellow or white onion, peeled and cut into eighths
• oil (I use olive oil)
• salt and pepper to taste
• enough vegetable stock to make a thick soup

Place the parsnips and onion (also pears if very hard) in a roasting tin, drizzle some oil on top and roast in a preheated oven (170C) for about 40 minutes.

Put the roasted vegetables in a large saucepan, add some pre-heated vegetable stock, salt, pepper and herbs to taste and leave to simmer for about 20 minutes, then use a hand blender or a potato-ricer to create a delicous creamy soup.

Tip: For smaller portions, or if you don't want to heat the oven for just a few vegetables, heat the oil in the large saucepan, put the parsnip and pear pieces and the onion in and stir until golden/tender. Add pre-heated vegetable stock and cook for another 30 minutes or so before blending the lot.

Squash Soup

By Anne-Christine

This recipe is inspired by a Swiss chef, now deceased, called Frédy Girardet.

• 1-3 leeks, finely chopped
• 3 medium potatoes, chopped
• ½ pumpkin (or a small squash)
• 1½ litres of stock
• turmeric
• salt and pepper

Sweat the leeks until soft then add the potatoes, pumpkin/squash, stock, turmeric and seasoning and simmer for about 30 minutes. It is better to liquidise it before serving as it looks and tastes better.

If you wish, you can pour a little bit of cream on top and add some chopped parsley for the vitamins and to decorate.

Minestrone(ish!)

By Tanya

We're not very good at recipes in this house so all measurements are approximate and should be varied according to what you have and your own tastebuds!

Into a large pan over a medium heat:

• 1 large onion chopped (or 1 leek)
• 2 handfuls of courgette/squash/marrow - chopped
• 1 chopped carrot
• 1 punnet of mushrooms, quartered or chopped as per preference
• 1 tin of chopped or plum tomatoes (or equivalent of fresh if you have them)
• 1 good handful fresh parsley, marjoram, thyme and basil (or a couple of tablespoons if dried)
• 1-2 pints of vegetable stock
• 1 garlic clove, crushed
• Salt and pepper
• 1 handful of spaghetti, broken up

Warm a tablespoon of oil and add the vegetables in the order above. Then add the stock and simmer for about 20 minutes or until the veggies are almost soft. Add the garlic clove, seasoning and spaghetti. Cook for another 5-10 minutes until the pasta is ready.

Serve with crusty bread and if you aren't vegan a small grating of cheese on top. I have also been known to add a tin of chick peas or kidney beans to this for a really filling meal.

This freezes really well so make a big batch!

Leek and Potato Soup

By Rachel

• 2 large onions, finely chopped
• 3-4 leeks, chopped
• approx 1lb potatoes
• 1 oz butter
• 1-2 pints veg stock
• Freshly ground black pepper

Sweat the onions gently in butter until soft and add the leeks. Add the potatoes and cook slowly until soft. Add veg stock (I use Marigold Vegetable Bouillon Powder) and simmer for 15 minutes. Use a blender to blitz until smooth and creamy.

NB all quantities and cooking times are approximate and flexible!

Pea and Sweetcorn Chowder

By Jo

Shamelessly copied and adapted from some soup I tried that had been cooked by the lovely Charlotte Strawbridge. It is very easy to cook and uses up store cupboard basics. Feel free to vary the quantities.

• 1 onion
• 2 sticks celery
• 1 carrot
• 1 clove garlic
• about 500ml veg stock
• 1 tin sweetcorn
• 400g frozen peas
• salt and pepper to taste

Fry the onion, celery, carrot and garlic until soft. Then add the stock, sweetcorn and peas. Cook until soft and add seasoning. Use a blender to zip to a smooth consistency.

Spicy Parsnip Soup

By Jim'll

(Serves 4, or one Jim'll)

• 1 lb parsnips, peeled and chopped into smallish chunks (0.5" cubes at most)
• 1 medium sized onion, chopped
• a handful of garlic cloves
• 1 tsp crushed coriander seeds
• 1 tsp crushed cumin seeds
• 1 tsp ground tumeric
• 1 tsp hot chilli powder
• approx. 1 pint veg stock (actually I used slightly more for a runnier soup)
• 1 tbsp oil (I used normal organic veg oil)

Heat the oil in a largish saucepan over a medium heat, and throw in the chopped onions. Let them soften for 5-10 minutes until they are just beginning to go brown. Whilst this is happening, crush or chop the garlic cloves and then add them to the onions for 30 seconds or so along with the spices. Then throw in the chopped parsnips and pour over the stock. Leave to simmer for 15-20 minutes until the parsnips are soft. Take off the heat and pop in batches into a food processor or blender and whizz to a puree. Serve with crusty wholemeal bread.

Veg Box photo (c) Juliet Greenwood http://thecomfortloversguidetogoinggreen.blogspot.com/ 

Pea pod photo (c) Jilly Graham 2009

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