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Warming Winter Soups
Lentil Soup with Caramelised Garlic
Ingredients
1 oz butter or FryLight
2 red onions, chopped
1 large red pepper, deseeded and chopped
1 red chilli, deseeded and finely chopped
1 ½ pumpkin, peeled and deseeded
1 litre good quality vegetable stock
Sea salt and freshly ground black pepper
Saute the
onions, red pepper and chilli until soft in FryLight or butter in a large
saucepan. Dice the pumpkin and add to the pan.
Cover and gently sweat for 8-10
minutes, stirring occasionally. Add the stock and bring to the boil, then
reduce the heat
and simmer for 15-20 minutes or until the pumpkin is tender.
Puree and season to taste. Serve with crusty bread.
Can be frozen for up to a
month.
Ingredients
9oz leeks, sliced
8oz onions, sliced
10 ½ oz celeriac, diced
2 oz butter or FryLight spray
white pepper
¼ tsp celery salt
pinch of mustard powder
2 oz smoked bacon, diced
1 ½ pints chicken stock
5 fl oz double cream
Melt
butter in pan or spray with FryLight and gently cook the leeks and onions for
about 20 minutes so they soften but do not colour.
Add the celeriac, celery
salt and mustard powder. Fry the diced smoked bacon separately and then combine
it with the vegetables.
Add chicken stock, bring to the boil and simmer gently,
uncovered, for about 45 minutes. Leave to cool, then blend until smooth.
Return to a clean pan and stir in the double cream. Taste and season with white
pepper and, if you need to, salt.
Heat through but do not boil. Decorate with
crispy bacon rashers, if liked, and serve with good bread.
Lentil Soup with Caramelised Garlic
Ingredients
1 litre of vegetable stock
FryLight spray oil or 3 tbsp olive oil
2 large onions, sliced
6 garlic cloves, 4 crushed and 2 sliced
1” fresh root ginger, finely chopped
2 tsp mild curry powder
2 tsp mustard seeds
6oz red lentils
7 fl oz coconut milk
Heat 2
tbsp of the oil or spray a heavy based pan with FryLight and sweat the onions
for 5 minutes until softened.
Add crushed garlic, ginger, curry powder and
mustard seeds and cook for 2 minutes. Add lentils and stock.
When it comes to
the boil, add coconut milk, simmer for 20-25 minutes until the lentils are
cooked.
Meanwhile, heat the rest of the oil or spray a pan with FryLight and
sauté the garlic slices for a few minutes until golden.
Check soup for
seasoning, ladle into bowls, top with garlic slices.
Fry Light oil spray
1 onion, chopped
1 pint white stock
1lb cauliflower, broken into florets and the woody stems thinly sliced
7oz strong Cheddar cheese, grated
6 tbsp of low fat crème fraiche or double cream
Salt and freshly ground black pepper
Croutons to serve
Spray a heavy based saucepan with Fry Light, add onion and sweat until transparent.
Add stock and cauliflower, and cook until tender.
Remove from the heat and stir
in the Cheddar Cheese. Add crème fraiche or cream and liquefies until smooth.
Pour into a clean pan and preheat gently but do not boil. Season with salt and
freshly ground black pepper.
To serve, pour into warmed bowls and garnish with
croutons.
3 large leeks, chopped finely
Fry Light oil spray
14oz tin of butter beans or equivalent of dried beans, soaked and cooked
2 pints of chicken stock
Salt and freshly ground black pepper
Cook the chopped leeks in a saucepan sprayed with Fry Light until soft. Add
butter beans and stock Season with a little salt and freshly ground black pepper.
Bring to the boil and simmer slowly for about 10 minutes. Whiz in a processor
or blender until smooth, return to the rinsed saucepan, check seasoning and
reheat to serve. Ladle into serving dishes and swirl in a little cream on top
if required.
The Vegetable Patch,
45 The High Street,
Yeadon,
Leeds,
LS19 7SP
Tel 0113 2505713
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