With all this cold, wet weather am really in the mood for some warming soups…do you have any favourite recipes to share?

Mine are: leek, potato and rosemary
          butternut squash and wild rice
          spicy tomato and lentil (using hot pepper sauce)

all can be done in the slow cooker

x x

oh yes,i love soup!!
current favourites are spicy ones or ones with coconut milk in.but i like pretty much any soup-my kids favourites are leek and potato soup,beetroot soup and noodle broth. on my xmas wish list is a book called’love soup’.anyone got this?

Grace and I like roasted butternut and carrot soup - which is basically a butternut squash and two large carrots roasted, and the inside of a large jacket potato blended with 1.5 litres of vegan low salt stock (we use the marigold bouillon), then warmed through. It is quite sweet though - my husband doesn’t like it at all.

We also do a tomato and red lentil, which is a can/carton of chopped tomatoes, a can/carton of water, 2 handfuls of red lentils, 1 large carrot, half an onion and a good squirt of tomato purée. I blend it, but I’ve got friends who do the sane thing but leave it chunky.

I add a good grind of pepper to them both as we don’t use salt in cooking. My husband adds a good teaspoon of salt… :(

Angie

Oh yes, I loooove soup! I love all the ones you describe above. Other favourites are minestrone (good way to use up little bits of leftover veg!) and roasted broccoli. Roast broccoli pieces drizzled with olive oil, and some peeled cloves of garlic in a hot oven (175 degrees) for 15 or 20 minutes until a little brown but not black at the edges. Meanwhile fry a chopped onion in a little oil until soft, add a little dried thyme (I’m sure fresh will also do if you have it). When the broccoli is roasted, add to the pot with stock from a cube (I use Kallo organic). Bring to the boil and simmer until the broccoli is soft. Add some milk to taste to make it creamier, and blend.

I know what we’re having for lunch tomorrow!

Love, SunshineXX