A piping hot, whopsy-whiffling soup will chase away the chills of a cold day. If making bread is too twitch-tickling, just enjoy some toast alongside instead!
Potato Cauliflower Soup
1/2 cauliflower, chopped in pieces
4 medium potatoes, diced
1/2 medium onion
1 tablespoon butter
enough water to cover vegetables liberally
salt and pepper
Fry onion and cauliflower in butter in a large pot over medium heat. Add water. Add potatoes, salt and pepper. Cover and simmer until soft. Blend carefully at low speed in blender. Serve with bread or toast and enjoy!
Split Pea Soup
1/2 medium onion, chopped
1 tablespoon olive oil
1 cup split green or yellow peas, rinsed
pinch salt
2 and a half cups water
1/2 teaspoon paprika
Fry onion in olive oil on medium heat until tender. Add peas and water. Stir. Add salt and paprika. Bring to a boil then simmer on medium-low heat, uncovered for 30 minutes. Blend in blender until smooth. Serve with toast, or fresh buns and a slice of cheddar cheese. Enjoy!
Carrot Soup
7-10 carrots, peeled and chopped
1/4 cup onion, chopped
1 and a half teaspoons fresh ginger, chopped fine
pinch cinnamon
1 tablespoon olive oil
salt and pepper
water
Prepare carrots. Fry onion and ginger in oil on low heat, to soften. Add carrots and fry on medium heat one minute. Add water (before oil begins to smoke). Bring to a boil, lower heat and simmer 15-20 minutes, until carrots are tender. Add cinnamon, salt and pepper when simmering. Remove form heat. Blend at low speed in a blender. Serve and enjoy!
Tomato Vegetable Soup
2 cloves garlic
1 tablespoon olive oil
two cups water (approximately)
1/2 can crushed tomatoes
1/2 can kidney beans, rinsed and drained
1 and a half cups cauliflower, in small pieces
1 zucchini, diced
1 large carrot, diced
freshly ground black pepper
Fry garlic in olive oil over medium-low heat. Add tomatoes and water. Add vegetables and black pepper. Bring to a boil, then lower heat and simmer 10 minutes. Add beans and continue to simmer a couple of minutes until heated through. Hearty enough that this one doesn't usually need bread beside. Enjoy!
Red Lentil Soup
1 cup dried split red lentils, rinsed and drained
1 large carrot, chopped
3 cups water
Rinse lentils until water is almost (or completely) clear. Put in a medium pot with water and carrot. Bring to a boil (you may want to scoop off the foam that forms - sometimes I do, sometimes I just leave it) then simmer on low heat 15-20 minutes. Enjoy! (Note: Despite the lack of spices, this soup has a disctinct, warm flavour. Don't be fooled by the simplicity of the ingredients! It's also very good for you.)
Mexican Lentil Soup
2 cloves garlic, chopped
1 tablespoon olive oil
1 cup uncooked brown lentils, sorted and rinsed
1/2 can crushed tomatoes
6 leaves of Napa (Chinese) cabbage, chopped
water
chipotle sauce
Heat oil, fry garlic until tender. Add tomato and water. Add lentils, bring to a boil. Lower heat, simmer half an hour, covered. Stir. Add chopped cabbage. Cook until cabbage is tender, 5-10 minutes. Add chipotle sauce as desired (1 teaspoon may be enough to give a smokey, spicey taste). Serve and enjoy! (This recipe is originally from a French-language Mexican cookbook I found at the library. Proper acknowledgments pending.)
Buns recipe coming soon . . .