I love soup, homemade soup that is.  When we had our coffee shop back in England we would have a couple of different homemade soup on the menu everyday.  I loved making them and I loved to see our customers enjoying them.  Back before Christmas I taught a workshop at my yoga studio and cooked a lunch for the ladies who attended, as it was a cold November Sunday, I just had to make a couple of soups.  I got quite a few requests for recipes so here they are:

Broccoli and Almond Soup

50g /2 oz Ground Almonds

675g / 1.5 lb Broccoli

1 Med Onion

2 Med Potatoes

Couple of good quality vegetable stock cubes

Salt and Black Pepper

Preheat oven to 180C/350F?Gas 4.  Spread the almonds evenly onto a baking sheet and toast in the oven for about 10 minutes.

Dice the onion quite small, cut the broccoli into small florets, and peel and chop the potatoes.

Gently cook the onions in a little olive oil until translucent and soft, add the potatoes and broccoli and cover with boiling water, add the stock cubes and stir.  Simmer for around 20 minutes, or until vegetables are soft.

Blend the soup until smooth,  Add the toasted almonds and season to taste.  You can reserve some of the almonds to sprinkle on the soup before serving if so wished.

Carrot and Coriander Soup

A side note – in England we call Cilantro, Coriander

25g /1 oz butter

1 Med Onion – finely chopped

1 Garlic Clove, crushed

550g / 1.25 lbs carrots, roughly chopped

2 Med Potatoes

2 good quality Vegetable Stock Cubes

Pinch Freshly Grated Nutmeg

Fresh Coriander (Cilantro)

150ml Whipping Cream

Salt and Black Pepper

Melt butter and cook onion and garlic gently, until soft, without colouring.  Add carrots and potatoes, nutmeg, and cover with boiling water, add stock cubes, stir, cover and simmer until veg is tender.  Cool a little, and then blend until smooth.  Add chopped coriander, I usually do this by sight and taste, but about 2-3 tablespoon should do it. Add the cream, again you can decide how creamy you want it, I sometimes save some cream and drizzle a little over before serving.  Season to taste.  Save some coriander also to garnish before serving.

I have been meaning to get these recipes out there fora while, so enjoy and I will post more as time goes by.


1 Comment

  1. daisy ann said,

    February 13, 2009 at 4:00 pm

    The broccoli and almond soup is simply wonderful. Thank you for sharing your culinary skills.

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