Category Archives: The Weekly Soup

Carrot and Lentil Soup

Yesterday Little R and I pulled a bunch of carrots. We put them in a basket, took them out of the basket, and tried to feed them to the cat. Then we made carrot and lentil soup. I found the recipe here and it’s easy, quick and delicious.

I’ll stick this in The Weekly Soup category, though it’s just a link. Maybe I’ll get back into doing a weekly soup post when the weather turns cold!


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Leek and Potato Soup

Today is a wet and rainy day. ANOTHER wet and rainy day. It’s becoming quite the trend. My trips to the pool for swimming have gone something like this: bike to the pool, get wet, dry off, go swimming, get wet, dry off, bike home, get wet, dry off…. Nothing is better on a day like this then a good soup! So I proudly cut up my leeks from the allotment and am making Leek and Potato soup.

Leek and Potato Soup

1 lb leeks, chopped and washed

1 lb potatoes chopped

3 tbsp butter

5 cups veggie stock


Melt the butter in a pot and add the leeks. Cover and sweat till the leeks are soft. Add the potatoes and sweat for another 10 minutes. Add the stock and simmer for about 30 minutes. Season and blend. Enjoy!


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The Weekly Soup: Curried Lentil

Another soup that’s hard to photograph, but good nonetheless. With very little chopping, this is easy to fling together. I really like this soup the day after it’s made.

Curried Lentil Soup

1 onion, chopped
2 cloves garlic, chopped
1 apples, chopped
olive oil
Saute onions and garlic for a minute or two, add apple and continue till soft.
2 tbsp curry powder
1 tbsp cumin
Saute for another minute.
Then Add:
1 796 ml can of chopped tomatoes
8 oz green lentils
8 oz red lentils
8 cups of water or stock
salt and pepper to taste

Simmer for 30 minutes. Served with a dollop of yogurt and some nice bread.


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The Weekly Soup: Easy Peasy

Ok, so I actually call this Pea Soup, but it is very simple and very easy and so I thought “Easy Peasy” was a clever name.

Easy Peasy Soup

1 onion, chopped

2 carrots, chopped

1 large potato, chopped

2 gloves garlic, chopped

Put vegetables in a pot with a knob of butter and a bit of olive oil. Cover and “sweat” on low heat for 1o minutes, shaking pan occasionally to avoid sticking. (“Sweating” is my favourite way of starting any soup.)


8 cups stock/water

1 bay leaf

454g split peas

Salt and pepper

Simmer for an hour or so until soup has reached its desired consistency. I think you can reduce the cooking time if you have soaked the split peas before for a few hours before hand but I can’t say I’ve tried it. Seems just as easy to get the soup going early.

Wasn’t that easy? And at the end of it you have a very healthy and filling soup, perfect with some good bread. (The soup does turn to “peas porridge” when it has cooled but is fine if you heat it up again with  a little extra water.)

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The Weekly Soup: Improvised Black Bean

This week I bring “Improvised Black Bean Soup”, which as the name suggest, I just invented. I suppose a lot of my cooking is like this anyway. Normally my soup is just whatever I have to put in it but  for this “feature” I’ve been trying to broaden my experience by trying a few recipes. Yesterday I had some black beans but found myself lacking the ingredients that most recipes required for a black bean soup, so I just struck out on my own. Unfortunately, I was using dried black beans that I soaked and cooked before adding to the soup, and completely forgot to take any sort of measurement! I would say I used about a mug full of dried beans which probably amounted to the same as a standard can (at least around here!) of black beans. I know I may not be helping much! But the good thing with soup is that you can fudge the measurements so just use as many beans as you want/have, and adjust the liquid accordingly. Same thing goes for the rest of the ingredients. We loved this soup, if I do say so myself, so I know I’ll be making it again, and I’ll try to remember to take better notes!

Improvised Black Bean Soup

–  1 1/2 large onions, chopped (I had a half kicking around….1 would do)

– 2 cloves garlic, chopped

– 1 carrot, chopped

– 1 potato, chopped

– 2 tbsp olive oil

Mix olive oil and veggies in large pot and cover. “Sweat” on low heat for ten minutes, shaking pot occasionally to prevent sticking.


– Black beans , cooked

– 1 796 ml can of chopped tomatoes

– 2 tbsp cumin

– 5 slices of pickled jalapeno peppers, chopped.

– approx. 4 cups vegetable stock, or mixture of vegetable stock and water.

– salt and pepper

Simmer this for about 25 minutes or until potato and carrot are cooked, then blend if desired. Serve topped with yogurt/sour cream and grated cheese. The soup is comfortingly thick and the spicy kick is very warming!

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The Weekly Soup: Red (or purple) Cabbage

Ok. So first let me say that purple soup cannot be made to look attractive in a photo. Of if it can, I at least could not achieve it! So while I feel that a blog post is not really a blog post without a photo, I don’t have one to share. This could be a flaw in The Weekly Soup “feature” plan. What I can tell you is that this week’s soup was still very tasty and I’m glad I gave it a go! A perfect winter soup. It is very simple and uses few ingredients, and the sort of ingredients you are likely to have lying around. I was nervous about the raisins but I think they add a little something.

Red Cabbage Soup from Foods of Spry’s Field by The Urban Farm Museum Society

1 cabbage

2-3 onions

1 cup raisins

1/2 cup barley, uncooked

water or stock

Chop onion and cabbage. Put everything above in a pot and cover generously with water or stock. Simmer for 20 minutes or until cabbage is faded.

Then add:

2 cups tomatoes, canned or frozen

1 Tbsp vinegar

1 apple, chopped

Simmer for a further 20 minutes. Season and enjoy. It may not be pretty but it taste good!

(Next post, I promise, will not be food!)

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The Weekly Soup: Winter Warmer

Soup is a big favourite of mine, and we generally have it at least once a week. Especially on days when I’ve baked bread. I’ve tried a few different combinations recently and decided I would try to bring you a weekly soup recipe. A “feature”, if you will! I probably won’t give exact measurements because every soup is different and most things should be added to taste. With soup, there is always leeway, so I figure it should be more free – more of a suggestion of ingredient groupings and flavour combinations!

Given the freezing temperatures we are experiencing, this week’s soup, “Winter Warmer”,  seems fitting! It is a great way to use those root vegetables that are sitting around. It made me realize I tend to use them to bulk up dishes and soups instead of appreciating their own flavours. In this soup the humble roots get a chance to shine!

Winter Warmer Soup summarized from The Complete Encyclopedia of Vegetables and Vegetarian Cooking (which is a FANTASTIC book)

3 carrots

1 large potato

1 or 2 parsnips

1 large turnip

1 large onion

1.Chop up the vegetables and put them in a large pot with a 2 tbsp sunflower oil and 2 tbsp butter. Stir. Cover and “sweat” on a low heat for 15 minutes, shaking the pan occasionally to prevent sticking.

2. Pour in 6 cups of water (or stock, or a mixture) and bring to a boil. Season with salt and pepper. Cover and simmer for 20 minutes or until veggies are soft.

3. Blend. I use a hand-held blender so there is no need to take anything out of the pot, but you can use a regular blender. Just blend the vegetables without most of the liquid, or it gets too messy. Return everything to the pot.

4. Add a little milk to the soup and stir as you reheat. Careful not to boil.

5. Remove from heat and stir in dill, ginger (you can add fresh at the blending stage) . Maybe a bit of lemon juice too, though I didn’t have any and it was still lovely. Dish up and put a little dollop of yogurt on top.

Enjoy and keep warm!

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