Split pea daal soup Serves 4 6 300 g yellow split peas 9 cloves of garlic, peeled 1 large onion, 1 thumb-sized piece of fresh ginger, 1 teaspoon garam masala 1 teaspoon ground coriander 1 teaspoon turmeric 60 ml groundnut oil 20 g unsalted butter 1 x 400 ml tin light coconut milk 1 teaspoon red chilli flakes 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1 lime Soak the split peas in plenty of cold water for at least 2 hours, or preferably overnight. Roughly chop and add five garlic cloves to a food processor, along with the onion, ginger, garam masala, coriander and turmeric and whiz to a rough paste. Place a large deep saucepan over a medium heat, then add 30 ml of groundnut oil and the butter. Once hot, scrape in the paste and fry slowly for around 10 minutes, or until golden and smelling fantastic. Drain and add the split peas to the pan, followed by the stock and bring to the boil. Turn the heat down to low and simmer for around 1 hour, or until the peas are cooked through. Pour in the coconut milk and bring back to the boil, then remove from the heat and cover with a lid. Meanwhile, prepare the flavoured oil (called a temper). Place a small frying pan over a high heat and add the remaining 30 ml of groundnut oil. Finely slice the remaining four garlic cloves and add to the pan, along with the chilli flakes, mustard and cumin seeds. Fry until golden (be careful as it may spit!), then remove from the heat. Stir the temper into the soup, then season to taste with salt, pepper and a good squeeze of lime juice, before serving.
Cauliflower cheese soup Serves 4 6 25 g unsalted butter 1 large onion, 2 stalks of celery, 600 g cauliflower, trimmed and cut into small florets 2 sprigs of fresh thyme, leaves picked 1 teaspoon yellow mustard powder 500 g potatoes, peeled and halved 100 ml single cream 60 g firm Scandinavian cheese, freshly grated 40 g ground almonds Place a large deep saucepan over a medium heat and add the butter. Once bubbling, add the onion, celery, cauliflower, thyme leaves and mustard powder, then cook gently with the lid on for around 20 minutes, or until the veg has softened, stirring occasionally. Add the potatoes and pour in the stock. Bring slowly to the boil, then reduce the heat to low and simmer for 20 to 30 minutes, or until the potatoes are cooked through. Using a stick blender, blitz the soup until smooth, then stir in the cream, almonds and cheese. Bring almost to the boil, then season to taste with salt and pepper before serving.
Super simple gazpacho Serves 4 350 g ripe tomatoes, roughly chopped ½ a cucumber, halved lengthways and deseeded 1 green pepper, halved and deseeded 150 g jarred red peppers, drained 1 shallot, 15 ml sherry vinegar 150 g stale sourdough bread 30 ml extra virgin olive oil ½ a bunch of fresh basil Place the tomatoes, cucumber, peppers, shallot, vinegar and 500 ml water into a liquidiser or food processor. Season with a good pinch of salt and a pinch of pepper, then blitz until smooth you may need to do this in batches. Transfer half the mixture to large bowl. Tear the bread into the liquidiser and pulse a few times so you still have a bit of texture. Stir the bread and liquid into the bowl, followed by the extra virgin olive oil. Cover and pop in the fridge for at least 2 hours, or until chilled. Season to taste and serve with basil leaves sprinkled on top.
Korma pumpkin soup Serves 6 1kg pumpkin or butternut squash, halved, deseeded and cut into wedges 2 onions, peeled and halved 500 g new potatoes 2 yellow peppers, halved and deseeded 2 thumb-sized pieces of fresh ginger, 1 bulb of garlic ½ teaspoon cayenne pepper ½ tablespoon garam masala ½ tablespoon ground cinnamon ¼ teaspoon ground cardamom seeds 45 ml groundnut oil 40 g toasted desiccated coconut 1 tablespoon tomato purée 2 3 fresh green chillies, deseeded and roughly chopped 30 g ground almonds Preheat the oven to 180ºC/350ºF/gas 4. Place the pumpkin or squash, onions, potatoes, peppers and ginger into a large bowl. Break the garlic bulb in half and add to the veg, along with the cayenne, garam masala, cinnamon, cardamom and groundnut oil. Season well with salt and pepper and toss to coat. Tip the veg into a snug-fitting roasting tray and place in the hot oven for around 1 hour, or until cooked through. Meanwhile, place a frying pan over a medium heat. Add the desiccated coconut and fry gently for a few minutes, or until lightly toasted. Set aside for later. Place a large, deep saucepan over a medium heat and add the roasted veg, making sure to scrape in all the lovely golden bits from the bottom of the tray. Pick out the garlic from the pan and, using the back of a knife, squeeze out the cloves from their skins. Discard the skins and add the roasted garlic to the pan, followed by the tomato purée, chillies, stock, almonds and toasted coconut. Bring to the boil, then reduce to low and simmer gently for around 30 minutes. Using a stick blender, blitz the soup until smooth, adding a little boiling water to loosen, if needed. Season to taste with salt and pepper, then serve.
Kickin' Mexican black bean soup Serves 4 5 g dried chipotle chillies 30 g groundnut oil 1 large red onion, peeled and finely chopped 4 cloves of garlic, peeled and finely chopped 2 stalks of celery, peeled and finely chopped 1 teaspoon ground cumin 1 sprig of fresh thyme, leaves picked 350 g jarred red peppers, drained and roughly chopped 1 x 400 g tin chopped tomatoes 1 x 400 g tin black beans, drained 1½ litres organic vegetable stock Place the chipotle chillies in a small saucepan or bowl and pour in just enough boiling water to cover. Leave aside to soak for around 30 minutes. Place a large, deep saucepan over a medium heat and add the oil. Once hot, add the onion, garlic, celery, cumin and thyme leaves. Cook gently for 15 minutes, or until softened and golden, stirring regularly. Drain the chillies, then halve, deseed and roughly chop. Add to the pan, along with the peppers, tomatoes, black beans and stock. Bring to the boil, then turn the heat down to low and simmer for around 45 minutes. Season to taste with salt and pepper, before serving.
Italian borlotti bean and pasta soup Serves 4 30 ml olive oil 500 g leeks, trimmed and chopped 6 cloves of garlic, peeled and chopped 2 stalks celery, peeled and chopped 4 sprigs of fresh rosemary, leaves picked 1 x 400 g tin chopped tomatoes 2 x 400 g tins borlotti beans 100 g mixed dried pasta Place a large, deep saucepan over a medium heat. Add the olive oil, leeks, garlic, celery and rosemary leaves and cook for 15 minutes, or until softened and golden, stirring regularly. Add the tomatoes, borlotti beans and any juice from the tin and bring slowly to the boil. Reduce the heat to low and simmer gently for 20 minutes. Meanwhile, place the pasta in a plastic bag, squeeze out any air and seal. Bash the pasta into small pieces, using a rolling pin or the bottom of a pan. Pour the stock into the pan and bring to the boil. Add the pasta and a pinch of salt, then reduce the heat to medium and simmer for around 10 minutes, or until the pasta is cooked. Season to taste with salt and pepper, before serving.
Beetroot, apple & celeriac soup Serves 6 30 g unsalted butter 1 large white onion, 600 g celeriac, 600 g raw beetroot, 1 sprig of fresh thyme, leaves picked 4 eating apples, cored, 300 g potatoes, 4 cloves Place a large, deep saucepan over a medium heat. Add the butter, onion, celeriac, beetroot and thyme leaves and cook gently for 20 minutes, or until softened, stirring regularly. Add the apples, potatoes, cloves and stock, then bring slowly to the boil. Reduce the heat to low and simmer for a further 45 minutes. Using a stick blender, blitz the soup until smooth, then season to taste with salt and pepper, before serving.
Pappa al pomodoro (tomato & bread soup) Serves 4 60 ml olive oil 4 cloves of garlic, peeled 2 x 400 g tins chopped tomatoes ½ a bunch of fresh basil 250 g fresh cherry tomatoes 150 g stale white sourdough bread, crusts removed 800 ml organic vegetable stock 100 ml extra virgin olive oil Preheat the oven to 180ºC/350ºF/gas 4. Place a medium saucepan over a medium heat and add 30ml of olive oil. Finely slice and add two garlic cloves to the pan, then fry gently for 2 minutes, or until turning golden. Pour in the tomatoes and 400 ml water, then slowly bring to the boil. Reduce the heat to low and simmer gently for 20 minutes, or until thickened and reduced by a third. Meanwhile, pick the basil leaves and set aside, then finely chop the stalks and add to a roasting tray. Crush the remaining garlic with the back of a knife and add to the tray, along with the remaining 30 ml olive oil and the cherry tomatoes. Season with salt and pepper and toss to combine, then spread the mixture out evenly and place in the hot oven for around 30 minutes, or until the tomatoes have broken down. Meanwhile, bring the stock to the boil in a separate pan. Once boiling, remove from the heat and tear in the bread, in rough 3 cm chunks. Leave aside for around 10 minutes to soak. Once golden, remove the tomatoes from the oven. Place a sieve over the tomato soup and tip in the tomatoes, garlic and basil, pressing down with the back of a spoon to release all those lovely juices into the pan, then discard the pulp. Return the soup to a low heat, stir in the soaked bread and stock, tear in the basil leaves and add the extra virgin olive oil. Give it a quick stir, season to taste with salt and pepper and serve.