Lentil Soup

Lentil soup is a soup which is served hot and made with lentils. It is popular all over the Middle East. Usually it is a vegetarian soup, but can also be made with meat stock. Red or green lentils may be used and in some recipes the lentils are boiled with vegetables such as carrots, potatoes, parsley and onion, and then pureed. Common added flavorings include garlic, cumin, and lemon juice, with the addition of croutons for garnish.

Lentil soup is mentioned in the Bible: In Genesis 25:34, Esau is prepared to give up his birthright for a pot of fragrant red lentil soup being cooked by his brother, Jacob.

The ancient Greek dramatist, Aristophanes, mentions lentil soup in his plays and describes it as the “sweetest of delicacies.”

Lentil soup was once a food for the poor. Today, it is recognized as highly nutritious and provides a good source of protein, fiber, iron and potassium.

Tomato Soup

Say whatever you want about Tomato soup, but it is always one of those soups that remind me of my childhood. Growing up in Scotland maybe soup seemed like a good thing to be giving us especially during the winter – or maybe my parents just liked tomato soup.

This is still one of the most popular soups – I can tell from the visitors numbers. Tomato soup does not have to be boring – it is easy to spice it up a little with some pepper or a pinch or two of chili powder.

Ingredients to serve 4

I lb of tomatoes
(I like onion so) 1 onion peeled and very finely chopped
2 cloves of garlic, peeled and chopped or grated
I pint water
1/2 pint of milk
1 tbs oil
Salt and pepper to season

Boil the tomatoes in water for about five minutes if you are using fresh tomatoes, if you are using tinned already peeled miss this step. Remove the tomatoes and peel and chop finely.

Fry the tomatoes, garlic, and onions slowly in the oil until they all go soft. Add the water and simmer for about one hour. If you don’t like bits in your soup this is the time to sieve it, otherwise add the milk. Leave it on a low heat for 3/4 minutes – don’t let the soup boil once the milk has been added.

Add salt and pepper to taste – or go way out and try the chili. Enjoy.

Vegetable Soup

This is one of those soup where almost any vegetable can be used and I think it is best to use whatever is in season at the time. Another great thing about vegetable soup is that you can make a big pot of it and freeze it for easy cooking later.

The below is just really a guide line for vegetable soup you can add whatever you have to hand that needs to be used before it goes off. Also the way my Gran made soup was just to let it simmer for a long time and add a large bit of pork – not done so much now.

Ingredients for 4

1 Onion, peel and chop it
1 leek, slice
1 potato, grate or chop very finely
1 carrot, sliced and cleaned
quarter of a small cabbage
1 tsp mixed herbs
2 pints vegetable stock
salt and pepper to season
enough oil to fry the onion

Fry the onion in the pan you will use for the soup. Let it brown a little and then add the leak and allow to fry for a few minutes letting the two mix their flavors together.

Add the stock and all the other ingredients into the pot. Bring to the boil and then let it simmer for about 30 minutes. If you use different vegetables you may have to let the soup simmer for longer.

Sometimes it is easier to liquidise the soup before feeding to children – you will know yourself for your own. Add salt and pepper to season. Enjoy.

Carrot and Ginger Soup Recipe

I love Ginger and this as a result is one of most favorate soups. You can leave the Ginger in if you grate it finely – though most people prefer the soup when the Ginger is removed before serving. Use fresh ginger and fresh carrots – always the best way.

1lb of carrots, peel and chop them to your own preference
1 large potato – chop
1 piece of ginger root – peel off skin and chop
2 pints of water
1 oz single cream
salt and pepper to taste

Place the carrots, potato, and ginger in a pan with the water and bring it to the boil them let it simmer for about 20 minutes.

Remove from the heat – remove the ginger at this point if you have not grated it.

Empty the contents of the pan into a blender and blend until you have a smooth consistency.