2009 Omlet cube and run for sale

[quickcluck]

Am looking for a different soup to make. I tend to stick to carrot and lentil or my absolute fave carrot and cashewnut! But would like a beany or chickpea one to try as they have more protein in them for the veggie people in the world....

 

any one got any suggestions?

[..lay a little egg for me]

My fave soup to make is minestrone, which can have beans in it as well as all those veggies you need to use up. I make a huge vat of it and it keeps for several days. Will jot down the recipe if you like...

[quickcluck]

Sounds yum, yes please......

[kinsk]

This one is lovely

 

Chickpea and Tomato Soup

 

Olive oil

2 large onions, chopped

4 cloves garlic, chopped

1 green chilli, deseeded and chopped

1tbsp cumin seeds

1tsp fennel seeds

1tsp coriander seeds

2tsp smoked sweet paprika

3 x 400g tins chopped tomatoes

1 x tin chickpeas, drained and rinsed - 6 points

1 1/4 litres veg or chicken stock

chopped coriander

juice of 1-2 limes

 

Heat oil and fry the onions over a low heat for about 5 mins. Put the cumin, fennel and coriander seeds in a pestle and mortar and grind. Add to the pan with the chilli, garlic and paprika and stir for about 1 min. Stir in the tomatoes, stock and chickpeas, cover and simmer for about 25 mins.

 

Transfer 1/2 the soup to a blender and whiz till smooth, return to the pan, although I often try and fish out a few more chickpeas to keep whole. Serve with chopped coriander and a squeze of lime juice.

 

To make it more substantial and/or tasty I dry fry some chorizo and mix in.

[..lay a little egg for me]

My fave soup to make is minestrone, which can have beans in it as well as all those veggies you need to use up. I make a huge vat of it and it keeps for several days. Will jot down the recipe if you like...

OK here goes...

 

splash olive oil

2-4 sage leaves, chopped very finely

1-2 onions and/or leeks

1-2 cloves garlic

2 carrots, diced

2 celery sticks, diced/sliced

2 potatoes, diced

2 tins tomatoes

approx 2 litres veg stock (the amount depends on how thick you like your soup and how big your saucepan is!!)

a couple of handfuls of each of as many veggies you fancy, have available or need to eat up, such as green beans, courgette (diced), cabbage, chard, spinach, peas, broccoli, cauliflower, squash or pumpkin (diced) etc etc.

1 or 2 cans of chickpeas, cannellini or haricot beans or similar

couple of handfuls of small pasta or what I do is to break spaghetti into small pieces

2-4 tablespoons pesto (to taste and depending how much soup you end up with after adding all those veg!)

black pepper

parmesan

 

 

In a large saucepan, fry the sage leaves in the oil for a couple of mins, add garlic, onions, leeks, carrots, celery, potatoes and sweat in the oil for a few mins. Add stock, tomatoes and all the veg, and if you happen to have one the rind from a parmesan. Bring to the boil and then simmer for at least until the carrots and potatoes etc are soft, but longer if possible, a couple of hours is best. Add the beans, pasta and pesto and simmer a further 20 mins or so. Taste and season with black pepper (and salt if needed). Serve with grated parmesan and crusty bread.

 

For any non-vegetarians using this recipe you can also add a couple of rashers of streaky bacon (sliced) at the start.

 

The quantities are all very variable and feel free to add more or less of anything depending how it looks in the pan! The most important things to get it to taste right are the tomatoes and pesto everything else is pretty open to change!

[chickencam]

Yummy sounding soups, so far

 

I grew some borlotti beans this year, which I need to soak and use, so i will be watching this thread with interest.