Soup Season

sTEPH'S bROCCOLI & cHEESE sOUP

​Ahhhh Autumn Baby!!!! I bloody love it. Not only is it cosy jumper and boots season but it is also Soup Season! Stunning homemade soup waiting on the hob for you when you get home from a long cold day. So over the course of the next few weeks I'm going to share my fav quick and easy soup recipes with you. Starting with my no1 fav, Broccoli and Cheese Soup.

Only 4 ingredients and minimal prep. Perfect after doing all the school runs with a nice loaf of crusty bread.


INGREDIENTS
2 Full heads of broccoli roughly chopped inc stalk
1 Large baking potato peeled and chopped
4 Vegetable stock cubes
100g Soft cheese 

METHOD
1) Peel and chop the large baking potato and chuck it in the pan
2) Roughly chop the full broccoli heads including the stalk and chuck it in too
3) Mix the stock cubes in a jug with 1.2pints of hot water and add that to the pan too.
4) Bring to the boil and allow to boil until the broccoli and potatoes are falling apart, the water should of reduced by a third at this point, turn the hob off and allow to cool down slightly, then add the soft cheese and stir through with a wooden spoon, before blitzing the whole mixture with a hand blender until it is smooth, season with cracked black pepper and sea salt, then serve with crusty bread or some homemade savoury cheese scones.

Nutritional info- Serves 5
Cals  179
Carbs 30.8
Fat 3.7
Protein 9.1

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sTEPH'S aUTUMN CARROT & sWEET POTATO sOUP

My second fav is this gorgeous spicy soup. Again using seasonal ingredients this soup just screams autumn and the added spice really warms you up from your head to your toes on a cold day. I make this soup in my large stock pot (scoville) and it's as easy as the previous soup recipe, minimal work to do then hand blend at the end. As with most of my meals, this can be frozen in portions in Tupperware then whacked in the microwave for a quick and easy supper after a long day at work, I personally love this snuggled under a blanket whilst watching a film in the conservatory on a cold evening, listening to the rain hitting off the roof, dreamy!!!

INGREDIENTS
1 Tbsp of coconut oil
1 Medium onion
1 Tbsp Thai red curry paste
450g Carrots, peeled and chopped
450g Sweet potato peeled and chopped
1.2L Vegetable stock in hot water (3cubes)
1 large honey crisp apple

Salt & Pepper to season.

METHOD
1) Place coconut oil and chopped onions in a pan and cook until softnened, then add curry powder and make sure all onions are covered.
2) Add vegetable stock, carrots, apple and sweet potato, allow to boil until potatoes and the apple are falling apart, and carrots are soft. Water should be reduced by a third at this point.
3) Turn off the heat and allow to cool a little before blitzing with a hand blender and seasoning with sea salt and  cracked black pepper.


Nutritional info - Serves 5
Cals 164
Carbs 36.1g
Fat 1.5g
Protein 3.5g

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