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Stats

Serves: 4
Prep Time: 15 mins
Cook Time: 25 mins

Ingredients

1 tin chopped tomatoes
75g chorizo (a picante one is best) sliced and then quartered
150g red split lentils, well washed
2tbsp olive oil
2 cloves garlic finely chopped
1 red onion finely chopped
2pts vegetable stock
75g fresh spinach, de-stalked and shredded
1/2tsp of chilli powder
1/2 tbsp of tomato puree
150g potato chopped to 1/2cm cubes
1/2 red bell pepper diced

Method

1. Cook the lentils according to the packet instructions, ensuring they retain a firm texture.
2. Cook the chorizo in a saucepan with the olive oil and garlic until the oil is coloured and the chorizo cooked
3. Set aside the chorizo pieces and cook the onion in the coloured olive oil until softened
4. Add the tinned chopped tomatoes, shredded spinach, tomato puree, potato and red bell pepper to the onions and stir in well.
5. Stir in the lentils, add the stock, reserved chorizo pieces and the chilli powder, simmer for five minutes.

Notes

This soup definitely improves as it ages, as with anything with some heat. It’s also entirely customisable how much heat you add to this. I usually add a small splash of a hot habanero sauce just to give it a real kick.

Stats

Serves: 4

Prep Time: 15mins
Cook Time: 30mins

Ingredients

300g chicken breast, cooked and cubed to 1/2cm cubes
1 large carrot, cubed to 1/2cm cubes
1 Chicken Knorr Stock-pot
1 clove of garlic, finely chopped
1 medium red onion, finely chopped
1 tbsp olive oil
2 tsp dijon mustard

Method

1. Heat the olive oil in a decent sized saucepan (one that will take a 2 pints of water, plus the ingredients), add the garlic and onion and sweat.
2. Add the carrot and stir round to coat in the oil and heat the carrot through.
3. Add the chicken, followed by the stock-pot, made up with 1 pint of hot water.
4. Use the tsp of dijon mustard to make up another pint of hot liquid and add to the pan.
5. Simmer for 15-20 minutes, or until the carrot is slightly tender but still with some crunch.

Stats
Serves: 4
Prep Time: 20mins
Cook time: 1.5hrs

Ingredients
1 leek
1 large red onion
1 large white onion
250ml dry white wine
3 beef Oxo stock cubes
2 tbsp olive oil
50g butter
1tsp sugar
2 cloves of garlic, crushed

Method

1. Thinly slice the onions and leek; prepare the leeks by "topping and tailing" them, cutting the leek in half lengthways and then slicing it thinly into "semi-circles" (2-3mm thickness).
2. Place a large saucepan on the heat, add the butter and olive oil and allow the butter to melt.
3. Add the onions, leek garlic and the sugar and stir until the onions have started to brown ever so slightly.
4. Reduce the heat and allow the onions to cook for 30 minutes, stirring every 10 minutes.
5. Use the stock cubes to make 2 pints of stock (add boiling water), and add to the onions.
6. Use a wooden spoon to stir the onions round well, removing all the caremalised onion from the base of the pan and mixing it into the liquid.
7. Add the white wine to the pan and stir well, ensuring that the bottom of the pan is clear of caremalised onion.
8. Allow it to simmer then immediately reduce to the lowest heat and reduce down for 1 hour, stirring ocasionally.
9. Season with salt and pepper, then serve.
   

Stats
Serves: 2
Prep Time: 10 mins
Cook Time: 30mins

Ingredients
25g butter
2cm cube of ginger, finely chopped
1 tin chopped tomatoes, drained with the juice reserved
1pt vegetable stock
2stp tomato puree
1/2tsp lemongrass paste
1/2tsp tamarind paste
100ml single cream
1 chopped and desseded green chilli

Method

1. Melt the butter in a saucepan over a low heat, add the ginger and allow to infuse
   
2. Add the drained chopped tomatoes, stir well
3. Add the tomato puree, lemongrass and tamarind paste and mix well
4. Add the hot vegetable stock and reserved tomato juice
5. Allow to come to the boil, add the chopped green chilli and simmer for five minutes
6. Add cream
7. Blend until smooth
   

Very tasty, a bit fiddly to make but well worth the time taken!

Stats
Serves: 4
Prep Time: 5 mins
Cooking Time: 15-20 mins

Ingredients
100g Cooked Chicken
1 tablespoon Oil
2 rashers streaky bacon, diced
1 onion, chopped
2 level tablespoons plain flour
3 cooked carrots, diced
300g cooked, diced, skin on Anya potatos
100g mixed sweetcorn and peas, cooked
1 pint chicken stock
0.5 pints milk
salt and pepper to taste

Method
1. Cut chicken into 1cm cube sized pieces
2. Heat the oil in a saucepan, fry the bacon in it until softened
2. Add the onion and cook till the onions started to brown
3. Sprinkle with flour and stir in the chicken, carrots, potato, sweetcorn, peas stock and milk
4. Bring to the boil and then simmer on a low heat until the vegetables are tender