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My favourite Soups!

Soups are a great Winter warmer. Imagine the sun is shining, the air is fresh & clear and you've just coming in from a walk with that rosy cheek glow 😊

Then a bowl of homemade soup is just the thing! And, it's a great way to eat lots of seasonal veg as well.

Carrot and Leek Soup

Serves 4-6


400g leeks, trimmed weight
400g carrots, peeled and diced
1 medium onion
25 g butter
1 clove of garlic crushed
600ml stock
150ml milk (of your choice, I use Oat milk)
A dash of Worcestershire sauce
Salt and pepper to season
Parmesan cheese to garnish

Preparation method

1- trim the leeks, leaving as much green as possible. Then half the leeks lengthways and chop. Place in a colander ti wash and drain.

2- peel and dice the carrots

4- chop the onion

5-Melt the butter in a large saucepan, add all the prepared vegetables along with the crushed garlic.

6- Coat vegetables in the melted butter and leave on a low heat to cook gently for about 10 minutes, stirring from time to time.

7-Pour in the stock, add some seasoning, bring to simmering point, cover and simmer very gently for about 10 minutes, or until the pieces of carrot are tender.

8-Liquidise the soup, then return it to the pan. Taste to check the seasoning, add a few drops of Worcestershire sauce and reheat gently. If you happen to have some Parmesan cheese handy, a little would be very nice sprinkled on each serving.

Curried Parnsip

Soup Serves 6-8


3 oz butter
1 large parsnips
4 oz chopped onion
1 clove garlic, crushed
1 tbsp flour
1 rounded tsp curry powder
2 pints hot (beef) stock
1/4 pint cream

Preparation method

1- Peel, chop the parsnip.
2- Place the onion, parsnip and garlic into a heavy pan with the butter.
3- Cook slowly for 10 minutes with the lid on, so the vegetables gently absorb the butter.
4- Add flour and curry powder to take up the fat.
5- Gradually incorporate the hot (beef) stock.
6- Simmer until parsnip is cooked.
7- Liquidise, and season with salt and pepper.
8- Add the cream and sprinkle with chopped chives.


Soups are very forgiving, you don't have to be exact with quantities.
I use 1 knob of butter (instead of 3 oz), 1 small onion (instead of 4 oz). Add 1 1/2 pints of stock and then blend. Add more stock if the soups is too thick, depending on your preference! Happy cooking! Beccy x

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