There is nothing more comforting than homemade soup, especially when you try a recipe for the first time and it actually works out! wahey! So over the weekend, when time permits you to shuffle about the kitchen at no great speed I decided it was high time that I made a healthy hearty soup!
After flicking through my cookbooks, and not finding anything that inspired me I took to the web. I returned to one of my favourite sites for some inspiration, and true to form, it didn’t let me down! Taste.com.au , its a great website that offers brilliant advice, cooking tips and recipes.
I settled on making a pumpkin soup, (something a little less ordinary) the thing I liked about this particular recipe is that it uses some of my favourite spices and herbs like ground cumin and coriander, flavours that give real depth, and makes such a difference to the taste. I fully encourage everybody to get stuck into making soup. Make a whole batch at the weekend when you have the time, freeze anything that is left over, and you have your work lunch sorted for the week! simples! besides, homemade soup is far superior to any shop bought stuff, and you have control over every single item that has gone into making it!
A great accompaniment to the soup is posh deli sambo! start by cutting off the crusts on your bread, heat a bit of flavoured oil on a skillet, I used the Organic Herb Co. Herbs De Provence Oil, ( rapeseed oil), toast your bread slightly, when ready, smother with ballymaloe country relish, slices of cheese, baked ham and rocket. Delish!
There is nothing more comforting than a bowl of homemade soup! (And of course a sneaky little cupcake treat purchased at the Dunlaoghaire food market)
What Do I Need?
2 tbs olive oil
1 onion, finely chopped
1 leek, white part only, finely sliced
1 garlic clove, crushed
1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp freshly grated nutmeg
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1L chicken or vegetable stock
1/2 cup (125ml) thin cream
What Do I Do?
Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.
Photographs by David McClelland