Flavorful, Light & Creamy Soups

Soups are great on their own or as the perfect starter for a gourmet meal or holiday occasion. Many are quick and easy to prepare, calling for fresh, raw, or cooked ingredients. Some require a bit of basic prep and the slow cooker does the rest. However, the essential ingredient in most good soups is an authentic stock. This can always be done beforehand and stored in the freezer. 

Why don't you give these two flavorful, light and creamy soups a try!

 Spiced Carrot and Lentil Soup

Ingredients:

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated
140g split red lentils
1L hot vegetable stock
125ml milk
plain yogurt
naan bread, to serve

Method:

1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
2. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Pea and Watercress Soup

Ingredients:

1 onion, peeled and chopped

2 sticks celery, trimmed and chopped

1 medium potato, peeled and cubed

2 litres chicken or vegetable stock

500g fresh peas, podded

200g watercress, washed and spun dry

sea salt

freshly ground black pepper

142ml soured cream

extra virgin olive oil

Method:

1. Heat a large saucepan and pour in a little olive oil. Throw in the chopped onion and celery. Turn the heat down and cook very gently with the lid on for 10 minutes, or until the onion has softened, but not browned.
2. Add the potato and stock and bring to the boil. Simmer for 10 minutes or until the potato is cooked. Next, drop in the peas and watercress and simmer for a further 5 minutes until the peas are cooked.
3. Remove the pan from the heat. Whiz the soup with a hand blender, or in a liquidizer, until smooth. Taste, then season with salt and pepper.
4. Serve the soup with a spoonful of soured cream swirled in, a drizzle of extra virgin olive oil and some crusty bread and butter.
5. Tip: You can use frozen peas – just simmer them in the stock a couple of minutes

Not sure how to make your own stock? Check out this video.