Soup
Lentil Soup
Doxoula Phillips
Ingredients Method
200g brown lentils 100g risoni 2 medium carrots 2 sticks of celery 1 small brown onion 1 vegetable stock cube‘ Massel’ 2 lemons Olive oil 3 tsp. of tomato paste Salt optional Pepper
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In a 20cm saucepan cook washed lentils with a litre of cold water for 20 minutes. Wash cooked lentils and bring back to boil with a litre of fresh cold water. Cook for further 10 minutes. Add diced carrots, chopped celery and onion in cooked lentils. Add water if necessary. Add risoni, tomato paste, stock cube and stir well. Simmer soup for further 10 minutes until vegetables and risoni are cooked well and soup has thickened. Stir in juice of ½ lemon. Stir soup occasionally with a wooden spoon to prevent sticking to the bottom of the pot. Serve with a drizzle of olive oil, pepper and a squeeze of lemon. Eat with a slice of fresh bread.
Red Pepper & Smoked Paprika Soup with Basil Oil & Vegetable Crips
Kathryn Toulis
Ingredients Method
300g baby plum tomatoes( as ripe and red as you can find)
Extra virgin olive oil
Sea salt and freshly ground black pepper
2 red onions, chopped
2 red chillies, seeded and finely chopped
3 garlic cloves, finely chopped
4 red( bell) peppers, seeded and chopped
1 sweet potato, peeled and chopped into cubes
700ml / 3 cups vegetable stock / broth
2 tsp. sweet smoked paprika 8-10 fresh basil leaves
Vegetable crisps / chips( e. g. parsnip, sweet potato or beetroot)
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Preheat oven to 180 degrees. Toss the tomatoes in a little oil and salt on a baking sheet. Roast in the preheated oven for about 15 minutes or until they have shrivelled up a bit and the skins have popped open. Heat 3 tablespoon of oil in a heavy-based saucepan over low heat, add the onions, chillies and garlic and sweat out until the onions are translucent. Add 2 pinches of salt. Add the bell peppers and potato and cook over low-medium heat for a further 20 minutes or until the vegetables have softened. Add the roasted tomatoes and all the juices and the vegetable stock / broth. Bring to a boil and simmer for 10 minutes or until all the vegetables are completely soft. Using a food processor or blender, liquidise the soup until smooth. Return to the pan and add the paprika. Season to taste – it will need more salt and some pepper. Finely chop the basil and mix together with a tablespoon of olive oil. Serve the soup into bowls, then swirl with a spoon some of the basil oil over the top and lightly place a few vegetable crisps / chips in the middle of the soup. Serve immediately.
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