Hold a simple lunch for FSW during Lent (1st March – 15th April).
See below for soup recipes. Feel free to send us your favourite recipes and photos of your soup!
Pea & Mint Soup
Bunch of spring onions
Fresh mint leaves from 5-6 sprigs (or more if desired)
Vegetable stock (I use Marigold Vegetable Bullion Powder)
Single cream – dairy or non-dairy
Olive oil or butter
Salt & pepper
Method: Chop spring onions and cook in the butter or oil until softened. Add peas and stock and simmer for 10 mins. Turn off the heat and add fresh mint leaves. Blend using a hand blender or food processor. Add cream and seasoning and gently reheat. Serve with crusty bread. Serves 2 hungry people or 4 as a starter.
Easy Vegetable Soup
1 leek, chopped
2 carrots, chopped
2 celery sticks, chopped
1 large potato, chopped
Handful of shredded kale or savoy cabbage
Handful of lentils (optional)
2 cloves of garlic (optional)
Vegetable stock cube (dissolved in enough boiling water to cover the veg)
Butter / vegetable spread
Handful of chopped parsley
Extra virgin oil
Method: Cook the vegetables in the butter / vegetable spread until softened. Add the whole garlic cloves and lentils, if using. Cover vegetables with stock / water, bring to boil and then simmer for 15-20 mins or until veg and lentils are soft. Add more water if needed. Take off the heat and remove the garlic cloves. Ladle soup into bowls. Add a squeeze of lemon juice, drizzle of olive oil and handful of parsley to each bowl if desired and season with black pepper. Serve with crusty bread. (Variation: use a tin of cannellini beans or butter beans instead of the lentils). Serves 4-6.
Roasted Tomato & Basil Soup
8 fresh tomatoes
4 cloves garlic
Small carton or jar of Passata
Handful of basil leaves
Method: Place whole tomatoes and unpeeled garlic onto baking tray and drizzle with olive oil. Cook on very low setting for approximately 20 mins until soft. Transfer to a saucepan and add the passata. Blend until smooth. Heat on the hob gently (and a bit of water if needed). Add torn basil leaves just before serving. Serve with bread and cheese. Serves 2.
(Thanks to Ursula for the recipe!)
1 medium butternut squash
6 cloves of garlic
Chicken or vegetable stock
Salt & pepper
Curry powder / spices (optional)
Herbs e.g. coriander, sage (optional)
Cut the butternut squash – with skin left on – into wedges, drizzle with olive oil and roast at 200/180 fan for 30-40 mins. You can stir in spices if you wish before putting into the oven. Add garlic cloves with skin on and roast for another 20 mins. Leave to cool and then scrape squash flesh into saucepan with the peeled garlic cloves. Add stock and blend to your desired consistency. Season and heat gently in the pan until warmed through. Serve topped with a spoonful of yoghurt and some chopped fresh herbs if you wish. And with some flatbread or pitta bread.