All the recipes you lot have been asking me for, on-line so you don't even have to contact me directly
Soften 2 chopped onions, throw in 2-3 peeled chopped parsnips, a carrot, clove of garlic and a yellow pepper. Sweat until nice and soft. Add a tsp of curry paste, stock powder, water and a tin of white beans. Simmer for a while and then liquidise. Bring back to the boil, adjust seasoning and thin with milk if required. A squeeze of lemon or lime lifts the taste.
Finely slice an onion, shred and wash 2 leeks well, chop three medium size potatoes. Sweat in a pan with a good fitting lid with some light olive oil, butter and a small splash of water (stops the potatoes sticking and allows them to steam a bit). When all a little softened, add a mix of water, milk and stock powder then cook for a further 5 mins or so. Waxy new potatoes or old floury potatoes can be used and it's up to you whether or not to peel all or some of them. Add some chives, spring onions or triangular leeks at the end of cooking to add a fresh taste.
Pea Soup (Green soup)
Soak and boil 2 handfuls of marrowfat peas or split green peas until very tender (you have just made mushy peas), add the same quantity of frozen peas, liquidise 50% of soup, season. Cream, shredded hock and mint are optional. Big hunks of crusty bread are obligatory.
Dried peas are temperamental as to cooking time, do this bit the day before to avoid timing problems. To ensure a green soup, add and handful of baby spinach to the portion you are liquidising. In a hurry? Tinned mushy peas are cheap, cheerful and surprisingly good, use them.
To make more refined: liquidise all the mushy peas with a little milk or cream, add frozen petti-pois and serve with a swirl of mint and spinach Salsa Verdi and another of cream.
Mushy Pea Dip
Make mushy peas as above (good and thick works best). Rub about two thirds of the peas through a sieve; mix all the peas together with a good dollop of mayonnaise. Use it as dip or canapé filling.
Somehow, missing out onions and replacing dairy with coconut makes this seem like a summer soup..
To make this quick you will need leftover dhal.
Chop a few carrots, a sweet potato and about a quarter of a swede.. Cover with water and simmer until tender. Add left over dhal, all purpose seasoning, a shake of cinnamon, a few pink peppercorns, a teaspoon of marmalade and a jolly good shake of chilli sauce.. Liquidise until smooth. Stir in a tin of coconut milk, bring back to the boil. Squeeze in the juice of half a lemon and adjust salt to taste (all purpose seasoning has salt in it).
If you have no dhal, throw some red lentils in a pan with water and give a 10 min head start before adding the vegetables.
Don't put boiling hot liquid into a standard liquidiser (it will cause superheated soup to be splattered accross the kitchen), use a whizzy wand or add the coconut milk and allow to cool before using a liquidiser, smoothie maker or food processor.; you may even need to liquidise in a couple of batches.