I can’t resist making gallons of homemade soup. I consider it a light meal made from practically nothing. By this, I mean I save vegetable water for stock and use up vegetables which are not at their best. I have in the past made a nutty soup from well washed potato peelings. I demonstrated it once on the TV and my children were not at all happy! One word of advice; during the festive period do think twice before you throw away bacon or turkey stock.

BROCCOLI AND STILTON SOUP

Here’s a tasty soup using that last morsel of Christmas stilton and don’t forget to use the tasty stalks (peel off the outer layer) as well as the broccoli florets.

Ingredients

1oz butter

1 onion, sliced

1 level teaspoon ground cumin

12oz broccoli, chopped

1 large potato, chopped

1 pint chicken stock

½ pint milk

4oz Stilton, cut into pieces

Seasoning

Method

1. Melt the butter and cook the onion until transparent.

2. Add the cumin, potato, broccoli and stock. Bring to the boil and simmer for 20 minutes, or until the potato is cooked.

3. Add the cheese and milk. Liquidise the soup until smooth, and reheat before serving

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MULLIGATAWNY SOUP

Here’s a very cheap soup that really will warm the cockles of your heart.

Ingredients

1oz butter

1 medium onion, chopped

1 tablespoon plain flour

1 dessertspoon curry powder

1 teaspoon dark brown sugar

1 pint vegetable stock

1 small cooking apple, peeled, cored and chopped

1 tablespoon mango chutney

Salt and pepper

4 tablespoons cream (or top of the milk) (optional)

2oz plain boiled rice (optional)

Method

1. Sauté the onion in the butter until transparent, then add the flour and cook for a few minutes before adding the curry powder and sugar. Cook for a few minutes longer.

2. Gradually oour in the stock, followed by the rest of the ingredients except for the cream. Bring to the boil, turn down the heat and simmer slowly for approximately 20 minutes.

3. Liquidise. Check the seasoning and consistency. Add the cream just before serving.

LEEK AND POTATO SOUP

Now both vegetables are in season and cheap, this is a must. Don’t forget to use all the green of the leek as this is what will give you the colour.

Ingredients

1lb leeks, washed and sliced

2 cloves garlic, finely chopped

2oz butter

1½ pints chicken or vegetable stock

8oz potatoes cut into small pieces

Good pinch mixed herbs

Salt and pepper

4 tablespoons cream (optional)

Method

1. In a large pan, sauté the garlic in the butter for a few minutes, add the leek, cover and sweat until soft but not coloured.

2. Add the stock, herbs and potatoes, season to taste. Bring to the boil and simmer for approximately 15 minutes or until the leeks and potatoes are cooked.

3. Purée in a liquidiser or food processor. If the soup is too thick, add a little milk. If using the cream, stir this in just before serving.

FRENCH ONION SOUP

You can use this ‘topping’ on other thicker soups so as to make it into a healthy meal. Don’t forget to use ovenproof dishes otherwise they will crack under the grill. If in doubt use an ovenproof casserole dish and then serve portions from it. You will need a fork to serve it as well as a spoon.

Ingredients

1 oz butter

1 tablespoon oil

1 lb finely sliced onions

½oz flour

Seasoning

1 pint vegetable stock

1 Bay leaf

2 slices of fried bread or toast

2oz grated cheese

Method

1. Heat the oil with the butter and sauté the onions until transparent. Add the flour and continue to cook until they are brown but not burnt. This can take 15 minutes or more and is very important.

2. Pour in the stock, add the bay leaf and seasoning before simmering for 10 minutes, it should resemble a stew rather than a soup.

3. Place the soup in two shallow, ovenproof dishes. Remove the bay leaf. Cut the fried or toasted bread into bite-sized pieces. Float them on top of the soup. Sprinkle on the cheese.

4. Slide under a preheated grill and cook until the top is brown and bubbling. Serve at once.

BACON POTAGE WITH CHEESY DUMPLINGS

I love dumplings at this time of year as they are a must with a stew! These are cheesy but you can ring the changes by adding mixed herbs. I keep both types of suet in my cupboard in case I’m making a soup for a vegetarian. Look out for off-cuts of bacon as these can easily be chopped to your requirements and are cheaper than rashers.

Ingredients

2oz butter

2oz oil

4oz smoked bacon pieces

1 large onion, chopped

2 cloves garlic, crushed

2 large carrots

2 large potatoes

1½ to 2 pints chicken or vegetable stock

Dumplings

6oz self-raising flour

2oz suet

1 tablespoon grated tasty cheese

2 level teaspoons Parmesan

½ teaspoon baking powder

Salt and pepper

Water for mixing

Method

1. Heat the oil and butter together, sauté the onion, bacon and garlic until the onion has softened. Add the rest of the finely-chopped vegetables, pour in the stock, and simmer until the vegetables are really soft.

2. Add more water if it’s too thick and give it a good stir. It can be left like this or liquidised/

3. Make the dumplings by mixing all the dry ingredients together and adding enough water to form the ‘dough’ into balls the size of walnuts.

4. Add the dumplings into the reheated soup, making sure they are submerged. Cook for 15 minutes. Serve at once.