Got s00p?

[BBx]

Here is mine Carrot and Coriander

http://www.boat-drinks.co.uk/showpos...21&postcount=1

I'm going to try that Leek and Potato one next I think looks lush!

BB x

[Desmo]

Originally Posted by vix

Also wanted to ask a question, I'd like to make my own s00p but don't have a liquidiser. I do however have a smoothie maker, is it the same thing?

Don't know if a smoothie maker will do the same, although I don't see why not. We just bought an el cheapo £20 blender from Tesco's.

[vix]

Phil wont let me have any more kitchen appliances you see so I have to make do with what I've got :/

[loki]

Roasted Red Pepper Soup
Full of Mediterranean flavours this vibrant red-coloured soup tastes just as good as it looks. Really tasty and if you want a bit of heat add a sprinkle of chilli seeds or cook the onions in Chilli Oil. Added bonus, low in fat and sugar. Tasty and Healthy, now theres a refreshing change

Ingredients
8 red peppers, halved and de-seeded
1 tbsp olive oil
2 onions, sliced
1 large potato, diced
1 garlic clove, chopped
400g/14oz can chopped tomatoes
3 tbsp tomato purée
2 litres/3 ½ pints vegetable stock
freshly ground black pepper

What you need to do
1. Preheat the grill to high.
2. Place the peppers skin side up on to a baking sheet and char under the grill until the skin is blackened. Remove from the heat and place in a plastic bag for 10 minutes, then remove and discard the skin and slice the flesh.
3. Meanwhile, heat the oil in a large pan and fry the onion and garlic for 4-5 minutes until softened. Add the potato and fry for a further minute.
4. Add the tomatoes, tomato purée, red peppers, and vegetable stock. Bring to the boil, cover and simmer for 12-15 minutes, until the potatoes are tender.
5. Transfer to a food processor or blender and blend until smooth. Season well with black pepper.

[BBx]

Originally Posted by Lozza

Leek & Potato Soup, Serves 4

• 3 leeks, sliced
• 25g butter
• 225g potatoes, diced
• 600ml veg or chicken stock
• 100ml milk
• slat and freshly ground pepper to taste

Put the leeks and butter in a pan and fry gently stirring for 5 minutes. Add the potatoes, stock and seasoning, bring to the boil, reduce heat, cover and simmer for 20 minutes . Leave to cool slightly add the milk, then puree in a blender, return to the pan heat through and serve!

I just made this (despite getting told off )

And it is delicious!!! \o/

BB x

[vix]

I've so far made three s00ps in the past 2 days, Leek & potato, Kate's tomato & lentil, and a sweet potato and ginger one which I sort of made up.

Mmmm they are all yummy and I'm going to live off s00p for a while

[Muban]

I've just made up some soup from what I had in the cupboard. It's yummy, though it's got quite a sweet flavour about it:

One large red onion
One butternut squash
2 medium bell peppers
Garlic puree or 1 garlic clove crushed
1 knorr vegetable stock pot
boiling water

Pre heat oven to 200
Remove seeds and skin from squash and chop up into large chunks, deseed peppers and chop into quarters, chop onion into large chunks.
Line a large roasting tin with foil and add a little oil. Put all the vegetables into the tin and toss to coat with a little oil. Roast for 40 minutes (at this point you can peel off the skin from the peppers if you want.... I did though it would probably be fine if you left it on). Add a tiny bit of oil to the pan and fry the garlic gently for a minute or so. Then add the vegetables, stock pot and enough water to come a centimetre or two above the vegetables. Simmer for 10 minutes then blend until smooth.

That's it....... you might want to add a little more water depending on how big the squash etc. was. Season if needed but mine didn't need it.

[G|mp]

G|mp's Leek and Potato.

2 Large Leeks
1 Spanish Onion
Knob of butter
3-4 cloves of Garlic
2 pints of chicken stock
4-5 potatoes

Dice your potatoes, part boil for 5 minutes

Slice up you leeks and onions and sweat them off in the knob of butter with the chopped up garlic.

Add the potatoes and give it all a stir around so the butter coats everything.

Grind some black pepper over everything (use white if you want but I like the speckles!)

Add the chicken stock and bring up to a simmer, stick the lid on and let it simmer for at least half hour, checking and stirring every now and then.

Serve with crusty bread and butter.

Not very healthy but damn tasty! I make lots of this and freeze it if need be, it always tastes better the day after cooking

[Kitten]

oooh that sounds goooooooooood.

[G|mp]

Very moreish, make lots!