Sweet Corn Noodle Soup
Lentil Soup – A gorgeous, nourishing soup for the thick of winter, makes enough for 4-6 people
1 medium onion, chopped
2 tbsp vegetable oil
1 clove garlic, crushed
1 cup carrots, chopped
2 sticks celery, chopped
½ cup lentils
1 bay leaf
1 tbsp freshly chopped parsley
salt and freshly ground black pepper to taste
2 ¼ cups vegetable stock or water
Heat the oil in a very large saucepan and gently sauté the garlic and onion. Add the carrots and celery and cook, stirring frequently, for 10 minutes. Wash the lentils twice in cold water, drain them and add to the pan. Add the bay leaf, parsley, salt, and pepper. Stir well. Pour the vegetable stock or water in and cover the pan. Simmer the soup for 1 ½ hours, until the lentils are very soft. Add a little extra stock if necessary.
From Linda McCartney’s Home Cooking page 56
Sweet Corn Noodle Soup – Simple to make, delicious to eat, this hot soup is warming and filling on a winter’s night.
1 quart vegetable stock or water
½ cup noodles (ribbon or flat, broken)
2 cups fresh sweet corn kernels
½ cup celery, chopped
2 hard boiled eggs, chopped
½ tsp turmeric
salt and pepper to taste
Bring the vegetable corn stock to the boil. Add the noodles and the sweet corn and boil for 5 minutes. Add the celery, chopped eggs and turmeric, stir well, reduce heat and cook for a further 10 minutes. Season to taste, serve immediately.
From Linda McCartney’s Home Cooking page 58
Pumpkin Soup – The vibrant colour of this soup – orange with small flecks of green – will cheer and warm on a chilly day. You can toast the pumpkin seeds and use them to garnish the soup (the shells of the seeds are edible, although tough).
1 ¾ lbs piece of pumpkin, peeled, seeds and fibres removed, and flesh cut up into cubes
1 ½ quarts water
2 tbsp olive oil
2 onions, chopped
¾ cup chopped parsley
sea salt and pepper to taste
In a large saucepan, simmer the pumpkin cubes in the water until they are very tender. Meanwhile, heat the oil in a frying pan and sauté the onions until golden. Puree the pumpkin and liquid in a blender or food processor, or press through a strainer, and return to the pan. Add the sautéed onions and the parsley. Season to taste and heat through.
From Linda’s Kitchen page 20