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After enjoying a bit of issue 141 over breakfast, I set out on a 90 minute climbtastic ride, returned home, showered and looked around for something to eat. Then I remembered Charlie’s roasted red soup. There’s something altogether more engaging about reading a recipe from a magazine rather than a website and cooking a soup from scratch on a windy, wet winter’s day is very therapeutic. I put Andrew Hill’s Blackfire on the turntable and swung around the kitchen gathering ingredients, roasted peppers and tomatoes, fried the onion and garlic then brought it all together with the stock. Flipped sides on the record and waited the 20 minutes for the soup to simmer away, the aroma gradually permeating the ground floor of the house. Finally the time came to eat… and what a success! Very nicely judged Charlie, so thanks for sharing.
I’m vegetarian so left out the anchovies but added some oregano, which seemed to work. I’d have loved to have cooked the cheesy chilli cakes too, but with middle age has come a distinct intolerance to gluten, so perhaps Charlie could experiment with a gluten free version for those of us in this sadly diminished state.
Anyone else got any great soup recipes they’d like to share? I find I end up making the same two or three soups, which are very tasty, but variety is the spice of life and all.
If you are a veggie, the anchovies could easily be replaced with red Miso paste - which will give you body and umami.
Great idea. I haven’t used red miso paste before but will try and find some and give it a go.
If you are a veggie, the anchovies could easily be replaced with red Miso paste – which will give you body and umami.
Seconded.
Also/alternatively - dried porcini (soak them in a little boiling water first) and a spoon of tamari.
Or
- Nutritional yeast flakes
- Cut up some nori/seaweed etc
- Maggi seasoning
- Tblspn of rich balsamic vinegar, use to deglaze the soffrito and then cook off. Adds a nice umami flavour especially with porcini. I use this one a lot.
- Etc
Loads of options
Anyone else got any great soup recipes they’d like to share? I find I end up making the same two or three soups, which are very tasty, but variety is the spice of life and all.
Have a few. Heres a really simple one:
Green Soup
1 dessert spoon veg oil
2 chopped onions
4 cloves chopped garlic
large bunch curly kale (pull any big stalks off)
1 lge cauliflower chopped
1 big stem broccoli florets chopped
1 veg stock cube or 2tsp marigold veg stock powder or yr own stock etc
method:
Heat oil in big pan to soften onions (not browned)
Add cauli and broccoli, sautee 4 mins
Just cover with boiling water, add stock cube/powder and boil until softish
Add salt/pepper to taste
Add kale and squash down with lid so covered.
Cook until kale is soft, about 5 min
Remove from heat, let cool a while then blend smooth. Add more stock if thinner soup required.
My go-to soup is Minestrone but absolutely improves immeasurably when left overnight.
Onion, carrot, courgette, red or green pepper, fine beans all chopped to about 1cm. Coarsely chopped garlic clove or two. Tin of tomatoes, tin of cannelini or borlotti beans, handful of smallish pasta. Extra water so it's soup not stew, veg (Maggi) stock.
Serve with olive oil, black pepper and parmesan on top (optional, but...)
And garlic rubbed ciabatta or sourdough, olive oil and salt. Or crusty bread of choice.
So easy, ridiculously satisfying. But save it overnight!
Mad good hearty soup
Red lentils (one cup)
Buckwheat grits (half cup)
(Rinse lentils and buckwheat until water runs clear, sieve then add to medium pan)
Crumble in 1.5 veg stock cube (‘Kallo Umami’ cubes are good, or low sodium Marigold)
Add 4 cups water and bring to boil.
Turn low and simmer for 5 mins. Turn off heat. Meanwhile:
Roughly chop the following
Leeks (two large)
Small red onion
One medium potato
Carrots x 2
Celery x 2 sticks
In another pan:
Heat tablespoon of olive oil
Add bay leaf and all of the chopped veg
Turn heat really low, stirring when needed until veg are soft and onions beginning to caramelise golden brown (not dark brown!)
Deglaze pan by stirring in a tbspn of Balsamic vinegar
Stir in:
Nutmeg 1/4 tsp
Thyme 1/4tsp
Cumin 1/2 tsp
Smoked paprika 1/2 tsp
1/2 tbsp of blackstrap molasses (best) or dark brown sugar (acceptable)
Cherry toms x 5 or 1 large tomato
Black pepper 1/4tsp
Garlic powder 1 tsp
Now add the pre-softened lentils and buckwheat along with their liquid. Add more water if required.
Cook for further 10 mins or until carrots and potatoes are soft. Remove from heat.
Remove bay leaf then blend the soup smooth. Add water if required.
Serve hot with a swirl of cream (I use Oatly Creamy Oat) or lemon juice to taste
(Forgot to say, add salt to taste)
Great to have recipes in the magazine.
Can’t wait for the new sections ….at home with - insert famous mountain biker - and the weddings and newborn announcements.
It did have it's own thread -
https://singletrackmag.com/forum/topic/singletrack-kitchen-charlies-cheesy-chilli-cakes-roasted-red-soup/#post-12232099
Without the scones/hotcakes though? Madness!
I do enjoy a good soup. I'm trying to think of a recipe I've not already posted on previous soup recipe threads.
I'm doing leek & potato for tea tonight, special Valentine's Day request as it's my OH's favourite. I've almost certainly posted this before but I might as well drop it here.
..
[size=30]Leek & Potato Soup[/size]
Serves two hungry people
Ingredients
1tbsp butter
2 cloves garlic
300g leeks (one large leek per person for shopping purposes)
300g potatoes (again, one good-sized spud per person)
1 onion
600ml veggie stock (3x veggie OXO cubes will do)
black pepper
150ml milk
Method
Chop and wash the leeks. The easiest way I've found to chop them is to lop the dark green leafy bits off and then slice them lengthways twice, not quite to the end of the root. Then cut into 1cm pieces crossways. You need to wash the leeks as they tend to hold soil inside the layers, and you're not making leek and dirt soup. Peel and dice the onion, and finely chop or crush the garlic.
Melt the butter in a big pan on a medium heat. Add the onion / leek / garlic and fry gently for about ten minutes until the leeks are soft and buttery. Stir regularly, you don't want the oniony mix to stick or brown.
Whilst the leeks are cooking, peel and dice the spuds, about 1cm cubes is good.
When the leeks are softened, pour in the stock and add the spuds. Give it a generous twist of black pepper. Don't be shy, the nuttiness of the pepper is pretty much essential to this recipe. I don't believe it needs additional salt as the stock cubes are pretty salty in themselves, but if you're using different stock then you might need salt at the stage. Use common sense here, you can add more salt when serving but if there's too much you can't take it out again.
Turn up the heat to bring the soup up to simmering point, then reduce it so that it's simmering gently rather than boiling like mad. Leave it to simmer for about 20 minutes, till the spuds are softened through. Stir regularly so that it cooks evenly and doesn't stick.
A couple of minutes before it's done, add the milk. If you're using creamy milk you might need to let it cool a little first to avoid it curdling. You can leave it chunky or if you're going to liquidise it then do it now whilst the temperature's reduced. I usually have at it with a potato masher so that it's coarse, kinda halfway between the two. Bring it back up to temperature, stirring to avoid a skin forming, then serve with warm crusty bread.
Nom.
Here, this will save me reposting it. This is my all-time favourite soup recipe. There's some other good suggestions on this thread too.
I’m doing leek & potato for tea tonight, special Valentine’s Day request as it’s my OH’s favourite
Snap. I made mine yesterday, same recipe as yours basically, along with a butternut squash soup for those children that won't eat leeks. I'll be bringing a flask to work with me for the rest of the week as well. 😀
Our favourite though is Snot Green Soup.
Onion
Garlic
A potato.
2 courgettes
A bag of spinach.
A big handful of parsley.
Veggie stock.
Cream.
Make it like you normally make a soup and make proper garlicky, herby croutons to go with it. It's absolutely gorgeous.