Lightly spiced tomato and red lentil soup

Ready in 1 hour Serves: 4 Prep: 20 mins Cook: 40 minsIngredients1 tbsp olive oil1 onion, roughly chopped2 celery sticks, roughly chopped1 carrot, peeled and roughly chopped1 garlic clove, crushed1 tsp ground cumin½ tsp ground coriander175g split red lentils1.2 litres vegetable stock400g can plum tomatoes2 tsp tomato purée1 bay leafFor garnishing:4 tbsp Greek yoghurt2 tbsp chopped […]

St Seraphim Soup

St Seraphim Soup From Soups from a Monastery Kitchen, Brother Victoire-Antoine, Arcadia Publishing 1996) 4 servings Ingredients 4 tablespoons butter or oil 8 oz, (225g) rice 3 pts, (1.71) boiling water 1 large carrot, grated 1 onion, sliced  I green pepper, cut into small pieces 2 tablespoons chopped parsley salt and pepper to taste sprinkle […]

Cream of Celery Soup

From: Soups from a Monastery Kitchen, Brother Victor-Antoine pub Arcadia 1996 Ingredients: 1 garlic clove 6 celery stalks 2 leeks or onions 2 potatoes 3 pints(1.7l) water 8.5 oz (240ml) white sauce* Salt and pepper to taste Chopped dill to garnish Method: 1. Wash, peel and trim the vegetables. Slice them into thin pieces. Pour […]

Cold Courgette Soup

4-6 servings from Soups from a Monastery Kitchen, Brother Victor-Antoine, Arcadia Publishing, 1996 Ingredients 6 medium sized courgettes 1 leek 1 tsp salt 2 pints (1.2L) water 1/2 cup (2 oz, 50g pesto) 1 8 oz (225g) container plain yoghurt fresh basil leaves and extra yoghurt as garnish 3 tablespoons lemon juice Method 1. Slice […]

Tomato Soup

Serves 4-6 people Fry together in butter: 2 medium onions, chopped 1 red or orange pepper, chopped (optional) 2 cloves (roasted if possible) garlic. 7 small ripe tomatoes – chop, add and fry 10 minutes. Mix 500ml boiling water + 1 vegetable stock pot. Add to soup with 1 tin chopped tomatoes. Simmer 30 minutes. […]