Mrs Geekies Homemade Soups - Spicy Lentil, Leek and Potato - quick and really easy to make.

With winter here our thoughts turn to warming foods and the following are the first in a series of tried and tested delicious soups which can be prepared in advance and frozen into portion sizes. For those watching their diet the soup together with some chucks of crusty bread, either shop or home-made, makes a satisfying lunch..

This soup has been a firm favourite with the family.

Mrs Geekie’s Spicy lentil soup

Serves 4

Preparation time: 10 minutes

Cooking time: 50 minutes (approximately)

Total time: about one hour

Ingredients

1 onion, chopped

2 cloves garlic, peel and crushed

1 tbsp oil or spray oil

¾ tsp ground cumin

¾ tsp ground coriander

¼ - ½ tsp ground chilli powder (to taste)

7 oz (200g) split red lentils

2½ pints (1.5 litres) chicken stock

Juice of ½ lemon

Salt and freshly ground pepper

Method

1. In a large saucepan, cook the onion and garlic gently until softened and just beginning to colour.

2. Add the spices and stir until the aroma rises.

3. Add the lentils and chicken stock bring to the boil, cover and simmer gently for 30 – 40 minutes until the lentils are breaking up.

4. Remove from the heat, blend in a liquidiser or processor, stir in the lemon juice and season to taste.

According to taste you could add a swirl of cream, a little chopped coriander and a pinch of paprika.

Personally as the soup already contains coriander I would not add chopped unless you really like it.

This soup can be served hot or cold and therefore enjoyed throughout the year.

Mrs Geekie’s Leek & potato soup

Serves 4

Preparation time: 10 - 15 minutes

Cooking time: 45 – 60 minutes

Total time: 55 – 70 minutes

Ingredients

1 onion, chopped

1 -2 garlic cloves, peeled and crushed

3 large (or 4 small) leeks, chopped

2⅛ pints (1.25 litres) chicken stock

6 oz (200g) potatoes, peeled and chopped

¼ pint (150 ml) skimmed or semi-skimmed milk

Salt & pepper to taste

Method

1. Put the onion, garlic and leeks in a large saucepan with about ¼ of the stock, bring to the boil and boil for 5 - 10 minutes. Uncover the pan, reduce the heat, and simmer gently for 20 – 30 minutes until the vegetables are soft and golden. Keep an eye on the pan and add a little more stock if it becomes too dry.

2. Add the potatoes with the rest of the stock, season to taste, and simmer for 20 minutes until the potatoes are tender.

3. Blend the soup in a liquidiser or processor, stir in the milk, and heat through.

Again you could add a swirl of cream or a little chopped parsley, but this is personal taste.

If used from frozen, the soups, because they contain no chemicals or emulsifiers, can separate. All that is needed is to stir while reheating and all components will return to normal.

To really add to the home made flavour try cooking your own bread or rolls either by hand or using a bread maker, it's really simple.