Moyra’s Soup Recipes

By popular demand, here are the recipes for some of the soups provided by Moyra at our meetings.

Parsnip and Ham

2 Large Parsnips, peeled and cut into small chunks
1 Large White Onion, peeled and cut into small chunks
25 gms Butter
500 mls Vegetable Stock, made from 1 stock cube or bouillon powder
150 gms Cooked Ham, finely chopped
1/4 teaspoon ground nutmeg

Method

Melt the butter in a large saucepan. Add the onion and fry gently till softened but not browned. Add the parsnips and continue to cook until the butter is absorbed.
Add the stock, bring to the boil and then simmer for about half an hour or until the parsnip is soft.
Allow to cool slightly, then, either using a liquidiser or stick blender, liquidise until smooth.
Add the ham and nutmeg, taste to check seasoning, and adjust if necessary. You may need to dilute the soup if too thick.

Sweet Potato, Tomato and Red Pepper

2 Medium Sweet Potatoes, peeled and cut into small chunks
1 Large White Onion, peeled and cut into small chunks
1 Large Red Pepper, de-seeded and cut into small chunks
1/2 carton or 1/2 tin of Passata (you can use tinned chopped tomato)
25 gms Butter
400 mls Vegetable Stock (see previous recipe)

Method

Melt the butter in a large saucepan. Add the onion and fry gently till softened but not browned. Add the sweet potato and red pepper and continue to cook until the butter is absorbed.
Add the stock and passata, bring to the boil and then simmer for about half an hour or until the vegetables are soft.
Allow to cool slightly, then, either using a liquidiser or stick blender, liquidise until smooth.
Taste to check seasoning, and adjust if necessary. You may need to dilute the soup if too thick.

Both soups will keep for 2-3 days in the fridge. They can also be portioned into containers and stored in the freezer until needed.

You can adapt the 2nd recipe by substituting a medium butternut squash for the sweet potato and adding chili powder to taste – don’t be too heavy handed.

Enjoy!