Beetroot & Tomato 🍅 Soup 🥣

I will say right off the bat that I’m not a huge fan of beetroot, but I’m trying to make different things, and experiment. This creates a glossy and zingy soup that you don’t want to spill on anything white.

Initial shoving stuff in the slow cooker stage.

Shit you’ll need:

  • Passata (mine was a 680g bottle from Ocado).
  • 250ML boiling water.
  • 175g of sliced beetroot.
  • A chopped onion.
  • 1tsp salt.
  • 1dstspn cracked black pepper.
  • 1tblspn Worcester sauce.
  • 1tsp flaked chilli.
  • 1tblspn olive oil.
  • 2 vegetable stock cubes.
  • 1tsp cayenne pepper.
  • 1tsp paprika.
  • 1tsp garlic powder or equivalent.
  • A can of coconut milk, 400g.

I’m not keen on lumps in my cooked tomato, hence why I use passata. Lumpy warm tomato is fucking horrid . 🤮

There is enough fluid in the passata to reduce the amount of water you need for this soup. Add all the ingredients to the slow cooker, aside from the coconut milk. After you’ve made sure everything has melted, turn it to auto for an hour.

After an hour, add the coconut milk and leave on low for another hour. The soup will turn a beautiful incarnadine colour that you DEFINITELY don’t want to get on yer best light clothes. I realise I mentioned that already further up. Tough shit. You can’t say you weren’t warned. 😛

GLOSSY VELVET INCARNADINE.

I haven’t decided what I’m going to eat this one with yet.

Sweet Potato & Butternut Squash Soup 🥣 🍠

This will take a while to get to soup consistency because butternut squash is a hardass bastard when it wants to be.

Hacking sweet potatoes and butternut squash to bits can be a strain on your hands if you have hands like mine, but knock yourself out if you want to. I got pre chopped stuff this time because I am being a complete clusterfuck and dropping things more than usual this week.

Shit you’ll need:

  • 2 bags of chopped butternut squash & sweet potato (mine were Ocado brand 350g each).
  • 500ML boiling water.
  • 1tsp salt.
  • 1tsp ginger.
  • 1tsp cinnamon.
  • 1dstspn cracked black pepper.
  • 1dstspn flaked chilli.
  • 2 vegetable stock cubes.
  • 1tblspn of olive oil.
  • A can of coconut milk 400g.
ORANGEY GOODNESS BUT NO ACTUAL ORANGES

Dump the butternut and sweet potato into your slow cooker. Add the seasoning and oil to the boiling water, and stir until melted. Pour into the slow cooker, and leave the contents to cook its bright orange arses off for a couple of hours, on auto.

After a couple of hours, stab a fork into the cubes to see if it’s soft enough to mash up. If it is, you can either do this with a masher, or if you want to be a flash bastard – use a hand blender. Once you’ve mashed it to buggery, add your can of coconut milk, and allow to heat through on low for another forty-five minutes.

Yes I am aware it’s a terrible flash photo.

Serve with whatever the hell you’d like, I’d probably go for garlic and coriander naan bread.

Spiced Almond and Prune Soup 🥣

This is another one I’ve never done before. I had half a bag of prunes in the fridge and decided to experiment.

Shit you’ll need:

  • 250g pitted prunes.
  • 1 cup of ground almonds.
  • 1tsp salt.
  • 1dstspn cracked black pepper.
  • 1tsp turmeric.
  • 1dstspn dried crushed chilli.
  • 1tsp basil.
  • 1tsp oregano.
  • 1tsp rosemary.
  • 1tsp cayenne.
  • 1tsp paprika.
  • 1dstspn garlic powder.
  • 1tblspn olive oil.
  • 2 vegetable stock cubes.
  • 1 chopped onion.
  • 1 400ML can of coconut milk.
  • 500ML hot water.

This recipe produces quite a thick soup, which could also double as a sauce for cooking chicken or the like, to serve with rice. I kept some in tubs to store in my freezer for exactly that purpose, although it’s more likely to be quorn, or paneer in my case.

I fucking love almonds. I haven’t used them in soup before, but I felt–fuck it– now is as good a time as any. Adding almonds along with prunes is what will thicken this soup up, so you will need lots of liquid, depending on how thick you like it. It’s worth noting that it would work very well to store as condensed soup like Campbell’s, so you can add water or milk after to get it to the desired consistency.

Cut your prunes up so they look like this

THEY ARE NOT DEAD BEETLES

Then chuck em in your slow cooker. Sprinkle all the dry ingredients on top, and mash together appropriately. Pour over the coconut milk, mix some more, and then add half the hot water, setting aside the rest. Stir a bit, and set your slow cooker to auto for an hour.

After an hour, check the consistency and add the rest of the water. If you want to use this as sauce, or keep it as concentrated soup to freeze, you might want to leave it as it is. You can also add more coconut milk (or equivalent) instead of the water for a creamier texture. I love using oat milk a lot.

I added more liquid and set it to cook on low for another hour and a half. It is bloody lovely, and tastes even better with naan bread dipped in it.