TWO BOWLS OF SOUPER GREEN SOUP

I love making soups,  it is probably the first thing I ever learned to cook. Both my Nana and my mum make a brilliant bowl of soup so I had good teachers. Soup is something that anyone can cook, it is so easy but you can make so many varieties and let’s face it nothing else feels quite so comforting as a good bowl of soup! Plus if you make a big batch of soup you can freeze portions to use later. My friend at work and I share an office and take turns to bring in soup  most days. Is a very cheap and tasty lunch! She makes a mean tomato and chorizo soup, I must get the recipe…..

Anyway I have feeling a tad run down at the moment so I thought on this rainy Sunday afternoon I would make some healthy, hearty and very green soup.  I decided on a slight twist on the good old favourite pea and ham and also a batch of superfood watercress. Both peas and watercress are bursting with vitamins and various other things that are good for you. Apparently Elizabeth Hurley swears by the watercress soup diet and she looks pretty damn good!

So here are the recipes and a few pics, give them a try!

Pea and Pancetta Soup with a Moroccan Twist

Ingredients

1 large potato, cubed

1 medium onion, diced
2 cloves garlic
1kg of frozen peas
150g of chopped pancetta
½ glass of white wine
1.25 litre chicken/veg stock
1 level teaspoon of paprika
1 level teaspoon of cumin
Olive oil

1.       Heat large pan and add the pancetta. You don’t need oil as the fat from the pancetta will do its own thing. Cook for a couple of mins.

     2.       Add onion/garlic/potato and wine and heat for 3-4 minutes.

3.       Add stock and spices and simmer for approx 10 mins

4.       Add peas and cook for a further 4-5 mins, seasoning as necessary.

5.       Take off the heat and blend the soup.

6.       Serve in a warm bowl with a few crispy pieces of pancetta to decorate and a drizzle of olive oil.

Watercress Super Soup

Ingredients

Butter
1 large potato, cubed
1 medium onion, diced
2 cloves garlic
150g of watercress
The white of  1 large leek
1.25 litres of chicken/veg stock
A splash of milk
Crème fraiche

1.       Melt a good sized knob of butter in a pan.

2.       Add potatoes/leek/onion and garlic to pan and sweat with lid on for approx 6-7 mins

3.       Roughly chop watercress, in particular any thick stalks

4.       Add stock and watercress to pan. Also add a splash of milk

5.       Leave to simmer for about 10 minutes. Check seasoning.

6.       Take off heat and blend.

7.       Serve in a warm bowl with a blob of crème fraiche