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Cauliflower Soup

Cauliflower Soup
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Cauliflower Soup
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Ingredients
Servings:
Instructions
  1. Heat the oil on a medium heat in a large soup pot. Add the garlic and all the vegetables and cook for 10 minutes until the vegetables are softened but not coloured, stirring occasionally.
  2. Add the water (stock) to the pan, stir well and bring to the boil. Cover and turn the heat down to low. Simmer for 15min or until the vegetables are cooked through.
  3. Remove from the heat. Blend with the hand blender until smooth and season to taste. Sprinkle with some fresh chopped parsley.
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Potato Leek Soup

Potato Leek Soup
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Potato Leek Soup
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Ingredients
Servings:
Instructions
  1. Cut the leeks lengthwise and wash any dirt or mud hiding inside. Slice the white and light green parts of the leeks.
  2. Heat the oil on a medium heat in a large soup pot. Add the chopped leeks and some salt then cook, stirring regularly until soft and wilted.
  3. Add the potatoes, bay leaf and water (broth) and bring to a boil. Cover and turn the heat down to low. Simmer for 15min or until the potatoes are very soft.
  4. Remove the bay leaf then blend the soup about half of the soup if you want a chunky soup or all of it if you like the soup to be smooth.
  5. Add freshly ground pepper and more salt to taste. Sprinkle with some fresh chopped parsley.
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Smoked ham hock and lentil soup

Smoked ham hock and lentil soup
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Smoked ham hock and lentil soup
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Ingredients
Servings:
Instructions
  1. Add the hocks to a medium saucepan and cover with water. Bring to the boil and cook for five minutes. Drain the hocks and add back to a clean saucepan. Cover with 4½ litres of water and simmer for 40 minutes.
  2. Meanwhile, add the lentils to a saucepan of boiling water. Bring up to a simmer and drain.
  3. Heat the oil in a large saucepan over medium heat. Add the onion, leek and garlic and cook for about 10 minutes until golden.
  4. Add the bay leaves and lentils and stir through. Add the hocks and their broth and simmer for 40 minutes.
  5. When the meat is coming away from the bones, turn off the heat, remove the hocks and set aside. Once cool enough to handle, pick off the meat and discard the skin and any gristly bits. Break the meat into bite-sized pieces and add back to the pan with the parsley. Adjust the seasoning if necessary and cook for five more minutes.
  6. To serve, poach the eggs to your liking. Serve each bowl of soup with an egg, a drizzle of oil and a good grind of pepper.
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