Lonely Veg Soup

I bought leeks for another dish and had some leftover, I planned on making a leek and potato soup, but sometimes I find it a bit heavy/stodgy so instead I just kind of made this up with the veg that was looking a bit lonely in the fridge….

Unlike most of the soups I ‘just kind of make up’ using the contents of my fridge, this one was actually quite tasty.  Maybe I’m getting better at it….

The chorizo and chilli gave it a nice flavour!

  • 1-2 tablespoons olive oil
  • 25g butter
  • 1 Leek
  • 1 Onion
  • 1 carrot
  • 2 celery stalks
  • 2 clove garlic
  • 1/2 chilli chopped
  • 1 medium potato
  • chorizo (6-7 thin slices of pre-sliced)
  • Bay leaf
  • Thyme
  • 2 Chicken Stock (or Veg if you prefer) cubes
  • 1.5 litre water
  • salt & pepper
  • Handful of split peas
  1. Chop the onion, celery, carrot, garlic, leek and chilli and gently saute for a few minutes in the oil and butter
  2. Peel and chop the potato and add to the veg along with the chorizo and add to the veg stirring and allow to cook on medium heat for another 2-3 minutes
  3. Add the water and stock cubes, along with the bay leaf and a couple of thyme sprigs, bring to the boil and allow to simmer until veg is tender.
  4. Blitz with hand blender adding salt and pepper to taste.
  5. At this point I found the soup to still be quite thin so I added in a handful of split peas and simmered for about another 10-15 minutes.
  6. You should probably add these along with the potatoes at the earlier point or instead add only 1 litre of water.  Though I like the flavour the split peas bring!
  7. Blitz again and enjoy!


4th October: An update on the Lonely Veg Soup…..

I made a second batch, but had no celery or potatoes left so used a 1/4 of celeriac instead – worked a treat

I was out of chilli too so put in some chilli flakes/pepper mixture and about 2 teaspoons of harrisa paste – give it bit more of a kick.

Add the last of the split peas which was slightly more than a handful – so this batch was thicker, next time I’ll keep to the handful but it’s all a matter of taste!

Tuscan Bean Soup

For a broken jaw….

Poor Tim was very unforunate early in 2012 when he was the victim of a vicious assault on the football pitch and came away with a broken jaw.

All the ladies rallied around producing liquid food for him, I think he still has quite a few of our tupperwares, anyway, our mammies would be proud of us.

I thought he would need some serious protein so found this recipe in one of the Avoca books, and it turned out quite delicious!


  • 1 onion, peeled and chopped
  • 2 tablespoons olive oil
  • 3 celery sticks, finely diced
  • 2 large carrots, finely diced
  • 75g streaky bacon, cut into bite-sized pieces
  • 3 garlic cloves, peeled and crushed
  • 1.2 litres vegetable stock
  • 3 x 400g cans of chopped tomatoes
  • 1 bay leaf
  • pinch of sugar
  • 110g canned cannellini beans, drained and well rinsed
  • 1 dessertspoon oregano
  1. Saute the onion in the olive oil for 10 minutes or until translucent.
  2. Add the celery, carrots and bacon and cook for 5 minutes.
  3. Add the garlic and cook for 1 minute, then stir in the stock and tomatoes.  Season well, adding the bay leaf and sugar.
  4. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until the vegetables are cooked but still al dente.
  5. Stir in the beans and oregano and cook for 5 minutes.
  6. Remove the bay leaf and serve with croutons and some pesto if you fancy it.

Obviously, as Tim’s jaw was wired shut I also blended the soup smooth, I prefer smooth soups anyway but next time I might try it chunky….

26th October 2013

Update on Tuscan Bean Soup – I used salami as couldn’t find any rashers, and as I only had 2 tins of tomatoes I threw in the leftover 400ml of tomato sauce from the Bolognese – it was very very tasty….!

Thai Coconut Pumpkin Soup

The first time I made this soup I brought it in a flask out to the Elephant pitches of BSB ….

… myself, Sylvia, Phil, Aonghus and Caoimhe had volunteered to coach (aka babysit) the kids Gaelic Football Club

It was an enjoyable training session, but freeeeeezing cold.  I don’t think I’ve ever been so happy to drink something warm and soothing than that day – and this was the perfect thing for it…

I’m still working on the right amount of chillis for hotness – one large one is definitely not enough – will keep you posted!


1 tablespoon vegetable oil
25g butter
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chillis, chopped
1 tablespoon chopped lemongrass (I am not a fan of lemongrass so I leave this out)
500ml chicken stock
350ml coconut milk
475g peeled and diced pumpkin or squash
1 bunch fresh basil leaves


  1. In a medium saucepan, heat oil and butter over low heat.
  2. Cook garlic, shallots, chillies and lemon grass until fragrant.
  3. Stir in chicken stock, coconut milk and pumpkin; bring to the boil.
  4. Cook until pumpkin softens.
  5. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve garnished with basil leaves.

Pie Pumpkin