Warming Winter Soups

As the temperatures drop Grayshott Spa’s Executive Chef Adam Palmer shares three delicious and nourishing soups to help you get through the winter months.

Homemade winter soups are an ideal way to warm the soul without stretching the waistline!

I have chosen the three soups below as they are delicious, easy to make and packed with seasonal and nutritious ingedients as well as keeping inline with  Grayshott Spa’s food philosophy.  Enjoy!

Bean Soup with Mint

Serves 4

70g leek (white part only) cut into ½ inch cubes
100g onion cut into to ½ inch cubes
70g celery cut into ½ inch cubes
1 clove of garlic
2 bay leaves
115g of canned butter beans drained, rinsed under cold water
1 ¼ pints vegetable stock
1 x tbsp of chopped mint
125ml of skimmed milk

For the garnish
Ground pepper
3 x tbsp of 0% fat fromage frais

Method:
1. Put the leek, onion, celery and garlic into a large saucepan over a high heat and cook, stirring consistently for 5 minutes, or until softened but not coloured. You will not need any oil as the steam and the continuous stirring will prevent the vegetables from sticking.
2. Add the bay leaves, beans stock and mint, stir well and reduce heat to simmer for 20 mins or until the vegetables are mushy.
3. Remove the bay leaf leaves from the soup and discard. Using a hand held electric blender blend the soup until smooth or use a food processor. Stir in the milk and pass through a medium sieve into a serving dish.
4. To serve, pour into soup bowls and garnish with a swirl of fromage frais and black pepper.                    

Root Vegetable Soup

Serves 6

225g peeled carrots cut into 2 inch strips
225g peeled celeriac cut into 2 inch pieces
225g leeks cut into 2 inch lengths
225g peeled swede cut into 2 inch pieces
1 small onion roughly chopped
1.5 litres of stock made with Marigold Swiss Bouillon vegetable powder
3 bay leaves

To serve
6 tsp of fat-free Greek yoghurt
A few fresh chives snipped.

Method:
1. Place all the vegetables into a casserole dish and bring up to a gentle simmer.
2. Place in the lowest part of the oven and leave it there for 3 hours, by which time the vegetables will be meltingly tender.
3. Remove the bay leaves and use a hand held blender or liquidiser
4. Gently reheat and serve the soup with a tsp of Greek yoghurt swirled into each and garnished with fresh chives.

Lentil Soup

Serves 4

200g red lentils
1 medium onion
2 cloves of garlic
1 litre of vegetable stock
Juice and rind of 1 lemon
½ tsp ground coriander seeds
½ tsp of ground cumin
½ tsp of black peppercorns (ground)
2 tbsp olive oil

Method:
1. Peel onion and slice finely, peel and crush the garlic
2. Heat the oil in a large pan and add the onion and garlic, sauté till soft
3. Add the pepper, cumin and coriander to the pan and cook for a further 2 mins
4. Add the lentils, lemon juice and rind and vegetable stock. Cover and simmer gently for 25 minutes, until the lentils are soft. Stir regularly to stop the soup from sticking
5. Season with salt to taste.