Archives for category: Soups

This soup is so delicious!  In Scotland we like to dunk about 4 slices of bread in the biggest bowl of soup you can get and slam it down quick without even tasting it!  Its kinda a tradition! lol .  With this soup – too much can be too filling because of the cream. We like a medium sized portion with a nice warm crusty roll or baguette – go ahead and add to the richness by putting butter on your roll and watch it melt with the heat – its DEVINE!

  • 1 kg pumpkin – deseeded, peeled and cubed – or you could use butternut squash
  • 2 onions chopped finely – I used 3 because they were really small
  • 3 tbsp olive oil
  • 700 mls Vegetable stock (or chicken) – I used 2 knorr vegetable cubes
  • 6 dashes of tabasco sauce
  • level teaspoon of chilli flakes
  • 150 mls double cream
  • salt and pepper
  1. Fry the onions in the oil in your soup pot until soft but not brown
  2. Add the pumpkin and fry until it changes colour – like almost golden (lighter)
  3. Add the stock, tabasco and chilli, bring to the boil and simmer for about ten minutes – the pumpkin should be soft by then
  4. Add the cream, bring back to the boil then blitz with a handblender – then serve – I however like to let it cool and put it in the fridge for a while to let all the flavours intensify, then take out and reheat what I need.

Enjoy x


I like soups.  I make them weekly.  But as the year goes on, I rarely make soups in the warmer weather – I like soups when its cold.  Makes me feel kinda cosy, and I like to be cosy.

I very rarely freeze soups because I think it impares the taste.  Although I prefer soup that is a day old so that the flavours all infuse together. 

Soup is a good and healthy way of tricking kids into eating their vegetables.  Blend it!  Whoever invented blenders should be made a saint! lol

There are some soups I like to blend, some I like to mash and some I like to do nothing to.  For instance, a good hearty broth should have nice lumps of chopped vegetables and also some vegetables grated to get a balance of textures and flavours.  Grating vegetables releases more flavour.

I hope you enjoy my recipes – there wont be many at first because as I said – I prefer soups when its the colder weather.

Enjoy x

I invented this recipe by accident.  I came home from work one night and was craving some warm soup.  We rarely have tins of soup in our cupboard because I normally make soup on a weekly basis.  I went to our vegetable supplies and decided that it was a tad scarce and thought I would struggle to make a decent soup that was tasty.  Anyhows – I threw some vegetables and stuff together and came up with the most delicious soup that tasted soooo creamy – even although there was no cream in it and I have to say – it has became my most favourite soup in the whole world – nice with a bread roll to dip in!  So here it is….K’s Carrot & Onion Soup.  Enjoy x


  1. 4 large carrots
  2. 2 large onions
  3. 2 small/medium potatoes
  4. red lentils – about 3 handfuls
  5. 3 ham stock cubes
  6. salt – I use Low salt at all times
  7. 2 large bay leaves (some can be so teeny)
  8. water

Now wait til you hear the method – its so simple!


Once you have rinsed the lentils and washed and chopped the veg put every ingredient in a large pot, bring to the boil and simmer til the veg are really tender.  Then blend using a hand blender, then cool and store appropriately.  EASY!

I use within 2 days but I am sure it would last 3 days if cooled and stored appropriately.