(Diet) Day 39 – the last of the soup swop recipes!
So the last of the soup swop dishes have gone into the freezer, ready for later this week and next. One is an old favourite of mine, Carrot and Coriander, the other is Florence’s Carrot and Fennel Soup with Cod and Dill (which personally I’m waiting for a night on my own, when I can indulge with a nice glass of Chardonnay!!). Just about everyone has raved about their soup swops over the last few days, so it certainly has been a great success in terms of a great party, and a new way to be exposed to super soup recipes (excuse the pun!). Can’t wait to start thinking about the next ‘swop’, may’be an Easter theme on cookies and cupcakes!!
I thought I had better get the recipes on the blog now, while the momentum is still going for soup, so here goes;
Lizzi’s Carrot and Coriander Soup
Florence’s Carrot and Fennel Soup with Cod and Dill
Ingredients for 8 people
- 500g cod fillet
- 1 onion
- 750g carrots
- 300g potatoes
- 1 fennel
- 3 tablets vegetable stock
- 1 1/2 litres water
- salt and pepper
Fill a pot with 1 1/2 litres of water, and add the stock tablets, with all the vegetables, except the dill
The vegetables should be cut into small pieces. Cook for 15-20 mins
In the meantime, cut the fish into 2cm pieces
When the vegetables are cooked, mix everything together with a blender.
Put the pieces of fish in the soup and cook for 5 mins.
Add some salt and pepper to taste.
Fill the bowls with the soup and finish off with a touch of dill.
- Recipe for Spicy Sausage, Lentil, and Tomato Soup (kalynskitchen.blogspot.com)
- Winter Vegetable Soup Recipe (mademan.com)
and these two sound like wonderful raw food varieties of soup…….
- Carrot Juice Soup Recipe (rawlivingfoods.typepad.com)
- Adam Cho’s Honeydew and Fennel Soup Recipe (averagebetty.com)