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Two of our favourite winter warmer soups!

I am big into making soups, especially in the winter when it’s cold out. As I write this my toddler is going to her nounou (French childminder) three days a week, and I send her with a packed lunch and snacks. One of my go-to’s for her to have at the moment is soup and a sandwich. She loves to “dip it” her sandwich into her soup, and I am content in the knowledge that she has something warm, filling and nutritious to help her through the day. I make up a batch of soup the day/evening before so that we all have lunch ready for the next day. On my work days I don’t like to take too much time over lunch so knowing it is already prepared is a huge bonus. 

These are two of our absolute favourites, simple and fast to make, full of goodness, and delicious.

Both of these recipes make enough for four people.

CARROT, RED LENTIL  AND GINGER SOUP

With vitamin A and fibre rich carrots to fill you up, lentils for protein and fresh ginger to help stave off those winter colds, this comforting soup is a regular in our home. 

Ingredients.

  • 1 medium onion, peeled and sliced
  • A thumb sized piece of fresh ginger, peeled and finely chopped 
  • 5 medium carrots, sliced. Tip; Wash the carrots but don’t peel them, a lot of their goodness lies just under the skin
  • 2 garlic cloves, peeled and finely sliced
  • 80g red lentils
  • 1 Litre of chicken or vegetable stock (low sodium stock for babies under 2)

Method.

  1. Put a slurp of olive oil into a medium to large sized pan, add the onions and ginger (along with a pinch of salt to stop the onions from burning) and cook slowly for 4-5 minutes until the onions are starting to soften and go translucent.
  2. Add the garlic and cook for another minute or two until it becomes aromatic.
  3. Stir in the lentils, then add the stock and carrots.
  4. Bring to a simmer, put a lid on and cook on a medium to high heat for 25 minutes until the carrots are soft, stirring regularly. Tip; If the soup dries out and starts catching on the bottom of the pan add a little more water.
  5. Blitz to your preferred consistency and serve with a swirl of coconut milk or creme fraiche, some seeds and a sprinkle of coriander. Oh and of course the obligatory buttered French baguette!   
On this particular day I served Aylas with sweetcorn fritters which were also a hit!

ROASTED TOMATO AND GARLIC SOUP

Who doesn’t love tomato soup? Rich in Vitamin C and antioxidants this is the perfect winter soup for the whole family. 

Ingredients.

  • 8 medium sized tomatoes, as ripe as you can get, cut in half
  • 3 garlic cloves, whole with skin left on
  • 1 yellow onion, peeled and quartered
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • 1½ tsps sugar
  • 350ml vegetable or chicken stock (low sodium if using for babies under two)
  • 1 tbsp creme fraiche
  • Salt and Pepper to taste

Method.

  1. Preheat your oven to 180°C (356°F)
  2. Place the halved tomatoes on a lined baking sheet and drizzle with the olive oil.
  3. Sprinkle over the sugar (this will help the tomatoes caramelize) herbs, and salt and pepper to taste.
  4. Roast in the oven for 45-50 minutes. You want the tomatoes to be softened and have some good colour on them. 
  5. Put the roasted tomatoes and onions into a blender, along with the garlic cloves squeezed out of their skins. 
  6. Add the stock and creme fraiche then blend until smooth and silky.

We love ours with hot melty cheese toasties. 

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