Category Archives: Soups

John’s Lentil Soup

Makes about 10 Bowls


  • 3 Cups Lentils
  • 1 Cup Yellow Split Peas
  • 1 Smoked Gammon Joint
  • 3 Small Leeks
  • 1 Onion
  • 4 Large Carrots
  • 1 Small Turnip about equal quantities to the carrots.
  • ½ Head of Celery
  • Salt & Pepper
  • Ham Stock Cubes


In a large soup pot, boil the ham for 1 ½ hours, then add the yellow split peas and boil for a further 30 minutes.

Remove the gammon and use for main meal (Dress and Roast) cut of the ends and chop up for putting in the soup later.

Into the pot add all your lentils and chopped veg.

Add about 2.5 litres of water or enough that it looks about right!

Boil for 40 minutes on a rolling simmer.

Blent everything. If it is too thick add more water.

Taste – if not hammy enough add another Ham stock cube, before seasoning, then season to taste after.

Add back the chopped up ham.

Chinese style Chicken & Sweetcorn Soup

Ingredients for 4
1 tin creamed sweetcorn
4 tin measures of chicken stock
1/2 tin measure frozen corn
1 chicken breast, poached and shredded

2 sliced spring onions
Splash of sesame oil to taste, careful it is strong

Put all ingredients in a pan and bring to a simmer for 5 minutes, add garnish.  Check for salt and serve.

Mexican Soup for 2

1 tin chopped tomatoes
1 tin chicken stock using tomato tin to measure
1/2 cup each of carrot, turnip, onion, courgette & mushroom all chopped
1/2 tin red kidney beans
1/2 teaspoonful of cumin
Chilli flakes to taste, some like it hot!
1/2 teaspoonful dried oregano

Put in pan and simmer until cooked for about 20 minutes, easy!

Indian Chickpea & Vegetable Curry Soup for 2

2 teaspoonfuls of vegetable oil
1 chopped onion
1 teaspoonful of grated ginger
1 chopped garlic clove
2 teaspoonfuls of garam masala
Chilli flakes to taste
3/4 pint chicken stock
1 large chopped carrot
1/2 of a 14oz tin of chickpeas, drained
2 oz of chopped green beans
2 sticks of chopped celery
4 halved cherry tomatoes

Heat the oil and fry the onion, ginger and garlic for one minute. Add the garam masala and chillies and give one more minute. Then add the stock and carrot. Simmer for 15 minutes then add the chickpeas. Use a stick blender to whize the soup a little or use a masher. Stir in the rest of the ingredients and simmer for 10 more minutes. Decorate with some fresh coriander if you have some.

Mexican Tomato Soup

1 jar passata

2 jars chicken stock

1 onion sliced

1 carrot peeled and sliced

1 clove garlic

2 teaspoons mild chilli powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 cup red lentils

Soften onion, garlic and carrot  in a little olive oil. Add all other ingredients and simmer until veg and lentils are tender. Blend in a liquidiser or with a stick blender until smooth-ish. Can add some fresh chopped coriander to serve.