Carrot Soup

DSCI1954Easy to make, sweet tasting and wholeheartedly filling…soup. And this time, it’s Carrot Soup.


Serves 4

1 onion, peeled, sliced and chopped

600g carrots, peeled and sliced

1.2l vegetable stock (made with stock cubes)

Salt and pepper

Andrew: Simple and sweet. 

Dawn: Sounds like someone I know! Twinkle in my eye!


  • Put the onion in a medium size saucepan on a medium heat and cook for about 5-10 minutes or until the onion has softened in texture and started to become transparent-looking.

Dawn: Remember to add a generous splash of cold water before cooking the onion as an alternative to using fat. 

  • Add the sliced carrots and vegetable stock to the saucepan. Bring the ingredients to the boil and when there, turn down the heat to enable the ingredients to simmer gently until cooked. This should take about 15-20 minutes.

Andrew: You can test to see if the carrots are cooked by piercing one or two with a fork. If the fork goes in and the carrots are soft, they are cooked. If not, allow the carrots to cook a few more minutes longer. 

Dawn: It’s worth noting that the smaller the sliced carrots are, the quicker they will cook so saving on fuel costs as well as speeding up the cooking process, too. 

Andrew: Excellent point, Dawn. 

  • When the carrots are cooked, blend to a thick consistency with an electric hand blender or food processor (whichever you have).
  • Season with salt and pepper to personal preference.

Dawn: And there we have it – another simple soup for a filling meal! 

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Roast Tomatoes and Red Pepper Soup

DSCI1845Soup, soup glorious soup! Here at Love Food HQ, we are big fans of making your own wholesome and tasty soups – that cost so little, it’s embarrassing to realise.


Serves 4

1 onion, peeled, sliced and chopped

450g fresh tomatoes, washed and cut in halves

1 red pepper, de-cored and cut into quarters

1 clove of garlic, peeled, sliced and crushed

1.2l vegetable stock (made from a stock cube)


  • Line a baking sheet with greaseproof paper, putting the tomatoes and red pepper quarters on it. Place in a pre-heated oven at gas mark 6, 200°C electric for 45 minutes.

Dawn: I like the vegetables to start to appear charcoaled grilled in appearance as it adds to the soup’s flavour so I like to leave the vegetables in the oven until they start to have this appearance. this takes about 1 hour to achieve and is worth the extra time.

  • When the vegetables are cooked, remove from the oven and set aside while you prepare the basis of the soup.
  • Put the onion into a medium sized saucepan with a splash of cold water and cook for about 5-10 minutes or until the onion has become soft and transparent in look. Add the crushed garlic and cook for 2-3 minutes.
  • Add the cooked vegetables and vegetable stock, bring to the boil and then reduce the heat to enable the ingredients to simmer at a low heat. Cover the saucepan with its lid and cook the ingredients for 20-25 minutes.
  • With an electric hand blender, whisk the cooked ingredients until they are all combined to form a thick soup. Serve warm, with garnishes and warm crusty bread.

Andrew: My cue to rise to the occasion and do one of my breads.
Dawn: I’m sure there’s a retort to be had there! I’m biting my tongue!!!
Andrew: You are? 
Dawn: I most definitely am!!! 

For more splendid soups, marvellous meals and delicious dishes, follow this food blog – – and over at Twitter for updates, too @Love_Food_UK.

Parsnip and Apple Soup


Launching “Wonderful Winter Warming Soups” with a weekly soup recipe to warm the cockles, taking just pennies to make and packed full of flavour, they are designed to help make your food budgets go further as well as providing an easy and quick meal to make at any time of the week.


Serves 4

1 onion, peeled and chopped

600g parsnips, peeled, washed and cut into large chunks

1 large cooking apple or 3 small eating apples, cored and cut into chunks

1.2l vegetable stock (made with a stock cube)

1 tsp of dried thymme

2 whole cloves

Salt and pepper


  • Put the onion in a large saucepan, add a splash of cold water, a pinch of salt and cook on a medium-high heat for 5-10 minutes or until the onion is starting to become transparent in look.
  • Add the parsnips and vegetable stock along with the thyme and cloves. Bring the ingredients up to boiling point and then reduce the heat. Cover the saucepan and simmer for 20-25 minutes or until the parsnips have become soft.
  • Remove the cloves and blend with a hand blender to create a thick consistency textured soup. Season to individual preference and serve hot with warm, crusty bread.

Dawn: Hey presto! A Winter warming dish that makes a great starter at a dinner party or a fab lunchtime meal, anytime of the week.
Andrew: And it can be frozen to eat at another time, too. I like the idea of soup for lunch. Easy to transport in a flask or airtight container to work for reheating in a microwave. 
Dawn: Yes, and saves on your pennies, too rather than buying expensive mass manufactured soups. 
Andrew: Which really lack the “WOW!” taste factor. We ought to post some healthy bread recipes to go with our soups Dawn.
Dawn:  We can and a great idea! Over to you Andrew! Our soup is low in fat, healthy and cheap to make! All in all, a real winner! 

For more from the Cooking Duo, follow this blog – – and the Twitter account @Love_Food_UK for daily recipes and updates. Have fun cooking, folks!