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! 

Pea and Mint Soup


Soup – such a simple, short word that belies the depth of variety and flavours to be had from this liquid food. From light consommé to thick, hearty stews containing delicious chunks of meat and vegetables, soups serve to make wonderful meals and are great for using up leftovers and vegetables close to their sell by dates.


Serves 4

1 onion, peeled, sliced and chopped

1.2l of vegetable stock

900g of frozen peas

2 tsp of dried mint (or couple of sprigs of fresh mint, washed and finely chopped)

Salt and pepper to season

Dawn: There’s nothing to beat the taste of a really good, homemade soup and the real benefit of crafting your own is that you know exactly what has gone in to it. 

Andrew: Yes, and I really like how soups can be served piping hot or chilled – which remind me of Mediterranean holidays!

Dawn: Dreaming in the kitchen! Yet that’s the beauty of food: it can transport us to places and times bringing make memories whilst creating new ones. So, let’s press on and create a memorable meal here. 


  • Place the onion in a medium sized saucepan and add a little of the vegetable stock. Cook for 5-10 minutes or until the onion starts to become transparent in look.
  • Add the frozen peas and the rest of the stock. Bring to boiling point and then lower the heat to low, to allow the ingredients to simmer. Simmer for 10-15 minutes or until the peas are soft. Test with a fork by prodding a pea or two to test if they are soft.
  • Add the mint and sample the taste. Add seasoning.
  • With a hand held blender, blend the ingredients until all are combined. Serve with warmed, crusty bread.

Andrew: Soups can have traditional accompaniments such as croutons and grated cheese that are served with French onion soup as well as ingredients such as cream or yoghurt swirled on top like here. 

Dawn: Or crispy bacon bits, fresh herbs – even small pasta pieces! You can just about use anything that compliments the main ingredients and enhances a soup’s flavours. You really are only limited by your own imagination! 

For more imaginatively simple, easy and economically appealing meals and tips, follow this blog – – and the Cooking Duo’s Twitter account @Love_Food_UK and see you there for a daily new recipe.