Bell Peppers and Tomato:
(This makes a fair bit of soup - you could divide everything by a third for less)
3 peppers chopped (I use yellow, orange and red)
3 small onions chopped large
3 Garlic cloves whole
3 tomatoes halved
Place all in a roasting tin and spray with frylight. Salt and pepper. Roast until all soft (about half hour). Remove the skin from the tomatoes and blend everything till smooth. Add milk if required (adds protein).
****
Broccoli & Stilton:
2 broccoli chopped up
1 medium potato cubed (not white they're too starchy)
1 small onion chopped
1 stick celery chopped
100g stilton cheese
2 cups of chicken or veg stock (stock cubes are fine)
1.5 cups of semi skimmed milk
Saute the onions and celery in a big pot with frylight. Add potato and broccoli, then stock and milk. Bring to the boil then cut up stilton and add it. Simmer for 20 minutes or until everything is soft. Blend everything and add extra milk if required.
***
Butternut Squash & Stilton:
1 butternut squash cubed (1 inch)
4 garlic cloves whole
1 tsp cumin (CHECK THIS MIGHT NOT BE ADVISABLE POST OP)
1 tsp corriander
1 pint vegetable stock
100g stilton cheese
Put the butternut squash and garlic in a roasting tin and spray with frylight. Roast until tender. Make up the stock and add the cut up stilton to it. Place everything in the blender and add the corriander and cumin (??). Blend till smooth and add salt, pepper and milk to taste.
***
Leek & Potato:
2 tsp olive oil
2 small onions chopped
3 medium leeks sliced
1 lb potatoes chopped (not white)
1 cup chicken or vegetable stock
2 cups of semi skimmed milk
Black pepper
Heat the oil in a pan and add onion, leeks and potato and cook on low heat for 5 mins. Add milk and stock and black pepper and simmer for 30 mins or until potatoes tender. Blend everything till smooth and add more milk if required.
***
ENJOY!!
