Here are two hearty, winter warmers with plenty of garlic. Both soups are old family favourites. The smell of freshly-baked garlic bread or cheese scones to accompany the soup is heavenly. Chickpeas are traditionally used to make humus or stew with spinach. I have turned the traditional stew into soup, with the addition of cumin and coriander. You can use canned chick peas if pushed for time. Use two cans in brine, make sure there are no preservatives added.
Broccoli soup
Serves 6
1 large potato
1kg broccoli
3 carrots
200g fresh sprouts
3 garlic cloves
1 vegetable cube (organic)
Salt and pepper
l Wash all vegetables, peel potato and carrots and chop coarsely. Trim broccoli and discard hard stem. Trim sprouts and using a knife make a cross at the base of each one to help cook quicker
l Place all ingredients in a saucepan and cover with water. Bring to boil on high and let it simmer for 10 to 15 minutes or until vegetables are cooked. Leave it to cool for 10 minutes and then blend soup in a food processor or blender. To have a thick soup consistency don’t use all the vegetable stock.
l Serve immediately with steaming home made garlic bread.
Chickpea and spinach soup
Serves 6
1.5 cups chickpeas, soaked overnight
3-4 tbsp olive oil
4 garlic cloves, crushed by hand
1 onion, finely chopped
2 tsp cumin seeds
2 tsp coriander seeds
3 medium potatoes, roughly chopped
2 large ripe tomatoes, chopped
1 bunch spinach, leaves only
1 vegetable cube (organic)
Cayenne pepper (optional)
l Discard water from chickpeas and put fresh water to cover in a saucepan. Cook on moderate heat until cooked. Remove froth while chickpeas are cooking.
l Heat olive oil in a large saucepan and cook onion and garlic until softened and golden brown. Dissolve vegetable stock with 6 cups of the chickpea water.
l Using a mortar and pestle ground coriander and cumin seeds. Stir into saucepan and cook for a minute or so. Pour in the stock and add the potatoes, tomatoes and chickpeas. Simmer until tender.
l Wash and trim spinach leaves. Stir into the soup and simmer for 5 minutes. Season with salt and pepper.
l Serve with hot homemade cheese scones.
Cheese and cumin Scones
Makes 24
750g self-raising flour
2.5 tsps baking powder
1 tsp baking soda
4 tsp freshly ground cumin seeds
100g and 50g grated red Leicester cheese
250g butter
350ml evaporated milk
1 egg yolk
l Sift the flour, baking powder, cumin seeds and baking soda in the bowl of your mixer. Add 100g of grated cheese and butter (at room temperature). Beat until it resembles fine breadcrumbs.
l Pour in the milk and beat until well combined. Let it rest covered with a clean tea towel for 10 minutes.
l Preheat the oven to 180°C (350°F, gas mark 4). Roll out dough to 2cm thick on a floured surface. Using a 7cm diameter scone cutter, stamp out the scones. Put in a tray lined with greaseproof paper, well apart from each other. Brush with egg yolk and sprinkle the remaining cheese over them. Cook for about 15 to 20 minutes.
Garlic butter and bread
1 packet butter, at room temperature
4 garlic cloves, crushed
1 tbsp snipped dill
1 fresh baguette
l Mix all ingredients together to a smooth and creamy butter. Spread mixture on cling film forming a long sausage and wrap. Refrigerate for a couple of hours or overnight before using.
l Preheat oven to 180°C (350°F, gas mark 4). Slit, without reaching the end of the baguette. In each pocket put a slice of garlic butter. Wrap baguette in silver foil and bake for 10 to 15 minutes. If you like a crunchier bread leave it for longer.
