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2012 Soup Competition Winning Recipes

Winter Soup - Recipe supplied by Trudy Duffy (Winner!)

For this soup gather a variety of vegetables. You will need some onions or leeks and either celeriac of celery. Add to this: carrots, parsnips, butternut squash, cauliflower, broccoli, peppers, tomatoes, Jerusalem artichokes- whatever is seasonal, on offer and/ or lurking at the back of your cupboard. Wash all vegetables carefully, then peel/ prepare them as per usual. Keep the peelings and the off cuts. Chop roughly. Spread the veggies out in a roasting tin, drizzle with a nice glug of olive oil, add two or three cloves of garlic. Pop it in the oven at around 160 and forget about it for a couple of hours.

While the vegetables are slow-roasting, make the stock. Put all the peelings and off-cuts in a pan with cold water. The stock can be vegetarian but you can also put in the carcass of a roast chicken or a turkey (I keep those in the freezer for such an occasion), a ham hock, a piece of boiling beef; or you can use the stock to poach a ham. Add herbs and spices: pinch of mace blades, 4 cloves, two bay leaves, some thyme and some peppercorns. Use stock cubes or some salt. Let this bubble away as long as it takes for the vegetables to roast.

When you are ready to proceed, sieve the stock. If you used a chicken, you may want to take off a bit of the excess fat. To do this, let the stock cool down slightly. Lay a piece of kitchen tissue on top of the stock- it will soak up fat. If you do this two or three times, lots of fat has been taken off.

Put the roast vegetables in a clean pan and blitz them with a blender. Add enough stock to get a nice soup (should not be too gloopy). Taste for seasoning: this soup needs a pinch of cayenne pepper.

To finish:

  • Swirl of cream and handful of chopped parsley. Or:
  • Leftover cooked rice or another grain.
  • Chopped smoked sausage.
  • Chopped smoked cheese.
  • Croutons made of fried bread, topped with wilted spinach and cheese and briefly grilled.

Cream of Pumpkin – Recipe supplied by Violet Duncan (Runner Up!)


  • Pumpkin flesh cut into cubes
  • 3 small chillies chopped
  • 2 vegetable stock pots
  • 2 onions chopped
  • 3-4 potatoes diced
  • 2 sticks celery chopped
  • 1 teasp nutmeg
  • Single cream
  • Milk & water
  • Chopped parsley
  • 2 chopped cloves of garlic
  • Croutons


Use enough oil to barely cover base of pan. Add pumpkin cubes and onion and sauté for approx15 mins. A little caramelisation adds to the flavour. Add celery, potatoes, 2 chopped chillies, garlic, nutmeg and the vegetable stock-pots. Add enough water and milk to cover ingredients and simmer for about an hour. Liquidise.

Serve with a swirl of cream and garnish with parsley, croutons and a slight sensation of chopped chilli.

Winter Mushroom – Recipe supplied by Helen Murgatroyd – (Runner Up!)


  • 250 g mixed mushroom
  • 10 g dried porcini mushroom
  • 1 large onion
  • 1 leek
  • 1 large potato
  • 1 pint vegetable stock
  • 4 tbsp of balsamic vinegar
  • 1/2 glass of white wine
  • 1 basil leaf
  • Small handful of thyme
  • Pepper and salt to taste
  • 1 tbsp creme fraiche

For whole meal croutons:

  • Stale brown bread
  • Rapeseed oil
  • Salt and pepper


Sweat the onions and leek. Soak the dried mushrooms in hot stock. Sweat the mushrooms in balsamic vinegar. Add 1/2 mushroom, rehydrated mushrooms, diced potatoes, stock, wine, and herbs to onions and leeks. Simmer for 1/2 hour. Liquidise to course consistency. Add remaining mushrooms. Heat through. Add creme fraiche and check seasoning. Toss cut up bread in seasoned rapeseed oil. Spread on baking tray and cook until crispy.

Serve hot bowls garnished with croutons

Winter Warmer - Recipe supplied by Jessie Walker (Runner Up!)


  • 1 tablespoon sunflower oil
  • 2 teaspoon. curry powder
  • 500 gms carrots – coarsely grated
  • 400 ml tin coconut milk
  • 100 gms. Basmati rice
  • 1 onion chopped
  • 100 gms lentils
  • 1 ½ litres chicken stock


Heat oil, add onion and cook gently until soft. Add curry and fry for another 2 minutes. Add grated carrot, lentils, coconut milk and stock. Season and simmer for 25 min. or until lentils are soft. Blend until smooth. Cook rice for 10 minutes and add stirring well. Heat and serve

Serve with Nan bread

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