Published: 4 March 2010
by CLARE LATIMER

I HAVE just been listening to my favourite programme, Farming Today, and have heard that the European Agricultural Committee is discussing bringing back the ban of wonky and knobbly fruit and vegetables. 

It is beyond me that they find this topic more important than other far more pressing issues. 

I think wonky and knobbly are the norm and obviously make much cheaper ingredients, and they are perfect for homemade soups in particular.

On lazy days, I have been the first to purchase a shop-bought carton of soup, but now I read that most have more salt in the one portion than adults should eat in an entire day, and some have as much salt as five bags of crisps...what a scary thought!

The homemade soups in our shop are doing such a roaring trade at the moment that I thought I should top you up with some ideas. 

You can do larger batches of two or three different ones, and then freeze portions and just take out on the day. This will give a good variety of goodness and flavours – remember variety is the spice of life!

Carrot and orange soup

This is one of the very first soups I cooked and although not common, it is truly delicious, with the lovely, fresh tangy flavour of the orange. It is about time it came back into fashion.

Serves 4-6
Ingredients

1 tbsp olive oil or butter

500g carrots, peeled and thinly sliced

1 large onion, peeled  and thinly sliced

1 clove garlic, peeled and crushed

1 litre vegetable stock

Salt and freshly ground black pepper

10 fl oz fresh orange juice

Little fresh parsley, chopped finely

1 small carton soured cream.

Method

Heat the oil or melt the butter gently in a large heavy based saucepan and then add the carrots, onion and garlic. Cover with a lid and cook very gently for about five minutes, stirring occasionally, until the vegetables have softened but not browned.

Add the stock and season with salt and the freshly ground black pepper. Bring to the boil, cover and simmer for 25 minutes or until the vegetables are very soft. 

Take off the heat and leave to cool for about half an hour.

When cool, spoon into a blender, secure the lid and whisk until smooth.   Pour back into the saucepan and then add the fresh orange juice and stir well. Check for seasoning and then only reheat when you are ready to serve. Pour into warmed bowls, sprinkle over some chopped parsley and then put in a generous spoonful of the soured cream into the middle of each bowl.  Serve while piping hot.

Beetroot and horseradish soup

This soup always reminds me of Russian fur hats and log fires. 

So get cooking! Instead of garnishing with the cream, you could crumble over some goat’s cheese, but either way it is delicious.

Serves 6
Ingredients

1 lb beetroot, stalks removed

1 large onion, peeled  and chopped

1 lb potatoes, peeled and chopped

2 garlic cloves, peeled and crushed

2 tbsp olive oil

1½ litres vegetable stock

Salt and freshly ground black pepper

Juice of ½ lemon

1 teasp strong horseradish sauce

1 small carton crème fraîche or soured cream

Pinch of chopped  chives.

Method

Put the whole beetroots into a large saucepan of salted water, bring to the boil and simmer for one hour. Turn off the heat and let them cool. Put the onions, potatoes and garlic into a large saucepan and add the olive oil.

Cook over a low heat until the onion is soft, but not browning. 

Drain the beetroots and then peel off the skins and chop up. Then add to the onion mixture.  Add the vegetable stock, lemon juice, horseradish sauce and salt and pepper. Put back on the heat and bring to the boil, reduce heat and simmer for 15 minutes. 

Allow to cool slightly and then blend until smooth. 

Reheat before serving, pour into warmed bowls and spoon over some crème fraîche or soured cream and finally the chopped chives.

• Explore the A-Z of Clare’s recipes at:www.thecnj.com/review/food-drink/recipe_a.html