Tomato and mascarpone soup

With my workplace's limited catering arrangements, investing in a food flask was one of the best decisions I've ever made. And one of my favourite things to put in it has been this tomato and mascarpone soup. It's simple, cheap, quick, and keeps me in work lunches for the best part of a week. As with most of my cooking, this is a recipe that can be adjusted to include the flavours you like.

Recipe (enough for around 4-ish lunchtime portions):

400g tin of good quality chopped (or whole) tomatoes in juice
1 tinful of water
1 tblsp tomato puree
Small handful of roughly chopped fresh tomatoes (optional)
1 medium leek, finely sliced
1 large clove of garlic, chopped
A bay leaf
0.5 tsp chilli flakes
1 tsp mixed dried herbs (or a larger amount of freshly chopped, soft herbs like basil)
Around 125g mascarpone cheese
Few tblsp olive oil
Salt and pepper to taste

Gently heat a couple of tablespoons of olive oil in a medium sized saucepan, and put in the leeks and bay leaf. Leave the leeks to soften for around 10 minutes or so. When they are cooked through, add the garlic, chilli, and herbs, stir for a few minutes and then put in the tomatoes. The fresh tomatoes really are optional, and I tend to chuck them in if I've got some that need to be used up. Fill the empty tin of tomatoes with water and pour this in too, along with the puree. Stir everything, add a bit of salt and pepper, and simmer for around 15 minutes or so. At this stage what you should have is basically a slightly thin tomato sauce. Turn the heat off and then add the mascarpone cheese. Stir this in, and leave the soup to cool for a bit. Once it's just warm, rather than piping hot, blend the soup with a stick blender (or equivalent) and check the seasoning again.

I then heat up portions of soup in the microwave and take it to work in my food flask for desk consumption. The mascarpone makes this surprisingly filling for a soup, and the whole thing is just very warming and tasty. This soup would also work well over the Christmas holidays, when you might want something you can make in bulk and re-heat as needed. And on that note, I'd like to say merry crimbo readers and see you in 2013!

Cauliflower soup with cheese on toast

So as I continue to spend my days wrapped in a scarf and unwilling to leave the house except for essential activities (shame going to work appears to fall into this category), the need for hearty fare for dinner persists. I would include this cauliflower soup with it's cheese on toast accompaniment in this category, as it was warming, rich and luxurious. And pretty quick to make too.

Recipe (enough for around four)

1 medium cauliflower (cut into small florets)
1 small white onion
1 medium clove garlic
1 medium potato (chopped into small cubes)
Around a pint of vegetable stock
sprig of thyme (optional)
good grating of nutmeg
small knob of butter
salt and pepper to season
single cream to finish (if you want it)

Slice the onion thinly and gently sweat it in the butter until it softens. Crush the garlic, add to the pan with the thyme (if using) and continue to cook for a few more minutes. Add in the cauliflower and potato, give everything a good stir and then pour in the vegetable stock (as with previous soups I always use Marigold bouillon powder). Simmer for around 20-30mins until the vegetables are completely soft and falling apart. Wait for it to cool a bit, fish out the thyme and then blend in the saucepan with a stick blender until it's smooth. Grate in some nutmeg, and however much salt and pepper you like. Re-heat gently and pour into bowls. Swirl in some cream if you want (it tastes quite rich even without this) and serve with cheese on toast while considering if you have actually made some sort of highly innovative, de-constructed cauliflower cheese.....

Spiced pumpkin and potato soup

So this is what I did with the remaining third of my culinary pumpkin. It was getting towards the time of year when soup weather becomes more common so that seemed the obvious thing to make. This soup is lightly spiced with some Indian flavours and is thick and full-bodied from the vegetables. This isn't something that you need particularly accurately measurements for so everything can be scaled up or down depending on what ingredients you have and you can also increase the spicing if you want to.

Recipe (just about enough for four)

One third of a small pumpkin (peeled and chopped into small pieces)
2-3 medium potatoes (peeled and chopped into small pieces)
1/2 inch piece of ginger (peeled and crushed to a paste)
1 tbsp olive oil
2 fat cloves garlic (crushed)
1 tsp ground cumin
1 tsp ground corriander
1/2 tsp paprika
1/2 tsp ground chilli
1 pint of vegetable stock (approximately)
Salt and pepper for seasoning
Few tbsp double cream to finish

Warm the oil in a large pan and add the ginger, garlic and spices. Gently fry them for a few minutes and then put in the pumpkin and potato pieces. Stir thoroughly until all the vegetables are coated in the spice mix, and leave them to sweat slowly for around 10minutes.
Add the stock (I use Marigold vegetable bouillon powder) and leave the soup simmering for around 30mins until the pumpkin in tender. Give it a stir every now and then, and if it looks like it's becoming too dry then add some more stock or hot water. When everything is cooked through leave the soup to cool for a while and then check the seasoning. Blend with a stick blender to whatever consistency you like- I prefer my soup with a bit of texture to it rather than super-smooth. I think both the cooking method and blending got over my issues with the texture of this pumpkin that were a bit incongruous in the lasagne in my previous post. But it actually worked really well in soup, with its delicate flavour being complimented by the spices and somehow feeling quite decadent but healthy.

Gently heat the soup up whenever you want to eat it and add a bit of double cream for some extra richness. Serve with crusty bread, while gazing out over a wintery landscape.

Culinary pumpkin
I rate it 8/10 for soup making purposes
Cost: Around £0.70 for a smallish one