{"id":16501,"date":"2025-12-30T12:39:39","date_gmt":"2025-12-30T11:39:39","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=16501"},"modified":"2025-12-30T12:42:19","modified_gmt":"2025-12-30T11:42:19","slug":"16501","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=16501","title":{"rendered":"Time of Year For a Warming Soup"},"content":{"rendered":"

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Who doesn\u2019t enjoy a warming soup at this time of year\u2026.some favourites to try\u2026<\/p>\n

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Baked Potato Soup With Crispy Potato Skin Topping
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Ingredients <\/strong><\/p>\n

2 medium\u2013large cold leftover baked potatoes, cut in half, flesh scooped out and skins reserved<\/p>\n

2 tsp olive oil<\/p>\n

20g\/\u00beoz butter<\/p>\n

1 small onion, finely chopped<\/p>\n

1 garlic clove, finely grated<\/p>\n

400ml\/14fl oz vegetable stock<\/p>\n

100ml\/3\u00bdfl oz full-fat milk (or cream for extra creaminess, or a mixture of both<\/p>\n

20g\/\u00beoz cheddar, finely grated, plus extra to serve<\/p>\n

salt and freshly ground black pepper<\/p>\n

2 spring onions, finely sliced, to garnish<\/p>\n

Method<\/strong><\/p>\n

Preheat the oven to 220\u00b0C\/200\u00b0C Fan\/Gas 7. Line a baking tray with baking paper.<\/p>\n

Slice the potato skins into strips or cut into bite-sized pieces. Drizzle with the oil and season with salt and pepper. Spread them out on the baking tray and bake for 10\u201315 minutes until crispy. Set aside. Alternatively, preheat an air fryer to 200C and cook for 5 minutes until crispy.<\/p>\n

Meanwhile, heat the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook, with a lid on, for 4\u20135 minutes until softened. Add the garlic and fry for 1 minute.<\/p>\n

Add the baked potato flesh to the pan. Stir to combine with the onion and garlic then pour in the stock. Bring to a simmer and cook for 5 minutes to warm the potatoes through. Blend the soup until smooth and return to the pan.<\/p>\n

Stir in the milk and cheddar, mixing until the cheese melts and the soup is creamy. Season with pepper to taste.<\/p>\n

Serve hot, topped with the crispy potato skins, more cheese and the spring onions<\/p>\n

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Beetroot Soup With Cr\u00e8me Fraiche And Feta Toast <\/strong><\/span><\/span><\/p>\n

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Ingredients, <\/strong>For the soup <\/strong><\/p>\n

1kg bunch beetroot, peeled and cut into wedges<\/p>\n

3 tbsp olive oil<\/p>\n

2tbsp thyme leaves, plus extra to garnish<\/p>\n

80g butter<\/p>\n

1.25l vegetable stock<\/p>\n

3tbsp cr\u00e8me fraiche, to serve<\/p>\n

Ingredients, For the Feta Toast<\/strong><\/p>\n

8 slices of baguette<\/p>\n

2 spring onions, finely slice<\/p>\n

25g feta, crumbled<\/p>\n

Tsp olive oil, for drizzle<\/p>\n

Method<\/strong><\/p>\n

Preheat oven to 220\u00b0C, Fan 200\u00b0C, Gas 7.<\/p>\n

Place the beetroot in a roasting tin and drizzle with the olive oil. Scatter over half the thyme leaves and season with salt and pepper.<\/p>\n

Roast, covered with foil, for 45 mins until tender. Set aside about 40g of the cooked beetroot and finely shred it, for garnish.<\/p>\n

Put the butter in a pan and melt over a low heat.<\/p>\n

Add the roasted beetroot and any juices and remaining thyme leaves.<\/p>\n

Fry gently for a minute or two, then add the stock and bring to the boil. Simmer for 20 minutes.<\/p>\n

Puree and season the soup until smooth.<\/p>\n

Toast the slices of baguette, then top with sliced onion and crumbled feta, drizzle with little olive oil and toast again for 1 minute.<\/p>\n

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 <\/p>\n

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Carrot And Parsnip Soup <\/strong><\/span><\/span><\/p>\n

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Ingredients<\/strong><\/p>\n

1 tbsp olive oil<\/p>\n

1 onion, roughly chopped<\/p>\n

Sea salt, to season<\/p>\n

\u00bc\u2013\u00bd tsp dried chilli flakes<\/p>\n

250g\/9oz carrots, peeled and roughly chopped<\/p>\n

250g\/9oz parsnips, peeled and roughly chopped<\/p>\n

1.2 litres\/2 pints vegetable stock<\/p>\n

Freshly ground black pepper<\/p>\n

Method<\/strong><\/p>\n

Heat the oil in a large lidded saucepan over a medium-high heat.<\/p>\n

Gently fry the onion with a pinch of salt until soft and lightly golden \u2013 this should take 8\u201310 minutes. Add the chilli flakes and fry for a further minute.<\/p>\n

Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20 – 25 minutes until the parsnips and carrots are tender.<\/p>\n

Blend the soup using a stick blender. Season to taste with more salt and pepper.<\/p>\n

 <\/p>\n

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\n","protected":false},"excerpt":{"rendered":"

Who doesn\u2019t enjoy a warming soup at this time of year\u2026.some favourites to try\u2026 Baked Potato Soup With Crispy Potato Skin Topping Ingredients 2 medium\u2013large cold leftover baked potatoes, cut in half, flesh scooped out and skins reserved 2 tsp olive oil 20g\/\u00beoz butter 1 small onion, finely chopped 1 garlic clove, finely grated 400ml\/14fl oz vegetable stock 100ml\/3\u00bdfl oz […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[416,429],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s6cWjO-16501","jetpack-related-posts":[{"id":5530,"url":"http:\/\/wenvoe.org.uk\/?p=5530","url_meta":{"origin":16501,"position":0},"title":"Winter Warmer Soups","author":"Alan Williams","date":"31st January 2019","format":false,"excerpt":"\u00a0 Mushroom Soup 25g butter 1 med\/large onion, peeled and finely chopped 250g flat or chestnut mushrooms chopped 25g flour 300ml milk [full fat] salt fresh ground black pepper 600ml hot chicken stock [use 2 oxos] 4 tbsp. double cream A few button mushrooms, thinly sliced, to garnish Melt the\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":11523,"url":"http:\/\/wenvoe.org.uk\/?p=11523","url_meta":{"origin":16501,"position":1},"title":"Sweet Potato & Parsnip Bake [v]","author":"Alan Williams","date":"3rd May 2022","format":false,"excerpt":"Sweet Potato & Parsnip Bake [v] 800g sweet potatoes, peeled and cut into chunks 800g parsnips, peeled and cut into chunks 200ml tub reduced fat creme fraiche 2tbsp shredded sage 4tsp wholegrain mustard Butter for greasing 1 slice granary bread finely chopped 50g coarsely grated veg-style Parmesan 3 tbsp pine\u2026","rel":"","context":"In "Mr Greedy's 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Williams","date":"30th October 2020","format":false,"excerpt":"Baked Cod with Garlicky Spinach and Chick Peas [ serves two ] 2 cod loins, about 175g each pinch dried chilli flakes grated zest and juice of 1 lemon 2 tbsp. chilli oil 1med onion, sliced thinly 1 large clove garlic, finely chopped 400g can of good quality chick peas\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":15590,"url":"http:\/\/wenvoe.org.uk\/?p=15590","url_meta":{"origin":16501,"position":5},"title":"Chicken and Sweet Potato Hash & Strawberry Cheesecake French Toast","author":"Alan Williams","date":"28th May 2025","format":false,"excerpt":"Try this flavour-packed hash for an easy, protein-packed midweek meal. Chicken mince is coated in delicious chipotle spice for added oomph. Then follow with strawberries with a different twist! Chicken and Sweet Potato Hash Ingredients 500g sweet potatoes 2 tbsp olive oil 1 onion 400g chicken mince \u00bd tsp garlic\u2026","rel":"","context":"In "Hilary\u2019s Culinary Corner"","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/16501"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16501"}],"version-history":[{"count":3,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/16501\/revisions"}],"predecessor-version":[{"id":16504,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/16501\/revisions\/16504"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16501"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}