Zippy Asparagus Cream Soup:

340 can asparagus, 4 Tblspns non fat milk powder, 1 1/2 cups water, 2 tspns cornflour, freshly ground black pepper, chopped parsley.

Place asparagus and juice, milk powder and cornflour in a food processor or blender and process untill smooth.
When mixture is creamy, place in a saucepan and heat gently for 5 mins, stirring occasionally. Serve garnished with pepper and parsley.

This sounds absolutely delicious BJB - just have to try this one! And SO easy. Thanks

Broccoli Stalk Soup:

4 potatoes, peeled and cut into chunks; 1 onion, peeled and chopped roughly; 2 carrots, peeled and cut ito chunks; 200 gr left over broccolli stalks; handful of pearl barley or red lentils; salt and pepper to taste; sour cream or creme fraich.

Put the potatoes, onion, carrots, barley or red lentils, into a large sauepan and cover withwater. Bring to boil, reduce heat and simmer for 10 mins. Add Broccoli and continue to cook untill all vegies are tender. Remove from heat and allow to cool a little and blend, in a blender or blender stick untill smooth and then season to taste, reheat. Pour into bowls and add a little sour cream or creme fraiche.

Enjoy.

Kumera Soup:

Saute: 4 Tblspns butter, 2 cloves garlic, 1 tspn ginger ( from frozen ginger root ), 1/2 - 1 tspn curry powder, toss in 500 grm peeled and chopped kumara.

Cook 1-2 minutes and don't brown. Add 1 cup vegtable stock and cook covered 10 mins untill tender. Drain and reserve liquid, puree solids and then combine. Thin with approx 3 cups milk. Reheat but do not boil. Garnish with a little cream and chopped spring onions.

Easy Curried Pea Soup:

500 gm bag frozen Peas, 350 ml chicken stock, onion, 2 tspn curry powder ( or to taste ), salt and pepper, cream, butter.

In a saucepan Saute the onion in the butter untill cooked, add the curry powder and cook another 1-2 mins. Add the peas and stock and cook 5 - 10 mins. using a stick blender, purre the lot. If to thin simmer untill it reduces a bit. Season with salt and pepper and add a dash of cream. Stir well but don't boil again.

Creamy Chicken soup using the carcass stock A nice basic one. I had it as a child and it still brings back memories. Can you help please?

Susie Q I don't have a recipe for creamy chicken soup but here is the one I like to make
Chicken carcass or chicken pieces
1diced onion....1diced carrot ....1to2 stalks of celery..1 c of barley..s&p
good sprig of thyme or about 1tsp dried thyme
Enough water to cover.. bring to boil then gently simmer until well cooked
you may need to adjust liquid after a while. I find addition of celery to chicken soup is a must as also, is a good shake of pepper

Carrot, Lentil and Bacon Soup - Serves 6.

1 Tblspn oil, 2 rashers Bacon chopped, 1 large onion chopped, 450 grams carrots, washed trimed and chopped, 100 gram red lentils, 1 tspn curry powder, 1.5 litre vegetable stock, salt and pepper to taste. 1 Tblspn Tomato paste.

Heat the oil in a large saucepan, add the onion and bacon and saute over a medium heat 4-5 mins.
Stir in the carrots, lentils, tomatoe paste and curry powder and mix well. Add the stock and bring to boil and then reduce the heat and simmer for 40 minutes.
Blitz the soup with a hand blender untill smooth. Add salt and pepper to taste. Add a scattering of coriander and croutons if wished.

Lentil Pea Soup:

500 grams lentils or split peas ( rinsed ), 8 cups water, 1 cup chopped celery, 1 cup chopped onion, 1 1/2 cups chopped carrots, 1 1/4 tspn dried thyme, 1 pinch cayenne pepper, 1 bay leaf.

Put all ingredients in a large saucepan. Bring to boil. Recuce heat and simmer covered for 35 minutes or so untill lentills are tender, remove bayleaf. Using a stick blender, puree until smooth. Add salt and pepper to taste. Reheat to boiling point. Can be served with sour cream or yohurt. ( I don't )

Comment: I half this recipe, for us. Easily done. And have only made the lentil version.