Soups

• Apple and Peanut Butter Soup

Ingredients:

3 tbsp powdered milk

1 pint water

1 large cooking apple

1 tbsp lemon juice

2 oz porridge oats

1 tsp ground ginger

2 tbsp peanut butter

salt & pepper

Makes for 4-6 servings

Grate the apple and blend together with the peanut butter and lemon juice.

Warm the water and mix the water and milk powder together.

Add the porridge oats to the

warm milk and stir in the other ingredients.

Simmer for

approximately 15 minutes

Liquidise and serve hot with chopped parsley as a garnish

2 potatoes pealed parboiled

2 onions chopped

1 raw beetroot chopped finely

2 tbsp margarine

1 pint veg stock

1 tbsp white wine vinegar

salt & pepper

2 tsp nutmeg

yoghurt and parsley for garnish

Makes for 4-6 servings

Cook the onion in the margarine until soft.

Add the potato, beetroot and stock and bring to the boil.

Simmer for 30 minutes and then liquidise.

Return the liquidised vegetables to the pan and add the other ingredients.

Serve with a whirl of yoghurt and chopped parsley

1 tbsp oil

1 onion - chopped

2 carrots chopped

2 sticks of celery chopped

1/2 swede chopped

1 medium tin of tomatoes

3 tbsp tomato puree

2 tsp salt

2 tsp brown sugar

1 pint of water

pepper

Makes for 4-6 servings

Heat the oil in a large pan and add the onions. Fry them until soft.

Stir in the carrots, celery, swede and tomatoes with their juice.

Add the remaining ingredients and season with pepper.

Bring to the boil, cover and simmer for 40 minutes or until

the vegetables are tender

Cool slightly and then liquidise.

1 cucumber

1 garlic clove

15 fl oz yoghurt

1/2 cup of walnut pieces

salt & pepper

1 tbsp dill or parsley

Makes for 4-6 servings

Peel the cucumber and cut into rough chunks

Liquidise with the yoghurt, garlic, walnuts and salt & pepper.

Puree until smooth.

Place in a bowl and chill for at least 1 hour.

Serve with a sprinkling of the herbs