A Fun Day indeed some excellent projects made and enjoyable lunch.  Many thanks to those who prepared the projects and taught them on the day.  A big thank you to the Committee who prepared lunch – Chris and Carol  have kindly given their soup recipes for those who asked for them – see below the photos.

Soup recipes

Sweet Potato and Red Pepper Soup

• 1 tbsp olive oil
• 500g sweet potato, peeled and chopped
•  1 large onion, roughly chopped
•  3 garlic cloves, crushed
•  1 litre vegetable stock
•  1 chilli, deseeded and roughly chopped
•  Salt and freshly milled black pepper

1. Heat olive oil and gently cook onion and garlic.
2. Add potato, pepper, stock and chilli (if using), bring to the boil then simmer till the vegetables are all soft.
3. Blend until smooth.
4. Season to taste and serve. (I didn’t add any extra seasoning.)

Parsnip and Apple Soup

•  1 tbsp olive oil
•  1 medium onion, roughly chopped
•  2 medium parsnips, peeled and chopped into small pieces
•  2 dessert apples, peeled, cored and chopped into small pieces
•  2 pinches dried thyme
•  650 ml chicken or veg stock

1. Heat olive oil and gently cook onion
2. Add parsnips and apples and cook for a further 3-4 minutes.
3. Add stock and bring to the boil. Reduce heat and simmer until parsnips are soft.
4. Blend until smooth.
5. Check seasoning and serve.

Carol’s Chunky Vegetable Soup

 You can use any root vegetable and quantity for this soup.

• Vegetables chopped into cubes

1. Carrots
2. Parsnip
3. Sweet Potato
4. Swede
5. Onion
6. Potato

• Tin of chopped tomatoes (2 if making a large quantity)
• Vegetable stock cube in 500ml
• Tablespoon Olive oil
• Teaspoon powder Mustard
• Teaspoon Aromat
• Salt & Pepper and tomato paste to taste if needed
• *chilli if you like it spicy

Heat the olive oil and gently coat the onion and soften add

mustard powder and Aromat (Chilli if required)

Add the vegetables, stock and tinned tomatoes. 

Bring to the boil then turn down to simmer stirring frequently for 2 hours.