Welcome to StevoSoups

December 22, 2009

Welcome to Stevo’s soups.

I’ve always loved soup.  After rediscovering my love for cooking and learning recipes, I have recently been cooking lots of soups.  As Winter takes hold, there is nothing quite like a hot bowl of soup and some crusty bread, especially if it is homemade.  Over the last couple of months I have made lots of different soups.  I love the simplicity of them, here I want to share them.

I first came up with the idea for Stevosoups in the form of a booklet.  A friend had recently turned vegan and had developed a love for cooking, I thought I’d create a booklet for him as a present.

I thought doing it via a blog would enrich the experience and also allow access to anybody else interested in making soups!

As my friend is a vegan, most of the soups will also be vegan, with a vegetarian twist as an extra option.  Although I’m a meat eater, I don’t intend to include any meat soups at this moment.  For me the beauty of soup is simplicity, using minimal ingredients for maximum taste.

Beautiful soup, so rich and green
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!
Beautiful soup! Who cares for fish
Game, or any other dish?
Who would not give all else for two
Pennyworth of beautiful soup?”

Lewis Carroll, Alice in Wonderland


Leek and Potato Soup

December 22, 2009

Another classic of the soup world Leek and Potato.  I have a special love for this soup as it was the first one I ever made, and subsequently have made the most.

Simplicity again here.


1 x tbsp Olive Oil

1 x Onion

2 x Leeks

250 g Potatoes (2 x large, 3 x normal)

1.2 litres of Veg Stock (1 -1/2 veg stock cubes)

Salt and Pepper.


Dice the onion, cube the potatoes. and slice the leeks into rings.

Heat the oil in a pan, adding the onions and leeks together and gently fry for 5 minutes until onions soften.  Add the potatoes and cook for a further 2 minutes.

Boil the kettle, add the stock cubes and add to the onions, leeks and potatoes, add salt and pepper, bring to boil and leave to simmer for 40 minutes, stirring occasionally.ive it a blend or leave chunky.

Veggie Variations

Add a small carton of cream to give it that creamy taste.

Again, you can

Carrot and Coriander Soup

December 22, 2009

This is a classic soup.  Again simplicity is key here.  Carrot and Coriander are two ingredients that work so well together.

This is also a great dish to use up the fresh coriander you may have left over from a curry.


450g of Carrots, peeled and chopped into rings.

I x large onion (2 x normal), diced.

2 litres of vegetable stock including 2 veg stock cubes

Fresh Coriander to garnish.

1 x tbsp of Olive Oil


Heat Olive oil in a pan.  Add onions and soften on a low light for 10 minutes.

Add ground coriander and carrotts, stir and coat the carrots.

Boil kettle and make 2 litres of stock, I use a guide of 1 cube per litre, so use 2 cubes for this.

Add stock to carrotts and onions.

Simmer for 40 minutes or longer, stirring occasionally.

You cand give the food blender a whirl or leave chunky.

Add a handfull of chopped fresh Coriander, stir in and serve with hot toasted granary bread.


You can add a bit of fire to this with fresh chilli, add to the onions after a 5 mins. 1 Green Chilli should be enough, depending how got you like to go.

You can also add a half teaspoon of cumin for a spicy kick.

Veggie Variations

For me this great recipe is completed with cream, allthough milk can be used.  A small carton of single cream, added at the blending stage will be fine.

Onion Soup

December 22, 2009

I remember enjoying French Onion soup as part of our Christmas meal when I was young.

This is such a simple tasty recipe, it is also really cheap to make.  I think the key to this soup is getting the onions right.  The first time I made it I didn’t let the onions soften properly and it really made the difference.  Give the onions a bit of extra time at the beginning.

This one is great in a slow cooker as well, cooking  for a long time of a slow heat.  If you do choose the slow cooker, still soften the onions first.


4 x Large Onions

1 X Clove of Garlic

1.5 litres water with 1 and a 1/2 cubes of veg stock

1/2 teaspoon of thyme

2 x tablespoons of Olive Oil

Salt and Pepper to taste

They are the only ingredients you need for a really tasty simple soup.  However, I’ll put a couple of twists in to mix it up a bit.  The beauty of this soup, like all soups, its open to experimentation.

1/2 teaspoon of Balsamic Vinegar

50ml white wine


Extra Garlic

Extra Thyme..


Chop the onions and soften in the preheated Olive Oil.  Have on a low heat, with a lid on the pan.  Let the onions sweat down over a 20 min period, making sure you stir frequently to avoid burning or sticking.

After 20 mins, the onions should have caramalised and softened.  Chop or crush the garlic and add, allow to cook for 5 minutes.  Stir in the thyme.

Boil a kettle and dissolve 1and half veg stock cubes in 1.5l of water, add this to the onions, add salt and pepper.

Leave to simmer for at least 30 mins, stirring occasionally.  I prefer to leave it for as long as possible, keep on a low light.

You can blend the soup, or eat it as it comes.

This dish is traditionally served with cheese croutons.  For vegans, cut a thick chunk of crusty bread, cut or rip into pieces.  You can toast in the oven, or fry in a little olive oil.  Add the croutons to the soup to serve.  For Veggies, follow the same, but add lots of your favourite cheese on to to the croutons.

Bon Appetit