Creamy Bell Pepper and Orange Tomato Soup

 Creamy Bell Pepper and Orange Tomato Soup - Seriously Soupy

Originally, this soup was intended to be a roasted red pepper and orange tomato, but thanks to issues with my oven the soup was boiled and blended -- classic soupy style. No worries, though, the combination of red and yellow peppers and orange tomatoes created quiet the flavorful soup that also included garlic, basil, lemon thyme, cinnamon and yogurt. Very easy to prepare, this soup smelled really good during the quick cooking process (less than an hour) that was equally amazing to eat: smooth, creamy and slightly sweet. A perfect summer soup that can be savored roasted or not.

Soup Recipes from the UK

London Particular Soup by GreedyDave.com

Every couple of weeks I would like to feature traditional soups from various parts of the world along with links to their recipes. This month, we are starting in the United Kingdom - merely because I was researching England for the Mulligatawny soup and discovered so many more exciting soups along the way. Apparently the UK love their bacon, mutton, and potatoes and even cheese and beer in their soups. However, this is by no means a complete list so feel free to add your favorite recipe from the UK as we travel around the world via our soup pots.

English Soups:
London Particular - A thick soup made from ham hock or bacon that was named for the thick fog in London during the 19th century until the later part of the 20th century. The soup also includes yellow split peas, carrots, leeks, celery, thyme, and bay leaves.
Watercress Soup - A light (and quick) soup that uses potatoes, lemon juice, nutmeg, and of course watercress. Can also be made with peas and mint.
Butter Bean, Leek and Bacon Soup - England sure loves their bacon and this creamy soup includes streaky bacon (pork belly), leeks, milk, onions, and butter beans.
English Beef Soup - A good beef soup for winter, this traditional English recipe includes lean beef, onions, catsup (oh, England), and barley.
Cheese and Ale Soup - I've never had a cheese and beer soup, but this one with bass ale, butter, cheddar and stilton cheese, celery, and carrots may be worth giving it try.

Soups from Scotland:
Cock-a-Leekie Lentil Soup - A traditional Scottish soup, Cock-a-Leekie soup includes leeks, potatoes, chicken stock, rice, and prunes. Generally served before a traditional dish of Haggis.
Cullen Skink Soup - This traditional Scottish fish soup made with Finnan or Smoked Haddock, potatoes, onions, and milk. The skink part means stew or soup.
Tattie Soup - Starting with a good broth (traditionally mutton), tattie soup uses leeks, potatoes, and celery.

Soups from Wales:
Cawl (Broth) - The Welsh word for broth, Cawl is the base for most soups in Wales, or can be used on its own. It includes lamb, carrots, parsnips, and flour and a swede.
Cawl Lawfr (Laver Soup) -In addition to the broth, the soup uses laverbread, onions, and potatoes.
Cawl Cennin -  Thickened with oatmeal, Cawl Cennin includes leeks, parsley, potatoes, milk and sometimes bacon. When this soup is eaten the next day it is called Cawl Eidwym.

Soups from Ireland:
Nettle Soup - A break from bacon and mutton, nettle soup is made with potatoes, butter, and nettles, a weed grown throughout Ireland.
Irish Potato Soup -Potatoes, milk, leeks, cheddar cheese, and yes, more bacon make up an Irish potato soup.

What soups from the UK do you make?
Seriously Soupy Serena 

Next month we are featuring soups from South America. Email me at SeriouslySoupy@gmail.com if you have any soup recipes or links that you would like to contribute.

Indian-Inspired Mulligatawny Soup

 Indian-Inspired Mulligatawny Soup -- Seriously Soupy

After I mastered making my own vegetable broth (ok, there wasn't that much to master), I found myself with eight cups of stock and one too many soup ideas. I wanted to deviate from what I typically make on Soupy and was instantly attracted to a Indian-inspired Mulligatawny soup recipe from the amazing book "500 soups." Reading more about this soup, it was interesting to learn that it actually isn't a traditional Indian soup at all, but rather, a soup that was adapted by the British who loved the side dish of Indian peas and lentils that they turned into a soup and called Indian (SoupSong.com).

For this recipe, I used the suggested list of ingredients -- red lentils and coconut milk and added some of my own -- yogurt, dill, potatoes, cauliflower and chickpeas. As it was cooking, I found that the chili pepper and jalapeno really made the soup pop (not to mention caused some mild tearing), so I added more cinnamon, yogurt and lime - maybe next time I wouldn't use both spices. For those of you that want a spicy Mulligatawny soup; don't worry it still has a kick. Probably one of my favorites, the soup had so many different flavors and ingredients that it was not only satisfying as a soup, but filled me up like any meal would.  I hope you enjoy this one, I know I did...

How to Make Vegetable Stock

Medley of veggies cut up for stock - Seriously Soupy

Veggies in water - Seriously Soupy

As I mentioned in my recent ode to fresh herbs post, bouillon and store-bought stock used to be the norm here on Seriously Soupy, but fellow soup lover, I didn't realize how easy it is to actually make your own stock. Silly, I know, especially since all you need to make stock is a medley of veggies, water and a container. For this simple veggie stock recipe, I used a massive stalk of scallions (see picture!) and carrots (also massive) from my local farmers market, an oldish head of broccoli, onions, zucchini, dill, potatoes, salt and pepper -- that's it! After only two-three hours of cooking, I had eight cups of veggie stock that I will be using for two different soups this week (check out the first soup recipe on Friday). Another cool thing about stock is that you can add any combination of veggies and their bits and pieces -- ends, roots, whatever. The more, the better, and trust me, your soup never tasted and looked so good!

Spicy Lamb Soup (Harira) Recipe

Spicy Lamb Soup (Harira) by Brenda Abdelall of Eau de Spice

Guest Blogger: Brenda Abdelall of Eau de Spice 

The Middle East is an often misunderstood region - full of politics, oil, and religious strife.  However, what is easily overlooked is its rich cuisine. Middle Eastern food is full of flavor, history and, which without a doubt, bridges people together. It is currently the month of Ramadan, where Muslims abstain from eating and drinking from sunrise to sunset. Each night, elaborate dinners are prepared where family, friends and neighbors gather to share thanks for the food they are able to enjoy.

One of the most popular things in Ramadan is soup. In Egypt and Lebanon, it is common to have crushed lentil soup. However, the most decadent soup of all is harira.  This Moroccan soup is reserved for special occasions, and is often considered a meal in itself.  While your kitchen becomes filled with the delicate aroma of saffron and ginger, the fasting stomach is warmed with the hearty combination of lentils, chickpeas, and lamb.  You can serve this hearty soup at any time, and this simplified version spares none of the original flavor.  If you do not have a pressure cooker, you can cook this low and slow for about 1.5 hours, or until the meat is tender.  I hope that you enjoy this recipe as much as my family does, and that the flavors of the Middle East entice you to try more recipes.