Super-fast, super-slimming chickpea soup

Soup is a total lifesaver when you can’t be bothered to really cook.

It’s one of the easiest meals to make and usually seems to keep hunger at bay for longer than most others, although I’m not sure there’s any science behind my claim.

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Serious soup; chunky veggie stew

Soup is generally the last item I feel like eating, but I do like making it. Often inspired by flavoursome veggies, I stick to small amounts – no more than 1.5L – and feed them to Himself who loves soup.

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Celeriac Soup with Smoked Bacon

Boredom is one texture in a soup.

Admit it, cream of tomato, carrot alone, spicy lentil soup; none of these inspire after the first bowlful. I suspected celeriac would be the same, so that’s why the smoked bacon. They do go with each other. I think. Chorizo was rejected, although that goes well in a slightly spiced butternut squash and sweet potato soup.

celeriac and smoked bacon soup

Chop up half a celeriac in the food processor. Make gravel. Don’t even think about dicing it by hand. This mother is hard.

Dice 4 small onions and slice 2 smoked garlic cloves into hot oil in a stockpot and saute until translucent. Or until the sharpness of the smell begins to burn a nice hole through your sinuses.

Add the celeriac, and stir a few times, ensuring it doesn’t stick to the pan.

2 chicken stock cubes and about 1 litre of water into the pan, lid on, cook on a low heat for ages. When the celeriac gravel feels soft and mushy, blend with a stick blender until it’s as smooth as potato puree. Taste for salt.

Cut up three-four rashers of smoky bacon into very small pieces, fry with a slug of oil on a high heat until crispy and tip the lot into the soup (bacon fat and pieces).

Reheat. Eat*.

*with a ciabatta bread bun which had been briefly wetted and then crisped in the oven. The illusion of freshness.