How to Make Chicken Avocado Wraps Recipe - preparation 10 minutes Serves 4
Ingredients:
250g/9oz cooked skinless chicken breasts, cubed
1 avocado, chopped
a handful of rocket (arugula)
juice of ½ lemon
3 tbsp mayonnaise
4 flour tortillas
4 tbsp tomato salsa
salt and ground black pepper
Method:
1 Put the chicken, avocado and rocket in a bowl. Season to taste with plenty of salt and pepper and mix well.
2 In a separate bowl, blend the lemon juice with the mayonnaise. Spread over the tortillas.
3 Divide the chicken mixture among the tortillas. Top with a spoonful of salsa, then roll up or fold over and serve or wrap in clingfilm (plastic wrap) for a packed lunch.
Wednesday, May 18, 2016
Quick Steak and Rocket Sandwiches
How to Make Quick Steak and Rocket Sandwiches Recipe - preparation 15 minutes cooking time 2 minutes Serves 4
Ingredients:
50g/2oz/4 tbsp butter, softened
2 tbsp barbecue sauce
1 tbsp wholegrain mustard
4 slices crusty white bread
1 tbsp olive oil
4 thin frying steaks
a large handful of rocket (arugula) or watercress
3 tomatoes, sliced
Method:
1 Mix the butter, barbecue sauce and mustard together in a bowl and set aside. Toast the bread.
2 Heat the oil in a large frying pan set over a high heat. When the pan is really hot, add the steaks and cook for 20 seconds–1 minute on each side, depending on how you like them.
3 Spread the toast with the barbecue butter. Add some rocket or watercress and tomato, place a steak on top and serve.
Ingredients:
50g/2oz/4 tbsp butter, softened
2 tbsp barbecue sauce
1 tbsp wholegrain mustard
4 slices crusty white bread
1 tbsp olive oil
4 thin frying steaks
a large handful of rocket (arugula) or watercress
3 tomatoes, sliced
Method:
1 Mix the butter, barbecue sauce and mustard together in a bowl and set aside. Toast the bread.
2 Heat the oil in a large frying pan set over a high heat. When the pan is really hot, add the steaks and cook for 20 seconds–1 minute on each side, depending on how you like them.
3 Spread the toast with the barbecue butter. Add some rocket or watercress and tomato, place a steak on top and serve.
Vegetable Pitta Pockets
How to Make Vegetable Pitta Pockets Recipe - preparation 10 minutes cooking time 10–12 minutes Serves 4
Ingredients:
4 tbsp olive oil
2 garlic cloves, crushed
salt and ground black pepper
2 courgettes (zucchini), sliced
1 red (bell) pepper, quartered and seeded
1 yellow (bell) pepper, quartered and seeded
1 small aubergine (eggplant), cut into small chunks
4 baby plum tomatoes, halved
4 pitta breads
4 tbsp hummus
a handful or rocket (arugula)
salt and ground black pepper
Method:
1 In a bowl, mix together the oil and garlic and season with salt and pepper. Add the courgettes, peppers and aubergine. Toss the vegetables in the oil mixture.
2 Grill (broil) the vegetables for 8–10 minutes, until soft. Transfer to a bowl and add the tomatoes. Season to taste with salt and pepper.
3 Split the pitta breads to form pockets. Spoon a tablespoon of hummus into each one, and divide the grilled vegetables between them. Add the rocket and serve immediately while the vegetables are warm.
Ingredients:
4 tbsp olive oil
2 garlic cloves, crushed
salt and ground black pepper
2 courgettes (zucchini), sliced
1 red (bell) pepper, quartered and seeded
1 yellow (bell) pepper, quartered and seeded
1 small aubergine (eggplant), cut into small chunks
4 baby plum tomatoes, halved
4 pitta breads
4 tbsp hummus
a handful or rocket (arugula)
salt and ground black pepper
Method:
1 In a bowl, mix together the oil and garlic and season with salt and pepper. Add the courgettes, peppers and aubergine. Toss the vegetables in the oil mixture.
2 Grill (broil) the vegetables for 8–10 minutes, until soft. Transfer to a bowl and add the tomatoes. Season to taste with salt and pepper.
3 Split the pitta breads to form pockets. Spoon a tablespoon of hummus into each one, and divide the grilled vegetables between them. Add the rocket and serve immediately while the vegetables are warm.
Steak and Red Onion Sandwiches
How to Make Steak and Red Onion Sandwiches Recipe - preparation 5 minutes cooking time 15–20 minutes Serves 2
Ingredients:
2 red onions, thinly sliced
3 tbsp olive oil
1 small ciabatta loaf
2 x 125g/4oz thin minute steaks
2 tsp Dijon mustard
a handful of rocket (arugula) leaves
2 ripe tomatoes, sliced
salt and ground black pepper
Method:
1 Put the red onions in a bowl with half of the olive oil and toss together to coat.
2 Spread the onion over the base of a foil-lined grill (broiling) pan. Grill (broil) for 10 minutes, turning the onions occasionally until soft and starting to caramelize. Set aside.
3 Cut the ciabatta in half lengthways and brush the cut side with olive oil. Place the two halves under the hot grill (broiler) and cook for 3–4 minutes, until warm. Remove, wrap in kitchen foil and keep warm.
4 Brush the steaks with olive oil and season with salt and pepper. Cook under the hot grill for 3–4 minutes, turning once, until cooked to your liking.
5 Spread the two bottom halves of the bread with mustard. Add the rocket and tomatoes, then the steak. Pile the onions on top, cover with the remaining bread and serve warm.
Ingredients:
2 red onions, thinly sliced
3 tbsp olive oil
1 small ciabatta loaf
2 x 125g/4oz thin minute steaks
2 tsp Dijon mustard
a handful of rocket (arugula) leaves
2 ripe tomatoes, sliced
salt and ground black pepper
Method:
1 Put the red onions in a bowl with half of the olive oil and toss together to coat.
2 Spread the onion over the base of a foil-lined grill (broiling) pan. Grill (broil) for 10 minutes, turning the onions occasionally until soft and starting to caramelize. Set aside.
3 Cut the ciabatta in half lengthways and brush the cut side with olive oil. Place the two halves under the hot grill (broiler) and cook for 3–4 minutes, until warm. Remove, wrap in kitchen foil and keep warm.
4 Brush the steaks with olive oil and season with salt and pepper. Cook under the hot grill for 3–4 minutes, turning once, until cooked to your liking.
5 Spread the two bottom halves of the bread with mustard. Add the rocket and tomatoes, then the steak. Pile the onions on top, cover with the remaining bread and serve warm.
Avocado Blt
How to make Avocado Blt Recipe - preparation 10 minutes cooking time 5 minutes Serves 4
Ingredients:
225g/8oz lean bacon slices
1 large ripe avocado, halved, peeled and stoned
juice of ½ lemon
8 large slices bread
50g/2oz/4 tbsp butter, softened
4 tbsp mayonnaise
175g/6oz iceberg lettuce, shredded
2 large tomatoes, thinly sliced
salt and ground black pepper
Method:
1 Grill (broil) the bacon for 3 minutes, turning once, until crisp. Transfer to a plate, cover and keep warm.
2 Cut the avocado into slices, across the length, squeeze over the lemon juice to prevent browning, cover and set aside.
3 Toast the slices of bread. Butter them and spread 4 slices with mayonnaise. Layer the bacon, lettuce, tomatoes and avocado on top. Season with salt and pepper and top with the remaining 4 slices of buttered toast.
4 Cut each sandwich in half, diagonally. Serve immediately.
Ingredients:
225g/8oz lean bacon slices
1 large ripe avocado, halved, peeled and stoned
juice of ½ lemon
8 large slices bread
50g/2oz/4 tbsp butter, softened
4 tbsp mayonnaise
175g/6oz iceberg lettuce, shredded
2 large tomatoes, thinly sliced
salt and ground black pepper
Method:
1 Grill (broil) the bacon for 3 minutes, turning once, until crisp. Transfer to a plate, cover and keep warm.
2 Cut the avocado into slices, across the length, squeeze over the lemon juice to prevent browning, cover and set aside.
3 Toast the slices of bread. Butter them and spread 4 slices with mayonnaise. Layer the bacon, lettuce, tomatoes and avocado on top. Season with salt and pepper and top with the remaining 4 slices of buttered toast.
4 Cut each sandwich in half, diagonally. Serve immediately.
Scrambled Eggs with Smoked Salmon
How to make Scrambled Eggs with Smoked Salmon recipe - preparation 10 minutes cooking time 5 minutes Serves 6
Ingredients:
6 large eggs
small bunch of fresh chives, snipped
25g/1oz/2 tbsp butter
100g/3½oz/½ cup soft cheese
125g/4oz smoked salmon, diced
6 slices bread, toasted and buttered
salt and ground black pepper
Method:
1 Beat the eggs together in a bowl and season with salt and pepper. Stir in the chives.
2 Melt the butter in a non-stick pan over a low heat. Add the eggs and stir constantly until the mixture thickens.
3 Stir in the soft cheese and cook for 1–2 minutes, until the mixture starts to set, then fold in the smoked salmon. Add a grinding of black pepper
4 Serve immediately with the buttered toast.
Ingredients:
6 large eggs
small bunch of fresh chives, snipped
25g/1oz/2 tbsp butter
100g/3½oz/½ cup soft cheese
125g/4oz smoked salmon, diced
6 slices bread, toasted and buttered
salt and ground black pepper
Method:
1 Beat the eggs together in a bowl and season with salt and pepper. Stir in the chives.
2 Melt the butter in a non-stick pan over a low heat. Add the eggs and stir constantly until the mixture thickens.
3 Stir in the soft cheese and cook for 1–2 minutes, until the mixture starts to set, then fold in the smoked salmon. Add a grinding of black pepper
4 Serve immediately with the buttered toast.
Simple French Toast
How to make Simple French Toast Recipe - preparation 5 minutes cooking time 10 minutes Serves 2
Ingredients:
2 medium (US large) eggs
150ml/¼ pint/scant ⅔ cup skimmed milk
a pinch of freshly grated nutmeg or ground cinnamon
4 slices white bread
50g/2oz/¼ cup butter
maple syrup and crisp cooked bacon slices or fresh strawberries to serve
Method:
1 Whisk together the eggs, milk and nutmeg or cinnamon in a shallow dish.
2 Dip the slices of bread into the beaten egg, coating them well and soaking up some of the mixture.
3 Heat half the butter in a frying pan over a low heat. When the butter is foaming, fry the egg-coated bread in batches, until golden brown on both sides. Drain on kitchen paper.
4 Serve immediately, drizzled with maple syrup, with crispy bacon or strawberries.
Ingredients:
2 medium (US large) eggs
150ml/¼ pint/scant ⅔ cup skimmed milk
a pinch of freshly grated nutmeg or ground cinnamon
4 slices white bread
50g/2oz/¼ cup butter
maple syrup and crisp cooked bacon slices or fresh strawberries to serve
Method:
1 Whisk together the eggs, milk and nutmeg or cinnamon in a shallow dish.
2 Dip the slices of bread into the beaten egg, coating them well and soaking up some of the mixture.
3 Heat half the butter in a frying pan over a low heat. When the butter is foaming, fry the egg-coated bread in batches, until golden brown on both sides. Drain on kitchen paper.
4 Serve immediately, drizzled with maple syrup, with crispy bacon or strawberries.
Welsh Rarebit
How to make Welsh Rarebit Recipe - preparation 5 minutes cooking time 6 minutes Serves 4
Ingredients:
225g/8oz Cheddar cheese, grated 25g/1oz/2 tbsp butter
1 tsp English mustard
2 tsp Worcestershire sauce
4 tbsp Guinness or beer
freshly ground black pepper
4 slices bread, crusts removed
salt and ground black pepper
Method:
1 Put the cheese, butter, mustard, Worcestershire sauce, beer and black pepper in a pan and place over a low heat. Stir occasionally until the cheese melts and the mixture is smooth and
creamy. Season to taste with salt and pepper.
2 Toast the bread under the grill (broiler) on one side only. Turn the slices over and spread the cheese mixture on the untoasted side.
3 Pop back under the grill for 1 minute or until golden brown and bubbling. Serve immediately.
Ingredients:
225g/8oz Cheddar cheese, grated 25g/1oz/2 tbsp butter
1 tsp English mustard
2 tsp Worcestershire sauce
4 tbsp Guinness or beer
freshly ground black pepper
4 slices bread, crusts removed
salt and ground black pepper
Method:
1 Put the cheese, butter, mustard, Worcestershire sauce, beer and black pepper in a pan and place over a low heat. Stir occasionally until the cheese melts and the mixture is smooth and
creamy. Season to taste with salt and pepper.
2 Toast the bread under the grill (broiler) on one side only. Turn the slices over and spread the cheese mixture on the untoasted side.
3 Pop back under the grill for 1 minute or until golden brown and bubbling. Serve immediately.
Baked Eggs with Mushrooms and Spinach
How to make Baked Eggs with Mushrooms and Spinach Recipe - preparation 10 minutes cooking time 15 minutes Serves 2
Ingredients:
2 tbsp olive oil
175g/6oz mushrooms, chopped
250g/9oz fresh spinach, trimmed and roughly chopped
2 medium (US large) eggs
2 tbsp single (light) cream
salt and ground black pepper
a pinch of paprika
Method:
1 Preheat the oven to 200°C/400°C/Gas 6.
2 Heat the oil in a large frying pan, add the mushrooms and cook for 1 minute, stirring. Add the spinach and stir until wilted. Season to taste, then divide the mixture between2 shallow individual
ovenproof dishes.
3 Carefully break an egg into the centre of each dish, then spoon the cream over the top.
4 Cook in the oven for 12 minutes or until the eggs are just set – they will continue cooking once they’re out of the oven. Dust lightly with paprika and serve.
Ingredients:
2 tbsp olive oil
175g/6oz mushrooms, chopped
250g/9oz fresh spinach, trimmed and roughly chopped
2 medium (US large) eggs
2 tbsp single (light) cream
salt and ground black pepper
a pinch of paprika
Method:
1 Preheat the oven to 200°C/400°C/Gas 6.
2 Heat the oil in a large frying pan, add the mushrooms and cook for 1 minute, stirring. Add the spinach and stir until wilted. Season to taste, then divide the mixture between2 shallow individual
ovenproof dishes.
3 Carefully break an egg into the centre of each dish, then spoon the cream over the top.
4 Cook in the oven for 12 minutes or until the eggs are just set – they will continue cooking once they’re out of the oven. Dust lightly with paprika and serve.
Eggs Mayonnaise
How to make Eggs Mayonnaise Recipe - preparation 10 minutes cooking time 10 minutes Serves 2
Ingredients:
4 medium (US large) eggs, hard-boiled
a few lettuce leaves
150ml/¼ pint/scant ⅔ cup mayonnaise
chopped fresh parsley and cayenne pepper to garnish
baby plum tomatoes to serve
Method:
1 Shell the eggs and cut them in half lengthways.
2 Wash and drain the lettuce and arrange on a plate.
3 Place the eggs on the lettuce, cut-side down, and coat with the mayonnaise. Sprinkle with parsley, dust lightly with a little cayenne and serve with baby plum tomatoes.
Ingredients:
4 medium (US large) eggs, hard-boiled
a few lettuce leaves
150ml/¼ pint/scant ⅔ cup mayonnaise
chopped fresh parsley and cayenne pepper to garnish
baby plum tomatoes to serve
Method:
1 Shell the eggs and cut them in half lengthways.
2 Wash and drain the lettuce and arrange on a plate.
3 Place the eggs on the lettuce, cut-side down, and coat with the mayonnaise. Sprinkle with parsley, dust lightly with a little cayenne and serve with baby plum tomatoes.
Eggs Benedict
How to make Eggs Benedict Recipe - preparation 15 minutes cooking time 10 minutes Serves 4
Ingredients:
2 muffins
4 medium (US large) eggs
1 tsp vinegar
150ml/¼ pint/scant ⅔ cup hollandaise sauce
4 thin slices lean ham or crisp cooked bacon
fresh parsley sprigs to garnish
Method:
1 Split the muffins in half and toast lightly on both sides.
2 Poach the eggs by lowering them carefully into a pan of simmering water to which you have added a spoonful of vinegar. Cook gently until the whites are set but the yolks are still runny. Remove them carefully with a slotted spoon on to a sheet of kitchen paper to drain.
3 Gently warm the hollandaise sauce in a small pan.
4 Top each muffin half with a folded slice of ham or bacon, then with a poached egg. Spoon the hollandaise sauce over the top.
5 Garnish each egg with a sprig of parsley and serve.
Ingredients:
2 muffins
4 medium (US large) eggs
1 tsp vinegar
150ml/¼ pint/scant ⅔ cup hollandaise sauce
4 thin slices lean ham or crisp cooked bacon
fresh parsley sprigs to garnish
Method:
1 Split the muffins in half and toast lightly on both sides.
2 Poach the eggs by lowering them carefully into a pan of simmering water to which you have added a spoonful of vinegar. Cook gently until the whites are set but the yolks are still runny. Remove them carefully with a slotted spoon on to a sheet of kitchen paper to drain.
3 Gently warm the hollandaise sauce in a small pan.
4 Top each muffin half with a folded slice of ham or bacon, then with a poached egg. Spoon the hollandaise sauce over the top.
5 Garnish each egg with a sprig of parsley and serve.
Piperade
How to make Piperade recipe - preparation 20 minutes cooking time 20 minutes Serves 4
Ingredients:
3 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 red or green (bell) pepper, seeded and chopped
450g/1lb plum tomatoes, diced
dash of balsamic vinegar
8 medium (US large) eggs
4 thin slices proscuitto or Parma ham
salt and ground black pepper
chopped fresh parsley to garnish
Method:
1 Heat 2 tbsp oil in a large frying pan over a low heat. Add the onion and garlic and cook gently for 5 minutes. Add the red pepper and cook for 10 minutes until softened.
2 Add the tomatoes and balsamic vinegar, increase the heat and cook for 10 minutes or until they are reduced to a thick pulp. Season to taste with salt and pepper.
3 Lightly whisk the eggs and add to the pan. Stir gently with a wooden spoon until they start to set but are still creamy.
4 Heat the remaining oil in a clean pan and quickly fry the proscuitto or Parma ham until golden brown and crisp.
5 Serve the piperade sprinkled with parsley with the crispy ham on the side.
Ingredients:
3 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 red or green (bell) pepper, seeded and chopped
450g/1lb plum tomatoes, diced
dash of balsamic vinegar
8 medium (US large) eggs
4 thin slices proscuitto or Parma ham
salt and ground black pepper
chopped fresh parsley to garnish
Method:
1 Heat 2 tbsp oil in a large frying pan over a low heat. Add the onion and garlic and cook gently for 5 minutes. Add the red pepper and cook for 10 minutes until softened.
2 Add the tomatoes and balsamic vinegar, increase the heat and cook for 10 minutes or until they are reduced to a thick pulp. Season to taste with salt and pepper.
3 Lightly whisk the eggs and add to the pan. Stir gently with a wooden spoon until they start to set but are still creamy.
4 Heat the remaining oil in a clean pan and quickly fry the proscuitto or Parma ham until golden brown and crisp.
5 Serve the piperade sprinkled with parsley with the crispy ham on the side.
 |
| Piperade recipe |
Spinach and Rice Soup
How to make Spinach and Rice Soup Recipe - preparation 10 minutes cooking time 25–30 minutes Serves 4
Ingredients:
2 tbsp olive oil
1 red onion, finely chopped
2 sticks celery, diced
2 garlic cloves, crushed
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1 bay leaf
zest of 1 lemon
2 tsp grated nutmeg
a pinch of cayenne pepper
125g/4oz/½ cup risotto rice
1.2 litres/2 pints/5 cups vegetable stock
450g/1lb baby spinach leaves
4 heaped tsp pesto sauce
salt and ground black pepper
freshly grated Parmesan to serve
Method:
1 Heat the oil in a pan. Add the red onion, celery, garlic, herbs, lemon zest and spices, then cook gently, stirring occasionally, over a low heat for 5 minutes.
2 Add the rice and cook for 1 minute, stirring to coat all the rice grains until they are glistening with oil. Add the stock and bring to the boil, then reduce the heat and simmer gently for 20 minutes or until the rice is tender.
3 Stir in the spinach and cook gently for 2 minutes, then season to taste with salt and pepper. Remove and discard the lemon zest and bay leaf.
4 Ladle the soup into four warmed bowls and swirl in the pesto. Sprinkled over the grated Parmesan and serve.
Ingredients:
2 tbsp olive oil
1 red onion, finely chopped
2 sticks celery, diced
2 garlic cloves, crushed
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1 bay leaf
zest of 1 lemon
2 tsp grated nutmeg
a pinch of cayenne pepper
125g/4oz/½ cup risotto rice
1.2 litres/2 pints/5 cups vegetable stock
450g/1lb baby spinach leaves
4 heaped tsp pesto sauce
salt and ground black pepper
freshly grated Parmesan to serve
Method:
1 Heat the oil in a pan. Add the red onion, celery, garlic, herbs, lemon zest and spices, then cook gently, stirring occasionally, over a low heat for 5 minutes.
2 Add the rice and cook for 1 minute, stirring to coat all the rice grains until they are glistening with oil. Add the stock and bring to the boil, then reduce the heat and simmer gently for 20 minutes or until the rice is tender.
3 Stir in the spinach and cook gently for 2 minutes, then season to taste with salt and pepper. Remove and discard the lemon zest and bay leaf.
4 Ladle the soup into four warmed bowls and swirl in the pesto. Sprinkled over the grated Parmesan and serve.
Hot and Sour Turkey Soup
How to make Hot and Sour Turkey Soup Recipe - preparation 15 minutes cooking time 40 minutes Serves 4
Ingredients:
1 tbsp vegetable oil
340g/12oz skinless turkey breast, cut into strips
1 tbsp grated fresh root ginger
1 red onion, finely chopped
1 tbsp Thai red curry paste
75g/3oz/⅓ cup basmati rice
1.2 litres/2 pints/5 cups hot chicken or turkey stock
200g/7oz mangetouts, sliced
juice of 1 lime
chopped coriander (cilantro) to garnish
Method:
1 Heat the oil in a deep pan. Add the turkey and cook over a medium heat for 5 minutes, stirring occasionally, until golden brown.
2 Add the ginger and red onion and cook for 2–3 minutes. Stir in the Thai red curry paste and cook for 1–2 minutes.
3 Add the rice and stir to coat in the curry paste. Pour the hot stock into the pan, stir once and bring to the boil. Reduce the heat and simmer gently, covered, for 20 minutes.
4 Add the mangetouts and simmer gently for 2 minutes, then stir in the lime juice. Serve in four warmed bowls scattered with chopped coriander.
Ingredients:
1 tbsp vegetable oil
340g/12oz skinless turkey breast, cut into strips
1 tbsp grated fresh root ginger
1 red onion, finely chopped
1 tbsp Thai red curry paste
75g/3oz/⅓ cup basmati rice
1.2 litres/2 pints/5 cups hot chicken or turkey stock
200g/7oz mangetouts, sliced
juice of 1 lime
chopped coriander (cilantro) to garnish
Method:
1 Heat the oil in a deep pan. Add the turkey and cook over a medium heat for 5 minutes, stirring occasionally, until golden brown.
2 Add the ginger and red onion and cook for 2–3 minutes. Stir in the Thai red curry paste and cook for 1–2 minutes.
3 Add the rice and stir to coat in the curry paste. Pour the hot stock into the pan, stir once and bring to the boil. Reduce the heat and simmer gently, covered, for 20 minutes.
4 Add the mangetouts and simmer gently for 2 minutes, then stir in the lime juice. Serve in four warmed bowls scattered with chopped coriander.
Chicken and Bulgur Soup
How to make Chicken and Bulgur Soup Recipe - preparation 10 minutes cooking time 30 minutes Serves 4
Ingredients:
1 tbsp olive oil
1 onion, finely chopped
1 red (bell) pepper, seeded and diced
2 skinless, boneless chicken breasts, cut into strips
1 litre/1¾ pints/4 cups hot chicken stock
100g/3½oz/¼ cup bulgur wheat
2 x 400g/14oz cans cannellini beans, drained
1 x 400g/14oz can chopped tomatoes
2 courgettes (zucchini), chopped
2 tbsp chopped fresh basil
salt and ground black pepper
Method:
1 Heat the oil in a large pan. Add the onion and red pepper and cook over a low heat for 10 minutes or until softened. Add the chicken and stir-fry for 3 minutes or until golden.
2 Add the hot stock to the pan and bring to a simmer. Stir in the bulgur wheat and simmer for 15 minutes.
3 Stir in the cannellini beans, tomatoes and courgettes and simmer gently for 5 minutes. Stir in the chopped basil and season to taste with salt and pepper.
4 Divide the soup among four warmed bowls.
Ingredients:
1 tbsp olive oil
1 onion, finely chopped
1 red (bell) pepper, seeded and diced
2 skinless, boneless chicken breasts, cut into strips
1 litre/1¾ pints/4 cups hot chicken stock
100g/3½oz/¼ cup bulgur wheat
2 x 400g/14oz cans cannellini beans, drained
1 x 400g/14oz can chopped tomatoes
2 courgettes (zucchini), chopped
2 tbsp chopped fresh basil
salt and ground black pepper
Method:
1 Heat the oil in a large pan. Add the onion and red pepper and cook over a low heat for 10 minutes or until softened. Add the chicken and stir-fry for 3 minutes or until golden.
2 Add the hot stock to the pan and bring to a simmer. Stir in the bulgur wheat and simmer for 15 minutes.
3 Stir in the cannellini beans, tomatoes and courgettes and simmer gently for 5 minutes. Stir in the chopped basil and season to taste with salt and pepper.
4 Divide the soup among four warmed bowls.
Turkey and Ham Soup
How to make Turkey and Ham Soup Recipe - preparation 20 minutes plus soaking cooking time 1 hour 20 minutes Serves 6
Ingredients:
250g/8oz/1⅓ cups green split peas, soaked overnight
2 tbsp olive oil
1 onion, chopped
400g/14oz carrots, cubed
2 garlic cloves, crushed
2 litres/3½ pints/8 cups ham or turkey stock
225g/8oz potatoes, cubed
125g/4oz each cooked turkey and ham, cut into chunks
250g/9oz spring greens (collards) or kale, shredded
salt and ground black pepper
grated Cheddar cheese to seve
Method:
1 Drain the split peas and put them in a pan. Cover with cold water and bring to the boil. Reduce the heat and simmer for 10 minutes. Drain well.
2 Heat the oil in a pan, add the onion and carrots and cook for 10 minutes. Add the garlic and cook for 1 minute.
3 Add the split peas and stock to the pan. Bring to the boil, then reduce the heat and simmer for 40 minutes or until the split peas are tender.
4 Add the potatoes and cook for 15 minutes. Season to taste with salt and black pepper.
5 Add the turkey, ham and spring greens or kale and bring to the boil. Reduce the heat and simmer for 3 minutes.
6 Ladle the soup into warmed bowls, sprinkle with grated Cheddar cheese and serve immediately.
Ingredients:
250g/8oz/1⅓ cups green split peas, soaked overnight
2 tbsp olive oil
1 onion, chopped
400g/14oz carrots, cubed
2 garlic cloves, crushed
2 litres/3½ pints/8 cups ham or turkey stock
225g/8oz potatoes, cubed
125g/4oz each cooked turkey and ham, cut into chunks
250g/9oz spring greens (collards) or kale, shredded
salt and ground black pepper
grated Cheddar cheese to seve
Method:
1 Drain the split peas and put them in a pan. Cover with cold water and bring to the boil. Reduce the heat and simmer for 10 minutes. Drain well.
2 Heat the oil in a pan, add the onion and carrots and cook for 10 minutes. Add the garlic and cook for 1 minute.
3 Add the split peas and stock to the pan. Bring to the boil, then reduce the heat and simmer for 40 minutes or until the split peas are tender.
4 Add the potatoes and cook for 15 minutes. Season to taste with salt and black pepper.
5 Add the turkey, ham and spring greens or kale and bring to the boil. Reduce the heat and simmer for 3 minutes.
6 Ladle the soup into warmed bowls, sprinkle with grated Cheddar cheese and serve immediately.
Chestnut Soup
How to make Chestnut Soup Recipe - preparation 4 minutes cooking time 45 minutes Serves 4
Ingredients:
2 tbsp olive oil
1 large onion, chopped
250g/9oz Brussels sprouts, trimmed
1 litre/1¾ pints/4 cups hot chicken or turkey stock
1 x 400g/14oz can whole chestnuts, drained
2 tbsp chopped fresh parsley plus extra to garnish
salt and ground black pepper
4 tbsp crème fraîche
Method:
1 Heat the oil in a large pan, add the onion and cook gently for 5 minutes until tender.
2 Add the sprouts to the pan, cover and cook for 5 minutes, shaking the pan frequently.
3 Pour in the hot stock and bring to the boil. Add the chestnuts and parsley. Reduce the heat, cover the pan and simmer for 30 minutes or until the vegetables are tender.
4 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Return to the pan and stir in the crème fraîche. Reheat gently.
5 Season to taste and serve in warmed bowls, sprinkled with chopped parsley.
Ingredients:
2 tbsp olive oil
1 large onion, chopped
250g/9oz Brussels sprouts, trimmed
1 litre/1¾ pints/4 cups hot chicken or turkey stock
1 x 400g/14oz can whole chestnuts, drained
2 tbsp chopped fresh parsley plus extra to garnish
salt and ground black pepper
4 tbsp crème fraîche
Method:
1 Heat the oil in a large pan, add the onion and cook gently for 5 minutes until tender.
2 Add the sprouts to the pan, cover and cook for 5 minutes, shaking the pan frequently.
3 Pour in the hot stock and bring to the boil. Add the chestnuts and parsley. Reduce the heat, cover the pan and simmer for 30 minutes or until the vegetables are tender.
4 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Return to the pan and stir in the crème fraîche. Reheat gently.
5 Season to taste and serve in warmed bowls, sprinkled with chopped parsley.
Thai Chicken Noodle Soup
How to make Thai Chicken Noodle Soup Recipe - preparation 20 minutes cooking time 20–25 minutes Serves 4
Ingredients:
1 tbsp olive oil
450g/1lb boneless skinless chicken breast, shredded
2 garlic cloves, roughly chopped
1 tbsp green Thai curry sauce
1 lemongrass stalk, finely sliced
1 tsp grated fresh root ginger
1 litre/1¾ pints/4 cups hot chicken stock
75g/3oz rice noodles
150g/5oz mangetout, halved
125g/4oz bean sprouts
bunch of spring onions (scallions), sliced
2 tbsp Thai fish sauce
grated zest and juice of 1 lime
chopped fresh coriander (cilantro) to garnish
Method:
1 Heat the oil in a large pan over a medium heat. Add the chicken, garlic, green Thai curry sauce, lemongrass and ginger and cook, stirring frequently, for 5 minutes until the chicken is turning golden brown.
2 Add the hot stock and bring to the boil. Simmer gently for 5 minutes or until the chicken is cooked through.
3 Add the rice noodles and cook for 1 minute, then add the mangetout and cook for 2 minutes.
4 Add the bean sprouts, spring onions, fish sauce and the lime zest and juice. Simmer gently until heated through.
5 Divide the soup among four warmed bowls. Garnish with the coriander and serve immediately.
Ingredients:
1 tbsp olive oil
450g/1lb boneless skinless chicken breast, shredded
2 garlic cloves, roughly chopped
1 tbsp green Thai curry sauce
1 lemongrass stalk, finely sliced
1 tsp grated fresh root ginger
1 litre/1¾ pints/4 cups hot chicken stock
75g/3oz rice noodles
150g/5oz mangetout, halved
125g/4oz bean sprouts
bunch of spring onions (scallions), sliced
2 tbsp Thai fish sauce
grated zest and juice of 1 lime
chopped fresh coriander (cilantro) to garnish
Method:
1 Heat the oil in a large pan over a medium heat. Add the chicken, garlic, green Thai curry sauce, lemongrass and ginger and cook, stirring frequently, for 5 minutes until the chicken is turning golden brown.
2 Add the hot stock and bring to the boil. Simmer gently for 5 minutes or until the chicken is cooked through.
3 Add the rice noodles and cook for 1 minute, then add the mangetout and cook for 2 minutes.
4 Add the bean sprouts, spring onions, fish sauce and the lime zest and juice. Simmer gently until heated through.
5 Divide the soup among four warmed bowls. Garnish with the coriander and serve immediately.
Chicken and Vegetable Broth
How to make Chicken and Vegetable Broth recipe - preparation 10 minutes cooking time 15 minutes Serves 4
Ingredients:
1 tbsp olive oil
450g/1lb boneless, skinless chicken breast, cubed
2 garlic cloves, crushed
1 red onion, finely chopped
1 litre/1¾ pints/4 cups hot chicken stock
225g/8oz each green beans, broccoli, sugarsnap peas and asparagus, chopped
dash of Tabasco or chilli sauce
Method:
1 Heat the oil in a large pan over a medium heat. Add the chicken, garlic and red onion and cook for 10 minutes or until the chicken is browned all over.
2 Add the hot stock and bring to the boil. Add the vegetables, reduce the heat and simmer gently for 5 minutes or until the chicken is cooked right through.
3 Season the broth with a dash of Tabasco or chilli sauce and serve immediately in warmed bowls.
Ingredients:
1 tbsp olive oil
450g/1lb boneless, skinless chicken breast, cubed
2 garlic cloves, crushed
1 red onion, finely chopped
1 litre/1¾ pints/4 cups hot chicken stock
225g/8oz each green beans, broccoli, sugarsnap peas and asparagus, chopped
dash of Tabasco or chilli sauce
Method:
1 Heat the oil in a large pan over a medium heat. Add the chicken, garlic and red onion and cook for 10 minutes or until the chicken is browned all over.
2 Add the hot stock and bring to the boil. Add the vegetables, reduce the heat and simmer gently for 5 minutes or until the chicken is cooked right through.
3 Season the broth with a dash of Tabasco or chilli sauce and serve immediately in warmed bowls.
Lentil and Coconut Soup
How to make Lentil and Coconut Soup Recipe - preparation 20 minutes cooking time 40 minutes Serves 4
Ingredients:
4 tbsp coconut oil
350g/12oz potatoes, diced
1 large onion, chopped
2 carrots, cut into matchsticks
2 garlic cloves, crushed
1 tbsp green Thai curry paste
900ml/1½ pints/3¾ cups hot vegetable stock
300ml/½ pint/1¼ cups reduced-fat coconut milk
225g/8oz/1⅓ cups green lentils
grated zest and juice of 1 lime
salt and ground black pepper
fresh coriander (cilantro) sprigs to garnish
Method:
1 Heat the oil in a large pan. Add the potatoes and cook gently for 5 minutes, stirring occasionally, until golden. Remove with a slotted spoon and set aside.
2 Add the onion and carrots to the pan and cook gently over a low heat for 10 minutes until tender. Add the garlic and green Thai curry paste and cook for 2 minutes. Add the hot stock, coconut milk and lentils and bring to the boil.
3 Reduce the heat, cover the pan and simmer gently for 20 minutes or until the lentils are tender but not mushy.
4 Add the potatoes and the lime juice and zest and season to taste. Cook for 5 minutes until the potatoes are tender.
5 Serve the soup in warmed bowls, garnished with coriander.
Ingredients:
4 tbsp coconut oil
350g/12oz potatoes, diced
1 large onion, chopped
2 carrots, cut into matchsticks
2 garlic cloves, crushed
1 tbsp green Thai curry paste
900ml/1½ pints/3¾ cups hot vegetable stock
300ml/½ pint/1¼ cups reduced-fat coconut milk
225g/8oz/1⅓ cups green lentils
grated zest and juice of 1 lime
salt and ground black pepper
fresh coriander (cilantro) sprigs to garnish
Method:
1 Heat the oil in a large pan. Add the potatoes and cook gently for 5 minutes, stirring occasionally, until golden. Remove with a slotted spoon and set aside.
2 Add the onion and carrots to the pan and cook gently over a low heat for 10 minutes until tender. Add the garlic and green Thai curry paste and cook for 2 minutes. Add the hot stock, coconut milk and lentils and bring to the boil.
3 Reduce the heat, cover the pan and simmer gently for 20 minutes or until the lentils are tender but not mushy.
4 Add the potatoes and the lime juice and zest and season to taste. Cook for 5 minutes until the potatoes are tender.
5 Serve the soup in warmed bowls, garnished with coriander.
Hot and Sour Soup
How to make Hot and Sour Soup Recipe - preparation 20 minutes cooking time 30–35 minutes Serves 4
Ingredients:
1 tbsp vegetable oil
340g/12oz boneless, skinless chicken breast, cut into strips
5cm/2in piece fresh root ginger, peeled and grated
4 spring onions (scallions), diced
1 tbsp Thai red curry paste
75g/3oz/⅓ cup basmati rice
1.2 litres/2 pints/5 cups hot chicken stock
200g/7oz green beans, sliced
juice of 1 lime
4 tbsp chopped fresh coriander (cilantro) to garnish
Method:
1 Heat the oil in a deep pan over a medium heat. Add the chicken and cook for 5 minutes until browned. Add the ginger and spring onions and cook for 2 minutes. Stir in the Thai red curry
paste and cook for 2 minutes.
2 Stir in the rice and cook for 1 minute. Add the hot stock and bring to the boil. Reduce the heat, cover the pan and simmer gently for 20 minutes.
3 Add the green beans and cook for 5 minutes or until the rice is tender. Add the lime juice and stir well.
4 Serve the soup in warmed bowls sprinkled with coriander.
Ingredients:
1 tbsp vegetable oil
340g/12oz boneless, skinless chicken breast, cut into strips
5cm/2in piece fresh root ginger, peeled and grated
4 spring onions (scallions), diced
1 tbsp Thai red curry paste
75g/3oz/⅓ cup basmati rice
1.2 litres/2 pints/5 cups hot chicken stock
200g/7oz green beans, sliced
juice of 1 lime
4 tbsp chopped fresh coriander (cilantro) to garnish
Method:
1 Heat the oil in a deep pan over a medium heat. Add the chicken and cook for 5 minutes until browned. Add the ginger and spring onions and cook for 2 minutes. Stir in the Thai red curry
paste and cook for 2 minutes.
2 Stir in the rice and cook for 1 minute. Add the hot stock and bring to the boil. Reduce the heat, cover the pan and simmer gently for 20 minutes.
3 Add the green beans and cook for 5 minutes or until the rice is tender. Add the lime juice and stir well.
4 Serve the soup in warmed bowls sprinkled with coriander.
Courgette and Bean Soup
How to make Courgette and Bean Soup recipe - preparation 10 minutes cooking time 30 minutes Serves 6
Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp mild curry powder
450g/1lb courgettes (zucchini), sliced
350g/12oz potatoes, diced
1 x 400g/14oz can butter (lima) beans, drained and rinsed
1 x 400g/14oz can borlotti beans, drained and rinsed
1.5 litres/2½ pints/6¼ cups vegetable stock
salt and ground black pepper
snipped fresh chives to garnish
Method:
1 Heat the oil in a pan. Add the onion and garlic and cook over a low heat for 5 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the courgettes and potatoes and cook for 2
minutes.
2 Add the beans and stock and bring to the boil. Reduce the heat, cover the pan and then simmer gently for 25 minutes, stirring occasionally, until the potatoes are tender. Season to taste with salt and pepper.
3 Serve the soup in warmed bowls sprinkled with chives.
Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp mild curry powder
450g/1lb courgettes (zucchini), sliced
350g/12oz potatoes, diced
1 x 400g/14oz can butter (lima) beans, drained and rinsed
1 x 400g/14oz can borlotti beans, drained and rinsed
1.5 litres/2½ pints/6¼ cups vegetable stock
salt and ground black pepper
snipped fresh chives to garnish
Method:
1 Heat the oil in a pan. Add the onion and garlic and cook over a low heat for 5 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the courgettes and potatoes and cook for 2
minutes.
2 Add the beans and stock and bring to the boil. Reduce the heat, cover the pan and then simmer gently for 25 minutes, stirring occasionally, until the potatoes are tender. Season to taste with salt and pepper.
3 Serve the soup in warmed bowls sprinkled with chives.
Lettuce Soup
How to make Lettuce Soup Recipe - preparation 5 minutes cooking time 1 hour 15 minutes Serves 4
Ingredients:
25g/1oz/2 tbsp butter
450g/1lb butterhead (romaine) lettuce leaves, shredded
1 large bunch of spring onions (scallions), chopped
1 tbsp plain (all-purpose) flour
600ml/1 pint/2½ cups vegetable stock
150ml/¼ pint/scant ⅔ cup milk
salt and ground black pepper
Method:
1 Melt the butter in a pan, add the lettuce and spring onions and cook gently for 10 minutes until softened.
2 Stir in the flour and cook, stirring, for 1 minute. Add the stock and bring to the boil. Reducethe heat, cover the pan and simmer for 45 minutes.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Return to the pan and stir in the milk. Reheat and season to taste. Serve the soup in warmed bowls.
Ingredients:
25g/1oz/2 tbsp butter
450g/1lb butterhead (romaine) lettuce leaves, shredded
1 large bunch of spring onions (scallions), chopped
1 tbsp plain (all-purpose) flour
600ml/1 pint/2½ cups vegetable stock
150ml/¼ pint/scant ⅔ cup milk
salt and ground black pepper
Method:
1 Melt the butter in a pan, add the lettuce and spring onions and cook gently for 10 minutes until softened.
2 Stir in the flour and cook, stirring, for 1 minute. Add the stock and bring to the boil. Reducethe heat, cover the pan and simmer for 45 minutes.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Return to the pan and stir in the milk. Reheat and season to taste. Serve the soup in warmed bowls.
Simple Butternut Squash Soup
How to make Simple Butternut Squash Soup recipe - preparation 15 minutes cooking time 30 minutes Serves 6
Ingredients:
1 medium butternut squash
2 tbsp olive oil plus extra to brush
1 onion, finely chopped
1 carrot, diced
2 tsp curry powder
1 tbsp grated fresh root ginger
1.2 litres/2 pints/5 cups vegetable stock
leaves stripped from 1 fresh sprig rosemary
salt and ground black pepper
Method:
1 Peel the butternut squash, cut in half and remove the seeds. Cut into 1cm/¾in slices. Brush with oil and place in the grill (broiling) pan. Grill (broil) for 8–10 minutes until soft.
2 Meanwhile, heat the oil in a pan, add the onion and carrot and cook over a low heat for 10 minutes or until soft. Stir in the curry powder and ginger and cook for 2 minutes, then add the stock and rosemary. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 15 minutes.
3 Allow to cool slightly, then pour the soup into a blender or food processor. Add the squash and blitz until smooth. Season to taste with salt and pepper.
4 Return the soup to the pan to reheat. Serve immediately in six warmed bowls.
Ingredients:
1 medium butternut squash
2 tbsp olive oil plus extra to brush
1 onion, finely chopped
1 carrot, diced
2 tsp curry powder
1 tbsp grated fresh root ginger
1.2 litres/2 pints/5 cups vegetable stock
leaves stripped from 1 fresh sprig rosemary
salt and ground black pepper
Method:
1 Peel the butternut squash, cut in half and remove the seeds. Cut into 1cm/¾in slices. Brush with oil and place in the grill (broiling) pan. Grill (broil) for 8–10 minutes until soft.
2 Meanwhile, heat the oil in a pan, add the onion and carrot and cook over a low heat for 10 minutes or until soft. Stir in the curry powder and ginger and cook for 2 minutes, then add the stock and rosemary. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 15 minutes.
3 Allow to cool slightly, then pour the soup into a blender or food processor. Add the squash and blitz until smooth. Season to taste with salt and pepper.
4 Return the soup to the pan to reheat. Serve immediately in six warmed bowls.
Cream of Watercress Soup
How to make Cream of Watercress Soup Recipe - preparation 15 minutes cooking time 30 minutes Serves 6
Ingredients:
2 tbsp olive oil
1 onion, finely chopped
675g/1½lb potatoes, cubed
600ml/1 pint/2½ cups milk
900ml/1½ pints/3⅔ cups vegetable stock
2 large bunches watercress, trimmed and chopped
a pinch of grated nutmeg
salt and ground black pepper
watercress sprigs to garnish
cheesy croûtes to serve
Method:
1 Heat the oil in a large pan, add the onion and cook gently for 10 minutes or until soft. Add the potatoes and cook for 2 minutes. Add the milk and stock. Bring to the boil, then reduce the heat
and simmer for 20 minutes or until tender.
2 Stir in the chopped watercress, then blitz in batches in a blender or food processor until smooth.
3 Pour the soup into a clean pan. Season with salt and pepper to taste and a pinch of nutmeg. Heat through gently.
4 Serve the soup in bowls, garnished with watercress sprigs and topped with a cheesy croûte.
Ingredients:
2 tbsp olive oil
1 onion, finely chopped
675g/1½lb potatoes, cubed
600ml/1 pint/2½ cups milk
900ml/1½ pints/3⅔ cups vegetable stock
2 large bunches watercress, trimmed and chopped
a pinch of grated nutmeg
salt and ground black pepper
watercress sprigs to garnish
cheesy croûtes to serve
Method:
1 Heat the oil in a large pan, add the onion and cook gently for 10 minutes or until soft. Add the potatoes and cook for 2 minutes. Add the milk and stock. Bring to the boil, then reduce the heat
and simmer for 20 minutes or until tender.
2 Stir in the chopped watercress, then blitz in batches in a blender or food processor until smooth.
3 Pour the soup into a clean pan. Season with salt and pepper to taste and a pinch of nutmeg. Heat through gently.
4 Serve the soup in bowls, garnished with watercress sprigs and topped with a cheesy croûte.
 |
| Cream of Watercress Soup Recipe |
Herb and Pasta Soup
How to make Herb and Pasta Soup recipe - preparation 10 minutes cooking time 15 minutes Serves 6
Ingredients:
1.7 litres/3 pints/7½ cups chicken stock
150g/5oz dried vermicelli soup pasta
3 medium (US large) eggs
juice of 1 large lemon
6 tbsp chopped fresh parsley
1 bunch chopped fresh chives
salt and ground black pepper
Method:
1 Bring the stock to the boil in a large pan. Add the pasta and cook for 5 minutes or according to the pack instructions.
2 Beat the eggs in a bowl, then add the lemon juice and 1 tbsp cold water. Slowly stir in two ladlefuls of the hot stock. Add to the pan with the rest of the stock. Warm through gently over a very low heat for 3 minutes.
3 Add the chopped herbs and season with salt and pepper. Serve the soup immediately in warmed bowls.
Ingredients:
1.7 litres/3 pints/7½ cups chicken stock
150g/5oz dried vermicelli soup pasta
3 medium (US large) eggs
juice of 1 large lemon
6 tbsp chopped fresh parsley
1 bunch chopped fresh chives
salt and ground black pepper
Method:
1 Bring the stock to the boil in a large pan. Add the pasta and cook for 5 minutes or according to the pack instructions.
2 Beat the eggs in a bowl, then add the lemon juice and 1 tbsp cold water. Slowly stir in two ladlefuls of the hot stock. Add to the pan with the rest of the stock. Warm through gently over a very low heat for 3 minutes.
3 Add the chopped herbs and season with salt and pepper. Serve the soup immediately in warmed bowls.
Creamy Celery Soup
How to make Creamy Celery Soup recipe - preparation 10 minutes cooking time 30–40 minutes Serves 4
Ingredients:
25g/1oz/2 tbsp butter
1 tbsp olive oil
1 onion, chopped
6 celery sticks, finely sliced
1 garlic clove, crushed
900ml/1½ pints/3¾ cups hot chicken stock
150ml/¼ pint/scant ⅔ cup crème fraîche
salt and ground black pepper
Method:
1 Melt the butter in a pan and add the oil. Add the onion and cook for 10 minutes or until tender. Add the celery and garlic and cook for 5 minutes.
2 Add the hot stock and milk. Season with salt and pepper, then cover the pan and bring to the boil. Reduce the heat and simmer for 10–15 minutes until the celery is tender.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Return to the pan and reheat gently. Stir in the crème fraîche.
4 Ladle the soup into warmed bowls and serve immediately.
Ingredients:
25g/1oz/2 tbsp butter
1 tbsp olive oil
1 onion, chopped
6 celery sticks, finely sliced
1 garlic clove, crushed
900ml/1½ pints/3¾ cups hot chicken stock
150ml/¼ pint/scant ⅔ cup crème fraîche
salt and ground black pepper
Method:
1 Melt the butter in a pan and add the oil. Add the onion and cook for 10 minutes or until tender. Add the celery and garlic and cook for 5 minutes.
2 Add the hot stock and milk. Season with salt and pepper, then cover the pan and bring to the boil. Reduce the heat and simmer for 10–15 minutes until the celery is tender.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Return to the pan and reheat gently. Stir in the crème fraîche.
4 Ladle the soup into warmed bowls and serve immediately.
Spring Vegetable Soup
How to make Spring Vegetable Soup recipe - preparation 10 minutes cooking time 20 minutes Serves 4
Ingredients:
1 tbsp olive oil
1 onion, chopped
1 leek, chopped
5 small carrots, chopped
1.2 litres/2 pints/5 cups hot vegetable stock
2 courgettes (zucchini), chopped
1 bunch of asparagus, chopped
450g/1lb broad beans, shelled
salt and ground black pepper
fresh pesto to serve
Method:
1 Heat the oil in a large pan. Add the onion, leek and carrots and cook gently over a low heat for
5 minutes until the vegetables start to soften.
2 Add the hot stock, cover the pan and bring to the boil. Add the courgettes, asparagus and broad beans, then reduce the heat to a simmer and cook for 10 minutes until all the vegetables are tender. Season to taste.
3 Ladle the soup into warmed bowls and stir a little pesto into each bowl before serving.
Ingredients:
1 tbsp olive oil
1 onion, chopped
1 leek, chopped
5 small carrots, chopped
1.2 litres/2 pints/5 cups hot vegetable stock
2 courgettes (zucchini), chopped
1 bunch of asparagus, chopped
450g/1lb broad beans, shelled
salt and ground black pepper
fresh pesto to serve
Method:
1 Heat the oil in a large pan. Add the onion, leek and carrots and cook gently over a low heat for
5 minutes until the vegetables start to soften.
2 Add the hot stock, cover the pan and bring to the boil. Add the courgettes, asparagus and broad beans, then reduce the heat to a simmer and cook for 10 minutes until all the vegetables are tender. Season to taste.
3 Ladle the soup into warmed bowls and stir a little pesto into each bowl before serving.
Mushroom and Miso Soup
How to make Mushroom and Miso Soup recipe - preparation 5 minutes cooking time 25 minutes Serves 6
Ingredients:
1 tbsp olive oil
1 onion, thinly sliced
175g/6oz shiitake mushrooms, thinly sliced
450g/1lb baby spinach leaves
1.2 litres/2 pints/5 cups vegetable stock
4 tbsp miso
Method:
1 Heat the oil in a large pan over a low heat. Add the onion and cook gently for 15 minutes or until soft.
2 Add the mushrooms and cook for 5 minutes, then stir in the spinach and hot stock. Heat gently for 3 minutes.
3 Stir in the miso but take care that the soup does not boil. Ladle the soup into warmed bowls and serve immediately.
Ingredients:
1 tbsp olive oil
1 onion, thinly sliced
175g/6oz shiitake mushrooms, thinly sliced
450g/1lb baby spinach leaves
1.2 litres/2 pints/5 cups vegetable stock
4 tbsp miso
Method:
1 Heat the oil in a large pan over a low heat. Add the onion and cook gently for 15 minutes or until soft.
2 Add the mushrooms and cook for 5 minutes, then stir in the spinach and hot stock. Heat gently for 3 minutes.
3 Stir in the miso but take care that the soup does not boil. Ladle the soup into warmed bowls and serve immediately.
Cream of Parsley Soup
How to make Cream of Parsley Soup Recipe - preparation 15 minutes plus chilling cooking time 45 minutes Serves 8
Ingredients:
25g/1oz/2 tbsp butter
2 large bunches of fresh parsley, roughly chopped
2 onions, chopped
1 small fennel bulb, diced
2 tbsp plain (all-purpose) flour
2 litres/3½ pints/8 cups vegetable stock
150ml/¼ pint/scant ⅔ cup crème fraîche
salt and ground black pepper
fresh parsley sprigs to garnish
Method:
1 Melt the butter in a large pan and add the parsley, onions and fennel. Cover the pan and cook gently for 10 minutes or until the vegetables are soft, stirring occasionally.
2 Stir in the flour and then add the stock. Season to taste and bring to the boil, then reduce the heat, cover the pan and simmer for 30 minutes.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Set aside to cool completely, then chill.
4 Reheat the soup and stir in the crème fraîche. Serve in warmed bowls, garnished with sprigs of parsley.
Ingredients:
25g/1oz/2 tbsp butter
2 large bunches of fresh parsley, roughly chopped
2 onions, chopped
1 small fennel bulb, diced
2 tbsp plain (all-purpose) flour
2 litres/3½ pints/8 cups vegetable stock
150ml/¼ pint/scant ⅔ cup crème fraîche
salt and ground black pepper
fresh parsley sprigs to garnish
Method:
1 Melt the butter in a large pan and add the parsley, onions and fennel. Cover the pan and cook gently for 10 minutes or until the vegetables are soft, stirring occasionally.
2 Stir in the flour and then add the stock. Season to taste and bring to the boil, then reduce the heat, cover the pan and simmer for 30 minutes.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Set aside to cool completely, then chill.
4 Reheat the soup and stir in the crème fraîche. Serve in warmed bowls, garnished with sprigs of parsley.
Quick Spicy Broth with Tofu
How to make Quick Spicy Broth with Tofu recipe - preparation 10 minutes cooking time 6–8 minutes Serves 4
Ingredients:
1 tbsp Thai red curry paste
200ml/7fl oz/¾ cup reduced-fat coconut milk
600ml/1 pint/2½ cups hot vegetable stock
200g/7oz tofu, cubed
2 pak choi (bok choy), chopped
a handful of sugarsnap peas
4 spring onions (scallions), chopped
Method:
1 Heat the Thai red curry paste in a pan for 2 minutes. Add the coconut milk and hot stock and bring to the boil.
2 Add the tofu, pak choi, sugarsnap peas and spring onions. Reduce the heat and simmer, uncovered, for 2 minutes.
3 Ladle the soup into four warmed bowls and serve.
Ingredients:
1 tbsp Thai red curry paste
200ml/7fl oz/¾ cup reduced-fat coconut milk
600ml/1 pint/2½ cups hot vegetable stock
200g/7oz tofu, cubed
2 pak choi (bok choy), chopped
a handful of sugarsnap peas
4 spring onions (scallions), chopped
Method:
1 Heat the Thai red curry paste in a pan for 2 minutes. Add the coconut milk and hot stock and bring to the boil.
2 Add the tofu, pak choi, sugarsnap peas and spring onions. Reduce the heat and simmer, uncovered, for 2 minutes.
3 Ladle the soup into four warmed bowls and serve.
Winter Lentil Soup
How to make Winter Lentil Soup Recipe - preparation 15 minutes cooking time 45 minutes Serves 6
Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 celery stick, chopped
225g/8oz swede (rutabaga), peeled and diced
2 carrots, diced
225g/8oz/1⅓ cups red lentils
1 x 400g/14oz can tomatoes
1 litre/1¾ pints/4 cups hot vegetable stock
bunch of fresh parsley, chopped
salt and ground black pepper
Method:
1 Heat the oil in a pan. Add the onion, garlic, celery, swede and carrots and cook gently over a low heat for 10–15 minutes until the vegetables have softened.
2 Stir in the lentils, tomatoes and hot stock. Season to taste with salt and pepper. Cover the pan and bring to the boil, then reduce the heat and cook, uncovered, for 25 minutes or until the
lentils are soft, the vegetables are tender and the soup has thickened.
3 Stir in the parsley and ladle the soup into warmed bowls.
Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 celery stick, chopped
225g/8oz swede (rutabaga), peeled and diced
2 carrots, diced
225g/8oz/1⅓ cups red lentils
1 x 400g/14oz can tomatoes
1 litre/1¾ pints/4 cups hot vegetable stock
bunch of fresh parsley, chopped
salt and ground black pepper
Method:
1 Heat the oil in a pan. Add the onion, garlic, celery, swede and carrots and cook gently over a low heat for 10–15 minutes until the vegetables have softened.
2 Stir in the lentils, tomatoes and hot stock. Season to taste with salt and pepper. Cover the pan and bring to the boil, then reduce the heat and cook, uncovered, for 25 minutes or until the
lentils are soft, the vegetables are tender and the soup has thickened.
3 Stir in the parsley and ladle the soup into warmed bowls.
Mixed Vegetable Soup
How to make Mixed Vegetable Soup Recipe - preparation 15 minutes cooking time 45 minutes Serves 4
Ingredients:
2 tbsp olive oil
1 onion, diced
450g/1lb potatoes, diced
125g/4oz cooked ham, diced
1 garlic clove, chopped
100g/3½oz leek, chopped
leaves stripped from 2 fresh thyme sprigs
1.2 litres/2 pints/5 cups hot vegetable stock
125g/4oz spring greens (collards), shredded
salt and ground black pepper
Method:
1 Heat the oil in a large pan and add the onion, potatoes, ham, garlic, leek and thyme. Season to taste with salt and pepper. Cover the pan and cook gently over a low heat, stirring occasionally, for 15 minutes until the vegetables are tender.
2 Add the hot stock and bring to the boil, then reduce the heat and simmer and simmer for 20 minutes.
3 Blitz half the soup in a blender or food processor until smooth. Pour back into the pan with the remaining soup.
4 Reheat the soup gently, add the spring greens and simmer for 5 minutes. Ladle into warmed bowls and serve.
Ingredients:
2 tbsp olive oil
1 onion, diced
450g/1lb potatoes, diced
125g/4oz cooked ham, diced
1 garlic clove, chopped
100g/3½oz leek, chopped
leaves stripped from 2 fresh thyme sprigs
1.2 litres/2 pints/5 cups hot vegetable stock
125g/4oz spring greens (collards), shredded
salt and ground black pepper
Method:
1 Heat the oil in a large pan and add the onion, potatoes, ham, garlic, leek and thyme. Season to taste with salt and pepper. Cover the pan and cook gently over a low heat, stirring occasionally, for 15 minutes until the vegetables are tender.
2 Add the hot stock and bring to the boil, then reduce the heat and simmer and simmer for 20 minutes.
3 Blitz half the soup in a blender or food processor until smooth. Pour back into the pan with the remaining soup.
4 Reheat the soup gently, add the spring greens and simmer for 5 minutes. Ladle into warmed bowls and serve.
Leek and Kale Soup
How to make Leek and Kale Soup Recipe - preparation 10 minutes cooking time 50 minutes Serves 6
Ingredients:
2 tbsp olive oil
450g/1lb leeks, sliced
4 streaky bacon rashers (slices), chopped
450g/1lb kale, chopped
1 litre/1¾ pints/4 cups chicken stock
2 tbsp cornflour (cornstarch)
150ml/¼ pint/scant ⅔ cup milk
salt and ground black pepper
2 tbsp chopped fresh parsley
Method:
1 Heat the oil in a pan, add the leeks and bacon and cook for 5 minutes. Remove from the pan and set aside. Add the kale to the pan and cook for 5 minutes.
2 Return the leeks and bacon to the pan with the stock and season to taste with salt and pepper. Cover the pan and bring to the boil, then reduce the heat and simmer gently for 30 minutes.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth.
4 Return the soup to a clean pan. Blend the cornflour to a smooth paste with the milk. Add to the pan and reheat gently, stirring all the time, until it thickens.
5 Ladle the soup into warmed bowls and serve, sprinkled with chopped parsley.
Ingredients:
2 tbsp olive oil
450g/1lb leeks, sliced
4 streaky bacon rashers (slices), chopped
450g/1lb kale, chopped
1 litre/1¾ pints/4 cups chicken stock
2 tbsp cornflour (cornstarch)
150ml/¼ pint/scant ⅔ cup milk
salt and ground black pepper
2 tbsp chopped fresh parsley
Method:
1 Heat the oil in a pan, add the leeks and bacon and cook for 5 minutes. Remove from the pan and set aside. Add the kale to the pan and cook for 5 minutes.
2 Return the leeks and bacon to the pan with the stock and season to taste with salt and pepper. Cover the pan and bring to the boil, then reduce the heat and simmer gently for 30 minutes.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth.
4 Return the soup to a clean pan. Blend the cornflour to a smooth paste with the milk. Add to the pan and reheat gently, stirring all the time, until it thickens.
5 Ladle the soup into warmed bowls and serve, sprinkled with chopped parsley.
Pumpkin and Squash Soup
How to make Pumpkin and Squash Soup recipe - preparation 20 minutes cooking time 40 minutes Serves 4
Ingredients:
900g/2lb pumpkin, peeled and cubed
750g/1lb 10oz butternut squash, peeled and cubed
1 red onion, chopped
1 garlic clove, chopped
4 tbsp olive oil
600ml/1 pint/2½ cups vegetable stock
600ml/1 pint/2½ cups milk
salt and ground black pepper
a pinch each of ground nutmeg and cloves
crème fraîche to garnish
Method:
1 Preheat the oven to 220°C/425°F/Gas 7.
2 Put the pumpkin, squash, red onion and garlic in a roasting pan and drizzle with the oil. Season with salt and pepper and bake in the oven for 30 minutes until golden and tender.
3 Meanwhile, heat the stock in a large pan. Add the roasted vegetables and the milk. Heat through and season to taste.
4 Blitz the soup in batches in a blender or food processor until smooth. Reheat gently and stir in the ground spices.
5 Serve the soup immediately in warmed bowls, garnished with a swirl of crème fraîche.
Ingredients:
900g/2lb pumpkin, peeled and cubed
750g/1lb 10oz butternut squash, peeled and cubed
1 red onion, chopped
1 garlic clove, chopped
4 tbsp olive oil
600ml/1 pint/2½ cups vegetable stock
600ml/1 pint/2½ cups milk
salt and ground black pepper
a pinch each of ground nutmeg and cloves
crème fraîche to garnish
Method:
1 Preheat the oven to 220°C/425°F/Gas 7.
2 Put the pumpkin, squash, red onion and garlic in a roasting pan and drizzle with the oil. Season with salt and pepper and bake in the oven for 30 minutes until golden and tender.
3 Meanwhile, heat the stock in a large pan. Add the roasted vegetables and the milk. Heat through and season to taste.
4 Blitz the soup in batches in a blender or food processor until smooth. Reheat gently and stir in the ground spices.
5 Serve the soup immediately in warmed bowls, garnished with a swirl of crème fraîche.
Minestrone with Pesto
How to make Minestrone with Pesto recipe - preparation 10 minutes cooking time 50 minutes Serves 4
Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 carrots, chopped
1 celery stick, chopped
2 garlic cloves, crushed
a few sprigs of fresh thyme
1 litre/1¾ pints/4 cups hot vegetable stock
1 x 400g/14oz can chopped tomatoes
1 x 400g/14oz can borlotti or cannellini beans, drained
125g/4oz/1 cup soup pasta
salt and ground black pepper
4 tsp fresh pesto
4 slices toasted bread
Method:
1 Heat the oil in a large pan and add the onion, carrots and celery. Cook for 10 minutes over a low heat until softened. Add the garlic and thyme and cook for 2–3 minutes.
2 Add the hot stock, tomatoes and beans to the pan and then bring to the boil. Reduce the heat and simmer gently for about 20 minutes.
3 Add the soup pasta and cook for a further 10 minutes until the vegetables are tender and the pasta is cooked. Check the seasoning and remove the thyme.
4 Serve the soup in four warmed bowls topped with a small spoonful of fresh pesto and slices of toasted bread.
Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 carrots, chopped
1 celery stick, chopped
2 garlic cloves, crushed
a few sprigs of fresh thyme
1 litre/1¾ pints/4 cups hot vegetable stock
1 x 400g/14oz can chopped tomatoes
1 x 400g/14oz can borlotti or cannellini beans, drained
125g/4oz/1 cup soup pasta
salt and ground black pepper
4 tsp fresh pesto
4 slices toasted bread
Method:
1 Heat the oil in a large pan and add the onion, carrots and celery. Cook for 10 minutes over a low heat until softened. Add the garlic and thyme and cook for 2–3 minutes.
2 Add the hot stock, tomatoes and beans to the pan and then bring to the boil. Reduce the heat and simmer gently for about 20 minutes.
3 Add the soup pasta and cook for a further 10 minutes until the vegetables are tender and the pasta is cooked. Check the seasoning and remove the thyme.
4 Serve the soup in four warmed bowls topped with a small spoonful of fresh pesto and slices of toasted bread.
 |
| Minestrone with Pesto recipe |
Curried Parsnip Soup
How to make Curried Parsnip Soup recipe - preparation 20 minutes cooking time 45 minutes Serves 6
Ingredients:
2 tbsp olive oil
1 onion, sliced
900g/2lb parsnips, diced
1 tsp curry powder
½ tsp ground turmeric
1.2 litres/2 pints/5 cups vegetable stock
150ml/¼ pint/scant ⅔ cup milk
salt and ground black pepper
chopped fresh coriander (cilantro) to garnish
Method:
1 Heat the oil in a large pan, add the onion and cook gently for 5 minutes or until starting to soften. Add the parsnips and cook for 3 minutes.
2 Stir in the curry powder and turmeric. Cook for 2 minutes.
3 Add the stock, season to taste with salt and pepper and bring to the boil. Reduce the heat, cover the pan and simmer for 30 minutes until the parsnips are tender.
4 Allow to cool a little, then blitz in batches in a blender or food processor until smooth. Return the soup to the pan and stir in the milk. Reheat gently without boiling.
5 Ladle the soup into warmed bowls, sprinkle with coriander and serve.
Ingredients:
2 tbsp olive oil
1 onion, sliced
900g/2lb parsnips, diced
1 tsp curry powder
½ tsp ground turmeric
1.2 litres/2 pints/5 cups vegetable stock
150ml/¼ pint/scant ⅔ cup milk
salt and ground black pepper
chopped fresh coriander (cilantro) to garnish
Method:
1 Heat the oil in a large pan, add the onion and cook gently for 5 minutes or until starting to soften. Add the parsnips and cook for 3 minutes.
2 Stir in the curry powder and turmeric. Cook for 2 minutes.
3 Add the stock, season to taste with salt and pepper and bring to the boil. Reduce the heat, cover the pan and simmer for 30 minutes until the parsnips are tender.
4 Allow to cool a little, then blitz in batches in a blender or food processor until smooth. Return the soup to the pan and stir in the milk. Reheat gently without boiling.
5 Ladle the soup into warmed bowls, sprinkle with coriander and serve.
Jerusalem Artichoke Soup
How to make Jerusalem Artichoke Soup recipe - preparation 15 minutes cooking time 30 minutes Serves 6
Ingredients:
450g/1lb Jerusalem artichokes
2 tbsp olive oil
1 small onion, diced
1 garlic clove, crushed
1 litre/1¾ pints/4 cups vegetable stock
125ml/4fl oz/½ cup white wine
4 tbsp single (light) cream
freshly grated nutmeg to taste
salt and ground black pepper
snipped fresh chives to garnish
Method:
1 Scrub the Jerusalem artichokes thoroughly, then pat dry with kitchen paper. Slice thinly.
2 Heat the oil in a large pan, add the onion and cook gently for 10 minutes until tender and golden.
3 Add the garlic and cook for 1 minute. Add the artichokes, stock and wine and stir well. Bring to the boil, then reduce the heat, cover the pan and simmer for 15 minutes or until the artichokes
are cooked and tender.
4 Add the cream and nutmeg. Blitz the soup in batches in a blender or food processor until smooth, then pass through a sieve into a clean pan.
5 Reheat the soup gently. Season to taste before ladling into warmed bowls and sprinkling with chives.
Ingredients:
450g/1lb Jerusalem artichokes
2 tbsp olive oil
1 small onion, diced
1 garlic clove, crushed
1 litre/1¾ pints/4 cups vegetable stock
125ml/4fl oz/½ cup white wine
4 tbsp single (light) cream
freshly grated nutmeg to taste
salt and ground black pepper
snipped fresh chives to garnish
Method:
1 Scrub the Jerusalem artichokes thoroughly, then pat dry with kitchen paper. Slice thinly.
2 Heat the oil in a large pan, add the onion and cook gently for 10 minutes until tender and golden.
3 Add the garlic and cook for 1 minute. Add the artichokes, stock and wine and stir well. Bring to the boil, then reduce the heat, cover the pan and simmer for 15 minutes or until the artichokes
are cooked and tender.
4 Add the cream and nutmeg. Blitz the soup in batches in a blender or food processor until smooth, then pass through a sieve into a clean pan.
5 Reheat the soup gently. Season to taste before ladling into warmed bowls and sprinkling with chives.
Quick Pea Soup
How to make Quick Pea Soup recipe - preparation 2 minutes plus thawing cooking time 20 minutes Serves 4
Ingredients:
1 tbsp olive oil
1 small onion, chopped
450g/1lb frozen peas, thawed
600ml/1 pint/2½ cups vegetable stock
125ml/4fl oz/½ cup double (heavy) cream
salt and ground black pepper
Method:
1 Heat the olive oil in a pan and add the onion. Cook over a low heat for 10 minutes until softened but not browned. Add the peas and stock.
2 Pour the soup into a food processor or blender and blitz in batches until smooth.
3 Return to the pan and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the cream and season with salt and pepper to taste. Serve immediately.
Ingredients:
1 tbsp olive oil
1 small onion, chopped
450g/1lb frozen peas, thawed
600ml/1 pint/2½ cups vegetable stock
125ml/4fl oz/½ cup double (heavy) cream
salt and ground black pepper
Method:
1 Heat the olive oil in a pan and add the onion. Cook over a low heat for 10 minutes until softened but not browned. Add the peas and stock.
2 Pour the soup into a food processor or blender and blitz in batches until smooth.
3 Return to the pan and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the cream and season with salt and pepper to taste. Serve immediately.
Courgette and Leek Soup
How to make Courgette and Leek Soup Recipe - preparation 15 minutes cooking time 35–40 minutes Serves 8
Ingredients:
1 tbsp olive oil
2 large leeks, sliced
450g/1lb potatoes, diced
900g/2lb courgettes (zucchini), thinly sliced
1.6 litres/2¾ pints/6¾ cups hot vegetable stock
1 bunch spring onions (scallions), sliced
125g/4oz Cheddar cheese, grated
salt and ground black pepper
Method:
1 Heat the oil in a large pan. Add the leeks and potatoes and cook over a low heat for 10 minutes. Add the courgettes and cook, stirring occasionally, for 5 minutes until all the vegetables
have softened.
2 Add the hot stock and spring onions and bring to the boil. Season with salt and pepper, reduce the heat and simmer gently for 20 minutes.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until thick and smooth. Pour into a clean pan and reheat gently.
4 Serve the soup in warmed shallow soup bowls, sprinkled with the grated Cheddar cheese.
Ingredients:
1 tbsp olive oil
2 large leeks, sliced
450g/1lb potatoes, diced
900g/2lb courgettes (zucchini), thinly sliced
1.6 litres/2¾ pints/6¾ cups hot vegetable stock
1 bunch spring onions (scallions), sliced
125g/4oz Cheddar cheese, grated
salt and ground black pepper
Method:
1 Heat the oil in a large pan. Add the leeks and potatoes and cook over a low heat for 10 minutes. Add the courgettes and cook, stirring occasionally, for 5 minutes until all the vegetables
have softened.
2 Add the hot stock and spring onions and bring to the boil. Season with salt and pepper, reduce the heat and simmer gently for 20 minutes.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until thick and smooth. Pour into a clean pan and reheat gently.
4 Serve the soup in warmed shallow soup bowls, sprinkled with the grated Cheddar cheese.
Carrot and Coriander Soup
How to make Carrot and Coriander Soup recipe - preparation 15 minutes cooking time 30 minutes Serves 6
Ingredients:
2 tbsp olive oil
1 large onion, chopped
675g/1½lb carrots, sliced
1 tsp ground coriander
1.1 litres/2 pints/5 cups vegetable stock
150ml/¼ pint/scant ⅔ cup half-fat crème fraîche
salt and ground black pepper
1 bunch fresh coriander (cilantro), chopped
Method:
1 Heat the oil in a large pan. Add the onion and carrots, then cover the pan and cook gently for about 10 minutes until the vegetables begin to soften but not colour.
2 Stir in the ground coriander and cook for 1 minute. Add the stock and bring to the boil. Season with salt and pepper, then reduce the heat and simmer, covered, for 20 minutes, until the vegetables are tender.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Return to the pan and stir in the crème fraîche. Reheat gently without boiling.
4 Stir in the chopped coriander and serve immediately.
Ingredients:
2 tbsp olive oil
1 large onion, chopped
675g/1½lb carrots, sliced
1 tsp ground coriander
1.1 litres/2 pints/5 cups vegetable stock
150ml/¼ pint/scant ⅔ cup half-fat crème fraîche
salt and ground black pepper
1 bunch fresh coriander (cilantro), chopped
Method:
1 Heat the oil in a large pan. Add the onion and carrots, then cover the pan and cook gently for about 10 minutes until the vegetables begin to soften but not colour.
2 Stir in the ground coriander and cook for 1 minute. Add the stock and bring to the boil. Season with salt and pepper, then reduce the heat and simmer, covered, for 20 minutes, until the vegetables are tender.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Return to the pan and stir in the crème fraîche. Reheat gently without boiling.
4 Stir in the chopped coriander and serve immediately.
Spicy Sweet Potato Soup
How to make Spicy Sweet Potato Soup recipe - preparation 20 minutes cooking time 35 minutes Serves 8
Ingredients:
2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 fresh red chilli, diced
450g/1lb butternut squash, peeled and chopped
3 sweet potatoes, peeled and chopped
225g/8oz tomatoes, diced
1.7 litres/3 pints/7½ cups hot vegetable stock
chopped fresh coriander (cilantro) to serve
Method:
1 Heat the oil in a large pan over a gentle heat and fry the onion for 10 minutes or until soft. Add the garlic and chilli and cook for 2 minutes.
2 Add the squash, sweet potatoes and tomatoes and cook for 5 minutes. Add the hot stock, then cover the pan and bring to the boil. Reduce the heat and simmer for 15 minutes or until the vegetables are soft.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Reheat gently and serve hot, sprinkled with coriander.
Ingredients:
2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 fresh red chilli, diced
450g/1lb butternut squash, peeled and chopped
3 sweet potatoes, peeled and chopped
225g/8oz tomatoes, diced
1.7 litres/3 pints/7½ cups hot vegetable stock
chopped fresh coriander (cilantro) to serve
Method:
1 Heat the oil in a large pan over a gentle heat and fry the onion for 10 minutes or until soft. Add the garlic and chilli and cook for 2 minutes.
2 Add the squash, sweet potatoes and tomatoes and cook for 5 minutes. Add the hot stock, then cover the pan and bring to the boil. Reduce the heat and simmer for 15 minutes or until the vegetables are soft.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Reheat gently and serve hot, sprinkled with coriander.
Leek and Potato Soup
How to make Leek and Potato Soup recipe - preparation 10 minutes cooking time 45 minutes Serves 4
Ingredients:
2 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
450g/1lb leeks, chopped
225g/8oz potatoes, cubed
1.2 litres/2 pints/5 cups hot vegetable stock
150ml/¼ pint/scant ⅔ cup crème fraîche
Method:
1 Heat the oil in a pan over a gentle heat, then cook the onion for 10–15 minutes until soft. Add the garlic and cook for 1 minute. Add the leeks and cook for 5–10 minutes until softened. Stir in
the potatoes.
2 Add the hot stock and bring to the boil. Reduce the heat and simmer for 20 minutes until the potatoes are tender.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth.
4 Return the soup to the pan and stir in the crème fraîche. Reheat gently and serve hot.
Ingredients:
2 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
450g/1lb leeks, chopped
225g/8oz potatoes, cubed
1.2 litres/2 pints/5 cups hot vegetable stock
150ml/¼ pint/scant ⅔ cup crème fraîche
Method:
1 Heat the oil in a pan over a gentle heat, then cook the onion for 10–15 minutes until soft. Add the garlic and cook for 1 minute. Add the leeks and cook for 5–10 minutes until softened. Stir in
the potatoes.
2 Add the hot stock and bring to the boil. Reduce the heat and simmer for 20 minutes until the potatoes are tender.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth.
4 Return the soup to the pan and stir in the crème fraîche. Reheat gently and serve hot.
Parsnip Soup with Spicy Chorizo
How to make Parsnip Soup with Spicy Chorizo recipe - preparation 20 minutes cooking time 1 hour Serves 8
Ingredients:
50g/2oz/4 tbsp butter
1 onion, chopped
2 celery sticks, chopped
675g/1½lb parsnips, cubed
1 tsp paprika
1.1 litres/2 pints/5 cups vegetable stock
450ml/¾ pint/1¾ cups milk
125g/4oz chorizo sausage, diced
salt and ground black pepper
8 tsp natural yogurt
chopped fresh parsley to serve
Method:
1 Melt the butter in a large pan over a low heat. Add the onion and celery and cook for 5 minutes until tender. Add the parsnips and paprika and cook gently, stirring occasionally, for 15 minutes or until the vegetables begin to soften.
2 Add the stock and milk and bring to the boil, then reduce the heat and simmer for 25 minutes or until the vegetables are tender. Season to taste with salt and pepper.
3 Add most of the chorizo. Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Check the seasoning and return the soup to the pan.
4 Reheat gently and serve in eight bowls with a swirl of yogurt, sprinkled with the remaining chorizo and the parsley.
Ingredients:
50g/2oz/4 tbsp butter
1 onion, chopped
2 celery sticks, chopped
675g/1½lb parsnips, cubed
1 tsp paprika
1.1 litres/2 pints/5 cups vegetable stock
450ml/¾ pint/1¾ cups milk
125g/4oz chorizo sausage, diced
salt and ground black pepper
8 tsp natural yogurt
chopped fresh parsley to serve
Method:
1 Melt the butter in a large pan over a low heat. Add the onion and celery and cook for 5 minutes until tender. Add the parsnips and paprika and cook gently, stirring occasionally, for 15 minutes or until the vegetables begin to soften.
2 Add the stock and milk and bring to the boil, then reduce the heat and simmer for 25 minutes or until the vegetables are tender. Season to taste with salt and pepper.
3 Add most of the chorizo. Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Check the seasoning and return the soup to the pan.
4 Reheat gently and serve in eight bowls with a swirl of yogurt, sprinkled with the remaining chorizo and the parsley.
Smoked Haddock Chowder
How to make Smoked Haddock Chowder recipe - preparation 15 minutes cooking time 35 minutes Serves 4
Ingredients:
25g/1oz/2 tbsp butter
2 onions, finely chopped
125g/4oz smoked streaky bacon rashers (slices), chopped
3 garlic cloves, finely chopped
600ml/1 pint/2½ cups milk
450g/1lb potatoes, diced
2 celery sticks, thinly sliced
140g/5oz frozen sweetcorn kernels, drained
450g/1lb skinless smoked haddock fillet, roughly flaked
salt and ground black pepper
Method:
1 Heat the butter in a large, wide saucepan. Add the onions and cook for 5 minutes until tender. Add the bacon and garlic and cook for 5 minutes.
2 Add the milk and 600ml/1 pint/2½ cups boiling water. Season with salt and pepper, then add the potatoes, celery and sweetcorn and cook for 10–15 minutes until the vegetables have softened.
3 Stir in the flaked smoked haddock. Cover the pan and cook for 10 minutes or until the fish is just cooked.
4 Ladle the soup into four bowls and serve hot.
Ingredients:
25g/1oz/2 tbsp butter
2 onions, finely chopped
125g/4oz smoked streaky bacon rashers (slices), chopped
3 garlic cloves, finely chopped
600ml/1 pint/2½ cups milk
450g/1lb potatoes, diced
2 celery sticks, thinly sliced
140g/5oz frozen sweetcorn kernels, drained
450g/1lb skinless smoked haddock fillet, roughly flaked
salt and ground black pepper
Method:
1 Heat the butter in a large, wide saucepan. Add the onions and cook for 5 minutes until tender. Add the bacon and garlic and cook for 5 minutes.
2 Add the milk and 600ml/1 pint/2½ cups boiling water. Season with salt and pepper, then add the potatoes, celery and sweetcorn and cook for 10–15 minutes until the vegetables have softened.
3 Stir in the flaked smoked haddock. Cover the pan and cook for 10 minutes or until the fish is just cooked.
4 Ladle the soup into four bowls and serve hot.
 |
| Smoked Haddock Chowder recipe |
French Onion Soup
How to make French Onion Soup recipe - preparation 30 minutes cooking time 1 hour Serves 4
Ingredients:
50g/2oz/4 tbsp butter
1 tbsp olive oil
1kg/2¼lb onions, sliced
1 tsp sugar
4 garlic cloves, crushed
2 tbsp plain (all-purpose) flour
200ml/7fl oz/¾ cup white wine
1.4 litres/2½ pints/6¼ cups hot vegetable stock
salt and ground black pepper
8–12 thick slices French bread (baguette)
50g/2oz Gruyère cheese, grated
Method:
1 Heat the butter and oil in a large pan. Add the onions and cook over a very low heat, stirring frequently, until really soft and golden brown – this takes at least 30 minutes. Add the sugar,
garlic and flour and cook, stirring, for 1 minute.
2 Turn up the heat, add the wine and cook until reduced by half. Add the hot stock and seasoning. Bring to the boil, then reduce the heat and simmer gently, uncovered, for about 30 minutes.
3 Remove from the heat and allow to cool a little. Blitz half of the soup in a blender or food processor until smooth, then stir back into the remaining soup in the pan.
4 Preheat the grill (broiler). Lightly toast the bread slices on both sides. Reheat the soup and check the seasoning.
5 Pour the soup into four heatproof bowls. Place 2–3 slices of toasted bread on each portion and sprinkle with grated cheese. Pop the bowls under the hot grill until the cheese melts and turns golden brown. Serve immediately.
Ingredients:
50g/2oz/4 tbsp butter
1 tbsp olive oil
1kg/2¼lb onions, sliced
1 tsp sugar
4 garlic cloves, crushed
2 tbsp plain (all-purpose) flour
200ml/7fl oz/¾ cup white wine
1.4 litres/2½ pints/6¼ cups hot vegetable stock
salt and ground black pepper
8–12 thick slices French bread (baguette)
50g/2oz Gruyère cheese, grated
Method:
1 Heat the butter and oil in a large pan. Add the onions and cook over a very low heat, stirring frequently, until really soft and golden brown – this takes at least 30 minutes. Add the sugar,
garlic and flour and cook, stirring, for 1 minute.
2 Turn up the heat, add the wine and cook until reduced by half. Add the hot stock and seasoning. Bring to the boil, then reduce the heat and simmer gently, uncovered, for about 30 minutes.
3 Remove from the heat and allow to cool a little. Blitz half of the soup in a blender or food processor until smooth, then stir back into the remaining soup in the pan.
4 Preheat the grill (broiler). Lightly toast the bread slices on both sides. Reheat the soup and check the seasoning.
5 Pour the soup into four heatproof bowls. Place 2–3 slices of toasted bread on each portion and sprinkle with grated cheese. Pop the bowls under the hot grill until the cheese melts and turns golden brown. Serve immediately.
Lentil and Bacon Soup
How to make Lentil and Bacon Soup recipe - preparation 10 minutes cooking time 1 hour 40 minutes Serves 6
Ingredients:
175g/6oz/1 cup red lentils
1.7 litres/3 pints/7½ cups vegetable stock
1 onion, chopped
2 carrots, diced
200g/7oz lean bacon rashers (slices), diced
1 x 200g/7oz can tomatoes
2 large potatoes, diced
salt and ground black pepper
6 tsp pesto
grated Cheddar cheese to garnish
Method:
1 Put the lentils in a large pan with the stock. Add the onion, carrots, bacon, tomatoes and seasoning.
2 Bring to the boil, then reduce the heat, cover the pan and simmer for 1 hour or until the lentils are soft.
3 Add the potatoes and cook for 20 minutes or until tender.
4 Leave the soup to cool slightly, then sieve or blitz in a blender or food processor until smooth.
5 Reheat the soup in the pan. Check the seasoning and serve in six soup bowls, topped with the pesto and sprinkled with grated Cheddar cheese.
Ingredients:
175g/6oz/1 cup red lentils
1.7 litres/3 pints/7½ cups vegetable stock
1 onion, chopped
2 carrots, diced
200g/7oz lean bacon rashers (slices), diced
1 x 200g/7oz can tomatoes
2 large potatoes, diced
salt and ground black pepper
6 tsp pesto
grated Cheddar cheese to garnish
Method:
1 Put the lentils in a large pan with the stock. Add the onion, carrots, bacon, tomatoes and seasoning.
2 Bring to the boil, then reduce the heat, cover the pan and simmer for 1 hour or until the lentils are soft.
3 Add the potatoes and cook for 20 minutes or until tender.
4 Leave the soup to cool slightly, then sieve or blitz in a blender or food processor until smooth.
5 Reheat the soup in the pan. Check the seasoning and serve in six soup bowls, topped with the pesto and sprinkled with grated Cheddar cheese.
Borscht
How to make Borscht recipe - preparation 10 minutes cooking time 45 minutes plus chilling Serves 4
Ingredients:
1kg/2¼lb raw beetroot (beets)
2 onions, chopped
1.2 litres/2 pints/5 cups vegetable stock
2 medium potatoes, diced
juice of 1 lemon
salt and ground black pepper
4 tbsp soured cream and chopped fresh dill to garnish
Method:
1 Peel the beetroot and grate them coarsely. Put them in a large pan with the onions, vegetable stock and seasoning. Bring to the boil, then reduce the heat, cover the pan and simmer gently for
30 minutes. Add the potatoes and continue simmering for 15 minutes
2 Strain, discarding the vegetables, then add the lemon juice to the soup. Check the seasoning. Leave to cool, then cover and chill in the fridge.
3 Serve the soup well chilled, garnished with a swirl of soured cream and some chopped dill.
Ingredients:
1kg/2¼lb raw beetroot (beets)
2 onions, chopped
1.2 litres/2 pints/5 cups vegetable stock
2 medium potatoes, diced
juice of 1 lemon
salt and ground black pepper
4 tbsp soured cream and chopped fresh dill to garnish
Method:
1 Peel the beetroot and grate them coarsely. Put them in a large pan with the onions, vegetable stock and seasoning. Bring to the boil, then reduce the heat, cover the pan and simmer gently for
30 minutes. Add the potatoes and continue simmering for 15 minutes
2 Strain, discarding the vegetables, then add the lemon juice to the soup. Check the seasoning. Leave to cool, then cover and chill in the fridge.
3 Serve the soup well chilled, garnished with a swirl of soured cream and some chopped dill.
Summer Tomato Soup With Basil
How to make Summer Tomato Soup With Basil recipe - preparation 15 minutes cooking time 40 minutes Serves 6
Ingredients:
1 large onion, thinly sliced
25g/1oz/2 tbsp butter
3 tbsp plain (all-purpose) flour
1 litre/1¾ pints/4 cups vegetable stock
1kg/2¼lb ripe tomatoes
2 tbsp tomato paste
a few fresh basil leaves, torn, plus extra to garnish
6 tbsp crème fraîche (optional)
salt and ground black pepper
Method:
1 Fry the onion in the butter until golden brown. Add the flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the stock. Bring to the boil slowly
and continue to cook, stirring, until thickened.
2 Halve the tomatoes, scoop out the seeds into a sieve placed over a bowl. Press the seeds to remove all the tomato pulp and juice; discard the seeds and put the juice aside.
3 Stir in the tomato purée, herbs, tomatoes and juice. Season to taste. Cover and simmer gently for 30 minutes.
4 Cool slightly, then blitz the soup in a blender. Strain through a sieve into a clean pan and reheat gently.
5 Ladle the soup into six soup bowls and swirl in the crème fraîche (optional). Garnish with basil and serve.
Ingredients:
1 large onion, thinly sliced
25g/1oz/2 tbsp butter
3 tbsp plain (all-purpose) flour
1 litre/1¾ pints/4 cups vegetable stock
1kg/2¼lb ripe tomatoes
2 tbsp tomato paste
a few fresh basil leaves, torn, plus extra to garnish
6 tbsp crème fraîche (optional)
salt and ground black pepper
Method:
1 Fry the onion in the butter until golden brown. Add the flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the stock. Bring to the boil slowly
and continue to cook, stirring, until thickened.
2 Halve the tomatoes, scoop out the seeds into a sieve placed over a bowl. Press the seeds to remove all the tomato pulp and juice; discard the seeds and put the juice aside.
3 Stir in the tomato purée, herbs, tomatoes and juice. Season to taste. Cover and simmer gently for 30 minutes.
4 Cool slightly, then blitz the soup in a blender. Strain through a sieve into a clean pan and reheat gently.
5 Ladle the soup into six soup bowls and swirl in the crème fraîche (optional). Garnish with basil and serve.
Calabrese and Goat's Cheese Soup
How to make calabrese and Goat's Cheese Soup recipe - preparation 10 minutes cooking time 20 minutes Serves 6
50g/2oz/4 tbsp butter
2 onions, chopped
2 celery sticks, chopped
1 litre/1¾ pints/4 cups vegetable stock
700g/1½lb calabrese, broken into florets, stalks chopped
1 tbsp olive oil
175g/6oz chevre goat’s cheese
salt and ground black pepper
croûtons to serve
Method:
1 Melt the butter over a low heat. Add the onions and celery, cover the pan and cook for 5 minutes until tender. Add half the stock and bring to the boil. Add the calabrese and bring back to
the boil again. Cover the pan, reduce the heat and simmer for 15 minutes or until the calabrese is tender.
2 Let the soup cool a little, then add the goat’s cheese and blitz in batches in a blender or food processor until smooth. Return to the pan and add the remaining stock. Reheat gently and season
to taste with salt and pepper.
3 Ladle the soup into bowls, scatter with croûtons and serve immediately.
50g/2oz/4 tbsp butter
2 onions, chopped
2 celery sticks, chopped
1 litre/1¾ pints/4 cups vegetable stock
700g/1½lb calabrese, broken into florets, stalks chopped
1 tbsp olive oil
175g/6oz chevre goat’s cheese
salt and ground black pepper
croûtons to serve
Method:
1 Melt the butter over a low heat. Add the onions and celery, cover the pan and cook for 5 minutes until tender. Add half the stock and bring to the boil. Add the calabrese and bring back to
the boil again. Cover the pan, reduce the heat and simmer for 15 minutes or until the calabrese is tender.
2 Let the soup cool a little, then add the goat’s cheese and blitz in batches in a blender or food processor until smooth. Return to the pan and add the remaining stock. Reheat gently and season
to taste with salt and pepper.
3 Ladle the soup into bowls, scatter with croûtons and serve immediately.