Category: Soup

Jan 08

One-pot minestrone soup (improve your lifespan)

Minestrone soup.

 

Ingredients

  • Carrot
  • Celery
  • Onion
  • Potato
  • Seasonings
  • Garlic
  • Crushed tomatoes
  • Broth
  • Beans
  • Pasta or barley
  • Basil

 

Method

  1. Start by dicing all the ingredients and getting your work station ready.
  2. Heat a large soup pot over medium heat. Saute the garlic and onion with a couple of tablespoons of water for about three minutes.
  3. Next, add carrot, celery, potato, oregano, salt and pepper. Keep cooking for five to six minutes until the potato and carrot have softened slightly.
  4. Finally, pour in vegetable broth and empty the cans of tomatoes and chickpeas into the pot. Add the pasta and bring the contents to a boil.
  5. Turn down the heat to a simmer and cook your minestrone soup uncovered for 12 to 15 minutes. Garnish with fresh parsley and enjoy!

 

https://www.dailyrecord.co.uk/news/health/doctor-hails-soup-recipe-worlds-31770261

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Posted in Soup, Vegan, Vegetarian

Oct 11

Chicken soup

Roast chicken soup in a bowl with crusty bread

SERVES: 4

Ingredients

 

Method

  • STEP 1

    Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.

  • STEP 2

    Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.

  • STEP 3

    Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.

  • STEP 4

    Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.

  • STEP 5

    If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you’re using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

     

https://www.bbcgoodfood.com/recipes/roast-chicken-soup

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Posted in Chicken, Soup

Oct 11

Thai green chicken soup

Food, Ingredient, Cuisine, Leaf vegetable, Soup, Dish, Dishware, Recipe, Breakfast, Produce,

SERVES: 4

 

Ingredients

  • 1 tbsp. oil
  • 2 tbsp. thai green curry paste
  • 450 g chicken breasts, skinned and cut into bite-size pieces
  • 160 ml tin coconut milk
  • 1 l chicken stock
  • 1-2 green chillies, deseeded and finely sliced
  • 2/5 cm piece fresh root ginger, peeled and finely grated
  • 100 g dried rice vermicelli noodles
  • 175 g baby sweetcorn, roughly chopped
  • 200 g sugar snap peas
  • 2 heads pak choi, roughly chopped
  • juice 1 lime, plus wedges to serve
  • small bunch coriander, roughly chopped

Directions

Step 1

In a large pan, heat the oil and add the curry paste. Fry for 2min until aromatic, then add  the chicken and coat in the paste. Add the coconut milk and stir to combine, then add the  stock, chillies and ginger. Bring to the boil and simmer for 10-12min or until chicken is cooked.

 

Step 2

Add the noodles, sweetcorn, sugar snap peas, pak choi, lime juice and coriander.  Simmer for 3-5min until noodles are tender. Check seasoning and serve with extra lime wedges.

 

https://www.goodhousekeeping.com/uk/food/recipes/a558597/thai-green-chicken-soup/

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Posted in Chicken, Soup, Thai

Sep 21

Honey-roast parsnip soup

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Posted in Soup, Vegetarian

Sep 20

5-veg creamy tomato soup

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Posted in Soup, Vegetarian

Sep 19

Classic minestrone

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Posted in Kid friendly, Soup, Vegetarian

Sep 18

Lamb and chickpea soup

BBC Good Food magazine March 2021

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Posted in Soup

Sep 18

Chicken noodle and sweetcorn soup

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Posted in Chicken, Chinese, Soup

Jan 24

Roasted sweet potato & carrot soup

Roasted sweet potato & carrot soup in a saucepan

SERVES: 4

 

Ingredients

  • 500g sweet potatoes, peeled and cut into chunks
  • 300g carrots, peeled and cut into chunks
  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 1l vegetable stock
  • 100ml crème fraîche, plus extra to serve

Method

  • STEP 1

    Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.

  • STEP 2

    Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.

  • STEP 3

    Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.

  • STEP 4

    Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.

  • STEP 5

    Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.

  • STEP 6

    Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

     

https://www.bbcgoodfood.com/recipes/roasted-sweet-potato-carrot-soup

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Posted in Soup, Starter, Vegetarian

Apr 29

Apple, parsnip and cheddar soup

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Posted in Soup, Vegetarian

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