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mushroom-soup-with-stilton-crouton

 

What you need:

1 medium leek, finely sliced

1 clove garlic, roughly chopped

1 stick celery, finely sliced

1 tbsp olive oil

200g mushrooms, finely chopped

350ml vegetable stock

1 tsp fresh thyme, or 1 tsp dried

2 slices  baguette

60g  Stilton

60ml double cream, plus extra for drizzling

What you do:

Fry the leek, garlic and celery in the olive oil for 3-4 mins

Add the mushrooms and fry for 2 mins more

Add the vegetable stock and thyme, bring to the boil and cover. Reduce the heat and simmer for 15 mins

Meanwhile, toast the baguette slices for 1-2 mins on each side, top with half the Stilton and return to the grill for another 1-2 mins

Take the pan off the heat and blitz the soup. Return to the heat and stir in the cream and remaining Stilton, bringing it just back to the boil

Serve with an extra drizzle of cream, topped with a Stilton crouton and a few more thyme leaves,

 

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Gluten-Free-Curry-Noodle-Soup1

 

What you need:

1 large (about 1 lb) red skinned sweet potato, peeled and cut into ½-inch cubes
1 (7 oz) pack  spaghetti or noodles
4 cups gluten free chicken stock
2 tins (full fat or light) coconut milk
2 tbsp curry powder
2 tsps chili garlic sauce
¾ lb boneless skinless chicken thighs, thinly sliced
3 red chilies, thinly sliced
4 green onions, thinly sliced
Handful Thai or regular basil
1 lime, cut into 6 wedges

What you do:

Bring a pot of salted water to a boil. Add the cut sweet potatoes and boil until tender, about 7 minutes. Remove the sweet potatoes with a sieve or slotted spoon, rinse with cold water and set aside.

Add the noodles to the boiling water and cook until al dente, 4 – 5 minutes. Drain and rinse.

In a soup pot, combine the chicken stock, coconut milk, curry powder, and chili garlic sauce. Bring to a boil, reduce heat and simmer. Add the sliced chicken and cook for 10 minutes. Add the sweet potatoes and noodles and heat through.

Serve the soup garnished with chilies, green onions, basil, and a lime wedge.

 

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Moroccan soup

 

What you need:

200 g lamb neck fillet, cut into small dice

50 ml olive oil

1.6l light lamb stock

50 g split lentils, soaked in water overnight then drained

1 large carrot, peeled and finely diced

1 onion, finely chopped

2 cloves garlic, minced

1 bay leaf

1 tsp paprika

1 tsp ground cumin

1 tsp ground cinnamon

400 g canned chickpeas, drained

400 g canned chopped tomatoes

salt & pepper

1 tbsp coriander, finely chopped

sprigs of coriander leaves, to garnish

1 tbsp extra-virgin olive oil, to garnish

What you do:

Heat the olive oil in a large, heavy-based saucepan over a medium heat. Sweat the onion, carrot and garlic for 6-7 minutes, stirring occasionally, until softened. Add the spices and stir well, cooking for a further minute. Add the chickpeas, lentils, chopped tomatoes, diced lamb and stock to the saucepan along with the bay leaf.

Bring to the boil then reduce to a gentle simmer. Cook for 25-30 minutes until the chickpeas, lentils and lamb are soft, tender and cooked through. Adjust the seasoning as necessary and discard the bay leaf.

Spoon into soup bowls and garnish with a drizzle of the extra-virgin olive oil and a sprig of coriander leaves before serving.

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Minestrone Soup

 

What you need:

1 lb pasta shells

3 tbsp olive oil

2 small (1 large) yellow onions, diced

3 stalks celery, diced

2 carrots, peeled and diced

1 bay leaf

1 tsp  minced fresh thyme

4 cloves garlic, minced

6 cups loosely packed chopped spinach or kale

1 14-oz tin diced tomatoes, with liquid reserved

1 cup sliced savoy cabbage

6 cups chicken stock

1 14-oz tin cannellini beans, rinsed and drained

1 14-oz tin kidney beans, rinsed and drained

Salt and pepper

Grated Parmesan cheese

What you do:

Prepare pasta shells according to package directions, removing from heat and draining while the pasta is still slightly firm (it will soften further once in the soup and you don’t want it to get mushy.) Rinse the pasta with clean water to remove residual surface starch. Set aside.

Meanwhile, in a large Dutch oven or pot, heat the olive oil over medium high heat. Add onions, celery, carrot and bay leaf and saute until vegetables are beginning to be tender, about 5-8 minutes. Add thyme and garlic and saute another 1-2 minutes.

Add spinach/kale, drained tomatoes and cabbage and saute another 4 minutes or until greens are wilted.

Add stock and reserved tomato liquid and adjust heat to high; bring to a boil then return heat to low to simmer about 30-40 minutes.

Add beans and salt and pepper to taste and simmer another 10-15 minutes. Add cooked pasta shells and heat through, about 1-2 more minutes.

Serve with grated Parmesan, a sprinkling of fresh ground black pepper and some crusty bread.

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What you need:

8 cups Water
4-5 medium skinless Chicken legs (thighs and drumstick)
3 cups diced Jamaican Pumpkin, or buttercup or butternut squash
2 Carrots, chopped (1-inch piece)
3 stalks Celery, chopped (1-inch pieces)
2 Chocho (chayote), peeled and sliced into 16 pieces
1 lb sweet potatoes, cut into large cubes
1/2 cup each red and green  Pepper, chopped
1 large Onion, chopped
1 10-oz tin condensed Chicken Noodle Soup
2 tsp Salt
1/4 tsp Black Pepper
1 sprig Thyme
1 scotch bonnet pepper or 2/ 3  chilli’s (strength of your choice)

Dumplings:
1 cup flour
1/3 cup water
1/2 tsp salt
Mix together to make stiff dough. Form into 7 to 8 flat, round dumplings

What you do:

Bring water to a boil and add chicken and diced pumpkin
Cook (rolling boil) for 10 to 15 minutes or until the pumpkin is very soft and dissolving
Add celery, carrot and chocho and cook on for 10 minutes
Remove chicken and set aside to cool before removing the bones
Add sweet potato  and dumplings (see recipe below) and cook/boil for 15 minutes
Add  peppers, onion and chicken soup to pot
Add salt and pepper, and thyme
Place whole scotch bonnet pepper ( or chilli’s)  on top of soup, cover and cook (rolling boil) for 5 minutes
Remove scotch bonnet pepper ( or chilli’s), thyme, and if necessary remove some dumplings to make room for the chicken
Stir in chicken meat and turn off stove and serve.
 

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What you need:

1/2 tsp whole mustard seeds
1/2 tsp whole cumin seeds
1/2 tsp whole coriander seeds
2 tbsp vegetable oil
Kosher salt and freshly ground black pepper
1 lb (around 3 large) chicken thighs
1 onion, finely chopped (around 1 cup)
1 medium carrot, finely chopped (around 3/4 cup)
1 celery rib, finely chopped (around 1/2 cup)
1 tbsp curry powder
3 medium garlic cloves, finely chopped (around 1 tbsp)
1 inch piece fresh ginger, finely grated
1 sweet potato, peeled and cut into 1/4 inch pieces
1 apple, peeled and cut into 1/4 inch pieces
1 plum tomato, cut into 1/4 inch pieces
1/2 cup dry red lentils
6 cups homemade chicken broth, or water
Greek yogurt, to garnish
Finely chopped coriander, to garnish
Red chili flakes, to garnish
What you do:
Place mustard seeds, cumin seeds, and coriander seeds in a frying pan or skillet and toast over high heat until spices begin to smell toasted, about 3 minutes. Transfer to a mortar and pestle or spice grinder and process until fine.
Heat vegetable oil in a large pot over medium heat until oil is shimmering. Season chicken thighs with salt and add to pot skin side down, cook until skin is golden, about 5 minutes then flip and cook until other side is also brown, about another 4 minutes. Transfer to a plate and reserve.
Add onion, carrot, and celery to the pot and cook, stirring often until onions are translucent, about 5 minutes. Add curry powder and toasted spiced and stir until the vegetables are evenly covered with the spices. Add garlic, ginger, sweet potato, apple and plum tomato and stir to coat. Add lentils then return chicken thighs to the pot. Cover with broth or water and bring to a simmer. Cook until potatoes and lentils are soft and soup has thickened, about 1 hour.
Remove thighs from the soup and shred the meat and skin then return to the pot. Season to taste with salt and pepper and serve garnished with yogurt, coriander, and red pepper flakes.
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What you need:

3 14-oz tins vegetable broth
1 15-oz tin tomato puree
1 15-oz tin small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 tsp dried basil
1/4 tsp salt
1/4 tsp black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely grated Parmesan cheese

What you do:

In a 3-1/2- or 4-quart slow cooker, mix together the vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.

Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.

Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

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What you need:

1 (8 oz) sirloin steak

4 oz uncooked wide rice stick noodles

1 1/2 cups thinly sliced yellow onion

3 whole cloves

2 cardamom pods

2 garlic cloves, halved

1 (3-inch) piece peeled fresh ginger, thinly sliced

1 star anise

4 cups fat-free, less-sodium beef broth

2 cups water

1 tbsp less-sodium soy sauce

1 tsp brown sugar

2 tsp fish sauce

4 cups baby bok choy leaves

1 cup snow peas, trimmed

1 small fresh Thai Chile,  thinly sliced into rings

1 cup fresh bean sprouts

1/4 cup fresh basil leaves

1/4 cup fresh mint leaves

4 lime wedges

What you do:

 Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.

Cook noodles according to package directions. Drain and rinse with cold water; drain.

Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently. Add broth and 2 cups water; bring to a boil. Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan. Add soy sauce, sugar, and fish sauce; bring to a boil. Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.

Arrange 1/2 cup noodles into each of 4 large bowls. Divide raw beef and chile slices evenly among bowls. Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tbsp mint. Serve with lime wedges.

 

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What you need:

750g Beetroot
800ml Beef Stock
1 Tin Chopped Tomatoes
1tsp Fresh Thyme
1tbsp Horseradish
3tbsp Vodka
1 Large Onion
2 Cloves Garlic
Olive Oil
Salt
Black Pepper

What you do:

Top and tail the beetroot, the scrub them under cold water, like you would new potatoes.

Heat a large pan of water, bringing to the boil and then put the beetroot in, simmer and cook for 30 minutes.  When they are cooked through, remove from the heat, drain and allow the beetroot to cool.  Cut into cubes.

Chop the onion and garlic.  Heat some olive oil in the soup pan and then fry off the onion and garlic.

Add the beetroot, stock, tomatoes, thyme, horseradish and vodka to the pan, bring to the boil and then simmer.  Cover and cook for 15 minutes.

Once the soup is cooked through, let it cool and then use a stick blender to make it nice and smooth.  Return to the pan and heat through.  Adjust seasoning and then serve.

Crumble some goats cheese on top of each bowl to garnish .

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What you need:

3 tbsp olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tbsp tomato paste
1 tsp ground cumin
1/4 tsp kosher salt, more to taste
1/4 tsp ground black pepper
Pinch of ground chili powder or cayenne, more to taste
1 quart chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tbsp chopped fresh cilantro or parsley

What you do:

In a large pot, heat 3 tbsp oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chilli powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

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