Category Archives: Soups

Broccoli, White Bean and Bacon Soup (4)

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Another soup – different ingredients. I really like using white beans as a thickener, better for you than potatoes. Bacon adds a nice saltiness. I used back bacon (in the supermarket you may find it names ‘Irish bacon’) which is leaner cut. Dilute with extra broth after cooking if you prefer a thinner soup.

2 rashers of back bacon – halved and sliced

1 onion – diced

1 head of broccoli – cut into florets and I used the stem also

1 can of cannellini beans – drained

2 cups chicken broth (or more if you like a thinner soup)

Heat a frying pan until nice and hot and then add the bacon.

Once bacon is a little browned and giving off juices, add the onion.

Cook stirring occasionally until bacon and onion and nicely browned.

Add the broccoli, beans and broth, bring to a boil then simmer for 20 minutes.

Process in a food processor or use a hand held blender.

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Roasted Tomato and Basil Soup (4)

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I am excited about this soup as it really has a deep tomato flavor. It is made with canned fire roasted tomatoes (so often it is difficult to find really ripe, juicy and tasty tomatoes otherwise I would have used them) and sun-dried tomatoes. I substituted roast garlic instead of the usual chopped garlic. Roasted garlic is much less intense and sweeter. Each clove turns to a paste in the roasting process.

Pre-heat oven to 350 degrees F

TO ROAST THE GARLIC

1 head of garlic

1 tsp. of olive oil

Cut the top of the garlic head off so that you can see the individual cloves. If there are some cloves that are smaller and clustered towards the bottom of the head you can cut their tops off individually.

Remove the outer layer(s) of skin.

Place garlic on a piece of aluminum foil and slowly pour 1 tsp.  of oil over the cloves making sure each one is covered or brush them with a basting  brush.

Wrap up the foil and place in oven for 1 hour.

Remove from the oven, let cook slightly then remove the garlic from the clove with the end of a teaspoon and set aside until needed.

FOR THE SOUP (MINUS ROASTED GARLIC)

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 onion – finely chopped

2 x 14.5 oz. cans diced and fire roasted tomatoes

2 pieces of sun-dried tomatoes – cut into little pieces

2 tbsp. tomato paste

2 tbsp. fresh basil plus a little extra for garnish – cut into fine strips

4 cups chicken/veg. broth

Heat the seasoned oil in a cast iron casserole dish and when sizzling add the onion and let soften and slightly brown.

Then add the roasted garlic, tomato paste, sun-dried tomatoes, canned tomatoes, basil and broth. Bring to a boil, then turn down heat and simmer for 30 minutes.

Puree soup in a food processor or use a hand held blender.

Serve in individual soup bowls garnished with fresh basil.

Curried Parsnip and Carrot Soup (4)

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I can imagine being in a cosy British gastro pub with a log fire, where the specials of the day are written on blackboards, and ordering this warming soup as a starter. Carrots and parsnips go well together and I often include them in the mixed roast veg. I do when serving the weekly Sunday roast. I decided to use curry paste (Patak’s Original Concentrated Curry Paste – Hot) instead of curry powder for this soup and I think it gave a better flavor – you can taste the curry but not so much that it masks the vegetables. The carrots and parsnips should be cut into pieces of the same size.

1 tbsp. olive oil

1 onion – diced

1 large clove of garlic – grated

1/2 tsp. turmeric

1 tbsp. curry paste

4 oz. carrots – peeled and chopped into small pieces

8 oz. parsnips – peeled and cut into small pieces

4 cups broth – vegetable or chicken

Heat the oil in a cast iron casserole dish and when nice and hot add the onion and let brown before adding the garlic.

Cook for a minute or two then stir in the turmeric and curry paste and stir well.

Tip in the carrots and parsnips and cook for a few minutes stirring until they are covered with turmeric and the paste.

Pour over 4 cups of broth.

Bring to a boil then turn down heat and simmer for 20 minutes.

Process the soup with a hand-held blender or in a food processor.

Taste and season with a little salt, if necessary.

 

 

Pea and Mint Soup (4)

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I was surprised to find this on a winter menu seeing it more as a summer item made with fresh peas and mint from the garden – maybe even served chilled. Frozen peas, an onion, garlic, a potato for thickening, some stock and mint from the supermarket made a really lovely, bright green soup – a change from the more hearty winter fare.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 medium size onion – finely chopped

2 cloves of garlic – grated

2 cups – chicken or vegetable broth

1/2 a large baking potato – peeled and cut into small cubes

12 oz. frozen peas

1 tbsp. mint – finely chopped + a little extra for garnish if you wish

Heat the oil in a skillet and when sizzling add the onion and let brown a little, then add the garlic.

Pour the broth into the skillet, add the potatoes, bring to a boil and simmer for about 10 minutes until the potatoes are just soft.

Add the peas and mint and cook for a further few minutes.

Place the contents of the skillet in a food processor and process until smooth.

Ladle soup into individual bowls and garnish with some chopped mint.

Mushroom and Wild Rice Soup (4)

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What a comforting and hearty soup this is. Two ingredients make this soup stand out. First the addition of dried mushrooms – porcini or chanterelles – and secondly mushroom stock (Kallo brand, which is both gluten and lactose free can be bought online from Amazon US and is widely stocked in UK supermarkets and gourmet food shops). The wild rice is cooked separately from the soup because otherwise it soaks up too much of the broth and is only added in just before serving. The addition of the rice adds bulk so that this recipe makes a satisfying lunch or a lightish dinner.

1/2 oz dried chanterelle mushrooms or 1 tbsp dried porcini mushrooms – soaked in boiling water and let to cool for half an hour then drained and patted dry

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 large onion – roughly chopped

2 large cloves of garlic – grated

8 oz baby bella mushrooms – sliced

4 cups of mushroom broth

1 cup of wild rice

1 1/2 cups water

1 tbsp parsley – finely chopped

Heat seasoned oil in a Dutch oven.

Pulse onion about 6 times in food processor till finely chopped then place in the Dutch oven when oil is sizzling and let brown and soften, then add the garlic and cook a few minutes more.

Place both the resuscitated mushrooms and baby bella mushrooms in a food processor and process until in very small pieces but not mushy. Add to softened onions and garlic.

Pour over the mushroom broth, bring mixture to a boil then simmer for 15 – 20 minutes.

Bring 1 1/2 cups of water to a boil, add wild rice and cook for 15 minutes then drain and add to soup.

Stir in 1 tbsp. chopped parsley and stir then serve immediately.

 

 

 

Leek, Broccoli and Spinach Soup with a Hint of Mustard (4)

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Soup season, for me, runs from October to March or April. I like my soups to be thick and filling. This soup is a vibrant green color and looks especially good when served in a white soup bowl. The addition of some Colman’s Mustard adds a little piquancy to this very healthy dish.

1 tbsp olive oil, seasoned with sea salt and freshly ground black pepper

1 large onion – roughly chopped

3 leeks – sliced

3 medium heads of broccoli – roughly chopped

10 oz baby spinach

3 cups of vegetable or chicken broth

1 1/2 tsp. Colman’s Mustard Powder mixed with an equal amount of cold water (it needs 10 minutes to stand before using)

Heat seasoned oil in a Dutch oven and, when sizzling, add the onion and let soften and brown.

Add the leeks and let soften a little before adding the broccoli, spinach and broth.

Bring to a boil the let simmer for 15 minutes.

Add mustard mixture and cook for 5 more minutes.

 

 

 

 

Fall Soup (4)

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This soup is a beautiful orange color and reminds me of the leaves as they turn and soup season begins. I teamed butternut squash with carrots and sweet potato and added some ginger and some coconut milk to make a delicious, smooth and filling soup.

2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper

8 oz. onion – chopped

2 large cloves of garlic – finely chopped

2 inch piece of ginger – peeled and finely grated

1 pound butternut squash – peeled and cut into bite-size chunks

12 oz. sweet potato – peeled and cut into bite-size chunks

8 oz. carrots – peeled and cut into bite-sized pieces

3 cups veg. broth/stock

1 x 13.66 fl.oz. (403 ml) can of lite coconut milk

Heat seasoned olive oil in a cast iron casserole dish.

When sizzling, add onion and cook for a few minutes before adding the garlic and ginger. Let onion soften and brown slightly

Add all veg. together with broth/stock.

Bring to boil, then simmer for 30 minutes.

Add coconut milk.

Process in food processor.