Tag Archives: Soups
Chickpea & Vegetable Soup
Posted on 01. Dec, 2009 by frostiecuk.
Another soup that’s proved to be a hit and is extremely healthy, brimming with flavour and is relatively low cost to make. Be warned… due to the amount of vegetable that go into this soup, a small bowl is like a meal in itself!
With a generous helping of cinnamon and chilli powder, this a winter winner with a Moroccan feel that will leave you full, yet wanting just one more spoonful.
Ingredients
2 tbs olive oil
1 large onion, finely chopped
2 carrots, peeled and finely chopped
4 sticks of celery, trimmed and finely chopped
2 medium sweet potatoes, peeled and finely chopped
450ml vegetable stock
2 fat cloves garlic, finely sliced
1 tsp ground cinnamon
1 tsp medium chilli powder
800g chopped tomatoes (2 tins)
800g chickpeas (2 tins) drained and rinsed
Method
- Heat the oil in a large pan.
- Add the onion, carrots, celery, sweet potatoes and garlic.
- Cover and cook gently for 10-15 minutes until the vegetables are softened, stirring occasionally.
- Stir in the vegetable stock.
- Stir in the tomatoes and chickpeas.
- Add cinnamon, chilli powder and simmer for 15-20 minutes until the vegetables are tender.
- Blender until smooth.
- Add salt & pepper to taste and serve with rustic bread.
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Spicy Carrot Soup
Posted on 16. Nov, 2009 by Guy Boulud.
This is spicy warming soup packed with flavour is a favourite especially during the British winter months. Naturally low in fat, and helps towards your five a day, this recipe serves 4 people without any problem.
The great thing about this Spicy Carrot Soup is that it can be prepared well in advance of any meal or party, allowing you to concentrate on other courses. You simply reheat in the pan or microwave, whenever it’s time to serve!
Ingredients
500g carrots
15g low fat margarine
1 medium-size onion, sliced thinly
1 clove of garlic, chopped finely
1 tsp Tabasco sauce
1 tsp paprika
Single cream
Pinch of chilli powder
900ml vegetable stock
1 tablespoon tomato purée
Method
- Finely grate 50g of the carrots (for sprinkling on top when serving).
- Thinly slice the rest of the carrots.
- Melt the margarine in a saucepan on a low heat.
- Stir in the sliced carrots, onion, garlic and cook on very low heat for 5 minutes.
- Add paprika, Tabasco sauce and chilli powder and continue cooking for a further 5 minutes.
- Pour in the stock and add the tomato purée.
- Bring the soup to the boil, cover and simmer for 20 minutes.
- Process the soup in a blender or food processor.
- Serve in individual bowls, with the grated carrot floating on top.
- Swirl a small amount of single cream in each serving.
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Halloween Pumpkin Soup
Posted on 05. Oct, 2009 by Guy Boulud.
Pumpkin Soup is traditionally a British, autumnal, rich & warming soup however many think it originated from the USA. September through to October is pumpkin paradise for farmers and consumers alike as pumpkin soup proves a nice change from more traditional soup recipes.
Serving Pumpkin Soup in hollowed out pumpkins also adds a festive touch, especially around Halloween or during those dark autumnal months. Very easy and quick to make (around 40mins) our recipe below should serve 4 people easily.
Ingredients
675g pumpkin
100g butter
1 bay leaf
150ml milk
150ml carton of single cream
Freshly ground black pepper
Method
Cut the pumpkin flesh into small cubes.
Heat the butter in a pan & toss the cubes in it with the bay leaf & seasoning.
Cook gently until they are pulpy.
Add milk and liquidise to a thick, smooth consistency.
Add the cream, heat through, season to taste & serve with croutons of fried bread.
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Andalusian Gazpacho
Posted on 01. Aug, 2009 by Guy Boulud.
Fancy having some gazpacho to cool you down in this scorching summer heat? I made the soup in the morning, had it chilled, and served it up for dinner. We have had some real sweltering weather here in England this summer. So, this soup was just what we needed, light, cool, and delicious – perfect! Do try the recipe, and have a good weekend.
Recipe adapted from Traditional Spanish Cooking by Janet Mandel
Andalusion Gazpacho – Gazpacho Andaluz
Ingredients
75 g (3 oz) Bread, crust removed
1 kg (2 lb 3 oz) Ripe Tomatoes
3 Garlic Cloves
2 tsp Sea Salt
1/4 tsp Ground Cumin
6 Tbsp Olive Oil
5 Tbsp Wine Vinegar
about 300 ml ( 1/2 pint) Water
For the garnish
100 g ( 3 1/2 oz) Green Peppers, finely chopped
100 g ( 3 1/2 oz) Cucumber, peeled and finely chopped
1 Small Onion, finely chopped
1 Small Tomato, finely chopped
2 Slices Bread, toasted and diced
Method
Put the bread to soak in enough water to cover for 15 minutes. Squeeze out excess water and put the bread in a blender or processor.
Peel the tomatoes, cut them into chunks and add to the blender with garlic, salt and cumin. Process until pureed. With the motor running, add the oil in a slow stream, then add the vinegar. The mixture will thicken and change color as the oil emulsifies. Add a little of the water and transfer to a serving bowl. You can rub the gazpacho through a sieve for a finer texture. Stir in water to the desired consistency; it should be neither thick nor thin. Chill until serving time.
Place the chopped peppers, cucumber, onion, tomato and toasted breads in a small bowls or divided dish and serve as accompaniments.
Serves 6
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Chicken Noodle Soup
Posted on 24. Jul, 2009 by Guy Boulud.
Like most people, I just love having a bowl of homemade chicken noodle soup. It’s probably one of the easiest soup to cook. It takes a bit of time; but, I usually make the effort. I think nothing beats delicious, healthy homemade soup. Right? On that note, I hope I can encourage you to try cooking this hearty soup at home. I am sure you will enjoy it! For the main ingredient, do try to opt for organic/free range chicken, if possible. They are much tastier than the regular chicken, in my opinion. As for the pasta, you can use any variety or shapes of your choice. Enjoy!
Ingredients
1 (about 1.8 kg) Organic Chicken, whole
120 g Dried Pasta
1 Medium Yellow Onion, quartered
2 Stalk Celery, chopped
2 Carrots, chopped
5 Sprigs Thyme
1 Dried Bay Leaf
2 tsp Whole Black Peppercorn
16 Cups Water
Sea Salt to taste
Method
Bring a large pot of water to a boil. Blanch the chicken for about 8 to minutes. Drain and discard the water.
In a large stockpot, place the chicken, onion, celery, carrots, Thyme, Bay leaf, black peppercorn with cold water. Bring it to a boil and simmer for 45 minutes to an hour.
Remove the chicken from the pot. Let the chicken to cool slightly before removing the breast meat. (The chicken breast meat can be shredded and mix into the soup or reserved for another use.)
Return the rest of the chicken to the pot and continue to simmer for about 2 hours.
To make the chicken noodle soup: Bring 8 cups of chicken stock to a boil. Cook the pasta according to the manufacturer cooking instruction. When the pasta is cooked, drain and mix into the boiling chicken stock. Stir well and season with sea salt.
Note: Add the reserved chicken breast into the soup if desired.
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