Tag: soup

Recipes

Minestrone Primavera Soup

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 800ml vegetable stock
  • 400g butter beans
  • 200g soup pasta
  • 200g broccoli
  • 2 carrots
  • 2 sticks of celery
  • 1 leek
  • A handful of cavelo nero
  • 2 cloves of garlic
  • 2 tbsp green pesto
  • 2 tbsp nutritional yeast
  • 1 tbsp dried oregano
  • 1 tsp dried chilli flakes
  • A drizzle of olive oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the carrots. Peel and chop the carrots in to bite size pieces
  • Finely chop the celery and leek
  • Add the carrots, celery and leek to a large pan along with a generous drizzle of olive oil. Saute on a low heat for around 5 minutes
  • Finely grate or chop the garlic. Add the garlic to the pan along with the dried oregano and dried chilli flakes
  • Stir to combine then saute for 5 minutes
  • Chop the broccoli in to bite size pieces. Add the broccoli to the pan along with the butter beans
  • Stir to combine then saute for a further 5 minutes
  • Add the vegetable stock, pasta and nutritional yeast. Stir to combine then simmer on a medium heat until the pasta is soft
  • Finely chop the cavelo nero. Add the cavelo nero to the soup then stir to combine
  • Once the cavelo nero has wilted, season to taste then serve
  • Top with green pesto for a final flourish

This recipe serves 4.

Recipes

Thai Butternut Squash Curry Soup

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 400g coconut milk
  • 400ml vegetable stock
  • 1 medium butternut squash
  • 2 sticks of celery
  • 1 brown onion
  • 1 tbsp thai red curry paste
  • 1 tbsp palm sugar
  • A squeeze of lime juice
  • A drizzle of sesame oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the butternut squash. Peel and chop the butternut squash in to bite size pieces
  • Finely chop the celery and onion
  • Add the butternut squash, celery and onion to a large pan along with a generous drizzle of sesame oil. Saute on a low heat for around 5 minutes
  • Add the coconut milk, vegetable stock, thai red curry paste, palm sugar and lime juice. Stir to combine then simmer on a medium heat until the butternut squash is soft
  • Using a ladle, transfer the soup to a food processor. Process until a smooth mixture is formed
  • Season to taste then serve

This recipe serves 4.

Recipes

Hot & Sour Noodle Soup

Lauren Carter1 Comment

Here’s how to make it…

Ingredients:

  • 800ml mushroom stock
  • 300g cooked rice noodles
  • 200g firm tofu
  • 150g shiitake mushrooms
  • 4 spring onions
  • 2 bell peppers
  • A handful of bean sprouts
  • A handful of spring greens
  • 2 tbsp chilli garlic sauce
  • 1 tbsp tapioca starch
  • A drizzle of sesame oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by pre-heating the oven to 200 degrees (gas mark 6)
  • Line a large tray with baking paper and set to one side
  • Drain and lightly press the tofu to remove the excess water. Chop in to bite size pieces
  • Add the tofu to a bowl along with a little sesame oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the tofu on the lined baking tray. Put the tray in the pre-heated oven and bake for 20-25 minutes, or until crispy
  • While the tofu is baking, prepare the soup. Finely chop the mushrooms and peppers. Add the mushrooms and peppers to a large pan along with a generous drizzle of sesame oil. Saute on a low heat for around 5 minutes
  • Finely chop the spring onions and spring greens. Add the spring onions and spring greens to the pan along with a handful of bean sprouts
  • Stir to combine then saute for a further 5 minutes
  • Add the mushroom stock and chilli garlic sauce. Stir to combine then simmer on a medium heat until the mushrooms are soft
  • Add the tapioca starch to a small dish along with a splash of water. Beat until a smooth mixture is formed
  • Add the mixture to the soup. Stir continuously until the soup has thickened
  • Remove the tofu from the oven and transfer to the soup along with the cooked rice noodles
  • Season to taste then serve

This recipe serves 4.

Recipes

Creamy Potato, Leek & Kale Soup

Lauren Carter4 Comments

Here’s how to make it…

Ingredients:

  • 600ml vegetable stock
  • 200ml oat cream
  • 3 large potatoes
  • 2 leeks
  • 2 sticks of celery
  • 1 brown onion
  • A handful of curly kale
  • 2 cloves of garlic
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 bay leaves
  • A drizzle of rapeseed oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the potatoes. Peel and chop the potatoes in to bite size pieces
  • Finely chop the leeks, celery and onion
  • Add the potatoes, leeks, celery and onion to a large pan along with a drizzle of rapeseed oil. Saute on a low heat for around 5 minutes
  • Finely grate or chop the garlic. Add the garlic to the pan along with the rosemary, thyme and bay leaves
  • Stir to combine then saute for a further 5 minutes
  • Add the vegetable stock and oat cream. Stir to combine then simmer on a medium heat until the potatoes are soft
  • Remove the bay leaves
  • Using a ladle, transfer roughly half of the soup to a food processor. Add a handful of curly kale and process until a smooth mixture is formed
  • Add the mixture to the remaining half of the soup. Stir to combine, season to taste then serve

This recipe serves 4.