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Archive for the ‘Soup’ Category

We like to have soup for lunch but tend to get out of the habit in the summer months. This one is suitably summery and really captures the flavour of courgette.

Courgette and mint soup – serves 4

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, sliced
  • 6 courgettes, halved lengthways and thinly sliced
  • 750ml veg stock
  • 150ml crème fraîche, plus a bit extra to serve
  • a small bunch of mint leaeves, chopped

Heat the oil in a large saucepan, then cook the onions withs ome salt for about 10 minutes or until soft but not browned. Add the garlic and cook gently for a few minutes, then add the courgettes and cook gently for 20 minutes.

Add the vegetable stock and bring to the boil for a few minutes. Whizz the soup until smooth, then stir in the crème fraîche and mint, then whizz again. Season.

Serve in warm bowls with some extra crème fraîche and mint leaves to garnish.

(Original recipe by Adam Bush in Olive Magazine, June 2020.)

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It just wouldn’t be spring without asparagus soup would it? Though the weather is far from spring-like in Dublin. This is from Roast Chicken and Other Stories by Simon Hopkinson, though I suspect Simon may not approve of our half-whizzed texture. You can of course whizz until smooth and pass through a fine sieve if you’re equally fussy.

Asparagus soup – serves 4

  • 100g butter
  • 4 small leeks, white parts only, trimmed and chopped
  • 750ml water
  • 1 potato, peeled and chopped
  • 450g fresh asparagus, snap off the woody ends and peel the thicker ends a little
  • 250ml double cream

Melt the butter in a large saucepan, then sweat the leeks until soft.

Add the water and potato, season with salt and pepper, and cook for 15 minutes.

Chop the asparagus and add to the soup, then boil rapidly for 5 minutes.

Whizz the soup in a blender or food processor, then pass through a fine sieve (or if you’re lazy like us you can just roughly whizz with a stick blender).

(Original recipe from Roast Chicken and Other Stories by Simon Hopkinson, Ebury Press, 1994.)

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This isn’t a whole lot different from the chicken soup you get in a tin, though definitely not as salty. It also makes heaps and you can freeze it. 

Creamy chicken soup – serves 8

  • 1kg chicken thighs with skin removed but bones in
  • 300ml dry white wine
  • 2 large onions, cut into large wedges
  • 4 celery sticks, quartered into short lengths
  • 2 sprigs of thyme, plus some extra to sprinkle over at the end if you like
  • 2 bay leaves
  • ½ tsp ground white pepper (or black if you prefer)
  • 40g plain flour
  • 300ml double cream

Put the chicken thighs into a very large, heavy-based pan and fry until coloured on all sides. If you keep the heat low they should cook in their own fat but we find it easier to add a little bit of oil to get them started.

Add the wine, then turn up the heat and boil rapidly to evaporate the alcohol. When it has bubbled for a few minutes, add the veg, herbs, 1 tsp salt and the white pepper. Pour in 2 litres of boiling water, then cover and simmer for 45 minutes or until the chicken and veg are tender. Remove the bay leaves and thyme sprigs and discard them, then leave to cool for about 30 minutes. 

Take the chicken out of the soup with a slotted spoon, then strip the meat from the bones. Reserve 140g of the chicken but add the rest back into the soup pot. Blitz the soup with a stick blender or in a food processor until very smooth, then return to the pan. 

Blend the flour and cream together with a couple of ladles of the soup, then stir this mixture into the rest of the soup and heat, stirring all the time, until thickened and hot. You shouldn’t get any lumps if you keep stirring but if you do just give it another blitz. Chop the reserved chicken and stir into the soup. Check the seasoning, you might need more salt, then serve with some thyme leaves over the top if you like. 

(Original recipe from BBC Good Food)

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This is nice soup for Spring. It’s filling and definitely tastes better by the second or third day. Ham hocks are still cheap, despite becoming a bit trendy, and they make a great stock. 

Ham hock, pea & scallion soup – serves 6

  • 800g uncooked ham hock
  • 2 bay leaves, scrunched
  • 8 peppercorns
  • 200g frozen peas (or fresh if you have them)
  • 100g small pasta shapes, cooked as per timings on the pack
  • a knob of unsalted butter
  • 1 bunch of scallions, trimmed and finely sliced
  • 3 cloves of garlic, finely chopped
  • a small bunch of flat-leaf parsley, leaves picked and finely chopped
  • juice of ½ lemon (optional)

Put the ham into a large, deep saucepan and cover with enough cold water to just cover, then bring to the boil. Drain, then refill the pan with fresh water, adding the bay and peppercorns. Bring the pan up to the boil again, skim off any froth, then reduce the heat and simmer for about an hour, or until the ham is tender the whole way through when pierced with a skewer. 

Remove the ham from the liquid and set aside. Add the peas to the stock and cook for a minute until tender (5 minutes if using fresh peas). Add the cooked pasta and leave on the heat. 

While the peas are cooking, heat the butter in a small pan over a medium heat and fry the scallions and garlic for about 5 minutes, until soft. Add to the stock along with the parsley. 

Shred the cooked ham from the bone, removing any skin and excess fat, then add to the soup. Season generously with salt and pepper and add a spritz of lemon juice if you like. 

(Original recipe from Home Cookery Year by Claire Thompson, Quadrille, 2020.)

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Not much to look at perhaps but this is genuinely one of our favourite soup recipes. It makes a big potful and it’s really tasty, perfect for weekday lunches. 

Red lentil and bacon soup – serves 6

  • 1 tsp vegetable oil
  • 75g smoked back bacon, finely chopped
  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 small sweet potato, finely diced
  • 1 garlic clove, chopped
  • 200g red lentils, rinsed
  • 1.5 litres hot chicken or vegetable stock
  • a large sprig of thyme
  • 1 bay leaf

Heat the oil in a large saucepan and add the bacon, onion and red pepper. Cook on a low heat for 5 minutes or until the veg has started to soften. Add the sweet potato, garlic and lentils and stir for another couple of minutes. 

Pour the hot stock into the pan, add the herbs and season well with salt and pepper. 

Turn the heat up and bring to the boil, then cover and simmer for 15-20 minutes, or until the lentils are soft. 

(Original recipe from The Hairy Bikers’ British Classics by Si King & Dave Myers, Seven Dials, 2018.)

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This soup really couldn’t be simpler and it’s nice and filling for lunchtime. 

Tomato Soup with Chickpeas, Orzo & Pesto – serves 4

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 400g tin chickpeas
  • 150g orzo pasta
  • 700ml vegetable stock
  • 2 tbsp basil pesto

Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 minutes, or until starting to soften, then add the garlic and cook for another minute. Add all of the other ingredients, except for the pesto and remaining oil, and bring to the boil. 

Reduce the heat and leave to simmer for 6 to 8 minutes or until the orzo is tender. Season to taste and divide between warm bowls. Stir in the remaining olive oil with the pesto, then drizzle over the soup. 

(Original recipe form BBC Good Food)

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We make soup most weeks during the cooler months and we really loved this one! The streaky bacon garnish is nice but it’s also good without it.

Creamy lentil & spinach soup with bacon – serves 4

  • 2 tbsp olive oil, plus a bit extra for frying
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 2 sticks of celery, finely chopped
  • 140g green lentils
  • 1.5 litres weak vegetable stock
  • 200g baby spinach
  • 4 tbsp double cream, plus a drizzle to serve if you like
  • 6 rashers smoked streaky bacon (optional)

Heat 2 tbsp of olive oil in a large saucepan, then add the onions, carrots and celery, and cook for about 10 minutes or until softened.

Stir in the lentils and pour in the stock. Bring to the boil, then reduce to a simmer for 30-35 minutes or until the lentils are soft, add more water if you need too.

Add the spinach and cook for a couple of minutes to wilt.

Whizz the soup until smooth (we like it smooth-ish with a bit of texture left), then stir in the cream and season.

Meanwhile, heat a little oil in a frying pan and fry the bacon until crispy and golden. Ladle the soup into bowls and top with some crispy bacon and a drizzle of cream.

(Original recipe from BBC Good Food)

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A genius combination by Gill Meller, unusual and totally delicious. Gill deep fries the artichoke skins and some extra nori sheets as a garnish, which looks fab but too much for us to manage on our lunch break.

Jerusalem artichoke, almond and seaweed soup – serves 4

  • 500g Jerusalem artichokes, peeled and finely sliced
  • 1 tbsp extra-virgin olive oil, plus extra to serve
  • 1 onion, thinly sliced
  • 1 leek, thinly sliced
  • 2 cloves of garlic, sliced
  • 100g whole almonds, soaked overnight in water
  • 2 nori seaweed sheets
  • 1.2 litres of vegetable stock

Put a large heavy-based pan over a medium heat, then heat the olive oil. Add the artichoke slices, the onion, leek, garlic and soaked nuts. Season generously, then cook, stirring often for 8-10 minutes. 

Tear the nori sheets into the pan and add the stock. Bring to a simmer, then cook gently for 20-30 minutes or until the artichokes are soft. 

Whizz the soup to a smooth purée, then season again. Leave to stand for a few minutes before serving in warm bowls with some of your best olive oil drizzled over. 

(Original recipe from Root Stem Leaf Flower by Gill Meller, Hardie Grant, Quadrille, 2020.)

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This soup is super simple but it’s really good with the toasted feta tortillas on the side for a weekday lunch.

Bean soup with feta tortillas – serves 4

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 heaped tbsp chipotle paste
  • 500g carton passata
  • 500ml vegetable stock
  • 1 x 400g tin of red kidney beans, drained and rinsed
  • 1 x 400g tin of black beans, drained and rinsed
  • 200g feta
  • 4 large soft flour tortillas
  • a handful of coriander, roughly chopped
  • sour cream or yoghurt to serve

Heat the oil in a large saucepan and cook the onion over a medium-low heat for about 10 minutes, or until soft.

Add the chipotle paste, passata, stock and beans. Season, bring to the boil, then reduce the heat and simmer for 5 minutes.

Meanwhile, crumble the feta over one half of each of the tortillas, then sprinkle with the chopped coriander and season with black pepper. Fold the uncovered side over and press together. Heat a dry frying pan and cook the tortillas for a minute on each side or until crispy and the cheese has melted.

Serve the soup in warm bowls with a dollop of sour cream or yoghurt if you have it and the feta tortillas on the side.

(Original recipe from BBC Good Food)

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This soup uses all store cupboard ingredients. You do need fresh coriander but we regularly have an almost full bag of this in the fridge and are happy to have this soup idea to use it up. We make soup almost every week in the winter months and this is definitely one of our favourites. The recipe is from Ottolenghi Simple where they suggest leaving it rough, which we did, but you can blend until smooth if you prefer.

Curried lentil, tomato & coconut soup – serves 4

  • 2 tbsp coconut oil or sunflower oil
  • 1 onion, finely chopped
  • 1 tbsp medium curry powder
  • ¼ tsp chilli flakes
  • 2 garlic cloves, crushed
  • 4 cm piece of ginger, peeled and finely chopped
  • 150g red lentils, rinsed and drained
  • 1 x 400g tin of chopped tomatoes
  • 25g coriander stalks, roughly chopped, plus 5g picked leaves to garnish
  • 1 x 400ml tin of coconut milk

Put the oil into a large saucepan and put over a medium-high heat. Add the onion and fry for 8 minutes, stirring often, until soft and caramelised.

Add the curry powder, chilli flakes, garlic and ginger and keep frying for another 2 minutes, stirring all the time.

Add the lentils, stir through for a minute, then add the tomatoes, coriander stalks, 600ml of water, 1 tsp of salt and a lots of black pepper.

Pour the coconut milk into a large bowl and whisk gently until smooth. Set aside 4 tbsp to garnish the bowls, then add the coconut milk to the soup. Bring to the boil, then reduce the heat to medium and simmer gently for 25 minutes, until the lentils are soft abut still holding their shape. Add a bit more water – 100-150ml – if the soup is too thick.

Divide the soup between warm bowls and garnish with a drizzle of coconut milk and some coriander leaves.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi, Tara Wigley and Esme Howarth, Ebury Press, 2018.)

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Pure pumpkin flavour is what you get in this soup from Marcus Wareing. The maple-toasted seeds on top definitely make it a bit special. Our favourite pumpkin variety is Crown Prince. 

Pumpkin soup with maple-toasted seeds – serves 8

  • 1 pumpkin, approximately 2kg
  • 1 bay leaf
  • 1 sprig of rosemary
  • 125g butter
  • 1 tsp sea salt
  • 250ml milk

FOR THE MAPLE-TOASTED SEEDS:

  • 60 pumpkin seeds
  • 1 tbsp maple syrup
  • ½ tbsp olive oil, plus extra to serve
  • ¼ tsp sea salt

Peel and quarter the pumpkin and reserve the skin and seeds. 

Cut the pumpkin flesh into 2cm chunks, and set aside. 

Put the skin, seeds and trimmings into a large saucepan with the bay leaf, rosemary and 2.5 litres of water. Bring to the boil and simmer for 1 hour, then strain and reserve the stock. 

Meanwhile, preheat the oven to 200C/180C fan/gas 6. 

Mix the pumpkin seeds with the maple syrup, olive oil and salt. Scatter over a baking tray and bake in the oven for 8-10 minutes, until golden. Remove and allow to cool, then roughly chop. 

Melt the butter in a large saucepan over a medium heat, then add the pumpkin chunks and 1 tsp of salt. Cook for about 5 minutes or until starting to soften. 

Pour in about half the pumpkin stock and bring to a simmer. Cook for 10 minutes, until the pumpkin is completely soft and starting to break down. Stir in the milk, remove the rosemary sprig and bay leaf. Blend with a stick blender or processor until completely smooth, adding more stock if needed. Season to taste. 

Serve the soup scattered with the pumpkin seeds and drizzled with some good olive oil. 

(Original recipe from Marcus at Home by Marcus Wareing, HarperCollins Publishers, 2016.)

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We’ve been making a soup most weeks. This one is from The Christmas Chronicles by Nigel Slater. Suitably seasonal.

Cauliflower and leek soup with toasted cheese – serves 4

  • 3 medium leeks, discard the coarse part of green leaves and roughly chop
  • 30g butter
  • 2 tbsp olive oil
  • 1kg cauliflower, trimmed and thickly sliced
  • 1 litre vegetable stock (we use Marigold Swiss Bouillon powder)
  • 2 bay leaves
  • 10g parsley leaves
  • 4 slices of sourdough bread
  • 100g of cheese, something that will melt, we used Gruyére

Warm the butter with the olive oil in a large saucepan. Add the leeks and cover, then cook over a low heat, until the leeks are soft but not browned. 

Add the cauliflower to the softened leeks. Stir briefly, then add the stock and bring to the boil. Add the bay leaves and a little salt, then lower the heat and simmer for 15-20 minutes, until soft. 

Process half the soup in a blender until very smooth. Add a handful of the parsley to the rest of the soup and blend this batch to a thick, rough texture. Mix the two together and season with salt and black pepper. 

Spread sourdough with a little butter or oil and toast under a hot grill. Turn the bread over and cover the other side with thick slices of cheese, then return to the grill until melted. Divide the soup between bowls and float the cheesy toasts on top. 

(Original recipe from The Christmas Chronicles by Nigel Slater, Fourth Estate, 2017)

 

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We often grate baby beetroots over salads in the summer months. In winter time they’re often a bit big and intimidating, and you have to buy them in a whole bunch. So here’s some beetroot inspiration in case you’ve got some in your veg box this week. This tastes even better the following day.

Borsht – serves 4 to 6

  • 1 tbsp vegetable oil or 15g of butter
  • 3 medium beetroots (about 450g unpeeled weight), peeled and diced
  • 1 large carrot, diced
  • 1 celery stick, diced
  • 1 large waxy potato, diced
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1.5 litres beef stock
  • ½ green cabbage, finely shredded
  • 2 tomatoes, peeled and chopped or 2 tbsp from a tin of tomatoes

TO SERVE:

  • 300g sirloin steak, trimmed of fat
  • sour cream or crème fraîche
  • dill (we substituted parsley but do use dill if you can)

Heat the oil or butter in a large heavy saucepan. Add the beetroot, carrot, celery, potato, onion and garlic, and sauté for a couple of minutes or until combined and coasted in fat.

Pour in the stock and season. Bring the soup almost to the boil, then cover and simmer for 15 minutes. Add the cabbage and tomatoes, put the lid back on and simmer for another 20 minutes. Season to taste.

About 10 minutes before serving, cook the steak on a hot griddle pan for a couple of minute on each side. Leave to rest for 5 minutes, then slice really thinly and add any meat juices to the soup.

Divide the steak between the bowls and ladle the soup on top. Serve with some sour cream and dill on top.

(Original recipe by The Hairy Bikers in BBC Good Food Magazine, October 2015.)

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Fresh Tomato Soup

The perfect soup for a glut of ripe tomatoes, there’s not much point otherwise as the forced imported ones won’t have enough flavour.

Fresh tomato soup – serves 4

  • 1 large onion, chopped
  • 1 carrot, finely chopped
  • 1 celery, finely chopped
  • 50g butter
  • 3 sprigs of thyme
  • 2 bay leaves
  • 500g very ripe tomatoes
  • 850ml chicken stock
  • 4 tbsp crème fraîche, plus extra to serve if you like
  • a few basil leaves (only if you have them!)

Melt the butter in a large saucepan, then add the onion, carrot and celery and cook for about 15 minutes or until very soft.

Add the thyme and bay leaves and cook for a minute, then add the tomatoes,  chicken stock and some seasoning. Simmer for 30 minutes.

Discard the herbs, add the crème fraîche and whizz until smooth. Check the seasoning and serve with some extra crème fraîche if you like and a few basil leaves.

(Original recipe by Janine Ratcliffe in Olive Magazine, September 2016.)

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Sorrel Soup

This is the sorrel soup from Rick Stein’s book, Secret France. It’s delicious and tastes just like soups we’ve had in France on our holidays, and are never quite sure what’s in them. We got bags of fabulously fresh sorrel from McNally Family Farm.

Sorrel soup – serves 4 to 6

  • 50g butter
  • 1 large onion, chopped
  • 2 cloves of garlic, roughly chopped
  • 1 leek, sliced
  • 450g potatoes, cut into 2cm cubes
  • 1 litre chicken or veg stock
  • 250g sorrel
  • 1 tbsp honey
  • 4 tbsp single cream
  • 1 tbsp chopped chives

Melt the butter in a large saucepan, then add the onion, garlic, leek and potatoes. Cook over a medium heat for about 15 minutes or until softened.

Add the stock and the sorrel and cook for another 15-20 minutes or until the potatoes are tender. Blend until smooth.

Season with salt and lots of black pepper, then stir in the honey. Serve in warm bowls with a drizzle of cream and the chives over the top.

(Original recipe from Secret France by Rick Stein, BBC Books, 2019.)

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Green bean minestrone with fresh pesto

We make lots of pesto in the summer months and stash it in the freezer. Kids all love it and they seem to prefer vegetable soup with it too.

Green bean minestrone with fresh pesto – serves 4

  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 2 tbsp olive oil
  • 70g pack cubetti di pancetta (optional)
  • 1 bay leaf
  • 1½ l vegetable or chicken stock
  • 100g small pasta shapes, such as orzo or tiny letters
  • 150g green beans, cut into shortish pieces
  • 150g podded broad beans (frozen are fine)
  • 100g/4oz spring cabbage, shredded
  • 4 tbsp pesto

Heat the olive oil in a large saucepan, then fry the onion ,garlic, carrot and celery, until softened but not browned. Remove from the pan and set aside.

Fry the pancetta in the same pan over a low heat until the fat renders, then fry until browned but not crispy. Tip the pancetta into a sieve to drain off excess fat.

Return the vegetables and pancetta to the pan and add the bay leaf, lots of seasoning and the stock. Bring to a simmer, then add the pasta and cook for 5 minutes.

Add the green beans and broad beans to the pot and cook for 3 minutes, then add the shredded cabbage. Bring back to a simmer and cook for 2 minutes. Spoon over the pesto before serving.

(Original recipe from BBC Good Food)

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Spicy fish soup

We often have fish on Fridays. It’s quick to cook and light enough that we’ve room for cheese afterwards. Mussels are a favourite too and they’re fantastic value. This soup by Nigel Slater is crammed with them, and full of flavour.

Wine suggestion:  an old favourite white wine, the always versatile ALLO by Quinta Soalheiro. Light bodied so it doesn’t overwhelm the delicate play of flavours in the dish, but textured and concentrated at the same time. A wine that is the sommeliers’ secret weapon for matching.

Spiced fish soup – serves 2

  • 1kg mussels, scrubbed, de-bearded, chuck any with broken shells or that don’t close when you give them a sharp tap
  • 2 large banana shallots, peeled and separated into layers
  • a splash of olive oil
  • 1 tbsp mustard seeds
  • ½ tsp chilli powder
  • 2 tsp turmeric
  • 12 cherry tomatoes, halved
  • 250g white fish fillet – we used hake – cut into 4 pieces
  • a handful of chopped coriander

Put the cleaned mussels into a large pan and add 500ml of water. Cover with a lid, bring to the boil and cook until the mussels have opened (a couple of minutes).

Remove the mussels from the liquid but keep the cooking water, you need to strain this through a fine sieve. Remove the mussels from the shells and set aside.

Heat a splash of oil in a deep frying pan, then fry the shallots over a gentle heat until softened. Add the mustard seeds, chilli powder and turmeric, and continue cooking for another few minutes. Add the cherry tomatoes and cook for about 5 minutes.

Pour in the reserved mussel stock, bring to the boil, then lower the heat to a simmer. Lay the pieces of fish in the liquid and cook briefly until opaque (just a couple of minutes should do it). Return the mussels to the pan, season to taste with salt, and stir in the coriander.

(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)

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Mushroom, Cider & Blue Cheese Soup

We made this soup on the strangest St Patrick’s day ever. There was no parade, the restaurants have all closed down and city streets are virtually empty. There is lots of panic buying going on, the supermarket aisles for tinned goods and toilet rolls have been decimated. We’re not down though, we’re positive we’ll all get through this and hopefully be stronger and better people on the other side. We’re continuing to buy fresh food, there’s lots of it available, and cook nice recipes like this soup by Gill Meller.

Mushroom, cider & blue cheese soup – serves 4 to 6

  • 500g wild and cultivated mushrooms (we used all chestnut mushrooms as it’s not autumn and wild ones aren’t available)
  • 25g butter, plus an extra bit, for frying
  • 1 leek, sliced
  • 1 small potato, peeled and diced
  • 1 large onion, chopped
  • 2 garlic cloves, peeled
  • 1 tsp thyme leaves
  • 750ml veg stock or chicken stock
  • 250ml dry cider
  • 100ml double cream
  • 75g blue cheese, plus extra to serve if you like
  • a small bunch of parsley, finely chopped, to serve

Clean the mushrooms with a damp piece of kitchen paper and roughly chop them but keep about 100g over to fry and use as a garnish. The mushrooms for the garnish can be sliced.

Melt the butter in a large pan with a splash of olive oil, over a medium heat. When it starts to foam, add the leek, potato, onion and garlic. Cook for 10 to 15 minutes or until the onion is soft but not browned. Add the mushrooms and thyme and cook for another 5 minutes. Add the stock, cider and some seasoning, then bring to a simmer. Cook for 12 to 15 minutes or until tender. Purée the soup until smooth (or smoothish if you’re using a stick blender).

Add the cream and blue cheese to the soup and gently return to a simmer. Season to taste and keep warm over a very low heat.

Heat a knob of butter and a splash of oil in a frying pan and sauté the reserved mushrooms for 8 to 10 minutes or until well cooked and golden brown. Season the mushrooms.

Serve the soup in warm bowls with the mushrooms and parsley sprinkled over. You can also sprinkle over some more crumbled blue cheese if you like.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

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Curried Squash, Lentil & Coconut Soup

It seems like there’s a storm every weekend in Ireland at the minute. Stuck indoors again it’s an opportunity to make some soup. This is the soup we made for Storm Jorge.

Curried squash, lentil & coconut soup – serves 6

  • 1 tbsp olive oil
  • 1 butternut squash, peeled, seeded and diced
  • 200g carrots, diced
  • 1 tbsp curry powder
  • 100g red lentils
  • 700ml veg stock
  • a tin of reduced-fat coconut milk
  • coriander and naan bread, to serve

Heat the oil in a large pot, then add the squash and carrots and toss around for a minute before stirring in the curry powder and cooking for a minute more. Add the lentils, the vegetable stock, coconut milk and some seasoning, then bring to the boil. Reduce the heat and simmer for 15-18 minutes or until the vegetables are soft.

Blitz the soup with a hand blender or food processor. Check the seasoning and serve with the coriander over the top and some naan bread on the side.

(Original recipe by BBC Good Food).

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Monastery Soup

The second Bulgarian recipe we’ve cooked from Black Sea by Caroline Eden and one of the best soups we’ve had in ages. We think it’s the combination of sweet peppers and parsnip with the spicy broth that makes it so good. Serve with a good slick of olive oil and a dollop of sour cream on top.

Monastery Soup – serves 4

  • 2 tbsp sunflower oil
  • 1 large red or yellow pepper, diced very finely
  • 1 large onion, finely diced
  • 1 parsnip, finely diced
  • 2 carrots, sliced into thick rounds
  • 1 tsp sweet paprika
  • a good pinch of chilli flakes
  • 2 garlic cloves, crushed
  • 700ml veg stock
  • a tin of haricot beans, drained and rinsed
  • a tin of kidney beans, drained and rinsed
  • flat-leaf parsley & mint, chopped (to serve)
  • 1 tbsp extra virgin olive oil (to serve)
  • 2 tbsp sour cream or crème fraîche (to serve, optional but good)

Warm the sunflower oil in a large pot, then add the pepper, onion, parsnip and carrot with some salt. Cook for about 7 minutes or until the onion is translucent.

Add the paprika, chilli flakes, garlic and some black pepper and continue to cook for another few minutes. Add the stock and beans and turn up the heat. When the soup starts to boil, turn the heat down and leave to simmer for 20 minutes, or until the vegetables are cooked through (try one of the carrots). Remove from the heat and divide between warm bowls. Sprinkle over the herbs and a drizzle of olive oil. A spoon of sour cream on top is also really good.

(Original recipe Black Sea by Caroline Eden, Quadrille, 2018)

 

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