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Posts Tagged ‘Soup’

Aash-e reshte

This soup, from Yasmin Khan’s Saffron Tales, is delicious and also very filling – perfect for lunch on a cold day and a lesson in how to use dried herbs.

Aash-e reshte – serves 4 to 6

  • 3 tbsp sunflower oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 x 400g tin of chickpeas, drained and rinsed
  • 1 x 400g tin of red kidney beans, drained and rinsed
  • 150g green lentils, rinsed
  • ½ tbsp turmeric
  • 2 tbsp dried dill
  • 1 tbsp dried mint
  • 1 tbsp dried coriander
  • 1 tbsp dried fenugreek leaves (methi)
  • 500ml water
  • 1 litre good chicken stock or veg stock
  • 100g spaghetti, broken in half
  • 200g spinach, roughly chopped
  • 25g bunch chives, finely chopped
  • juice of ½ lemon
  • 1 ½ tbsp soy sauce
  • 3 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper

For the toppings:

  • 1 medium onion, finely sliced into half-moons
  • 2 tbsp flour
  • ½ tsp sea salt
  • 3 tbsp sunflower oil
  • 200g Greek yoghurt
  • 1 tbsp dried mint

Heat the sunflower oil in a large heavy-based pan with a lid. Add the onion and fry over a low heat for 10-15 minutes. When softened, add the garlic and fry for another 2 minutes.

Add the chickpeas, beans, lentils, turmeric, dried herbs and water. Stir, cover with a lid, and leave to simmer over a low heat for 40 minutes. Stir occasionally and add another cup of water if it shows signs of sticking.

Add the stock and spaghetti to the pan. Bring to the boil and simmer for 10 minutes.

Meanwhile, prepare the fried onion topping. Dust the sliced onion with the flour and salt. Heat the oil in a frying pan until sizzling, then add the onion and fry over a medium heat for 6 to 8 minutes or until golden brown and crispy. Drain on some kitchen paper and sprinkle with a little more salt.

Add the spinach, chives, lemon juice, soy sauce, olive oil, salt and pepper to the soup. Leave to simmer for another 10 minutes, then taste and adjust the seasoning if needed.

Serve with a spoonful of yoghurt, the crispy onions and a sprinkling of dried mint.

(Original recipe from The Saffron Tales by Yasmin Khan, Bloomsbury, 2016.)

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Turmeric Broth

We try and cook healthy mid-week, with some weeks being more successful than others. That said, we rarely eat anything particularly unhealthy, so we don’t beat ourselves up too much. This dish is low fat and low calorie – but it tastes really full-flavoured and restorative, almost medicinal, and you can’t help but feel better for eating it.

Turmeric broth with chicken & ginger dumplings – serves 4

  • 50g ginger sliced
  • 1.5 litres light chicken stock
  • 3 scallions, green parts and white parts separated
  • 2 star anise
  • 2-3 tsp ground turmeric
  • 200g baby leaf greens, chopped – we used pak choi
  • 300g cooked egg noodles
  • 1 red chilli, finely chopped

FOR THE DUMPLINGS:

  • 500g chicken mince or turkey mince
  • 1 tbsp finely grated ginger
  • ½ red chilli, seeded and finely chopped
  • a handful of coriander, finely chopped
  • sesame oil
  • 1 tbsp cornflour
  • 1 egg white
  • white pepper

Put the sliced ginger, chicken stock, scallion greens, star anise and turmeric in a large pot. Bring to a simmer and cook with a lid on for 20 minutes.

Meanwhile, finely chop the scallion whites and put into a bowl with the mince, grated ginger, chilli, coriander, 1 tsp of sesame oil, the cornflour and egg white. Season with salt and white pepper then mix well and roll into balls.

Strain the broth and return to the pot. Add the chicken dumplings and simmer for 8-10 minutes or until cooked through. Add the greens and noodles for the last 2 minutes. Finish with the chilli and a drizzle of sesame oil.

(Original recipe by Janine Ratcliffe in Olive Magazine, January 2017.)

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Pea & Mint Soup

It’s getting close to that time of year when we start to really crave some daylight and spring veg. Fresh peas are a long way off yet but this hearty pea and mint soup is full of promise. Leave out the swirl of cream to keep it vegan.

Pea & Mint Soup – serves 4 generously

  • 80g yellow split peas
  • 1 tbsp olive oil
  • 2 large onions, finely diced
  • 3 garlic cloves, finely chopped
  • 1.2 litres vegetable stock
  • 700g frozen peas
  • 2 handfuls of mint leaves, roughly chopped
  • 4 tsp single cream (optional to garnish)

Put the split peas into a saucepan and add 800ml of water. Bring to the boil, then lower the heat and simmer for 30-45 minutes, or until just tender. Remove any scum from the surface as they cook.

10 minutes before the split peas are cooked, heat the oil in a large saucepan over a medium heat. Add the onions and cook for 5 minutes to soften, add a splash of water if they start to stick. Add the garlic and cook for another 2 minutes.

Drain the split peas and add to the onions along with the vegetable stock. Bring the boil, then simmer gently for 5 minutes.

Stir in the frozen peas and chopped mint and season with salt and black pepper. Simmer for another 5 minutes, then remove from the heat.

Whizz the soup with a blender until smooth (or smoothish if you prefer) – you might have to do this in batches.

Ladle into warm bowls and drizzle with cream if you like.

(Original recipe from Lose Weight for Good by Tom Kerridge, Absolute Press, 2017.)

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Potato & leek soup with smoked Gubbeen cheese & chives

This is no ordinary leek and potato soup but rich and complex with a subtle smoky flavour from the cheese. We’ve been cooking from Gill Meller’s latest book, Time, and the recipes are stunning.

This is the kind of soup that goes well with Northern Irish Wheaten Bread.

Leek & Potato Soup with Smoked Gubbeen & Chives – serves 4

  • 1 litre of vegetable stock or chicken stock
  • 3 floury white potatoes (about 350g), peeled and cut into 1-2cm cubes
  • 3 medium-large leeks, sliced into 1cm rounds
  • 25g butter
  • 1 tbsp olive oil
  • 2 shallots or 1 onion, thinly sliced
  • 2 garlic cloves, peeled and thinly sliced
  • 2 or 3 thyme sprigs, leaves stripped
  • 100ml double cream
  • 50g smoked Gubbeen (Gill suggests smoked Cheddar or goat’s cheese), grated, plus extra to serve
  • a small bunch of chives, finely chopped

Bring the stock to the boil in a large heavy pan. Add just a third of the potato, bring the stock back to a simmer and cook, uncovered, for 6-8 minutes, or until the potato cubes are tender. Add a third of the leeks and cook for a few minutes to soften, then drain the vegetables in a colander set over a bowl to catch the stock.

Return the pan to a medium heat and heat the butter and olive oil. When bubbling, add the onion, garlic and thyme leaves. Cook, stirring, for 4-5 minutes, then add the remaining leeks and potato to the pan, seasoning well with salt and pepper. Cook gently for 3-4 minutes, then add the reserved stock and bring to a gentle simmer.

Cook the soup for about 15 minutes or until the leeks and potatoes are tender. Remove from the heat and blend until smooth.

Return the soup to the pan. Add the cooked leeks and potatoes from earlier, along with the cream, grated cheese and chopped chives. Season again, then put back on the heat and bring slowly to a simmer. Stir well, remove from the heat, and stand for 5 minutes before serving. Garnish with some extra cheese, chives and seasoning.

(Original recipe from Time: A Year & a Day in the Kitchen by Gill Meller, Quadrille, 2018.)

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Spiced lentil soup

We have what you might call a well-stocked cupboard but the problem with bulging cupboards is that it’s easy to forget what’s in there. Every now and then we make a list and search for recipes to use things up which is how we came to make this soup – perfect for lunch on chilly days.

Spiced Lentil Soup – serves 4

  • a knob of ginger, grated
  • 1 tsp cumin seeds
  • a pinch of chilli flakes
  • 1 onion, finely chopped
  • 2 large carrots, grated
  • 150g red lentils
  • 1 litre vegetable stock
  • a squeeze of lime
  • coriander leaves, to serve

Heat a little oil in a large pan and fry the ginger, cumin seeds and chilli flakes for a couple of minutes.

Add the onion and carrots and cook for 5 minutes, then add the lentils and vegetable stock. Bring to the boil, then simmer until the lentils are tender.

Blend until smooth or leave chunky, then stir through a squeeze of lime.

Serve with some fresh coriander leaves if you have them.

(Original recipe in Olive Magazine, November 2011.)

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Ginger & Miso Soup

Pumpkins are everywhere and the evenings have got dark and chilly. This delicious soup by Melissa Hemsley looks like sunshine and tastes warm and comforting. Don’t omit the topping as it really brings the soup to life.

Ginger miso sunshine soup – serves 6

  • 1 tbsp coconut oil or ghee
  • 2 large onions, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 5cm piece of ginger, chopped
  • 1 tsp ground turmeric
  • 4 large carrots, chopped into 1.5cm cubes
  • 1 medium butternut squash, peeled, deseeded and chopped into 2cm cubes
  • 1.5 litres stock or bone broth or water – we used Marigold Bouillon powder
  • 2 tbsp miso
  • juice of 1 lemon

CHIVE TOPPING

  • 1 fresh red chilli, deseeded and finely chopped
  • 4 tbsp chives, chopped
  • 4 tbsp sunflower seeds
  • 4 tbsp extra-virgin olive oil

Melt the oil in a large, wide saucepan. Add the onions and cook over a medium heat for 4 minutes, then add the garlic, ginger and turmeric and cook for another minute.

Add the carrots & squash, followed by the stock. Bring to a simmer, then cover with a lid and cook for 15-18 minutes until the vegetables are tender.

Meanwhile, mix all the ingredients for the topping in a small bowl. Add the miso and lemon juice to another bowl and add a few tablespoons of the hot liquid from the soup and stir or whisk until you have a smooth paste.

Remove the soup from the heat and stir in the miso paste. Blend the soup until smooth and season to taste. Serve with the chive topping.

(Original recipe from Eat Happy by Melissa Hemsley, Ebury Press, 2018.)

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Smokey black bean & roast tomato soup

This is a tasty soup, but the sweetcorn salsa makes it extra special and looks great. Hearty enough to serve as a main course.

Wine Suggestion: a juicy, fruity red was the match here with the Cline Lodi Zinfandel as our choice this evening to great effect.

Smoky Black Bean & Roast Tomato Soup – serves 4

FOR THE SALSA

  • 1 small red onion, very finely chopped
  • 1 tbsp sunflower oil
  • 100g sweetcorn kernels
  • 1 red chilli
  • squeeze of lime juice
  • small bunch of coriander, leaves picked

FOR THE SOUP

  • 6 tomatoes, halved across the middle
  • 1 tbsp sunflower oil
  • 2 red onions, chopped
  • 3 garlic cloves, finely chopped
  • 2 tsp chipotle paste
  • 1 tsp fresh or dried oregano
  • 1 tbsp cumin seeds
  • 700g cooked black beans
  • 750ml veg stock
  • squeeze of lime juice
  • sour cream, to serve

First roast the tomatoes. Heat the oven to 190C/170C fan/gas 5. Put the tomatoes in a single layer, cut-side up, on a baking tray. Drizzle lightly with oil and sprinkle with salt, then roast for 30 minutes.

Next make the salsa. Cook the red onion in the sunflower oil for 5 minutes until soft and starting to colour. Turn up the heat, then add the sweetcorn and chilli, stirring until the corn is toasted at the edges. Remove from the heat, season with salt and pepper and add a squeeze of lime juice.

To make the soup, heat the oil in a large saucepan and gently cook the onions until soft but not coloured. Add the garlic, chipotle paste, oregano & cumin seeds. Cook for another 5 minutes or until the cumin is fragrant.

Add the roasted tomatoes, the cooked beans and vegetable stock. Bring to the boil, then simmer for 30 minutes. Season with salt, pepper and lime juice, then liquidise until smooth. Check again for seasoning. Stir the coriander leaves through the salsa.

Serve the soup in warm bowls and a spoon of sour cream and salsa on the top.

(Original recipe by Alice Hart in BBC Good Food Magazine, July 2011.)

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