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21 September 2017Last updated
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Food | Recipes

Four easy homemade soup recipes

Soup is a perfect one-dish meal

Camera Press/StockFood
19 May 2017 | 09:00 am

Tuscan bean and tomato soup

FR_170519_CAM_bean-and-tomato-soup-(Read-Only)

Prep time 30 mins
Cooking time 25 mins
Serves 6-8

250g ripe cherry tomatoes
Olive oil
4 cloves of garlic
1 large handful of fresh basil
1 onion, chopped
3 anchovy fillets, chopped
750ml chicken/vegetable stock
2 tins plum tomatoes
1 tbsp tomato paste
2 small sprigs fresh rosemary
1 tin cannellini beans, rinsed
Parmesan cheese, grated

Preheat the oven to 180ºC. Place the cherry tomatoes into a roasting tin and drizzle a little olive over. Add 2 cloves of garlic and a few shredded basil leaves. Toss to coat. Roast in the preheated oven for about 20 minutes, turning occasionally, until lightly charred. (You could sauté this mix for a few minutes in a pan.)

Meanwhile, in a large pan heat a thin layer of olive oil and sauté the onion for 2 minutes. Add the remaining garlic and the anchovies and sauté for a further 2 minutes. Add the stock, plum tomatoes, tomato paste, rosemary sprigs (intact) and two-thirds of the beans.
Simmer for 20 minutes.

Remove the rosemary sprigs and blend the soup until smooth using a hand blender. Return the soup to the saucepan and stir in the remaining beans and basil, plus a handful of Parmesan.

Season with salt and pepper and serve topped with the roasted tomatoes, more Parmesan and a drizzle of olive oil.

Spicy chicken soup

FR_170519_CAM_Chicken-soup-with-jalapeño-peppers-(Read-Only)

Prep time 10 mins
Cooking time 40 mins
Serves 4

1 large onion, chopped
1 red pepper, chopped
2 cloves of garlic, finely chopped
1 tbsp olive oil
1 jalapeño chilli
2 tsp chilli flakes
2 tsp dried oregano
2 tsp ground cumin
1 litre chicken stock
410g tinned chopped tomatoes
2 chicken breasts, on the bone
340g tinned whole kernel corn
A handful of coriander leaves
1 lime
Nacho chips and pickled jalapeños, to serve

Sauté the onion, red pepper and garlic in the olive oil until the onion is soft. Add the jalapeño, chilli flakes, oregano and cumin, stir and heat for a few minutes. Add stock, tomatoes and chicken and simmer for 20 minutes.

Remove the chicken, shred the meat and return it to the pan, discarding the skin and bones.

Add the corn and simmer for 5 minutes. Add coriander, zest and juice of lime and season.

Serve with nachos and jalapeños.

Cauliflower and celeriac soup

FR_170519_CAM_auliflower-and-celeriac-soup-(Read-Only)

Prep time 10 mins
Cooking time 45 mins
Serves 6

1 onion, chopped
1 celery stalk, finely chopped
4 tbsp butter
5-6 large cauliflower florets, roughly chopped
½ celeriac, chopped
2 apples, peeled and chopped
4 sprigs of thyme
1-2 litre chicken stock

Sweat the onion and celery in butter over a low heat for 10-15 minutes. Add all but a handful of the cauliflower to the pan, together with the celeriac, apple and thyme. Add 1 litre of the chicken stock.

Cover the pan with a lid and simmer for about 30 minutes or until the celeriac is tender.

Pulse the mix in a blender until the vegetables are smooth, and season to taste. Dilute the soup with more stock, if needed.

Chop the remaining cauliflower finely and fry in butter until crispy, then scatter over the soup before serving.

Lamb and roast vegetable soup

FR_170519_CAM_beef-and-barley-soup-(Read-Only)

Prep time overnight
Cooking time 2½hours
Serves 6

1kg lamb neck
500g beans, soaked overnight
400g mixed fresh vegetables (for example, broccoli, green beans and baby marrows)
2 onions, sliced
4 cloves of garlic
2 tbsp of olive oil
2-3 litres water
1 cube vegetable stock

Preheat the oven to 150ºC.

Place the meat and beans in a large oven-safe saucepan, adding enough water to cover them, and bring to the boil on the stove.

Cover and cook in the preheated oven for about 2 hours. The meat should be very tender.

Place the vegetables, onions and garlic on a baking sheet and drizzle with olive oil. Roast for about 20-30 minutes, turning them once during the process.

Remove all the bones from the lamb, finely chop the vegetables, peel the garlic and return everything to the pan with the stock cube, adding more water if necessary.

Cook for another 20 minutes. Season before serving.

Camera Press/StockFood

Camera Press/StockFood