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29 March 2017Last updated
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Food | Recipes

Quick soup recipes to make this winter

With cool weather setting in, it’s time to warm up from the inside with these easy soups

Camera Press
20 Jan 2017 | 12:00 am
  • Potato mushroom soup

    Source:Camera Press

Potato mushroom soup

Prep time 10 mins
Cooking time 30 mins
Serves 4-6

4 tbsp butter
3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
250g beef bacon, chopped
400g mixed mushrooms, roughly chopped
5 potatoes, peeled and roughly chopped
500ml milk
500ml water

Heat butter and olive oil in a medium-sized pot. Add onion and garlic, and fry for about 2 minutes or until the onion starts to brown.

Add beef bacon and mushrooms and fry for 5 minutes. Add potatoes, milk and water. Lower heat. Simmer until potatoes are cooked, 10-15 minutes.

Blend the mixture into a smooth purée. If the soup is too thick, add extra warm milk to thin it out. Season with salt and pepper.

Hint: for extra flavour, sauté a handful of button mushrooms in butter until golden and place on the soup just before serving.

Tomato and basil soup

FR_170120_CAM_Tomato-and-basil-soup-(Read-Only)

Prep time 5 mins
Cooking time 30 mins
Serves 4-6

10 (500g) tomatoes, halved
2 garlic cloves, chopped
3 tbsp olive oil
3 tbsp butter
1 onion, finely chopped
250ml vegetable stock
1 x 400g can tomatoes
250ml cream
Basil leaves, a handful

Preheat the oven to 220ºC. Place tomatoes on a baking tray in a single layer and sprinkle garlic and olive oil over. Roast them for 10 minutes. Heat butter in a pan. Add onion and grilled tomatoes. Fry for 5 minutes. Add stock and canned tomatoes. Boil for 10 minutes. Add cream and basil and bring to the boil again.

Blend the mixture into a smooth purée. Season with salt and pepper.

Lentil and beef sausage soup

FR_170120_CAM_Lentil-and-chorizo-soup-(Read-Only)

Prep time 10 mins
Cooking time 30 mins
Serves 4-6

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 chilli, finely chopped
300g beef sausage, sliced
5 tsp smoked paprika
400g canned tomatoes
500ml chicken stock
800g canned lentils, drained

Heat olive oil until warm in a medium-sized pot. Add onion, garlic, chilli and sausage. Sauté for 5-8 minutes or until the onion starts to brown.

Add paprika, tomatoes and stock.

Lower the heat and simmer for 10-15 minutes or until the liquid has reduced by a third. Add lentils and bring to the boil again. Season with salt and pepper. Serve warm.

Pea and parsley soup

FR_170120_CAM_Pea-and-parsley-soup-(Read-Only)

Prep time 10 mins
Cooking time 30 mins
Serves 4-6

4 tbsp butter
3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
500g frozen peas
2 potatoes, peeled and roughly chopped
750ml chicken stock
250ml cream
Parsley, a handful, finely chopped

Heat butter and olive oil in a medium-sized pot. Add onion, garlic and peas.

Sauté for 5-8 minutes or until the onion starts to brown. Add potatoes and chicken stock.

Lower heat and simmer for about 15 minutes until the potatoes are soft and cooked.

Add cream and parsley and bring to the boil.

Blitz mixture in a food processor into a smooth puree.

Season with salt and black pepper. Serve warm.

Butternut squash and cinnamon soup

FR_170120_CAM_Butternut-and-cinnamon-soup-(Read-Only)

Prep time 10 mins
Cooking time 30 mins
Serves 4-6

700g butternut squash, cleaned and sliced into 1cm slices
45ml oil
1 tbsp cinnamon powder
3 tbsp butter
1 onion, finely chopped
2 garlic cloves, chopped
2 tsp fresh ginger, grated
500ml chicken stock

Preheat oven to 200ºC. Place butternut slices on a baking tray and drizzle olive oil and cinnamon powder over. Cover with tin foil and bake for 15-20 minutes or until soft.

Heat butter in a pot and add onion, garlic and ginger. Sauté lightly for 2 minutes. Add stock and two-thirds of the cooked butternut.

Remove from the heat and blitz mixture in a food processor into a smooth purée. Season with salt and black pepper. Serve with remaining cooked butternut.

Camera Press

Camera Press