The garnish for this vegetable soup was made by horizontally slicing a hotdog roll, drizzling it with olive oil and toasting it in the oven. The garnish on the crouton is homemade mayonnaise with cherry tomatoes and fresh soft herbs.
1 onion, chopped 2 cloves of garlic, minced 2 sticks of celery, leaves included, washed and chopped 1 x 400g tin of chopped tomatoes 1 litre chicken or vegetable stock 2 bay leaves 3 carrots, chopped 400g potato, peeled and cubed
Place a large saucepan over medium heat and add some vegetable oil. Add the onion, garlic and celery and cook for about 10 minutes. Add the tinned tomato and cook for another 10 minutes. Pour in the stock, add the bay leave, carrot and potato and bring to the boil. Turn the heat down to a simmer and cook for 50 minutes, stirring every now and then. Mash or liquidise half of the soup, cook another 5 minutes and serve with a fresh, crusty bread.
2 onions, chopped 3 cloves of garlic, minced 4 carrots, chopped 1 x 400g tin of chopped tomatoes 1 x 400g tin of butter beans (or any other white bean, cooked) 4 x 250ml vegetable stock 2 bay leaves 5ml dried thyme 250ml small pasta, e.g. elbows, shells, vermicelli 125ml fresh parsley, chopped salt and black pepper
Add some olive oil to a saucepan set over medium-high heat and fry the onion until soft. Add the garlic and stir-fry for 1 minute. Now add the carrots, tomato, beans, stock, bay leaves and thyme. Cover the saucepan with a lid and simmer for 20 minutes. Stir in the pasta and cook uncovered until done – about 10 minutes. Season to taste with salt and pepper. Sprinkle the chopped parsley over the soup and serve piping hot.
This is a delicious cold soup for warm summer days. Spice it up by adding a chilli or two or add a handful of freshly chopped basil leaves. Feeds 4-6 adults.
1 large English cucumber, diced 1 small onion, diced 3 cloves of garlic, minced 8 fresh tomatoes, diced 30ml olive oil 60ml grape vinegar salt and pepper fresh chilli or basil leaves, to serve
Dice the vegetables and add it to a large mixing bowl. Add the garlic, olive oil and vinegar and season with salt and pepper. Scoop half the mixture into a liquidiser and blitz. Pour the liquid back into the mixing bowl and mix through with the diced vegetables. Refrigerate the soup for at least 2 hours so that the flavours can develop. Serve the soup with a few ice cubes and chopped chilli or basil leaves.
This is a nutritious soup with lots of flavour and crowd appeal and is really easy to make. This recipe feeds 6 – 8 people.
45ml butter 2 large leeks, sliced 2 onions, chopped 2 cloves of garlic, minced 800g potato, diced (about 4 -5 large potatoes) 2 stock cubes (I use chicken but if you want to go vegetarian use vegetable cubes) 5ml salt 1,2ml black pepper 1,2 litre water 250ml cream
Preparing the leeks: Cut off the root ends and thick green parts. Cut the leeks in half lengthwise and rinse under cold running water. Pull the layers apart and check that there is no dirt left.
Melt the butter in a large saucepan over medium heat and add the sliced leeks, onion and garlic. Cook and stir until the leeks and onion are soft and completely wilted. This should take about 10 minutes. Add the potato, stock cubes, salt, pepper and water and bring the mixture to the boil. Lower the heat, cover with a lid and cook gently for 25 minutes until the potato is very soft. Purée the mixture with a stick blender until completely smooth. Now add the cream and stir on a low heat for about 5 minutes. Serve the soup piping hot, sprinkled with croutons.
Making croutons: Preheat your oven to 180℃. Cut 4 slices from a day-old bread and slice off the crusts on all four sides. Cube the bread and spread it out on a baking tray. Drizzle the cubes with olive oil and give the bread cubes a mix with your hands. Bake for 5 minutes, shaking the baking sheet halfway through the cooking time, to spread and turn the cubes. Take the croutons from the oven and lightly sprinkle with salt.
This roasted cauliflower soup is deliciously light and complex at the same time. The sunflower seeds add a creaminess and depth of taste and makes this a soup you can entertain with. Yields 6 – 8 servings.
2 heads of cauliflower 2 onions 3 cloves of garlic, minced 1l vegetable/chicken stock 250ml water 250ml cream 125ml sunflower seeds, toasted 1,2ml grated/ground nutmeg 15ml lemon juice 30ml butter salt and pepper
Preheat your oven to 220℃ and line a baking tray with baking paper. Cut the cauliflower heads into florets and place them on the line baking tray. Drizzle with vegetable oil and a sprinkling of salt. Roast the florets in the oven for 20 minutes, stirring halfway through the roasting time.
Peel and chop the onions. Put a large saucepan on to medium heat, add some oil and the onions and fry until the onions start to caramelise. Turn the heat down, add the garlic and cook for 1 minute. Pour the stock, water and cream into the saucepan and add the sunflower seeds and nutmeg. Add the roasted florets and cook at medium heat for 20 minutes. Add the lemon juice and butter to the soup and stir through. Decant the soup, in batches, into a liquidiser and blend until smooth. Pour the soup back into the same saucepan and taste it – adjust the seasoning with salt and pepper. Serve the soup warm with a crusty bread.