Vegetable Soup
Method
Ingredients For the base ingredients
Heat the oil or butter gently in a large saucepan, then
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2 tbsp oil, or 30g/1oz butter
add the base ingredients, the aromatics and
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1 onion, peeled and chopped
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1 garlic clove, peeled and chopped
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1 bouquet garni
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1 potato, or other thickener if needed, peeled and cut into chunks
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500g/18oz vegetables, prepared as appropriate and roughly chopped
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1-1.5 litres/1¾-2¾ pints) vegetable or
the main ingredients. Stir around to coat everything in the fat, then sweat very gently for 10-15 minutes. Add 1litre/1¾pints of stock or other liquid, saving the rest for thinning down (if necessary), and season wit salt and freshly ground black pepper. Bring up to the boil, then simmer gently for about 20 minutes until all the vegetables are tender.
Cream of Carrot Soup
Method
Melt butter in a small saucepan. Sweat the carrots, onion and ginger with the butter. Add potatoes and stock, then bring to the boil. Reduce heat, and simmer until potatoes are tender. Strain liquid into a separate container. Put vegetables into a blender along with the dill, and pour in just enough of the liquid to cover the vegetables. Puree in stages if necessary. Reserve excess stock for another use. Return vegetable puree to pan.
Ingredients
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125g diced carrots
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1 tablespoon butter
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50g chopped onion
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1/2 teaspoon grated fresh root ginger
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50g cubed potatoes
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500ml vegetable stock
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2 1/2 tablespoons chopped fresh
Pea & Ham Soup
Method
Heat the butter in a saucepan and when lightly foaming gently cook the onions until softened, but not coloured. Tip in the potato and stir to coat in butter, then pour over the stock. Simmer until softened. Tip in the frozen peas and bring back to the boil. Cook for a couple of mins. Remove from the heat and blend until smooth. Stir in the diced ham and serve.
Ingredients: • knob of butter
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1 onion , chopped
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ham or pork stock
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1 medium potato , peeled and diced
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500g frozen peas
Vegetable Broth
Method Heat a large stock pot with some olive oil in the bottom. Chop the vegetable list, so once the onion is chopped, add it to the pot, then do the celery, the carrots, etc, adding each thing once it’s chopped up a bit. When you’re out of stuff to add, pour in the water, turn up the heat and cover. It should only take you about 20 minutes to chop everything and get it in the pot. Cook for 1 hour, turning the heat down a bit once the whole thing starts boiling. Finish the broth by adding salt/soy sauce to taste and letting it simmer uncovered for another 20-30 minutes to concentrate the flavours
Ingredients: • 2-3 Tbs Olive Oil
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1-2 Large Onions, chopped
• • • • • • • • •
3 Whole Cloves Garlic
1 lb Celery, Chopped 1 lb Carrots, washed but unpeeled, chopped 1 Bay Leaf 10 Whole Black Peppercorns 2 tsp Salt 1/4 Cup Low Sodium Tamari 4 ltr Water 2 Parsnips, chopped 2-3 Tbs Tomato Paste A few Sprigs Rosemary
Leek & Potato Soup
Method Heat butter slowly in pan till melted. Add chopped leeks and cover, Ingredients: cooking slowly for about 5 minutes. • 1 knob of butter Add potatoes and cover, cooking slowly for another 5-10 minutes till soft. Pour in stock and bring to the boil. Simmer for 10-15 minutes. Mash with potato masher for a chunky soup. If a creamed soup is preferred simply blend the soup with a hand blender and bring back to piping hot. Add a spoon of single cream to each bowl as served and stir thoroughly
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1 large leek, chopped
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4-5 medium potatoes, peeled and diced
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900ml (1 1/2 pints) stock, either chicken or vegetable
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single cream if desired
Tomato Soup
Method Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and add a couple of lugs of olive oil. Add all your chopped and sliced ingredients and mix together. Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the Ingredients: • 1-1.25kg/2lb 4oz-2lb 12oz ripe onion is lightly golden. tomatoes Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan with your tinned and fresh whole tomatoes. Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
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1 medium onion
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1 small carrot
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1 celery stick
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2 tbsp olive oil
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2 squirts of tomato purée (about 2 tsp)
To serve your soup: Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using a hand blender or liquidizer, • pulse the soup until smooth. Season again before dividing be• tween your serving bowls.
a good pinch of sugar 2 bay leaves
Red Len l Broth
Method Melt the butter in a large saucepan and sauté the lentils and all the vegetables.
Ingredients: • 25 Gram Butter (1 oz)
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225 Gram Red Lentils (8 oz)
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1 Carrot, diced
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1 Large Onion, finely chopped
Bring to the boil and simmer for 2 hours.
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2 Sticks Celery, chopped
Adjust the seasoning to taste and serve garnished with parsley.
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1/2 Small Turnip, diced
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Salt and freshly ground black
Season with salt and black pepper and add the stock.
Cream of Mushroom Soup
Method Cut the mushrooms into slices. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft. Blend in the flour and stir. Add in the chicken broth and heat until slightly thickened while stirring frequently. Stir cream with additional flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
Ingredients: • 150g fresh mushrooms
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2 tablespoons onions, chopped
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1 -2 garlic clove, minced
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2 tablespoons butter
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2 -3 tablespoons flour (separated)
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1 cups chicken stock
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170ml light cream or evapo-
Vegetable & Herb Soup
Ingredients: • 2 tablespoons extra-virgin olive oil
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2 medium onions, peeled and chopped (about 2 cups)
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3 celery ribs, rinsed and chopped (about 1 cup)
Method Heat the oil in a large stockpot or dutch oven over medium heat. Add the onions, celery, carrots, ginger, and garlic. Saute until the onions begin to soften and turn translucent, • about 5 minutes.
Add the water, tomatoes, zucchini, spinach, potato, and barley. Raise the heat to high, and bring to a boil.
3 carrots, peeled and sliced (about 1 cup)
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3 1/4-inch sliced of ginger, peeled
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3 large garlic cloves, peeled
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6 cups water
Once the soup comes to a boil, lower the heat and add the • salt, basil, thyme, bay leaf, and pepper. Simmer the soup, partially covered, for 30 to 40 minutes, until vegetables and barley reach desired tenderness. Remove the ginger, • garlic cloves, and bay leaf.
1 28-ounce can diced tomatoes (including juice) 1 large or 2 medium zucchini, sliced (about 2 cups)
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1 10-ounce package frozen chopped spinach
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1 large potato, peeled and chopped (about 1 cup)
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1/4 cup pearl barley
Adjust the salt and pepper to taste.
Cream of Broccoli Soup
Method In a large saucepan set over medium heat, sauté the chopped onion in butter just until it turns translucent and tender. Add the chicken stock and broccoli and Ingredients: bring the mixture to a boil. Reduce the heat to low, and • 2 teaspoons butter simmer the soup for 8 to 10 minutes, until the broccoli is tender. • 1/2 cup finely chopped onion Using a blender, puree the broccoli soup until it is smooth. • 4 cups chicken stock Carefully transfer the hot broccoli mixture back into the saucepan and stir in the heavy cream, salt, pepper, and • 3 cups chopped fresh broccoli nutmeg. Heat the soup though - avoid boiling it - and serve • 1/2 cup heavy cream immediately.
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1/2 teaspoon salt
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1/8 teaspoon ground white pepper
Tomato Soup
Ingredients Method Heat the oil in a frying pan. Add the tomatoes and the onions and fry for about 8 minutes until they are soft. Peel the rind off the orange and rub the sugar cube all over the rind to soak up all the zest. Add the sugar cube, with the stock to the tomato mixture. Squeeze in the juice from the orange and bring to the boil. Cover the pan and leave to simmer gently for 25 minutes. Squash the soup through a fine sieve with a spoon. Heat up the soup again and add any mixed herbs you would like and some salt and pepper if you'd like.
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1 tablespoon vegetable oil
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1 A10 tomatoes, roughly chopped
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1 small onion, chopped
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1 orange
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1 table spoon sugar
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1.8 litres (3 pints) vegetable stock
Carrot Soup
Method Ingredients: • 1 tablespoon butter
Melt butter in a small saucepan. Sweat the carrots, onion and ginger with the butter. Add potatoes and stock, then bring to the • boil. Reduce heat, and simmer until potatoes are tender. Strain liquid into a separate container. Put vegetables into a blender along • with the dill, and pour in just enough of the liquid to cover the vegetables. Puree in stages if necessary. Reserve excess stock for • another use. Return vegetable puree to pan.
Stir cream into the pan with the vegetables. Season with salt and pepper. Heat, but do not boil, and serve immediately.
125g diced carrots 50g chopped onion 1/2 teaspoon grated fresh root ginger
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50g cubed potatoes
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500ml vegetable stock
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2 1/2 tablespoons chopped