Creamy carrot & parsnip soup

 

Melt the butter in a large saucepan over a low heat. Add the onion and cook, stiiring, for 3 minutes, until slightly softened. Add the carrots and parsnips, cover the pan and cook, stirring occasionally, for about 15 minutes, until the vegetables have softened a little. Stir in the ginger, orange rind and stock. Bring to the boil, then reduce the heat, cover the pan and simmer for 30-35 minutes, until the vegetables are tender. Remove from the heat and leave to cool for 10 minutes.

Transfer the soup to a food processor or blender and process until smooth. Return the soup to the rinsed-out saucepan, stir in the cream and season to taste with salt and pepper. Warm through gently over a low heat.

Remove from the heat. Ladle into warmed bowls,garnish with pepper and a sprig of coriander and serve immediately.

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Cream of pea soup

 

Melt the butter in a saucepan over a low heat. Add the onion & cook, stirring occasionally, for 5 minutes until softened.

Add the peas & pour in the water. Increase the heat to medium & simmer for 3-4 minutes, or until the peas are tender. (Frozen peas will be ready in 10 minutes)

Add 600 ml/1 pint of the milk, season to taste with salt & pepper & bring to the boil, stirring constantly. Remove the pan from the heat & leave to cool slightly, then pour the soup into a food processor or blender & process until smooth.

Return the soup to the rinsed – out pan & bring back to the boil. If the soup seems too thick, heat the remaining milk in a small saucepan & stir it into the soup. Ladle into warmed bowls & serve immediately.

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Spinach & cheese soup

 

Put the spinach in a large saucepan and pur in the milk and stock. Bring to the boil, then reduce the heat and simmer gently for 12 minutes. Remove the pan from the heat and leave to cool completely. Ladle the cold soup into a food processor or blender & process until smooth. Cut the cheese into chunks & add to the soup. Process again until smooth & creamy.

Pour the soup into a large bowl & season to taste with salt & pepper. Cover with clingfilm& leave to chill in the refrigerator for at least 3 hours. Stir well. Ladle into bowls, garnish with croutons, if using, and serve immediately.

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Vegetable soup with pesto

 

Heat the olive oil in a large saucepan over a medium – low heat. Add the onion and leek and cook for 5 minutes, stirring occasionally, until the onion softens. Add the cerely, carrot and garlic and cook, covered, for a further 5 minutes, stirring frequently.

Add the water, potato, parsnip, kohlrabi and French beans. Bring to the boil, reduce the heat to low and simmer, covered, for 5 minutes.

Add the peas, courgettes and flageolet beans, and season to taste with salt and pepper. Cover again and simmer for about 25 minutes until all the vegetables are tender.

Add the spinach to the soup and simmer for a further 5 minutes. Stir about a tablespoon of the pesto into the soup. Ladle into warmed bowls and serve immediately with any remaining pesto.

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Indian potato & pea soup

 

Heat the vegetable oil in a large saucepan. Add the potatoes, Onion and garlic and garlic sauce over a low heat, stirring constantly, for 5minutes. Add the garam masala, ground coriander and cumin and cook, stirring constantly,for 1 minute.

Stir in the Vegetable stock and red chilli and bring the mixture to the boil. Reduce the heat, cover the pan and simmer for 20 minutes, until the potatoes begin to break down. Add the peas and cook for a further 5 minutes. Stir in the yoghurt and season to taste with salt and pepper. Ladle into warmed bowls, garnish with chopped fresh coriander and serve immediately.

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