Recipes for soup
Soup
Cauliflower and Broccoli Soup
Method
In a large cooking pot soften chopped onion and garlic in the cooking oil/fry spray (this only takes a few minutes), add the chopped broccoli, cauliflower and stock - stock should cover approx half the ingredients.
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Soup
Carrot, Lentil & Bacon Soup
Method
Put the ham and vegetable stock cubes, dried mixed herbs into a large pan with 1 litre of boiling water.
Add chopped onion, garlic and peas, bring back to the boil then reduce heat to cook at a brisk simmer for 10-15 minutes until the peas are tender.
Soup
Carrot Soup
Method
Heat a splash of oil in a large soup pot.
Add carrots and potato, stir on medium heat for 5 minutes.
Add stock to the pan, bring to the boil and then reduce heat to a gentle simmer for 20 minutes until the carrots and potato are tender.
Soup
Leek and Potato Soup
Method
Melt the butter in a large saucepan on medium heat and saute garlic and onions for a few minutes stirring frequently. Add remaining ingredients and bring to the boil, simmer for 30 minutes.
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Soup
Carrot, Lentil & Bacon Soup
Method
Heat a splash of oil in a large soup pot.
Add carrots and potato, stir on medium heat for 5 minutes, add bacon and cook for a further 3 minutes.
Add stock to the pan, add lentils and bring to the boil and then reduce heat to a gentle simmer for 20 minutes until the carrots and potato are tender.
Soup
Carrot, Lentil & Bacon Soup
Method
Heat a splash of oil in a large soup pot.
Add diced chicken, carrots, celery, potato and onion, stir on medium heat for 5 minutes.
Add stock pots and 1 pint of chicken stock to boiling water. Add chicken, carrots, celery potato and onion to boiling water and simmer for 20 mins until tender.
Soup
Spicy Parsnip Soup
Method
Melt the butter in a large saucepan over a medium heat. Fry the onion in butter until soft, around 5 minutes. Add the parsnips, garlic and curry powder and fry for a couple of minutes to release the flavours.
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Soup
Easy Cream of Mushroom Soup
Method
In a large saucepan, melt butter over a medium heat. Cook mushrooms in butter for 5 minutes. Sprinkle flour over mushrooms. Pour in stock, a little at a time, stirring constantly. Stir in beef stock cube.
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Soup
Butternut Squash Soup
Method
Melt the butter in a large pot, cook the onion, carrot, potatoes and squash for 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables.
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Soup
Tomato Soup
Method
Melt butter gently in a pan, add onion, garlic and fry gently until softened. Add tbsp of flour and stir and fry on a low heat, stirring until it is a sandy texture.
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