Soup Club

Ingredients:

• 1 Onion
• Lots of brocolli florets
• veg stock
• 1 clove garlic
• stilton - or any hard blue veined cheese
• salt and pepper
• oil

Cook the onion in some oil, add the garlic, add your brocolli and veg stock, let simmer for 30 mins. Blend with a hand mixer. Stir in cheese and season to taste.

Ingredients

• 1 Onion
• Stock -veg or chicken
• Black beans (cooked)
• Can chopped tomatoes
• tbsp cumin
• tsp cinnemon
• 1/2 tbsp oregano
• 1 or 2 chilies -adobo is best (deseeded and chopped)
• chopped coriander
• salt and pepper
• mexican sour cream to top (sourcream with a dash of milk added with a pinch of salt)

Directions:

Cook the onion in a bit of oil, add beans, stir, add cumin, cinnemon, chillies, oregano, stir, add tomatoes and stock, let simmer for 30 mins. 1 or 2 quick pulses with a hand blender to thicken. add chopped coriander. Pour into bowls and swirl with a bit of the mexican sour cream.

Serve with tortillia chips, guacamole, salsa, queso fresco, or any other of your mexican favorites!

This is one of my favourite soups ever and it’s really easy to make.

Ingredients

• 6 red peppers
• 8 tomatoes
• A handful of cherry tomatoes
• Glug of olive oil
• 1tsp sugar
• 1tsp sea salt
• 1 white onion
• 1 clove garlic
• 1-2 pints of veg stock

Method

Chop the peppers in half and remove seeds etc, place the peppers skin side up in a roasting tray. Chop the tomatoes cherry and normal in half and place skin side down.

Pour over olive oil and chuck the salt and sugar on top. Roast for 20 minutes untill the peppers are nice and soft.

Finely chop the onion and garlic and cook in a pot for 10-15 minutes until soft.

Add the roasted peppers, tomatoes and stock to the pot and blend.

Done.

I have to admit that I improvised slightly for this recipe due to not having all the required ingredients. This is a tasty soup based on a recipe by Gordon Ramsay.

Ingredients

• Glug of olive oil
• 1 Onion
• 2 Heads of Cauliflower
• 2pt vegetable stock
• Couple of saffron strands
• Tablespoon of curry powder
• Teaspoon of chilli powder
• 1pt milk
• 100g cheese

Method

Chop Onion and sweat in pan with olive oil, add diced Cauliflower and cook until soft. Add saffron strands curry and chilli powder. Pour over vegetable stock and make sure this covers the veg. Simmer until the veg are soft and blend adding grated cheese and milk.

We tried this with a bit of grated cheese on top which was really nice.

No Soup this week due to the holiday Monday. Soup Club will be back on Monday with another cracking soup.. 

2 pints of Veg Stock made fresh with slices of lemon

500g Mushrooms Chopped

2 Cloves of Garlic finely Chopped

1 Red Onion Chopped

Olive Oil

Fresh Thyme (tied in a bundle)

Salt and Pepper

Butter

Cream

Parmesan

Sweat the onions in a bit of oil, add the mushrooms and butter, let that cook for awhile. Add garlic, Veg Stock, and Thyme Bundle.

Let that cook for about 30 mins. Remove thyme bundle and any stalks that may have come out of the bundle. Blend with hand blender. Season to taste. Serve with a swirl of cream and a mountain of parmesan.

A quick easy soup which is perfect especially when you have all the ingredients in the cupboard. 

Ingredients

• 1 white onion
• Glug of olive oil
• 200g red lentils
• 1 pt vegetable stock
• 1 tin of tomatoes
• 1tb spoon tomato puree
• Thyme
• Juice on 1 lemon.
• Black pepper
• Salt

Method

Chop onion and add to the soup pot with a good glug of olive oil cook for 5 minutes until the onion is soft. Add the red lentils and stir until coated with oil.

Add the vegetable stock to cover the lentils and throw in the tinned tomatoes, add tomato pure and stir well.

Leave to simmer until the lentils are soft and add thyme and season with salt and pepper. Last but not least add the juice of 1 lemon.

50g unsalted butter

1 white onion,diced small

Chicken thighs
2 stalks celery , diced small
3 small carrots , diced small
2 qts. chicken stock
12 oz wild rice
2 cups single cream
Salt & pepper to taste

In a heavy cooking pot, melt butter. Add onions, celery, and carrots and saute until onions are translucent. Add the chicken stock and chicken. Add the wild rice and simmer for 45 minutes. Season with salt and pepper. Slowly add the single cream, stir and cook until heated through. Serve.