Four basic soup recipes you need to have

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    These winter warmers are a quick and easy way to up your five-a-day! Print this out and stick it to your fridge

    1. Creamy celery soup

    Heat 30g butter in a large soup pot over a medium heat. Add 650g chopped celery, 1 chopped onion and 1 peeled, chopped large potato. Season with salt and black pepper and cook for 8-10 minutes, stirring occasionally. Add 1.4l chicken or vegetable stock and bring to a boil, then reduce the heat to medium and simmer for 20-25 minutes until the vegetables are very tender. Use a stick blender to purée the soup until very smooth. Stir in 1-2 tbsp lemon juice and season to taste.

    2. Curried carrot soup

    Heat 30g butter in a large soup pot over a medium heat. Add 1 chopped onion, 1 tsp curry powder, 2 tsp salt and ½ tsp black pepper. Cook for five minutes, stirring occasionally until the onion is soft. Add 1.5l chicken or vegetable stock with 900g peeled and chopped carrots. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the carrots are very tender. Use a stick blender to purée the soup until very smooth. Season to taste.

    3. Roasted butternut squash and chilli soup

    Preheat the oven to 200˚C/180˚C fan/gas mark 6. Peel and deseed 1 butternut squash, then chop into 4cm cubes. Place in a large roasting tin and toss with 1 tbsp olive oil. Roast for 30 minutes, turning once during cooking. Meanwhile, melt 20g butter with 1 tbsp olive oil in a large soup pot. Add 1 chopped onion, 3 crushed garlic cloves and 2 deseeded, chopped red chillies. Cover and cook on a low heat for 15-20 minutes until the onion is very soft. Add the roasted squash, 900ml chicken or vegetable stock and 5 tbsp crème fraîche. Use a stick blender to purée the soup until very smooth, then season to taste.

    4. Easy tomato soup

    Heat 30g butter with 1 tbsp olive oil in a large soup pot over a medium heat. Add 1 chopped onion and season with salt and pepper, then cook for 5-6 minutes until translucent. Stir in 4 tbsp plain flour and 4 tbsp tomato purée and cook for one minute, stirring. Add ½ tsp dried thyme, 900ml chicken or vegetable stock and 4 x 400g tins of chopped tomatoes. Bring to a boil, then reduce the heat and simmer for 30 minutes. Use a stick blender to purée the soup until very smooth. Season to taste.

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