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- Category: Soups
The colour alone makes this worth it. Then, as a bonus, it tastes really good and is ridiculously good for you.
The beet greens: Rinse them, chop them, steam them, and toss them with oil and lightly toasted garlic. Serve them with the soup.
4 Servings
Ingredients:
2 lbs Beets, trimmed and scrubbed, with roots and 1? of stems attached
3 Cups Vegetable Stock
2/3 Cup Dry Red Wine
1 Large Onion, chopped
2 Tbsp Olive Oil
1 Tbsp Agave Nectar, Honey or Real Maple Syrup
2 Tbsp Balsamic Vinegar
½ Cup Plain Organic Yogurt, plus more for garnish
Lemon Juice, to taste
Fresh Chives, snipped into pieces
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2 lb Courgettes chopped
3oz Butter
2 Onions chopped
2 cloves of Garlic chopped
4 pints Vegetable Stock
4 tsp fresh Basil
12oz White Stilton
1/2 pint of Single Cream
Makes 8 portions
· Melt the butter and fry the garlic and onions until soft.
· Add the courgettes and sweat for 10 minutes.
· Add stock and bring to the boil, simmer for approx 20mins
· Reduce heat, add cheese and cream and then blend.
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1 leek chopped into small pieces
1 onion
1/2tsp Thyme
2 medium Potatoes in 1.5cm pieces
500ml Boiling Water (3 Chicken Oxo)
Salt and pepper
100ml Milk/Cream
· Set the timer to 30mins
· On low heat, melt the Butter and fry the Onions for 2 mins.
· Add the Potatoes, Leeks, Stock, Water, Thyme, Salt and Pepper.
· Set to high heat and bring to the boil.
· Once boiled reduce to a simmer and leave for approx 20mins.
· When the timer has finished add milk and blend on level 1 until smooth.
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- Category: Soups
This is a traditional Scottish soup and is best made with a fresh fish stock. However, if that is hard to procure, then I discovered that using a tin of anchovies can make a decent stock. Try it and see!
2 fillets Smoked Haddock (skinless)
4 large Potatoes diced
2 Onions diced
1 tin Anchovies
Cream to taste
· Cover the potatoes, anchovies and onions in water and simmer until soft and the anchovies have disappeared
· Add the haddock and simmer gently
· Add cream before serving
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Wonderfully refreshing on a hot summer's day.....
Serves: 2
400g tin of chopped Tomatoes
1/2 Shallot, finely chopped
1/2 Green Pepper, de-seeded and finely chopped
1 clove Garlic
2 tbsp Olive Oil
2 tsp Red Wine Vinegar
1 Lemon or Lime
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(Burmese Hot Fish Soup)
3 tbsp cooking oil
2 Onion, grated
4 Garlic Cloves, crushed
2tsp grated Root Ginger
2tsp Lemon Grass,
1 teasp Chilli
1 teasp Turmeric
4pints hot water
1 tin of anchovies
4tbsp Nam Pla/Fish Sauce (or more to taste)
4 Small Onions, quartered
8 tbsp Rice Flour mixed with a little cold water
1 ½ lb white firm fish
1 pack Fine Rice Noodles
Garnish with coriander leaves
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This is a lovely Autumnal recipe I discovered a few years back and It goes down well with any and everyone. Even my teenage son ate this - Sue! It's also nice with little bits of crispy bacon sprinkled on the top before serving.
Gluten free, High fibre, Low Calorie
750g peeled pumpkin (or butternut squash)
250g chestnuts - Merchant Gourmet make a pureed form in a tin, or use the vacuum packed whole ones)
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3 pint vegetable stock
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½ tsp ground allspice
Sea salt
Freshly-gound pepper
75g crème fraîche
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- Category: Soups
2 tablespoons butter
approx 20 runner beans, strings removed, thinly sliced
3 onions, chopped
1 carrot chopped
1 1/2 pints vegetable stock
seasoning
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- Category: Soups
2-3 Sweet Potatoes - peeled and cut into chunks
2 Onions – roughly chopped
1 Vegetable Stock cube
Boiling water
1 tin Coconut milk
Cover the veg with stock, simmer until soft.
Add coconut and blend until smooth.
Simple but tasty - add a drop of chilli to spice it up!
