7 Tasty Soups To Make This Season
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Pea & Mint Soup
Put the spring onions, potato and garlic in a pan with the stock. Simmer for approximately 15 minutes until the potato is tender.
Add the peas (reserving a small handful to garnish) and simmer for a further 5 minutes (no longer, as you want the fresh colour of the peas to remain). Stir in the chopped mint, sugar and lime juice and two thirds of the yogurt then blitz in a food processor until smooth and vibrant. Season to taste.
To serve hot, pour into bowls straight away then garnish with the remaining soured cream or yogurt, lamb’s lettuce, fresh peas and a good handful of seeds.
To serve chilled, cool quickly in the fridge. When you come to put it in bowls it might need a little extra stock if it has thickened.
Guay Tiew Tom Yum Noodle Soup
In a medium saucepan, bring the stock and coconut milk to the boil. Once the mixture is bubbling away, add the galangal, lemongrass, chillies and coriander roots or stalks and cook over a medium heat for about 10 minutes, until the flavours come through and the soup has turned a slightly yellow colour.
Now add the oyster mushrooms, tofu, chilli paste, lime juice, soy sauce, sugar and salt. Cook for a further minute, then add the tomatoes and coriander leaves. Reduce the heat to a simmer and cook for a further minute, until the tomatoes have softened.
Half-fill a medium saucepan with water and bring to the boil. Add the noodles in the boiling water for 20 seconds, then drain. Divide the noodles between 2 bowls, then pour over the soup. Garnish with the coriander leaves and serve immediately.
Maple Dahl Soup
Heat a pan with oil and cook the onion and garlic until soft.
Add the ginger, turmeric and garam masala and cook for another two minutes.
Cover with stock and bring to the boil, stir in the lentils and cook for 10 minutes.
Reduce heat and simmer for a further 15 minutes with the lid off.
Add the maple syrup and coconut milk and stir through.
When almost ready to serve, add the spinach and stir through until wilted.
Garnish with fresh chillies and black sesame seeds. This dhal is great accompanied by a flatbread, roti or naan.
Hearty Potato Peel Soup
Melt the butter in a large pan. Add the onions and gently cook until they are translucent. Then add the potato peel and cook for a further 10 minutes.
Add the milk and the stock to the pan along with the seasoning and the bay leaf. Bring to the boil. Reduce the heat and place the lid on the pan and leave to simmer for a further 15 minutes, until the potato peel is soft.
Take the soup off the heat and puree with a stick blender. Heat the soup up 5 minutes before you wish to serve.
Boil some water on the hob with a splash of cider vinegar. Once boiling take off the heat and gently add the egg, keep the pan off the heat and place the lid on for a further 4 minutes or until the egg is poached. Remove from water with a slotted spoon and dry on some kitchen paper.
To serve add the egg and diced pancetta to the soup then place the grilled Parma ham on top.
Comforting Smoky Bacon & Corn Chowder
Melt the butter and oil in a large saucepan.
Add the onion and soften, then add the garlic and cook for a minute or two until fragrant.
Add the flour and stir well.
Add the stock, drained sweetcorn, diced potatoes, thyme, smoked paprika, bay leaf, and season well with salt and black pepper.
Let simmer for approximately 20 minutes, or until the potatoes are just tender.
I like to reserve some of the soup back for texture instead of blending all of the soup – if wished separate approximately a fifth of the soup at this stage. Remove the bay leaf and allow to cool slightly.
Pour cooled soup into the blender and blitz until smooth or use a hand blender.
Pour blended soup and chunky soup back into the pan and add the cream. If at this stage it’s still a little thick, you can add a little more stock.
Add the cooked crispy bacon.
To finish sprinkle with snipped chives and freshly ground black pepper.
Hearty Italian Sausage Soup
Heat 2 tbsp of olive oil in a deep frying pan or casserole, add the onion, celery, carrots and garlic and cook until softened. Remove from the pan and set to one side. Immediately add the pancetta and cook until golden, remove from the pan and add to the vegetable mixture.
Add the spicy sausage to the pan and cook until golden. Add the vegetables and pancetta, the tomatoes, cannellini beans, stock, orzo, chilies, bay leaves, oregano and black pepper. Give the whole thing a good stir, put the lid on and simmer for around 20 minutes.
When the pasta is cooked, the soup is ready. Now you have a couple of choices. You can either serve it immediately as it is, or you can leave it with the lid on for another ten minutes or so. The pasta will continue to absorb the liquid and it will become less soupy, more like the texture of risotto. Either way, serve with chopped parsley and grated Parmesan.
Pumpkin, Chestnut & Maple Soup
Preheat the oven to 180ºC/Gas Mark 4.
Put the pumpkin or butternut squash onto a baking tray, drizzle with oil, season with salt and pepper and bake for 30-35 minutes until soft.
In a large pan, boil the vegetable stock then transfer the pumpkin from the oven to the pan and add the chestnuts.
Continue to cook together for a further 5-10 minutes, reducing the liquid by a third, then take it off the heat and stir through the maple syrup and cream.
Meanwhile, dry fry the hazelnuts in a pan to toast and set aside.
Pour the pumpkin mixture into a blender or food processor and select the “pulse” setting. Pulse until a smooth consistency is formed.
To serve, garnish with hazelnuts and chopped chives and drizzle with extra maple syrup and double cream as desired.
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