SPICY BUTTERNUT AND CHICKPEA SOUP
Serves 4-6
45ml olive oil
1-2 leeks, sliced
10ml chopped garlic
5ml chopped ginger
1 red chilli, seeded and chopped
1 cinnamon stick
3ml ground cumin
3ml ground coriander
2 carrots, grated
500g butternut, chopped
400g can of chickpeas, drained
1 litre of chicken or vegetable stock
grated rind of 1 lemon
salt and pepper to taste
30ml chopped coriander
Heat the oil and fry the leeks, garlic, ginger and chilli until soft.
Add the cinnamon, cumin and coriander and cook for a minute.
Add the carrots, butternut, chickpeas and stock and bring to the boil.
Cover and simmer for about 30-40 minutes until the butternut is soft.
Remove the cinnamon stick and puree soup using a hand blender or a liquidiser. Add rind and season.
Serve sprinkled with coriander.
PEA AND HAM SOUP
Serves 6-8
500g green split peas
30ml olive oil
2 onions, chopped
1-2 carrots, grated
3-4 celery stalks, chopped
1 smoked ham hock
1 bay leaf
a handful of parsley
2.5 litres water
salt and pepper
Put the split peas in a bowl and cover with cold water. Soak for 5-6 hours, and then drain well.
In a large saucepan, heat the oil and fry the onions gently until soft. Add all the remaining ingredients and bring to the boil.
Reduce the heat and simmer, stirring occasionally, until the peas are very soft – about 2-3 hours.
Remove the bay leaf and discard.
Remove the hock from the soup and continue boiling the soup for another 10-15 minutes to reduce and thicken it.
Skin and bone the hock, discarding the excess fat. Shred the meat and return it to the soup.
Season to taste and serve.
CAULIFLOWER AND BEAN SOUP
Serves 4-6
30ml olive oil
1 large onion, chopped
10ml chopped garlic
1 head of cauliflower, about 800g
2x 400g cans of cannellini beans, drained
1 litre of vegetable stock
salt and pepper
125ml cream
100g streaky bacon, cooked and chopped
In a large saucepan, heat the oil and fry the onion and garlic until soft.
Cut the cauliflower into smaller pieces and add to the saucepan. Cook for 1-2 minutes.
Add the beans and stock, cover and simmer for 30-40 minutes until the cauliflower is soft.
Cool slightly, then liquidise with a hand blender. Season to taste and stir in the cream.
Serve sprinkled with chopped bacon.
CREAMY CHICKEN NOODLE SOUP
Serves 4
25g butter
15ml olive oil
500g chicken breast fillets, thinly sliced
10ml chopped garlic
1-2 leeks, sliced
1-2 stalks of celery, sliced
1 bay leaf
a sprig of thyme
1.5 litre chicken stock
45ml sherry (optional)
2 potatoes, peeled and diced
125g egg noodles
salt and pepper
180ml cream
In a saucepan, heat the butter and oil. Fry the chicken until just cooked. Remove and set aside.
Add the garlic, leeks and celery and cook gently until soft.
Add the bay leaf, thyme, stock, sherry and potatoes.
Simmer, covered, for 20-30 minutes until potato is soft.
Soak the noodles in hot water for 15 minutes, then drain.
Once the potatoes are soft, puree the soup using a hand blender. Season to taste.
Return to the stove and add the noodles, cream and chicken. Stir until heated through.
MINESTRONE SOUP
Serves 4-6
15ml olive oil
4 rashers of bacon, chopped
1 onion, chopped
10ml chopped garlic
1-2 stalks of celery, chopped
1-2 carrots, grated
2-3 courgettes, sliced
1-2 potatoes, diced
1.5 litres of beef or vegetable stock
400g can of chopped tomatoes
30ml tomato paste
250ml small pasta
400g can of cannellini beans, drained
125ml frozen peas
salt and pepper
Parmesan crisps or grated Parmesan cheese to serve
In a saucepan, heat the oil and fry the bacon for a few minutes. Add the onion, garlic, celery, carrots, courgettes and potatoes. Cook for 2-3 minutes, until the onion is soft.
Add the stock, tomatoes and tomato paste and bring to the boil. Reduce the heat and simmer covered for about 30 minutes until the vegetables are tender.
Add the pasta and beans and cook until the pasta is soft. Add the peas and cook for another 5 minutes.
Season well and serve with grated Parmesan cheese or a Parmesan crisp.
PARMESAN CRISP: Put mounds of about 25ml grated Parmesan cheese on to a baking tray lined with non-stick baking paper and bake at 180ºC for 5-10 minutes until the cheese melts and turns light golden brown.
Leave to cool on the tray, then carefully lift off. - The Star