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Soups for a chilly day - recipes

Published May 11, 2015

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Angela Day

 

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As autumn draws in, a comforting soup is just the thing. Five recipes to try...

 

PEAR AND BUTTERNUT SOUP

Serves 4-6

3 pears, peeled, quartered, cored

500g butternut, peeled,cut in chunks

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2 medium tomatoes, cored, quartered

2 leeks, washed and sliced

2 garlic cloves, peeled

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30ml olive oil

salt and pepper

1 litre vegetable stock

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100g blue cheese, crumbled

60ml chopped fresh chives

Preheat oven to 180°C.

Combine pears, butternut, tomatoes, leeks, garlic and oil in a large bowl.

Season with salt and pepper and toss to coat.

Spread evenly on a baking tray and roast for 30-40 minutes, stirring occasionally until the vegetables are tender.

Remove and transfer to a pot with the stock.

Blend with a stick blender until smooth.

Add more stock if you want the soup to be thinner.

Add half the blue cheese and heat for 10 minutes.

Stir in the rest of the blue cheese and the chives, and serve.

 

QUINOA AND MUSHROOM SOUP

Serves 6-8

15g dried porcini mushrooms

250ml boiling water

30ml olive oil

500g mushrooms(use a selection of button and exotic), sliced

1 onion, chopped

3 stalks of celery, chopped

1 large carrot, cut into julienne strips

1 red pepper, seeded and diced

1.5 litres of vegetable stock

180ml tomato passata or tomato puree

125ml quinoa

1 bay leaf

salt and pepper

Put the dried porcini mushrooms in a bowl and pour over the boiling water. Set aside for 20 minutes to soften.

Drain and reserve the liquid. Chop the mushrooms finely. Set aside.

Heat the oil and gently fry the button and exotic mushrooms until nicely browned.

Add the onion, celery, carrot and pepper and fry for 5 minutes.

Stir in the stock, passata and quinoa and bring to a simmer.

Add the bay leaf, reserved mushroom water and chopped dried mushrooms and season well.

Cover and simmer for 30-40 minutes until the quinoa is cooked.

Remove the bay leaf and serve.

 

MOROCCAN-STYLE LENTIL SOUP

Serves 6

30ml olive oil

1 red onion, finely chopped

3 carrots, peeled, chopped

5ml chopped garlic

5ml ground cumin

5ml ground coriander

5ml ground turmeric

3ml ground cinnamon

3ml pepper

375ml lentils

2 litres of vegetable stock

400g tin of chopped tomatoes

30ml tomato paste

300g cauliflower, cutin florets

100g baby spinach, chopped

125ml chopped fresh coriander

30ml fresh lemon juice

Heat the oil in a pot and fry the onion, carrots and garlic until soft, about 5 minutes.

Add the spices and pepper and fry until fragrant, about 2 minutes.

Add the lentils and fry for a further 2 minutes.

Stir in the stock, chopped tomatoes and tomato paste.

Bring to the boil, then turn down the heat and simmer for 20 minutes, until lentils are almost tender.

Add the cauliflower and cook for 10 minutes.

Add the spinach, coriander and lemon juice and heat through for 2 minutes, until spinach is wilted. Serve.

 

CHICKEN AND BARLEY SOUP

Serves 6

30ml olive oil

1 large onion, chopped

10ml chopped garlic

250ml chopped celery

3 carrots, diced

500g chicken thigh fillets, sliced

125ml pearl barley

2 litres of chicken or vegetable stock

salt and pepper

60ml parsley, chopped

Heat the oil and fry the onion, garlic, celery and carrots and fry for 5 minutes.

Add the chicken and fry for another 5 minutes.

Add the barley, stock and seasoning and simmer covered for 30-40 minutes until the barley is tender.

Stir in the parsley and serve.

 

CHICKPEA AND CHORIZO SOUP

Serves 6

250g Spanish-style sausage, sliced

15ml olive oil

3 large leeks, sliced, washed well

2 stalks of celery with leaves, chopped

5ml chopped garlic

5ml ground cumin

400g tin of chopped tomatoes

1.5 litres of chicken stock

400g tin of chickpeas, drained, rinsed

2ml chilli flakes

5ml smoked paprika

200g baby spinach, chopped

salt and pepper

Cook the sausage in a large pot over medium-high heat, stirring occasionally for 5 minutes.

Add the oil and fry the leeks, celery and garlic for another 5 minutes.

Add the cumin and fry for 1 minute.

Add the chopped tomatoes and cook, stirring frequently, for 2 minutes.

Add stock, chickpeas, chilli flakes and paprika and bring to the boil.

Reduce heat to a simmer and cook for 15-20 minutes.

Add the spinach and cook until wilted, about 2 minutes.

Season with salt and pepper and serve.

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