Win­ter has come. Curl up with your favourite book and a steam­ing bowl of soup.

With cool weather set­ting in, it’s time to warm up from the in­side with these easy soups

Friday - - Contents -

POTATO MUSH­ROOM SOUP

Prep time 10 mins Cook­ing time 30 mins Serves 4-6 4 tbsp but­ter

3 tbsp olive oil

1 onion, finely chopped

2 gar­lic cloves, chopped

250g beef ba­con, chopped

400g mixed mush­rooms, roughly chopped

5 pota­toes, peeled and roughly chopped

500ml milk

500ml wa­ter Heat but­ter and olive oil in a medium-sized pot. Add onion and gar­lic, and fry for about 2 min­utes or un­til the onion starts to brown. Add beef ba­con and mush­rooms and fry for 5 min­utes. Add pota­toes, milk and wa­ter. Lower heat. Sim­mer un­til pota­toes are cooked, 10-15 min­utes. Blend the mix­ture into a smooth purée. If the soup is too thick, add ex­tra warm milk to thin it out. Sea­son with salt and pep­per. Hint: for ex­tra flavour, sauté a hand­ful of but­ton mush­rooms in but­ter un­til golden and place on the soup just be­fore serv­ing.

TOMATO AND BASIL SOUP

Prep time 5 mins Cook­ing time 30 mins Serves 4-6 10 (500g) toma­toes, halved

2 gar­lic cloves, chopped

3 tbsp olive oil

3 tbsp but­ter

1 onion, finely chopped

250ml veg­etable stock

1 x 400g can toma­toes

250ml cream Basil leaves, a hand­ful Pre­heat the oven to 220ºC. Place toma­toes on a bak­ing tray in a sin­gle layer and sprin­kle gar­lic and olive oil over. Roast them for 10 min­utes. Heat but­ter in a pan. Add onion and grilled toma­toes. Fry for 5 min­utes. Add stock and canned toma­toes. Boil for 10 min­utes. Add cream and basil and bring to the boil again. Blend the mix­ture into a smooth purée. Sea­son with salt and pep­per.

LENTIL AND BEEF SAUSAGE SOUP

Prep time 10 mins Cook­ing time 30 mins Serves 4-6 2 tbsp olive oil

1 onion, finely chopped

2 gar­lic cloves, chopped

1 chilli, finely chopped

300g beef sausage, sliced

5 tsp smoked pa­prika

400g canned toma­toes

500ml chicken stock

800g canned lentils, drained Heat olive oil un­til warm in a medi­um­sized pot. Add onion, gar­lic, chilli and sausage. Sauté for 5-8 min­utes or un­til the onion starts to brown. Add pa­prika, toma­toes and stock. Lower the heat and sim­mer for 10-15 min­utes or un­til the liq­uid has re­duced by a third. Add lentils and bring to the boil again. Sea­son with salt and pep­per. Serve warm.

PEA AND PARS­LEY SOUP

Prep time 10 mins Cook­ing time 30 mins Serves 4-6 4 tbsp but­ter

3 tbsp olive oil

1 onion, finely chopped

2 gar­lic cloves, chopped

500g frozen peas

2 pota­toes, peeled and roughly chopped

750ml chicken stock

250ml cream Pars­ley, a hand­ful, finely chopped Heat but­ter and olive oil in a medium-sized pot. Add onion, gar­lic and peas. Sauté for 5-8 min­utes or un­til the onion starts to brown. Add pota­toes and chicken stock. Lower heat and sim­mer for about 15 min­utes un­til the pota­toes are soft and cooked. Add cream and pars­ley and bring to the boil. Blitz mix­ture in a food pro­ces­sor into a smooth puree. Sea­son with salt and black pep­per. Serve warm.

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