Souper suppers
You don’t have to be a great cook to make soup. a go… Even if you haven’t cooked before, give these
Versatile veg soup
Fry 200g chopped raw vegetables (such as onions, celery and carrots) with 300g
potatoes, peeled and cubed, in a little oil for a few mins until beginning to soften. Cover with 700ml veg stock and simmer for 10-15 mins until the veg is tender. Blitz with a hand blender until smooth, then season. Serve with a dollop of crème
fraîche and some fresh herbs. Serves 2.
Cheat’s French onion
Cook 4 sliced onions in 25g butter and 1 tbsp olive oil until soft and well browned, about 20 mins. Add 1 tsp Dijon mustard and 2 x 400g cans beef consommé, then simmer for 5 mins. Pour into bowls and serve with slices of melted cheese on toast. Serves 2-3.
Speedy mushroom
Cook 1 chopped garlic clove, 1 chopped onion and 500g quartered
mushrooms in 1 tbsp olive oil for 10 mins. Add 600ml vegetable stock, a handful chopped parsley and simmer for 10 mins. Blitz with a hand blender until smooth, then reheat. Serve with a swirl of cream or yogurt. Serves 2.
Rustic leek & potato
Soften 2 chopped leeks for 8 mins in 1 tbsp olive oil. Add 2 tsp chopped sage, 500g diced potato and 600ml vegetable stock. Season well, simmer for 15 mins and serve with lots of crusty bread. Serves 2.
Chunky Moroccan chicken
Fry 2 sliced chicken breasts for 5 mins. Add 1 crushed garlic clove and VUR EJKNNK ƃCMGU and cook for 1 min.
Stir in 600ml vegetable stock, 400g can tomatoes with a good handful of olives
and a 400g can drained chickpeas. Simmer for 10 mins, then sprinkle with
parsley and serve. Serves 2-3.
Spiced carrot & orange
Soften ½ onion and 500g diced carrots in 1 tbsp olive oil for 12 mins. Pour in 600ml vegetable stock, the juice and zest 1 orange and 1 tsp ground cumin. Simmer for 10 mins, cool a little, then blitz with a hand blender. Reheat and serve topped with a spoonful of natural yogurt. Serves 2.
Asian prawn noodle
Cook 1 tbsp curry paste for 1 min. Stir in 400ml can coconut milk and 500ml veg or chicken stock. Simmer for 3 mins, then add a 150g pack
cooked prawns and heat through. Meanwhile, soak 100g rice noodles following pack instructions. Tip into bowls, then pour over the soup and top with a few beansprouts and coriander leaves. Serves 2.
Easy minestrone with pesto
Cook 1 chopped onion in 1 tbsp olive oil. Add 100g frozen mixed vegetables, 400g can chopped tomatoes, 400g can drained cannellini beans, 50g pasta shells and 600ml vegetable stock. Simmer for 8 mins. Swirl in some green pesto to serve. Serves 2.