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

Easy Cook - - EASY COOK SUBSCRIBING TO IS SIMPLE -

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.

Ver­sa­tile veg soup

Easy mine­strone with pesto

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