Soup Recipes

Ingredients:

115g butter
1 medium-sized onion, chopped
65g chopped carrot
80g chopped celery
140g plain flour
475ml chicken stock
1 (340ml) bottle pale ale or other beer of choice
200g extra-mature Cheddar, grated
200g processed Swiss cheese, grated
475ml single cream
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp Worcestershire sauce
450g smoked sausage

Preparation:

1) Melt the butter in a stockpot over a medium heat. Add the chopped onion, carrot and celery and saute until softened. Add the flour and cook for about five minutes, stirring often.

2) Add the chicken stock and beer and heat until it comes to a boil. Slowly add the cheese while stirring, until just boiling and smooth. Add the single cream, salt, dry mustard and Worcestershire sauce.

3) Reduce the heat to low and cook until the soup has thickened. Cut the smoked sausage into 1cm pieces and place in a saucepan. Saute the sausage over a medium heat until heated through, about five to seven minutes.

4) Add the sausage to the soup and stir in to distribute. Transfer to a large serving bowl, or to individual soup bowls, and serve hot.

Ingredients:

2 teaspoons extra-virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
2 14-ounce cans reduced-sodium chicken broth
2 cups water
1 15-ounce can cannellini beans, rinsed
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

Directions:

Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Article from: https://www.eatingwell.com/recipe/248881/chicken-white-bean-soup/

Ingredients:

2 tablespoons extra-virgin olive oil
1 cup chopped carrots
1 cup sliced fennel, fronds reserved for garnish
½ cup chopped onion
2 teaspoons minced garlic
½ teaspoon ground coriander
½ teaspoon salt
6 cups low-sodium vegetable broth
1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano
1 small head green cabbage (1 1/2 lbs.), chopped
1 (15 ounce) can unsalted cannellini beans, rinsed
2 teaspoons sugar
1 teaspoon chopped fresh oregano
Lemon zest for garnish

Directions:

Heat oil in a large heavy pot over medium-high heat. Add carrots, fennel and onion; cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, coriander and salt; cook, stirring constantly, until fragrant, about 1 minute. Add broth and tomatoes; bring to a boil. Add cabbage; reduce heat to medium. Cook, stirring occasionally, until the cabbage is tender, 20 to 25 minutes.

Stir in beans, sugar and oregano; cook until the beans are heated through, about 3 minutes. Sprinkle with lemon zest and reserved fennel fronds, if desired; serve immediately.

Article from: https://www.eatingwell.com/recipe/277960/vegan-cabbage-soup/

Ingredients:

olive oil
1 tsp black mustard seeds
1 white onion, finely chopped
½ tsp garlic paste
½ tsp ginger paste
2 red chillies, finely chopped
1 tsp baharat
½ tsp ground turmeric
1 tomato, diced
200g red lentils
400ml tin coconut milk
1 tsp salt
Juice of 1 lemon
Crispy fried onions, to serve (optional)

Method:

Coat the base of a medium-large pan with a thin layer of oil, add the mustard seeds and fry over a medium-high heat for 2 mins until they start to pop.

Add in the onion, garlic, chillies, baharat and turmeric, and sauté until the onions begin to turn light brown. Add in the tomatoes and sauté until they soften.

Add in the lentils, coconut milk, 1 ltr water and the salt, and simmer over a medium heat for 30 mins until thickened and the lentils are cooked. Add in the lemon juice and simmer for a further 5 mins.

To serve, either purée the soup or leave it as it is for more texture. You can also serve with crispy fried onions on top, if you like.

Article from: https://realfood.tesco.com/recipes/dhal-soup.html

Ingredients:

good glug olive oil
2 small onions, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, finely chopped
1-2 sweet peppers (any colour), deseeded and finely chopped
good glug dry white wine
500g carton or tin chopped tomatoes with olive oil and garlic
1½ litres vegetable stock
500ml fish stock
8 tomatoes, roughly chopped
2 anchovy fillets in oil, drained
salt
pepper
250g monkfish tail, all bones removed and flesh cut into cubes
250g frozen seafood, defrosted and rinsed
2 handfuls small soup pasta
handful olives (black or green), stoned and finely chopped
fresh crusty bread, to serve

Method:

In a large heavy-bottomed pan, heat the olive oil and gently fry the onions, carrots, garlic, celery and peppers until soft but not coloured. Add a good glug of dry white wine and simmer for 5 mins.

Stir in the chopped tomatoes and both stocks. Add the fresh tomatoes and the anchovy fillets, then add a little black pepper. Cover and simmer for about 40 mins.

Add the monkfish tail cubes, the seafood and the pasta. Cover and simmer for 20 mins, stirring occasionally to prevent the pasta from sticking.

Serve in big bowls, sprinkled with the chopped olives and served with chunks or fresh crusty bread.

Article from: https://realfood.tesco.com/recipes/fish-soup.html

Ingredients:

1 tsp olive oil
1 onion, peeled and chopped
½ red pepper, chopped
1 carrot, peeled and diced
1 vegetable stock cube, made up to 500ml
50g spaghetti, broken into pieces
400g Tesco Finest cherry tomatoes
1 tsp oregano
250g frozen soya beans, defrosted
2 tsp green pesto
ground black pepper
Parmigiano cheese, grated, to serve

Method:

Heat the oil in a pan over a medium heat and gently cook the onion, pepper and carrot for around 5 minutes until starting to brown.

Add the stock and bring to the boil. Then reduce the heat, add the spaghetti and cook for 6-7 minutes.

Add the tomatoes, oregano and soya beans and bring back to a gentle boil, stirring regularly.

Check the pasta is cooked, then spoon the soup into bowls. Add a dollop of pesto to each, then sprinkle with ground black pepper and grated Parmigiano cheese.

Article from: https://realfood.tesco.com/recipes/minestrone-soup-with-green-pesto.html

Ingredients:

1 tbsp olive oil
1 onion, finely diced
1 carrot, peeled and diced
2 cloves garlic, finely chopped
2 sticks celery, diced
1 tbsp picked thyme leaves
80g pearl barley
1 vegetable stock cube, made up to 900ml
100g broccoli florets, finely sliced
1 tomato, diced
handful baby spinach leaves, chopped
4 tbsp pesto with fresh basil
extra virgin olive oil

Method:

Heat the olive oil in a large nonstick saucepan. Add the onion and cook until softened. Next add the carrot, garlic and celery and cook for 5 minutes.

Add the thyme leaves, pearl barley and vegetable stock and simmer for 25 minutes, or until the barley is tender. Add the broccoli and tomatoes, and cook for a further 5 minutes. Season to taste.

To serve, stir through the spinach. Ladle into bowls and spoon some pesto over each one. Drizzle some extra virgin olive oil over each one and serve.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

Article from: https://realfood.tesco.com/recipes/vegetable-soup.html

Ingredients:

2 tbsp vegetable oil
1 onion, roughly chopped
750g carrots, roughly chopped
2 sticks celery, roughly chopped
1 bay leaf
5cm (2in) piece ginger, finely sliced
2 tsp turmeric
2 garlic cloves, finely sliced
1ltr (1 3/4pt) vegetable stock

For the garnish

handful coriander leaves, roughly chopped
4 spring onions, sliced
1 green chilli, diced
4 tsp sesame oil
2 tsp lime juice

Method:

Heat the vegetable oil in a large pan over a medium heat. Add the onion, carrot, celery and bay leaf and cook for 10 minutes, stirring often. Add the ginger, turmeric and garlic. Mix well and cook for five minutes, stirring occasionally.

Pour over the stock and bring to the boil. Reduce the heat, and then simmer for 15 minutes until the carrots are tender. Remove the bay leaf. Allow the soup to cool a little and then blitz (in batches in a food processor or using a stick blender) until completely smooth. Return to the heat and warm through.

In a small bowl, combine the ingredients for the garnish. Ladle the soup into bowls and top each with a little of the coriander garnish. Serve immediately.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

Article from: https://realfood.tesco.com/recipes/carrot-ginger-and-turmeric-soup.html

Ingredients:

2 garlic cloves, finely chopped
1 celery stick, chopped
1 carrot, chopped
1 parsnip, chopped
1 onion, chopped
1 leek, white and pale green parts only, sliced and rinsed
2 tbsp olive oil
400g tin cannellini beans, drained
50g (2oz) long grain rice
1.2 litres (2 pints) vegetable stock
150g (5oz) kale or cavolo nero, shredded
25g (1oz) Parmesan, finely grated
3 tbsp green pesto

Method:

In a large saucepan, cook the garlic, celery, carrot, parsnip, onion and leeks gently in the olive oil for 10 minutes. Keep the heat low and stir often, until soft, but not browned.

Stir in the drained cannellini beans and rice, followed by the vegetable stock. Bring to the boil and simmer for about 20 minutes, until the beans begin to break down.

Crush some beans with the back of a spoon to further thicken the soup. Stir in the shredded cavolo nero or kale and simmer for a final 5 minutes, adding a little water if it becomes too thick. Stir in half the pesto and half the cheese, dividing the soup between bowls and serving the remaining pesto and cheese on top of each bowlful.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

Article from: https://realfood.tesco.com/recipes/tuscan-style-winter-vegetable-soup.html

Ingredients:

1 tbsp olive oil
small bunch thyme
2 bay leaves
1 onion, chopped
1 fat garlic clove, chopped
1 celeriac (about 1kg), peeled and chopped
1 potato (about 200g), chopped
1l veg stock (check the label to ensure it’s vegan – we used Marigold)
100ml soya cream
50g blanched hazelnuts, toasted and roughly chopped
1 tbsp truffle oil, plus an extra drizzle to serve

Method:

In a large saucepan, heat the oil over a low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for about 10 mins until softened but not coloured.

Stir in the garlic and cook for 1 min more, then tip in the celeriac and potato. Give everything a good stir and season with a big pinch of salt and white pepper. Pour in the stock, bring to the boil, then simmer for around 30 mins until the vegetables are completely soft.

Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth. Stir through 1/2 tbsp truffle oil at a time and taste for seasoning – the strength of the oil will vary, so it’s better to start with less oil and add a little at a time.

To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts, some black pepper and an extra drizzle of truffle oil.

Article from: https://www.bbcgoodfood.com/recipes/celeriac-hazelnut-truffle-soup