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Two refreshing late summer soup recipes | The modern cook | Life and style. Most years, soups – like pies, stews and crumbles – are banished for the summer before I cook them in an excited flurry about the same time as I stop wearing sandals. In winter, I find comfort in deep bowls of vegetables that don’t require chewing. But summer soups are different. I want freshness, crunch, and zippy flavours. So many summer soups are cold, and while I do like a cold soup, I have to say I only crave it when the weather is blistering. I almost always want something warm at dinner time.

These late summer soups focus on lightness and brightness. Some days it’s a summery dal of red lentils, spiked with a heap of turmeric and finished with a brave amount of lemon juice. When I do crave a cold soup, I pile the blender with a couple of scooped‑out avocados, a head of fennel, a couple of spring onions, the juice of a lemon and some summer herbs, blended with a good handful of ice and drizzled again with good oil when it’s served. Coconut broth with buckwheat noodles, tofu and lime.

Healthy soup. Mulligatawny Soup - adamliaw.com. For more recipes and great food ideas, follow me on Instagram. For recipe videos, hit up my Youtube channel. This soup was born out of the times of the British Raj, with obvious English and Indian influences. The addition of rice is all important, and I like it when it’s cooked almost to a porridge-y consistency. Ingredients 1 tbsp each butter and olive oil 1 large onion, finely diced 3 cloves garlic 1½ tbsp curry powder 1 tsp garam masala 2 tsp salt 1 can diced tomatoes (400g) 1.5L chicken stock ½ cup washed uncooked brown rice, or jasmine rice 1 Granny smith apple, peeled and finely diced 1 carrot, peeled and finely diced 1 small sweet potato, peeled and finely diced 2 cups cooked shredded chicken (optional) coriander and yoghurt, to serve Method Heat a large pot over high heat and fry the onion and garlic in the butter and olive oil.

This recipe is from my third cookbook, Adam’s Big Pot. Egg Drop Soup Recipe. Egg Drop Soup This egg drop soup recipe is my absolute favorite. It's easy, light, takes less than 15 minutes to make, and is total comfort food. Guesswhatguesswhat? Today we are revisiting my favorite recipe for my favorite soup of all time — egg drop soup! Yes, we are “revisiting” the recipe because I decided it was time to give it a little photo makeover. Also yes, I meant what I said and I said what I meant that egg drop soup’s my faithful favorite soup one-hundred-percent. In addition to being simple, flavorful, and oh-so-comforting, egg drop soup is also a great healthy choice if you’re looking for a lighter soup.

Ok, first of all, I thought I’d include the photo from the original post circa 2009. Ahhhh, much better. So why am I such a fan of egg drop soup? Well, first of all, it was one of the first soups I tried as a kid that I liked. But ever since then, I’ve been hard-pressed to find Chinese restaurants whose egg drop soup lives up to their standard. Oh egg drop soup. Ingredients: Donna Hay - Recipes. Pumpkin, chorizo and black bean soup 1 tablespoon extra virgin olive oil, plus extra, for drizzling 125g firm air-dried chorizo, thinly sliced 2 cloves garlic, thinly sliced 1 x 400g can chopped tomatoes 2 cups (500ml) chicken stock 500g Japanese pumpkin, peeled and chopped sea salt and cracked black pepper 1 x 400g can black beans, rinsed and drained Heat the oil in a medium saucepan over medium heat.

Add the chorizo and garlic and cook, stirring occasionally, for 3–4 minutes or until golden and crisp. Remove from the pan and set aside. Add the tomatoes, stock, pumpkin, salt and pepper to the saucepan and cook for 12 minutes or until the pumpkin is tender. Tom Kerridge's West Country recipes | Britain on a Plate. I'm a West Country boy. I grew up in the estates around Gloucester, where you're 5 minutes from the countryside. It's a beautiful place – rolling hills, orchards, Cotswold stone walls – and the land produces some outstanding ingredients to cook with. As a kid, I was more of a fish-fingers and Pot-Noodle kind of guy, and it was only when I started working in kitchens, aged 18, that I first started to recognise the high quality of the produce from the West Country. I started washing up at a Michelin-starred hotel called Calcot Manor, in Tetbury, and immediately loved the controlled warzone that is life in the kitchen.

Pretty quickly, I got to grips with using some of the fantastic pork raised nearby – like the Old Spot pigs for which Gloucestershire is famous. Although my pork all comes from the West Country, however, I don't actually look for a specific breed. There's brilliant fruit in the West of England, such as rhubarb, pears and apples. Red mullet soup 4 Rest on a cooling rack. Pasta e Fagioli by Antonio Carluccio. Recipe search Main ingredient or course or by season Browse all recipes This is the best-known peasant dish in Italy. Serves 6 300g fresh borlotti beans, or 200g dried beans soaked in cold water overnight and drained6 tbsp olive oil1 onion, finely chopped2 basil leaves1 rosemary sprig1 litre chicken or vegetable stock 1 red chilli, chopped (optional)1 tbsp tomato pureeSalt and pepper150g tubetti pasta (little tubes)4 tbsp extra virgin olive oil to serve Put the beans into a heatproof earthenware pot or large pan and cover with cold water.

Heat the olive oil in a saucepan, add the onion and fry until softened. Leave to stand for 30 minutes before serving to allow the flavours to mingle. This recipe is from: Italia. Recipe countdown to book launch: Chocolate, chilli and black bean soup, from A Girl Called Jack. It’s just a matter of days until my book launch on the 27th, so I’ve decided to blog one of my favourites from the book, featured in last weekend’s edition of the Observer Food Monthly magazine… First up, Chocolate, Chilli And Black Bean Soup. Photography by Susan Bell. I knocked up this soup last winter.

It combines onions and garlic for detoxifying goodness with chillies to fire you up, tomatoes and carrots for essential vitamin C, beans for protein and chocolate because it’s a solution to almost everything. (Serves 2) 100g dried black beans 1 onion 1 clove of garlic small red chilli 1 or a pinch of chilli flakes A shake of paprika A generous shake of ground cumin A splash of oil 1 carrot 30ml red wine 400g chopped tomatoes 1 vegetable stock cube dark chocolate (3 squares, approx 20g) fresh parsley to garnish Put your beans in to soak the night before, or early in the morning if you’re going to be cooking that evening.

When soaked, drain and thoroughly rinse your beans. Jack Monroe. The 10 best broth recipes. Crab, tomato and fennel broth This is a delicious, warming but fragrant soup for the cold winter months. It's light enough to serve as a starter, or you could increase the portions and add some crusty, slightly charred sourdough bread to make a more substantial option. Encourage the diners to pick at the claw when the broth has finished. Serves 4Olive oil, for cooking4 crab claws, cracked1 small fennel bulb, finely diced1 small onion, finely diced1 garlic clove, finely chopped2 celery stalks, finely diced½ red chilli, deseeded and choppedSplash of white wine4 ripe plum tomatoes, deseeded and chopped150g picked fresh white crab meatHandful of small fennel fronds or fresh dillSalt and black pepper 1 Heat a heavy-based saucepan over a high heat and add a splash of oil.

When hot add the crab claws and fry them on all sides to colour. 2 Now add the fennel, onion, garlic, celery and chilli. Turn down the heat and sweat the vegetables for 6-7 minutes until soft. Vegetable broth with salsa verde. Recovery: black bean soup with ham. Tuesday March 6, 2007 Dealing with a small electrial fire, electrians, and finding a new place to live really caught me off guard and into the waiting arms of a big bad sickness. I hate being sick and having this flu was the absolute worst. I was achy and sore all over — even my eyeballs hurt! — so looking at a computer screen was pretty much out of the question. In the meantime, I’ll post a recipe I wanted to write about before all of this happened.

This soup would work well for vegetarians, leaving out the ham and subbing in vegetable stock, but I’m sure it would be even more wonderful with some crumbled chorizo sausage instead of the ham. Sweet potato & pear soup with sage. My favorite thing about cooking is when things come out of nothing. After the holidays, we had an empty fridge, empty countertops… contents of a meal (or even a snack) nowhere in sight. I had a pear that was on the verge of way-too-ripe, half an onion… and then I noticed a sweet potato that I never remembered buying. I’ve seen recipes for butternut squash soup with pears, so I figured this would work just as well. I foraged through the back of the fridge and pantry for the rest of the ingredients. The result was a rich & creamy warming meal. INGREDIENTS:Serves 3-4 (or up to 6 as a starter or side) adapted from Sassy Radish 1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1 teaspoon garam masala 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne 1 large sweet potato (or enough to equal just shy of 1 pound) 1 ripe pear, peeled and chopped 3 cups water 1 teaspoon salt, plus more to taste 1/4 cup coconut milk (I used regular, light would also work) 4 sage leaves.

Mushroom and farro soup. Barely two weeks ago, I used the following phrases to describe soup: “vegetables boiled to death,” “assaulted with too much cream,” “whatever healthy things in there cannot be tasted,” and even “what must have been a practical joke” about an especially awful one I’d ordered recently. I admitted that I found soup boring, and my relationship to it has been on especially unstable terms this year after repeated disappointments.

We then proceeded to eat soup for dinner for the next 14 days. What happened? It turns out that baked potato soup is a gateway drug, in that when we finished it, we wanted more soup. Different soup. After the potato soup, we moved onto a tomato-y cabbage soup that we enjoyed, but I can assure you that the recipe isn’t ready for prime time and black bean pumpkin soup, one of our all-time favorites from the archives. One year ago: New York Deli Rye BreadTwo years ago: Flaky Blood Orange TartThree years ago: Key Lime CheesecakeFour years ago: Icebox Cake. Food - Recipes : Irish fish chowder with soda bread.

Trust me, I’m beautiful. | Thursday Night Smackdown. Today: Please give a big TNS welcome to Everybody Likes Sandwiches, this year’s Bloggie winner for best Canadian blog. It’s rainy and bleak here, so this soup seems fitting (although, to be frank, this photo could have used a chive). When you’re done, why not read the week’s guest posts from some other kick-ass bloggers, if you haven’t already? Which you should have. (If you’re wondering why all the guests: go here.) And remember: Hobo Monday is STILL ON. While Michelle takes a much-needed brain-freeze, I’m filling in for jury duty. Hi I’m Kickpleat from Everybody Likes Sandwiches and I thought I’d share this recipe with a whole new crowd of peepers. Sometimes, things just aren’t all that pretty, but you love them anyway.

First off, I should note that I’m a fan of peanut butter. Peanut butter may not give this soup beauty, but it gives richness in spades. 1. 2. 3. Like this: Like Loading... Curried sweet potato & rice autumn soup/stew. Wednesday October 6, 2010 Fall is my favorite season. And so far this fall is shaping up rather nicely. Thank you, Vancouver, for the sunshine, the warm days and the crisp evenings. You are a pleasure! This past weekend, I got into the kitchen with the purpose of making it smell like fall. Now, as you can tell from the photos, this soup became more of a stew as I got caught up in cleaning and tidying. I used 2 kinds of curry paste as I was finishing one jar and starting on another. Elsewhere: I’ve been around all over the place in the last little while.

Leads to something better. I am hoping that Aran won't mind me taking that liberty, as it was her that made me think of it in the first place. Throughout Small Plates and Sweet Treats she mentions substitutions, and links recipes to others, in a chatty way that shows how her recipes are not meant to stand alone. As you spend time any time with the book, Aran's overarching skill with flavour combinations is obvious, and what's more is that it is harmonious. The chapters and dishes flow together seamlessly, making it easy to pick and choose based on whim, or interest, or fickle weather. Small Plates and Sweet Treats is a gem. Hers is an inspiring voice, and one that I'm happy to have for company.

Thanks for all the conversations, friend. xo From the book Small Plates and Sweet Treats: My family's journey to gluten-free cooking (Little Brown and Company, 2012) by Aran Goyaga. This soup is aromatic, supple, and mild in a way that is soothing — not at all bland. Serves 4 to 6 For the pea shoot and almond pesto Notes: Food - Recipes : Oxtail soup. Sopa de Batata-Doce ~ Sweet Potato Soup. This is a recipe which my sister, Julie sent me. Julie lived in a small town in Brazil called Búzios for a few years where she and her husband Claudio ran a small gift shop. The town looks like a little piece of heaven to me and I hope some day I’ll manage to get to see it in person. This soup is really warming and tasty, I adapted it slightly by adding the spicy elements: cumin and chilli flakes as I personally like a little kick to my tomato based soups. You can make it either with or without these two extra ingredients. 250g sweet potatoes, peeled & boiled1 tablespoons olive oil1 onion, finely chopped1/4 cup parsley, finely chopped1 x 400g tin chopped tomatoes1 teaspoon ground cumin1/2 teaspoon dried chilli flakes1 cup milk500g good beef stockSalt & freshly ground black pepper.

The new vegetarian: sweetcorn, three potatoes and leek soup with four garnishes. Donna Hay - Recipes.