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Red lentil, chickpea & chilli soup

Red lentil, chickpea & chilli soup
Related:  Soups

Chilli bean soup with cheesy garlic bread Heat the oil in a large pan over a medium-high heat and cook the onion for 5 minutes until softened. Stir in the garlic, tomato purée and spices and cook for 1 minute, then add the chopped tomatoes and stock. Bring to the boil, cover and simmer for 10 minutes. Remove from the heat, allow to cool slightly then whizz in a blender, and return to the pan. Add the beans and red pepper, bring back to the boil and cook for 10 minutes. Season to taste and add extra stock or water if you prefer a thinner consistency. Meanwhile, grill one side of the baguette slices. See more Soup recipes

Beef, Barley And Vegetable Soup Recipe Step 1 Heat half the oil in a large saucepan over high heat. Add the beef and cook, stirring often, for 2-3 minutes or until browned. Transfer to a plate. Source Australian Good Taste - July 2009 , Page 64 Recipe by Chrissy Freer Photography by Steve Brown Shopping tip: For equally great results, use any beef cuts suitable for slow cooking, such as chuck steak or gravy beef. Recipes from The Nest Ingredients: 3–4 medium baking potatoes (2 lb | 1 kg), skin on, well washed 1 small shallot, peeled and diced very finely 1 tsp | 5 mL salt 1/4 tsp | 1 mL black pepper 1 Tbsp | 15 mL olive oil 4 cups | 1 L vegetable stock 1 cup | 250 mL half-and-half 3/4 cup | 175 mL 2% milk 2 Tbsp | 30 mL all-purpose flour 4 oz | 125 mL grated cheddar cheese 3 Tbsp | 45 mL light sour cream 3–4 large green onions (scallions), thinly sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350°f (180°c) oven. Set aside until cool enough to handle. Sauté the shallot, salt and pepper in olive oil for 5 to 8 minutes over medium heat. In a bowl, whisk together the half-and-half, milk and flour. Garnish each bowl of soup with grated cheddar cheese, sour cream and sliced green onion, or any other potato toppings that you enjoy. Recipe excerpted from Soup (Whitecap Books) by Pam ReissAmazon.com Soup Photos By: Photo by Chris Freeland, food styling by Claire Stubbs

Homemade Spicy Tomato Soup Recipe Photo: Teri Lyn Fisher Looking to kick up a classic soup recipe? This spicy comfort food from Chloe’s Vegan Italian Kitchen is far from that canned Campbell’s classic you ate as a kid. What You’ll Need: For the soup: 2 tablespoons olive oil1 onion, roughly chopped2 garlic cloves, minced2 teaspoons sea salt2 teaspoons Italian seasoning¼ teaspoon crushed red pepper1 (28-ounce) can fire-roasted whole tomatoes3 cups vegetable broth1 cup canned coconut milk, plus extra for drizzling2 tablespoons brown sugarChopped fresh basil for garnish For the croutons: 2 tablespoons olive oil2 cups (1-inch) bread cubesSea saltFreshly ground black pepper Directions: For the soup: In a large pot, heat oil over medium-high heat and sauté onion until soft. For the croutons: In a large skillet, heat oil and sauté bread cubes until lightly toasted, about 10 minutes. More Must-Clicks: Homemade Chicken Noodle Soup Done Right Must-Make Baked Potato Soup Tomato Soup with a Grilled Cheese Crostini Like this: Like Loading...

Mexican (Very) Vegetable and Bean Soup with Jalapeño-Herb Topping This easy, slightly spicy (although the heat is really up to you) soup can be made with whatever is seasonal. The main thing to keep it vaguely on a Mexican wave(length) is actually the herbs, lime and pickled jalapenos – all easily obtained year round. Do adjust to your own palate, although I have deliberately kept it on the family-friendly end of the spectrum. “For once”, you might legitimately add. ;-) Enjoy xx 1 red onion, finely chopped 3 cloves garlic, finely minced or smashed 4 medium carrots, finely chopped 1 tsp cumin seeds, toasted and ground to a powder 1.7 litres (60 fl oz) light vegetable stock 6 medium ripe tomatoes, chopped OR tin/jar of best-quality whole tomatoes (crush them as you add to the pan) 100g (3.53 oz) greens of choice, chopped rather small – kale, chard, broccoli leaves, spring greens, cabbage, beet leaves 1 courgette/zucchini, cut into small pieces A good handful of sugarsnap peas, mangetout/snowpeas, or shelled peas Zest and juice of one lime 1. 2. 3.

Leek and Potato Soup Method Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Place a large pan on a high heat and add 2 tablespoons of olive oil. Peel the potatoes and cut them into 1cm dice. Remove the pan from the heat. Hearty Beef Soup Look no further, this is the BEST EVER Hearty Beef Soup! With tender, juicy chunks of beef that melt in your mouth and a glorious rich soup loaded with vegetables, it is truly the ultimate comfort food. This simple recipe has minimal active time, and it is sure to be on your table again and again. It has been on ours! This Best Ever Hearty Beef Soup was created 2 years ago and has become our #1 all time recipe with millions of views. CHECK OUT OUR VIDEO ABOVE (You will want to watch it with the sound on! You may remember my Miami adventure and the discovery of my new love, entwine. Since we arrived home, I have been happily enjoying all four of the entwine varietals, although Chad (my husband) prefers the Merlot. I have been checking out the back of the bottles to see what will go in which recipe. Pairings are what brought me to our next bottle. I wanted to create the ultimate beef soup for Chad. The right cut of meat results in this tender melt in your mouth beef. Enjoy!

Ham and pea soup with crispy onions and feta A hearty, delicious soup packed with lots of flavour. Dried split green peas are combined with crumbled pieces of feta cheese, strips of gammon steak and lots of green vegetable and herbs - making it a vibrant meal to tuck into. Drain the soaked peas and tip into a large pan. Cover with 1.5ltr (2 1/2pt) water, then add the onion and bay leaves. Bring to the boil, skimming of any scum that forms, then simmer for 45 minutes, until tender. Drain the peas and return to the pan. Meanwhile, heat the oil in a large frying pan over a low heat. Wipe most of the oil from the pan, then increase the heat and fry the gammon for 2-3 minutes on each side, or until cooked through. Stir the spinach into the soup and then, using a stick blender, whizz until almost smooth. See more Soup recipes

Hearty chicken soup Warm up with a hearty chicken soup with a twist, this version is chock full of wholesome root vegetables leaving you feeling fuller for longer. For the stock, place the chicken, carrot, celery, onion, peppercorns, bay leaves and parsley in a large stockpot. Add cold water until the chicken is just covered, bring to the boil and simmer for 45 minutes or until the chicken is tender and the meat is falling off the bone. Remove the chicken from the stock and leave to cool slightly. For the soup heat the olive oil in a large saucepan, add the onion, carrot, celery and leek, and fry over a low heat until softened. Strain the stock into the softened vegetables and discard the bones, stock vegetables, peppercorns and bay leaves. Bring the soup to the boil, add 200g (7oz) cooked chicken (reserve the rest for making another recipe – like the sesame, chilli and ginger chicken noodle salad) and the shredded cabbage and simmer for 3-4 minutes. See more #EvenBetter recipes

super easy beef and cabbage soup 25.2K Flares Facebook 5K Google+ 4.7K Pin It Share 15.6K 15K+ Twitter 0 Email -- Email to a friend Filament.io 25.2K Flares × This soup could not be easier to make, just throw all the ingredients into a pot and 1 hour later enjoy the most delicious beef and cabbage soup. It’s perfectly seasoned, and hearty enough for dinner. from: ben rayl problems viewing this recipe? The ultimate satisfying weight-loss soup I think it’s a happy coincidence that January is not only national soup month, but also the peak of people’s efforts to lose weight. Research shows that soups can help you lose weight: in one study, published in the journal Physiology & Behavior, people consumed the fewest calories on days when they ate soup rather than the same ingredients in solid form. Soup has a high water content, which can help you feel full. Don’t Miss: Top 5 Best Foods for Weight Loss (and 5 That Make You Gain) 5 Ingredients of a Get-Skinny Dinner In the January/February issue of EatingWell Magazine, Joyce Hendley, co-author of the James Beard Award-winning cookbook The EatingWell Diet, wrote about a recipe she developed for the ultimate weight-loss soup, a skinny, super-satisfying vegetable minestrone soup inspired by a favorite Weight Watchers recipe: “I’ll never forget the moment in a Weight Watchers meeting when the conversation turned to ‘The Soup.’ Must-Try: 20 Delicious Low-Calorie Creamy Soup Recipes

Spicy zucchini soup Spicy zucchini soup This zingy soup may be prepared ahead of time and reheated just before serving. Or, in the dog days of summer, you may prefer to serve it cold. You can control the zinginess by deciding to use cayenne pepper, or not. As for the broth, it’s not absolutely necessary. If you have some chicken or veggie broth on hand, fine, but if not you can use water, as I often do. 1 quart (1 liter) homemade chicken broth, homemade vegetable broth or water1 pound (500 g.) zucchini1 medium onion1 tsp. sea salt or table salt1 tsp. dried tarragon1 tbsp. fresh lemon juice1/2 tsp. ground cuminfreshly ground black pepper1 small dried cayenne pepper (optional)2 tbsp. crème fraîche or 1 tbsp. heavy cream plus 1 tbsp. sour cream fresh herbs: basil, cilantro, dill (optional) Pour the broth or water into a soup pot. Rinse the zucchini, remove the ends and cut into chunks. Add the zucchini, onion, salt and tarragon to the soup pot. Remove the onion from the soup pot and discard.

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