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
persian-style pilaf with chickpeas, mint & harissa recipe I'm finding it a little hard to believe we are in 2011 already. It only feels like yesterday I was welcoming my first born into the world... and now she will be turning 5 this year! People are forever going on about how fast kids grow up. I now understand what they were talking about. However, I do remember in those first few torturous months when sleep was but a distant memory, having thoughts of it lasting forever.There was definitely a little bit lot of, What have I signed myself up for? And then bam, Ada's nearing 5 and Kye 3. This persian-style pilaf is my version of a harissa chicken rice salad featured in the latest issue of Cuisine magazine. I found as I ate the leftovers straight from the fridge the next day, that it keeps well. I hope you are all having a wonderful holiday season (in the sun and the snow!). persian-style pilaf with chickpeas, mint & harissa recipeThis pilaf can be served hot, warm or at room temperature. pilaf
Jamie Oliver’s sweet potato and chorizo soup — pork, knife & spoon It's January. It's probably cold where you are. Here, the grey is raining down on bare branches and the sun is so hidden that it's almost easy to think it doesn't exist. Soup weather. We are big fans of Jamie Oliver. Surely you must know that by now. We can too. So this soup, from Jamie Oliver's new book, combines sweet potatoes (winter = root vegetables) and chorizo (always a good idea, in any season). In the mouth, the soup is even better than on the page. You will want to drink this too. Sweet Potato and Chorizo Soup, from Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals Bring the stock to boil in a saucepan. Bring a large pot to medium-high heat. Cook until the carrots have softened but are not falling apart and the onions have turned a little golden, about 10 minutes. Pour in the hot stock. Season the soup with salt and pepper. Blend the soup with an immersion blender (easiest) or by pouring it into a large blender or food processor. jfdghjhthit45
Easy Tomato Soup Recipe Drop the soup cans and make your own hearty soup. Making your own soup doesn’t have to be a kitchen nightmare. As a college student, canned soup has always been the go-to option, but it’s usually loaded with salt and not as great as it could be. Surprisingly enough, making your own soup really isn’t that difficult. This tomato soup recipe is quick and requires relatively little skill to perfect. Tomato Soup Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Servings: 4 Easy Ingredients: 2 teaspoons olive oil 3 garlic cloves, minced 3 cups chicken broth 3 cans diced tomato Salt Basil (optional) Directions: Heat oil in large saucepan over medium heat.
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. Chickpea Avocado Salad You want an easy lunch that's healthy and filling, right? Look no further than this zesty avocado chickpea salad, bursting with fresh dill, lemon, celery, cucumbers, and carrots. Even though it's served on just half an English muffin, you'll feel satisfied until dinner because it's full of fiber and protein. It throws together in less than 10 minutes, and you can even make a batch ahead of time to have a few days' worth of meals all ready when hunger strikes. You'll fall hard for those tender smashed chickpeas, the creamy avocado, and those crunchy salted sunflower seeds. Ingredients 1 ripe avocado 1/4 cup tahini or Goddess Salad Dressing 1/2 lemon 15-ounce can of chickpeas, rinsed and drained 1/2 cucumber, diced 2 stalks celery, chopped 1 large carrot, chopped 2 tablespoons fresh dill 3 tablespoons salted sunflower seeds Sea salt and pepper, to taste 2 English muffins 8 cherry tomatoes, halved Directions Add the avocado, tahini, juice from half a lemon, and chickpeas to a bowl. Category
Roasted Garlic Soup with Parmesan Cheese Recipe at Epicurious Preparation Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Melt butter in heavy large saucepan over medium-high heat. Divide grated cheese among 4 bowls and ladle soup over. 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
Cauliflower & spiced chickpea soup (VG). (Co-op) Feeds 4 • Ready in 40 mins 3 red onions, 2 diced, 1 sliced 1 tbsp Co-op vegetable oil 1 red pepper, diced 1 tbsp ground cumin 2 tsp mild chilli powder 1 tsp paprika ½ tsp ground cinnamon 400g can Co-op chopped tomatoes 4 tbsp cider vinegar 2 tbsp Co-op Fairtrade light brown sugar 125g Co-op dried red split lentils 2 x 400g cans Co-op red kidney beans, drained and rinsed 2 tbsp cocoa powder Cooked Co-op basmati rice, to servePut the diced onion and oil in a deep saucepan and fry on a medium heat for 5 mins, until almost soft. Stir in the pepper and spices, cook for another 5 mins, then add the tomatoes, 2 tbsp of the vinegar, 1 tbsp of the sugar and the dried lentils. Fill the tomato can with water and add to the pan, then half-fill again and add that too. Bring to a simmer and cook for 15 mins. TOP TIP This works really well with baked sweet potato instead of rice
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...
Pizza expressed three ways recipe - BBC Food Preheat the oven to 240C/475F/Gas 9. Put the flour, yeast and salt into a large bowl and stir to combine. Make a well in the centre and add the oil and 175ml/6fl oz of warm (but not too hot) tap water. 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.