Leek and Potato Soup
Method Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices. 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.
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. 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?
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.
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. Step 2 Add remaining oil to the pan. 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.
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. Add the beans and red pepper, bring back to the boil and cook for 10 minutes. Meanwhile, grill one side of the baguette slices. See more Soup recipes
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. Cut the potatoes into 1-inch (2.5 cm) cubes. 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 Search recipes by keyword:
