This is one of those hearty feel good soup recipes that is full of vitamins and minerals and can be eaten as a meal on its own. To make fun for the kids you can use alphabet noodles. This pasta soup has a really rich and homely flavour.. it has become one of my all time favorite soup recipes.
What you need
75g finely chopped bacon
1 large onion finely chopped
2 or 3 celery sticks chopped
2 carrots chopped
Palm of chopped flat leaf parsley
50ml olive oil
550g potatoes diced small
1 large tomato chopped small
5 cups vegetable stock
100g spaghetti broken into small pieces(or any pasta really)
Palm of pecorino or parmesan cheese
In a large pot over a medium heat add a little olive oil, add the onion, carrots, celery, parsley and bacon. Cook until the onion is soft. Stir around and ensure that the onion does not brown.
Add the potatoes, tomatoes and the stock, increase the heat bringing it to the boil, reduce heat, cover the pot and simmer for around 20 minutes until the potatoes are soft. Taste the soup at this stage and add salt if necessary.
Add the broken spaghetti pieces and simmer until the spaghetti is al dente. This should be around 6 minutes but taste from time to time to make sure.
Add the cheese and served with garlic bread. You are going to love it.
I sometime add a little cheese to the garlic bread and pop it under the grill for a few seconds, not for the health conscious but bloody marvelous I tell you. Make yourself some herb butters with garlic for anytime garlic bread.
Chicken noodle soup is so synonymous with winter and generally leaves us all feeling better. If you have a friend feeling sick, chicken soup will sort them out.
No more out of a tin soups this winter, give it a try you will be pleasantly surprised.
Butternut soup is a perfect, any-time soup that is extremely tasty. Perfect for those freezing winter days! You can use pumpkin instead of butternut if you feel like a flavour change. If you have one of those hand blenders use that in the pot. If you don’t go here to get one, they are the handiest things in the kitchen. (4 people)
What you need
25 ml sunflower oil
1 large chopped onion
1 teaspoon curry powder
pinch ground ginger
Half cup milk
500g cubed and peeled butternut
1 medium peeled and chopped potato
2 peeled and chopped apples
1 tablespoon butter
pinch ground cinnamon
3 cups chicken stock
Half teaspoon sugar
1 bay leaf
Whipped cream to garnish
Heat the oil and butter bogether and Sauté onions until golden.
Add pumpkin, potato and apples and cook for 2 mins then add the spices and cook for a further 2 mins.
Add stock, milk, salt, sugar and bay leaf, bring to the boil then reduce heat and simmer for 25 mins. Remove from the heat and allow it to cool until lukewarm.
Remove bay leaf and puree soup.
Reheat and serve with a little cream and some nice crusty warm bread.
Leek and Potato soup
Vichy sois soup in winter is a must have, it is thick, creamy, healthy and delicious.
I hav’nt been eating enough veg lately and wanted to try lentils, so I made this soup from what I remember being really tasty and was not dissapointed. It was so morish I had to tell myself more than once to leave a bit for tomorrow.
If you are a single guy like me or a single woman for that matter who neglects to eat enough veggies from time to time then this one will set you in good stead, and the best thing about it is that you can add almost anything to it and make it a full on meal.
You will need
Stock, chicken or veg stock depending on what flavour you feel like or what you are going to add to it. Personally I use chicken stock 90% of the time, vegetable quantities will vary and you can add almost any vegetable, make a pile of your favorite vegetables that is about 1/3 more than you think you will need.
These are the basic veg that you should have in any soup and then you can go to town, add whatever your favorite veg is to the list and even a few of those never tried before veg, lets face it, how bad can they really taste! They can only be good for you.
The process (10 minutes max )
Chop up the veg into nice bite size pieces, not too small, we are after a good hearty meal in a soup kind of setup. Make up some stock (read the package), generally I make 500ml and thats good for about 4 servings.
Put a large pot on the stove at a medium to high heat. Add a little olive oil and fry the unions a little or until they are glistening, sometimes I throw in all the veg and give them a bit of a fry for no other reason than I feel like it and it starts to smell good.
Then all you need to do is add the stock, not quite covering the veg, turn down the heat to a low heat and simmer it for about 10-15 minutes with the lid on and you’re done. Now you can chop up a few herbs, grate a little parmesan(my favorite) or chop up a spring onion and sprinkle on top of your soup, a grind of pepper and a pinch of salt before eating.
When you add meat or chicken, fry it up with the onions befor adding the stock. I like to shred chicken in my soup, it gives it a kind of chinesey feel.