Chunky Soups Recipes

Chunky Beef & Vegetable Soup Recipe

 

 

Ingredients

• 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
• 1 teaspoon salt, divided
• 1 teaspoon salt-free seasoning blend, divided
• 3/4 teaspoon pepper, divided
• 2 tablespoons olive oil, divided
• 4 large carrots, sliced
• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 2 garlic cloves, minced
• 1 cup Burgundy wine or additional reduced-sodium beef broth
• 4 cups reduced-sodium beef broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 bay leaf
• 4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

 

Directions

1. Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan.
2. In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer.
3. Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours.
4. Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf. Yield: 8 servings (3 quarts).

 

 

 

Chunky minestrone soup

 

 

Ingredients

• 3 large carrots, roughly chopped
• 1 large onion, roughly chopped
• 4 celery sticks, roughly chopped
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 2 large potatoes, cut into small dice
• 2 tbsp tomato purée
• 2l vegetable stock
• 400g can chopped tomatoes
• 400g can butter or cannellini beans
• 140g spaghetti, snapped into short lengths
• 1⁄2 head Savoy cabbage, shredded
• crusty bread, to serve

 

Method

1. In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
2. Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
3. Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins. Season to taste and serve with crusty bread.

 

 

Winter minestrone with pesto croutes

 

 

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 100g unsmoked lardons or chopped streaky bacon
• 2 large carrots, chopped
• 2 sticks celery, chopped
• 1 medium potato, chopped
• 2 garlic cloves, finely chopped or crushed
• 400g can chopped tomatoes
• 1l vegetable stock (from granules or a cube)
• 2 tsp chopped sage leaves, or 1 tsp dried
• few cabbage leaves, shredded
• 400g can haricot beans
• handful chopped parsley

For the pesto croutes

• slices of crusty bread
• 3 tbsp olive oil
• 1 tbsp pesto

 

 

Method

1. Heat the olive oil in a large pan, add the onion and lardons or bacon and fry for about 5 mins until the onion is starting to brown. Tip in the carrots, celery, potato and garlic, stir well and cook for a few minutes.
2. Add the tomatoes, stock and sage, and bring to the boil, stirring. Reduce heat to simmer and cook partly covered for 30 mins, stirring in the cabbage after 15 mins. Drain and rinse the beans and add to the pan with the parsley. Season and serve with pesto croûtes, see right, or crusty bread.
3. For the pesto croûtes: Cut 3-4 slices of crusty bread into chunks, about 2cm thick. Tip into an ovenproof pan. Mix the olive oil and pesto, then add to the bread, tossing it with your hands until the croûtes are evenly coated. Bake in a moderate oven for about 10 mins until crisp.

 

 

 

 

Chunky root veg soup with rolls

 

 

Ingredients

• 1 medium swede (500g/1lb prepared weight)
• 1 large carrot
• 1 medium parsnip
• 1 large onion
• 2 cloves garlic, peeled and left whole
• 2 sprigs of rosemary
• 2 tbsp oil
• 1 litre (13/4 pints) hot vegetable stock
• 400g can butter beans, rinsed and drained
• Salt and ground black pepper

For the bread rolls (makes 12):

• 500g (1lb) plain, strong white bread flour
• 1 level tsp salt
• 1 level tsp caster sugar
• 7g sachet easy-blend dried yeast
• 150ml (1/4 pint) semi-skimmed milk
• 2 tbsp olive oil
• 1 tbsp sesame seeds
• 2 tsp poppy seeds

Method

1. Set the oven to 200°C/400°F/Gas Mark 6. Peel veg, cut into chunks and put in a roasting tin. Add the garlic and rosemary, and mix in the oil. Roast for 30-40 mins.
2. Transfer the veg to a large pan, add the stock, bring to the boil, then add the butter beans and simmer for 10 mins, while the rolls are cooking. Season well. Add more stock or whizz the soup with a stick blender, if you like.
3. To make the rolls: Mix the flour, salt, sugar and yeast in the bowl of a food mixer with a dough hook. Pour 150ml (1⁄4 pint) boiling water into a measuring jug. Top up with the milk and add the oil and 2 more tbsp hot water. Pour into the flour, then mix on a low setting for 5 mins. Take dough out and knead by hand for a few mins. Put the smooth ball of dough in an oiled bowl, cover with oiled cling film. Leave in a warm place to double in size — about 45 mins. Knock dough back, then divide it into 12 (about 75g/21⁄2oz) each. Shape into rolls and put on a floured baking tray. Cover with oiled cling film. Leave in a warm place to rise for 15-20 mins.
4. Set the oven to 200°C/400°F/Gas Mark 6. Brush tops with a little salty water and sprinkle with seeds. Bake for 20 mins. Serve warm

Borlotti bean and kale soup

 

 

Ingredients

• 1tbsp olive oil
• 1 onion, peeled and diced
• 1 large carrot, peeled and diced (about 200g)
• 1 large potato (300-400g, peeled weight) cut into small chunks
• 1tbsp tomato purée
• A few fresh thyme sprigs and 2 bay leaves
• 1ltr hot vegetable or chicken stock
• 400g can borlotti beans, drained and rinsed
• About 125g chopped curly kale
• Shaved Parmesan, optional
• Crusty bread

Method

1. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for about 5 minutes.
2. Add the potato, tomato purée, thyme and bay, stir well for a couple of minutes and pour in the stock. Bring to the boil then simmer gently for 10 minutes, partially covered.
3. Stir in the beans and some seasoning. Bring back to the boil then put the kale on top and let it steam for 5 minutes.
4. Spoon into warm bowls. Top with Parmesan. Drizzle with olive oil and serve with crusty bread.

 

 

Clam chowder

 

 

Ingredients

• 2tbsp butter
• 2 onions, finely chopped and separated equally into 2 bowls
• 2 bay leaves
• 1kg clams
• 200ml white wine
• 6-8 potatoes, cubed
• handful fresh parsley, chopped
• 2 celery, finely diced
• 1 leek, finely chopped
• 500ml milk
• 300ml cream
• 2 smoked fish fillets, such as smoked mackerel or smoked haddock
• 2 white fish fillets, such as cod or mackerel
• 200g green beans, finely chopped
• 1 can creamed corn
• 1 can sweetcorn
• 8 crusty white bread roll

Method

1. Place a large saucepan over a medium heat. Add 1 tablespoon butter and the onion, season well then cook for 5-6 minutes or until the onions start to soften. Add the torn bay leaves, clams in their shells and the white wine.
2. Cook the clams for 3-4 minutes then remove the clams from the pan and reserve in another bowl. Add the potatoes, put the lid on the pan and continue to cook until the potatoes have softened but still hold their shape.
3. While the potatoes are cooking, pick the clam meat out of their shells and mix into a bowl with the parsley.
4. Take a large pot and saute the remaining onion with the celery and leek in the remaining butter over a medium heat, season with salt and pepper and cook for a few minutes until soft. Add 800ml of the milk and place the smoked fish skin side up into the milk then bring to the boil.
5. Once the fish has cooked, removed from the pan and leave to cool slightly before flaking the flesh away from the skin.
6. Add the green beans, creamed corn and sweetcorn to the milk then add the potatoes, smoked fish and uncooked cod. Bring it back to the boil then add the clam and parsley mixture.

 

 

Pho soup

 

 

Ingredients

• 1litre beef stock
• 4cm piece of root ginger, cut into matchsticks
• 2 cloves
• 1 red chilli, finely chopped
• 2 cloves garlic, sliced
• 2 tbsp Thai fish sauce
• 4 spring onions, shredded
• 150g rice noodles
• 100g beansprouts
• 2 heads pak choi, sliced
• Small handful each of coriander and mint leaves plus sprigs of mint, to garnish
• 200g sirloin steak, thinly sliced
• Juice of 1 lime plus lime wedges, to garnish
• Hoisin sauce, to serve

Method

1. Place the stock in large pan with the ginger, cloves, chilli, garlic and fish sauce. Bring to the boil.
2. Add the spring onions, noodles, beansprouts and pak choi and return to the boil.
3. Add the lime juice, coriander and mint leaves and ladle the soup into bowls. Add the steak to each bowl with a sprig of mint, a lime wedge and a spoonful of hoisin sauce

 

 

Mexican bean and sausage soup

 

 

Ingredients

• 1tbsp sunflower oil
• 350g smoked pork sausage, sliced
• 1 onion, peeled and finely chopped
• 1 garlic clove, peeled and crushed
• 2 large carrots, peeled and diced
• 2 potatoes, peeled and diced
• 1tbsp hot chilli powder
• 600ml hot vegetable stock
• 400g can cannellini beans, drained and rinsed
• 198g can sweetcorn, drained
• 1 green pepper, deseeded and chopped
• Salt and freshly ground black pepper
• Crusty bread, to serve

Method

1. Heat the oil in a large pan and fry the sliced sausage over a medium-high heat for 3-4mins. Remove with a slotted spoon and set aside. Add the onion, garlic, carrots and potatoes to the pan. Cover and cook gently for about 10mins, stirring occasionally until the vegetables begin to soften.
2. Stir in the chilli powder and vegetable stock and bring to the boil. Return the sausage to the pan with the beans, sweetcorn and pepper and simmer for 15-20mins until all the vegetables are tender. Season to taste with salt and freshly ground black pepper and serve in warmed bowls with crusty bread.

 

Mulligatawny soup with spicy potato wedges

 

 

Ingredients

• 300g (10oz) lamb neck fillet
• 2 tbsp medium balti curry paste
• 1 tbsp olive oil
• 1 medium onion, peeled and roughly chopped
• 1 large carrot, peeled
• 1 parsnip, peeled
• 1 medium potato, peeled
• 1 red pepper, deseeded
• 500g carton passata
• 900ml (1½ pints) hot lamb, chicken or vegetable stock
• Salt and ground black pepper
• 180g pack frozen cooked basmati rice
• Fresh coriander, to garnish

For the potato wedges:

• 3 large baking potatoes
• 2 tbsp vegetable oil
• 2 tsp cumin seeds

 

 

Method

1. Set the oven to 200°C/400°F/Gas Mark 6. Rub the lamb all over with 2 tsp of the curry paste. Put in a roasting tin, cover with foil, and roast for 45 mins. Set aside to rest for 10 mins or longer, then shred the meat.
2. Meanwhile, heat the oil in a large pan over a low heat, add the onion and cook for 5 mins until softened. Chop the carrot and parsnip into thick slices and the potato and pepper into 1cm (½in) chunks. Add to the pan and cook for a few minutes.
3. Increase the heat and stir in the rest of the curry paste, cook stirring for 2 mins, then pour in the passata and the stock. Season, bring to the boil, then reduce the heat, cover and simmer for 20 mins or until the veg are just tender. Add the rice and shredded lamb and heat through. Serve sprinkled with torn coriander leaves.
4. To make the potato wedges: Scrub the potatoes and cut into wedges (5-6 per person). Brush them all over with oil, put on a Teflon-lined baking sheet, sprinkle them with cumin seeds. Roast in the oven for 45 mins while the lamb is cooking, turning them halfway through cooking.

 

 

Soya bean and pea soup

 

 

Ingredients

• 200g frozen soya beans (also called edamame beans)
• 200g frozen peas
• 500ml hot vegetable stock
• 6 spring onions, trimmed and chopped
• 1 small bunch basil leaves
• 1 handful (50g) rocket leaves
• 300ml light soya milk

Method

1. Put the frozen soya beans, frozen peas, vegetable stock and spring onions in a pan. Bring to the boil and simmer for five mins.
2. Add the basil and rocket leaves and light soya milk. Separate the mixture in to two bowls. Blend the mixture in one of the bowls until it's smooth, leave the other bowl of soup chunky. Combine both mixtures and warm through to serve

Slow-cooker pea and ham soup 

 

 

Ingredients

• 1.1kg (21/2lb) unsmoked ham
• 1 bay leaf
• 1tbsp olive oil
• 1 onion, finely chopped
• Salt and freshly ground black pepper, season to taste
• 1tbsp Dijon mustard
• 3 garlic cloves, finely chopped
• 2 sprigs of rosemary handful of thyme, leaves only
• 900ml (11/2 pints) hot beef stock for the slow cooker OR 1.2 litres/2 pints for the traditional method
• 450g (1lb) frozen peas
• 3 potatoes, peeled and chopped into bite-sized pieces

Method

Slow cooker method:

1. Preheat the slow cooker, if required. Sit the ham and bay leaf in the slow cooker and cover with 900ml (11⁄2 pints) of water. Cover and cook on auto/low for 8 hrs or on high for 4 hrs, then remove the ham and set aside. Discard the stock, or strain and reserve a little to add to the soup.
2. Heat the oil in a large heavy-based pan over a medium heat, add the onion, and cook for 3-4 mins until soft. Season with salt and pepper, then stir in the mustard, garlic, and herbs (reserve some thyme leaves for garnish). Add a little stock and bring to the boil, then tip in the peas (if you prefer them puréed, pulse them gently in a liquidizer or use a stick blender).
3. Transfer to the slow cooker, add the remaining stock and the potatoes, cover, and cook on auto/low for 8 hrs or on high for 4 hrs.
4. Remove any fat from the ham, chop into bite-sized pieces, and stir into the soup. Taste and season as needed. Garnish with the reserved thyme leaves and serve with wholemeal bread.

OR

Traditional method:

1. Add the ham and bay leaf to a large pan, cover with 1.2 litres (2 pints) of water and bring to the boil. Partially cover, reduce to a simmer, and cook for about 1 hr or until the ham is cooked.
2. Skim away any scum that comes to the surface of the pan as you go. Discard the stock, or strain and reserve a little to add to the soup. Set the ham aside until cool enough to handle.
3. Heat the oil in a large heavy-based pan over a medium heat, add the onion, and cook for 3-4 mins until soft. Season with salt and pepper, then stir in the mustard, garlic, and herbs (reserve some thyme leaves for garnish). Add a little stock and bring to the boil, then tip in the peas and remaining stock. Bring to the boil, reduce to a simmer, and cook for 45 mins, topping up with hot water as needed.
4. About 20 mins before the end of the cooking time, bring a separate pan of water to the boil. Add the potatoes, bring back up to the boil, and then simmer for 12-15 mins until soft. Drain and set aside.
5. Remove the rosemary from the soup, then use a stick blender to gently purée the peas, or ladle them into a liquidizer and pulse a couple of times. Return them to the pan and stir in the potatoes.
6. Remove any fat from the ham, chop into bite-sized pieces, and stir into the soup. Taste and season as needed. Garnish with the reserved thyme leaves and serve with wholemeal bread.

 

 

Chicken gumbo

 

 

 

Ingredients

• 2tbsp olive oil
• 400g skinless chicken fillets, thinly sliced
• 150g smoked pork sausage, sliced
• 1 onion, peeled and finely chopped
• 2 garlic cloves, peeled and chopped
• 2 celery stalks, chopped
• 1tbsp Cajun seasoning
• 1tsp dried thyme
• 1tbsp flour
• 600ml hot chicken stock
• 3tbsp tomato puree
• 2 ripe tomatoes, peeled and chopped
• Salt and freshly ground black pepper
• Boiled rice, to serve
• Chopped spring onions, to gar

Method

1. Heat half the oil in a large deep frying pan and fry the chicken over a high heat for 3-4 mins until browned. Add the pork sausage and fry for a further 2-3 mins. Remove the chicken and sausage with a slotted spoon and set aside.
2. Add the rest of the oil to the pan and fry the onion, garlic and celery for 5 mins until beginning to soften. Stir in the Cajun seasoning and thyme and cook for 1 min then stir in the flour and cook, stirring all the time, until browned. Gradually stir in the stock and tomato puree and bring to the boil.
3. Return the chicken and sausage to the pan with the tomatoes and cover and simmer for 20-25 mins until the liquid has thickened and the chicken is very tender. Season to taste with salt and freshly ground black pepper. Serve in warm bowls topped with mounds of boiled rice and garnished with chopped spring onions.

 

 

 

Winter vegetable and bacon soup

 

Ingredients

1kg packet frozen winter vegetable mix

8 rashers streaky bacon

100g (31/2oz) ready-shredded cabbage

900ml (11/2 pints) boiling water

2 ham or vegetable stock cubes

Salt and freshly ground black pepper

Method

1. Set the oven to 220°C/425°F/Gas Mark 7.
2. Tip the vegetables into a roasting tin and cook them for about 45 minutes until they are tender.
3. Chop the bacon rashers and dry-fry them until crispy. Microwave or steam the cabbage.
4. Pour the boiling water into the roasting tin and add the stock cubes. Use a stick blender to whizz the vegetables for a few seconds to puree some of them, but leaving some chunky bits. Stir to make sure the stock cubes have dissolved completely and season to taste.
5. Spoon the soup into bowls and top with cabbage and bacon

 

 

 

 

Chicken noodle soup

 

 

Ingredients

• 225g chicken breast fillets, skinned
• 1tbsp olive oil
• 2 red peppers, de-seeded and sliced into thin strips
• 4 spring onions, trimmed and cut into thin strips
• 1.2ltr hot chicken stock
• 225g vermicelli noodles
• 150g baby spinach leaves

Method

1. Cut the chicken breasts into bite-sized pieces. Heat the oil in a large saucepan. Add the chicken and cook for 2-3 mins, stirring until just golden. Add the peppers and stir-fry for 1 min then add the spring onions and stir-fry for 1 min more.
2. Stir in the stock, season with salt and freshly ground black pepper and bring up to the boil, reduce the heat slightly and add the noodles. Simmer for 4-8 mins see That’s good to know) or until the noodles are just beginning to soften. Add the spinach and heat until just wilted. Serve straight away in warm bowls.

 

Spring veg soup

 

 

Ingredients

• 1 litre hot vegetable or chicken stock
• 1 small onion, peeled and finely chopped
• 100g Chantenay or baby carrots, trimmed and halved lengthways
• 1 stick celery, finely sliced
• 4 baby leeks, trimmed and chopped
• 2 cloves garlic, peeled and finely sliced
• 250g baby new potatoes, quartered
• 100g fresh or frozen peas
• 3-4 heads baby pak choi or spring greens
• About 12 mint leaves

Method

1. Bring the stock to the boil in a large pan. Add the onion, carrots, celery, leeks and garlic. Return to the boil, then add the potatoes. Simmer for 12-15 mins, until just tender.
2. Add the peas, then put the pak choi on top, so it’s just below the level of the stock, and simmer for another 5 mins.
3. Spoon into warm bowls and garnish with the mint, roughly chopped

 

 

Japanese broth with udon noodles

 

Ingredients

• 175g dried udon noodles or use rice noodles
• 1.5 litres vegetable or beef stock (use 3 cubes)
• 5cm piece of fresh root ginger, sliced into thin slivers
• 1 sachet miso instant soup paste (or use frozen Thai herbs or some Thai green curry paste, to taste, for a Thai version)
• 1-2tbsp fish sauce or soy sauce, to taste
• 1 red chilli, deseeded and thinly sliced
• 1 large clove garlic, thinly sliced, optional
• 250g mixed mushrooms — button, shiitake, oyster, thinly sliced or torn into bite-sized pieces
• 100g mangetout, cut into fine strips
• 150g finely sliced fillet steak
• 2 spring onions, trimmed and shredded, optional
• Lime wedges, to serve

 

 

Method

1. Cook the noodles in a large pan of boiling salted water, according to pack instructions until tender, for 6-8 mins. Drain them, then rinse in cold water and set aside.
2. Meanwhile, heat the stock with the ginger in a large pan. Whisk in the miso paste (or Thai herbs/paste) and fish or soy sauce. Bring to the boil, then add the chilli, garlic and mushrooms and simmer for 3 mins.
3. Add the mangetout and then the meat. Simmer for 2 mins. Season to taste with more fish or soy sauce.
4. Divide the noodles between 3-4 warm bowls and spoon the hot broth over. Sprinkle over shredded spring onions, if using, and serve with lime wedges

 

Chicken soup

 

 

Ingredients

• 1 small/medium chicken
• 2.5 litres (5 pts) water
• 2 chicken stock cubes (optional, not for gluten-free version) or use extra chicken wings
• 1 large onion, peeled and quartered
• 3 carrots, thickly sliced
• 2 celery stalks with their leaves, cut into large chunks
• 1 medium leek, trimmed, reserve green part, chop the rest
• 6 fresh parsley stalks
• 2 sprigs fresh thyme
• 2 garlic cloves, chopped (optional)

Method

1. Cut the chicken into four portions (two breasts and two leg portions), removing any visible fat and cutting off the skin from the neck and the tail openings. Put all the pieces into a very large pan, along with the carcass (this will add extra flavour), then pour in the water and add a teaspoon of salt.
2. Bring to the boil, then immediately turn down the heat to simmer. Find a large spoon and skim off the scum and fat that rises to the surface. Make sure the water is just letting up small bubbles and keep removing the scum until the soup is clear. This will take about 5-10 mins and if you do not look after it at this stage, the soup could taste bitter and look cloudy.
3. Now add all the other ingredients, except the green part of the leek, turn up the heat slightly to bring it back to simmer and carry on removing any froth or scum.
4. When the soup is clear again, turn the heat down as low as possible, place the green part of the leek on top, and put the lid on the pot. Simmer for 2½ hrs, but remove the chicken breast portions after 1 hr (leave in the legs).
5. Lift out all the large solids from the pan, then carefully strain the broth using a large sieve. Press down all the vegetables to extract as much of their juices as you can, then discard them. There should be approximately two litres of broth.
6. If you want to remove the fat floating on the top, take three sheets of kitchen paper and lay them on the surface then remove and throw away. Taste the broth and add more salt and pepper if needed.
7. Shred the breast meat into small strips, add to the broth and re-heat. Add chopped parsley and serve the soup very hot.

 

 

 

Hearty root and barley soup

 

 

 

Ingredients

• 1.5 litres chicken stock
• 4 chicken thighs on the bone, skinned, with fat removed
• 1 large onion, peeled and finely chopped
• 2 small bay leaves and a few sprigs of thyme or rosemary
• 1kg mixed winter veg — we used carrot, turnip, swede, parsnip and celeriac
• 2 sticks celery
• 150g pearl barley
• Salt and freshly ground black pepper
• Freshly chopped parsley, to ga

Method

1. Bring the stock to the boil, then add the chicken thighs, onion and herbs. Cover and simmer over a low heat for 20 mins until the meat is tender.
2. Peel and chop all the winter vegetables and trim and chop the celery. Take the chicken out of the pan with a draining spoon and set it aside.
3. Put all the vegetables in the pan. Bring to the boil, then stir in the barley. Bring back to the boil, reduce the heat, cover and simmer for about 30 mins or until the vegetables are tender.
4. Meanwhile, take the meat off the thigh bones, shred it and keep it warm. Season the soup and ladle it into bowls. Top with shreds of chicken and sprinkle with parsley. Serve with chunks of bread.

 

 

Cod and tomato chowder

 

 

Ingredients

• 3 tbsp olive oil
• 2 medium onions, peeled and roughly chopped
• 2 celery sticks, trimmed and roughly chopped
• sea salt and black pepper
• 2 large carrots, peeled and roughly chopped
• 2 large waxy potatoes, about 400g, peeled and roughly chopped
• 1 yellow pepper, cored, deseeded and  roughly chopped
• few thyme sprigs
• 1 bay leaf
• 400g tin chopped tomatoes
• 900ml fish or chicken stock
• 150g green beans, cut into short lengths
• 2 courgettes, roughly chopped
• few dashes of Tabasco sauce (optional)
• 600g cod fillets, skinned and pin-boned
• bunch of flat leaf parsley, roughly chopped

Method

1. Heat the olive oil in a heavy-based pan. Add the onions, celery and some seasoning, and cook, stirring, over a medium heat for 6–8 minutes to soften. Add the carrots, potatoes, yellow pepper and herbs, and sauté for 5 minutes until the vegetables are lightly golden.
2. Add the tomatoes to the pan and pour in the stock. Cover and simmer for about 7–9 minutes until the vegetables are tender. Now tip in the green beans and courgettes, give the mixture a stir and simmer for another 3 minutes. Check the seasoning, adding a few dashes of Tabasco to spice up the chowder if you like.
3. Lightly season the cod fillets and lay them on the vegetables in the pan. Cover the pan again and simmer for 3–4 minutes until the fish is opaque and just cooked through.
4. Using a spoon, gently break the fish into large flakes. Ladle the hot soup into warm bowls and scatter a handful of chopped parsley over each serving.

 

 

Roast chicken soup

 

 

Ingredients

• 30g butter
• 2 medium onions, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 carrots, peeled and chopped
• 1 litre chicken stock
• 1 tablespoon freshly chopped thyme
• 200-250g cooked chicken, shredded
• Croutons, to serve
• Sprigs of parsley, to garnish

Method

1. Melt the butter in a pan, add the vegetables and cook over a medium heat for 10-15 mins until they start to soften but not colour.
2. Pour the stock into the pan, add the thyme leaves and bring to the boil. Reduce the heat and simmer the soup for 15 minutes. Add the chicken to the pan and cook for a further 5 mins to heat through.
3. Remove the pan from the heat, pour half the soup into the bowl of a food processor and purée it, then pour it back into the pan and mix with the chunky soup. Serve the soup with croutons and garnished with a sprig of parsley.

 

 

Chicken tom yum soup

 

 

 

Ingredients

• 1tbsp vegetable oil
• 6 spring onions, trimmed and sliced
• 400g skinless chicken breast fillets, cut into thin strips
• 1tbsp tom yum paste
• 900ml chicken stock
• 2 kaffir lime leaves
• 150g green beans or mange tout
• Few small whole red chilli peppers, optional
• 1tsp caster sugar
• Squeeze of lime juice
• 1tbsp fish sauce
• Salt and freshly ground black pepper
• Handful of fresh coriander leaves, roughly chopped

Method

1. Heat the oil in a large wok or deep frying pan and fry the spring onions for 2 to 3 mins. Add the chicken strips and stir-fry for 4 to 5 mins until no longer pink. Stir in the tom yum paste and cook for 1 min.
2. Pour in the stock and add the lime leaves and green beans or mange tout and small whole chilli peppers, if using. Simmer gently for 10 to 15 mins until the chicken is just cooked.
3. Add the sugar, lime juice and fish sauce and season to taste with salt and freshly ground black pepper. Stir in the coriander and simmer for 1 to 2 mins until just wilted. Serve in warmed bowls

 

Sweetcorn chowder with cod

 

 

Ingredients

• 2tbsp sunflower oil
• 1 onion, finely chopped
• ½ to 1 green chilli, trimmed, deseeded and finely chopped
• 400g potato, peeled and finely diced
• 250g frozen sweetcorn
• 600ml full fat milk
• 300ml fish stock
• Salt

To serve:

• 2tbsp sunflower oil
• 400g cod fillet, free from skin and bone, cut into small cubes
• 2tbsp freshly chopped parsley

 

 

Method

1. Heat the oil in a large heavy base pan and fry the onion with the chilli (use as much or as little chilli as you like) until softened (about 5 mins).
2. Add the potato and sweetcorn and mix well, then add the milk and fish stock, stir gently and bring to the boil, then reduce to a simmer for 10 mins, or until the vegetables are tender, stirring occasionally. Season to taste with salt.
3. Meanwhile, in a non-stick frying pan, heat the oil, add the cubes of fish and fry, turning carefully until the fish is cooked.
4. Stir the cooked fish into the potato and sweetcorn mixture, mix gently, and simmer for another minute or so, then spoon into warm bowls and garnish with parsley.

 

 

 

Tom yum seafood soup

 

 

Ingredients

• 50g tom yum or red Thai curry paste
• 100g button mushrooms, quartered
• 2 lime leaves
• 1 stick lemon grass, crushed
• 2-3cm piece of ginger, cut into thin matchsticks
• 400g packet mixed seafood, preferably raw, defrosted if frozen, eg, fruits de mer
• Dash of fish sauce
• 1tbsp palm or granulated sugar
• Squeeze of lime juice

• Coriander leaves, to serve

 

 

Method

1. Pour 600ml water into a pan and add the tom yum, or Thai curry paste, mushrooms, lime leaves, lemon grass and ginger and bring to the boil. Simmer for about 5 mins. Add the seafood to the pan and cook for a few mins, until the prawns turn pink.
2. Add the fish sauce to the pan, then the palm or granulated sugar and lime juice to taste. Divide between 2 bowls and serve immediately with torn coriander leaves scattered on top.

 

 

 

Leek and potato soup

 

 

Ingredients

• 4 leeks, chopped
• 4 large potatoes, cubed
• 1tbsp vegetable oil
• 800ml chicken or vegetable stock
• 300ml single cream
• Pinch of grated nutmeg

To serve:

• Croutons
• Grated nutmeg
• Parsley, chopped

Method

1. Sweat 4 chopped leeks and 4 large cubed potatoes in 1tbsp vegetable oil for 10 mins, stirring occasionally until softened but not browned.
2. Add 800ml chicken or vegetable stock, cover and simmer for 15 mins. Season to taste and leave to cool slightly.
3. Liquidise soup until smooth. Return to pan, stir through 300ml single cream and pinch of grated nutmeg. Reheat gently. Garnish with a swirl of natural yogurt, chopped parsley and some crunchy croutons

 

 

Spanish-style potato and chorizo soup

 

 

Ingredients

• 2 tbsp olive oil
• 225g chorizo, cut into 1.5cm pieces
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 hot red chilli deseeded and finely chopped
• 1 green chilli, deseeded and finely chopped
• 1kg potatoes, peeled and cut into 2.5cm pieces
• 50g red lentils
• 500ml hot vegetables stock
• 1 tablespoon paprika
• 1 tsp dried thyme
• Salt and freshly ground black pepper
• Chopped parsley to garnish

Method

1. Heat the oil over a medium heat in a large saucepan or deep sauté pan. Add the chorizo and fry gently for about 2 minutes.
2. Reduce the heat and add the onion, garlic and chillis. Fry gently for about 10 minutes until the onion is softened.
3. Add the potatoes and lentils then pour in the stock.
4. Stir in the paprika, thyme and salt and pepper. Stir everything together well then bring to the boil.
5. Reduce the heat to simmer, cover and cook for about 30 minutes or until the potatoes are softened and tender. Serve piping hot, garnished with the parsley.

 

 

 

Chicken and white bean soup

 

 

Ingredients

• 2tbsp olive oil
• 1 onion, peeled and chopped
• 1 leek, trimmed and thinly sliced
• 2 celery stalks, finely chopped
• 1 garlic clove, peeled and crushed
• 300g skinless chicken fillet, cut into small chunks
• 1 litre chicken or vegetable stock
• 1tbsp fresh chopped oregano
• 400g can cannellini beans, drained and rinsed
• Salt and freshly ground black pepper
• Soured cream or natural yoghurt, to serve
• Fresh oregano, to garnish

Method

1. Heat the oil in a large pan and fry the onion, leek, celery and garlic for 5 mins until beginning to soften.  Add the chicken and fry for a further 7-8 mins until the chicken is browned all over.
2. Pour in the stock and add the chopped oregano and beans. Simmer gently for 20-25 mins, stirring occasionally.  Season to taste with salt and freshly ground black pepper. Serve the soup in warmed bowls topped with a spoonful of soured cream or yoghurt and garnished with fresh oregano

 

 

Spicy Thai-style soup

 

 

Ingredients

• 1tbsp olive oil
• 2tsp peanut (groundnut) oil (optional)
• 1 red onion
• 2 cloves garlic
• 1tsp chilli powder
• 1tsp ground coriander
• ½tsp turmeric
• 2 carrots
• 1 head broccoli
• 1tsp brown sugar
• ½ tsp salt
• 1 red pepper
• 10 medium mushrooms
• 500ml hot stock
• 2 limes
• 500ml coconut milk
• 150g frozen peas
• Large handful fresh cor

Method

1. Peel, chop and fry the onion in the olive oil and peanut oil (if using) over a medium heat until soft and translucent.
2. Peel and mince the garlic. Turn the heat down slightly and add the garlic to the pan. Cook for 2mins.
3. Add the chilli powder, turmeric and ground coriander.
4. Peel and thinly slice the carrots, and chop the brocolli into small pieces. Stir-fry for 2-3mins. Add sugar and salt to the pan.
5. De-seed the pepper and slice it thinly. Peel and slice the mushrooms. Add peppers and mushrooms to the pan. Stir-fry for 2mins.
6. Add stock and coconut milk, and the juice of 1 lime. Bring to the boil and then simmer for 5mins.
7. Add the peas, and fresh coriander. Heat until the peas are hot through, then serve with extra chopped coriander and lime wedges

 

 

 

Spicy tomato chowder

 

 

Ingredients

• 1tbsp vegetable oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 350g (12oz) potato, peeled and finely diced
• 2 x 400g (14oz) can chopped tomatoes
• 1 green pepper, deseeded and finely chopped
• 2tsp chilli sauce
• Salt and freshly ground black pepper

Method

1. Heat the oil in a large saucepan for 2 mins. Add the onion and garlic and fry over a medium heat for 5 mins.
2. Add the potatoes, chopped tomatoes, pepper and chilli sauce and mix well with a wooden spoon.
3. Season to taste, cover and simmer for 20-25 mins until the potato is cooked. If the soup is a little thick add a small amount of water. Remember to stir occasionally

 

 

Tuscan bean soup

 

 

 

Ingredients

• 2tbsp hemp seed oil (eg Good Oil Mild and Light)
• 1 small red onion, finely chopped
• 1 fat clove garlic, crushed or finely chopped
• 1 carrot, peeled and diced
• 2 sticks celery, chopped
• 400g can chopped tomatoes
• 400g can of mixed beans, drained and rinsed
• 1tbsp sundried tomato paste
• 600ml well-flavoured vegetable stock
• 2 sprigs fresh thyme
• Salt and freshly ground black pepper
• Fresh green pesto to serve

Method

1. Heat the oil in a large non-stick saucepan and sauté the onion for about 5 mins or until soft. Stir in the garlic, carrot, celery and continue to cook for a further 5 mins.
2. Add the tomatoes, tomato paste, stock and seasoning. Bring to the boil, then reduce the heat to a simmer, cover and cook, stirring occasionally, for 20-30 mins or until the vegetables are soft.
3. Place half of the vegetable mixture into a food processor and blend until smooth, then return to the pan. Add the beans, and simmer for a further 10 mins or until the beans have been heated through.
4. Spoon into bowl and garnish with a spoonful of fresh pesto

 

 

Chunky vegetable soup

 

 

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 medium carrots, peeled and diced
• 2 medium parsnips, peeled and diced
• 2 small leeks, trimmed and sliced
• 50g red lentils
• 400ml vegetable stock
• 100g green beans, trimmed and cut into short pieces
• 1 tbsp corn flour
• 750ml dairy-free milk like Oatly Enriched or Organic oat drink

Method

1. Heat the oil in a large pan, add the onion, carrot, parsnips and leeks and cook gently for 5 minutes. Add the lentils, stock and simmer for 20 minutes, then add the green beans.
2. Blend the corn flour with a little of the Oatly then add to the soup with the remaining Oatly and simmer gently for 5 minutes.
3. Season and serve with crusty bread.

 

 

 

Smoked haddock chowder

 

 

Ingredients

• 1tbsp olive oil
• 1 onion, peeled and chopped
• 2 sticks celery, chopped
• 1 litre (1¾ pints) milk
• 4 medium potatoes, peeled and cubed
• 2tbsp instant thickening granules (eg, McDougalls)
• 2 x 125g (4oz) smoked haddock fillets, skinned
• 2 x 125g (4oz) salmon fillets, skinned
• 300g (10oz) frozen sweetcorn
• Salt and freshly ground black pepper
• 2tbsp chopped fresh parsley (optional)

Method

1. Heat oil in a large pan. Add the onion and celery and cook gently for 5 mins until softened. Pour in the milk, add the potato and bring to the boil. Reduce the heat and simmer for 5 mins. Stir in thickening granules.
2. Add the smoked haddock, salmon and sweetcorn. Simmer for 7 mins until the fish is just tender. Season. Sprinkle with parsley before serving, if you like.