Fitness Food & Drink Iweekend Recipes Winter

10 best soup recipes for winter: from Asian prawn and noodles to creamy pea with bacon

Chunky potato amd chicken soup

Asian prawn and chantenay noodle soup

Serves four

  • 1tbsp rapeseed oil
  • 2 garlic cloves, peeled and sliced
  • 2tsp ginger, peeled and grated
  • 1tsp chilli flakes
  • 1 inexperienced chilli, sliced
  • 1 lemon grass stalk, peeled and finely chopped
  • 150g Chantenay carrots, sliced
  • 6 shiitake mushrooms, sliced
  • An excellent sprint of fish sauce
  • 1 litre hen inventory
  • 150g pre-soaked rice noodles
  • 24 prawns, peeled and deveined
  • four spring onions, trimmed and sliced
  • ½ bunch of coriander, chopped
  • 1tbsp darkish soy sauce
  • 1tbsp candy chilli sauce
  • Juice of two limes
  • 1tsp sesame oil

Heat the oil in a pan over a medium warmth.

Add the garlic, ginger, chilli flakes, inexperienced chilli and lemon grass and prepare dinner, stirring continually, for roughly one minute.

Add the sliced Chantenay carrots, shiitake mushrooms and a touch of fish sauce and prepare dinner for an extra minute.

Add the inventory and convey to the boil. Then add the noodles, prawns and spring onions and simmer for 4 minutes. Take away from the warmth and stir within the coriander, soy sauce, candy chilli sauce, lime juice and sesame oil.

Style and regulate the seasoning, you might want to add a bit of extra candy chilli or fish sauce.

Recipe courtesy of chantenay.co.uk

Chunky potato amd chicken soup

Chunky potato and hen soup

Serves four

  • 2tsp olive oil
  • four hen thighs
  • 20g butter
  • 2 leeks, thinly sliced
  • 1 garlic clove, crushed
  • 1tsp plain flour
  • 750ml hen inventory
  • three fluffy potatoes (corresponding to Maris Piper or King Edward), peeled and minimize into 2cm cube
  • 1tsp recent thyme
  • 1tbsp parsley, to serve
  • Recent bread, to serve

In a frying pan, prepare dinner the hen thighs within the olive oil till golden.

In a medium or giant saucepan prepare dinner the leeks and garlic over a low warmth within the butter till delicate – it will take about seven minutes.

Add the plain flour and stir. Pour within the hen inventory, add the potatoes and convey to a simmer. Pop within the hen and prepare dinner for about 10 minutes, then take away the hen and shred with a fork.

Maintain the soup simmering away when you work on the hen. Add the hen again to the pan with the recent thyme and season with salt and milled pepper.
Serve with recent parsley and recent bread.

Recipe courtesy of Potatoes: Extra Than a Bit on the Aspect marketing campaign, lovepotatoes.co.uk

Shallot soup with watercress pesto

Shallot soup with watercress pesto

Serves 6

  • 175g butter
  • 1kg shallots, chopped
  • 25g garlic, chopped
  • 20g thyme, chopped
  • 10g sugar
  • 20g salt
  • 1¾ litres inventory
  • 250ml double cream
  • For the watercress pesto
  • 150g watercress
  • 100ml olive oil
  • 1 clove garlic
  • 1tsp grated Parmesan
  • Salt and pepper

Fry the shallots gently within the butter for 5 to 10 minutes, then add the chopped garlic, thyme, sugar and salt.

Pour within the inventory, convey to the boil, prepare dinner for an extra 5 to 10 minutes, then add the double cream.

Convey again to the boil then blitz in a blender, move by way of a superb sieve and examine the seasoning.

For the watercress pesto, put all the components right into a blender and buzz.

Drizzle somewhat pesto onto the soup earlier than serving with bread.

Recipe devised by chef Paul Collins, UKshallot.com

French onion soup

French onion soup

Serves four

  • 35g unsalted butter
  • 1½ tbsp olive oil
  • 500g yellow onions, thinly sliced
  • ½ scant tsp caster sugar
  • 1¼ litres good-quality
  • Beef inventory (ideally not from inventory dice)
  • 1tbsp plain flour
  • 120ml dry white wine
  • four slices of crusty bread or baguette
  • 1 garlic clove
  • 150g Gruyère or Emmental, thinly sliced or coarsely grated
  • 1½ tbsp brandy, or to style (optionally available)
  • Salt & black pepper

Soften the butter and olive oil collectively in a heavy-bottomed pan or casserole on a low warmth.

Add the onion, a superb pinch of salt and the sugar and prepare dinner on a low warmth, stirring typically, for 45 minutes to an hour, till the onion could be very delicate, golden brown and candy. It ought to be melting, caramel perfection.

Pour the inventory into one other pan and convey to a boil.

Add the flour to the caramelised onions and prepare dinner, stirring, for one other few minutes. Add the recent inventory and the wine, season with salt and pepper and convey again to a boil.

Scale back the warmth and simmer gently for at the very least 45 minutes, ideally an hour, stirring sometimes to examine it’s not catching. It’s a very long time, however the style will show that it’s time not wasted.

Toast the bread and then rub with the garlic clove on each side whereas nonetheless heat, then cowl every with cheese.

Preheat the grill.

Add the brandy to the soup, if utilizing, and examine the seasoning. Ladle the soup into ovenproof bowls and prime every with a bit of toast. Place underneath the grill till the cheese is effervescent.

If this manoeuvre appears dangerous, grill the cheese toasts on a baking tray individually, then serve on prime of your soup bowls.

For a lighter soup, you can use hen inventory quite than beef inventory.

You can too play with the booze to change the style: exchange the white wine with pink and even port; as an alternative of brandy, use Madeira or Marsala (the latter is sweet with hen inventory); or add an apple word through the use of a robust cider instead of the wine and ending the soup with Calvados or cider brandy.

You would additionally throw in a handful of sage or thyme leaves or chopped rosemary alongside with the onions to add to the flavour.

Recipe courtesy of Riverford Natural Farmers (riverford.co.uk/recipes)

Taco soup

Taco soup

Serves four

  • 1tbsp sunflower oil
  • 1 small purple onion, finely chopped
  • 2 garlic cloves,finely chopped
  • 1 rounded tsp smoked paprika
  • ¼ x 142g can tomato purée
  • 400g can chopped tomatoes
  • 500ml hen inventory
  • 300g cooked hen, diced or thickly shredded

For the topping

  • 4tbsp bitter cream
  • 1 ripe avocado, sliced
  • 50g cheddar, grated
  • 1 giant handful tortilla chips
  • 1 small bunch coriander, roughly chopped

Warmth the oil in a medium saucepan. Gently fry the onion till softened. Add the garlic and paprika and prepare dinner for an extra one to two minutes.

Stir within the tomato purée, then add the chopped tomatoes and hen inventory and deliver to the boil. As soon as boiling, scale back the warmth, cowl and simmer for eight to 10 minutes.

Add the hen and proceed to prepare dinner till heated via completely.

To serve, spoon into bowls. Prime with the bitter cream, avocado, cheddar, tortilla chips and coriander leaves.

Recipe courtesy of cannedfood.co.uk

Kale, spelt and chorizo broth

Serves four

  • 2tbsp rapeseed or sunflower oil
  • 1 onion, chopped
  • 2 cooking chorizo sausages, skins eliminated, crumbled into small items
  • 1 dried purple chilli or a very good pinch of chilli flakes, to style
  • four tomatoes (peeled when you’ve got time), finely chopped, or 1tbsp tomato purée
  • 150g pearled spelt, rinsed nicely and drained
  • 1½ litres hen or good vegetable inventory
  • 200g curly kale or cavolo nero, leaves stripped from their stalks and roughly chopped
  • Salt and black pepper

If you would like to pores and skin your tomatoes, reduce just a little cross within the base then decrease them right into a bowl of boiling water. Depart for 45 seconds till you’ll be able to see the skins beginning to furl away on the base, then switch to a bowl of chilly water and peel off the skins. A great tomato purée is usually a greater various in winter.

Now warmth the oil in a pan over a low warmth, add the onion and fry gently for 10 minutes, stirring now and then to cease it catching, till gentle and translucent.

Add the chorizo and fry, stirring sometimes, for a couple of minutes extra.

Stir within the chilli, tomatoes, spelt and inventory and season with salt and pepper. Convey to the boil, scale back the warmth and simmer for 20 minutes.

In the meantime, blanch the kale (convey a big pot of water to a roiling boil, add salt and the kale, prepare dinner for three minutes, then switch to a bowl of chilly water to cease the cooking course of) and squeeze out any extra water. Add the kale to the pan and prepare dinner for an extra 15 minutes or till the spelt is tender. Regulate the liquid and prime up a bit if wanted.

Examine the seasoning earlier than serving. If you would like to additional liven it up, stir in pesto or sprinkle over gremolata.

Recipe courtesy of Riverford Natural Farmers (riverford.co.uk/recipes)

Pumpkin and sage soup

Pumpkin and sage soup

Serves four

  • 50ml olive oil
  • 200g leeks, chopped
  • 200g carrot, chopped
  • 2 bay leaves
  • 1kg pumpkin
  • 100g potatoes, chopped
  • 200ml vegetable inventory
  • Salt
  • White pepper
  • Nutmeg
  • 100g mascarpone
  • Handful of pumpkin seeds
  • Handful of sage leaves
  • Drizzle of pumpkin seed oil

In a big pan, gently soften the leeks and carrots within the olive oil with the bay leaves.

Preheat the oven to 185°C/ 365°F/Gas4.

Minimize the pumpkin into wedges, leaving the pores and skin on. Rigorously take away the seeds, setting to one aspect, and be certain that the stringy, innermost a part of the flesh stays hooked up to the wedges.

Place on a baking tray and sprinkle with salt and pepper. Bake for about 45 minutes or till tender.

As soon as delicate, take away the pumpkin from the oven and take away the pores and skin. Additionally rigorously take away the stringy a part of the flesh and put aside.

Break up the remaining baked pumpkin flesh and add to the softened leeks and carrots, alongside with the chopped potato. Progressively add the vegetable inventory and prepare dinner till the potato is mushy.

Take away the bay leaves.

Place the whole lot in a blender with slightly salt, white pepper, freshly grated nutmeg, and a few spoonfuls of mascarpone. Mix till utterly clean, verify the seasoning and modify to style.

Now toast the pumpkin seeds in a scorching pan.

Fry the sage leaves and set apart.

Be sure that the soup is piping scorching, then divide between a number of bowls.

Garnish every bowl with a couple of items of the innermost a part of the pumpkin that you simply put aside earlier – these ought to have an awesome flavour and be barely charred from the roasting.

End every bowl with a couple of sage leaves, a few dollops of mascarpone, a drizzle of pumpkin seed oil, and a sprinkle of toasted pumpkin seeds.

Recipe courtesy of Francesco Mazzei, chef-patron of Radici in London (radici.uk)

Creamy celery soup with stilton cheese

Creamy celery soup with stilton

Serves four (or 6 as a starter)

  • 1oz butter or margarine
  • 1 small or ½ medium celeriac, chopped
  • 1 giant leek, chopped
  • 2 cloves garlic, chopped
  • 1 entire head of recent celery with leaves, chopped (reserve some leaf for garnishing)
  • 850ml vegetable or hen inventory
  • 150ml milk
  • 75g stilton
  • Salt and pepper

For the croutons

  • 1 (day-old) small white loaf, minimize into small cubes
  • 2tbsp olive oil
  • 50g cheddar, grated

Soften the butter or margarine and add the celeriac. Stir and then sweat for three to 4 minutes. Add the leek and garlic and prepare dinner for an extra three to 4 minute, then add the chopped celery and inventory.

Gently simmer with the lid on for 15 minutes or till the celery is simply tender. Take away from the warmth and depart to cool.

Liquidise and then sieve if a smoother texture is desired. Stir within the milk and cheese and reheat till the cheese has dissolved, taking care not to let it boil.

Garnish with croutons and half a teaspoon of finely chopped celery leaf.

If most popular, the cheese might be omitted from the soup and garnished as an alternative with the tacky croutons for a much less intense flavour.

For the croutons, combine the bread cubes, olive oil and grated cheese in a bowl. Scatter onto a baking tray and prepare dinner for 20 minutes at 180°C/350°F/Fuel four. Prepare dinner for one other 10 minutes if not golden-brown. Cool and retailer in an hermetic container for up to every week.

Recipe courtesy of lovecelery.co.uk

Chicken, noodle and cavolo nero soupHen, noodle and cavolo nero soup

Hen, noodle and cavolo nero soup

Serves four

  • 1tbsp olive oil
  • 1 onion, sliced (200g)
  • 1.2 litres hen inventory
  • 125g medium egg noodles (about 2 nests)
  • 200g bag sliced cavolo nero
  • 250g roast hen, shredded
  • ½ x 25g pack chives, snipped
  • 2tsp mild soy sauce

Warmth the oil in a big saucepan and fry the onion for two to three minutes. Add the inventory and convey to the boil. Stir within the noodles and permit to soften and separate just a little, then add the cavolo nero.

Cowl and simmer for 5 minutes. Stir within the hen, chives and soy and warmth via for one to two minutes. Serve.

Recipe courtesy of discovergreatveg.co.uk

Simple warming pea soup

Pea soup

  • 5 small potatoes
  • three giant or four small shallots
  • 700g frozen petit pois
  • 250g lardons or bacon bits
  • 750ml vegetable inventory
  • 200ml crème fraîche

Peel and chop the potatoes and shallots and put 100g of peas into scorching water to defrost.

In a big pot, mix the potatoes and shallots with the lardons and fry over a excessive warmth till barely browned. Add the inventory, flip down the warmth to medium and depart to simmer for a couple of minutes.

Add the remaining peas and simmer for about 15 minutes.

Tip the pot right into a meals processor and course of till clean. Add the 100g of peas and give it one other whizz. This can color your soup and add just a little little bit of crunch.

Return to the pot on a low warmth and add the crème fraîche (leaving a bit of apart). Stir.

Divide the soup between bowls, add a dollop of crème fraîche and some recent pepper to every. Serve instantly.

Recipe from ao.com/life/eat/simple-warming-pea-soup

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