Carrot and Coriander Soup

carrot and coriander soupThis is a great, packed with vitamins and full of flavour soup. It’s so easy to make too. Please read below for my version of the classic. 😉

Ingredients for 4 to 6 people:

  • 1 celery stick
  • 1 onion
  • 2 garlic cloves
  • 1 small parsnips
  • 5-6 bigger carrots
  • small bunch of fresh coriander
  • 1 tsp crushed coriander seeds
  • 1 tsp turmeric
  • salt and pepper to taste
  • 1 tbsp olive oil
  • water

Cooking Method:

  1. Prepare all vegetables apart from the fresh coriander by peeling and roughly chopping them.
  2. Put all prepared veg in a large pan, add the olive oil and a bit of water, cover and gently sautee them for up to 5 minutes.
  3. Season, add the spices, cover with boiling water about 1-2 inches above the veg (depends how thick you want the soup) and bring to the boil.
  4. Reduce the heat so it’s just simmering gently, cover and cook for 30 minuted or until the carrots feel soft.
  5. Chop the fresh coriander, add to the soup, take off the heat and check the seasoning. Let the soup cool and blend until smooth. You can do it up to 12 hours in advance and store in the fridge or sere it straight way.
  6. To serve: warm the soup through and optionally serve with warm crusty bread. You can swirl a spoon of creme fraiche in each bowl if you want a bit of creaminess but I like it as it is.
Advertisements

Thai Style Chicken Noodle Soup

thai spicesI love this soup, it’s so easy to make and full of good flavours. It’s also a great way to use up any leftover chicken. You can do it with prawns or beef instead and the soup can also be as hot or fresh as you want it, just add extra chillies! 😉

Ingredients for 4 people:

  • 2 cooked and shredded chicken breasts (or leftover chicken from a roast)
  • 1 handful each of frozen sweetcorn, green beans and any other veggies you fancy
  • 2 red birds eye chillies (use less and deseed them if don’t like heat) finely chopped
  • 3 garlic cloves finely chopped
  • 2 inch peace of ginger finely chopped
  • 2 small shallots finely chopped
  • 1handfull of fresh spinach
  • small bunch of coriander chopped
  • 2 spring onions finely sliced
  • 1 liter of chicken stock  (or more if you like a lot of liquid)
  • 1 tsp Thai 7 spice
  • 1 tsp turmeric
  • juice of 1 lime
  • 1-2 dry kafir-lime leaves
  • 1 tsp Fish Sauce
  • 1 tsp sugar
  • 1 star anise
  • 4 nests of dry rice noodles prepared acosding to package instructions(or any other noodles you fancy enough for four people)
  • salt and pepper to taste

Cooking Method:

  1. Put all the ingredients appart from a handful of  the chopped coriander and the spring onions in a large pan and bring up to boil.
  2. Simmer for 10-15 minutes.
  3. Taste and adjust the seasoning.
  4. Take off the heat and serve in bowls topped with fresh coriander and the spring onions.

Italian Bread and Cabbage Soup

Jamie Oliver Italian Bread and Cabbage Soup

I absolutely adore this soup. It’s a winner every time at home and a great winter warmer. The recipe is from the Jamie at Home series and can be found online on Jamie Oliver’s official website here.

I cooked this again last night and it was great. Below you will find my slightly adapted version. I just used what we’ve got at home.

Image: jamieoliver.com

Continue reading

Mediterranean Roasted Vegetables Soup

Continue reading

Lentil Soup

This is a great wholesome soup from my childhood. I hope you enjoy it.

Ingredients for 4 people:

  • 250 g brown lentils
  • 2 large carrots
  • 1 medium onion
  • 3 garlic cloves
  • 1 celery stick
  • 1tbsp paprika Continue reading

Chunky Chicken Soup

This is a traditional bulgarian soup, full of goodness and flavour and a definite favourite at home.

Ingredients for 4 people

  • 2 chicken legs
  • 2 litres of water
  • 2 medium onions
  • 2 garlic cloves
  • 3 medium carrots
  • 2 sticks of celery
  • 1 bay leaf Continue reading