Sweet Potato And Soup
Ingredients Favorite
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Soup
French Onion Soup
Method Heat a large frying pan or sauté pan until hot, add two tablespoons of olive oil, the onions, thyme and soft brown sugar. Fry for 10-15 minutes over a medium-low heat, or until softened and golden-brown, stirring occasionally so it doesn’t catch on the bottom. Add the garlic and cook for a minute, then
JB- Mushroom Sauce
. Ingredients . Method . Put the dried mushrooms in a jug with 275ml boiling water and leave them to soak for 10 minutes Melt the butter, Saute all the prepared vegetables, herbs and garlic, stir well over a gentle heat until everything is glistening with a coating of butter NOT MUSHROOMS. Pour in the
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Mexican Chilli Soup
Some butter and oil for saute 200g Onion – cut small 1 clove garlic – fine chopped 1 1/2 cup sweet corn 1 tin toms or 500g fresh toms 1 1/2 L ( 750 ml ) Chicken / Veg Stock 1/2 L ( 250 ml )Milk 2 red chilli – Use flame or toast /
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Potato soup
Potato soup A comforting classic, this easy potato soup uses a handful of store cupboard ingredients to great effect. Ingredients 55g/2oz butter 425g/15oz potatoes, peeled and diced to 5mm/1/3in 110g/4oz onions, diced 1 tsp salt freshly ground pepper 900ml/1½pt home-made chicken stock or vegetable stock 120ml/4fl oz creamy milk freshly chopped herbs to garnish Preparation
Oxtail soup with mini parsley dumplings
A really warming traditional winter soup with added dumplings, so thereâs no need for bread. Ingredients 1 whole oxtail (around 1.3kg/3lb), cut into chunky pieces 3 tbsp plain flour flaked sea salt and freshly ground black pepper 3-4 tbsp sunflower oil 2 onions, halved and sliced 2 garlic cloves, finely chopped 3 carrots, peeled and
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Butternut squash and lime soup
Ingredients 2 tbsp olive oil 50g/1¾oz butter 200g/7oz onion, finely sliced 900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/½in cubes salt and freshly ground black pepper 2 vegetable stock cubes 750ml/1¼ pint milk 1 lime, juice only Preparation method Heat the olive oil and the butter in a large saucepan, add the onion,
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Roasted tomato & mascarpone soup
Ingredients 1kg very ripe tomatoes pinch golden caster sugar 1 tbsp balsamic vinegar 3 tbsp olive oil 1 large onion, chopped 1 carrot, finely chopped sprig of thyme and 2 fresh bay leaves, tied together 2 garlic cloves, chopped 1 tbsp sundried or normal tomato purée 600ml vegetable stock 2 tbsp mascarpone cheese (or use
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Chicken & Sweetcorn Soup
Serves 2 Ingredients list: 1 tbsp vegetable oil 100g boneless, skinless Chicken breast 1 clove Garlic, finely chopped 1 cm piece Ginger, finely chopped 1 tbsp cornflour 600ml hot chicken stock 100g Sweetcorn 1 Egg 1 tbsp fresh lemon juice shredded Spring onions, shredded, to garnish dark Soy sauce toasted Sesame seeds, to garnish Method
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Sweet Corn Soup Creamy Low Cal
Serves 2 This creamy sweetcorn soup is perfect for a weekend lunch, serve with slices of cheese on toast to make it more filling. Ingredients 2 tbsp olive oil 50g/1¾oz unsalted butter 1 garlic clove, finely chopped 1 onion, finely sliced 150g/5½oz potato, cut into small cubes 200g/7oz sweetcorn 600ml/20fl oz hot vegetable stock 50ml/2fl
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Leek, Onion and Potato Soup
Ingredients 4 large leeks 2 med spuds 1 med onion chopped small 2 oz butter 1 1/2 pint chick stock 10 floz milk salt & pepper Method split leeks along middle and slice melt butter in pan add spuds onion and leeks stir them around to cover with the butter cover and cook gentle for
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JB Tomato soup
1 1/2 lb 700g tomatoes skins on quartered 1 medium onion chopped small 1 med spud chopped 2 tbsp olive oil 10 floz 275ml stock 1clove garlic Good with thyme, basil or bacon bits 1 heat oil, soften spud & onion about 10 mins 2 add toms stir well leave for a min 3 add
Borsch
Borsch 4 beetroot grated 100g White Cabbage ( shredded / cut very slim ) 8 Small Potato / 4 Med cubed 1 Medium Carrot grated 4 Medium Tomato 1 Medium Onion cut small 800g Pork cubed 8 Sprigs Fresh Dill 3 Tbl Spn Olive Oil 1 tsp Vinegar Sour Cream for serving Fine chop onion,
Somerset chicken / pork
Ingredients 6 boneless chicken breasts, skin on 3tbsp olive oil 75g butter 2 onions, sliced 4tbsp plain flour 2tbsp grain mustard 2 dessert apples, peeled and sliced into batons 110g button mushrooms, sliced 250ml chicken stock 300ml cider 250ml double cream 1tbsp finely chopped sage leaves 300g Cheddar cheese, grated Method Preheat the oven to
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