Six Super Soups

Perfect Pasta Soup

(Serves 4)

Ingredients

  • 1 tbsp olive oil
  • 2 carrots , chopped
  • 1 large onion , finely chopped
  • 1l vegetable stock
  • 400g can chopped tomatoes
  • 200g frozen mixed peas and beans
  • 250g pack fresh filled tortellini
  • handful of basil leaves (optional)
  • grated parmesan , to serve

Method

  1. Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
  2. Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil (if using). Season, then serve in bowls topped with a sprinkling of Parmesan.

Spicy Sweet Potato & Chilli Soup

(Serves 4)

Ingredients

  • knob of butter
  • 1 onion , roughly chopped
  • 1 red chilli , finely chopped or a pinch of chilli flakes
  • 1 tsp ground coriander
  • 2 garlic cloves , crushed
  • 750g sweet potatoes , peeled and cut into chunks
  • vegetable stock fresh, cube or concentrate made up to 500ml
  • 75g gruyère cheese, grated
  • a pinch paprika , optional

Method

  1. Melt a knob of butter in a large pan, add the onion, chilli, coriander and garlic and cook for about 8 minutes until softened. Add the sweet potato and cook for a few more minutes.
  2. Add the stock, bring to the boil then simmer for about 10 minutes until the veg is soft.
  3. Mash, or blend if you want a smooth soup. Season and serve with a sprinkling of cheese and a pinch of paprika.

Moroccan Chickpea Soup

(Serves 4)

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion , chopped
  • 2 celery sticks, chopped
  • 2 tsp ground cumin
  • 600ml hot vegetable stock
  • 400g can chopped plum tomatoes with garlic
  • 400g can chickpeas , rinsed and drained
  • 100g frozen broad beans
  • zest and juice ½ lemon
  • large handful coriander or parsley

Method

  1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
  2. Turn up the heat, then add the stock, tomatoes and chickpeas, plus black pepper. Simmer for 8 mins. Add in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs.

Green Summer Garden Soup

(Serves 4)

Ingredients

  • knob of butter or splash of olive oil
  • bunch spring onions , chopped
  • 3 courgettes , chopped
  • 200g podded fresh or frozen peas
  • 900ml hot vegetable stock
  • 85g bag trimmed watercress
  • large handful mint
  • 2 rounded tbsp Greek yogurt , plus extra for serving

Method

  1. Heat the butter or oil in a pan, add the spring onions and courgettes and stir well. Cover and cook for 3 mins, add the peas and stock and return to the boil. Cover and simmer for a further 4 mins, then remove from the heat and stir in the watercress and mint until they are wilted.
  2. Purée in a food processor, adding yogurt with the second batch. Return to the pan, then add seasoning to taste. Serve hot or cold, drizzled with extra yogurt.

Spicy Roasted Parsnip Soup

(Serves 4)

Ingredients

  • 2 tbsp olive oil
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds , plus extra to garnish
  • ½ tsp ground turmeric
  • ½ tsp mustard seeds
  • 1 large onion , cut into 8 chunks
  • 2 garlic cloves
  • 675g parsnips , diced
  • 2 plum tomatoes , quartered
  • 1.2l vegetable stock
  • 1 tbsp lemon juice

Method

  1. Heat oven to 220C/fan 200C/gas 7. In a bowl, mix together the oil and spices. Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.
  2. Spoon into a food processor or liquidiser with half the stock and process until smooth. Pour into a pan with the remaining stock, season, then heat until barely simmering. Remove from the heat and stir in the lemon juice.

Sweet Rosemary Soup

(Serves 4)

Ingredients

  • 2 tsp olive oil
  • 1 onion , chopped
  • 2 garlic cloves
  • 750g sweet potatoes , peeled and cubed
  • 1litre vegetable stock
  • 1 sprig of rosemary

Method

  1. Heat the oil in a large saucepan, then fry the onion until soft. Crush 2 garlic cloves, add to the onion, then fry for 1 min more. Stir in the sweet potato, then cover with the stock and bring to the boil. Strip the leaves from one of the rosemary sprigs, then add to the pan. Simmer for 10 mins until the potato is soft.
  2. Use a hand blender to roughly purée the soup, adding a splash of hot water if it seems too thick. Season well, then pour into warmed bowls.