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    Delicious Soups: Fresh and hearty soups for every occasion
    Delicious Soups: Fresh and hearty soups for every occasion
    Delicious Soups: Fresh and hearty soups for every occasion
    Ebook235 pages1 hour

    Delicious Soups: Fresh and hearty soups for every occasion

    By Belinda Williams

    2.5/5

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    About this ebook

    Comforting, nourishing and bursting with flavour, soup is one of the most versatile ways to eat.
    From the simplest of vegetable broths prepared with vegetables and herbs straight from the garden to the most luxurious of consommés, soup can be absolutely anything you wish it to be. Taking the best ingredients, marrying them in creative ways, and adding inspired seasonings is the key to creating the most delicious soups and in this collection of more than 60 recipes you will find plenty of inspiration. There are Hearty & Wholesome soups, including plenty of rustic and satisfying vegetarian options such as a Chunky Provencal Vegetable Soup with Smoked Paprika. For a light and silky bowl of goodness try one of the Smooth & Creamy recipes, such as Parsnip and Honey Soup. If the occasion calls for a more sophisticated creation, try one of the recipes from A Little Special. Finally, the more adventurous souls can explore the world of International Flavours with soups inspired by the Far East, Europe, and beyond.
    LanguageEnglish
    PublisherRyland Peters & Small
    Release dateFeb 11, 2020
    ISBN9781788792608
    Delicious Soups: Fresh and hearty soups for every occasion

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      Book preview

      Delicious Soups - Belinda Williams

      hearty & wholesome

      chunky provençal vegetable soup with smoked paprika

      This is such a simple and quick soup, and you can use up little left-over bits of vegetable, as only small amounts of each are needed. The quantities and ingredients below are a rough guide because really you can use whatever you happen to have in your fridge. The smoked paprika and balsamic bring it together to give a great balance of interest on the palate.

      50 ml/3½ tablespoons olive oil

      1 red onion, diced

      2 garlic cloves, crushed

      ½ courgette/zucchini, diced

      1 carrot, peeled and diced

      2 celery sticks, sliced

      1 small leek, white only, sliced

      800 ml/3⅓ cups vegetable stock

      a 400-g/14-oz. can chopped tomatoes

      50 g/3½ tablespoons tomato purée/paste

      a good pinch of smoked paprika

      200 g/7 oz. mixed canned butter/lima beans and kidney beans, drained

      a small handful of green beans, sliced into short lengths

      1 tablespoon balsamic vinegar

      a small bunch of fresh basil, roughly chopped

      a small bunch of fresh parsley, roughly chopped

      sea salt and ground black pepper

      serves 6–8

      Put the olive oil, onion, garlic, courgette/zucchini, carrot, celery and leek in a large saucepan and toss over medium heat for about 3–4 minutes, until they have taken up the oil.

      Pour in the stock and chopped tomaotes, then add the green beans and tomato purée/paste and stir everything together. Simmer for about 15–20 minutes, until the vegetables are tender.

      Add the smoked paprika, mixed beans and balsamic vinegar to the pan, cooking for a minute to heat the beans through. Season to taste with salt and black pepper and stir everything together. Finally, stir in the freshly chopped basil and parsley, reserving a little to garnish.

      Ladle the soup into chunky rustic bowls and serve scattered with the reserved fresh herbs.

      green summer soup

      This soup is inspired by sitting in the garden of my dreams and creating a soup with a little bit of most things I find there! The base needs soft vegetables that are happy to be puréed, but any green vegetable can be added, as long as they are not too tough. Throw them in right at the end so that they are simply blanched. The cream is optional – you may prefer this with none, but frankly, I am a bit of a glutton and love my dairy. Alternatively, use crème fraîche, if you prefer. As you will…

      75 g/5 tablespoons butter

      1 onion, diced

      1 potato, peeled and diced

      4 celery sticks, sliced

      1 leek, white only, sliced

      1.5 litres/6 cups vegetable or chicken stock

      2 courgettes/zucchini, diced

      200 g/1½ cups skinned, fresh baby broad/fava beans

      250 g/1¾ cups fresh baby peas

      leaves from 2 sprigs of fresh tarragon, chopped

      a bunch of fresh chervil, chopped

      a large bunch of baby spinach

      a bunch of rocket/arugula

      200 ml/¾ cup cream (optional)

      sea salt and ground black pepper

      serves 6

      Melt the butter in a large saucepan and add the onion, potato, celery and leek. Cook for a few minutes, until beginning to soften, then pour over the stock. Bring the liquid to a simmer and cook for about 15–20 minutes, until the vegetables are tender. Add the courgette/zucchini, beans, peas and herbs to the soup, bring it back to a simmer and cook for 2–3 minutes, then add the spinach and rocket/arugula and draw off heat. Blend the soup with a stick blender until smooth, then season with salt and pepper. Stir in the cream, if using, ladle the soup into bowls and serve.

      gently spiced vegetable soup with chicken, coconut and ginger

      Some 25 years ago, I found myself sitting in a beach café on the island of Ko Samui in Thailand. The weather was perfect and the view magnificent. This was the dish of the day for lunch, but it was deliciously elegant and had enough attitude to make it interesting and let the freshness of the lime and coconut sing out. I made it my mission to get straight in the kitchen when I got back to the UK to recreate this lovely broth. I think this is pretty close!

      2 tablespoons light vegetable oil

      1 garlic clove, crushed

      a 3-cm/1¼-inch piece of fresh ginger, grated

      1 red chilli, finely chopped

      6–7 spring onions/scallions, finely sliced and whites and greens separated

      1 red pepper, deseeded and finely sliced

      1 green pepper, deseeded and finely sliced

      4 carrots, peeled and very finely sliced

      2 celery sticks, very finely sliced

      300 ml/1¼ cups coconut milk

      750 ml/3 cups vegetable stock

      1 tablespoon tomato purée/paste

      500 g/1 lb. cooked chicken

      a squeeze of lime juice

      a splash of fish sauce

      a handful of fresh coriander/cilantro, chopped

      a small handful of sugar snap peas, sliced lengthways

      sea salt and ground black pepper

      chilli oil and lime wedges, to serve (optional)

      serves 6

      Put the oil in a large saucepan set over high heat. Throw in the garlic, ginger, chilli and spring onion/scallion whites. Toss around the pan for a few seconds, then add the red and green peppers, carrots and celery to the pan, followed by the coconut milk and stock. Stir in the tomato purée/paste and add the cooked chicken, then pop the lid on the pan and simmer for a few minutes, until the vegetables are wilted and the chicken is heated through. Season to taste, adding a squeeze of lime juice, a splash of fish sauce and the chopped coriander/cilantro.

      Just before you are ready to serve, throw in the sugar snap peas and the sliced spring onion/scallion greens. Ladle the soup into bowls and serve drizzled with a little chilli oil, and with lime wedges on the side, if wished.

      yorkshire ale, caramelized onion and thyme

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