Soup for Every Day: 365 of Our Favourite Recipes

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Tonight, it’s courgette and Brie, a recipe which I originally found in my Covent Garden soup book but as usual am too lazy busy to follow exactly so have adapted to my throw-it-all-in-the-pot style. Improv cooking at it’s best! The Parsnip, Apple & Elderflower was first to be tried. Weird. But nice. Very nice, in fact. It’s something that would be great at a picnic or BBQ. Cut the pumpkin and onions into chunks and halve the head of garlic. Place on a baking try and roast in the middle of the oven at 200c for 30 minutes.

Put on the pan on the stove and bring to the boil. At this point, I put my pan in the bottom (simmering) oven of my Aga and it will sit there until I’m ready to put the soup in the blender. You can get the same effect from a conventional oven on a very low light (ideal if you’re out at work all day) or in a slow cooker. You only need to cook the vegetables until they’re soft so even if you’re in a bit of a hurry, it will only take about 20 minutes to make your soup if you don’t have time to leave the pan. Start by roasting your courgettes whole in a hot oven until they are soft and slightly charred. This will add great flavour to your soup. Strictly speaking, Slater’s recipe is billed as a spiced carrot soup, and he adds cumin and chilli as well, while New Covent Garden suggests a sprinkling of nutmeg, which is a nice idea in a creamier soup, though I’m going to keep my version strictly coriander-focused.Cut up the new coriander. Add the chopped stalks and half of the leaves to the pot. Simmer for another 10 minutes, or until the carrot and potato are soft. Next up were the cold soups. I’m a ‘COLD SOUPS ARE WRONG’ kind of girl but I’m always up for a challenge, especially a soupy one and so I gave them a go. I should point out that the following two soups don’t have to be eaten cold, they can also be heated up.

Take out of the oven and put the tomatoes, lemon juice, tomato puree, and sugar in a blender. If you need to, add water to make it smooth enough to pour. Add the coconut milk and use a hand blender or a regular blender to puree the soup until it is as smooth as silk. (Removing half of the jalapeo before puréeing will make it less spicy.) To enhance the soup's taste, roast the vegetables by halving the onions, tomatoes, and peppers, then laying them on a baking tray lined with parchment paper. Drizzle a small amount of olive oil over them and bake in an oven preheated to 200°C (gas mark 6) for 60 minutes, flipping the onions and peppers halfway through. Afterwards, remove the skin from the roasted peppers and tomatoes.

Notes: Tomato Basil Soup Recipe ( Easy and the Best), Heat the remaining 2 tablespoon olive oil over medium heat in a large pot or dutch oven. Add chopped onion and cook until soft (for about 3-4 …

Add enough of creamy brie cheese to your soup for a rich and delicious flavour. If you do not like the slightly bitter taste or the brie’s rind, remove it before adding to the soup. This yummy recipe for four people takes just 10 minutes to prepare and a further 20 minutes to cook. When speaking to Lucy about her recipe, she advised adding big floating cheese-topped croutons to the soup when serving. Ingredients Slater finishes his soup with toasted cumin seeds, olive oil and microgreens, Tovey tops his with chopped parsley and serves croutons on the side, and Singh-Watson gives a whole list of garnish suggestions that, in addition to some of the above, includes toasted almonds, orange flower water, walnut, hazelnut and sesame oil and “one heaped teaspoon of ground mixed Moroccan spices, such as caraway and cumin with a little hot chilli”. If you’re short of time, or would just prefer to use that time otherwise (ie, eating the soup), you could easily just sprinkle chopped fresh coriander on top. My bright, green coriander puree is not just for show, however – dissolved in oil, the flavour of the herb is richer, and more intense, than my teenage self could ever dream of. Melt the butter in a large Dutch oven or soup pot over medium-high heat. Add the onion and cook it for about 5 minutes, until it becomes soft. Put in the garlic and cook for one more minute. To make the basil puree, pound the basil leaves with salt in a pestle and mortar until they are smooth. Add the olive oil and vinegar and stir well. Put a heaping teaspoon of the puree on top of the soup and eat it with bread and other things. It's delicious!Small daughter absolutely loves this soup, it’s a close second to leek and potato for her. I have to say that I was a bit surprised that she took to it the way that she did when I first made it – I expected a bit more resistance to a soup other than leek and potato – but it’s a pleasant green colour, slightly creamy from the Brie and is actually just a very nice soup so there’s nothing for her not to like! The cheese adds a special touch to this soup, which makes it go from an everyday soup to a festive soup.Served with crispy, homemade croutons and a dash of sour cream, this light soup becomes a highlight. Tips for a good result Notes: Carbs in Ohakune Carrot & Coriander Soup, Ohakune Carrot & Coriander Soup (1 serving) contains 18g total carbs, 18g net carbs, 8g fat, 2.3g protein, and 147 calories. Flavor: Mix in basil, stems and all, honey, and seasonings. Cover and cook for 5 more minutes. Take the basil out before you serve.

Then came the Beetroot & Horseradish soup. Hmm. An acquired taste I think. Both Helen and I said that it was ok but a bit odd. Add a few drops of creme fraiche, Greek yogurt, sour cream, or creme fraiche that has been thinned with a little milk.Hayley’s heartwarming soup recipe will serve up to four people and takes around an hour to make. Hayley discovered this yummy recipe when she bought a Halloween pumpkin and wasn’t sure what to do with it. For an extra treat she advises topping with crumbled stilton and crispy bacon before serving. Ingredients