A wholesome soup. Filled with some much goodness and the Kale just takes it to that super soup level!
INGREDIENTS
1 tin 400g butter beans drained
100g kale
100g tagliatelle
50g crushed tomato
800ml water
1 garlic clove crushed
1 tsp cumin powder
Salt to taste
METHOD
Place all the ingredients into a soup maker or in a saucepan on a medium heat to simmer. Cook through until soft.
I have a wonderful soup maker gifted from Tefal but I fail to use it regularly. I love clear soups with chunky vegetables happily floating away in a tasty seasoned broth.
I feel SO satisfied after having a bowl or two and am now absolutely adamant to make more soup for myself! This is a very simple recipe I put together today. I used my soup maker machine but it can be cooked all in a saucepan as a one pot soup dish.
I hope you enjoy this spring time soup. Here’s to more soups being made!
INGREDIENTS
8-10 baby sweetcorn chopped
1 small onion chopped
1 tomato chopped
2 celery sticks sliced
1 litre water
2 cubes vegetable stock
2 handfuls of small pasta shells
Salt to season
Garlic and chilli granules optional
METHOD
Place all the ingredients into a soup maker or in a saucepan on a medium heat to simmer. Cook through until soft.
Serve with a little grated cheddar on top and some fresh bread
Forget the french onion soup! For a second. Take it to the next level, spice it up, masalafy it and transform it into the Indian curried onion soup. You are bound to have these ingredients in your pantry , so no extra shopping! A quick fix with some fresh crusty buttered bread or even some khichdi (rice and split mung bean dish)
I had a large sweet white onion and in contrast a red onion to use for this soup. However I will never really understand why a red onion is a RED onion ? It is very much purple/magenta in colour?…any how…I love onions, I eat them raw in salads, find them delicious paired with a mature cheddar cheese sandwich! I just love them! Most of my cooking will involve onions in some way or another but today we are focusing solely on the onion.
This soup can be cooked in under 20 to 25 minutes. Is very tasty, slightly sweet because the onions are caramelized in the spices and then you get a hint of heat on your palette at the very end from the red dried chilli flakes.
I know all onion lovers will adore this and it may even convert non onion lovers to loving them. Hope you have a wonderful day…I’ll see you soon! Much love, D x
INGREDIENTS
1 large white onion sliced
1 large red onion sliced
1 tsp sunflower oil
Pinch of cumin seeds
Pinch of asafoetida
¼ tsp dried chilli flakes
1 tbsp cumin/coriander powder
¼ tsp turmeric powder
1-2 tsp garam masala
1 tin finely chopped tomato
Salt to taste
1 cup water
METHOD
In a large saucepan, heat up the oil on a medium heat with the cumin seeds. Once the oil starts to sizzle are the onions and mix well
Add all the seasoning and spices making sure all the onion is coated. Cover, reduce to a low heat and cook for 5 minutes
Pour in the tin of chopped tomatoes with the cup of water, stir well, bring to a boil and gently simmer for 15 minutes
Serve up with a dollop of natural yoghurt and fresh bread
I was checking my pantry for which vegetables I had to make a soup today especially as it’s very chilly here in the UK and everyone seems to have a cold and sore throat. My husband being one of them, however he is very lucky! because I happened to find two bags of onions sitting there untouched.
All I could picture was a soothing hot onion soup with lingering notes of garlic dancing through the sweetness of the caramelized onions. I looked up a few recipes and noticed that mostly all used a lot of butter and beef stock. So I decided to create a vegetarian onion soup and low in calories! Win, win for me…ultimate flavour and a healthier option! It’s cooking on the stove right now and I can’t wait to tuck into a big bowl with a little mature cheddar and bread…
Oops less of the cheddar! Forgot…meant to be a low fat meal! 😉
Hope you enjoy my version of a classic soup…much love, D x
INGREDIENTS
3 medium onions sliced
1 clove garlic minced
1 tbsp low fat butter spread
1 tbsp olive oil
Salt to taste
Sprinkling of sugar
1 litre vegetable stock
METHOD
Heat up the butter and oil in a deep saucepan, sauté the onions until soft on a low heat. Sprinkle with sugar and carry on cooking until caramelized, can take up to 15 minutes
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Add the garlic and cook through for a minute or two pour in the vegetable soup stock with salt to taste and simmer gently for 30 minutes
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Serve with some fresh baguette and cheese of your choice
Tasty, healthy and comforting…What else could you ask for in a soup?….
I was thrilled to have been asked by Shruti @ Cooking With SJ to write my very first guest post recently. SJ and her blog are very much an inspiration to me and I am constantly learning from her. Thank you for asking me honey x
“A warming your cockles” kind of soup I’ve put together in this cold, wet weather we are having here in the UK. A fushion soup of Mexican bold bean and coriander flavours and the wonderful Italian pasta to add even more body to this dish! So easy to prepare and quick to make. An ideal supper with some crusty buttered bread on a frozen February evening!
INGREDIENTS
½ white onion sliced into crescents
175g tin of Borlotti beans drained and rinsed
A few handfuls of tiny pasta shells
400ml vegetable stock
½ tbsp olive oil
1 garlic clove crushed
⅓ tsp garlic granules
½…
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My younger brother came over today to spend time with myself and my 2 little boys. He had already planned in his gym session as the gym is close by. So I took this perfect opportunity to cook up a protein filled soup with plenty of vegetables and lots and lots of vegetable stock, for hydration and quinoa for protein.
The feedback was great, he found that it replenished his strength well and was a quick fix to fill him up but wasn’t too heavy. I found that it relieved my headcold really well. Most likely was the potent healing garlic, that works a treat for me everytime!
Give it a go friends and let me know how you get on…Have a beautiful day, evening…Much love, D x
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INGREDIENTS
1 large courgette grated
1 large carrot peeled and grated
1 clove garlic minced
½ cup quinoa
600 – 700ml vegetable stock
1 tsp dried coriander powder
1 tbsp sunflower oil
½ tbsp butter
2 tbsp cornflour dissolved in half a cup of water
Salt to taste
Chilli flakes to garnish optional
METHOD
Heat up the oil and butter together, gently place in the grated carrot and courgette into the deep saucepan. Sauté for 2 to 3 minutes until soft
Season with the coriander powder and salt. Pour over the vegetable stock, cornflour solution along with the garlic. Bring to a boil
Slow the heat down to a gentle simmer and stir in the quinoa. Cover and cook for 20 minutes, stirring occasionally
Serve up hot with chilli flakes to garnish
A broadbean and summery spinach soup! Ummm laced with rice and garlic..love this! Enjoy friends!
“Start as you mean to go on!”, well that is the saying! I’ll try, but I can’t promise to be really healthy all the time. I do intend to make more healthy foods and enjoy them in many different ways, so come explore with me in 2014!
Broadbeans!!! Ummmm not one of my favourite things until very recently! They have always been around me and making an appearance as my Dad just loves them. I used to pick them out from anything my Mum used to make with them in it. My Dad’s plate came in extremely handy and he loved them being passed over to him.
So what’s changed? I really don’t know, maybe my palette has transformed and I’m quite enjoying them now. Strange what taste buds do in our life times!
This soup is an interesting combination of luscious healthy greens plus rice that I just adore!…
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I wandered my way down a narrow staircase into our small basement staff room, quite a few years ago…To find one of my colleagues who is also a wonderful friend sipping on some delicious broccoli soup she had made and was having for her lunch.
Always the healthy one..apart from the sneaky Egg Mcmuffins we occasionally treated each other to!!! JK as we fondly called her used to bring her lunch from home whilst I would be the unhealthy one and buy from outside! But the aroma of this broccoli soup prompted me to ask her for the recipe and I’m so glad I did. Such a healthy, filling and vitamin packed soup! Thank you soo much for sharing this soup with me and allowing me to share it now with everyone x
I’ve added a little vegetable stock cube to intensify the taste of the broccoli. Also the paprika adds a little heat. Really gorgeous on its own or with some bread
I was also inspired by Sophie @ foodie files who made a gluten free broccoli and cheddar soup and posted it recently. It reminded me of my broccoli soup memory with JK. Thanks Sophie, please check out her lovely blog and recipes!
INGREDIENTS
1 large broccoli separated into florets
2 small tomatoes
2 garlic cloves peeled
½ vegetable stock cube
boiling water
Salt to taste
⅓ tsp paprika
METHOD
• Boil the broccoli, tomatoes and garlic cloves together in a large saucepan for approximately 10 minutes until everything is soft and tender
• Take half the water out after the veg has been boiled. Stir in the stock cube, salt and paprika
• Using a handheld blender very carefully blitz the veg into a soup. If the consistency is too thick then add some water
• Serve in a shallow soup bowl with a little grated mature cheese on top!
and if your anything like me I sprinkled some chilli flakes onto the soup also!
This soup first started off as a vegetarian Mexican soup and then I decided to change it up a bit by introducing a Thai edge to it. I love fusion food and this really works. The ginger and chilli warms the palette and the lime is the tangy twist that really lifts this soup. The addition of quorn, leek and courgette makes this soup even healthier. One of my invented favourites for sure!
INGREDIENTS
For the Thai quorn chicken ~
300g Quorn chicken style pieces
1 tbsp oil
1 tsp grated ginger
A little fresh red chilli
1 tbsp sweet chilli sauce
2 tbsp water
1/4 tsp salt
Dried red chilli seeds pinch
For the Mexican soup base ~
1 large courgette grated
1 leek grated
1 garlic clove crushed
A little tomato passata or tomato pureé for flavour
1300 ml of water
1 veg stock cube
1/2 tsp paprika
1 tsp ground cumin and coriander powder
salt to taste
Juice of 1/2 lime or more to taste
cornflour to thicken
METHOD
To make the thai quorn chicken
1. Heat the oil in a medium saucepan and let the ginger and red chilli infuse into the oil for a couple of minutes. Add the quorn pieces and coat well in the chilli oil, add water and salt and cover for 10 minutes on a low flame
2. The pieces should now be tender, stir in the sweet chilli sauce and cook for a further 5-7 minutes on a low flame. Leave to rest, once cooled a little, shred in a food processor to small gravel size pieces
3. Meanwhile start the soup base, heat the oil and add the courgette, leek and garlic.
Sauté for a few minutes until soft, throw in the paprika, cumin and coriander powder, salt and crumble in the stock cube.
Cook for 2 minutes and then pour in the water and stir in the passata or puree, bring to a boil and gently mix in the quorn thai pieces
4. Cook on a medium to low flame for a further 10 minutes, you may need to thicken the soup using 1 tsp cornflour diluted in a tbsp of water. Just add this mixture to the soup and stir well to thicken. Lastly squeeze in the lime juice and garnish with coriander. Serve with home made tortilla baked chips
My valued mini blackboard where all my ideas come to fruition!
Shivaay Delights 