I Love Soup: More Than 100 of the World's Most Delicious and Nutritious Recipes - Beverly LeBlanc (2016)
VEGETABLE & GRAIN SOUPS
This chapter is a cornucopia of recipes that celebrate the seasons. Brighten up the cold, bleak winter months with hearty, colourful blends of carrot, pumpkin and beetroot/beets. Usher in spring with the intense green colour and fresh flavours of peas, spinach and sorrel. Then, when warmer summer temperatures make you long for lighter choices, enjoy the Mediterranean influences of tomatoes, peppers and herbs.
You’ll also find four seasonal farmers’ market soups, one for each season, designed to make the most of produce at its best - and least expensive. Once you’re in the habit of regularly making Vegetable Stock (page 12) you’ll have the foundation to make a soup with any ingredients you find in the market.
None of the soups in this chapter contain meat, but a couple of recipes do suggest using meat stock for a rich, savoury base flavour. This can easily be substituted with homemade vegetable stock if you would prefer to keep your meal meat-free. Similarly, though many of the recipes contain dairy products, if you are following a vegan diet there are still plenty of choices. Arame & Tofu Soup is a tempting option when made with vegetarian dashi, and Edamame & Pumpkin Soup is also vegan-friendly. (Vegans can also enjoy the Bloody Mary Party Soup and Minted Pea Soup in the Chilled Soups chapter.)
BROCCOLI & PARSLEY SOUP
PREPARATION TIME 15 minutes, plus making the stock and pumpkin seeds
COOKING TIME 30 minutes
1 tbsp sunflower oil
2 shallots, chopped
2 large garlic cloves, finely chopped
1l/35fl oz/4½ cups Vegetable Stock (see page 12) or ready-made stock
350g/12oz broccoli, cut into florets and the stalks sliced
1 bunch of curly-leaf parsley, about 30g/1oz, leaves and stems chopped
a pinch of dried chilli/hot pepper flakes, or to taste
1 Parmesan or other cheese rind, about 7.5 × 5cm/3 × 2in (see page 9; optional)
salt and freshly ground black pepper
Roasted Pumpkin Seeds (see page 19), to serve
chopped chives, to serve (optional)
Heat the oil in a saucepan over a medium heat. Add the shallots and fry, stirring occasionally, for 2 minutes. Stir in the garlic and fry for another 1-3 minutes until the shallots are softened but not coloured.
Add the stock, broccoli, parsley, chilli/hot pepper flakes and cheese rind, if using, and season with salt and pepper, but remember the rind will be salty, if you are using it, so you might not need to add much salt. Cover and bring to the boil, then reduce the heat and simmer for 15-20 minutes until the broccoli stalks are very tender.
Discard the cheese rind, if used. Blend the soup, then adjust the salt and pepper, if necessary. Serve sprinkled with the seeds and chives, if you like.
SPRING SORREL & SPINACH SOUP WITH EGG BUTTERBALLS
PREPARATION TIME 25 minutes, plus making the stock and cooking the eggs
COOKING TIME 40 minutes
2 tbsp butter
1 tbsp olive or hemp oil
1 large onion, chopped
4 large garlic cloves, chopped
100g/3½oz/1½ cups young sorrel leaves, stalks crushed
2 handfuls of baby spinach leaves
1.25l/44fl oz/5½ cups Vegetable Stock (see page 12) or ready-made stock
2 tbsp chopped parsley leaves
salt and freshly ground black pepper
EGG BUTTERBALLS
100g/3½oz/7 tbsp butter, at room temperature
2 large/extra-large hard-boiled egg yolks, chopped
a pinch of turmeric
a pinch of cayenne pepper (optional)
Melt the butter with the oil in a saucepan over a medium heat. Add the onion and garlic, reduce the heat to low and cook, covered, for 10-12 minutes until very tender and just starting to turn golden. Add the sorrel and spinach and stir for 3-5 minutes until wilted. Add the stock and parsley and season with salt and pepper.
Bring to the boil, partially covered. Reduce the heat and simmer, partially covered, for 10-15 minutes until the leaves are very tender.
Meanwhile, make the butterballs. Put the butter, egg yolks, turmeric and cayenne pepper, if using, in a bowl and beat together. Season with salt and pepper, then divide the mixture into 12 equal portions and roll into balls. (The butterballs can be made up to 1 day in advance and chilled until required.)
Blend the soup until smooth, then work it through a sieve into a bowl, rubbing back and forth with a spoon and scraping the bottom of the sieve. Return to the pan, adjust the salt and pepper, if necessary, and reheat. Add the butterballs and serve.
SLOW-COOKED TOMATO & ORANGE SOUP
PREPARATION TIME 15 minutes, plus making the stock and croûtes (optional)
COOKING TIME 1¼ hours
2 tbsp butter
1 tbsp olive or hemp oil
2 celery stalks, finely chopped
2 shallots, finely chopped
2 large garlic cloves, finely chopped
750g/1lb 10oz/4¼ cups chopped juicy tomatoes
1l/35fl oz/4½ cups Vegetable Stock (see page 12) or ready-made stock
a pinch of sugar
a pinch of cayenne pepper
finely grated zest of 1 orange
2-4 tbsp orange juice
salt and freshly ground black pepper
1 recipe quantity Goats’ Cheese Croûtes (see page 17), to serve (optional)
Melt the butter with the oil in a saucepan over a medium heat. Add the celery and shallots and fry, stirring occasionally, for 2 minutes. Stir in the garlic and fry for another 1-3 minutes until the shallots are softened but not coloured. Add the tomatoes and stir for 2 minutes, then stir in the stock, sugar and cayenne pepper, and season with salt and pepper. Cover and bring to the boil, then reduce the heat to low (use a heat diffuser if you have one) and simmer for 1 hour.
Strain the soup to remove the tomato seeds and skins, rubbing back and forth with a spoon and scraping the bottom of the sieve. Return the soup to the pan and blot with folded paper towels to remove the excess fat from the surface. Stir in the orange zest and 2 tablespoons of the orange juice and reheat. Adjust the salt and pepper, and add more orange juice, if you like. Serve with croûtes, if you like.
WINTER FARMERS’ MARKET SOUP
PREPARATION TIME 20 minutes, plus making the stock and seeds
COOKING TIME 30 minutes
1 tbsp butter
1 tbsp olive or hemp oil
1 large carrot, peeled and diced
1 head of chicory/Belgian endive, halved lengthways and sliced
1 waxy or small red potato, peeled and diced
1 large onion, finely chopped
1 shallot, finely chopped
200g/7oz/1¼ cups peeled and diced celeriac/celery root
1.25l/44fl oz/5½ cups Vegetable Stock (see page 12) or ready-made stock
1 bouquet garni made with 1 piece of celery stalk, 1 bay leaf and several parsley and thyme sprigs tied together
4 tbsp crème fraîche or sour cream
2 tbsp chopped chives
2 spring onions/scallions, thinly sliced
salt and freshly ground black pepper
Spiced Seeds (see page 19), to serve
1 roasted red pepper in olive oil, drained and diced, to serve
Melt the butter with the oil in a saucepan over a medium heat. Add the carrot, chicory/Belgian endive, potato, onion, shallot and celeriac/ celery root and fry, stirring, for 3-5 minutes until the onion is softened but not coloured. Add the stock and bouquet garni and season with salt and pepper. Cover and bring to the boil, then reduce the heat and simmer for 10-15 minutes until the vegetables are tender. Discard the bouquet garni.
Blend one-third of the soup until smooth, then return it to the pan. Add the crème fraîche, chives and spring onions/scallions and reheat, then adjust the salt and pepper, if necessary. Serve sprinkled with the seeds and red pepper.
OKRA & SWEETCORN SOUP
PREPARATION TIME 15 minutes, plus 30 minutes soaking the okra, making the stock and chilli bon-bon and preparing the tomatoes
COOKING TIME 30 minutes
100g/3½oz/1 cup sliced okra
1 tbsp white wine vinegar
½ tsp salt, plus extra to season
1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, chopped
1.25l/44fl oz/5½ cups Vegetable Stock (see page 12) or ready-made stock
a pinch of dried chilli/hot pepper flakes (optional)
4 large tomatoes, peeled (see page 10), deseeded and chopped
400g/14oz/2⅔ cups frozen sweetcorn/ corn kernels
1 tbsp tomato purée/paste
2 tbsp chopped curly parsley leaves
freshly ground black pepper
Chilli Bon-Bon (see page 19) or hot pepper sauce, to serve (optional)
Put the okra, vinegar and salt in a large bowl. Cover with water and leave to soak for 30 minutes, then drain, rinse, drain again and set aside. This helps to reduce the okra’s sliminess while it cooks.
Heat the oil in a saucepan over a medium heat. Add the onion and fry, stirring occasionally, for 2 minutes. Add the garlic and okra and fry, stirring continuously, for 3-6 minutes until the onion is softened and light golden brown. Add the stock and chilli/hot pepper flakes, if using, and season with salt and pepper. Cover and bring to the boil, then reduce the heat and simmer for 5 minutes.
Stir in the tomatoes, sweetcorn/corn and tomato purée/paste and simmer for 5-10 minutes until the okra is tender. Stir in the parsley and adjust the salt and pepper, if necessary. Serve with chilli bon-bon for adding at the table, if wished.
LEEK, SWEET POTATO & HERB SOUP
PREPARATION TIME 15 minutes, plus making the stock
COOKING TIME 15 minutes
1 small handful of chervil
1 small handful of thyme
2 tarragon sprigs
1 large handful of curly-leaf parsley, leaves finely chopped and stalks reserved and lightly crushed
1 small handful of chives, half of them chopped and kept separate
1.5l/52fl oz/6½ cups Vegetable Stock (see page 12) or ready-made stock
2 leeks, sliced in half lengthways, thinly sliced and rinsed
1 tbsp butter
1 tbsp sunflower, olive or hemp oil
280g/10oz/2 cups peeled and diced sweet potatoes
salt and freshly ground black pepper
Strip the leaves from half the chervil, thyme and tarragon sprigs and mix them together with the chopped parsley and chopped chives, then set aside.
Put the parsley stalks, whole chives and whole chervil, thyme and tarragon sprigs in a saucepan. Add the stock and half the leeks and season lightly with salt. Cover and bring to the boil, then boil, uncovered, for 10 minutes.
Meanwhile, melt the butter with the oil in a saucepan over a medium heat. Stir in the sweet potatoes and remaining leek and reduce the heat to low. Cook, covered, for 8-10 minutes, stirring occasionally, until the leek is softened but not coloured.
Strain the stock into the pan with the sweet potatoes, pressing down to extract as much flavour as possible. Bring to the boil, uncovered, then reduce the heat and simmer for 2-3 minutes until the potatoes are tender. Adjust the salt and pepper, if necessary. Just before serving, stir in the chopped herbs and simmer for no more than 30 seconds, then serve.
MEDITERRANEAN FENNEL SOUP
PREPARATION TIME 15 minutes, plus making the stock
COOKING TIME 45 minutes
2 tbsp garlic-flavoured olive oil
2 large fennel bulbs, sliced, with the fronds reserved
2 shallots, sliced
1 tsp fennel seeds
125ml/4fl oz/½ cup dry white wine
650g/1½lb/4 cups fresh chopped tomatoes
1 tbsp tomato purée/paste
1l/35fl oz/4½ cups Vegetable Stock (see page 12) or ready-made stock
85g/3oz/⅔ cup large pitted black olives, sliced
salt and freshly ground black pepper
French bread, to serve
Heat the oil in a large saucepan over a medium heat. Add the fennel and shallots and fry, stirring occasionally, for 3-5 minutes until the shallots are softened but not coloured. Add the fennel seeds and stir for 30 seconds. Stir in the wine, increase the heat to high and cook for 5-6 minutes until almost evaporated.
Add the tomatoes, tomato purée/paste, stock and olives and season with pepper. Do not add salt at this point because the olives will be salty. Cover and bring to the boil, then reduce the heat and simmer for 20-25 minutes. Adjust the salt and pepper, but remember salt might not be necessary. Serve sprinkled with the fennel fronds and with French bread on the side.
PARMESAN BROTH WITH PEAS & CARROTS
PREPARATION TIME 15 minutes, plus making the stock
COOKING TIME 35 minutes
1.4l/48fl oz/6 cups Vegetable Stock (see page 12) or ready-made stock
1 onion, peeled and quartered
1 Parmesan cheese rind, about 7.5 × 5cm/3 × 2in (see page 9)
100g/3½oz/⅔ cup frozen peas
100g/3½oz/1 cup diced carrot, the same size as the peas
2 Cos/romaine lettuce leaves, finely chopped
salt and freshly ground black pepper
extra-virgin olive oil, to serve
freshly grated Parmesan cheese, to serve
Put the stock, onion and cheese rind in a saucepan, cover and bring to the boil, then reduce the heat and simmer for 20 minutes.
Discard the onion. Return the stock to the boil, add the peas and carrots and boil, uncovered, for 3-5 minutes until they are tender. Stir in the lettuce and simmer for 30 seconds until wilted. Season with salt and pepper, but remember the cheese rind will have been salty. Discard the rind. Serve drizzled with oil and with Parmesan cheese for adding at the table.
ORZO PRIMAVERA SOUP
PREPARATION TIME 15 minutes, plus making the stock
COOKING TIME 40 minutes
1.4l/48fl oz/6 cups Vegetable Stock (see page 12) or ready-made stock
1 bouquet garni made with 1 piece of celery stalk with its leaves, 1 rosemary sprig and several parsley and thyme sprigs tied together
1 young carrot, diced
1 young turnip, peeled and diced
100g/3½oz/½ cup orzo
85g/3oz/¾ cup chopped green beans
80g/2¾oz/½ cup frozen peas
1 tsp finely grated lemon zest
2 tbsp chopped parsley leaves
salt and freshly ground black pepper
Put the stock and bouquet garni in a saucepan over a high heat and season with salt and pepper. Cover and bring to the boil, then reduce the heat and simmer for 10 minutes.
Return the stock to the boil, add the carrot and turnip and boil for 2 minutes. Stir in the orzo and boil for 11 minutes, then add the green beans and peas and boil for 4-6 minutes until the orzo and vegetables are tender. Discard the bouquet garni. Stir in the lemon zest and adjust the salt and pepper, if necessary. Stir in the parsley and serve.
SPRING FARMERS’ MARKET SOUP
PREPARATION TIME 15 minutes, plus making the stock
COOKING TIME 35 minutes
1.4l/48fl oz/6 cups Vegetable Stock (see page 12) or ready-made stock
4 large tomatoes, chopped
1 large shallot, sliced
2 large garlic cloves, chopped
1 bouquet garni made with 1 piece of celery stalk with leaves, 1 bay leaf and several basil sprigs tied together
1 tsp sugar
1 tsp dried mint
4 new potatoes, halved or quartered
6 baby carrots, halved lengthways
200g/7oz/1⅓ cups fresh or frozen shelled peas
12 asparagus tips
salt and freshly ground black pepper
freshly grated Parmesan cheese, to serve (optional)
Put the stock, tomatoes, shallot, garlic, bouquet garni and sugar in a saucepan over a high heat. Cover and bring to the boil, then uncover and boil gently for 10 minutes to reduce slightly. Strain the stock into a bowl, pressing down to extract as much flavour as possible.
Return the stock to the pan, add the mint and return to the boil. Add the potatoes and carrots and season with salt and pepper. Reduce the heat and simmer, covered, for 8 minutes. Add the peas and simmer for another 3-5 minutes, if frozen, or for 5-8 minutes, if fresh. Add the asparagus for the final 3 minutes and simmer until all the vegetables are tender but still retain a little crispness. Adjust the salt and pepper, if necessary, and serve with Parmesan cheese on the side, if liked.
SUMMER FARMERS’ MARKET SOUP
PREPARATION TIME 15 minutes, plus making the stock and preparing the tomatoes
COOKING TIME 30 minutes
1.4l/48fl oz/6 cups Vegetable Stock (see page 12) or ready-made stock
freshly cut kernels from 2 sweetcorn/corn cobs, with the cobs reserved and halved
1½ tbsp sunflower, olive or hemp oil
1 onion, finely chopped
1 large garlic clove, finely chopped
3 large tomatoes, peeled (see page 10), deseeded and chopped
2 courgettes/zucchini, diced
1½ tsp chopped marjoram leaves
salt and freshly ground black pepper
basil leaves, torn, to serve
Put the stock and corn cobs in a saucepan, season with salt, cover and bring to the boil. Reduce the heat and simmer for 10 minutes, then discard the corn cobs.
Meanwhile, heat the oil in another saucepan over a medium heat. Add the onion and garlic and fry, stirring occasionally, for 3-5 minutes until softened but not coloured. Add the tomatoes and courgettes/zucchini and stir for 2 minutes.
Add the stock and marjoram to the vegetables, cover and bring to the boil. Reduce the heat and simmer for 3 minutes, then add the corn kernels and simmer for another 3-5 minutes until the kernels are tender. Adjust the salt and pepper, if necessary, and serve sprinkled with basil.
EGYPTIAN AUBERGINE & TOMATO SOUP
PREPARATION TIME 20 minutes, plus making the stock and croûtons (optional)
COOKING TIME 35 minutes
125ml/4fl oz/½ cup olive oil, plus extra as needed
2 aubergines/eggplants (about 700g/1½lb total weight), peeled, cut into 2.5cm/1in slices and patted dry
1 large onion, very finely chopped
2 garlic cloves, very finely chopped
½ tsp ground coriander
½ tsp ground cumin
600ml/20fl oz/2½ cups tomato and vegetable juice
450ml/16fl oz/2 cups Vegetable Stock (see page 12)
6 tbsp Greek-style yogurt
salt and freshly ground black pepper
chopped mint leaves, to serve
1 recipe quantity Garlic Croûtons (see page 18), to serve
Heat two large frying pans over a high heat until a splash of water ‘dances’ on the surface. Reduce the heat to medium and add a thin layer of oil to each. Add as many aubergine/eggplant slices as will fit in a single layer and fry for 3-3½ minutes on each side until just beginning to brown. Do not overbrown or the soup will taste bitter. Transfer the slices to a large bowl or blender. Add extra oil to the pans between batches, if necessary.
Blend the aubergines/eggplants until smooth, then set aside.
Heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the onion and fry, stirring occasionally, for 10-12 minutes until golden brown. Stir in the garlic, coriander and cumin and fry, stirring continuously, for 30 seconds until aromatic. Add the tomato and vegetable juice and stock, stir in the aubergine/eggplant purée and season with salt and pepper. Cover and bring to the boil, then reduce the heat and simmer, uncovered, for 5 minutes, stirring occasionally.
Stir in the yogurt and adjust the salt and pepper, if necessary. Serve sprinkled with mint and with the croûtons for adding at the table.
TOMATO & THYME SOUP WITH POLENTA DUMPLINGS
PREPARATION TIME 15 minutes, plus making the stock and dumplings
COOKING TIME 45 minutes
2 tbsp butter
1 tbsp sunflower oil
1 large onion, thinly sliced
1 garlic clove, crushed
175ml/6fl oz/¾ cup dry white wine
3 tbsp plain white/all-purpose or wholemeal/wholewheat flour
a pinch of mustard powder
600ml/20fl oz/2½ cups Vegetable Stock (see page 12) or ready-made stock
2 cans (800g/1¾lb) chopped tomatoes
½ bunch of lemon thyme, about 15g/½oz, tied together, plus extra leaves to serve
4 tbsp tomato purée/paste
2 tsp caster sugar
240ml/8fl oz/1 cup single/light cream
1 recipe quantity Polenta Dumplings (see page 17)
salt and freshly ground black pepper
Melt the butter with the oil in a saucepan over a medium heat. Add the onion and fry, stirring occasionally, for 2 minutes. Add the garlic and fry for 1-3 minutes until the onion is softened. Stir in the wine, increase the heat to high and cook for 6-8 minutes until almost evaporated, then reduce the heat to low.
Sprinkle in the flour and mustard powder and stir for 2 minutes. Slowly add the stock, stirring to prevent lumps from forming, then stir in the tomatoes, thyme, tomato purée/paste and sugar and season with salt and pepper. Cover and bring to the boil, then reduce the heat and simmer for 15 minutes.
Discard the thyme sprigs and blend the soup. Strain the soup into a large bowl and work it through the sieve, rubbing back and forth with a spoon and scraping the bottom of the sieve. Return the soup to the pan, stir in the cream and reheat without boiling. Add the dumplings and simmer to reheat. Adjust the salt and pepper, if necessary, then serve sprinkled with extra thyme leaves. If you reheat the soup, do not boil it.
GOLDEN CARROT & SESAME SOUP
PREPARATION TIME 15 minutes, plus making the stock and toasted seeds
COOKING TIME 30 minutes
1½ tbsp olive or hemp oil, plus extra to serve
1 onion, chopped
2 large garlic cloves, chopped
½ tsp ground coriander
¼ tsp turmeric
a pinch of cayenne pepper, or to taste
950ml/32fl oz/4 cups Vegetable Stock (see page 12) or ready-made stock
350g/12oz/2½ cups peeled and thinly sliced carrots
2 tbsp tahini
lemon juice, to taste
salt and freshly ground black pepper
TO SERVE
white sesame seeds, toasted (see page 10)
black sesame seeds
chopped coriander/cilantro leave
Heat the oil in a saucepan over a medium heat. Add the onion and fry, stirring occasionally, for 2 minutes. Add the garlic and fry for 1-3 minutes until the onion is softened but not coloured. Add the ground coriander, turmeric and cayenne pepper and stir for 30 seconds. Watch closely so the spices do not burn.
Add the stock and carrots and season with salt and pepper. Cover and bring to the boil, then reduce the heat and simmer for 12-15 minutes until the carrots are very tender. Add the tahini and stir until it dissolves.
Blend the soup to the preferred consistency, then add the lemon juice and adjust the salt and pepper, if necessary. Serve sprinkled with sesame seeds and coriander/cilantro leaves and drizzled with oil.
RED RICE & WILD ROCKET SOUP
PREPARATION TIME 10 minutes, plus making the stock
COOKING TIME 55 minutes
1.5l/52fl oz/6½ cups Vegetable Stock (see page 12) or ready-made stock
4 large garlic cloves, crushed
1 tsp fennel seeds
1½ tbsp olive or hemp oil, plus extra to serve (optional)
2 shallots, halved lengthways and thinly sliced
100g/3½oz/½ cup red rice
1 tsp dried thyme leaves
2 large handfuls of wild rocket/arugula leaves, rinsed and torn
salt and freshly ground black pepper
French bread, to serve
Put the stock, garlic and fennel seeds in a saucepan. Cover and bring to the boil, then boil slowly for 10 minutes to blend the flavours. Strain the stock, discarding the garlic and seeds, and set aside.
Heat the oil in a saucepan over a medium heat. Add the shallots and fry, stirring occasionally, for 3-5 minutes until softened but not coloured. Stir in the rice, then add the stock and thyme and season with salt and pepper. Cover and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or according to the package instructions, until the rice is tender but chewy.
Add the rocket/arugula and simmer, uncovered, for 2-3 minutes until wilted. Adjust the salt and pepper, if necessary, and serve with slices of French bread.
SUNSHINE WINTER SOUP
PREPARATION TIME 15 minutes, plus making the stock and seeds
COOKING TIME 30 minutes
1½ tbsp olive or hemp oil
3 celery stalks, finely chopped, with the leaves reserved
2 large carrots, peeled and diced
2 shallots, finely chopped
1 tsp fennel seeds
a large pinch of saffron threads
1.4l/48fl oz/6 cups Vegetable Stock (see page 12) or ready-made stock
400g/14oz/4 cups peeled, deseeded and diced pumpkin
1 bouquet garni made with the reserved celery leaves, 2 parsley sprigs, 1 bay leaf and 1 thyme sprig tied together
salt and freshly ground black pepper
sunflower seeds, toasted (see page 10), to serve
chopped chives, to serve
Heat the oil in a saucepan over a medium heat. Add the celery, carrots and shallots and stir for 3-5 minutes until the shallots are softened but not coloured. Add the fennel seeds and saffron and stir for 30 seconds until aromatic. Watch closely so they do not burn.
Add the stock, pumpkin and bouquet garni and season with salt and pepper. Cover and bring to the boil, then reduce the heat and simmer, partially covered, for 12-15 minutes until the vegetables are tender. Discard the bouquet garni and adjust the salt and pepper, if necessary. Serve sprinkled with the seeds and chives.
FRENCH ONION SOUP
PREPARATION TIME 10 minutes, plus making the stock and croûtes
COOKING TIME 40 minutes
2 tbsp butter
2 tbsp olive oil
4 large onions, thinly sliced
4 garlic cloves, crushed
1 tsp sugar
1.25l/44fl oz/5½ cups Beef Stock (see page 11) or ready-made stock
6 tbsp brandy
1 bouquet garni made with 1 piece of celery stalk, 1 bay leaf, 4 parsley sprigs and 4 thyme sprigs tied together
salt and freshly ground black pepper
1 Croûte (see page 17) for each bowl, to serve
250g/9oz/2½ cups grated Gruyère cheese, to serve
Melt the butter with the oil in a saucepan over a medium heat. Add the onions and fry, stirring, for 3-5 minutes until softened. Reduce the heat to very low (use a heat diffuser if you have one), stir in the garlic and sugar and fry, stirring frequently, for another 5-8 minutes until the onions are golden brown and caramelized. Add the stock, brandy and bouquet garni and season with salt and pepper. Cover and bring to the boil, then reduce the heat and simmer for 15 minutes.
Meanwhile, preheat the grill/broiler to high. Arrange four or six flameproof soup bowls on a baking sheet and put 1 croûte in each.
Discard the bouquet garni. Ladle the soup into the bowls and divide the cheese over the tops. Grill/ broil for 2-3 minutes until the cheese has melted and is bubbling. Serve immediately.
ROASTED SQUASH & TOMATO SOUP
PREPARATION TIME 20 minutes, plus making the stock
COOKING TIME 25 minutes
3 large tomatoes, halved
1 butternut squash (about 600g/1lb 5oz), unpeeled, cut in half, seeds removed and reserved
6 large whole garlic cloves, peeled
1 red onion, quartered
1cm/½in piece of fresh ginger, peeled and thinly sliced
2½ tbsp olive or hemp oil, plus extra for frying the seeds
½ tsp ground coriander
½ tsp ground cumin
½ tsp hot paprika, or to taste
750ml/26fl oz/3¼ cups Vegetable Stock (see page 12) or ready-made stock
salt and freshly ground black pepper
chopped parsley leaves, to serve
Preheat the oven to 220°C/425°F/Gas 7. Put the tomatoes, cut-sides down, in a baking tray. Coarsely chop the squash into 5cm/2in pieces and add it to the baking tray, along with the garlic, onion and ginger. Add the oil, coriander, cumin and paprika and season with salt and pepper. Toss well to coat, then roast for 20 minutes, stirring once or twice, until the squash and onion are tender and the tomato skins have burst.
Meanwhile, put several layers of paper towels on a plate and set aside. Rinse the squash seeds well and use your fingers to remove the fibres, then pat dry with paper towels. Heat a thin layer of the oil in a frying pan over a high heat. Add the seeds and stir for 30 seconds-1 minute until they start to pop and turn golden brown. Watch closely so they do not burn. Immediately turn them out of the pan onto the prepared plate and set aside.
Transfer the vegetables from the baking tray to a large heatproof bowl or blender and add half the stock. Blend until smooth. Working in batches, strain the soup into a saucepan and work it through the sieve, rubbing back and forth with a spoon and scraping the bottom of the sieve. Stir in enough of the remaining stock to achieve the preferred consistency and reheat. (Any leftover stock can be used in other recipes or frozen for up to 6 months.) Adjust the salt and pepper, if necessary, then serve, sprinkled with the seeds and parsley.
EDAMAME & PUMPKIN SOUP WITH JASMINE RICE
PREPARATION TIME 25 minutes, plus cooking the rice
COOKING TIME 30 minutes
2 tbsp hemp or sunflower oil
1 onion, chopped
2 carrots, peeled and sliced
450g/1lb/3½ cups peeled, deseeded and chopped pumpkin
800ml/28fl oz/3½ cups coconut milk
125g/4½oz/1 cup frozen shelled edamame beans (green soybeans)
4 pak choi/bok choy, quartered lengthways
salt and freshly ground black pepper
280g/10oz/2 cups cooked Thai Jasmine Rice, hot, to serve
chopped coriander/cilantro leaves, to serve
lime wedges, to serve
RED CHILLI PASTE
5 garlic cloves, chopped
2.5cm/1in piece of fresh ginger, peeled and chopped
2 red chillies, deseeded (optional) and chopped
2 lemongrass sticks, chopped, with outer leaves removed
Put all the ingredients for the chilli paste and 2 tablespoons water in a mini food processor and process for 20-30 seconds until a thin, coarse paste forms.
Heat the oil in a heavy stockpot over a high heat. Add the onion and fry, stirring occasionally, for 3-5 minutes until softened but not coloured. Add the chilli paste and stir for 2-3 minutes until the fat separates around the edge. Add the carrots, pumpkin and 1l/35fl oz/4½ cups water and season with salt and pepper. Cover and bring to the boil, then reduce the heat and simmer for 10 minutes.
Add the coconut milk, edamame and pak choi/ bok choy and simmer, uncovered, for 3-5 minutes until the edamame are tender. Adjust the salt and pepper, if necessary.
Divide the rice into bowls and ladle the soup over it. Serve sprinkled with chopped coriander/ cilantro and with lime wedges for squeezing over.
ARAME & TOFU SOUP
PREPARATION TIME 25 minutes, plus making the dashi and seeds
COOKING TIME 15 minutes
20g/¾oz dried arame
1l/35fl oz/4½ cups Vegetarian Dashi (see page 13) or prepared instant vegetarian dashi
2 radishes, very thinly sliced
1 carrot, peeled and coarsely grated
1 red chilli, deseeded and thinly chopped
1 courgette/zucchini, coarsely grated
1 tbsp light soy sauce or tamari soy sauce
1 tbsp rice wine
400g/14oz fried tofu, cut into 1cm/½in cubes
sesame seeds, toasted (see page 10), to serve
Put the arame in a bowl, cover with cold water and leave to soak for 15 minutes until doubled in volume, then drain.
Put the dashi in a saucepan over a high heat, cover and bring to the boil. Add the arame and boil, covered, for 3-5 minutes until tender. Add the radishes, carrot, chilli and courgette/zucchini and boil, uncovered, for 30 seconds-1½ minutes until the vegetables are tender. Stir in the soy sauce and rice wine. Divide the tofu into bowls and ladle the arame and soup over it. Serve sprinkled with sesame seeds.
AUTUMN FARMERS’ MARKET SOUP
PREPARATION TIME 15 minutes, plus making the stock and croûtes
COOKING TIME 40 minutes
1½ tbsp olive or hemp oil
200g/7oz/1½ cups deseeded, peeled and diced butternut squash
1 carrot, peeled and diced
2 garlic cloves, finely chopped
1 leek, halved lengthways, thinly sliced and rinsed
300ml/10fl oz/1¼ cups sweet or dry/hard cider
950ml/32fl oz/4 cups Vegetable Stock (see page 12) or ready-made stock
2 sage sprigs
2 tbsp crème fraîche or sour cream (optional)
salt and freshly ground black pepper
chopped parsley leaves, to serve
1 recipe quantity Cheddar Croûtes (see page 17), to serve (optional)
Heat the oil in a saucepan over a medium heat. Stir in the squash, carrot, garlic and leek, cover and reduce the heat to low. Cook for 10-12 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the cider, stock and sage and season, then cover again and bring to the boil.
Reduce the heat and simmer for 15-20 minutes until the vegetables are tender. Discard the sage sprigs, then stir in the crème fraîche, if using. Adjust the salt and pepper, if necessary, and serve sprinkled with parsley and with croûtes on the side, if wished.
HALLOWEEN BEAN SOUP
PREPARATION TIME 15 minutes, plus overnight soaking and cooking the beans (optional), making the stock and toasting the seeds
COOKING TIME 30 minutes
100g/3½oz/½ cup dried black beans or 200g/7oz canned black beans, drained and rinsed
1 tbsp hemp or olive oil
1 large red onion, quartered and thinly sliced
2 large garlic cloves, chopped
1.25l/44fl oz/5½ cups Vegetable Stock (see page 12) or ready-made stock
2 bay leaves
a pinch of dried chilli/hot pepper flakes, or to taste
1 Parmesan or Cheddar cheese rind, about 7.5 × 5cm/3 × 2in (see page 9; optional)
400g/14oz/4 cups peeled, deseeded and chopped pumpkin
2 handfuls of baby spinach leaves
salt and freshly ground black pepper
white sesame seeds, toasted (see page 10), to serve
black sesame seeds, to serve
chopped parsley leaves, to serve
If using dried beans, put them in a bowl, cover with water and leave to soak overnight, then drain and rinse. Transfer to a saucepan, add 1.5l/52fl oz/6½ cups water, cover and bring to the boil. Reduce the heat and simmer, covered, for 50 minutes-1 hour, then drain.
Heat the oil in a saucepan over a medium heat. Add the onion and fry, stirring, for 2 minutes. Add the garlic and stir for 1-3 minutes until the onion is softened. Add the stock, bay leaves, chilli/ hot pepper flakes and cheese rind, if using, and season with salt and pepper. Cover and bring to the boil. Add the pumpkin, reduce the heat to medium and simmer for 5-8 minutes until tender.
Add the beans and heat through for 3 minutes. Stir in the spinach and simmer for 1-2 minutes until it wilts. Discard the cheese rind, if used. Adjust the salt and pepper, if necessary, and serve sprinkled with sesame seeds and parsley.
MIXED GRAIN & RED LENTIL SOUP
PREPARATION TIME 10 minutes, plus making the stock and preparing the tomatoes
COOKING TIME 50 minutes
1 tbsp olive or hemp oil
1 large onion, finely chopped
2 large garlic cloves, chopped
1.4l/48fl oz/6 cups Vegetable Stock (see page 12) or ready-made stock
4 tbsp split red lentils, rinsed
2 tbsp bulgar wheat
2 tbsp long-grain white rice
3 tomatoes, grated (see page 10)
1 tbsp dried mint, plus extra to serve
2 tbsp tomato purée/paste
½ tbsp hot or sweet paprika, or to taste
½ tsp cayenne pepper, or to taste
salt and freshly ground black pepper
extra-virgin olive oil, to serve
Heat the oil in a saucepan over a medium heat. Add the onion and fry, stirring, for 2 minutes. Add the garlic and fry for 1-3 minutes until the onion is softened but not coloured. Add the stock, lentils, bulgar wheat, rice, tomatoes, mint, tomato purée/ paste, paprika and cayenne. Cover and bring to the boil, then reduce the heat and simmer for 30-40 minutes until the lentils, wheat and rice are all tender. Stir occasionally to prevent the grains from sticking to the base of the pan.
Blend half of the soup until smooth. Return the mixture to the pan, stir well and season with salt and pepper. Serve sprinkled with mint and drizzled with olive oil.
Pictured on page 112
GUJARATI YOGURT SOUP
PREPARATION TIME 15 minutes
COOKING TIME 10 minutes
8 fresh curry leaves
1 green chilli, deseeded (optional) and chopped, or to taste
1cm/½in piece of fresh ginger, peeled and grated, or to taste
5mm/¼in piece of white turmeric (optional)
2.5cm/1in piece of cucumber, deseeded and chopped
2 tbsp gram (chickpea/garbanzo bean) flour
½ tsp ground coriander
600g/1lb 5oz/heaped 2½ cups plain yogurt
2 tbsp ghee or sunflower oil
1 tsp cumin seeds 1 tsp black mustard seeds
½ tsp fenugreek seeds
a pinch of ground asafoetida
salt
2 handfuls of coriander/cilantro leaves, torn
Put half the curry leaves, the chilli, ginger and white turmeric, if using, in a small food processor and blend until very finely chopped (or use a mortar and pestle). Add the cucumber and blend again until the mixture forms a paste.
Put the gram flour and ground coriander in a bowl and season with salt, then add the yogurt and 600ml/20fl oz/2½ cups water and stir until smooth. Adjust the salt, if necessary, adding more chilli and ginger, if you like.
Melt the ghee in a saucepan over a medium heat. Add the cumin, mustard and fenugreek seeds and stir for 30 seconds until they crackle and pop. Watch closely so they do not burn. Stir in the asafoetida and remaining curry leaves and stir just until the leaves sizzle.
Reduce the heat to very low (use a heat diffuser if you have one) and add the yogurt mixture, stirring continuously to prevent it from separating. Watch closely because the mixture will splutter. Stir for 8-10 minutes until the soup thickens. Serve sprinkled with the coriander/cilantro leaves.
WILD MUSHROOM & TOASTED SPELT SOUP
PREPARATION TIME 15 minutes, plus 30 minutes soaking the mushrooms and making the stock
COOKING TIME 1 hour
30g/1oz dried porcini mushrooms
2 tbsp olive or hemp oil
85g/3oz/½ cup spelt
1 tbsp butter
1 celery stalk, finely chopped, with the leaves reserved
1 large red onion, finely chopped
400g/14oz/4½ cups trimmed and coarsely chopped mixed wild mushrooms, such as chanterelles, horns of plenty and oysters
2 large garlic cloves, chopped
1l/35fl oz/4½ cups Beef Stock (see page 11) or ready-made stock
1 bouquet garni made with the celery leaves,
1 bay leaf and several parsley and thyme sprigs tied together
1 large waxy potato, diced
1 small handful of dill, finely chopped
salt and freshly ground black pepper
sour cream or smetana, to serve
Put the porcini mushrooms and at least 200ml/ 7fl oz/scant 1 cup boiling water in a heatproof bowl and leave to soak for 30 minutes until tender. Strain through a muslin-lined/cheesecloth-lined sieve and set the liquid aside. Squeeze the mushrooms and trim the stalks, if necessary, then thinly slice the caps and stalks and set aside.
Heat 1 tablespoon of the oil in a saucepan over a high heat. Add the spelt and stir for 2-3 minutes until it gives off a toasted aroma. Immediately transfer to a bowl and set aside.
Melt the butter with the remaining oil in the pan over a medium heat. Add the celery and onion and fry, stirring, for 2 minutes. Stir in the wild mushrooms and garlic, season with salt and fry for 5-8 minutes, stirring occasionally, until the mushrooms soften and give off their liquid.
Stir in the spelt and fry for 2 minutes, then add the stock, bouquet garni, porcini mushrooms and reserved soaking liquid and season with salt and pepper. Cover and bring to the boil. Reduce the heat and simmer for 20 minutes, then stir in the potato and simmer for 15-20 minutes until the spelt and potato are tender. Stir in the dill and adjust the salt and pepper, if necessary. Serve with sour cream.
BEETROOT & APPLE SOUP
PREPARATION TIME 15 minutes, plus making the stock
COOKING TIME 55 minutes
1 large cooking apple, peeled and chopped
1 tbsp lemon juice
1½ tbsp olive or hemp oil
1 onion, chopped
½ tbsp caraway seeds
800ml/28fl oz/3½ cups Vegetable Stock (see page 12)
450g/1lb/3½ cups peeled and diced beetroots/beets
salt and freshly ground black pepper
HORSERADISH & DILL CREAM
5 tbsp sour cream
1 tbsp grated horseradish
½ tbsp chopped dill, plus extra to serve
a pinch of salt
Toss the apple and lemon juice together in a bowl and set aside. Heat the oil in a saucepan over a medium heat. Add the onion and fry, stirring, for 3-5 minutes until softened. Add the caraway seeds and stir for 30 seconds until aromatic. Watch closely so they do not burn. Add the stock and beetroot/beets, cover and bring to the boil. Reduce the heat and simmer for 30 minutes.
Meanwhile, make the horseradish and dill cream. Put all the ingredients in a bowl and stir, then cover and chill.
Add the apple and any remaining lemon juice to the pan and simmer for another10 minutes until the beetroots/beets are tender. Blend the soup until smooth, then season with salt and pepper. Serve topped with the horseradish cream and an extra sprinkling of dill.
GOJI BERRY & GARLIC SOUP
PREPARATION TIME 15 minutes, plus making the stock
COOKING TIME 35 minutes
1.5l/52fl oz/6½ cups Rich Chicken Stock (see page 11), Chicken Stock (see page 12) or Vegetable Stock (see page 12)
1 large garlic bulb, separated into cloves
2 leeks, halved lengthways, sliced and rinsed
1cm/½in piece of fresh ginger, peeled and grated
a pinch of dried chilli/hot pepper flakes, or to taste
grated zest of 1 lemon
2 tbsp medium rolled oats
1 tbsp honey
2-4 tbsp lemon juice
2 tbsp dried goji berries
1 large handful of watercress leaves, torn
chopped chives, to serve
Put the stock and garlic in a saucepan, cover and bring to the boil. Boil for 15 minutes until the garlic is very tender. Use a fork to mash the garlic against the side of the pan, then stir in the leeks, ginger, chilli/hot pepper flakes, lemon zest and oats. Reduce the heat and simmer, covered, for 8-10 minutes until thickened slightly and the oats are tender.
Stir in the honey and 1 tablespoon of the lemon juice, then add the remaining juice to taste. Stir in the goji berries and watercress and simmer, uncovered, for 1 minute until the berries are softened. Serve sprinkled with chives.