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 Print Vegetable Soup Recipes  

Cabbage

Cabbage  Prep.Time: 10-15 min  Cook.Time: 25-30 min  Difficulty: Easy  Serves: 4 Tools  Large Saucepan  Sharp Knife  Chopping Board  Vegetable Peeler  Wooden Spoon

Ingredients  1 Medium Size Cabbage  100g/4oz Green Beans  1 Carrot  1 Onion  2 Cloves Garlic  15ml/1 Tbsp Tomato Puree  1 Vegetable Stock Cubes  1Ltr/2pts Hot Water  ½tsp Basil  ½tsp Oregano  Olive Oil  Black Pepper

Method Peel and chop onion. Peel and dice carrots to approximately 1cm/½". Fry onion and carrots gently in olive oil until soft. Peel and finely chop garlic, add to the onions when they have softened. Add hot water, stock cube, herbs, black pepper and tomato puree. Stir well. Chop cabbage leaves into strips approximately 1cm / ½" wide, 4cm / 1½" long. Trim beans and cut into 2.5cm / 1" lengths. Add cabbage and beans to saucepan, stir well and leave to simmer for 10 minutes. Serve immediately.    You can use a beef stock cube instead of the vegetable stock cube for added flavour.  Top             Homepage             Print this recipe

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Chunky Vegetable

Chunky Vegetable  Prep.Time: 10 mins  Cook.Time: 30-45 min  Difficulty: Easy  Serves: 4-6 Tools  Large Saucepan  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  2 Carrots  1 Leek  1 Parsnip  ½ Swede  2 Vegetable Stock Cubes  2 ltr/3½ pts Hot Water  2 tsp coriander leaf  1 tsp garam masala  Black Pepper

Method Add hot water to saucepan and crumble stock cubes into the water. Dice root vegetables into 1cm/½" cubes and add to stock. Wash and slice leek and add to pan. Add coriander, garam masala, black pepper and simmer gently for 30-45 minutes until the vegetables are soft.    If you prefer a smooth soup put the soup into a blender after the vegetables are cooked.  Top             Homepage             Print this recipe

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Creamy Watercress

Creamy Watercress  Prep.Time: 10-15 min  Cook.Time: 25-30 min  Difficulty: Easy  Serves: 4 Tools  Large Saucepan  Sharp Knife  Chopping Board  Vegetable Peeler  Vegetable Peeler  Hand Blender  Wooden Spoon

Ingredients  250g/10oz Watercress  225g/9oz Potatoes  1 Onion  2 Cloves Garlic  100ml/3.5floz Single Cream  400ml/14floz Milk  500ml/1pt Hot Water  2 Vegetable Stock Cubes  2 Tbsp Olive Oil  Black Pepper

Method Peel and finely chop onion. Fry onion gently in olive oil until soft. Peel and finely chop garlic, add to the onions when they have softened. Peel and dice potatoes to approximately 1cm / ½”. Add potatoes to saucepan and cook gently for a few minutes. Add stock cubes and enough hot water to cover the potatoes. Simmer until potatoes have softened. Mash potatoes in the saucepan. Add remaining hot water, milk and watercress and season well. Leave to simmer for 10 minutes. Blend using a hand blender then add half of the cream. Stir well and reheat gently. Pour into warmed bowls and add a swirl of the remaining cream. Serve immediately with crusty rolls.    You can use chicken stock cubes instead of the vegetable stock cubes for added flavour.  Top             Homepage             Print this recipe

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Hot and Sour Noodle

Hot and Sour Noodle  Prep.Time: 20 mins  Cook.Time: 30 mins  Difficulty: Easy  Serves: 4 Tools  1 Large Saucepan With Lid  Sharp Knife  Chopping Board  Wooden Spoon  Sieve  Colander

Ingredients  150g/5oz    Pre-Cooked Noodles  3 Heads Pak Choi  2 Stalks Lemon Grass  1 Lime  2 Chillies (de-seeded)  2.5-5cm/1-2" Fresh Ginger  2 Cloves Garlic  2 Chicken Stock Cubes  1 Vegetable Stock Cube  1.2 ltr/2pts Hot Water  110g/4oz Button Mushrooms  Fresh Coriander  Black Pepper

Method Pour the hot water into the large saucepan. Remove a 1cm/½" slice of rind from the lime and cut it into thin strips and add to the pan. Cut the lemon grass, chillies, and garlic in half lengthways and add to the pan. Peel the ginger and cut into slices and add to the pan. Crumble all the stock cubes into the pan and stir well. Put the lid on and simmer for 20 minutes. Strain the liquid through the sieve and return it to the pan. Wash and trim the mushrooms and add to the pan. Trim base from pak choi, rinse well and add to pan. Cook over a medium heat for 5 minutes. Add the juice from the lime and season well with black pepper. Place the noodles in a colander and run hot water over them. Divide noodles between 4 bowls. Add hot soup to noodles and sprinkle fresh coriander on top. Serve in warmed bowls.  Top             Homepage             Print this recipe

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Onion

Onion  Prep.Time: 20 mins  Cook.Time: 90 mins  Difficulty: Easy  Serves: 4-6 Tools  Large Thick Bottomed    (Saucepan with a lid)  Garlic Crusher  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  450g/1lb Cooking Onions  55g/2oz Butter or Spread  1 tsp Plain Flour  1 Clove Garlic  2 Beef Stock Cubes  1 ltr/2 pts Hot Water  Black Pepper

Method Peel and slice onions. Melt the butter or spread in the large saucepan. Add the onions and cook very slowly over a very low heat for about 45 minutes with a lid on. Peel and crush the garlic. Add the garlic to the saucepan and simmer for another 15 minutes. The onions should become very soft and golden brown all over. Sprinkle the flour over the onions and garlic and stir well to coat them. Crumble stock cubes into hot water and stir to dissolve. Pour over onions and stir well. Season well with black pepper. Allow to simmer for 25-30 minutes. Serve in warmed bowls with crusty bread or homemade garlic bread.  Top             Homepage             Print this recipe

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Parsnip

Parsnip  Prep.Time: 20 mins  Cook.Time: 40 mins  Difficulty: Easy  Serves: 4 Tools  4-5 Ltr Saucepan  Small non stick Frying Pan  Vegetable Peeler  Sharp Knife  Chopping Board  Wooden Spoon  Pestle and Mortar  Jug or Hand Blender

Ingredients  700g/1.5lb Fresh Parsnips  1 Large potato  2 Cooking Onions  3-4 Cloves Garlic  2 tbsp Olive Oil  2 Vegetable Stock Cubes  1 ltr/2 pts Hot Water  1½ Tsp Cumin Seeds  1½ Tsp Coriander Seeds  1 Tbsp Sesame Seeds  1 Tbsp Turmeric  Black Pepper

Method Put cumin, coriander and sesame seeds into dry frying pan and toast until lightly golden. Transfer to a Pestle and Mortar and grind with the turmeric to a fine powder. Peel and finely chop onions and garlic. Fry onions in olive oil until soft. Peel potato and parsnips and cut into 1cm / ½" cubes. Add garlic, potato, parsnips and spice mix to onions, stir and sauté for a few minutes. Add the hot water and stock cubes. Bring to the boil then allow to simmer for 20 minutes or until the potato and parsnip are tender. Remove from heat and allow to cool slightly. Blend until smooth and return to saucepan to reheat. Add pepper for taste. Serve in warmed bowls with garlic or crusty bread.  Top             Homepage             Print this recipe

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Potato and Leek

Potato and Leek  Prep.Time: 20 mins  Cook.Time: 40 mins  Difficulty: Easy  Serves: 4-6 Tools  1 Large Saucepan With Lid  Sharp Knife  Chopping Board  Wooden Spoon  Jug or Hand Blender

Ingredients  4 Large Leeks  2 Cooking Onions  2 Large Potatoes  2 Cloves Garlic  25g/1oz Butter  1 Vegetable Stock Cube  850ml/1½ pts Hot water  275ml/½ pt Milk  Black Pepper

Method Trim leeks and remove outer layer. Slice finely then rinse thoroughly. Peel and finely chop onions and garlic. Peel and dice the potatoes to about 1cm / ½" cubes. Melt the butter in the saucepan. Add the potatoes, leeks, onions, and garlic. Season with black pepper. Stir well to coat all ingredients. Put the lid on and leave to cook over a low heat for 15 minutes. Crumble stock cube into jug of hot water and stir to dissolve. Pour over vegetables. Add the milk and stir well. Put the lid back on and simmer gently for 20 minutes. When the vegetables are cooked, remove from heat and allow to cool slightly. Blend until smooth, return to saucepan and reheat. Serve in warmed bowls.  Top             Homepage             Print this recipe

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Spiced Carrot

Spiced Carrot  Prep.Time: 20 mins  Cook.Time: 30 mins  Difficulty: Easy  Serves: 4 Tools  4-5 Ltr Saucepan  Small non stick Frying Pan  Vegetable Peeler  Sharp Knife  Chopping Board  Wooden Spoon  Pestle and Mortar  Jug or Hand Blender

Ingredients  700g/1.5lb Carrots  2 Cooking Onions  3-4 Cloves Garlic  2 tbsp Olive Oil  2 Vegetable Stock Cubes  1 ltr/2 pts Hot Water  3 tbsp Red Wine Vinegar  1½ tsp Cumin Seeds  1½ tsp Coriander Seeds  1 Tbsp Sesame Seeds  1 Tbsp Paprika  Black Pepper

Method Put cumin, coriander and sesame seeds into dry frying pan and toast until lightly golden. Transfer to a Pestle and Mortar and grind with the paprika to a fine powder. Peel and finely chop onions and garlic. Fry onions in olive oil until soft. Peel and slice carrots. Add garlic, carrots and spice mix, stir and sauté for a few minutes. Add the red wine vinegar and allow to bubble away. Once the vinegar smell has lessened and there is very little liquid left, add the hot water and stock cubes. Bring to the boil then allow to simmer for 20 minutes or until the carrots are tender. Remove from heat and allow to cool slightly. Blend until smooth and return to pan to reheat. Add pepper for taste. Serve in warmed bowls.  Top             Homepage             Print this recipe

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Spiced Red Lentil

Spiced Red Lentil  Prep.Time: 20 mins  Cook.Time: 45-50 mins  Difficulty: Easy  Serves: 4 Tools  Large Saucepan  Vegetable Peeler  Sharp Knife  Chopping Board  Wooden Spoon  Food Processor or Blender

Ingredients  125g/4.50z Red Lentils   (pre-soaked for 1 hour)  1 Medium Onion  3 Medium Carrots  3 Medium Potatoes  1 Large Red Pepper  3 Cloves Garlic  1 Tin Chopped Tomatoes  1 Vegetable Stock Cubes  2 tbsp Olive Oil  750ml/1½pts Hot Water  1 tsp Turmeric  1 tsp Paprika  1 tsp Basil  Pinch Cumin  1 Bay Leaf  Black Pepper

Method Finely chop all the vegetables and the red pepper. Heat the oil in a saucepan and add all the spices. Fry gently for a minute or so. Add chopped vegetables and the red pepper and stir to coat with spices. Drain and rinse lentils and add to pan. Stir well and cook for 4-5 minutes. Add tomatoes, hot water, stock cube, and herbs. Bring to the boil, then leave to simmer for 40 minutes. Add pepper to taste. Remove from heat and allow to cool for a few minutes. Blend to a smooth consistency in a blender or food processor. Return to heat for a few minutes. If the soup is too thick, add a little more water at this stage. Serve with crusty bread.  Top             Homepage             Print this recipe

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Spicy Lentil

Spicy Lentil  Prep.Time: 10-15 mins  Cook.Time: 25-30 mins  Difficulty: Easy  Serves: 4-6 Tools  Large Saucepan  Mixing Bowl  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  10oz/250g Green Lentils  1 Medium Onion  4 Cloves Garlic  2 Tomatoes  1 Red Chilli  Juice of 1 Lemon  2oz/50g Creamed Coconut  2 Vegetable Stock Cubes  2 Tbsp Olive Oil  2 pts/1 Ltr Hot Water  2 Tbsp Fish Sauce  1tsp Ground Turmeric  1tsp Ground Cardamom  1 Star Anise  Black Pepper

Method Place the tomatoes in the mixing bowl, pour hot water over them and leave to stand. Peel and finely chop the onions, garlic and chilli. Drain tomatoes and take off skins. Quarter the tomatoes, remove the seeds and chop finely. Heat the oil in the large saucepan. Add onions and fry till soft. Add garlic, chilli and tomatoes. Stir in cardamom, turmeric and star anise. Rinse lentils thoroughly then add to pan. Add hot water, stock cubes and black pepper. Stir then leave to simmer for 25 minutes. Add fish sauce and lemon juice and stir in coconut cream. When the coconut has dissolved, serve in warmed bowls.    You can use chicken stock cubes instead of vegetable stock cubes for added flavour.  Top             Homepage             Print this recipe

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Stilton and Broccoli

Stilton and Broccoli  Prep.Time: 20 mins  Cook.Time: 20 mins  Difficulty: Easy  Serves: 4-6 Tools  Large Saucepan  Sharp Knife  Chopping Board  Wooden Spoon  Jug or Hand Blender

Ingredients  100g/3.5oz Stilton  200g/7oz Broccoli Florets  1 Cooking Onion  2-3 Cloves Garlic  2 Tbsp Olive Oil  Black Pepper  1 Vegetable Stock Cube  300ml/½pt Hot Water    (from blanched Broccoli)

Method Peel and finely chop onions and garlic. Fry the onions in the olive oil. When softened, add garlic. Blanch broccoli in hot water for a few minutes. Drain broccoli, saving the water for your stock. Add broccoli, stock cube and broccoli water to saucepan. Simmer for 10 minutes. Cut stilton into cubes and add Season well with black pepper. Once the cheese has melted, allow to cool slightly. Blend until smooth, return to saucepan and reheat. Serve in warmed bowls.  Top             Homepage             Print this recipe

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Sweet Red Pepper & Tomato

Sweet Red Pepper & Tomato  Prep.Time: 10 mins  Cook.Time: 30 min  Difficulty: Easy  Serves: 4 Tools  Large Saucepan With Lid  Baking Tray  Sharp Knife  Chopping Board  Wooden Spoon  Electic Hand Blender

Ingredients  4 Pointed Sweet Red peppers  2 Tins Plum Tomatoes  1 Large Cooking Onion  8 Cloves Garlic  Half A Lemon  2 Tbsp Olive Oil  2 Vegetable Stock Cubes  ½tsp Mixed Herbs  ½tsp Paprika  Black Pepper

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. While oven is heating up, peel and finely chop onion and fry in the olive oil on a medium heat (keep the lid on). Halve, deseed and trim peppers and lay skinside down in a baking tray. Peel the garlic and put one clove into each pepper half. Squeeze the lemon over the peppers. Put the peppers into the middle of the oven. Chop the tinned tomatoes, while in the tins, with a sharp knife. When the onions are soft, add tinned tomatoes, mixed herbs and paprika and stir well. Crumble stock cubes into saucepan and stir to dissolve. Season well with black pepper. The peppers should be roasted by now, so remove from oven and leave to cool a bit. Skin the peppers, dice and stir into soup. Use an electric hand blender in the saucepan to blitz the ingredients. Make sure soup is heated and serve in warmed bowls with crusty bread.  Top             Homepage             Print this recipe

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Tomato

Tomato  Prep.Time: 10 mins  Cook.Time: 40-50 min  Difficulty: Easy  Serves: 4 Tools  Large Saucepan With Lid  Sharp Knife  Chopping Board  Wooden Spoon  Electic Blender

Ingredients  4 Tins Plum Tomatoes  1 Cooking Onion  1 Large Potato  2 Cloves Garlic  2 Tbsp Olive Oil  3 Vegetable Stock Cubes  1 tsp Basil  Black Pepper  Sugar (optional)  Tomato Puree (optional)

Method Peel and finely chop onions and fry in the olive oil on a medium heat (keep the lid on). Peel and finely chop the garlic. Peel and dice the potato to about 1cm/½" cubes. Reduce the heat and add the garlic and potato cubes to the saucepan. Add 3-4 Tbsp water and gently fry the potato, onion, and garlic in the saucepan with the lid on for 10-15 minutes. Do not allow to brown and stir occasionally to avoid sticking, add a little more water if necessary. Chop the tinned tomatoes, while in the tins, with a sharp knife. Add tinned tomatoes and basil, stir well. Crumble stock cubes into saucepan and stir to dissolve. Season well with black pepper. Turn heat up slightly, stir well then remove soup to a blender and blitz thoroughly. Return to saucepan. Taste soup, if it is too sharp, add half a teaspoon of sugar and stir to dissolve. If you wish to thicken the soup some more, add a little tomato puree (you may need to add a little more sugar). Re-heat and serve in warmed bowls with crusty bread.    You can use chicken stock cubes instead of vegetable stock cubes for added flavour.  For a spicier soup add 1 tsp of paprika with herbs.  For a creamier soup add 2-3 Tbsp of double cream or Créme Fraiche just before serving.  Top             Homepage             Print this recipe

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Vichyssoise

Vichyssoise  Prep.Time: 20 mins  Cook.Time: 20 mins  Difficulty: Easy  Serves: 4-6 Tools  1 Large Saucepan With Lid  Sharp Knife  Chopping Board  Wooden Spoon  Jug or Hand Blender

Ingredients  4 Large Leeks  2 Cooking Onions  2 Large Potatoes  2 Cloves Garlic  25g/1oz Butter  1 Vegetable Stock Cube  850ml/1½ pts Hot water  275ml/½ pt Milk  Black Pepper

Method Trim leeks and remove outer layer. Slice finely then rinse thoroughly. Peel and finely chop onions and garlic. Peel and dice the potatoes to about 1cm/½" cubes. Melt the butter in the saucepan. Add the potatoes, leeks, onions, and garlic. Season with black pepper. Stir well to coat all ingredients. Put the lid on and leave to cook over a low heat for 15 minutes. Crumble stock cube into jug of hot water and stir to dissolve. Pour over vegetables. Add the milk and stir well. Put the lid back on and simmer gently for 20 minutes. When the vegetables are cooked, remove from heat and allow to cool slightly. Blend until smooth. Chill thoroughly. Serve with a little fresh cream.  Top             Homepage             Print this recipe

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 Print Meat Soup Recipes  

Chicken

Chicken      Prep.Time: 10 mins  Cook.Time: 25-30 min  Difficulty: Easy  Serves: 4-6 Tools  Large Saucepan with lid  Garlic crusher  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  3 Chicken Breasts  1 Cooking Onion  1 Clove Garlic  2 Tbsp Olive Oil  2 Chicken Stock Cubes  l ltr/2 pts Hot Water  1 Bay Leaf  ½ tsp Thyme  Black Pepper

Method Peel and finely chop onion. Fry the onions gently over a low heat with a lid on until soft. Peel and crush the garlic. Add the garlic to the onion and sauté for a few minutes. Cut the chicken into 1cm / ½" pieces then add to the pan. Fry gently until chicken has whitened. Crumble stock cubes into hot water and stir to dissolve. Pour over chicken and stir well, add bay leaf and thyme. Season with black pepper. Allow to simmer for 25-30 minutes. Serve in warmed bowls with crusty bread or homemade garlic bread.  Top             Homepage             Print this recipe

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Chicken and Vegetable

Chicken and Vegetable      Prep.Time: 10 mins  Cook.Time: 30-45 min  Difficulty: Easy  Serves: 4-6 Tools  Large Saucepan with lid  Garlic crusher  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  3 Chicken Breasts  2 Cooking Onions  2 Carrots  1 Leek  1 Parsnip  ½ Swede  2 Cloves Garlic  2 Tbsp Olive Oil  3 Chicken Stock Cubes  2 ltr/3½ pts Hot Water  1 Bay Leaf  1 tsp Coriander Leaf  ½ tsp Thyme  1 tsp Garam Masala  Black Pepper

Method Peel and finely chop the onions. Fry the onions gently over a low heat with a lid on. Peel and crush the garlic. Add the garlic to the onions and sauté for a few minutes. Cut the chicken into 1cm / ½" pieces then add to the pan. Fry gently until chicken has whitened. Crumble stock cubes into hot water and stir to dissolve. Pour over chicken and stir well. Dice root vegetables into 1cm / ½" cubes and add to saucepan. Wash and slice leek and add to pan. Add bay leaf, thyme, coriander, garam masala, black pepper and simmer gently for 30-45 minutes until the vegetables are soft. Serve in warmed bowls with crusty bread or homemade garlic bread.  Top             Homepage             Print this recipe

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Chinese Chicken and Sweetcorn

Chinese Chicken and Sweetcorn      Prep.Time: 10 mins  Cook.Time: 25-30 min  Difficulty: Easy  Serves: 4 Tools  Large Saucepan with lid  Garlic crusher  Sharp Knife  Chopping Board  Small Cup  Wooden Spoon  Fork

Ingredients  1 Large Chicken Breast  420g/15oz Tin    Creamed Sweetcorn  165g/6oz Tin    Sweetcorn (optional)  3 Spring Onions  1 Clove Garlic  1"/2.5cm Fresh Ginger    or 1Tbsp Ginger Paste  1Tbsp Cornflour  1 Chicken Stock Cube  1 Tbsp Light Soy Sauce  1Ltr/2pts Hot Water  1 tsp Sesame Oil  2 Egg whites  Black Pepper

Method Place the chicken breast in the large saucepan and cover with the hot water. Simmer until the chicken is cooked. Remove the chicken from the water and allow to cool, making sure to keep the cooking water. Crumble stock cube into cooking water and stir to dissolve. Peel and crush the garlic. Peel and finely grate the ginger. Add the creamed sweetcorn, sweetcorn (if using), soy sauce, ginger and garlic to the cooking water Mix cornflour in a cup gradually adding water till cup is full and you have a smooth mixture. Gradually pour the cornflour mixture to the pan stirring constantly. Shred the cooled chicken add to the pan and make sure the soup is hot. Chop the spring onions and add 2/3 to the pan saving some for garnish. Whisk the egg whites in a cup and gradually pour into the soup from above constantly stirring. This will create thin ribbons of cooked egg whites within the soup. Add the sesame oil and stir well. Season with black pepper. Serve in warmed bowls and garnish with remaining spring onions.  Top             Homepage             Print this recipe

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Farmhouse Gammon

Farmhouse Gammon      Prep.Time: 10 mins  Cook.Time: 45-60 min  Difficulty: Easy  Serves: 6 Tools  Large Saucepan with lid  Garlic crusher  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  2 Unsmoked     Gammon Steaks  2 Cooking Onions  2 Carrots  1-2 Leeks  1 Parsnip  1 Large Potato  2 Cloves Garlic  2 Tbsp Olive Oil  3 Pork Stock Cubes  2 Tbsp Pearl Barley  2 ltr/3½ pts Hot Water  1 Bay Leaf  1 tsp Italian Seasoning  ½ tsp Thyme  1 tsp Garam Masala  1 tsp Paprika  Black Pepper

Method Peel and finely chop the onions. Fry the onions gently over a low heat with a lid on. Put the pearl barley in a cup and half fill with boling water to soften them. Peel and crush the garlic. Add the garlic to the onions and sauté for a few minutes. Remove any rinds and fat fron the gammon steaks and cut into 1cm / ½" pieces then add to the pan. Turn heat up slightly and cook for 5 minutes, stirring occassionally. Crumble stock cubes into hot water and stir to dissolve. Pour over gammon, add the cup of softened pearl barley and stir well. Dice root vegetables into 1cm / ½" cubes and add to saucepan. Wash and slice leeks and add to pan. Add bay leaf, thyme, Italian seasoning, garam masala, paprika, black pepper and simmer gently for 30-45 minutes until the vegetables are soft. Serve in warmed bowls with crusty bread or homemade garlic bread.  Top             Homepage             Print this recipe

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Ham and Chorizo

Ham and Chorizo      Prep.Time: 10 mins  Cook.Time: 45-60 min  Difficulty: Easy  Serves: 4-6 Tools  Large Saucepan with lid  Garlic crusher  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  225g/8oz Unsmoked Ham or  1 Unsmoked Gammon Steak  10cm/4" Sausage Chorizo  2 Red Onions  2 Large Carrots  1 Parsnip  1 Large Potato  1 Tin Chopped Tomatoes  2-3 Cloves Garlic  2 Tbsp Olive Oil  2 Pork Stock Cubes  3 Tbsp Pearl Barley  1.1 ltr/2 pts Hot Water  1 Bay Leaf  1 tsp Mixed Herbs  ½ tsp Basil  ½ tsp Oregano  1 tsp Paprika  Black Pepper

Method Peel and finely chop the onions. Fry the onions gently over a low heat with a lid on. Put the pearl barley in a cup and fill with boling water to soften them. Peel and crush the garlic. Add the garlic to the onions and sauté for a few minutes. Cut ham into 1cm / ½" pieces then add to the pan or if using gammon remove any rinds and fat fron the gammon steak and cut into 1cm / ½" pieces then add to the pan. Cut the length of sausage chorizo into ½cm / ¼" pieces then add to the pan. Turn heat up slightly and cook for 5 minutes, stirring occassionally. Crumble stock cubes into hot water and stir to dissolve. Pour over ham/gammon and chorizo, add the cup of softened pearl barley, the tinned tomatoes and stir well. Dice root vegetables into 1cm / ½" cubes and add to saucepan. Add bay leaf, basil, oregano, mixed herbs, paprika, black pepper and stir well. Simmer gently for 30-45 minutes with a lid on until the vegetables are soft. Serve in warmed bowls with crusty bread.  Top             Homepage             Print this recipe

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Minestrone

Minestrone      Prep.Time: 25 mins  Cook.Time: 2 hours  Difficulty: Easy  Serves: 6 Tools  Large Saucepan  Sharp Knife  Chopping Board

Ingredients  75g (3oz) Chorizo  2 Onions  3-4 cloves Garlic  3 Carrots  2 Potatoes  175g (6oz) Cabbage  75g (3oz) Macaroni Pasta  1 Tin Chopped Tomatoes  2 Chicken Stock Cubes  1 Pork Stock Cube  1 Tbsp Tomato Puree  2 Tbsp Olive Oil  1.5L (2¾pts) Hot Water  ½ tsp Basil  ½ tsp Italian Seasoning  1 tsp Paprika  Black Pepper

Method Peel and finely chop the onions. Fry onions in olive oil until softened. Finely chop the garlic and add to the pan. Chop the chorizo into small cubes and add to the pan. Fry for a few minutes. Finely dice carrots and potatoes and add to the pan with the tinned tomatoes. Stir well. Cook on a low heat for 15-20 minutes.. Add hot water, stock cubes, herbs, and spices. Simmer gently for 1 hour. Shred cabbage and and add with the pasta. Simmer for a further 30 minutes. Add puree and black pepper to taste. Simmer for a final 10 minutes. Serve in warmed bowls with crusty bread.  Top             Homepage             Print this recipe

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Sausage and Pepper

Sausage and Pepper      Prep.Time: 10 mins  Cook.Time: 45-60 min  Difficulty: Easy  Serves: 4-6 Tools  Large Saucepan with lid  Frying Pan  Garlic crusher  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  6-8 Pork Sausages  3 Assorted Colour Peppers  2 Cooking Onions  2 Large Carrots  1 Parsnip  1 Large Potato  1 Tin Chopped Tomatoes  2-3 Cloves Garlic  2 Tbsp Olive Oil  2 Pork Stock Cubes  3 Tbsp Tomato Puree  3 Tbsp Pearl Barley  1.1 ltr/2 pts Hot Water  1 tsp Italian Seasoning  ½ tsp Basil  ½ tsp Oregano  1 tsp Paprika  Black Pepper

Method Peel and finely chop the onions. Fry the onions gently over a low heat in the large saucepan with a lid on. While the onions are cooking fry the sausages over a medium heat till they are brown all over and then remove from frying pan to rest. Put the pearl barley in a cup and fill with boling water to soften them. Peel and crush the garlic. Add the garlic to the onions and sauté for a few minutes. Halve and then deseed and decore the peppers, cut into thin strips and add to the onions and garlic. Cut the sausages into 2.5cm / 1" pieces then add to the pan. Turn heat up slightly and cook for 5 minutes, stirring occassionally. Crumble stock cubes into hot water and stir to dissolve. Pour over sausages and peppers, add the cup of softened pearl barley, the tinned tomatoes and stir well. Dice root vegetables into 1cm / ½" cubes and add to saucepan. Add basil, oregano, Italian seasoning, paprika, tomato puree, black pepper and stir well. Simmer gently for 30-45 minutes with a lid on until the vegetables are soft. Serve in warmed bowls with crusty bread.  Top             Homepage             Print this recipe

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Spiced Carrot with Chorizo

Spiced Carrot with Chorizo      Prep.Time: 20 mins  Cook.Time: 30 mins  Difficulty: Easy  Serves: 4 Tools  4-5 Ltr Saucepan  Small non stick Frying Pan  Vegetable Peeler  Sharp Knife  Chopping Board  Wooden Spoon  Pestle and Mortar  Jug or Hand Blender

Ingredients  700g/1.5lb Carrots  20 slices of Sausage Chorizo  2 Cooking Onions  3-4 Cloves Garlic  2 Tbsp Olive Oil  2 Chicken Stock Cubes  l ltr/2 pts Hot Water  3 Tbsp Red Wine Vinegar  1½ tsp Cumin Seeds  1½ tsp Coriander Seeds  1 Tbsp Sesame Seeds  1 Tbsp Paprika  Black Pepper

Method Put cumin, coriander and sesame seeds into dry frying pan and toast until lightly golden. Transfer to a Pestle and Mortar and grind with the paprika to a fine powder. Peel and finely chop onions and garlic. Fry onions in olive oil until soft. Add garlic, carrots and spice mix, stir and sauté for a few minutes. Add the red wine vinegar and allow to bubble away. Once the vinegar smell has lessened and there is very little liquid left, add the hot water and stock cubes. Bring to the boil then allow to simmer for 20 minutes or until the carrots are tender. Remove from heat and allow to cool slightly. Blend until smooth and return to pan to reheat. Add pepper for taste. Fry slices of sausage chorizo in a dry pan. Serve the soup in warmed bowls. Place the chorizo on top of the soup and drizzle over the oil that has released from it.  Top             Homepage             Print this recipe

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  Home Cookbook

Spicy Mexican

Spicy Mexican      Prep.Time: 10 min  Cook.Time: 30-35 min  Difficulty: Easy  Serves: 4 Tools  Large Saucepan with Lid  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  100g/4oz Steak Mince  2 Cooking Onions  1 Red Onion  2 Cloves Garlic  1 Red Pepper  1 Green Chilli  1 Tin Kidney Beans  1 Tin Chopped Tomatoes  2 Tbsp Olive Oil  2 Beef Stock Cubes  2 Tbsp Tomato Puree  1 Tbsp Dark Soy Sauce  570ml/1pt Hot Water  1 tsp Chilli Powder  ½ tsp Ground Cumin  ½ tsp Italian Seasoning  Black Pepper

Method Peel and finely chop the onions and garlic. De-seed and finely chop the red pepper and chilli. Gently fry the onions in the olive oil until they have softened. Add the red pepper, garlic, and chilli and fry for a few minutes. Add the beef and stir well. When the beef has browned add the chilli powder, ground cumin, Italian seasoning, black pepper and crumble in the stock cube. Stir well to coat all the ingredients. Drain and rinse the kidney beans. Add the tinned tomatoes, tomato puree, kidney beans, and hot water. Stir well and bring to the boil. Simmer for 20 minutes. Serve with crusty bread.  Top             Homepage             Print this recipe

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  Home Cookbook

Thai Red Curry

Thai Red Curry  Prep.Time: 15 min  Cook.Time: 25 min  Difficulty: Easy  Serves: 4 Tools  Non-stick Frying Pan  Sharp Knife  Wooden Spoon

Ingredients  100g Cooked Chicken  2 Cooking Onions  4 Cloves Garlic  1 Green Chilli  2 Tins Coconut Milk  4-5 Tbsp Red Curry Paste  Handful Green Beans  Handful Bean sprouts  250g Bamboo Shoots  5-6 Mushrooms  4 Tbsp Tomato Puree  2 Tbsp Olive Oil  1-2 Tbsp Palm Sugar  1 Tbsp Fish Sauce  Pinch Lemongrass  Black Pepper

Method Peel and finely chop the onions and garlic. Finely chop the chilli and trim the green beans. Gently fry the onions in the olive oil until they have softened. Add the garlic, chilli and curry paste and fry for a few minutes, stirring constantly. Add coconut milk, fish sauce, green beans, bamboo shoots, lemon grass, palm sugar and tomato puree. Stir well and then simmer for 10 minutes.. Half or quarter the mushrooms and shred the chicken. Add mushrooms and chicken and simmer for a further 10 minutes. Finally stir in bean sprouts and season with black pepper. Stir well and then serve in warmed bowls.    You can use any meat or fish for this.  If using uncooked meat add with the cocunut milk.  You can use soft brown sugar if you have no palm sugar (not as good though).  Top             Homepage             Print this recipe

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  Home Cookbook

Tomato and Chorizo

Tomato and Chorizo  Prep.Time: 10 mins  Cook.Time: 40-50 min  Difficulty: Easy  Serves: 6 Tools  Large Saucepan With Lid  Small non stick Frying Pan  Sharp Knife  Chopping Board  Wooden Spoon  Electic Blender

Ingredients  4 Tins Plum Tomatoes  24 slices of Sausage Chorizo  1 Cooking Onion  1 Large Potato  2 Cloves Garlic  2 Tbsp Olive Oil  3 Chicken Stock Cubes  1 tsp Mixed Herbs  1 tsp Italian Seasoning  1 tsp Paprika  Black Pepper  Sugar (optional)  Tomato Puree (optional)

Method Peel and finely chop onions and fry in the olive oil on a medium heat (keep the lid on). Peel and finely chop the garlic. Peel and dice the potato to about 1cm/½" cubes. Reduce the heat and add the garlic and potato cubes to the saucepan. Add 3-4 Tbsp water and gently fry the potato, onion, and garlic in the saucepan with the lid on for 10-15 minutes. Do not allow to brown and stir occasionally to avoid sticking. Chop the tinned tomatoes, while in the tins, with a sharp knife. Add tinned tomatoes, paprika and herbs, stir well. Crumble stock cubes into saucepan and stir to dissolve. Season well with black pepper. Turn heat up slightly, stir well then remove soup to a blender and blitz thoroughly. Return to saucepan. Taste soup, if it is too sharp, add half a teaspoon of sugar and stir to dissolve. If you wish to thicken the soup some more, add a little tomato puree (you may need to add a little more sugar). Reheat the soup. Fry slices of sausage chorizo in a dry pan. Serve the soup in warmed bowls. Place the chorizo on top of the soup and drizzle over the oil that has released from it.    For a spicier soup add 1 tsp of garam masala with the paprika.  For a creamier soup add 2-3 Tbsp of double cream or Créme Fraiche just before serving.  Top             Homepage             Print this recipe

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  Home Cookbook

 Print Fish and Seafood Soup Recipes  

Cod and Sweetcorn Chowder

Cod and Sweetcorn Chowder  Prep.Time: 20-25 min  Cook.Time: 25 mins  Difficulty: Easy  Serves: 4-6 Tools  1 Large Saucepan  Sharp Knife  Chopping Board

Ingredients  350g/12oz Cod Loin  110g/4oz Prawns  340g Tin of Sweetcorn  450g/1lb Potatoes  3 Leeks  600ml/1pt Milk  150ml/¼pt Single Cream  275ml/½pt Hot Water  1 Fish Stock Cube  1 Vegetable Stock Cube  40g/1½oz Butter or Spread  25g/1oz Plain Flour  Black Pepper

Method Trim the leeks and rinse well under cold water. Cut into 5mm/¼" slices. Peel the potatoes and cut into 1cm / ½" cubes. Melt the butter in the saucepan and add the leeks and potatoes. Cook for 5 minutes until the leeks have softened. Do not allow to brown. Sprinkle in the flour and stir well. Cook for a few minutes stirring constantly. Stir in the milk then the hot water. Crumble in the stock cubes and bring to the boil. Simmer for a further 10 minutes. Check fish for bones by running your hand over the fish. If you feel bones, pluck them out, either with your fingers or a pair of tweezers. To remove skin, place the fish skin side down on a board. Using a sharp knife, and holding the tail end, cut through the flesh, close to where you are holding it, but not through the skin. Holding the knife at a 75° angle, pull the tail towards you, the skin should come away from the flesh easily if the fish is fresh. Cut the fish into 2.5cm / 1" cubes and add to the pan with the sweetcorn. Simmer for 5 minutes. Add the cream, prawns, and black pepper. Simmer gently for 2-3 minutes.. Serve with crusty bread.  Top             Homepage             Print this recipe

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  Home Cookbook

Fish

Fish  Prep.Time: 10 mins  Cook.Time: 20 mins  Difficulty: Easy  Serves: 4 Tools  1 Large Saucepan  Sharp Knife  Chopping Board  Garlic Crusher

Ingredients  350g/12oz White Fish  150g/6oz Mixed Seafood  3 Cloves Garlic  1 Tin Chopped Tomatoes  2 Tbsp Olive Oil  2 Fish Stock Cubes  1.2 ltr/2pts Hot Water  1 Tbsp Lemon Juice  1 Tbsp Tomato Puree  ½ tsp Italian Seasoning  ½ tsp Paprika  Black Pepper

Method Cut the fish into small cubes. Peel and crush the garlic. Gently fry the crushed garlic in olive oil for 1 minute. Add the chopped tomatoes, paprika, herbs, and hot water to the pan. Crumble in the stock cubes and stir well to dissolve. Check fish for bones by running your hand over the fish. If you feel bones, pluck them out, either with your fingers or a pair of tweezers. To remove skin, place the fish skin side down on a board. Using a sharp knife, and holding the tail end, cut through the flesh, close to where you are holding it, but not through the skin. Holding the knife at a 75° angle, pull the tail towards you, the skin should come away from the flesh easily if the fish is fresh. Cut the fish into 2.5cm / 1" cubes. Add the fish, tomato puree and lemon juice. Simmer gently for 15 minutes. Add the seafood and simmer for further 2-3 minutes. Add the black pepper just before serving. Serve in warmed bowls with crusty bread.  Top             Homepage             Print this recipe

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  Home Cookbook

Hot and Sour Seafood

Hot and Sour Seafood  Prep.Time: 20 mins  Cook.Time: 30 mins  Difficulty: Easy  Serves: 4 Tools  1 Large Saucepan With Lid  Sharp Knife  Chopping Board  Wooden Spoon  Sieve  Colander

Ingredients  175g/6oz Mixed Seafood  75g/3oz Prawns  3 Heads Pak Choi  2 Stalks Lemon Grass  1 Lime  2 Chillies (de-seeded)  2.5-5cm/1-2" Fresh Ginger  2 Cloves Garlic  2 Fish Stock Cubes  1 Vegetable Stock Cube  1.2 ltr/2pts Hot Water  110g/4oz Button Mushrooms  Fresh Coriander  Black Pepper

Method Pour the hot water into the large saucepan. Remove a 1cm / ½" slice of rind from the lime and cut it into thin strips and add to the pan. Cut the lemon grass, chillies, and garlic in half lengthways and add to the pan. Peel the ginger and cut into slices and add to the pan. Crumble all the stock cubes into the pan and stir well. Put the lid on and simmer for 20 minutes. Strain the liquid through the sieve and return it to the pan. Wash and trim the mushrooms and add to the pan. Trim base from pak choi, rinse well and add to pan. Add prawns and seafood to pan. Cook over a medium heat for 5 minutes. Add the juice from the lime and season well with black pepper. Serve in warmed bowls with coriander sprinkled on top.  Top             Homepage             Print this recipe

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  Home Cookbook

Prawn Laksa

Prawn Laksa  Prep.Time: 15-20 min  Cook.Time: 15-20 min  Difficulty: Easy  Serves: 4 Tools  Large Saucepan  Small Frying Pan  Food Processor  Chopping Board  Wooden Spoon  Sharp Knife  Pestle and Mortar

Ingredients  450g/1lb    Cooked Peeled King Prawns  150g/5oz    Pre-Cooked Rice Noodles  150g/5oz Bean Sprouts  6 Shallots  1 Lime  4 Cloves Garlic  2 Large Red Chillies  5cm/2" Fresh Ginger  1 Lemongrass Stalk  Small Bunch Coriander  2 Fish Stock Cubes  2 Tins Coconut Milk    (800ml/1¼pts)  425ml/¾pt Hot Water  1 tsp Coriander Seeds  1 tsp Turmeric  2 Tbsp Fish Sauce  2 Tbsp Ground Nut Oil

Method Lightly toast the coriander seeds in the small frying pan then grind them to a fine powder in the Pestle and Mortar. Peel and roughly chop shallots, garlic, and ginger. Roughly chop the chillies and lemon grass. Into the food processor put the shallots, garlic, ginger, chillies, lemon grass, coriander leaves, turmeric, ground coriander, and half of the nut oil and puree to a coarse paste. In the large saucepan, fry the paste in the remaining nut oil for 1 minute stirring constantly. Add the hot water and coconut milk and crumble in the stock cubes and stir well. Bring to the boil and then simmer for 10 minutes. Add the fish sauce, noodles, and prawns. Stir well then add the juice of the lime and the bean sprouts. Serve immediately.  Top             Homepage             Print this recipe

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