Olivia Rose Smith

Sunday, 6 January 2019

SOUP RECIPES

I thought I would share with you my most successful/ favourite soup recipes so far as lots of you requested this… I make most of these up on the spot so I cant be sure exactly on measurements and how many people this will serve but most of them are huge and I keep in the fridge to heat up for lunch as and when throughout the week and even freeze some. I hope you enjoy!

My soup method: 

I always start by finely chopping an onion (you don't need to be too careful with this as its going to be blended anyway) and letting that fry in a tiny bit of olive oil in a huge pan. (I then add the leeks or garlic to fry for a bit if they're included in the recipe.) I chop up all the rest of my veg and chuck them into the pan along with any stock and herbs/ spices and that I am cooking with. Let this all boil for around half an hour to an hour on a low heat and then blend with my hand held blender after its cooled down a little. This is the one I use: http://bit.ly/2CTKgJq (only £11) and I use it for sooo many recipes!

Green soup: 

1 onion
4 leeks
2 celery sticks
1 packet of kale
2 broccoli’s
2 veg or chicken stock cubes in around 2L of water
1 tsp of bouillon powder
Plenty of salt and pepper otherwise it could be tasteless


Pea & Watercress soup: 

1 onion
2 garlic cloves
1 tablespoon bouillon
300g frozen peas
1 bag watercress
1 bag pea shoots
salt and pepper to taste
600ml water
(ONLY COOK FOR 10-15 MINS then blend)

Curried Carrot soup: (MY ABSOLUTE FAV)

2 cloves of garlic
2 red onions
1 tsp cumin seeds (toast in a dry pan until they smell good and then add)
2 bags of carrots peeled and chopped
2 chicken/ veg stock cubes in around 2L water
2tsp Bouillon powder

Leek and Potato (and extra greens): (MY SECOND FAV)

1 onion
6 leeks
1 broccoli
1/2 bag of kale
8 potatoes peeled & chopped

2 chicken/ veg stock pots in 2.5L water
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