Soup for Every Day: 365 of Our Favourite Recipes

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To enhance the soup's taste, roast the vegetables by halving the onions, tomatoes, and peppers, then laying them on a baking tray lined with parchment paper. Drizzle a small amount of olive oil over them and bake in an oven preheated to 200°C (gas mark 6) for 60 minutes, flipping the onions and peppers halfway through. Afterwards, remove the skin from the roasted peppers and tomatoes.

Small daughter absolutely loves this soup, it’s a close second to leek and potato for her. I have to say that I was a bit surprised that she took to it the way that she did when I first made it – I expected a bit more resistance to a soup other than leek and potato – but it’s a pleasant green colour, slightly creamy from the Brie and is actually just a very nice soup so there’s nothing for her not to like! Use a heavy pestle and mortar to crush the coriander seeds. You can also use ground coriander, but the whole seeds tend to have more flavor. Put into the pot. In a large saucepan, heat the olive oil with the garlic and herbs. when it's hot, add the other vegetables. cook for a few minutes, stirring every now and then, until the vegetables start to soften. Put these vegetables on a baking sheet and roast them in the oven until they are soft. I spent about 40 minutes doing it. The cheese adds a special touch to this soup, which makes it go from an everyday soup to a festive soup.Served with crispy, homemade croutons and a dash of sour cream, this light soup becomes a highlight. Tips for a good resultI went along with my friend Helen (who blogged about the day here) and when we got there I was asked which soups I’d like to try. I said ‘any as long as they’re vegetarian’ and was told that they all were. Whoop. To make the basil puree, pound the basil leaves with salt in a pestle and mortar until they are smooth. Add the olive oil and vinegar and stir well. Put a heaping teaspoon of the puree on top of the soup and eat it with bread and other things. It's delicious!

Strictly speaking, Slater’s recipe is billed as a spiced carrot soup, and he adds cumin and chilli as well, while New Covent Garden suggests a sprinkling of nutmeg, which is a nice idea in a creamier soup, though I’m going to keep my version strictly coriander-focused. The Parsnip, Apple & Elderflower was first to be tried. Weird. But nice. Very nice, in fact. It’s something that would be great at a picnic or BBQ. New Covent Garden Soup Co. have celebrated this year’s summer by bringing out a great new range of soups. But, even better than that, they invited me to come and try them. get the grill really, really hot. Cut the tomatoes in half and put the halves, cut side up, on a baking sheet. Broil until the tomatoes are soft and the edges are starting to turn brown. This took me about 30 minutes. When it was soft but still a little dark, I took it out and set the oven to gas mark 5. Notes: Carbs in Ohakune Carrot & Coriander Soup, Ohakune Carrot & Coriander Soup (1 serving) contains 18g total carbs, 18g net carbs, 8g fat, 2.3g protein, and 147 calories.Fancy having a go yourself? Like the leek and potato soup I showed you a couple of weeks ago, there’s not a lot to it. Flavor: Mix in basil, stems and all, honey, and seasonings. Cover and cook for 5 more minutes. Take the basil out before you serve. Cut the pumpkin and onions into chunks and halve the head of garlic. Place on a baking try and roast in the middle of the oven at 200c for 30 minutes. First of all I tried the Vintage Cheddar & Piccalilli flavour which is a British Ploughman’s in a bowl of soup featuring cheese, piccalilli, small chunks of vegetable and a hint of mustard. Next up were the cold soups. I’m a ‘COLD SOUPS ARE WRONG’ kind of girl but I’m always up for a challenge, especially a soupy one and so I gave them a go. I should point out that the following two soups don’t have to be eaten cold, they can also be heated up.

Melt the butter in a large Dutch oven or soup pot over medium-high heat. Add the onion and cook it for about 5 minutes, until it becomes soft. Put in the garlic and cook for one more minute.

Method

Take out of the oven and put the tomatoes, lemon juice, tomato puree, and sugar in a blender. If you need to, add water to make it smooth enough to pour. This yummy recipe for four people takes just 10 minutes to prepare and a further 20 minutes to cook. When speaking to Lucy about her recipe, she advised adding big floating cheese-topped croutons to the soup when serving. Ingredients