EASY VEG SOUP RECIPES

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44 EASY SOUP RECIPES - OLIVEMAGAZINE



44 Easy Soup Recipes - olivemagazine image

A bowl of warming soup is the best comfort food on a cold day. Bake a fresh batch of bread (bread recipes included) to go with your soup (try tomato, parsnip, chowder and laksa) for an easy midweek dinner, or heat up for a quick lunch

Provided by Janine Ratcliffe

Number Of Ingredients 1

EASY SOUP RECIPES - BBC GOOD FOOD



Easy soup recipes - BBC Good Food image

Make one of our easy soup recipes for a wholesome, filling lunch or a simple starter. These are packed with wholesome ingredients and plenty of flavour.

Provided by Good Food team

Number Of Ingredients 1

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  • Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season. Serve with a dollop of crème fraîche and some fresh herbs. Will freeze for up to one month.
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Calories 184 calories per serving
    1. Pour the stock into a pan and bring to the boil.
    2. Peel and julienne the ginger, peel and finely slice the garlic, then deseed and chop the chilli. Add to the stock, cover and simmer for 5 minutes.
    3. Core and shred the cabbage. Peel and julienne the carrot, then add to the pan, cover and simmer for a further 3 to 4 minutes, or until the cabbage is wilted.
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    1. Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, then add the vegetables to a large bowl.
    2. Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
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    4. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.
    5. Add the garlic, onion, carrots, celery, courgette, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
    6. Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.
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    8. Remove and discard any tough stalks bits from the greens, then roughly chop.
    9. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
    10. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
    11. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.
    12. Add a splash more stock or water to loosen, if needed.
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