RECIPE FOR VEG SOUP RECIPES

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VERSATILE VEG SOUP RECIPE - BBC GOOD FOOD



Versatile veg soup recipe - BBC Good Food image

A basic soup recipe that can be adapted to whatever needs using up in the fridge

Provided by Good Food team

Categories     Lunch, Soup

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 5

200g chopped vegetables such as onions, celery and carrots
300g potatoes, cubed
1 tbsp oil
700ml stock
crème fraîche and fresh herbs, to serve

Steps:

  • Fry the vegetables and potatoes in a pan with the oil for a few minutes until beginning to soften.
  • 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.

Nutrition Facts : Calories 218 calories, FatContent 7 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 6 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.9 milligram of sodium

CREAMY TOMATO SOUP RECIPE | JAMIE OLIVER SOUP RECIPES



Creamy tomato soup recipe | Jamie Oliver soup recipes image

Making your own tasty tomato soup is so easy! This one's a simple classic.

Total Time 45 minutes

Yield 6

Number Of Ingredients 9

2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
olive oil
2 organic reduced-salt chicken or vegetable stock cubes
2 x 400 g tins of quality plum tomatoes
6 large ripe tomatoes
½ a bunch of fresh basil (15g)

Steps:

    1. Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
    2. Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
    3. Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
    4. Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
    5. Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
    6. Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
    7. Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

Nutrition Facts : Calories 122 calories, FatContent 5.2 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 17.6 g carbohydrate, SugarContent 15.9 g sugar, SodiumContent 0.9 g salt, FiberContent 5.2 g fibre

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