8 CAN TACO SOUP | JUST A PINCH RECIPES
No matter how much experience you have in the kitchen, you can make this taco soup recipe. It's a basic dump-and-go recipe. The taco and ranch seasonings add all the flavor to this simple soup. There's plenty of meat for it to be hearty. The combination of beans is perfect. Corn gives the soup just a touch of sweetness. We served ours with tortilla chips and cheese, but that's just a suggestion. Sour cream and avocado chunks would be great too. If you think your soup is too thick, just add one can of water to thin it a little.
Provided by Cindi Bauer @DomesticGoddess
Categories Beef Soups
Prep Time 10 minutes
Cook Time 1 hours 10 minutes
Number Of Ingredients 11
Steps:
- In a large kettle or Dutch oven, add the ground beef and onion. Cook the ground beef till it browns, and the onion is tender. Drain off any excess grease.
- Add the cooked beef back to kettle, then sprinkle the packets of taco seasoning mix and ranch dressing mix, over the meat. Stir well to incorporate the seasonings into the meat.
- Add the beef broth and canned tomatoes.
- Add remaining ingredients into the kettle; stir, and simmer the soup (uncovered) for about an hour. Stir the soup occasionally while it's simmering.
- Ladle soup into bowls and serve.
CAULIFLOWER SOUP RECIPE | BBC GOOD FOOD
Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread
Provided by Esther Clark
Categories Lunch, Soup, Supper
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
- Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
- Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.
Nutrition Facts : Calories 176 calories, FatContent 8 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 6 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.4 milligram of sodium
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NOODLE SOUP | SEAFOOD RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 353 calories per serving
- Trim and finely slice the spring onions. Finely slice the lemongrass (if using), peel and finely chop the garlic and deseed and finely slice the chilli. Pick the coriander leaves.
- Bring the stock to boil in a large saucepan then reduce to a simmer.
- Separate the bok choy leaves (use other greens or frozen peas instead, if you prefer), rinse them and add to the stock together with the prawns, spring onions, lemongrass and garlic.
- Cook for a couple of minutes, until the prawns have turned pink and the bok choy has wilted.
- Divide the vermicelli between 4 bowls and ladle over the soup.
- Scatter the chilli and coriander on top and season with soy and lime juice.
LENTIL SOUP | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 236 calories per serving
- Peel and finely chop the onions and carrots, trim and finely chop the celery, and peel and finely slice the garlic. Finely chop the bacon.
- Heat a lug of olive oil in a large pan over a medium heat, add the bacon and fry slowly until the bacon starts to release all its tasty fat and goes crispy, then crumble in the dried chilli, and add the dried thyme, onion, carrot, celery and garlic.
- Cook gently with the lid on for about 15 minutes, or until all the vegetables are soft, then add the lentils and 1 litre water or vegetable stock.
- Bring to the boil and simmer until the lentils are soft (check the packet instructions as different types of lentils vary in cooking time. If you’re mixing your lentils, cook for the longest amount of time to make sure they are all cooked properly).
- Drain, then tip in the cannellini beans and, if the soup’s a little thick, add a splash more water. Bring back to the boil and simmer for another 10 minutes, then taste and season with sea salt and black pepper.
- Meanwhile, pick and finely chop the parsley.
- Ladle into bowls and finish with a drizzle of extra virgin olive oil and the chopped parsley. Serve with hunks of bread for dunking.
BEETROOT SOUP | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 35 minutes
Calories 169 calories per serving
Heat the oil in a large pan, then add the onion and garlic and fry gently until the onion is translucent. Add the chopped beetroot and juices along with the stock and simmer for 5-7 minutes.
Take the pan off the heat and let cool slightly, then use a hand-held blender to whizz to a purée until smooth. Return to the heat to warm through
Combine the soured cream and horseradish sauce in a small bowl. Ladle the soup into 4 bowls, swirl in a spoonful of the sauce, garnish with dill and serve.
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