SOUP WITH FISH STOCK RECIPES
BEST FISH SOUP RECIPE IN THE WORLD | JAMIE OLIVER RECIPES
Throwing butternut squash into this gorgeous mixed fish soup gives a lovely colour and sweetness
Total Time 1 hours 5 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Grating the butternut squash into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.
- Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
- Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.
- Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
- Serve drizzled with olive oil and sprinkled with the chopped parsley.
Nutrition Facts : Calories 265 calories, FatContent 11 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 24.2 g protein, CarbohydrateContent 13.2 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 1.52 g salt, FiberContent 3.7 g fibre
KIDS' SOUP RECIPES | BBC GOOD FOOD
Treat your kids to a warming bowl of tasty soup, packed with hidden veg. Our simple, child-friendly flavours include leek & potato, tomato, and carrot.
Provided by Good Food team
Number Of Ingredients 1
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MINESTRONE SOUP | JAMIE OLIVER RECIPES
This hearty and nutritious minestrone soup is brilliant at embracing what you’ve got in your fridge. We make it every month and all the kids love it – it’s one of the dishes where they always go in for seconds. It’s super-easy to tweak according to the vegetables you have in the house – embrace the seasons but also use the best of your freezer and store cupboard, let it flex for you. And if you want to keep it veggie, leave out the bacon and just go straight to the veg.
From jamieoliver.com
Total Time 30 minutes
Calories 171 calories per serving
From jamieoliver.com
Total Time 30 minutes
Calories 171 calories per serving
- Put a large shallow casserole pan on a medium-high heat.
- Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.
- Peel and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.
- Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.
- Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water.
- Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
- Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta. Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking.
- Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil. A sprinkling of fresh baby basil leaves will always be delicious, if you’ve got them, and my kids enjoy it with a dollop of pesto on top, too.
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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
From bbcgoodfood.com
Total Time 40 minutes
Category Lunch, Soup, Supper
Calories 176 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Lunch, Soup, Supper
Calories 176 calories per serving
- 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.
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KIDS' SOUP RECIPES | BBC GOOD FOOD
Treat your kids to a warming bowl of tasty soup, packed with hidden veg. Our simple, child-friendly flavours include leek & potato, tomato, and carrot.
From bbcgoodfood.com
From bbcgoodfood.com
See details
MINESTRONE SOUP | JAMIE OLIVER RECIPES
This hearty and nutritious minestrone soup is brilliant at embracing what you’ve got in your fridge. We make it every month and all the kids love it – it’s one of the dishes where they always go in for seconds. It’s super-easy to tweak according to the vegetables you have in the house – embrace the seasons but also use the best of your freezer and store cupboard, let it flex for you. And if you want to keep it veggie, leave out the bacon and just go straight to the veg.
From jamieoliver.com
Total Time 30 minutes
Calories 171 calories per serving
From jamieoliver.com
Total Time 30 minutes
Calories 171 calories per serving
- Put a large shallow casserole pan on a medium-high heat.
- Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.
- Peel and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.
- Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.
- Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water.
- Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
- Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta. Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking.
- Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil. A sprinkling of fresh baby basil leaves will always be delicious, if you’ve got them, and my kids enjoy it with a dollop of pesto on top, too.
See details
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
From bbcgoodfood.com
Total Time 40 minutes
Category Lunch, Soup, Supper
Calories 176 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Lunch, Soup, Supper
Calories 176 calories per serving
- 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.
See details
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