VEG BEEF SOUP RECIPES RECIPES

BROWN WINDSOR SOUP | BEEF RECIPES | JAMIE OLIVER RECIPES

Brown Windsor soup | Beef recipes | Jamie Oliver recipes image

Tuck into this hearty and thick beef soup for a proper winter warmer. Delicious!

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1 large knob of unsalted butter
olive oil
500 g diced stewing steak
1 tablespoon Marmite
1 splash of Worcestershire sauce
1 red onion
2 carrots
3 sticks of celery
1 fresh bay leaf
1 sprig of fresh rosemary
1 tablespoon plain flour
2 litres organic beef stock
150 g pearl barley

Steps:

1. Melt the butter in a large pan over a medium heat, add a splash of olive oil and the steak, and lightly brown the meat all over.
2. Stir in the Marmite and Worcestershire sauce, turn the heat up to high and keep stirring until all the liquid has evaporated.
3. Meanwhile, peel and/or trim and chop the onion, carrots and celery.
4. Add the chopped veg to the pan with the bay leaf and rosemary sprig and cook over a low heat with the lid on until softened.
5. Stir in the flour and, after 1 minute, pour in the stock. Season well with sea salt and black pepper.
6. Bring to the boil, then reduce to a simmer, add the pearl barley and cook gently for 1 hour, then remove from the heat and discard the rosemary sprig (if you like) and bay leaf.
7. Whiz the soup with a stick blender for a couple of seconds, so it thickens, but there are still some chunky bits, then give everything a good stir.
8. Serve with hunks of soda bread for dunking.

Nutrition Facts : Calories 321 calories, FatContent 9.9 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 29.6 g protein, CarbohydrateContent 26.4 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

BROWN WINDSOR SOUP | BEEF RECIPES | JAMIE OLIVER RECIPES

Brown Windsor soup | Beef recipes | Jamie Oliver recipes image

Tuck into this hearty and thick beef soup for a proper winter warmer. Delicious!

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1 large knob of unsalted butter
olive oil
500 g diced stewing steak
1 tablespoon Marmite
1 splash of Worcestershire sauce
1 red onion
2 carrots
3 sticks of celery
1 fresh bay leaf
1 sprig of fresh rosemary
1 tablespoon plain flour
2 litres organic beef stock
150 g pearl barley

Steps:

1. Melt the butter in a large pan over a medium heat, add a splash of olive oil and the steak, and lightly brown the meat all over.
2. Stir in the Marmite and Worcestershire sauce, turn the heat up to high and keep stirring until all the liquid has evaporated.
3. Meanwhile, peel and/or trim and chop the onion, carrots and celery.
4. Add the chopped veg to the pan with the bay leaf and rosemary sprig and cook over a low heat with the lid on until softened.
5. Stir in the flour and, after 1 minute, pour in the stock. Season well with sea salt and black pepper.
6. Bring to the boil, then reduce to a simmer, add the pearl barley and cook gently for 1 hour, then remove from the heat and discard the rosemary sprig (if you like) and bay leaf.
7. Whiz the soup with a stick blender for a couple of seconds, so it thickens, but there are still some chunky bits, then give everything a good stir.
8. Serve with hunks of soda bread for dunking.

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SPICED PARSNIP SOUP | JAMIE OLIVER VEGETABLE RECIPES

There’s something wonderfully comforting about a nice bowl of soup. I’ve served this one with some quick, funky parsnip crisps, garam masala and a swirl of yoghurt and chilli oil. Delicious.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 428 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Put 2 parsnips aside for later. Peel the onion, roughly chop with the remaining parsnips (keep the skins on) and peel and finely grate the garlic and ginger.
3. Place the parsnips and onions in a large pan over a medium heat with 1 tablespoon of olive oil, then cover and cook for 20 minutes, or until dark golden, stirring occasionally.
4. Add the garlic and ginger, then scatter over the cumin seeds, 1 teaspoon of garam masala and the lentils and cook for a further 5 minutes.
5. Roughly snap in the uncooked poppadoms, then add the stock and simmer for 20 minutes, loosening with a splash of water, if needed.
6. Meanwhile, speed-peel the reserved parsnips into ribbons until you reach the woody core (discard this bit), blanch for 30 seconds in fast boiling water, then drain and pat dry.
7. Season with sea salt, then spread out in a single layer over a couple of oiled baking trays. Roast for 15 minutes, or until golden and crisp.
8. Season the soup to perfection, ripple through the yoghurt and divide between warm bowls.
9. Pick over the coriander leaves, sprinkle with a little garam masala, and top with the parsnip crisps. Feel free to drizzle with chilli oil for a warm glow.

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MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 366 calories per serving

1. Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
2. START COOKING Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
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4. De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.
5. Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on.
6. Cut 4 slices of ciabatta at an angle and add to the griddle pan. When charred on both sides, rub with a halved garlic clove.
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8. Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted.
9. Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.
10. Top the toasts with pinches of apple and parsley and serve on the side.

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