VEG BEEF SOUP RECIPE RECIPES

Name: Spicy parsnip soup
Total time: 50 min
Yield: 4
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 1 onion; 2 cloves of garlic; 1 x 5cm piece fresh ginger; olive oil; 1 knob of butter; 1 tablespoon garam masala; 6 parsnips; 500 ml semi-skimmed milk; 750 ml organic vegetable stock; 1 fresh red chilli; optional: crusty bread, to serve; optional: extra virgin olive oil

ZINGY & SPICY PARSNIP SOUP RECIPE | JAMIE OLIVER RECIPES

Zingy & spicy parsnip soup recipe | Jamie Oliver recipes image

I've given the humble parsnip soup a new lease of life with aromatic South-Asian flavours and a touch of chilli.

Total Time 50 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 onion
2 cloves of garlic
1 x 5cm piece fresh ginger
olive oil
1 knob of butter
1 tablespoon garam masala
6 parsnips
500 ml semi-skimmed milk
750 ml organic vegetable stock
1 fresh red chilli
optional: crusty bread, to serve
optional: extra virgin olive oil

Steps:

1. Peel the onion, garlic and ginger, and roughly chop.
2. Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet.
3. Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated.
4. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
5. After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and blitz with a stick blender until smooth and creamy. Have a taste and adjust the seasoning as required.
6. Deseed and finely chop the chilli, and scatter over the soup, if you like. Delicious served with crusty bread and an extra drizzle of extra virgin olive oil.

Nutrition Facts : Calories 293 calories, FatContent 11.3 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 10.8 g protein, CarbohydrateContent 40.6 g carbohydrate, SugarContent 23.2 g sugar, SodiumContent 2.91 g salt, FiberContent 12.4 g fibre

CHICKEN & VEGETABLE SOUP | CHICKEN RECIPES | JAMIE OLIVE…

Chicken & Vegetable Soup | Chicken Recipes | Jamie Olive… image

This chicken soup is chock full of goodness and flavour, and it's super filling too

Total Time 2 hours 15 minutes

Yield 6

Number Of Ingredients 8

Ingredients

1.6 kg whole higher-welfare chicken
4 carrots peeled and sliced
1 heart celery sliced, yellow leaves reserved
12 new potatoes peeled
a few sprigs fresh thyme
2 large handfuls peas
1 leek washed and shredded
1 small bunch fresh flat-leaf parsley leaves picked and chopped

Steps:

1. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
2. Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
3. Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.
4. Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
5. Serve in warm bowls sprinkled with chopped parsley and the celery leaves.

Nutrition Facts : Calories 462 calories, FatContent 24.9 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 36.4 g protein, CarbohydrateContent 20.5 g carbohydrate, SugarContent 5.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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I've given the humble parsnip soup a new lease of life with aromatic South-Asian flavours and a touch of chilli.
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Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 293 calories per serving

1. Peel the onion, garlic and ginger, and roughly chop.
2. Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet.
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