Heat the butter in a large saucepan, add the onion and fry gently for 5 minutes until just turning golden around the edges. Stir in the diced root vegetables, the tomatoes and lemon.
Pour in the stock and lager, then add the spices and season well with salt and pepper. Bring to the boil, stirring, then cover and simmer for 45 minutes.
Meanwhile, mix all the meatball ingredients together. Divide into 18 and shape into small balls with wetted hands. Chill until needed.
Add the meatballs to the soup, bring the soup back to the boil then cover and simmer for 10 minutes. Add the cabbage and cook for 10 minutes until the cabbage is tender and the meatballs cooked all the way through. Taste and adjust the seasoning. Ladle into shallow bowls and sprinkle with a little chopped parsley if liked.
Notes / Tips / Wine Advice:
For beer broth with suet dumplings, gently fry 500 g (1 lb) thinly sliced onions in the butter for 20 minutes until very soft. Sprinkle with 2 teaspoons brown sugar and fry for 10 minutes, stirring until caramelized. Add the lemon slices, stock, lager and spices, omitting the root vegetables and tomatoes. Simmer for 20 minutes. Mix 100 g (3½ oz) self-raising flour with 50 g (2 oz) vegetable suet, 2 tablespoons chopped parsley and salt and pepper. Stir in 4 tablespoons water, then shape into small balls. Add to the simmering soup, cook for 10 minutes then ladle into bowls and serve.
250gyellow split peassoaked overnight in cold water
300gparsnipscut into chunks
1onionroughly chopped
1.5litreschicken or vegetable stocksee pages 10 and 13
salt and pepper
Coriander butter
1teaspooncumin seedsroughly crushed
1teaspooncoriander seedsroughly crushed
2garlic clovesfinely chopped
75gbutter small bunch of coriander
Instructies
Drain the soaked split peas and put them into a saucepan with the parsnips, onion and stock. Bring to the boil and boil for 10 minutes. Reduce the heat, cover and simmer for 1 hour or until the split peas are soft.
Meanwhile, make the butter by dry-frying the cumin and coriander seeds and garlic in a small saucepan until lightly toasted. Mix into the butter with the coriander leaves and a little salt and pepper. Shape into a sausage shape on clingfilm or foil, wrap up and chill until needed.
Roughly mash the soup or purée in batches in a liquidizer or food processor, if preferred. Reheat and stir in half the coriander butter until melted. Add a little extra stock if needed then season to taste. Ladle into bowls and top each bowl with a slice of the coriander butter. Serve with toasted pitta breads.
Notes / Tips / Wine Advice:
For split pea & carrot soup with chilli butter, make up the soup with 300 g (10 oz) diced carrots in place of the parsnips. Purée and reheat as above. Make a chilli butter by mixing 75 g (3 oz) butter with the grated rind and juice of 1 lime, 2 chopped spring onions and ½–1 large mild and finely chopped red chilli to taste.
1.2litresvegetable or chicken stocksee pages 13 and 10
2tablespoonssherry or cider vinegar
150mldouble cream
5cmpiece of fresh root gingerpeeled and grated
salt and pepper
a little turmericto garnish
Instructies
Arrange the parsnips and onions in a large roasting tin in a single layer, then drizzle with the oil and honey.
Sprinkle with the turmeric, crushed chillies and garlic.
Roast in a preheated oven, 190°C (375°F), Gas Mark 5, for 45–50 minutes, turning once until a deep golden brown with sticky, caramelized edges.
Transfer the roasting tin to the hob, add the stock, vinegar and salt and pepper and bring to the boil, scraping up the juices from the base of the pan.
Simmer for 5 minutes.
Allow the soup to cool slightly, then purée in batches in a blender or food processor until smooth.
Pour into a saucepan and reheat.
Taste and adjust the seasoning and top up with a little extra stock, if needed.
Mix the cream, ginger and a little pepper together.
Ladle the soup into bowls and drizzle the ginger cream over the top, then garnish with a little turmeric, if liked.
Serve with croûtons
Notes / Tips / Wine Advice:
For honey-roasted sweet potato soup, replace the parsnips with 750 g (1½ lb) sweet potato, cut into wedges, sprinkle with 1 teaspoon roughly crushed cumin seeds in addition to the turmeric and chilli, and roast and finish as above. Serve ladled into soup bowls topped with spoonfuls of natural yogurt and a teaspoon of mango chutney drizzled over each bowl.
Heat the oil in a saucepan, add the onion and fry gently for 5 minutes.
Stir in the garlic and smoked paprika and cook briefly, then add the squash, carrots, tomatoes and drained beans.
Pour on the stock, season with salt and pepper and bring to the boil, stirring.
Cover and simmer for 25 minutes until the vegetables are tender.
Stir the crème fraîche into the soup, then add the kale, pressing it just beneath the surface of the stock.
Cover and cook for 5 minutes until the kale has just wilted.
Ladle into bowls and serve with warm garlic bread.
For cheesy squash, pepper & mixed bean soup, fry the onion in oil as above, add the garlic, smoked paprika, squash, tomatoes and beans, adding a deseeded and diced red pepper instead of the carrot.
Pour on the stock, then add 65 g Parmesan rinds and season.
Cover and simmer for 25 minutes.
Stir in the crème fraîche but omit the kale.
Discard the Parmesan rinds, ladle the soup into bowls and top with freshly grated Parmesan.
Mix the ginger with 1 teaspoon of the soy sauce and smooth over both sides of the beef.
Cook the noodles according to the directions on the packet.
Drain and rinse thoroughly in cold water.
Bring the stock to a gentle simmer with the chilli, garlic and sugar.
Cover and cook gently for 5 minutes.
Heat the oil in a small, heavy-based frying pan and fry the beef for 2 minutes on each side.
Transfer the meat to a board, cut it in half lengthways and then cut it across into thin strips.
Add the noodles, sugar snap peas, basil and remaining soy sauce to the soup and heat gently for 1 minute.
Stir in the beef and serve immediately.
Notes / Tips / Wine Advice:
For minted chicken broth, replace the steak with the same weight of boneless, skinless chicken breasts and use chicken stock instead of beef. Make the soup as above, but fry the chicken for 5–6 minutes on each side until thoroughly cooked. Garnish the soup with a small bunch of torn mint.
Arrange the peppers skin-side uppermost in a foil-lined grill pan, brush with 2 tablespoons of the oil, then grill for about 10 minutes until the skins are blackened and the peppers softened. Wrap the foil around the peppers, then leave them to cool for 10 minutes.
Meanwhile, heat the remaining oil in a saucepan, add the onion and fry gently for 5 minutes until softened and just beginning to brown. Mix in the garlic and cook for 1 minute, then mix in the tomatoes, stock, vinegar and salt and pepper.
Peel the blackened skins off the peppers then roughly chop the peppers. Add to the saucepan then bring to the boil, cover and simmer for 30 minutes. Allow to cool slightly, then purée in batches in a blender or food processor until smooth.
Return the soup to the pan, reheat then taste and adjust the seasoning if needed. Cut the stifato sticks or bread rolls into long strips, then lightly toast on both sides. Spread with the pesto then sprinkle with the cheese and grill until just melting. Ladle the soup into bowls and drizzle with some olive oil, a few basil leaves and some black pepper.
Notes / Tips / Wine Advice:
For roasted red pepper & cannellini bean soup, grill the peppers as above. Skin and finely chop the peppers, then add to the fried onion, tomato and stock mixture. Omit the balsamic vinegar and add 3 large pinches of saffron threads and a drained 410 g (13½ oz) can cannellini beans. Season then cover and simmer for 30 minutes. Do not purée, but serve the soup chunky with garlic bread.
Heat the oil in a saucepan, add the onion and fry gently for 5 minutes until softened. Stir in the curry paste, garlic and ginger and cook for 1 minute. Then mix in the squash, coconut milk, stock and fish sauce. Add a little pepper (don’t add salt as the fish sauce is so salty) then bring to the boil.
Cover the pan and simmer for 45 minutes, stirring occasionally, until the squash is soft. Leave to cool slightly. Reserve a few sprigs of coriander for garnish then tear the remainder into pieces and add to the soup. Purée the soup in batches in a blender or food processor until smooth. Pour back into the saucepan and reheat, tearing in the reserved coriander sprigs. Ladle into bowls and serve.
Notes / Tips / Wine Advice:
For gingered squash soup, omit the Thai curry paste, coconut milk, fish sauce and coriander. Fry the onion as above then mix in the garlic and a 3.5 cm (1½ inch) piece of peeled and finely chopped fresh root ginger. Add the squash as above, 900 ml (1½ pints) of stock and a little salt and pepper, then bring to the boil. Cover and simmer for 45 minutes then purée and mix with 300 ml (½ pint) milk. Reheat and serve with croûtons.
Drain the chickpeas, rinse under cold running water and drain again. Place them in a saucepan, cover with 5 cm (2 inches) of water and bring to the boil. Boil rapidly for 10 minutes, then lower the heat and simmer, partially covered, until tender, adding more water as necessary. This will take anything up to 1¾ hours. Drain the chickpeas and set aside.
Place the chicken breasts, stock and water in a second saucepan. Bring to the boil, lower the heat, cover the pan and simmer for 10–15 minutes or until the chicken is just cooked. Remove the chicken from the stock, place it on a board and shred it, discarding the skin.
Set the shredded chicken aside. Add the chickpeas, tomatoes, saffron (if using), onions, rice and lentils to the stock remaining in the pan. Cover the pan and simmer for 30–35 minutes or until the rice and lentils are tender.
Add the shredded chicken, coriander and parsley just before serving. Heat the soup for a further 5 minutes without letting it boil. Season to taste and serve the soup, garnished with drizzles of natural yogurt and coriander sprigs.
Notes / Tips / Wine Advice:
For budget harira, make up the soup as above omitting the chicken breasts and saffron, adding ½ teaspoon ground turmeric and ½ teaspoon ground cinnamon instead.
4smoked streaky bacon rashersgrilled and diced, to garnish
Instructies
Heat the butter in a saucepan, add the onion and fry gently for 5 minutes until softened. Add the bacon and potato, toss in the butter then cover and fry for 5 minutes until just beginning to brown.
Pour on the stock, crumble in the chestnuts, then add the nutmeg and salt and pepper. Bring to the boil, then cover and simmer for 30 minutes. Add the sliced sprouts and mix into the stock, then cover and simmer for 5 minutes until they are tender but still bright green.
Allow the soup to cool slightly, reserve a few sprout slices for the garnish, then purée it in batches in a blender or food processor until green specks can still be seen. Pour back into the saucepan and reheat. Taste and adjust the seasoning if needed. Garnish with the remaining Brussels sprouts and bacon.
Notes / Tips / Wine Advice:
For chestnut & mushroom soup, omit the Brussels sprouts and add 250 g (8 oz) sliced cup mushrooms after frying the potatoes and bacon and cook for 2–3 minutes, stirring frequently. Add the stock, chestnuts, nutmeg and salt and pepper, then bring to the boil and cook for 30 minutes. Purée and reheat the soup and serve garnished with cream, bacon and chestnuts as above.
Heat the butter in a large saucepan, add the onion and white diced leeks and fry for 5 minutes until just beginning to soften. Add the other diced vegetables and sage, toss in the butter then cover and fry for 10 minutes, stirring occasionally.
Pour on the stock, season with salt and pepper and bring to the boil. Cover and simmer for 45 minutes, stirring occasionally until the vegetables are tender. Remove the sage then taste and adjust the seasoning if needed.
Make the dumplings by mixing the flour, mustard powder, sage, suet and bacon in a bowl with a little salt and pepper. Gradually stir in the water and mix first with a spoon, then squeeze together with your hands to make a smooth dough. Cut into 18 slices and roll each slice into a into small ball.
Stir the remaining green diced leek into the soup. Add the dumplings to the simmering soup, re-cover the pan and cook for 10 minutes until the dumplings are light and fluffy. Ladle into bowls and serve immediately.
Notes / Tips / Wine Advice:
For creamy winter vegetable soup, omit the dumplings and reduce the amount of stock to 1.5 litres (3 pints). Simmer for 45 minutes then purée in batches in a blender or food processor. Pour back into the saucepan, stir in 300 ml (½ pint) milk and reheat. Ladle into bowls, swirl 2 tablespoons of double cream into each portion and garnish with a little chopped sage and some crispy diced bacon.
