Nutrition key to sound health
Cozy, comfy, and full of good-for-you veggies
#soup #broccolisoup #vegetarian
The trick with these green soups is not to add the greens until the last minute, otherwise they will overcook and the soup will lose its fresh taste and bright green colour.
50g (2oz/1/2 stick) butter
110g (4oz/1 cup) onion, chopped
150g (5oz/1 cup) potatoes, chopped
600ml (1 pint/2 1/2 cups) homemade chicken stock, vegetable stock or water
425-600ml (3/4-1 pint/2 – 2 1/2 cups) creamy milk (1/4 cream and 3/4 milk)
salt and freshly ground pepper
225-350g (8-12oz/3 cups) sea spinach, destalked and chopped
Freshly ground nutmeg
Garnish
2 tablespoons (2 American tablespoons + 2 teaspoons) whipped cream (optional
Freshly chopped parsley
Melt the butter in a heavy-bottomed saucepan. When it foams add the onions and potatoes and turn them until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes. Add the boiling stock and milk, bring back to the boil and simmer until the potatoes and onions are fully cooked. Add the sea spinach and boil with the lid off for about 3-5 minutes, until the sea spinach is tender. Do not overcook or the soup will lose its fresh green colour.
Liquidise and taste and add some freshly grated nutmeg. Serve in warm bowls garnished with a blob of whipped cream and some chopped parsley
The trick with these green soups is not to add the greens until the last minute, otherwise they will overcook and the soup will lose its fresh taste and bright green colour.
50g (2oz/1/2 stick) butter
110g (4oz/1 cup) onion, chopped
150g (5oz/1 cup) potatoes, chopped
600ml (1 pint/2 1/2 cups) homemade chicken stock, vegetable stock or water
425-600ml (3/4-1 pint/2 – 2 1/2 cups) creamy milk (1/4 cream and 3/4 milk)
salt and freshly ground pepper
225-350g (8-12oz/3 cups) sea spinach, destalked and chopped
Freshly ground nutmeg
Garnish
2 tablespoons (2 American tablespoons + 2 teaspoons) whipped cream (optional
Freshly chopped parsley
Melt the butter in a heavy-bottomed saucepan. When it foams add the onions and potatoes and turn them until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes. Add the boiling stock and milk, bring back to the boil and simmer until the potatoes and onions are fully cooked. Add the sea spinach and boil with the lid off for about 3-5 minutes, until the sea spinach is tender. Do not overcook or the soup will lose its fresh green colour.
Liquidise and taste and add some freshly grated nutmeg. Serve in warm bowls garnished with a blob of whipped cream and some chopped parsley
The trick with these green soups is not to add the greens until the last minute, otherwise they will overcook and the soup will lose its fresh taste and bright green colour.
50g (2oz/1/2 stick) butter
110g (4oz/1 cup) onion, chopped
150g (5oz/1 cup) potatoes, chopped
600ml (1 pint/2 1/2 cups) homemade chicken stock, vegetable stock or water
425-600ml (3/4-1 pint/2 – 2 1/2 cups) creamy milk (1/4 cream and 3/4 milk)
salt and freshly ground pepper
225-350g (8-12oz/3 cups) sea spinach, destalked and chopped
Freshly ground nutmeg
Garnish
2 tablespoons (2 American tablespoons + 2 teaspoons) whipped cream (optional
Freshly chopped parsley
Melt the butter in a heavy-bottomed saucepan. When it foams add the onions and potatoes and turn them until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes. Add the boiling stock and milk, bring back to the boil and simmer until the potatoes and onions are fully cooked. Add the sea spinach and boil with the lid off for about 3-5 minutes, until the sea spinach is tender. Do not overcook or the soup will lose its fresh green colour.
Liquidise and taste and add some freshly grated nutmeg. Serve in warm bowls garnished with a blob of whipped cream and some chopped parsley
Chef: Annie Bell.
This roast vegetable soup that is full of South American pizzazz would be nowhere without its finishing flourish of soured cream. As punchy as it is simple, there is no careful stirring or frying, instead the caramelisation takes place in the oven and the flavours concentrate in the process.
1.Preheat the oven to 200˚C fan/220˚C/gas mark 6. Arrange the squash, onions and
tomatoes in a couple of large roasting pans so that they fit in a crowded single layer, adding the chilli to one. Drizzle a couple of tablespoons of oil over each roasting pan and season with salt. Roast for 55 minutes, stirring halfway through.
2.Remove from the oven, and if any of the onion strands are particularly dark, discard these.
3.Scrape out the inside of the chilli, discarding the seeds if possible, and liquidise the vegetables with the stock in batches in a blender. Pass through a sieve into a saucepan.
4.Gently reheat and serve with a spoon of soured cream, some chopped coriander and pickled chilli if wished.
HIGH IN VIT A | SOURCE OF VIT C
Energy 248 Kcal | Fat 11.2g | Sat fat 3g | Carbs 28.2g | Sugar 17.3g | Protein 4.9g | Salt 0.8g
