Cream of Broccoli soup – with extra added veg!

cream of broccoli soup

Del Monte Fresh
@DelMonteFresh

Cozy, comfy, and full of good-for-you veggies

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Kitchen Sanctuary
@KitchenSanc2ary
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Cream of Broccoli soup – with extra added veg! I add kale and cauliflower to my soup, plus a good handful of cheddar cheese. A real Winter comfort food favourite. kitchensanctuary.com/cream-of-brocc

#soup #broccolisoup #vegetarian

Darina Allen’s Sea Spinach Soup

 

darina allen sea spinach soup

Sea Spinach Soup

Sea spinach is at its sweetest and most delicious at present…. I absolutely love it and really want you to know about it so if you live near a rocky strand, look out for it – the shiny green leaves are unmistakable. It is, in fact, the ancestor to most cultivated varieties of beet, from beetroot to spinach beet. It can be cooked exactly like garden spinach and used in the same way, for example, try serving it in Middle Eastern style with raisins and pine kernels and a touch of cinnamon. Not surprisingly, because sea spinach is washed by the tides, it is full of iodine, minerals and other trace elements and it has an addictive salty tang. Sea spinach is tougher and slightly stronger in flavour than garden spinach, so it takes a little longer to cook.

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

Ballymaloe Cookery
@BallymaloeCS

 

Mary Flahavan’s oatmeal vegetable soup

mary flahavan RIPsoup

Ingredients:
  • 1 fl oz (30ml)  (2tbsp) Sunflower Oil
  • 2 Medium Onions, chopped
  • 2 Sticks of Celery, chopped
  • 8oz (225g) Potatoes, peeled and chopped
  • 2 Medium Carrots, chopped
  • 2 Cloves of Garlic (optional)
  • 3oz  (75g) Flahavan’s Irish Oatmeal
  • 8oz  (225g) Can of Tomatoes
  • 2 Vegetable or Chicken Stock Cubes
  • 50 fl oz (1.5 Litre) Water
  • Salt and Pepper
Method:
  1. Heat the oil in a large saucepan. Add the vegetables and stir in the oil until evenly coated. Add the oatflakes and cook for 5 minutes.
  2. Add the tomatoes, stock cubes and water and bring to the boil. Cover and simmer for 25-30 minutes until the vegetables are soft.
  3. Blend, season and serve.
  4. Garnish with cream and chopped parsley.

http://www.flahavans.ie/recipes/oatmeal-vegetable-soup/301

Mary Flahavan’s oatmeal vegetable soup

mary flahavan RIPsoup

Ingredients:
  • 1 fl oz (30ml)  (2tbsp) Sunflower Oil
  • 2 Medium Onions, chopped
  • 2 Sticks of Celery, chopped
  • 8oz (225g) Potatoes, peeled and chopped
  • 2 Medium Carrots, chopped
  • 2 Cloves of Garlic (optional)
  • 3oz  (75g) Flahavan’s Irish Oatmeal
  • 8oz  (225g) Can of Tomatoes
  • 2 Vegetable or Chicken Stock Cubes
  • 50 fl oz (1.5 Litre) Water
  • Salt and Pepper
Method:
  1. Heat the oil in a large saucepan. Add the vegetables and stir in the oil until evenly coated. Add the oatflakes and cook for 5 minutes.
  2. Add the tomatoes, stock cubes and water and bring to the boil. Cover and simmer for 25-30 minutes until the vegetables are soft.
  3. Blend, season and serve.
  4. Garnish with cream and chopped parsley.

http://www.flahavans.ie/recipes/oatmeal-vegetable-soup/301

Mary Flahavan’s oatmeal vegetable soup

mary flahavan RIPsoup

Ingredients:
  • 1 fl oz (30ml)  (2tbsp) Sunflower Oil
  • 2 Medium Onions, chopped
  • 2 Sticks of Celery, chopped
  • 8oz (225g) Potatoes, peeled and chopped
  • 2 Medium Carrots, chopped
  • 2 Cloves of Garlic (optional)
  • 3oz  (75g) Flahavan’s Irish Oatmeal
  • 8oz  (225g) Can of Tomatoes
  • 2 Vegetable or Chicken Stock Cubes
  • 50 fl oz (1.5 Litre) Water
  • Salt and Pepper
Method:
  1. Heat the oil in a large saucepan. Add the vegetables and stir in the oil until evenly coated. Add the oatflakes and cook for 5 minutes.
  2. Add the tomatoes, stock cubes and water and bring to the boil. Cover and simmer for 25-30 minutes until the vegetables are soft.
  3. Blend, season and serve.
  4. Garnish with cream and chopped parsley.

http://www.flahavans.ie/recipes/oatmeal-vegetable-soup/301

Darina Allen’s Sea Spinach Soup

 

darina allen sea spinach soup

Sea Spinach Soup

Sea spinach is at its sweetest and most delicious at present…. I absolutely love it and really want you to know about it so if you live near a rocky strand, look out for it – the shiny green leaves are unmistakable. It is, in fact, the ancestor to most cultivated varieties of beet, from beetroot to spinach beet. It can be cooked exactly like garden spinach and used in the same way, for example, try serving it in Middle Eastern style with raisins and pine kernels and a touch of cinnamon. Not surprisingly, because sea spinach is washed by the tides, it is full of iodine, minerals and other trace elements and it has an addictive salty tang. Sea spinach is tougher and slightly stronger in flavour than garden spinach, so it takes a little longer to cook.

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

Ballymaloe Cookery
@BallymaloeCS

 

Darina Allen’s Sea Spinach Soup

 

darina allen sea spinach soup

Sea Spinach Soup

Sea spinach is at its sweetest and most delicious at present…. I absolutely love it and really want you to know about it so if you live near a rocky strand, look out for it – the shiny green leaves are unmistakable. It is, in fact, the ancestor to most cultivated varieties of beet, from beetroot to spinach beet. It can be cooked exactly like garden spinach and used in the same way, for example, try serving it in Middle Eastern style with raisins and pine kernels and a touch of cinnamon. Not surprisingly, because sea spinach is washed by the tides, it is full of iodine, minerals and other trace elements and it has an addictive salty tang. Sea spinach is tougher and slightly stronger in flavour than garden spinach, so it takes a little longer to cook.

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

Ballymaloe Cookery
@BallymaloeCS

Flahavans Oatmeal Vegetable Soup

soup

Ingredients:
  • 1 fl oz (30ml)  (2tbsp) Sunflower Oil
  • 2 Medium Onions, chopped
  • 2 Sticks of Celery, chopped
  • 8oz (225g) Potatoes, peeled and chopped
  • 2 Medium Carrots, chopped
  • 2 Cloves of Garlic (optional)
  • 3oz  (75g) Flahavan’s Irish Oatmeal
  • 8oz  (225g) Can of Tomatoes
  • 2 Vegetable or Chicken Stock Cubes
  • 50 fl oz (1.5 Litre) Water
  • Salt and Pepper
Method:
  1. Heat the oil in a large saucepan. Add the vegetables and stir in the oil until evenly coated. Add the oatflakes and cook for 5 minutes.
  2. Add the tomatoes, stock cubes and water and bring to the boil. Cover and simmer for 25-30 minutes until the vegetables are soft.
  3. Blend, season and serve.
  4. Garnish with cream and chopped parsley.

http://www.flahavans.ie/recipes/oatmeal-vegetable-soup/301

Roast squash,chilli and coriander soup.

 

Roast-Squash-Chilli-Coriander-Soup

Chef: Annie Bell.

Yields 6 Servings

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.

 

Ingredients checklist for soup
1.5–1.6kg butternut squash, skin and seeds discarded, and cut into chunks
2 large onions, peeled, halved and sliced
4 vine tomatoes, halved
1 medium–hot red chilli (5–7cm long)
4 tbsp extra virgin olive oil
sea salt
900 ml chicken or vegetable stock
Ingredients checklist to serve
2 tbsp soured cream
coarsely chopped coriander
pickled piri-piri or jalapeño peppers (optional)
Instructions

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

Roast squash, chilli and coriander soup

Mary Flahavan’s oatmeal vegetable soup

soup

Ingredients:
  • 1 fl oz (30ml)  (2tbsp) Sunflower Oil
  • 2 Medium Onions, chopped
  • 2 Sticks of Celery, chopped
  • 8oz (225g) Potatoes, peeled and chopped
  • 2 Medium Carrots, chopped
  • 2 Cloves of Garlic (optional)
  • 3oz  (75g) Flahavan’s Irish Oatmeal
  • 8oz  (225g) Can of Tomatoes
  • 2 Vegetable or Chicken Stock Cubes
  • 50 fl oz (1.5 Litre) Water
  • Salt and Pepper
Method:
  1. Heat the oil in a large saucepan. Add the vegetables and stir in the oil until evenly coated. Add the oatflakes and cook for 5 minutes.
  2. Add the tomatoes, stock cubes and water and bring to the boil. Cover and simmer for 25-30 minutes until the vegetables are soft.
  3. Blend, season and serve.
  4. Garnish with cream and chopped parsley.

http://www.flahavans.ie/recipes/oatmeal-vegetable-soup/301