Try This Farro & White Bean Soup With Leafy Greens For A Perfect Batch-Made Meal @mindbodygreen

mindbodygreen

@mindbodygreen
·
Oct 18

This is a soup you can probably make any night of the week without having to run to the store.

https://www.mindbodygreen.com/articles/nutrient-packed-vegetable-soup-recipe

January 15, 2024

Field Mushroom Soup with Crunchy Garlic Croutons @kerrygoldusa

Serves: 4

This soup doesn’t take much more than 20 minutes to make from start to finish. The lemon juice helps to bring out the mushrooms’ natural, savoury flavour. If you are trying to be healthy at the moment, omit the cream and dilute with a little extra stock if necessary – you’ll find it’s still pretty good.

Ingredients:

1½ lb field or open cup button mushrooms, chopped
juice of ½ lemon
4 tbsp (2oz) Kerrygold Salted Butter
1 onion, chopped
1 large garlic clove, crushed
2 tbsp plain flour
3 cups (1½ pints) vegetable stock (from a stock cube is fine)
pinch of freshly grated nutmeg
½ cup (4fl oz) cream
2 tsp chopped fresh chives
For the garlic croutons:
4 tbsp (2oz) Kerrygold butter
2 thick slices sourdough bread, crusts removed and diced
1 large garlic clove, crushed
salt and freshly ground black pepper

Directions:

Sprinkle the mushrooms with the lemon juice. Melt the butter in a large pan. Add the onion and garlic and cook gently for a few minutes until softened but not coloured. Increase the heat, add the mushrooms and cook for 1-2 minutes, stirring. Stir in the flour and cook for another minute, stirring.

Gradually pour the stock into the pan, add the nutmeg, season to taste and bring to the boil. Turn down the heat, cover and simmer gently for about 10 minutes or until the mushrooms are completely tender. Blend to a purée in a food processor or with a hand held blender. Return to a clean pan, season to taste and stir in most of the cream, reserving a little to garnish.

Meanwhile, make the garlic croutons. Heat the butter in a non-stick frying pan and once it has melted and is starting to sizzle, stir in the garlic and then tip in the sourdough bread cubes, tossing to coat. Season to taste and continue to sauté for 3-4 minutes until golden brown. Tip on to kitchen paper to drain off any excess butter.

To serve, reheat the soup gently, then ladle into warmed bowls and add swirls of the reserved cream. Garnish with the crunchy garlic croutons and add a sprinkling of chives to each one.

field-mushroom-soup-with-crunchy-garlic-croutons

December 14, 2023

Cream of Broccoli soup – with extra added veg!@DelMonteFresh

cream of broccoli soup

Del Monte Fresh

@DelMonteFresh

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

Quote Tweet

Kitchen Sanctuary

@KitchenSanc2ary

· 21h

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

December 13, 2023

Mary Flahavan’s Chunky Tomato and Oat Soup-A meal in a bowl!

Chunky Tomato and Oat Soup

A meal in a bowl!

Serves 4

Ingredients

1 stick celery

1 small onion, peeled

1 carrot

2 tbsp olive oil

1 clove garlic, crushed

750g/1 ½lb vine tomatoes, chopped

1 red pepper, deseeded and chopped

400g can tomatoes

300ml/ ½pt veg stock

50g/2oz Flahavan’s Organic Oats

I tsp sugar or balsamic vinegar

Olive oil to drizzle

6 basil leaves, torn, to decorate

Method

Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil. Add the oats, stir well and simmer for 10 minutes. Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.

http://www.flahavans.ie/recipes/chunky-tomato-and-oat-soup-/421

November 27, 2023

Rachel Allen’s Broccoli Soup with Dubliner Cheese Toasts @KerrygoldUSA #ballymaloe

I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen

THE SOUP:
2 tbsp Kerrygold Salted Butter
2 potatoes, peeled and finely chopped
1 large onion, peeled and chopped
Salt and freshly ground black pepper
1 head of broccoli, with stalk
3 1/2–4 1/4 cup hot vegetable (or chicken) stock
3/4 cup heavy cream
THE DUBLINER TOASTS:
8 slices good-quality white bread
3 oz Dubliner Cheese, finely grated

Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes. Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.

http://kerrygoldusa.com/recipes/broccoli-soup-with-dubliner-toasts/

September 15, 2023

Roast squash, chilli and coriander soup..@ndc.ie #vitamins

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

https://ndc.ie/recipe/roast-squash-chilli-and-coriander-soup/

September 6, 2023