soup – Page 7 – Foodaware

December 10, 2020

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

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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 7, 2020

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 28, 2020

Brian McDermott’s Winter Warmer Flu Fighting Soup

Food on RTÉ‏Verified account @RTEfood 7h7 hours ago

Brian’s Winter Warmer Flu Fighting Soup – http://ow.ly/aTyb30gZU1j

November 22, 2020

Brian McDermott’s Winter Warmer Flu Fighting Soup

Food on RTÉ‏Verified account @RTEfood 7h7 hours ago

Brian’s Winter Warmer Flu Fighting Soup – http://ow.ly/aTyb30gZU1j

October 23, 2020

Why This Dish Is The Key To Optimal Weight & #HeartHealth

mindbodygreen ‏@mindbodygreen 4h4 hours ago

Why This Dish Is The Key To Optimal Weight & #HeartHealth by @DrFuhrman http://ow.ly/10FeJy

October 20, 2020

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

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

August 20, 2020

Darina Allen’s 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

March 16, 2020

Recipe: Broccoli, Bean and Leek Soup

This recipe makes for a delicious, filling soup. Leeks are in the same family as onions, but have a mild flavor that complements the other ingredients without overpowering them.

This recipe can be made without oil by slowly cooking onions and garlic in a covered pot until the onions are translucent. Also, you can substitute frozen broccoli if fresh is unavailable. Additionally, cannellini beans can be easily substituted with navy, great northern or even garbanzo beans.

Ingredients

2 teaspoons extra virgin olive oil
2 cup sweet onion, diced small
2 teaspoon fresh garlic, minced
1 cup leeks, white part only, medium dice (about 1 leek)
5 cups vegetable stock
1½ cups cannellini beans, or one 16-ounce can of cannellini beans, rinsed
1 lb broccoli florets
1 teaspoon salt
¼ teaspoon pepper

Instructions

In a four-quart, pot sauté the onions on medium heat in olive oil until transparent.
Add garlic and cook without browning while stirring frequently, about 2 minutes.
Add the diced leeks and sauté 2 minutes.
Add the vegetable stock, increase heat and bring to a simmer.
Add the cannellini beans and broccoli florets or two 10-ounce packages of frozen broccoli florets and simmer on medium heat until broccoli is lightly cooked but still crunchy.
Add salt and pepper, turn off the heat and blend with an immersion blender until completely pureed.