BROCCOLI & CHEDDAR SOUP

This free amazing cheesy Broccoli & Cheddar Soup Recipe is a great way to get the kids to eat vegetables! Broccoli is packed with dozens of nutrients, vitamins & fibre!

Ingredients


2 leeks, chopped
2 cloves garlic, peeled & chopped
a little oil for frying
4 cups broccoli florets
2 cups chicken stock
1 cup low fat milk
375ml cheddar cheese, grated

Method

• Fry the leeks and garlic in oil until soft.
• Add the broccoli, stock and milk
• Bring to the boil, cover and simmer for about 5 minutes or until broccoli is tender.  
• Add the grated cheese and mix well.
• Using a stick blender blitz until smooth.
• Garnish with a few broccoli florets and serve with fresh breads.

Variation:


Substitute the broccoli for cauliflower for a yummy cauliflower & cheddar soup.


Serves 4

MUSSEL & POTATO CHOWDER

This free Mussel & Potato Chowder Recipe is so quick & easy to make… The Mussels add the most incredible flavour to this chowder! A lovely starter to serve when entertaining.
   

Ingredients


1 olive oil, for frying
1 onion, finely chopped
2 leeks, finely sliced
2 cloves garlic, crushed
5 medium potatoes, peeled & cubed
125ml dry white wine
4 cups chicken stock
125ml cream or full cream milk
1 pinch salt and freshly ground black pepper
1 half lemon, juiced & peel grated
300g frozen mussels, defrosted
1 tsp cornflour, (Maizena), mixed with a little cold water
2 Tbsp parsley, freshly chopped


Method

• Heat a little oil in a saucepan, sauté the onion and leeks until soft. 
• Add garlic and fry for about a minute.
• Add the potatoes, white wine, chicken stock and cream or milk.
• Season and simmer for about 20-25 minutes, or until potatoes begin to break up and soup thickens slightly.
• Add lemon juice, grated lemon peel, mussels, cornflour and parsley and simmer for a further 3-4 minutes.
• Serve with fresh bread.

Serves 4

TOMATO SOUP WITH SAUSAGE

This tasty free Tomato Soup with Sausage Recipe is a lovely winter soup that is quick and easy to make… The bratwurst sausage adds an extra special flavour to this tomato soup!

Ingredients


30ml olive oil 
300g bratwurst, sliced into 2 cm pieces 
2 large onions, finely chopped 
3 cloves garlic, finely chopped 
salt and freshly ground black pepper to taste
1 red pepper, seeds removed and diced 
2 cans (400g each) whole tomatoes, chopped 
500ml vegetable stock 
5ml soft brown sugar 
1 can (400g) small white beans, drained
a handful of fresh parsley to garnish


Method

• In a large saucepan heat a little of the olive oil and fry the sausages for a few minutes, remove from pan and set aside.
• Heat the remaining oil and fry the onions and garlic until fragrant and season with salt and pepper.
• Add the red pepper and fry until tender.
• Add the tomatoes, vegetable stock, brown sugar, season if needed and simmer for about 15 minutes.
• Add the sausages and beans and simmer for a further 5 – 10 minutes.
• Garnish with freshly chopped parsley and serve with fresh crispy bread.

Serves 4 - 6

CREAMY BLUE CHEESE & POTATO SOUP

If you love blue cheese then this free Creamy Blue Cheese & Potato Soup Recipe is for you! Very quick and easy to make!

Ingredients


1 Tblsp butter
2 medium leeks, washed and sliced
6 medium potatoes, peeled and diced
4 cups chicken or vegetable stock
1 pinch salt
1 pinch white pepper
125ml cream
80ml blue cheese, crumbled
fresh parsley to garnish


Method

• In a heavy-based pot melt the butter and saute the leeks over a medium heat until soft but not brown.
• Add potatoes stock and season.
• Bring to the boil, reduce heat, cover and simmer until potatoes are cooked through.
• Remove from the heat and immediately stir in cream and blue cheese.
• Pour into a blender and blitz until smooth
• Garnish with freshly chopped parsley or a little extra crumbled blue cheese and serve with fresh crusty bread.

Serves 4

RICH OXTAIL SOUP

Warm up this winter with the most delicious free Rich Oxtail Soup… So full of meaty and vegetable flavours… Feel free to add any vegetable you desire!

Ingredients

60ml oil

1kg oxtails

2 onions, chopped

45ml cake flour

2 litres beef stock

6 bay leaves

10ml dried thyme

3 cloves garlic, crushed

10ml sugar

500ml red wine

50ml tomato paste

4 large carrots, peeled & roughly chopped

6 celery sticks, chopped

16 baby potatoes, peeled & halved

80ml freshly chopped parsley (keep a little to garnish)

5ml grated lemon zest

Method

• Heat some of the oil in a large saucepan and brown the oxtail over a high heat in batches.
• Reduce the heat and heat some more oil and sauté the onions until golden.
• Add the flour and stir until the mixture starts to brown.
• Stir in the beef stock and return the oxtail to the pan, add the garlic, bay leaves, thyme, sugar, red wine, tomato paste and half the carrots and celery.
• Bring to the boil, reduce heat, cover and simmer for about hours.
• Remove from the heat and set aside to cool, then refrigerate overnight
• The next day, scrape off the fat that has settled on the surface of the soup and discard.
• Heat the soup and add the remaining carrots and celery and the potatoes.
• Bring to the boil, reduce heat and cook for another hour until the meat is “fall off the bone” tender.
• Add the parsley and lemon zest and season to taste.
• Remove the oxtail pieces from the soup with a slotted spoon.
• Pull the meat off the bones and return the meat to the soup and discard the bones.
• Serve garnished with some fresh parsley.

Serves 4 - 6

VICHYSSOISE

Vichyssoise is a creamy potato and leek soup… This free Vichyssoise Recipe is divine! Can be served lukewarm or cold.

Ingredients


90g butter
250g potatoes, peeled and thinly sliced
5 leeks, sliced
500ml water
250ml milk
75ml cream
salt & white pepper to taste
fresh parsley or chives to garnish


Method

• In a large saucepan melt the butter and gently stir-fry the potatoes and leeks for about 10 minutes, do not brown.
• Add the water and milk and bring to the boil. 
• Lower the heat and simmer for about 20 minutes or until the vegetables are soft. 
• Remove from the heat and cool until lukewarm. 
• Blend with a handheld blender or in a food processor until smooth. 
• Add the cream and season with salt and pepper. 
• Serve lukewarm or cold. 

Serves 6

QUICK TUNA & ASPARAGUS SOUP

This tasty free Quick Tuna & Asparagus Soup Recipe is divine… Very quick and easy to make!

Ingredients


1 tin (410g) asparagus pieces
2 tins (170g each) shredded tuna in brine
65ml butter
1 onion, finely chopped
2 garlic cloves, crushed
65ml cake flour
500ml hot vegetable or chicken stock
500ml hot milk
30ml fresh parsley, chopped
Salt & lemon pepper to season


Method

• Drain the asparagus and tuna, reserve the liquid.
• Puree the asparagus and tuna and pour the reserved liquid over the mixture.
• In a large pot melt the butter and sauté the garlic and onion until soft.
• Stir in the flour and cook for a minute, remove from the stove and beat in the hot stock and milk, beat until smooth and return to the stove.
• Bring the mixture to a boil and add the asparagus and tuna mixture, parsley and seasoning.
• Reduce the heat and simmer gently for about 2 minutes, ladle the soup into heated bowls and serve.

Makes about 1.5 litre's of soup

SPICY PUMPKIN SOUP

Looking for something delicious to warm you up this winter then this free Spicy Pumpkin Soup Recipe if for you… Packed with goodness and amazing aromas that will make your mouth water!

Ingredients


600g pumpkin, peeled & diced
1 onion, finely chopped
4 garlic cloves, crushed
15ml oil
5ml ground cumin
5ml ground coriander
5 – 10ml mild curry powder
20ml fresh coriander
1.25l hot vegetable or chicken stock
50ml cream
Salt & freshly ground black pepper to taste


To Garnish:


60ml sour cream
Fresh coriander
Roasted pumpkin seeds


Method

• In a large pot heat the oil and fry the pumpkin, onion and garlic for about 10 minutes.
• Add the cumin, ground coriander, curry powder and fresh coriander and fry for another minute.
• Add the stock, bring to the boil, reduce heat and simmer for about 10 to 12 minutes.
• Process until smooth, stir in the cream and season to taste with salt and freshly ground black pepper.
• Ladle the soup into heated bowls and garnish with a drizzle of sour cream, pumpkin seeds and fresh coriander.
• Serve hot with fresh health bread.

Makes about 1.25 litre's of soup

CHUNKY VEGETABLE & BEAN SOUP

Chase away your winter blues with this amazing Chunky Vegetable & Bean Soup! Full of wholesome vegetables and beans… feel free to add any vegetables that you love! Quick and easy microwave soup.

Ingredients


60g butter
2 large carrots, chopped
2 celery sticks, sliced
4 courgettes/zucchini, sliced
1 large onion, chopped
1 potato, peeled & chopped
1 bay leaf
2ml dried thyme
Salt & freshly ground black pepper
500ml vegetable stock.
400g can chopped tomatoes
400g can butter/broad beans, drained & rinsed (optional)


Method

• Place butter in a deep 3 litre microwave proof bowl and cook, covered with kitchen paper on high until melted.
• Add the vegetables, herbs and seasoning to melted butter and stir to combine.
• Cook covered, on high for 7 to 9 minutes until the vegetables are soft, stirring twice.
• Add the stock, tomatoes and beans to the vegetable mixture.
• Cook covered on high for about 5 minutes or until piping hot.
• Discard the bay leaf and serve hot with fresh breads.

Serves 4

CHICKEN & COCONUT MILK SOUP

Chase away your winter blues with this amazing free Chicken & Coconut Milk Soup Recipe... Garlic, ginger, chilli, lemon grass, coconut milk ...This soup is sure to tantalize your taste buds!

Ingredients


150g vermicelli rice
1 lime
3 – 4 small red chillies seeded & chopped
1 onion, chopped
1 tsp crushed garlic
4 thin slice fresh ginger, finely chopped
2 stalks lemon grass root, roughly chopped
1 tblsp fresh coriander, chopped
1 tblsp peanut oil
3 cups chicken stock
2 ¾ coconut milk
500g chicken breast fillets, sliced into strips
4 spring onions, sliced
150g fried bean curd or tofu
1 cup bean sprouts
Salt to taste
3 tsp brown sugar


Method

• Pour boiling water over the vermicelli and leave to stand for about 5 minutes or until the noodles are tender.
• Drain and cut into shorter length with a scissors and set aside.
• Remove the lime rind with a vegetable peeler and cut into long thin strips.
• Place the chillies, onion, garlic, ginger, lemon grass and coriander into a food processor and process for about 20 seconds or until smooth.
• In a large heavy based frying pan heat the oil, add the chilli mixture and cook for a few minutes (stirring frequently) until fragrance is released.
• Add the stock, coconut milk, lime rind and bring to the boil.
• Add the chicken and cook for a few minutes until the chicken is tender.
• Add the spring onions, bean curd or tofu, sprouts, salt, sugar and stir over a medium heat until the spring onions are tender.
• To Serve: Divide the noodle between the serving bowls and pour the soup over the noodles.
• Garnish with sliced red chillies (optional) and fresh coriander.

Serves 8

BUTTERNUT & SWEETCORN SOUP

Butternut soup with a twist… I have added sweetcorn to this butternut soup recipe, which creates a lovely complementary flavour to the butternut! Try this free Butternut & Sweetcorn Recipe for a lovely alternative to plain Butternut Soup.  

Ingredients


1 small onion, chopped
1 medium butternut, peeled, seeded & diced
600ml vegetable stock
Nutmeg to taste
Salt & freshly ground black pepper
1 can whole kernel sweet corn
15ml freshly chopped parsley


Method

• Place the onion and butternut in a saucepan, add the stock and season with nutmeg, salt & pepper.
• Bring to the boil, cover, reduce heat and simmer for about 15 minutes or until the vegetables are soft.
• Add the sweet corn and simmer for 5 to 10 minutes.
• Mash the butternut with a fork or potato masher.
• Add the parsley and serve hot with fresh bread.

Serves 3 - 4

BACON BROCCOLI & FETA SOUP

This free Bacon Broccoli & Feta Soup Recipe is to die for… Delightfully creamy and cheesy what more could you ask for!


Ingredients


30ml oil
1 onion, finely chopped
400g broccoli, cut into florets
1 litre ready made white sauce
200g feta cheese, crumbled
250g streaky bacon, chopped


Method

• In a saucepan heat the oil and sauté the onion until transparent.
• Add the broccoli and cook for a minute.
• Add the white sauce and simmer over a low heat until the broccoli soft.
• Add 150g feta and blend with a handheld blender until smooth.
• In a large frying pan cook the bacon until crispy.
• Stir the bacon into the soup, reserve some for garnishing.
• Garnish with the remaining crumbled feta and bacon.

White Sauce:

• In a saucepan melt 90g butter and add 90g flour.
• Stir over the heat for a minute.
• Remove from the heat and gradually whisk in one litre of milk.
• Return to the heat and stir until thickened.
• Season to taste.

Serves 4

CREAM OF CAULIFLOWER & BLUE CHEESE SOUP

Chase away the winter blues with this amazing free Cream of Cauliflower & Blue Cheese Soup Recipe.

Ingredients


50ml butter
2 leeks, washed, trimmed & chopped
400g cauliflower florets
500ml vegetable stock
250ml milk
50ml cream
100g blue cheese
salt & freshly ground black pepper to taste
extra blue cheese to garnish


Method

• Melt the butter in a saucepan and sauté the leeks lightly.
• Add the cauliflower and stock and simmer for about 15 minutes, until the cauliflower is tender.
• Add the milk and cream and heat through.
• Add the blue cheese and puree until smooth.
• Season to taste and garnish with crumbled blue cheese and serve.

Serves 4

QUICK CHICKEN & CORN SOUP

Looking for something quick and nutritious to make… Try this delicious free Quick Chicken & Corn Soup Recipe.

Ingredients


3 – 4 cooked chicken breasts
3 cups chicken stock
1 can creamed sweet corn
1 can sweet corn kernels
1 tsp soy sauce
2 spring onions, finely sliced


Method

• Remove the skin and shred the chicken breasts.
• In a medium pan heat 3 cups of chicken stock, add the chicken, both cans of corn and soy sauce.
• Mix well and bring to the boil, reduce heat and gently simmer for about 5 minutes.
• Stir in the spring onions and season to taste.

Serves 4

CARROT SOUP

This free Carrot Soup Recipe is so tasty, nutritious & healthy…Very quick & easy to make & will warm you up on a cold winters night! 


Ingredients


30ml oil
1 onion, chopped
1 tsp crushed garlic
3ml ground cumin
500g carrots, scraped and thickly sliced
1 large potato, peeled and cubed
1l vegetable stock
1 can (410g) white kidney beans, drained
Salt and freshly ground black pepper to taste
Plain yoghurt for serving
Fresh chopped parsley to garnish


Method

• Heat the oil in a large saucepan and sauté the onion until soft.
• Add the garlic, cumin, carrots, potato pieces and sauté until glossy.
• Add the stock and bring to the boil, reduce heat and simmer gently until the vegetables are tender.
• Add the beans and heat through.
• Cool slightly and blitz with a handheld blender until smooth.
• Ladle into soup bowls and garnish with a swirl of plain yoghurt and parsley.

Serves 4

CREAMY BROCCOLI SOUP

This free Creamy Broccoli Soup Recipe is delicious… Can be enjoyed hot or cold… For those of you who prefer the healthier option you may substitute the cream for plain yoghurt.

Ingredients

60g butter

1 broccoli head, broken into florets

2 onions, diced

1 tsp crushed garlic

45ml flour

1l chicken stock

250ml milk

nutmeg to taste

freshly ground black pepper

250ml cream

50ml cream, lightly whipped to garnish (optional)

Method

• Melt the butter in a large saucepan, add the broccoli, garlic and onions, sauté over a low heat for about 10 minutes.
• Stir in the flour and cook for a minute.
• Add the chicken stock, milk, nutmeg and pepper, stir well and bring to the boil.
• Simmer for about 20 minutes until the vegetables are tender.
• Blitz the soup with a handheld blender.
• Add the cream and heat through.
• Ladle the soup into soup bowls and garnish with cream or a small piece of broccoli.
• Can be served hot or cold.
• Serve with fresh French bread.

Serves 6

CREAMY TOMATO & RED PEPPER SOUP

This free Creamy Tomato & Red Pepper Soup is divine! The Red Pepper adds an amazing flavour to this Soup. Use plain yoghurt as the healthy alternative to cream.

Ingredients


20g butter
1 onion, chopped
1 tsp crushed garlic
2 red peppers, seeded & chopped
2 cans chopped tomatoes (410g each) 
20ml soft brown sugar
salt and freshly ground black pepper
a pinch of paprika or cayenne pepper
150ml cream or plain yoghurt
fresh chives, chopped to garnish


Method

• In a large saucepan, heat the butter and fry the onion, garlic and peppers for a few minutes. 
• Add the canned tomatoes.
• Season with sugar, salt, pepper and paprika or cayenne pepper.
• Bring the mixture to the boil, reduce the heat and simmer for 10 minutes.
• Stir in the cream or yoghurt and heat through.
• Blitz the soup if you prefer smooth soup.
• Ladle the soup into bowls and garnish with chopped chives.
• Serve with fresh bread.

Serves 4

FRENCH ONION SOUP

This free French Onion Soup Recipe is so easy to make and very tasty! Great to serve as a starter or as a main meal in winter.

Ingredients


60g butter
1kg onions, peeled & finely sliced
2ml dried thyme
1,25l beef stock
salt & pepper to season
1 French loaf
150g grated Gruyere or mature cheddar cheese.


Method

• In a large saucepan heat the butter, add the onions and thyme and cook over a low heat for about 15 to 20 minutes until onions have browned.
• Add the beef stock and simmer for about 15 minutes and season.
• Cut a French loaf into thick slices and toast on both sides under the grill
• Spoon the onion soup into individual soup bowls and float the toasted slices on the soup.
• Cover the toast with grated cheese and drizzle with melted butter.
• Place under the grill until the cheese is bubbling and then serve.

Serves 4

HEARTY BEEF & VEGETABLE SOUP

This free Hearty Beef & Vegetable Soup Recipe is tasty and full of nutrition… Juicy beef, vegetables and barley… What more could you need to chase away the winter blues!

Ingredients

30ml oil

1kg meaty beef bones

2 onions, chopped

2 celery sticks

1 tin chopped tomatoes

2l beef stock

1 sprig of thyme

50ml parsley, chopped

1 turnip, cubed

500g mixed vegetables of your choice, chopped

100g barley or red lentils

Method

• In a large saucepan heat the oil and add 1kg meaty beef bones and brown on both sides.
• Remove from the saucepan and set aside.
• Add the chopped onions and celery sticks, fry for 2 – 3 minutes.
• Add the tinned tomatoes and beef stock.
• Add a sprig of thyme and chopped parsley.
• Return the meat bones to the saucepan, bring to the boil, reduce heat and simmer for 2 hours.
• Add the turnip, mixed vegetables and 100g barley or red lentils.
• Simmer for another 20 minutes.
• Remove the bones, pull off the meat and return the meat to the soup.

Serves 4 - 6

PEA & MINT SOUP

This delicious free Pea & Mint Soup Recipe is great for any weather as it can be served hot or cold.

Ingredients


15ml olive oil
1 garlic clove, finely chopped
1 onion, finely chopped
2 celery stalks, sliced
200ml vegetable stock
400g peas
Salt & black pepper to season
1 handful of mint leaves, a few to garnish
cream to garnish


Method

• In a saucepan heat the oil and sauté the garlic, onion and celery until soft and fragrant.
• Add the vegetable stock and bring to the boil.
• Add the peas, salt & pepper to taste, reduce heat and simmer for about 5 minutes.
• Stir in the mint leaves and using a blender, blend the soup until smooth.
• Serve into bowls and garnish with a dash of cream and fresh mint leaves.
• Serve either hot or cold with fresh breads.

Serves 2