- BEEF CAULIFLOWER SOUP
Be still our hearts! The sweetness of beets and the silkiness of cooked cauliflower make this extraordinary soup a palate pleaser. Dotting the soup with easy-to-make creme fraiche hearts will bring at least a little smile to their lips,
Total: 1 hr 5 mins
3 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion (from 1 medium)
6 cups chopped cauliflower (from 1 small head)
3 cups chopped peeled red beets (3 medium)
6 cups chicken broth
2 tablespoons coarsely chopped fresh dill, plus sprigs for garnish
1.Heat oil in a medium pot over medium-high heat, and add onion; saute until just translucent, about 4 minutes. Stir in cauliflower, beets, and 1 teaspoon salt. Add broth, and bring to a boil. Reduce heat, and simmer until beets and cauliflower are tender, about 20 minutes. Remove from heat, and stir in dill. Let soup cool 10 minutes, then puree in batches until smooth, adding a little water if necessary to thin.
- Return soup to pot, and bring to a simmer. Season with salt, and garnish with dill sprigs before serving. Soup can be refrigerated 1 day; let cool completely before refrigerating. Gently reheat before serving.
- ENGLISH PEA SOUP WITH LEMON CREME FRAICHE
Lemon Creme Fraiche
Cook time- 1 hour
This soup, thankfully, is neither of those things. Far from it — it’s light, bright, and packed with fresh pea flavor (think super sweet peas picked straight off the vine). And that color? Totally au-natura
3½ lbs fresh peas, shelled (or 3 ½ cups frozen peas), 3 liters water, ½ cup sugar, ½ cup kosher salt, ½ cup water, plus more as needed, 120 ml whipped crème , Zest of one lemon, plus 1 TBSP juice, drizzle of good quality olive oil, optional and Pea shoots for garnish, optional
- Bring water, sugar, and salt to a boil in a large pot. Add half of the peas, and boil for 6-8 minutes for fresh, or 4-5 minutes for frozen, or until tender.
- Fill a large bowl with water and ice, and have it standing by when the peas are done cooking. Remove the peas from the pot with a skimmer or slotted spoon, and place them directly into the ice bath. This will stop the cooking, and help preserve their bright color. Return the water to a boil and repeat with the rest of the peas.
- Drain the cooked peas from the ice water, and add them to a blender or food processor. Add ½ cup fresh water, and puree until completely smooth. If the mixture is too thick to blend, add more water as needed.
- Pass the puree through a tamis or fine mesh sieve. (This step is optional, especially if you have a really powerful blender, but I prefer the consistency of the soup once it’s been sieved). Use a scraper or rubber spatula to press all the liquid through.
- Taste, and adjust the seasoning if necessary. If the consistency is too thick, add more water to thin as needed. Optionally, stir in a TBSP or so of good quality olive oil, to enhance the velvety texture of the soup and add flavor.
- Soup can be warmed on the stove, or chilled in the fridge before serving. I like it both ways depending on my mood, so try it hot and cold and see which you prefer.
- When you’re ready to serve, whisk together the creme fraiche, lemon zest, and lemon juice. Serve alongside the soup, or drizzle it over to garnish (you can thin the creme fraiche with a bit more lemon juice, or water, to create a drizzleable consistency). Serve as is, or garnish with fresh pea sprouts.
Use olive oil to give a savorier quality to this soup. Watch out not to overpower the delicate pea flavor. You could easily use other oils (like toasted walnut oil, or garlic oil) to add your own flavor twist.
- SPICY HARVEST- SPICED PUMPKIN SOUP
Cook time: 1 hour
Spiced carrot and pumpkin soup – this delicious, warming vegan soup is easy to make and the perfect meal for Autumn. It is hearty and comforting and sure to become a family favourite you will want to make on repeat throughout the colder months.
1 onion, peeled and chopped, 1 Tbsp olive oil, 1 tsp ground cumin, ½ tsp ground coriander, ½ tsp ground ginger, ½ tsp cracked black pepper, 750ml vegetable stock, 500g of roasted butternut pumpkin, 1 jalapeño chilli, thinly sliced (optional garnish), 2 tsp sour cream (optional garnish), 2 tsp crunchy fried onions (optional garnish) and sprinkle of cayenne pepper (optional garnish)
1.In a large saucepan, heat the olive oil over a medium heat.
- Add the chopped onion and fry until softened and translucent.
- Turn up the heat and fry for 30 seconds until the onion starts to colour.
- Stir through the cumin, coriander, ginger and black pepper.
- Add the stock and bring to a simmer, before adding the butternut pumpkin and simmering for 10 minutes.
- a blender or stick blender to puree the soup until smooth.
- Return to the pan and check the seasoning and consistency. The consistency is down to personal preference, depending on how you like it you might need to add as much as 250 ml of boiling water. Today I added about 150ml of water to get it how I like it.
- Serve with a spoon of sour cream, some slices of chilli and a sprinkle of crispy fried onions and cayenne pepper.
If you are not a fan of ginger/turmeric combo why not replacing these with some smoked paprika and touch of cayenne pepper for extra kick.
- SMOKY SWEET POTATO AND APPLE SOUP
Potato And Apple Soup
Smokey Sweet Potato & Apple Soup – Creamy, smokey and a little sweet, this simple and nourishing soup is made easily in the slow cooker. It makes for a wonderful fall or winter meal to cozy up with!
Cook time 40 minutes
2 Tbsp olive oil, 1 medium white or yellow onion, diced, ½ tsp sea salt, ¼ tsp black pepper, 4 garlic cloves, minced, 1kg sweet potatoes, peeled and cut into 1-inch cubes, 2 large apples, cored, peeled and chopped into 1-inch chunks, 4 cups low sodium chicken or vegetable broth, 1-2 roasted chillies hipotle chiles in adobo sauce, roughly chopped
1.Heat the oil in a large pot over medium heat. Add the onion, sea salt, and black pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and cook an additional 1 minute.
2 Add in the sweet potatoes, apple, broth, and chipotle pepper. Bring to simmer and cook, covered, until the potatoes are tender, about 12 to 15 minutes.
- Working in batches, transfer the mixture to a blender and puree until smooth, adding more broth or water, if necessary to reach the desired consistency. Add the soup back to the pot and season with salt and pepper.
- Serve the soup topped with apples, scallions, a pinch of smoked paprika or ground chipotle.
This incredibly versatile and of course, super delicious dish is has a very subtle sweetness and crisp flavor from the apples pairs nicely with the sweet potato and together with the smoky pilipili flavor you have the perfect balance of flavors.
- Spiced Coconut Potato Soup
This spiced coconut potato soup is a comforting yet fresh vegan soup. It is the ideal dish for a warming casual supper with friends or for a light lunch with the girls. Packed with flavor this is quick to cook and tastes amazing.
Total Time 30 mins
4 garlic cloves
2 inch ginger
2 red chillies
1 tablespoon canola oil or coconut oil
½ tsp salt
2 teaspoon ground turmeric
3 cups vegetable stock
500g baby potatoes cut in half if large
200g baby sweetcorn canned or fresh
1 can coconut milk/cream 400ml/13.6oz
1 cup frozen peas
Peel and finely chop the onion.
Peel and mince/grate the garlic and ginger.
Finely chop the red chilli (if you want to reduce the heat remove the seeds and membrane.
Heat the oil in a large pan over a low heat.
Add the onion, garlic, ginger, chilli and salt. Then fry for 3-4 minutes until everything has softened but not coloured.
Add the turmeric and vegetable stock and bring to a simmer.
Add the potatoes and simmer for 15 minutes.
Cut the baby sweetcorn into 3 pieces and add them into the soup. Cook for a further 5 minutes.
Add in the coconut milk and the frozen peas. Bring back to a simmer and cook for 5 minutes.
Serve garnished with fresh cilantro, more chopped chilli and some wedges of lime.