Hot Chilli Bean & Feta Soup for a cold day.

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I make this soup quite a lot – it’s spicy and warming and perfect for this time of year.  It’s also very simple to make and quite healthy so I tend to cook this for my weekday lunch and it’s chunky texture needs no bread to mop it up.  I do tend to make this quite spicy and the addition of lovely creamy Feta is a match made in heaven for me.   One thing I tend to find myself adding more and more to different dishes these days is a little bit of vinegar of some sort or another, which really seems to enhance the flavour of curries, soups and stews and here cider vinegar really adds a nice tang and subtle sweetness to the flavour of the chilli. This is also probably the only soup that I don’t add salt or pepper to! But feel free to add if you want.  [Read more…]

Cauliflower Soup

 

I absolutely love Cauliflower Cheese, it is one of my favourite side dishes for a Sunday roast but as no one else in this house eats it I tend to make a small individual dish using a few florets, which leaves me with a substantial part of the cauliflower left-over to make lovely creamy soup for lunch the following days.  On Sunday I decided to try out Mark Hix recipes for both from his lovely book British Seasonal Food.  I only slightly deviated from his recipe by not using leeks (I had none) and by using less milk and no cream. The soup was delicious and I served it in the picture above with some diced chorizo lightly fried in rapeseed oil, which adds a welcome bit of heat and spice, and on day two I threw in the rind of some old parmesan from the freezer whilst it reheated and it was every bit as tasty as the first day. It is a really gorgeous simple soup to make.  [Read more…]

Curried Butternut Squash Soup

This is a really simple and quick soup to make.  The spices give a lovely warm curry hint to the soup so it is ideal for the months that lie ahead.  For this recipe I used 2 butternut squash as they were a bit on the small side and with around 1.5 litres of stock/water there was enough to serve 6.  If you have one large squash then you may want to add in only half of the water and then check the consistency when blended. [Read more…]

Tuscan Bean Soup

 

This soup was one of the first things I earmarked to try in Catherine Fulvio’s lovely new cookbook – I knew I would love it and have been making it regularly ever since.  What I particularly like about this soup is that thanks to the pancetta, beans and macaroni it could easily be served up for a light supper with some lovely crusty bread and I doubt any one would complain.  I have to confess something here – I have been adding a little diced chorizo to mine at the start with the pancetta.  I know this is probably sacrilege to some but when it comes to food I think if you like it and it tastes good, then go right ahead.  I have added it in to the recipe below and also slightly changed the method. If you prefer leave the chorizo out but it does add lovely ‘depth’ as they say. Or you could just use chorizo, it’s up to you.  I leave the parmesan for sprinkling because my husband doesn’t eat cheese (strange man) so if you prefer you can add this in at the end of cooking to allow it to melt through.  This is such a warming, deeply flavoured soup – perfect for chilly days. [Read more…]

Leek and Potato Soup

Now that the days are drawing in and an autumnal chill is in the air soups will feature a lot more on the menu in our house.  There is something so very comforting about sitting down to lunch with a lovely warm bowl of soup, good for both body and soul.  This is the simplest of soups and perfect for days when time is short. [Read more…]

Roasted Tomato and Basil Soup

The weather has been rather autumnal lately and when the skies are overcast and grey I always feel like having a tasty bowl of soup for lunch.  This roasted tomato soup is so easy to make but has a wonderful deep savoury flavour and most inviting warm colour that goes some way to brightening the day.  [Read more…]

Chicken and Coconut Laksa

There are many different variants of and recipes for this spicy noodle soup but this one is very simple and uses ingredients that are very easy to find.  It is so delicious and fragrant and is wonderful served in small bowls for 6 as a starter or 4 for lunch.  This recipe does use 2 tins of coconut milk – if you prefer not to use that much by all means don’t but it does give a much creamier, richer flavour.  Occasionally I substitute prawns for the chicken and if you wish to do that the prawns should be added towards the end to avoid over-cooking. [Read more…]

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