RECIPES: Take stock with winter warmers

While sitting in a local cafe on our lunch break a colleague of mine said: “I’ve got no money but I want something really comforting for dinner.”

If you are low on the cash but still want something yummy and warming then look no further than the humble homemade soup.

It’s great for using up vegetables and left-over meats.
All you need to add is stock and seasoning, then blitz it or leave it chunky. Finally add a lovely warm crusty roll.

Not only is homemade soup better for you than the shopbought variety but it is also easier on your wallet, costing a few pence per serving – depending on what your ingredients are.

So grab your stock pot, chuck in the vegetables and experiment with the left-overs in your fridge. Or try our recipes below!


Classic Carrot and Coriander Soup
Serves: 4

Ingredients
15ml/1tbsp vegetable oil
1 onion, chopped
450g/1lb carrots, washed and sliced
1 clove garlic, crushed
5ml/1tsp ground coriander
1.2 ltr/2 pints vegetable stock
45ml/3tbsp chopped fresh coriander
squeeze of lemon juice
freshly grated nutmeg to taste
salt and freshly ground black pepper
single cream to serve, if liked

Method
1. Heat the oil in a large pan, add the onions, carrots and garlic, sauté for four minutes, until they are beginning to soften but not colour. Stir in the ground coriander and seasoning and cook for one minute.

2. Add the stock and bring to the boil, cover and simmer for 20 minutes or until the carrots are really tender. Stir in the fresh coriander.

3. Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream if liked.

(Courtesy of www.britishcarrots.co.uk)

Easy Broccoli & Stilton Soup
Serves: 2

Ingredients
A knob of butter
Half medium onion, chopped
175g/6oz broccoli (including the stems), roughly chopped
350ml/12fl oz vegetable or chicken stock
Salt and black pepper
150ml/5fl oz milk
1tsp cornflour mixed with 1 tbsp water
50g/2oz Stilton cheese

Method
1. Melt the butter in a medium saucepan then add the onion and sauté for a few minutes until softened.

2. Add the broccoli and stir fry for one to two minutes then add the stock and black pepper and mix well. Bring to the boil, then reduce the heat, cover and simmer for 10-15 minutes.

3. Add milk, bring to almost boiling point then stir in the cornflour mixture and continue to cook over a medium/low heat, stirring constantly, until slightly thickened.

4. Remove the pan from the heat and allow to cool for 1-2 minutes then purée in a blender until smooth.

5. Reheat to simmering point then add the crumbled Stilton and stir until melted and the soup is smooth. Serve hot by itself or with a  swirl of cream and/or croutons.

(Courtesy of www.Recipes4us.co.uk)

Brussels, Bacon & Butter Bean Soup
Serves: 2-3

Ingredients
25g/1oz butter
4 rashers streaky bacon, chopped
1 onion, chopped
2 garlic cloves, crushed
200g/7oz leftover Brussels
sprouts, roughly chopped
1 x 200g/7oz tin butter beans, drained
1ltr/35fl oz chicken or vegetable stock
Salt and black pepper
Olive oil for frying
Bread, cut into 1cm cubes
2 bacon rashers, thinly sliced

Method
1. Melt the butter in a large saucepan, add the chopped bacon and onion and sauté gently for a few minutes until softened.

2. Add the garlic and continue to sauté for one minute then add the sprouts and butter beans.

3. Add the stock, bring to the boil, stirring, then reduce the heat, partially cover and simmer for 15 minutes.

4. For the crouton/bacon garnish, heat some olive oil in a frying pan until very hot but not smoking, add the sliced bacon and fry for a minute, then add the cubed bread and fry, turning from time to time, until crisp. Drain on kitchen paper and set aside.

5. Once the soup has cooked, allow to cool slightly then transfer to a food processor and blend until smooth. Or process in the pan with a hand-held blender.

6. Adjust the seasoning and reheat, gently stirring constantly. Serve hot with the crouton/bacon mixture.

(Courtesy of www.Recipes4us.co.uk)