Soups and Stews

Megan's Veggie Soup

Veggie-Soup_cIngredients:
* 142g/5 oz parsnip, chopped
* 2 large carrots, chopped
* 1 stick celery, chopped
* 1 medium onion, chopped
* 28g/1 oz frozen peas
* 1/2 yellow pepper, chopped
* 28g/1 oz pearl barley, dried
* 1136ml/2 pt stock made with Vecon
* salt and ground black pepper

Lentil & Orange Soup

Lentil--Orange-Soup_cIngredients:
* 113g/4 oz split red lentils
* 852 ml / 1 1/2 pt stock made with Vecon
* 1 onion, finely chopped
* 2 celery sticks, chopped
* 1/4tsp dried thyme
* 142ml / 1/4 pt orange juice
* grated rind of 1/2 orange
* 1 bay leaf
* salt & ground black pepper
* orange rind, to garnish

Coriander & Sweetcorn Soup

Coriander--Sweetcorn-Soup_cIngredients:
* Fry Light, for spraying
* 1 medium onion, chopped
* 1 garlic clove, crushed
* handful freshly chopped coriander or 2-3 tsps dried coriander
* 397g/14 oz can sweetcorn
* 426ml / 3/4 pt stock made with Vecon
* 57g/2 oz dried mini pasta bows or other small pasta shapes
* salt & ground black pepper
* fresh coriander leaves, to garnish

Cauliflower & Horseradish Soup

Cauliflower--Horseradish-Soup_cIngredients:
* Fry Light, for spraying
* 1 onion, chopped
* 568ml/1 pt stock made with Vecon
* 1/2 head medium cauliflower, chopped
* 1 level tsp horseradish sauce
* salt & ground black pepper
* 4 tsp freshly chopped parsley

Carrot & Coriander Thick Soup

Carrot--Coriander-Thick-Soup_cIngredients:
* 8-10 medium sized carrots, chopped
* 1 large onion, diced
* 1/2 tsp garlic salt
* 1 tsp ground coriander
* 85g/3 oz yellow or orange split peas
* 85g/3 oz pearl barley
* 1136ml/2 pt stock made with Vecon
* salt and ground black pepper
* freshly chopped parsley or torn coriander leaves, to garnish

Mushroom & wild rice soup

Mushroom--wild-rice-soup_cIngredients:
* 1/2 oz (15 g) dried wild mushrooms
* 250 ml (8 fl oz) boiling water
* 50 g (2 oz) wild rice
* 75 g (5 oz) onion, chopped
* 2 tablespoons olive oil
* 1-2 garlic cloves, crushed
* 250 g (8 oz) open cup mushrooms, chopped
* 1 teaspoon dried thyme
* 1 bay leaf
* 1 litre (1 3/4 pints) cold water
* salt and freshly ground black pepper

Chinese mushroom soup

Chinese-mushroom-soup_cIngredients:
* 6 dried Chinese mushrooms, or 125 g (4 oz) fresh large open mushrooms (field mushrooms, if available)
* 2 teaspoons cornflour
* 1 tablespoon cold water
* 3 egg whites
* 2 teaspoons salt
* 600 ml (1 pint) chicken or vegetable stock
* freshly ground black pepper
* finely chopped spring onion, to garnish

Mushroom & hazelnut soup

Mushroom--hazelnut-soupIngredients:
* 25 g (1 oz) butter
* 375 g (12 oz) closed cup mushrooms, sliced
* 25 g (1 oz) ground hazelnuts
* 600 ml (1 pint) vegetable or chicken stock
* 450 ml (3/4 pint) milk
* 1/4 teaspoon grated nutmeg
* 3 tablespoons single cream
* salt and freshly ground black pepper

Wild mushroom soup

Wild-mushroom-soup2_cIngredients:
* 1 tablespoon sunflower oil
* 375 g (12 oz) wild mushrooms, rinsed, trimmed and cut into strips or chopped
* 1/2 onion, chopped
* 1 bunch watercress, chopped
* 1/2 garlic clove, crushed
* 1 litre (1 3/4 pints) chicken or vegetable stock
* 1 tablespoon coarsely chopped fresh parsley
* 2 egg yolks
* 2 tablespoons double cream

Pumpkin soup (FONDO DEL SOL)


1 tbspn of oil (preferably peanut)
1 clove garlic, chopped
1 1/2 lb (700g) prepared pumpkin
8 oz (225g) tomatoes, chopped
8 oz (225g) onions, chopped
3-4 tspns of tomato puree
1-1 1/2 pints (900ml) of water or vegetable stock

Mexican Soup

Mexican-Soup_cIngredients:
* 250 g (8 oz) dried chickpeas
* 250 g (8 oz) dried red kidney beans
* 2 tablespoons oil
* 1 onion, chopped
* 250 g (8 oz) minced beef
* 1 green pepper, cored, deseeded and chopped
* 1 x 425 g (14 oz) can tomatoes
* 450 ml (3/4 pint) beef stock
* 1/2 teaspoon chilli powder
* pinch of salt
* garlic or herb bread, to serve

Avgolemono soup

Avgolemono-soupIngredients:
* 1 litre (1 3/4 pints / 4 cups) chicken stock
* 45 g (1 1/2 oz / 1/3 cup) pastini
* salt and pepper
* 2 eggs
* juice of 1 lemon
* lemon slices and sprigs of mint, to garnish

Bean & pasta soup

Bean--pasta-soupIngredients:
* 6 teaspoons olive oil
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 2 carrots, finely chopped
* 2 sticks celery, finely chopped
* 1.5 litres (2 1/2 pints / 6 cups) chicken stock
* salt and pepper
* 90 g (3 oz / 1 1/2 cups) pasta shells
* 440 g (14 oz) can borlotti beans
* celery leaves, to garnish

Light vegetable soup

Light-vegetable-soupIngredients:
* 940 ml (30 fl oz / 3 3/4 cups) vegetable stock, made from vegetable trimmings or stock cube
* 2 carrots, peeled
* 2 sticks celery, thinly sliced
* 90 g (3 oz) button mushrooms, thinly sliced
* 60 g (2 oz / 3/4 cup) frozen peas
* 30 g (1 oz/2 tablespoons) small pasta shells
* salt and pepper
* 1 tablespoon chopped fresh parsley

Tomato & pasta soup

Tomato--pasta-soupIngredients:
* 8 tomatoes
* 60g (2oz / 1/4cup) butter
* 1 onion, finely chopped
* 60 g (2 oz / 1/3 cup) ditalini or elbow macaroni
* 1 litre (32 fl oz/4cups) chicken stock
* pinch of saffron powder
* pinch of chilli powder
* salt
* sprigs of parsley, to garnish

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