Quick creamy veggie soups
Who doesn’t like soups. Firstly they are the healthiest meal of the day, with only veggies in it, and secondly, when you are feeling down, and you will in winter, there’s no better power booster than a good, full of vitamins, soup. So for all you busy bees, we created some quick soup recepies. Enjoy!
Carrot and coriander soup
Ingredients
2 tbsp olive oil
½ onion, chopped
1 garlic clove, finely chopped
2 small carrots, peeled and chopped
400ml/14fl oz vegetable stock
3 tbsp chopped fresh coriander leaves
salt and freshly ground black pepper
Method
1. Heat the oil in a pan over a medium heat, add the onion and garlic and fry for 3-4 minutes, or until softened.
2. Add the carrots and continue to fry for 3-4 minutes, or until softened.
3. Add the stock and bring to the boil, then reduce the heat and simmer for 6-8 minutes, or until the carrots are tender.
4. Stir in the coriander and season, to taste, with salt and freshly ground black pepper.
5. Cool slightly, then transfer the mixture to a food processor and blend until smooth. Repeat if necessary and serve at once.
Creamy sweet potato ‘cappuccino’ soup
Ingredients
30g/1oz butter
1 tbsp olive oil
½ onion, chopped
½ sweet potato, peeled and chopped
2 tbsp white wine
75ml/2½fl oz vegetable stock
salt and freshly ground black pepper
4 tbsp double cream
pinch ground cinnamon
Method
1. Heat the butter and olive oil together in a saucepan and add the onion. Cook gently until soft but not coloured.
2. Add the sweet potato to the pan and sauté for two minutes.
3. Add the white wine to the pan and simmer until the liquid has reduced to half its original volume.
4. Add the vegetable stock to the pan and simmer until the sweet potato is tender. Season with salt and freshly ground black pepper.
5. Turn down the heat slightly and add the double cream to the pan. Stir well, then remove from the heat and allow to cool.
6. Pour the contents of the pan into a food processor and blend until smooth.
7. To serve, reheat the soup if necessary, then pour into a cappuccino-style cup and sprinkle over the cinnamon.
Spicy sweet potato soup
Ingredients
½ sweet potato, peeled, chopped
300ml/½ pint hot vegetable stock
salt and freshly ground black pepper
pinch dried chilli flakes
2 tbsp double cream
1 tbsp chopped fresh chives
olive oil, to garnish
Method
1. Place the sweet potato, stock, salt and freshly ground black pepper and dried chilli flakes into a saucepan. Bring to the boil and simmer for 10-15 minutes, or until the sweet potato is tender.
2. Blend using a stick blender.
3. Pour into a warm serving bowl and top with the double cream. Garnish with the chives and a drizzle of olive oil.
Corn and coconut soup
Ingredients
½ garlic clove, crushed
½ corn on the cob, kernels only
1 tsp chilli, chopped
½ pint vegetable stock
3 coriander roots
50ml/1¾fl oz coconut cream
1 lime, juice only
To garnish
handful fresh coriander leaves
Method
1. Place all the ingredients in a pan and bring to the boil.
2. Simmer for 10 minutes.
3. Blend in a blender and top with coriander leaves.
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