Warm Up With Scrumptious Soup Recipes

Cullen Skink

(Source: BBC Good Food)

A wholesome Scottish favourite, Cullen Skink is best served with plenty of crusty bread while wrapped up warm at home.

Ingredients:

• 1 tbsp unsalted butter

• 1 chopped medium onion

• 400g medium potatoes (around 2 or 3) peeled and cut into 1cm cubes

• 250g smoked haddock

• 250ml whole milk

• ½ small bunch of finely chopped parsley or chives

Directions:

1. Melt the butter in a saucepan, then add the chopped onion and fry for 5-8 minutes on medium heat, or until the onion is translucent but not browned. 

2. Add the potatoes and 300ml of water to the lightly fried onion and bring to a boil, then reduce the heat slightly and simmer for 10-15 minutes

3. In the meanwhile, add the haddock to a separate pan and cover with the milk, then cook on low heat for 5 minutes, or until tender.

4. Remove the haddock from the milk and transfer it to a plate to cool slightly, and set the milk aside.

5. When the haddock has cooled enough to touch, flake the fish into large pieces and remove any bone.

6. Add the milk you set aside and the flaked haddock to the potato mixture and cook for another 5 minutes.

7. Season to your liking and sprinkle with parsley or chives to serve  

Hearty Pasta Soup

(Source: BBC Good Food)

This chunky soup is a winter warmer that packs a punch. Chock full of flavour, this pasta soup can make for a perfect lunch or dinner.

Ingredients:

• 1 tbsp olive oil

• 2 chopped carrots

• 1 finely chopped large onion

• 1l vegetable stock

• 400g can of chopped tomatoes

• 200g frozen mixed peas and beans

• 250g pack fresh filled tortellini (choose whichever you like)

• a handful of basil leaves (optional)

• grated parmesan (or vegetarian alternative) to serve

Directions: 

1. Heat the olive oil in a pan and then fry the onion and carrots for 5 minutes until they soften. Add the vegetable stock and tomatoes then simmer for 10 minutes. 5 minutes after adding the stock and tomatoes, add the beans and peas. 

2. Once the veg has softened, stir in the tortellini. Return to boil and simmer for 2 minutes

3. If using the basil, stir in, then season to your taste and serve with a sprinkling of parmesan cheese.

Roasted Pumpkin Soup

Ingredients:

• 1.5kg edible pumpkin

• Olive oil

• 1 teaspoon dried chilli

• 1 tablespoon coriander seeds

• 1 large onion

• 3 cloves garlic

• 1 carrot

• 1 stick of celery

• 1L hot vegetable stock

Directions

1. Preheat your oven to 170°C

2. Half the pumpkin and chop into wedges, then remove the seeds (set aside for roasting if you like)

3. Place the pumpkin wedges on two separate large baking trays and drizzle with olive oil, then grind the coriander, chilli and salt with a pestle until finely ground and sprinkle over the pumpkin

4. Roast the pumpkin for one hour until soft and lightly caramelised at the edges. Meanwhile, chop the garlic, celery and carrot

5. Heat a splash of olive oil over medium heat in a large pan and cook for 15 minutes until softened

6. When the pumpkin is ready, add it to a pan with the hot stock. Blend with a handheld stick blender, and add water if you prefer a thinner consistency.

Broccoli And Stilton Soup

(Source: BBC Good Food)

This rich and creamy soup is a wonderful comfort meal to cosy up with after a long chilly day, easy to make and ready in just 35 minutes, you’ll love this Autumn soup recipe.

Ingredients:

• 2 tbsp rapeseed oil

• 1 finely chopped onion

• 1 sliced stick of celery 

• 1 sliced leek

• 1 diced medium potato

• 1 knob butter

• 1L chicken or vegetable stock (your choice)

• 1 roughly chopped head of broccoli

• 140g  crumbled stilton or other blue cheese

Directions:

1. Heat the rapeseed oil in a pan and add the chopped onion. Cook on medium heat until the onion has softened.

2. Add the sliced celery and leek, diced potato and butter. Stir until the butter has melted, then cover with a lid and allow to simmer for five minutes before uncovering.

3. Pour in the stock and add the chunkiest parts of the chopped broccoli. Cook for 15 minutes until all the vegetables are soft. Add the rest of the broccoli and cook for another five minutes.

4. Transfer the mixture to a blender (or use a handheld stick blender) and blitz until smooth.

5. Crumble the blue cheese over the soup and season to your taste. 

Creamy Tomato Soup

(Source: BBC Good Food)

The ultimate recipe for battling cold weather, this creamy tomato soup is a warm hug in a bowl. Everyone should know a good tomato soup recipe, and this one is absolutely delicious.

Ingredients:

• 3 tbsp olive oil

• 2 chopped onions

• 2 chopped celery sticks

• 300g chopped carrot

• 500g diced potato

• 4 bay leaves

• 5 tbsp tomato purée

• 2 tbsp sugar

• 2 tbsp red or white wine vinegar

• 4 x 400g cans of chopped tomatoes

• 500g passata

• 3 vegetable stock cubes

• 400ml whole milk

Directions:

1. Drizzle a large saucepan (or two smaller ones) with oil and place in the celery, onions, carrots, potatoes and bay leaves. Fry gently for 10 to 15 minutes, or until the onions are softened. In the meantime, fill and boil the kettle.

2. Stir in the tomato purée, sugar, vinegar, passata and chopped tomatoes. Then. crumble the stock cubes, add 1 litre of boiling water and bring to a simmer. 

3. Cover and leave to simmer for 15 minutes, then when the potatoes are tender, remove the bay leaves.

4. Blitz with a handheld blender, or in small batches in a regular blender, until smooth then season to your taste and serve.