East Coast Wonderful Filling Winter Soups
More Wonderful Winter Soups… to keep the cold at bay!! Make in batches over the weekend and you have delicious soups instantly to have for lunch during the week. Or why not have some friends over for a light dinner/supper you could dress them up with croutons, toasted pita bread, a scattering of chopped herbs or roasted pine nuts and serve with a basket of mixed breads for an extremely economical dinner, and how easy is it when you can prepare them well in advance and simply heat and serve.
Thai Chicken, lemongrass & Coconut Soup
3 chicken breasts or chicken thighs, thinly sliced
2 teasp of red curry paste
1 can of coconut milk (reduced fat)
1 cup of chicken stock
2 stems of lemongrass, white part finely chopped
4 cloves of garlic
1 teasp of black peppercorns
6 kaffir lime leaves finely chopped
1 small red chilli thinly sliced
1 tbls of fish sauce
2 tbls of lime juice
1 teasp of soft brown sugar or palm sugar
Coriander leaves as garnish
Pop the curry paste, lemongrass, peppercorns & garlic into a food processor/blender and process until they all blend together to form a smooth paste.
Transfer the paste to a non stick saucepan, gently heat on low temperature, gradually adding the coconut milk and stock , bring to the boil.
Add the thinly sliced chicken and kaffir lime leaves, bring back to the boil and simmer for 10 mins.
Stir in the lime juice, fish sauce, sugar and chilli.... Enjoy
You could also add some noodles just remember to use a bigger pot!
Donellis Roast Carrot & Parsnip Soup
With a drizzle of honey
4 carrots peeled and cubed
2 parsnips peeled and cubed
2 potatoes roughly cubed
2 cloves of garlic
1 tablespoon of olive oil
2 tbls of honey
1 litre of veggie stock
Salt n pepper to season
1 tablespoon of chopped fresh herbs
Heat oven to 180 – place carrots, parsnips, potatoes , garlic & honey on a baking tray and drizzle with the olive oil. Cook for about 15 mins until veggies are soft.
Transfer to a pot with warmed veggie stock cook for a further 5 mins and then puree with a hand blender to your desired consistency… season to taste, Transfer to bowls with some freshly chopped herbs. Delicious served with brown bread or try pita bread.
Donelli’s Minestrone Soup
This soup is really a meal in itself, its wonderfully filling, warming and satisfying and is so versatile. It will keep in the fridge for about 4 days and freezes perfectly. You can also either have this as a purely vegetarian soup or with chorizo sausage, bacon or Pancetta. Serve with crusty bread for the perfect lunch or how about a fireside supper!!
400g Borlotti beans – 1 can
400g Haricot beans – 1 can
1 large onion chopped finely
3 celery stalks halved then sliced
2 carrots sliced
1 courgette halved then sliced
1 red pepper cubed
1 yellow pepper cubed
2 cloves of garlic crushed and chopped
400g chopped tomatoes whizzed
2 litres veggie stock
1 handful of basil leaves torn
1 teaspoon of smoked paprika
150g orza or other small pasta shapes
2 tablespoons of olive oil
2 tablespoons of shaved Parmesan cheese
2 tablespoons of basil pesto
2 tablespoons of chopped chorizo sausage
2 tablespoons of bacon or Pancetta
Heat 1 tablespoon of olive oil & sweat the onion over medium heat for about 2 mins. Then add the garlic, celery, peppers and continue to sauté for about 2 mins, add your carrots remainder of olive oil & ½ teasp of smoked paprika and sauté until combined.
Combine your pureed chopped tomatoes & stock and add to the veg mixture, cook uncovered for about 10 mins, then add the pasta, courgette & beans & remainder of smoked paprika. Continue to cook for a further 10 mins until pasta is al dente. Season with salt n pepper and scatter with torn basil leaves.. Ladle into bowls and top with shaved Parmesan and or a teasp of basil pesto.