Creamy Broccoli Soup

Recipe courtesy of Psychologies Magazine and taken from Danielle Walker’s Eat What You Love: 125 Gluten-Free, Grain-Free, Dairy-Free, and Paleo Recipes .

Eliminating Dairy and wheat doesn’t mean giving up luscious soups. Instead of a roux, or cream, white sweet potatoes add silky richness.

creamy brocolli soupServes: 4-6

Ingredients:
3 tblsp ghee or extra virgin olive oil
2 cups chopped leeks, white and tender green parts
1/2 yellow onion, chopped
450g broccoli, cut into florets, stems peeled and chopped
1 small Hannah sweet potato or other white-fleshed variety, peeled and cut into cubes
1 celery stalk, chopped
2 cloves garlic, minced
4 cups Chicken bone broth
Fine sea salt and freshly ground black pepper
Extra virgin olive oil, for drizzling

Step One : Melt the ghee in a large stockpot over medium heat. Add the leeks and onion and saute for 3-4 minutes, stirring, until they are fragrant and softened. Add the broccoli, sweet potato, celery and garlic and continue to cook for 5 minutes more.

Step Two : Pour in the Chicken Bone Broth, add 1 1/2 tsp of salt and 1/4 tsp of pepper, and bring to a boil. Simmer for 8-10 minutes, until the vegetables are fork-tender and the broccoli is bright green.

Step Three : Using an immersion blender, or working in batches in a blender, blend the soup until smooth (if using a blender, remove the cap in the blender top and place a kitchen towel over the top to allow steam to release).

Step Four : Return the soup to the pan and season with salt and pepper to taste. Serve hot, with a sprinkling of pepper and a drizzle of olive oil.

Celeriac Soup with Hazelnut and Sage Pesto

Recipe taken from Clodagh’s Suppers: Suppers to celebrate the seasons by Clodagh McKenna and published in Psychologies Magazine (February 2019).

A great soup to make during the winter months.  The flavour of the celeriac has nutty undertones, and the consistency of the soup is so creamy.  The pesto adds a delicious crunchy texture and earthy flavour.  You can make it a few days ahead, and it freezes really well, so double the recipe when you are making it!

celeriac soup

Serves : 6

Ingredients :
50g butter
1 celeriac, peeled and chopped
1 celery stick, chopped
1 onion, chopped
75g blanched hazelnuts
1 ltr hot vegetable stock
100ml crème fraiche
Sea salt and freshly ground black pepper

For the Hazelnut and Sage Pesto
75g blanched hazelnuts
2 tblsp finely chopped sage
2 tblsp extra virgin olive oil

Step One : Place a heavy-based saucepan over a medium heat and add the butter.  Once the butter has melted, add the celeriac, celery, onion and whole hazelnuts, and season with salt and pepper.  Stir well, then reduce the heat to low, cover the pan with foil or your butter wrapper and pop the lid back on.  Leave the vegetables to sweat for 15 minutes.

Step Two : Next, make the hazelnut and sage pesto.  Place a frying pan over a high heat, add the hazelnuts and shake the pan frequently to toast the nuts evenly, for three minutes – this will release all the oils and the flavour.  Add the chopped sage to the extra virgin olive oil in a small bowl.

Step Three : Tip the toasted hazelnuts onto one half of a clean tea towel, then fold over the other half of the tea towel to cover and bash the nuts with a rolling pin until crushed.  Add the crushed nuts to the olive oil and sage, mix together well and set aside.

Step Four : Add the hot stock to the vegetables that have sweated down and bring to the boil, then leave to cook, uncovered, for about 15 minutes until the vegetables are tender.  Transfer the soup of a blender or food processor, or use a hand blender, and blend to a smooth consistency.  Return the soup to the saucepan, if necessary.  Stir in the crème fraiche, season and place over a medium heat to warm through.  Serve the soup in warmed bowls with the hazelnut and sage pesto drizzled on top.

French Country Soup

This classic recipe is nutritious and high in fibre and vitamins.

Serves: 4

Ingredients:
1 tbsp (15ml) olive oil
1 small onion, chopped
1 medium leek, sliced
2 pints (1.1 litres) vegetable stock
1 medium potato, weighing about 175g (6oz), peeled and chopped
2 celery sticks, chopped
2 medium carrots, chopped
200g (7oz) can chopped tomatoes
25g (1oz) dried pasta shapes
100g (3 ½ oz) french beans, halved
1 large or 2 small courgettes, sliced
100g (3 ½ oz) pre-cooked or drained, canned flageolet or haricot beans
Salt and freshly ground black pepper

Step One : Heat olive oil in a large flameproof casserole dish. Add the onion and leek, and soften for 5 mins, stirring occasionally. Add stock, potato, celery, carrots and canned tomatoes, then simmer, covered for 15 mins.

Step Two : Add pasta, French beans and courgettes, and simmer for 15 mins. Stir in flageolet or haricot beans, season well and simmer for 2 more mins.

Step Three : Serve the soup with crusty baguettes.

More yummy soup recipes can be found here …

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Corn Soup

Serves: 4;   Cals per portion: 189;   Prep time: 10 mins;   Cook time: 55 mins

Ingredients:

  • 1oz (25g) butter
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 12oz (350g) sweeetcorn kernels
  • 2 pt (1.2 litres) chicken stock
  • salt and ground black pepper
  • ¼ pt (150ml) single cream
  • 2 tbsp freshly chopped chives

Step One – Melt the butter in a large saucepan, then add onion and garlic, and sauté for 3 mins. Add the sweetcorn and stock to the pan. Season well. Bring to the boil, then reduce the heat and simmer for 40 mins.
Step Two – Blend soup in a processor for 30 secs. Return to pan and stir in cream and chives. Continue to cook for 5 mins, without boiling, until soup is piping hot. Serve with crusty bread.
Other Mexican Food recipes can be found in

Kale Vichyssoise

Recipe courtesy of Psychologies Magazine (Jan 2018)

A twist on the classic, says Drew Smith in ‘Broth to Bow’ (Nourish Books, £20) but this version has more dimensions, and doesn’t have to be reinforced with chicken broth.

Serves:  4

Ingredients:

¼ head celery
2 carrots
1 onion
3 leeks
2 new potatoes
1 litre Potassium Broth*
Handful of kale
Bunch of fresh parsley
50ml double cream
Olive oil for frying
Bread cubes for croutons

Step One:  Wash, trim and peel the celery, carrots, onion, leeks and potatoes, then put in a saucepan.  Cover with the Potassium Broth* and bring to the boil.  Simmer for 40 minutes.

Step Two: Take off the heat and leave to stand.  Transfer all the vegetables and about half the liquid into a smaller saucepan, ensuring that you have roughly equal vegetables and liquid.  Add the majority of the kale, trimmed, and bring back to a simmer for 4 minutes.

Step Three:  Chop the parsley and add, then liquidise in a blender or food processor, and stir in the cream.  In a frying pan, warm some olive oil and fry a few bread cubes for croutons.  Using the same oil, fry a couple of kale leaves until they are crisp, and use to garnish.

Chestnut and chorizo soup

Recipe courtesy of Psychologies Magazine (February 2016) and taken from the book River Cottage Gluten Free written by Nutritionist, cook and River Cottage teacher Naomi Devlin.

Roast chestnuts have the starchy quality of baked potato, with a smoky sweetness that is fantastic with chorizo.  You can also use pre-prepared chestnuts here, for something that is almost as good.  If you need more protein, a poached or fried egg is a great addition.

Chestnut Chorizo soupServes:  4

Ingredients: 

400g fresh chestnuts (in shells)
125g chorizo or spicy salami, skinned
1 tsp butter or duck fat
Pinch of fennel seeds (optional)
4 carrots, roughly diced
1 large onion, roughly diced
1 celery stick, roughly diced
150g Swiss chard or rainbow chard
3 garlic cloves, finely chopped
2 sprigs of thyme, leaves picked
1 tbsp tomato puree
large pinch of saffron threads
Greek yogurt and Turkish dried chilli flakes, to finish

Step One:  Preheat the oven to 220oC / Fan 200oC / Gas 7.  Make a cut in the top of each chestnut, place on a baking tray and roast in the oven for 15-20 minutes until tender.  Leave until cool enough to handle, then peel, halve or quarter and set aside.  (It’s a lot quicker to use pre-prepared chestnuts, but you won’t get the same smoky flavour).

Step Two:  Cut the chorizo or salami into small chunks.  Heat a saucepan over a low heat and add the chorizo chunks with the butter or duck fat and fennel seeds, if using.  Cook gently for a few minutes until the chorizo oil starts to run.  Add the diced vegetables and cook gently for at least 20 minutes until they have taken on a deeper colour and smell sweet.

Step Three:  While the vegetables soften, slice the white stalk from the chard leaves and cut it into chunks; set aside.  Shred the leaves finely and set these aside too.  Add the garlic to the pan with the thyme leaves and tomato puree and cook for a couple of minutes until the tomato smell rises from the pan.  Add the chopped chestnuts, chard stalks, saffron threads and enough boiling water to cover everything by 2-3 cm.  Bring to a simmer, put the lid on and lower the heat.  Simmer gently for about 15 minutes until everything is soft.  Taste for seasoning.

:  Either leave the soup chunky or mash it a bit, leaving some texture – you’re not aiming for a smooth result.  If it’s too thick, add a little water; if too thin, uncover, turn the heat up a bit and let it bubble to reduce slightly.  Finally, add the chard leaves to the soup and bring back to the boil; this will be enough to cook them through.  Serve each portion topped with a spoonful of Greek yogurt, if you like.  If the chorizo is mild, you may want to put some chilli flakes on the table.

Seafood Bisque

BisqueIngredients:

20g (¾ oz) butter
650g (1 lb 5oz) small shrimps or prawns (in the shell)
1 medium onion, peeled and chopped
2 leeks, roughly chopped
1 stick celery roughly chopped
1 medium carrot, roughly chopped
2 cloves of garlic, peeled and chopped
½ tsp fennel seeds
250g (8 oz) fillet salmon, skin and bones removed, cut into 2 cm pieces
1 tbsp tomato purée
125ml (4 fl oz) dry white wine
80g (2 ¾ oz) Arborio rice
2.5l (85 fl oz) fish stock (made with good cubes is fine)
1 bay leaf
2 sprigs of thyme
100ml (3 fl oz) double cream
Ciabatta, to serve

Serves:  8    Prep time:  15 mins      Cook time:  40 mins
Cals per serving:  269      Fat: 13g

Step One:  Heat the butter in a large saucepan over a medium-low heat and fry the prawns (in their shells), onion, leeks, celery, carrot, garlic and fennel seeds for about 6-7 minutes, or until the vegetables start to soften.

Step Two:  Add the salmon, tomato purée, white wine, rick, stock, bay leaf and thyme and bring to the boil.  Reduce the heat and simmer very gently for about 40 minutes.

Step Three:  Let the soup cool a little and blend with an electric blender or with a hand-held stick blender until smooth.  Strain the soup through a sieve (it needs to be nice and smooth).  Taste and season with salt and pepper.

Step Four:  When ready to serve, add the double cream and bring back to just under the boil.

Tip: If you’re feeling extravagant, add cooked crabmeat at step 2 for a richer flavour.

 Recipe courtesy of Easy Living Magazine

Tortellini in brodo (Tortellini cooked in broth)

This recipe courtesy of Easy Living Magazine

Torellini in brodoComfort Food – Italian Style

Serves : 4  –  Prep time : 5 mins  – Cook time : 5 mins  –  Cals per serving : 287  –  Fat : 11g

Ingredients:  1.5l (48 fl oz) chicken stock (preferably home-made); 500g (1 lb) ready-made fresh tortellini; Parmesan, grated; 2 tblsp chopped flat-leaf parsley

  1. Bring the stock to the boil in a large saucepan.  Add the tortellini and cook for 3-4 minutes (check pack instructions for timing): the tortellini should float to the top of the pot when ready.
  2. Using a slotted spoon, scoop equal portions of tortellini into 4 large soup or pasta bowls.  Ladle the hot broth on top of the tortellini and top with grated Parmesan and parsley.

Pea and Ham Broth

A recipe courtesy of Easy Living Magazine

Most of us have a packet of frozen peas in our freezer.  They are useful for using as a side dish and in soups, risottos and braised dishes.  This soup is startingly simple and fast.  Home-made stock makes it even tastier, but you can just as easily use a good-quality organic chicken or vegetable stock cube or powder.

Serves : 2  –  Quick and Easy – ready to eat in 10 minutes 🙂

Pea and Ham broth

  1. Heat 1 tblsp olive oil in a saucepan and add 70g (2 ¼ oz) cubed pancetta, a crushed clove of garlic and two chopped stalks of celery.
  2. Cook, stirring, for about 3 minutes, or until the pancetta is starting to colour and crisp and the celery softens.
  3. Add 750ml (24 fl oz) of boiling chicken or vegetable stock or boiling water with a stock cube.
  4. Add 300g (10oz) of frozen peas (straight from the packet) and 3 chopped spinach or chard leaves, and return the broth to the boil.
  5. Simmer gently for about 3 minutes, or until the peas are tender.
  6. Season to taste with salt and freshly ground black pepper.  Serve immediately.

Tortilla Soup with Shredded Chicken

Recipe courtesy of Psychologies Magazine November 2015

Tortilla SoupThe smoky flavour of this soup comes from chipotle chillies in adobo sauce.  These are sold in small tins at specialist food shops and delis.  If you can’t find any, just add 3 tsp of smoked paprika and 2 chopped fresh chillies instead.

Serves : 4  –  Preparation Time : 5 minutes  –  Cooking Time : 1 hour

Ingredients:  125ml rice bran or grapeseed oil; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 2 tsp ground paprika; 1 tsp ground cumin; 1 tsp ground coriander; 2 chipotle chillies in adobo sauce, finely chopped; 1 x 400g tin chopped tomatoes; 1 litre chicken stock; 2 chicken breast fillets; 2 corn tortillas, halved, cut into 1 cm strips; coriander sprigs, diced avocado, line wedges, crumbled fresh cheese or feta, to serve.

 

Step One:  Heat 1 tablespoon of the oil in a large pan over medium heat.  Cook the onion, garlic, paprika, cumin and coriander for approximately 5 minutes, until the onion and garlic soften slightly.  Add the chillies, tomatoes and stock and season with salt and pepper.  Bring to the boil, then reduce the heat to a simmer and cook for 30 minutes.

Step Two: Add the chicken breasts and cook for 20-30 minutes until cooked through, then remove and set aside until cool enough to handle.

Step Three:  Meanwhile, heat the remaining oil in a frying pan over a medium heat.  Fry the tortilla strips for 6-8 minutes until light, golden and crisp.  Remove, drain well using paper towels and season with salt.

Step Four: Using a stick blender, food processor or blender, puree the soup until smooth.  Taste and check the seasoning. Shred the chicken with two forks, then return to the pan.  Cook for a further 5 minutes until warmed through.

Step Five:  Serve with tortilla strips, coriander sprigs, diced avocado, lime wedges and cheese.

If you struggle with finding a high street stockist for the chillies, Amazon stock them:

A rustic dish to serve the soup in:

Psychologies Magazine