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4 Easy, Warming Soups For This Winter…

November 27th 2013
By: Melanie

We have created some winter warming, easy and inexpensive soup recipes for you and your family to enjoy this winter.

Mint and Pea soup

This is one of the easiest, cheapest and healthiest soups to make.

1 onion, chopped finely
Half a 250g packet of frozen peas
A few sprigs of Mint – or if you don’t like mint you can replace with parsley
Chicken or vegetable stock cube with 400ml of water

Single cream, 50ml (optional)

Gently fry the onion for about 3 minutes, then if you like you can add a clove of garlic and fry for a further 2 minutes, but make sure you don’t burn it as it will taste bitter. Then add your stock and peas and cook for around 10 minutes on a medium heat, blend and then serve with the chopped herbs and cream.

If it starts to dry out then add some extra water to the pan.

Mushroom Soup

1 red onion, finely sliced
500g of fresh sliced mushrooms
3 tablespoons of butter
400ml of beef stock
Bay leaf
Parsley
Chedder Cheese

Fry the mushrooms and onions in the butter, add some oil if the butter starts to burn, then add the stock and boil for 10 minutes, remove the bay leaf, blend and then add chopped parsley and some grated Chedder cheese.

Leek and potato soup

2 large leeks cleaned and sliced
5 small potatoes pealed
4 rashers of bacon
Olive oil
Butter
Parsley
Chicken stock

Single cream, 50ml (optional)

Fry the bacon in oil, fry and then put on a plate with absorbent kitchen paper. Then add the leaks to the pan with some butter and fry on a low heat, allowing the leeks to sweat until transparent, add the bacon back to the pan, potatoes and chicken stock to the pan and simmer for around 20 minutes, with a bay leaf and herbs of your choice. Remove the bay leaf and blend, adding chopped parsley and cream before serving.

If it starts to dry out then add some extra water to the pan.

Red bean soup

Tin of red kidney beans
1 small onion finely chopped
2 small carrots cubed
400ml of chicken or beef stock
Chili – as much as you like

Gently fry the carrots and onion, then add the stock and chopped chilis to the pan and cook over a medium heat for around 10 minutes, then add the kidney beans and cook for a further 10 minutes or until the carrots have gone soft. Then blend half of the mixture and then add this to the unblended soup and serve.

If it starts to dry out then add some extra water to the pan.