Carrot, Fennel and Thyme Soup
Preparation time: 20 mins
Cooking time: 25 mins
350g (12oz) onions, diced
350g (12oz) leeks, diced
2 garlic cloves, very finely chopped
¼ teaspoon fennel seeds
½ teaspoon thyme
4 medium carrots, diced
1 fennel bulb, diced (plus fennel tops to garnish)
1 litre (1 ¾ pints) low-salt chicken stock
Salt and black pepper
Over a medium heat, in a high-sided frying pan (oiled and wiped with kitchen paper), gently fry the onion, leek, garlic, fennel seeds and thyme until the mixture smells aromatic. Add the carrot and fennel and cook for a few more minutes.
Add the stock and season with salt and pepper. Cook until the carrot and fennel are soft. If the stock reduces too much, add some water.
When ready to serve, place a little chopped fennel top in each bowl of soup.
Cream of Courgette Soup
Preparation time: 10 mins
Cooking time: 30 mins
3-4 courgettes (unpeeled, grated)
25g (1oz) virtually fat-free quark
350ml (12fl oz) low-salt chicken stock
Salt and black pepper
Dissolve stock cube in water, and add the courgettes. Cover and cook over a medium heat for 30 mins, stirring regularly. Remove from heat, add the quark, adjust the seasoning, and stir well before blending the mixture.
Chicory and Smoked Chicken Soup
Preparation time: 15 mins
Cooking time: 25 mins
800g chicory, chopped
1 litre (1 ¾ pints) low-salt chicken stock
1 onion, chopped
100g (3½ oz smoked chicken slices, cut into small pieces)
Cook the chicory in the stock for 10 mins over a medium heat. Using a different pan, gently fry the onion and small smoked chicken pieces. As soon as the chicory is cooked, add the onion and chicken to the stock and cook for a few minutes more over a medium heat before serving.
Chicken and Mushroom Soup
(4 servings)
Preparation time: 20 mins
Cooking time: 15 mins
1 garlic clove
1 tablespoon coriander leaves
1 teaspoon pepper
100g (3½ oz) button mushrooms, thinly sliced
3 drops of oil
1 litre (1 ¾ pints) low-salt chicken stock
2 tablespoons nuoc mam (Vietnamese fish sauce)* <very salty>
250g (9oz) cooked chicken breast, cut into thin slices
2 shallots, finely chopped
Crush the garlic, coriander and pepper into a purée in a pestle and mortar. Place the mushrooms in a non-stick frying pan (oiled and wiped with kitchen paper) and fry the mixture for 1 minute over a medium heat.
Remove from the heat and keep to one side. Bring the stock to the boil in a saucepan, add mushrooms, nuoc mam sauce and garlic purée. Cover and gently simmer for 5 mins. Add the chicken to the mixture, cook for a few minutes, then garnish with the shallot.
Red Curried Aubergine Soup
2 servings
Preparation time: 20 mins
Cooking time: 45 mins
250g (9oz) chopped tomatoes
750 ml (1¼ pints) low-salt vegetable stock
1 aubergine
3 drops of oil
1 red onion, chopped
1 chilli, very finely chopped
1 tablespoon curry powder
½ teaspoon ground cinnamon
¼ clove, ground
Salt and black pepper
Chop off the ends of the aubergine and cut it into 2.5cm (1 inch) thick slices. In a large saucepan (oiled and wiped with kitchen paper), gently brown the onion over a medium heat for 3 minutes, then add the chilli, curry powder, cinnamon and clove. Add some salt and gently fry for another 2 mins, then add the aubergine, tomatoes and stock. Simmer for 40 mins with the saucepan half covered, put to one side and leave to cool.
Whiz the soup in a blender and heat through again gently.
Adjust the seasoning to taste
