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👩🏻‍🍳 Why make this recipe

For a quick and easy, family friendly meal this recipe is up there with some of the best. Its quick, nutritious, and everyone gets a good helping of greens. Its also great for using up any leftover ham.

🥘 Ingredients

This recipe makes enough pea and ham soup to serve 2 people (or 4 starter-sized portions):

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Peas: Use fresh or frozen peas in this recipe.

Ham: Choose wafer thin or thick cut ham, which ever you prefer. This recipe is perfect for using up any leftover ham thats about to go out of date. Or why not try with gammon.

Crème fraîche: Crème fraîche is used here to add a slight creaminess to the soup without making it too rich, however it is completely optional. Alternatively use plain yogurt or soured cream.

Mint: Chopped mint is the perfect partner to this soup and adds a lovely freshness to the sweet peas, but again this is an optional extra.

Stock: Use good quality stock, both vegetable or a meat based stock will work well.

🔪 Step by step instructions

1. Melt the butter in a large pan on a medium heat. Add the onions and garlic and fry until soft.
2. Next add the flour and stir in well.
3. Gradually add the stock whilst continuing to stir.
4. Add the frozen peas then simmer for 2-3 minutes until cooked through.
5. Remove the pan from the heat and transfer the soup to a blender. Blitz until smooth. (alternatively use a hand blender).
6. Return the soup to the pan, once warmed through taste and season. Then add the ham, crème fraîche and mint leaves and mix in well. Serve with extra ham, crème fraîche and mint leaves.

💭 Expert tips

• Frozen peas: To get this meal on the table within 15 minutes I always opt for frozen peas. Frozen peas are a great veg to have handy in the freezer. Just add directly to the soup and cook for a couple of minutes. So easy! 
• Vegetarian version: For a veggie version of this recipe just leave out the ham or alternatively try my Tuscan Ribollita Soup, Leek and Potato Soup or Cauliflower Soup.

❓ Frequently asked questions

🍵 Other soup recipes

• Tuscan Ribollita Soup
• Leek and Potato Soup
• Hungarian Mushroom Soup
• Cauliflower soup
• Chicken Noodle Soup

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Pea and Ham Soup

Quick and easy pea and ham soup, made with fresh or frozen peas and your favourite choice of ham. A filling and nutritious midweek meal or easy starter for your next dinner party, ready in just 15 minutes.

Course Dinner, lunch, supper

Cuisine British

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 474kcal

Author By: Debbie Jones

Equipment

• large pan
• blender
• OR hand blender

Ingredients

• 20 g butter
• 1 onion finely chopped
• 2 celery stalks finely chopped
• 2 cloves garlic finely chopped
• 20 g plain flour
• 500 ml veg stock
• 400 g frozen garden peas or if you have fresh - 500g un-podded peas - additional time need to pod your peas!
• Sea salt and pepper to season
• 125 g of your favourite choice of ham or gammon and extra to serve on top
• 1 tablespoon crème fraîche and extra to serve on top (optional)
• Handful fresh mint leaves finely chopped and extra to serve on top (optional)
• Bread for dunking optional

Metric - US Customary

Instructions

• Melt the butter in a large pan on a medium heat. Add the onions, celery and garlic and fry until soft.
  20 g butter, 1 onion, 2 celery stalks, 2 cloves garlic
• Next add the flour and stir in well.
  20 g plain flour
• Gradually add the stock whilst continuing to stir.
  500 ml veg stock
• Add the frozen peas then simmer for 2-3 minutes until cooked through.
  400 g frozen garden peas
• Remove the pan from the heat and transfer the soup to a blender. Blitz until smooth (alternatively use a hand blender).
• Return the soup to the pan, once warmed through check consistency, taste and season. Then add the ham, crème fraîche and mint leaves and mix in well. Serve with extra ham, crème fraîche and mint leaves.
  Sea salt and pepper to season, 125 g of your favourite choice of ham or gammon, 1 tablespoon crème fraîche, Handful fresh mint leaves

Video

Notes

Ham: Choose wafer thin or thick cut ham, which ever you prefer. This recipe is perfect for using up any leftover ham thats about to go out of date. Or why not try with gammon.

Crème fraîche: Crème fraîche is used here to add a slight creaminess to the soup without making it too rich, however it is completely optional. Alternatively use plain yogurt or soured cream.

Mint: Chopped mint is the perfect partner to this soup and adds a lovely freshness to the sweet peas, but again this is an optional extra.

Stock: Use good quality stock, both vegetable or a meat based stock will work well.

Frozen peas: To get this meal on the table within 15 minutes I always opt for frozen peas. Frozen peas are a great veg to have handy in the freezer. Just add directly to the soup and cook for a couple of minutes. So easy! 

Vegetarian version: For a veggie version of this recipe just leave out the ham or alternatively try my Tuscan Ribollita Soup, Leek and Potato Soup or Cauliflower Soup.

How to store? Once made this soup can be stored in the fridge or freezer. Simply wait for the soup to fully cool then transfer to a sealable container. Seal and store in the fridge for 2-3 days or freeze for up to one month. To reheat defrost in the fridge overnight (if frozen) then transfer to a pan and gently heat until piping hot throughout.

How do you thicken pea and ham soup? This recipe uses flour as a thickening agent, which is added at the start of the recipe. The stock is gradually stirred in, allowing the flour to cook out and create a thick sauce.

How do you make soup thinner? If you find the soup to be too thick once its been blended, it can be thinned down by adding a ladle of water. Stir in the water and keep adding small amounts of water until happy with the consistency. 

Nutrition

Serving: 192g | Calories: 474kcal | Carbohydrates: 46g | Protein: 26g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1837mg | Potassium: 783mg | Fiber: 12g | Sugar: 16g | Vitamin A: 2332IU | Vitamin C: 85mg | Calcium: 78mg | Iron: 4mg

This post was first published in Jul 2018. Updated in Feb 2022 with an improved recipe, new images, step by step instructions and expert tips.

The post Pea and Ham Soup appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

Not only is leek and potato soup tasty and comforting but its also a really nutritious recipe and perfect for refuelling on a cold day. Potatoes are a starchy carbohydrate and a great source of calcium, Iron and B vitamins. With the skins on, potatoes also provide a good source of fibre. So to boost the fibre and the texture of this recipe, give your tatties a good wash and leave the skins on!

This warming, full flavoured, healthy potato soup also contains 1 portion of your 5 a day, from the onions, celery and leeks. Plus, each serving of soup comes in at under 300kcal, meaning that theres plenty of room left for a nice chunk of crusty bread on the side. For a soup without potatoes that still contains plenty of nutrients try my rustic, traditional Tuscan ribollita soup. 

🔪 Step by step instructions

1. Place a large pan on a medium heat and melt 30g of butter. Add the chopped onions and celery and gently fry until the onions are soft.
2. Add the chopped leeks and potatoes to the pan and stir in well.
3. Next pour in the vegetable stock and bring to a gentle simmer
4. Place on a lid and simmer for 20 minutes or until the potatoes are soft.
5. When the potatoes are fully cooked, thoroughly blend the soup until smooth. Do this by either transferring the soup to a blender or use a hand blender directly in the pan. If you would prefer a chunky soup then only blend half and then mix with the unblended half. 
6. Have extra water ready to add if you want to thin the consistency of your soup. I usually thin mine down to the point where it lightly coats the back of a spoon. When you're happy with the consistency, taste the soup and add salt if needed.
7. For extra creamy soup stir in 2 tablespoon of double cream (optional).
8. Serve the soup in bowls and if you like top with extra cream and chopped chives.

🥔 How can I get more potatoes into my diet?

Potatoes are so versatile and they are great served up with most things.  Like roast potatoes or mashed potatoes with your roast chicken or roast beef dinner on a Sunday. Or if you just want an easy side to go with your mid week meals try these garlic, herb foil pack potatoes. Other potato soups that are just as satisfying as leek and potato on a cold day are celeriac and potato soup or creamy clam chowder.  Or for a meal thats a little more substantial why not try my super affordable Frozen Salmon and potato traybake? Or salmon and mackerel fishcakes.

If you want something a little more indulgent then add potatoes to a pie: fish pie, minted lamb pie, cottage pie or shepherds pie. 

🍵 Other soup recipes you might like:

• Tuscan Ribollita Soup
• Cauliflower soup
• Pea and Ham Soup
• Hungarian mushroom soup
• Clam chowder
• Roast Pumpkin Soup
• Mulligatawny chicken and wild rice soup
• Celery, apple and blue cheese soup

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Leek and potato soup

Leek and potato soup or vichyssoise soup is a classic dish that is really easy to make in just 30 minutes. This comforting soup is great for using up leftovers, has an amazing full on flavour and as a bonus its super healthy as its packed full of nutrients. Made with everyday ingredients, its affordable, tasty and a great recipe for batch cooking and stocking up the freezer.

Course main meal, starter, starter or main

Cuisine British, French

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 248kcal

Author By: Debbie Jones

Equipment

• large pan
• Blender or hand blender

Ingredients

• 30 g Butter
• 1 Onion finely chopped 125g
• 2 celery sticks chopped 100g
• 2 medium leeks chopped 200
• 3 large potatoes peeled and cubed 600g
• 500 ml vegetable stock Plus extra water if required
• Pinch of salt
• 2 tablespoon double cream Optional
• Chopped chives and extra cream to serve Optional

Metric - US Customary

Instructions

• Place a large pan on a medium heat and melt 30g of butter. Add the chopped onions and celery and gently fry until the onions are soft.
  30 g Butter, 1 Onion finely chopped, 2 celery sticks chopped
• Add the chopped leeks and potatoes to the pan and stir in well.
  2 medium leeks chopped, 3 large potatoes peeled and cubed
• Next pour in the vegetable stock and bring to a gentle simmer
  500 ml vegetable stock
• Place on a lid and simmer for 20 minutes or until the potatoes are soft.
• When the potatoes are fully cooked, thoroughly blend the soup until smooth. Do this by either transferring the soup to a blender or use a hand blender directly in the pan. If you would prefer a chunky soup then only blend half and then mix with the unblended half.
• Have extra water ready to add if you want to thin the consistency of your soup. I usually thin mine down to the point where it lightly coats the back of a spoon. When you're happy with the consistency, taste the soup and add salt if needed.
  Pinch of salt
• For extra creamy soup stir in 2 tablespoon of double cream (optional).
  2 tablespoon double cream
• Serve the soup in bowls and if you like top with extra cream and chopped chives.
  Chopped chives and extra cream to serve

Video

Notes

Butter: Use butter for a richer flavour, but if you prefer you can substitute with a tablespoon of oil.

Leeks: The best part of the leek to use for soup is the white and light green parts. The darker green parts toward the top of the plant tend to be a bit tough and fibrous - not great if your wanting to make a soup! before chopping leeks make sure the insides are clean. To do this slice the leek in half length ways to reveal all the layers inside. Then carefully run each half under the cold water tap to wash aways any bits of dirt caught between the layers. 

Potatoes: For a creamy soup opt for a fluffy potato such as Maris Piper or King Edward. If you want a chunky soup then use waxy potatoes (Charlotte), which will hold together better. 

Celery: Celery adds a wonderful flavour alongside the onion, however, the soup won't be ruined of you prefer not to add celery. Vegetable stock: Use good quality vegetable stock.

Double cream and chives: these are a serving suggestion and completely optional. If you decide to use the cream, add a bit at a time and taste until you are happy.

How do you make a chunky leek and potato soup? To make a chunky soup instead of smooth, only blend half of the soup and then mix back into the unblended half.

How do you make potato soup thicker? As potatoes are starchy its usual for this type of soup to be too thick rather than too thin. The addition of extra stock or water will help to thin it out. However, if you add too much water you may end up with soup that is too thin. To avoid this add any extra water or stock a bit at a time and stir in well before adding more. 
If your soup is too thin you can thicken it back up by gently heating and gradually reducing down.

How to store? Leek and potato soup will keep well in the fridge for up to 3 days. If you are adding cream, check that this has a good date on it and will keep for the 3 days. Alternatively only add the cream when you are ready to eat the soup. Alternatively freeze for up to 3 months. Defrost thoroughly before reheating. As potatoes are super starchy make sure you stir the soup continually during reheating or the potato may stick to the bottom of the pan and burn.

What to serve with leek and potato soup? Leek and potato soup is best served up with a crunchy piece of buttered bread or soft, white homemade bread rolls.

What is Vichyssoise? The french name for leek and potato soup is Vichyssoise soup. Vichyssoise is slightly different to this recipe as its usually a fully blended soup thats served cold. 

Nutrition

Serving: 350ml | Calories: 248kcal | Carbohydrates: 39g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 645mg | Potassium: 840mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1513IU | Vitamin C: 39mg | Calcium: 71mg | Iron: 2mg

This post was first published in Jan 2020. Updated in Sept 2021 with improved photos, and new step by step instructions and expert tips.

The post Leek and Potato Soup appeared first on ProperFoodie.

I'm back dreaming of the those rolling Toscana hills again - I can't help it. I always seem to come back to Italy when I'm cooking from the heart. And this dish really is from the heart. Its a homemade vegetable and bean soup - plain and simple. But this recipe has so much depth, flavour and tradition, that you know it just has to taste amazing.

Why make this recipe?

Tuscan Bean soup comes from making simple foods go a long way and also making sure that those simple foods don't go to waste. Some leftover carrots or celery? chuck em in. Some stale bread? Yep that goes in too! Its all about making the most of what you have and turning leftovers into a meal fit for a king.

This is the perfect recipe for the end of the week when you may have leftovers or food that needs to be used up. Its also really easy to make and super healthy - whats not to like?

If you're after some more Italian flavour and flare have a quick peek at my Amarone Risotto, or my homemade tiramisu, or how about a salami ragu? or if you're feeling really adventurous why not have a go at making your own pasta?

Ingredients

For this Tuscan ribollita soup recipe you will need a few simple ingredients, many of which are cupboard staples or possible leftovers.

Kale: Traditionally this recipe is made with black kale but any kind of kale or cabbage will work well here. I usually add the kale or cabbage at the very end and gently warm for 5 minutes so allowing it to soften whilst maintaining its colour and nutrients.

Parmesan: Freshly grated parmesan or pecorino is simply wonderful in this recipe. It adds a great depth of flavour and lovely a creamy texture. However, if you want to keep this soup strictly vegetarian then make sure to replace with a vegetarian cheese. Or if you want a super healthy vegetable soup then just skip the cheese.

Beans: Cannellini beans work well here as they are white and pearly and stand out against the other ingredients. They are also easy to blend down and so help to create a creamy soup without adding cream, milk, yogurt or cheese. Any other kind of white bean will work just as well.

Vine tomatoes: For the tomatoes I like to use baby vine tomatoes, which are slightly sweeter than the larger version. However, either the baby or the large variety work just as well. Either use two large vine tomatoes sliced and deseeded or weight out around 140g of baby vine tomatoes.

Step-by-Step Instructions

1. Heat the oil in a large pan. Add the onions and leeks and cook on a medium heat until softened. Add garlic, dried thyme, carrot and celery then stir and continue to cook.
2. Next add the tomatoes, stock and fresh sprigs of thyme. Stir and bring to the boil. Pop on a lid, reduce the heat and simmer for 15 minutes.
3. After 15 minutes remove the lid and stir in the cannellini beans and freshly grated parmesan. Cook for a 2-3 minutes.
4. Next transfer ⅓ of the soup to a blender and blend until smooth.
5. Pour the smooth part of the soup back in the chunky soup and mix well.
6. Stir in the black kale or cabbage. Pop the lid back on and simmer for a further 5 minutes or until the kale has just started to wilt.
7. Remove the lid, season with sea salt, black pepper and parmesan, then serve.
8. TIP: To stick the traditional recipe of Tuscan Ribollita soup, line the serving bowls with stale bread (or slices of ciabatta if you prefer) and pour the soup over the top. The bread soaks up the soup and thickens.

Other soup recipes you might like:

• Leek and potato soup
• Cauliflower soup
• Hungarian mushroom soup
• Clam chowder
• Pumpkin soup
• Mulligatawny chicken and wild rice soup
• Celery, apple and blue cheese soup

📖 Recipe

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Tuscan Ribollita Soup

Italian Ribollita soup is a creamy, healthy, full flavoured vegetable soup. Made with store cupboard ingredients and all those leftovers from the week this budget friendly, autumnal soup is perfect for an easy meal when the nights are starting to draw in.

Course Appetizer, Dinner, Main Course, starter

Cuisine Italian, Mediterranean

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 People

Calories 298kcal

Author By: Debbie Jones

Ingredients

• ½ tbsp. Olive oil
• 1 large onion 200g finely chopped
• 1 Leek 80g chopped
• 2 garlic cloves finely chopped
• ½ teaspoon dried thyme
• 1 carrot 150g finely chopped
• 2 celery 100g sticks finely chopped
• 2 medium vine tomatoes deseeded and roughly cubed 140g
• 600 ml vegetable stock plus extra water if required
• 2 sprigs of fresh thyme
• 1 tin cannellini beans 240g drained
• 20 g freshly grated parmesan or vegetarian alternative
• 100 g black kale or cabbage

Optional

• Sea salt black pepper and extra parmesan to season
• Ciabatta or stale bread to serve

Metric - US Customary

Instructions

• Heat the oil in a large pan. Add the onions and leeks and cook on a medium heat until softened. Add garlic, dried thyme, carrot and celery then stir and continue to cook. Next add the tomatoes, stock and fresh sprigs of thyme. Stir and bring to the boil. Pop on a lid, reduce the heat and simmer for 15 minutes.
• After 15 minutes remove the lid and stir in the cannellini beans and freshly grated parmesan. Cook for 2-3 minutes.
• Next transfer ⅓ of the soup to a blender and blend until smooth. Pour the smooth part of the soup back in the chunky soup and mix well. Stir in the black kale. Pop the lid back on and simmer for a further 5 minutes or until the kale has just started to wilt.
• Remove the lid, season with sea salt, black pepper and parmesan, then serve.

Video

Notes

Recipe tip:

To stick the traditional recipe of Tuscan Ribollita soup, line the serving bowls with stale bread (or slices of ciabatta if you prefer) and pour the soup over the top. The bread soaks up the soup and thickens.

Is ribollita soup healthy?

Honestly, this must be the best soup! Each bowl is just under 300 calories, with only 8g fat and 3g saturates. Its also full of veg - as you can probably see, each bowl has a whopping 4 servings of veg in it. Theres also 9g of fibre, 22g protein, 37g carbs, and its high in potassium and vitamin A (good for your heart muscles and your immune system). So you get the picture its nutritious, its well balanced - this is one healthy vegetable soup!

What can I use if I don't have vegetable stock?

You can definitely get by without vegetable stock, vegetable stock is basically vegetables boiled, with herbs and seasoning, to release their flavours and then conveniently packaged for you! just add water in place of the stock and cook the vegetables until they are soft then season the cooking water well.  Add dried Italian seasoning to enhance that authentic flavour!

Nutrition

Serving: 1g | Calories: 298kcal | Carbohydrates: 36g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Sodium: 800mg | Fiber: 9g | Sugar: 19g

This post was first published in February 2018. Updated in January 2021 with new ingredients photo, step-by-step photos and recipe tips.

The post Tuscan Ribollita Soup (Healthy Vegetable Soup) appeared first on ProperFoodie.

No other recipe says autumn as much as this roast pumpkin soup recipe. Its made with roast pumpkin flesh and roast chestnuts, which blend together to create a gorgeous, deep golden colour with a sweet and nutty taste. Make this soup in under an hour and enjoy all the goodness that autumn produce has to offer.

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🥘 Ingredients

To make this roast pumpkin soup for 4 people you will need:

Ingredient notes

Pumpkin: The good old pumpkin is actually a type of winter squash and so any variety of winter squash will work well here. So if you're fresh out of pumpkins, substitute with butternut squash. Use either 2 small squash or 1 medium squash.

Alternatively, if you want to make this soup in double quick time, you can use 2 tins of pumpkin puree.

Chestnuts: This recipe uses raw shelled chestnuts, which need to be roasted and the shells removed. See how to roast chestnuts for instructions. However, if you prefer you can buy and use pre cooked chestnuts with the shells removed (this will be quicker and easier, but I do enjoying roasting chestnuts myself at this time of year!)

If you can't get hold of any chestnuts, replace with nuts of a similar flavour such as hazelnuts or pecans.

Cream: The cream in this recipe is completely optional. I love to add it in right at the end to lighten up the soup and to make it super creamy. However, the chestnuts alone provide a creaminess to this soup. So if you want to keep things a little healthier, just remove the cream.

📖 Recipe

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Roast Pumpkin Soup with Chestnuts

No other recipe says autumn as much as this roasted pumpkin soup recipe. Its made with roast pumpkin flesh and roast chestnuts, which blend together to create a gorgeous, deep golden colour with a sweet and nutty taste. Make this soup in under an hour and enjoy all the goodness that autumn produce has to offer.

Course Appetizer, Dinner, Soup, starter

Cuisine British

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 552kcal

Author By: Debbie Jones

Equipment

• Baking trays for roasting pumpkin and chestnuts
• Extra large pan for making soup
• Hand blender or blending machine

Ingredients

• 2 tablespoon oil
• 2 small or 1 medium pumpkin or 2 tins of pumpkin puree
• 2 onions peeled and diced
• 400 g raw shells on chestnuts or 200g cooked de-shelled chestnuts
• 1 teaspoon oregano
• 1 teaspoon sage
• 2 vegetable stock cubes
• Salt and pepper
• 800 ml boiling water
• 250 ml single cream
• Pumpkin seeds and chopped parsley to serve

Instructions

• If you are roasting your own chestnuts make sure you prepare these first before starting the recipe. See 'How to roast chestnuts' post. Alternatively use pre roasted and de shelled chestnuts. Roughly chop up roasted chestnuts before adding to the recipe.
• Pre heat the oven to 200°C (400°F). Use a large knife to halve the pumpkin(s), then scoop out and discard the seeds. Place the pumpkin halves on a baking tray and rub the flesh with 1 tablespoon oil
• Place the pumpkins into the oven and bake for 30 minutes or until soft. (Soft when a knife will easily press into the flesh)
• Meanwhile, chop and fry onions in 1 tablespoon oil a large pan until soft. (TIP: use a large pan to give your self plenty of room for all the ingredients and then space to hand blend).
• When the pumpkin is cooked, remove from the oven and allow to cool slightly then peel or slice off the skin. Chop up the pumpkin flesh and add to the onions along with chopped roasted chestnuts.
• Next add the sage, oregano, stock cubes and salt and pepper.
• Add around 800ml of boiled water to the pan then stir together well.
• Use a hand blender or transfer the soup to a blending machine and blend until smooth. (Note: if soup needs reheating after blending, return to the pan and heat to a gentle simmer. Do not boil.)
• Stir in the cream then serve with extra cream, pumpkin seeds and a sprinkle of parsley.

Notes

Substitutions:

• Pumpkins can be replaced with any kind of winter squash or if you’re in a rush and don’t have time to roast the squash you can use 2 tins of pumpkin puree instead.
• If you can’t get hold of raw chestnuts or don’t have the to roast them you an replace with re-cooked and shelled chestnuts. Or completely replace chestnuts with hazelnuts or pecans.
• For a healthier version leave out the cream

 

Can this soup be frozen?

If you plan to freeze this soup, make sure to leave out the cream. Dairy products don't freeze and reheat well, so leave out the cream and add this in later when you have defrosted and reheated.

Once the soup is made (minus the cream) leave to cool then transfer to sealable containers and freeze for up to 3 months. Defrost on the side overnight the reheat in a pan over a low heat until just simmering. Do not boil.

Why should I roast the pumpkin?

Firstly, roasting pumpkin intensifies the flavour and caramelised the natural sugars in the flesh. Secondly, its far easier to remove the skin and slice up the flesh once roasted, rather than try to do it raw.

Can spices be added to this soup?

This recipe uses herbs and chestnuts. However, if you would prefer a spiced pumpkin soup recipe just replace the sage and oregano with coriander and cumin.

Nutrition

Serving: 500g | Calories: 552kcal | Carbohydrates: 73g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 380mg | Potassium: 2204mg | Fiber: 4g | Sugar: 16g | Vitamin A: 43218IU | Vitamin C: 80mg | Calcium: 192mg | Iron: 5mg

This post was first published in October 2017. Updated in October 2020 with an improved recipe, new images, new step-by-step photos and new recipe tips & FAQs.

The post Roast Pumpkin Soup with Chestnuts appeared first on ProperFoodie.

This Roasted Red Pepper and Tomato Soup, with all its red veggie goodness, has been on our table several times over the last couple of weeks. I honestly can't get enough of it; with the intense flavour from the well-roasted peppers, mixed in with the sweetness from the tomatoes and the peppery anise from the basil. It really is a heavenly bowl of slurpful, deliciousness.

I decided it was time to get back into soup-making a few weekends ago, as summer is now here and I can no longer get away with hiding under huge jumpers and saying that I need that extra layer of fat to keep me warm. Yes its definitely time to trim up. I always find the best way to do this is with soups and salads. But only with the best and most tastiest soups and salads, otherwise i'd be straight back on the chocolate and chips in no time. So I intend to make my next few posts all about the summer trim down. (With the exception of the wedding cake post - Coming soon!!).

So if, like me, you are feeling the need to transform from a fat waddling caterpillar into a bright, floating butterfly then this soup is a good place to start. Its a really easy recipe and can be made in bulk for the fridge or freezer for those "no time!!" days.

Its also great to take to work or have as a snack if your feeling super peckish in between meals. And its more than likely a dish that will please everyone; from friends round for dinner to your children's mates starving after a long day at school.... lets face it most kids love tomato soup and this is the creme de la creme of tomato soups. Tomato soup was definitely my favourite as a child and I think the only thing thats changed is the topping, instead of grated cheese its now creme fraiche - so grown up 🙂

Right well I'm off to finish my sisters wedding cake - busy busy, hoping I can show the finished result soon!!

Happy soup making!!

📖 Recipe

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Roasted Red Pepper, Tomato and Basil Soup

Warming roasted red pepper, tomato and basil soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Author By: Debbie Jones

Ingredients

• 6 tablespoon olive oil
• 3 large onions roughly chopped
• 2 cloves garlic finely chopped
• 15 medium vine ripened tomatoes quartered and seeds removed
• 3 large red peppers capsicum, de-seeded and roughly chopped
• 1 teaspoon dried marjoram
• 1 teaspoon dried oregano
• Handful of fresh basil leaves
• Salt and pepper to season
• Natural yogurt/Creme Fraiche to serve optional

Instructions

• Pre-heat oven to 200 degrees C. Fill kettle and boil.
• Place the chopped tomatoes and peppers onto two separate trays, drizzle each tray with 2 tablespoon olive oil and season well. Place in the oven and bake for 30 minutes or until edges start to blacken.
• Whilst the tomatoes and peppers are in the oven; heat up 2 tablespoon oil in a large pan, add the onions and fry slowly until soft. Add the garlic, dried herbs and stir. Once cooked, add the tomatoes and peppers to the onions along with all the cooking juices. Mix together well and add around 250ml of hot water from the kettle. Bring to the boil and then remove from the heat.
• Transfer the vegetables and all juices to a blender or use an electric hand blender to create a smooth soup. Add more water if the soup appears to thick (should coat the back of a spoon. Tear up the basil leave, add to the soup and briefly blend again.  
• Finally, pass the soup through a sieve to achieve a lovely smooth finish - use the back of a spoon to ensure all the soup is pushed through the sieve. - Get as much through as possible so to not take away any flavour. Reheat slightly if necessary (but don't boil). Season if required and serve.
• Soup can be stored in the fridge for 5-7 days or if you want to keep it for longer; transfer to a container and freeze. 

The post Roasted Red Pepper, Tomato and Basil Soup appeared first on ProperFoodie.

Roasted Butternut squash soup

Reasons to put this recipe to the top of your 'mid-week tea' list or even your 'recipes to make for the freezer' list, right now:

• It’s chocker with lots of healthy vegetables.
• It fills you up in next to no time.
• And it looks amazing with all those vibrant greens shining through from the celery and sage. What’s not to love about this soup?

Butternut squash can also be used to pad out a creamy pumpkin pasta dish and is also great in a quinoa salad side dish, which I usually serve with my satay chicken recipe.

Do you peel butternut squash before cooking?

Theres no need to peel butternut squash before cooking. Not only is this incredibly difficult but it also takes a good while to peel when raw. Its definitely so much easier to peel the skin off a roasted butternut squash. My favourite thing about preparing this squash soup is the roasting of the butternut.

How do you roast butternut squash?

1. Chop the butternut squash in half length ways
2. Scoop out the seeds with a spoon.
3. Seeds can be discarded or washed, dried and then turned into a lovely snack by roasting in the oven until crisp.
4. Drizzle oil over the exposed flesh of the butternut squash. Place on a baking tray and pop in the oven for around an hour.
5. The squash is cooked when the tip of a knife easily pushes into the flesh.
6. Remove from the oven a cool before peeling off the skin.

So delicious! Baking the squash without peeling it means that the skin comes away from the flesh with no hassle, so this really is an easy dish.

Can you eat the skin of butternut squash?

The skin of butternut squash can be quite tough and so generally its best to remove. However, the skin can be edible if you roast the squash until the skin starts to soften.

How do you make roasted butternut squash soup?

1. First roast the squash as instructed above
2. Whilst the butternut squash is cooking the rest of the soup can be prepared. Heat up 1 tablespoon of oil in a large pan or casserole dish. Add chopped onion and garlic and fry gently for 5 minutes or until slightly caramelised.
3. Next add the chopped celery, 1 teaspoon oregano and black pepper. Stir well before pouring in 750ml of vegetable stock. Bring to the boil and then simmer gently for 20 minutes.
4. Chop the roasted squash into chunks and add to the soup. Mix in well and then add the freshly chopped sage.
5. Next transfer the soup to a blender and blitz until smooth. This is best done in batches to avoid over filling the blender.

Recipe Tip: Transfer the bulky veg to the blender first with only a little of the stock liquid. Gradually add more stock whilst blending until the desired consistency is achieved. If all the stock is used and the soup is still too thick; extra tap water can be added. A good consistency is when the soup just coats the back of a spoon.

How long will this recipe keep?

Once made store this soup in a sealed container and keep in the fridge for up to 3 days

Can I freeze homemade squash soup?

Yes homemade butternut squash can be frozen. Make sure the soup is cooled before transferring to a sealable container, then store in the freezer for up to 3 months. Defrost thoroughly before reheating. Make sure reheated soup is piping hot all the way through.

How do you add cream to soup without it curdling?

To prevent curdling always take soup off the heat and allow to cool slightly before adding cream. Adding cream or yogurt to a soup can really add to the flavour as well as help to thicken soup with a thinner consistency.

What should I serve with this recipe?

Every good soup deserves warm homemade mini bread rolls, perfect for dunking and moping up. If you're having this soup as a starter to a 3 course dinner then why not follow with a roast beef dinner or comforting fish pie. For more 3 course meal ideas have a look at my collection of romantic dinner recipes. Love soup? Have a look at all my soup recipes here.

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Butternut Squash Soup with Celery and Sage

Roasted butternut squash soup with celery and sage. This healthy soup recipe is one of my favourite ways to use up all those late summer veggies. The aromatic sage and earthy celery create an amazing green Goddess-style colour and also go incredibly well with the sweet, roasted butternut squash. A topping of feta and crushed pistachios and we have ourselves one incredible soup.

Course aperitivo, Appetizer, lunch, starter

Cuisine British

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 401.7kcal

Author By: Debbie Jones

Ingredients

• 1 large butternut squash (1600g - raw whole weight)
• 2 tablespoon olive oil
• 2 large onions chopped (200g)
• 2 cloves garlic finely chopped
• 2 sticks of celery chopped
• 1 teaspoon dried oregano
• Black pepper
• 750 ml vegetable stock
• Fresh sage leaves (5 leaves, stalks removed and roughly chopped)
• Water to add if required
• Salt and pepper to season
• Pistachios and feta to top (optional)

Instructions

• Preheat the oven to 180°C. Halve the butternut squash - you'll need a large knife for this and a little bit of patience. Scoop out the seeds, and either discard or roast in the oven and serve as a snack. Keep the skin on - we will remove this after cooking!
• Place the halved squash on a baking tray and drizzle with olive oil. Use your fingers to spread the oil evenly over the flesh. Place the squash in the oven and bake for around 1 hour. Check regularly, the squash will be cooked when it starts to caramelise and the tip of a knife can be pressed easily in to the flesh. Once cooked remove from the oven and set to one side to cool.
  
• Whilst the butternut squash is cooking the rest of the soup can be prepared. Heat up 1 tablespoon of oil in a large pan or casserole dish. Add chopped onion and garlic and fry gently for 5 minutes or until slightly caramelised. Next add the chopped celery, 1 teaspoon oregano and black pepper. Stir well before pouring in 750ml of vegetable stock. Bring to the boil and then simmer gently for 20 minutes.
• Whilst the soup is simmering, remove the skin from the cooling squash. This can be done by either peeling the skin away or by scooping out the flesh with a spoon. Once the skin is completely removed chop the squash into chunks and add to the soup. Mix in well and then add the freshly chopped sage.
• Next transfer the soup to a blender and blitz until smooth. This is best done in batches to avoid over filling the blender.
• Recipe Tip: transfer the bulky veg to the blender first with only a little of the stock liquid. Gradually add more stock whilst blending until the desired consistency is achieved. If all the stock is used and the soup is still too thick; extra tap water can be added. A good consistency is when the soup just coats the back of a spoon.
• Finally pass the blended soup through a sieve, taste and add salt and pepper if required. If serving immediately reheat gently in a pan but do not boil. Serve in bowls and top with chopped pistachios and crumbled feta cheese if desired.
• If storing for another day do not reheat. Transfer to sealable containers and keep in the fridge for up to 3 days or in the freezer for up to 1 month.

Notes

Click here to see the traffic light nutritional info for this recipe (include feta and pistachio topping) (25g feta and 20g pistachios per person)

Nutrition

Serving: 706g | Calories: 401.7kcal | Carbohydrates: 40.7g | Protein: 17.2g | Fat: 20.3g | Saturated Fat: 5.7g | Polyunsaturated Fat: 4.1g | Monounsaturated Fat: 8.8g | Sodium: 680mg | Fiber: 3.8g | Sugar: 23g

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The post Butternut Squash Soup with Celery and Sage appeared first on ProperFoodie.

Why make this recipe?

Its rustic, its hearty and its a really properly homemade soup. The fresh taste from the celery leaves is nicely balanced here with the sweet apples and the bitter blue cheese. It really is a soup that has it all and is just what I want to come home to on a dark, rainy night.

Celery

Not something at the top of most people shopping lists and I know a lot of people would rather avoid celery. However, the humble celery stick is highly regarded in our household....more so since the creation of this great soup (and maybe a little more so by me than Ben, I could eat celery all day long).

Why is celery good for you?

• Its super low in calories and fat (guilt free eating all the way)
• It contains a good amount of fibre so is great for digestion.
• Its shape, texture and strength make it perfect for chopping into crudites for dips. (check out my beetroot and red pepper dip for something sweet and zinging to dip your celery into).
• Its ridiculously easy to grow. It really does take care of itself; as long as it has good soil and the room to grow to its full potential (a good 30cm between plants). The yield is also pretty good, especially in terms of leaves.
• It can be used in all types of recipes and really gives a great boost to the flavour: salads, stews, soups, pesto. (watch out for my celery pesto post coming soon)
• Its leaves, which are often over looked, usually have the most flavour and have a lovely deep green colour. As each plant supplies a large quantity of leaves; its more than likely that celery growers will find themselves over run. As the leaves are so bulky it can be extremely difficult to store them, so celery leaf soups, stews and pestos are the perfect solution. They look so pretty as well with the vibrant bright green shining through.

Ingredients

To make this celery, apple and blue cheese soup you will need:

• Olive oil
• Onions
• Garlic cloves
• Green apples
• Celery stalks
• Fresh sage leaves
• Dried oregano
• Celery leaves (optional)
• Vegetable stock
• Blue cheese plus extra for topping
• Salt and pepper to taste

Growing celery

• Celery needs its space to grow fully and its surprising how much it will spread. So leave plenty of room between plants.
• Celery is ready to harvest when the sticks are around 20cm or more in length.
• Healthy celery has upright stems which snap. Stems should not be limp and bendy.
• Leaves should be fresh, crisp and a darker green to the rest of the plant
• When harvesting try to keep the stem connected at the base and store as a whole plant. This helps to keep its freshness. Celery can be kept in the fridge for several weeks.
• The leaves are less easy to store as they are quite bulky and there can be a lot just on one plant. They are also at their freshest and tastiest just after being removed from the stems. Therefore, remove and use as soon as you can. If you can't use all the leaves place washed leftovers in a bowl, cover with cling film and keep in the fridge for up to a week.
• If using the stalks in a recipe, use a peeler and scrape away the outer layer, which will remove the stringy bits which can be quite annoying if they get stuck in your teeth.
• If you're making this soup in a big batch for freezing, leave the blue cheese out and add later. Defrost, reheat and then melt in the cheese before serving. The fresh cheese really adds to the taste of the soup and helps bring it back to life. It also means you'll have some cheese leftover for a pretty topping.
• Not a fan of blue cheese? Then leave it out. Its still a very tasty dish with plenty of flavour. Or you could always replace with a different cheese - I imagine a cream cheese would work really well.

Other autumnal recipes

• Celery, Apple and Walnut Pesto
• Roast Pumpkin Soup with Chestnuts
• Chicken and Leeks Recipe
• Tuscan Ribollita Soup
• Yorkshire Parkin Recipe
• Spiced Pumpkin Muffins

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

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Celery, Apple and Blue Cheese Garden Soup

A hearty celery soup with sweet apples and blue cheese. Perfect for a cold, autumnal night.

Course Appetizer, starter, starter or main

Cuisine British

Diet Gluten Free, Vegetarian

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 223kcal

Author By: Debbie Jones

Ingredients

• 1 tablespoon olive oil
• 2 Onions peeled and chopped
• 2 garlic cloves finely chopped
• 300 g of sweet green eating apples core removed and roughly chopped
• 450 g celery stalks peeled to remove the stringy bits and chopped
• 10 fresh sage leaves
• 5 g oregano leaves or half teaspoon dried oregano
• 250 g celery leaves washed and roughly chopped
• 700 ml vegetable stock
• 100 g blue cheese plus extra for topping
• Salt and pepper to taste

Instructions

• In a large stock pan heat the olive oil, add the garlic and onions, then gently cook for 2-3 minutes.
• Next add the apples, celery stalks, sage and oregano. Stir well before pouring in the stock.
• Bring to a simmer and then add the celery leaves. Mix well to help the leave to wilt.
• Pop on the lid and leave to simmer gently for 20 minutes, check occasionally.
• Once the celery and apple have softened remove from the heat and ladle the soup into a blender. Blend on high for 5 minutes to ensure the soup in nice a smooth, then return to the pan. To create a perfectly smooth consistency; sieve the soup back into the pan (make sure you push as much through the sieve as possible, otherwise some flavour may be lost).
• (if freezing your soup, stop at this point and ladle into seal-able containers - add blue cheese and seasoning when ready to defrost and reheat)
• Put the blended, sieved soup back on a low heat and melt in the blue cheese. Taste and add more cheese if desired and season.

Nutrition

Serving: 338g | Calories: 223kcal | Carbohydrates: 25g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 1241mg | Potassium: 702mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1412IU | Vitamin C: 13mg | Calcium: 243mg | Iron: 1mg

The post Celery, Apple and Blue Cheese Soup appeared first on ProperFoodie.

When Christmas is over, the decorations are away and all the pretty colourful lights have been taken down. Winter is truly upon us and there’s nothing on the horizon to cheer us up. On top of all this doom and gloom there always seems to be an abundance of chocolate and sugary snacks knocking about, not that this is all bad news, we all need a bit of chocolate in our lives! But for me, the aftermath of Christmas seems to create a hungry, chocolate-eating monster, which is never satisfied and forever aggravated by the constant supply of leftover Christmas treats.  And yet we’re all supposedly on “New Year, New Me” diets. Its probably the worst time to go on a diet, when all I ever want in January is a huge pile of mash with lashings of onion gravy followed by 3 Terry's chocolate oranges and a couple of mint matchmakers, hmmmmm.

But, people, let’s not despair, instead let’s get out a humongous bowl of chicken and wild rice mulligatawny soup and laugh in the face of coldness and darkness. Rejoice in the bright colours and nutritious goodness of the chicken, wild rice, carrots, tarragon, and curry powder. Spring will be here before we know it!! …..and so will August and our wedding!! So I best put those chocolates to the back of the cupboard and then get thinking about my waistline and the dress I hope to look ‘oh so graceful and fairy like’ in. So once the choccies are out of sight and out of mind, full attention can be given to the healthy stuff and the best way to make it tasty and comforting.

How to make Mulligatawny soup

The recipe for this bowl of mulligatawny soup, is really simple and includes plenty of veggies and protein to get anyone back on the right track. Best of all its one of those recipes that can hoover up all the leftover bits and bobs, including leftover turkey if you want to swap that in for the chicken. You can even include veggies that are on the cusp of, or just over, their best before dates. As this is a soup and everything is thrown in the pot and simmered down, veggies can be limp and lifeless when they go in the pan and with a bit of love and a good mix with some curry powder, they can be revitalised into what is now my favourite winter meal.

Ingredients for mulligatawny soup

My personal must-have  ingredients for this dish are green, Golden Delicious apples, which melt into a sweet, mushy sauce; and carrots cut into thin, stubby batons, which soften-up during cooking and pair amazingly well with the sweet apple and aniseed flavoured tarragon. However, if you don’t have apples and tarragon you can swap for dried fruits (currants, apricots) and fresh coriander, which tastes just as good.  The main staples for my version of this great Indian classic are shredded Chicken and a mixture of long grain and wild rice. However, any variations can be used for this: leftover turkey or pork meat, chunks of white fish such as cod or haddock, white rice, wholegrain rice, small pastas (orzo, macaroni) or even diced potatoes and sweet potatoes. Open your fridge and cupboards and find the best veggies and carbs that will make your kind of mulligatawny!

For an extra treat, serve up this soup with my easy homemade bread rolls.

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Mulligatawny Chicken and Wild Rice Soup

A warming chicken and wild rice mulligatawny soup perfect for a cold winters night and great for using up leftover meat and veggies

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Calories 292kcal

Author By: Debbie Jones

Ingredients

• 1 tablespoon Olive oil
• 2 Onions finely chopped
• 1 Garlic clove finely chopped
• 1 large carrot peeled and chopped into small batons
• 1 green apple cubed
• 150 g of long grain and wild rice
• Splash of white wine
• 700 ml Chicken stock
• 2 tablespoon Curry powder
• 1 teaspoon Ground coriander
• 2 teaspoon Black onion seeds
• 1 tablespoon brown muscovado sugar
• 200 g Chicken or turkey meat shredded
• 1 tablespoon Plain flour
• Handful of fresh tarragon leaves
• Seasoning
• Harissa paste or fresh chilli for extra flavour and heat if desired

Instructions

• Heat the oil in large pan. Gently fry the onions and garlic until soft. Add the uncooked rice to the pan and stir well ensuring each grain is coated in oil. Keeping the pan on a medium heat and add the splash of wine and half the stock. Then add the carrot, apple, curry powder, ground coriander, onion seeds and sugar. Bring to the boil and then simmer.
• Top up with the remaining stock as required. Once all the stock has been added mix in the chicken or turkey and continue to simmer and reduce. After the 30 minutes check the consistency. If the soup is thinner than you would like make a paste using the tablespoon of plain flour and a little cold water. Add the paste to the soup and stir continuously until it thickens. Add more flour paste if required. If your soup is too thick add water until you are happy with the consistency. Always check the taste and add more spices if the taste has been watered down.
• Taste the soup and season if desired. At this point the soup can be transferred to seal-able containers, left to cool and then frozen. If serving immediately, divide into bowls and top with fresh tarragon. If desired a tablespoon of harissa paste or fresh chopped chillies can be stirred in just before serving to give extra flavour or heat.

Nutrition

Serving: 410g | Calories: 292kcal | Fat: 7.4g

Nutritional Info

**Estimated nutritional information per serving of chicken mulligatawny and per 100g of Chicken mulligatawny. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.

The post Mulligatawny Chicken and Wild Rice Soup appeared first on ProperFoodie.

Christmas soup

Full of wintery veggies and topped with a toasted brie and cranberry crouton, this celeriac soup is perfect for Christmas. Be it a cosy Christmas Eve soup, a delectable starter on Christmas day, or even a freezer meal tucked away for those chilled out nights when no one wants to cook. The creamy potato and nutty celeriac are sure to bring smiles all round. If celeriac isn't your thing cauliflower soup is also a great option for Christmas.

How to prepare celeriac

So the star of this Christmas recipe is of course Celeriac - the large bulbous root of the celery plant. Celeriac root is actually very easy to peel and chop up and once chopped it can be eaten raw or cooked, although in this case we are cooking it. To peel the celeriac use a large sharp knife and gently slice the skin off moving the knife around the edge of the root (see video below for a better visual of this). Next simply slice and dice the peeled celeriac, which can then be boiled or roasted - here we are simmering in our soup.

Celeriac and potato soup

The base of this soup is chopped onion, diced potato and diced celeriac. Seasoned with bay and thyme and then blended until smooth. Its so quick and so easy to prepare and as we're all so terribly busy at Christmas, its also nice to know that this can be prepared in advanced and either refrigerated for up to 3 days or kept in the freezer for up to 3 months.

Cranberry and Brie Crouton

To make this soup extra festive I like to top mine with a brie and cranberry crouton, made simply by: slicing up a french stick, topping each round with a piece of brie and a blanched cranberry, and then grilling on high for 5 minutes or until the cheese is melted. Personally I love a truffle brie and it goes amazingly well with this celeriac soup.

Other soups you might like:

• Leek and potato soup
• Cauliflower soup
• Pea and ham soup
• Spicy chicken soup
• Hungarian mushroom soup
• Chicken noodle soup
• Clam chowder
• Tuscan ribollita soup
• Pea and samphire soup
• Pumpkin soup
• Mulligatawny chicken and wild rice soup
• Celery, apple and blue cheese soup
• Butternut squash soup

For more soup ideas have a look at my soup recipes collection

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Celeriac and Potato Christmas soup

Festive homemade Celeriac and potato Christmas soup topped with hazelnuts, truffle oil and a cranberry and brie crouton

Course Appetizer, Christmas, starter, supper

Cuisine British, Christmas

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 209kcal

Author By: Debbie Jones

Ingredients

For the soup

• 1 tablespoon Olive oil
• 2 large onions 325g peeled and finely chopped
• 1 large clove of garlic 5g finely chopped
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 small celeriac 750g peeled and cubed
• 2 small baking potatoes 300g peeled and cubed
• 500 ml Vegetable stock
• 1 teaspoon honey
• 2 tablespoon Creme Fraiche

For the topping


• 1 small French stick
• Chopped blanched hazelnuts
• Brie cut into slices truffle flavoured if desired
• Handful of fresh cranberries
• Extra fresh thyme
• Few drizzles of olive oil or truffle oil.

Instructions

To make the Soup

• Heat the oil in a large pan and fry the chopped onion and garlic until soft. While the onions are cooking peel and chop the celeriac and potatoes. Next add the bay leaves, sprigs of thyme, celeriac and potatoes. Pour over the stock and bring to the boil. Then place on a lid and simmer for 20 minutes.

To make the Brie and Cranberry Croutons

• These are best prepared fresh - so if preparing soup in advance don’t make the croutons until you are ready for them. Place a handful of fresh cranberries into a small container or cup and cover with boiling water - set to one side for 2 minutes. Next slice 1 cm thick circles from a French stick. Each circle will be a crouton for the soup - prepare as many croutons as you need. Place the bread rounds on a baking tray and top each one with a slice of brie. Next carefully remove the cranberries from the hot water and push one or two cranberries into the cheese on each piece of bread. Heat the grill.

Finishing the soup and serving

• After 20 minutes remove the lid from the soup pan. Find and remove the bay leaves and thyme. Use a hand or stand blender to blitz the soup until smooth. To make it extra smooth pass well blended soup through a sieve.
• Finally, season and stir in the honey and creme fraiche.
• To serve, reheat the soup and place the croutons under a high grill for 5 minutes or until the cheese is melted. Ladle out the soup, top with hazelnuts and truffle oil and place a grilled crouton on the top.
• Or alternatively store the soup in sealable containers and keep in the fridge for up to 3 days or the freezer for up to 3 months.

Video

Notes

Click here to see the nutritional info for this recipe

Nutrition

Serving: 347g | Calories: 209kcal | Carbohydrates: 27.6g | Protein: 7.6g | Fat: 8.1g | Saturated Fat: 2.7g | Sodium: 360mg | Sugar: 7.6g

The post Christmas soup: celeriac and potato appeared first on ProperFoodie.

Spicy Chicken Soup with yellow and green split peas

If you're ever in need of a recipe that will feed a crowd but isn't the usual hot pot, chicken tikka masala curry or chilli con carne, then a spicy chicken soup, which is actually more of stew, will always do the job. This particular soup is also bulked up with split peas, which soak up all the spicy Indian flavours and also adds a wonderful texture to the soup.

What do you put in a homemade chicken soup?

Generally when it comes to chicken or turkey soup  - anything goes. Its great for using up leftovers and clearing out the fridge. So its especially good at Christmas when theres plenty of leftover turkey and veggies. So even though its not written in the recipe - if you have leftover carrots, leftover leeks, leftover potatoes - whatever - chuck em in!

In the recipe below I've actually stayed more true to a tarka dahl type curry - using onions, tomatoes and pulses as the base of the dish. But the beauty of this soup is that you can choose what goes in and what stays out. And that includes the spices. . . . Theres a great article here: for inspiration on different spices and how you can use them.

How do you make spicy chicken soup?

If you are using leftover chicken or turkey then this goes in towards the end of the recipe. Same goes for raw chicken accept a little prep is required before hand, where the chicken is seared off in a pan first. The rest of the ingredients, apart from the split peas, all go into one big pan and are cooked down into a soup. The split peas are boiled in water in a separate pan for around 45 minutes to ensure they are nice and soft before being mixed into the soup.

How can I spice up a chicken soup?

If you have ever asked yourself this question then this recipe is your answer! Turmeric, garam masala, cumin seed, fresh coriander, fresh chilli, and garlic -  all provide an array of spice and flavour and really do boost a chicken soup in both colour and taste. Of course a very similar recipe to this, which will also give the same affect, is mulligatawny soup. - My recipe for this uses carrots, nigella(onion) seeds, and wild rice - love it!! If you're after a more mellow soup why not try tuscan ribollita soup, leek and potato soup or creamy cauliflower soup.

This soup is made extra special with the toppings of creme fraiche, spring onion and fresh coriander - It just wouldn't be the same without these 🙂 Enjoy!!

OTHER SPICY RECIPES:

• Thai red curry
• Thai red curry paste
• Thai green curry
• Thai green curry paste
• Massaman curry
• Massaman curry paste
• Thai yellow curry paste
• Chicken tikka masala curry
• Homemade Tikka masala paste
• Fish biryani
• Quick chicken and almond curry
• Spicy chicken soup
• Mulligatawny chicken and wild rice soup

For more recipe ideas for a cosy night in have a look at my romantic dinner recipes post.

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Spicy chicken soup

A delicious spicy chicken soup crammed full of Indian spices, off-set by sweet vine tomatoes and cooling creme fraiche. With the addition of both yellow and green spilt peas this filling soup not only satisfies the hungriest of crowds but also ticks the box for a healthy and nutritious meal. And if thats not enough - its also great for using up leftover turkey or leftover chicken!!

Course Appetizer, Main Course, Soup, starter

Cuisine British, Indian, leftovers

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 people

Calories 470kcal

Author By: Debbie Jones

Ingredients

• 200 g yellow split peas
• 200 g green split peas
• 800 g raw Chicken breast or 650g cooked leftover Chicken/Turkey
• ½ tablespoon olive oil (to cook chicken if using raw)
• 1 tablespoon olive oil (for frying off the onions)
• 500 g onion finely chopped
• 3 cloves garlic finely chopped (7g)
• 500 g vine tomatoes quartered and seeds scooped out and discarded.
• ½ teaspoon turmeric
• 1 teaspoon cumin seeds
• ½ teaspoon garam masala
• ½ teaspoon medium curry powder
• Salt and pepper
• 2 green chillies finely chopped (25g)
• 2 tablespoon tomato puree
• 500 ml water

To serve:

• Creme fraiche
• Sliced spring onion
• Fresh coriander

Instructions

• Place the split peas into a medium sized pan, cover with double the amount of water, bring to the boil and simmer for 45 minutes with the lid on (or follow instructions on pack).
• Whilst the split peas are cooking prepare the raw chicken (skip this step if using cooked chicken or turkey): Slice the chicken into 2 cm chunks. Heat up half a tablespoon olive oil in a large frying pan or wok and add the raw chicken. Seal the meat on all sides and fry for at least 5 minutes. Transfer the chicken to a bowl and set to one side.
• Check the split peas - add more water if needed and keep at a simmer.
• Next start to make the soup: In a large pan heat 1 tablespoon of oil. Add the chopped onion and garlic and cook gently until soft. Next add the quartered vine tomatoes (seeds removed), followed by the turmeric, cumin seeds, garam masala, curry powder, and seasoning. Stir well ensuring the spices fully coat the onions and tomatoes. Cook for a further 2 minutes to allow the tomatoes to soften.
• Next add the chopped green chilli, tomato puree and 500ml tap water. Stir well.
• Now mix in the chicken breast that was sealed off earlier. Or if using pre cooked / leftover turkey or chicken now is the time to slice or shred this and add to the soup. Mix well and bring everything to a simmer.
• Finally return to the split peas - taste test to see if they are cooked through and soft. If so, drain and transfer to the soup. Mix well one last time.
• If the soup appears a little thin, continue to simmer on a low heat until reduced down to the right consistency.
• Serve up and top with creme fraiche, spring onions and fresh coriander. Or transfer and store in sealable containers. This soup will keep well in the fridge for up to 3 days or in the freezer for up to 3 months.

Notes

Click here to see the traffic light nutritional info for this recipe

Nutrition

Serving: 460g | Calories: 470kcal | Carbohydrates: 49.7g | Protein: 49g | Fat: 10g | Saturated Fat: 3.4g | Potassium: 240mg | Sugar: 10.2g

The post Spicy Chicken Soup (/leftover turkey soup) appeared first on ProperFoodie.

What is in a Rustic Hungarian Mushroom Soup?

Hungarian mushroom soup is a rich, creamy mushroom recipe, which includes a good helping of Hungary’s most treasured spice: paprika.

The combination of chunky mushrooms and sweet, peppery paprika produces a robust, earthy and flavoursome soup that is just crying out for a dollop of sour cream!

What is in Creamy Hungarian mushroom soup?

This soup uses just a few common ingredients:

• Butter
• Onion 
• Mushrooms (I use closed cup and shiitake mushrooms)
• Plain flour
• 2 ½ tsps. paprika (I use standard paprika, but use Hungarian if you can get hold of it)
• White wine
• Good quality vegetable stock
• Soy sauce
• Semi skimmed milk
• Soured cream
• Lemon juice
• Dried or fresh dill
• Salt and pepper
• Fresh parsley
• Extra sour cream for topping

RECIPE TIP: Although the dish is titled Hungarian Mushroom Soup, it is not essential to use Hungarian paprika. Standard paprika will work fine. However, the use of authentic Hungarian paprika, which has a deep red colour and sweeter flavour, would undoubtedly produce a richer, sweeter soup.

How to prepare Hungarian mushroom soup

1. In a large pan, fry the onions in butter until soft, then add the mushrooms and cook for another 2 minutes.
2. When the mushrooms start to soften, sprinkle with flour and paprika and mix in well.
3. Next, add the white wine and scrape up any bits of flour/paprika stuck to the base of the pan. Then gradually add the stock, milk and soy sauce and stir continually, until the soup starts to boil and thicken.
4. Take the soup off the heat and allow to cool slightly before adding the sour cream, then stir in well. (IMPORTANT NOTE: adding the sour cream whilst still on the heat will cause it to curdle!)
5. Add the lemon juice, dill, and seasoning to taste.
6. Serve with freshly chopped parsley and extra dollops of sour cream.

Can you freeze this soup?

Yes, Hungarian mushroom soup can be frozen. Allow to fully cool before transferring to an airtight container. Freeze for up to 3 months and defrost thoroughly before reheating. Reheat in a pan and ensure the soup is piping hot throughout before serving.

STORING TIP: Freshly made soup will also keep in the fridge, in a sealed container, for 2 days.

What to Serve with this recipe?

An indulgent dish like this definitely requires an indulgent pairing and something that you can dunk into all that creamy, mushroomy goodness!

Without a doubt, this soup pairs well with fully loaded sandwiches. Any kind of grilled cheese will work well, and in particular, a Mushroom grilled cheese sandwich would pair up amazingly. You could also try this soup with Paprika chicken wraps or a fully loaded Beef brisket burrito!

Grab yourself a massive bowl and get ready for a delicious creamy and simple soup recipe like you’ve never tasted before! Enjoy!

Other soups you might like:

• Leek and potato soup
• Cauliflower soup
• Pea and ham soup
• Spicy chicken soup
• Tuscan ribollita soup
• Chicken noodle soup
• Clam chowder
• Celeriac and potato soup
• Pea and samphire soup
• Pumpkin soup
• Mulligatawny chicken and wild rice soup
• Celery, apple and blue cheese soup
• Butternut squash soup

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Hungarian Mushroom Soup

Hungarian mushroom soup is a rustic, comforting dish using paprika, soy sauce, and sour cream for an earthy, simple mushroom soup recipe you’ll love!

Course Appetizer, Main Course, Soup, starter

Cuisine hungarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

0 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 214.5kcal

Author By: Debbie Jones

Ingredients

• 30 g butter
• 150 g Onion finely chopped
• 500 g mushrooms I used closed cup and shiitake
• 3 tablespoon plain flour
• 2 ½ teaspoon paprika I used standard, but use Hungarian if you can get hold of it
• 100 ml white wine
• 300 ml good quality vegetable stock
• 3 tablespoon light soy sauce
• 200 ml semi skimmed milk
• 3 tablespoon soured cream
• Juice of half a lemon
• 3 teaspoon dried dill
• Salt and pepper
• 20 g chopped parsley
• Extra soured cream for topping

Instructions

• In a large pan melt the butter and fry the onions until soft. Next add the mushrooms and stir fry for a further 2 minutes.
• When the mushrooms start to soften sprinkle with flour and paprika and mix in well.
• Next add the white wine and scrape up any bits of flour/paprika that are stuck to the base of the pan. Once the wine has reduced by half, gradually add the stock, milk and soy sauce and stir continually until the soup starts to boil and thicken.
• Take the soup off the heat and allow to cool slightly before adding the soured cream then stir in well. (Note - adding the soured cream whilst still on the heat will cause it to curdle).
• Finally, stir in the dill and lemon juice and season to taste.
• Serve with freshly chopped parsley and extra blobs of soured cream.

Video

Notes

Click here to see traffic light nutritional info for this recipe

Nutrition

Serving: 363g | Calories: 214.5kcal | Carbohydrates: 17.9g | Protein: 8g | Fat: 11.9g | Saturated Fat: 7.1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.6g | Sodium: 880mg | Sugar: 9.9g

I first shared this Hungarian Mushroom Soup recipe on the Sunday Supper Movement site, where I am a contributor.

The post Hungarian Mushroom Soup appeared first on ProperFoodie.

Please note that this post contains affiliate links to a product I am recommending on the Fish Society website, which means if you click a link and then go on to purchase a product, I will receive a small percentage – this will not affect the amount you pay. If you do click and buy – Thank you for helping in the continuation of this blog, it really means a lot!! I will only ever link to and promote products that I have tried and tested myself.

Clam Chowder Recipe

There are a handful of recipes that have stayed with me since travelling around the world in 2012. Clam chowder in a sourdough bread bowl from Fishermans Wharf in San Francisco is one of these.

Surely, the most luxurious soup there is. Its rich and creamy, and chocker full of potatoes and fresh clams. There are, of course, a couple of other stand out dishes from our travels; mainly, Thai green curry and Thai red curry, and of course not forgetting the incredible Amarone risotto we had for our wedding breakfast starter in Italy. But, none of these were served to us in a freshly baked sourdough bread bowl or made with clams that had been in the sea just a few hours earlier. So clearly, this dish is a winner in many respects.

How many types of Clam chowder are there?

There are two types of clam chowder. The clam chowder we had in San Francisco is known as a New England clam chowder or Boston clam chowder. Typically the New England clam chowder is white, creamy and made with potatoes. The other type is the Manhattan clam chowder which, is red and made with tomatoes - a recipe for another time perhaps.

What is clam chowder made of?

This clam chowder recipe is a mixture of onions, potatoes, bacon, white wine, milk, herbs and cream. The main ingredient is of course clams! I've used white whole-shell meretrix clams, very kindly provided by the lovely people over at The Fish Society.

Who are The Fish Society?

The fish society is an online fish monger, supplying the whole of the UK and beyond, into Europe and even the US. Fish lands in the UK fishing ports and is auctioned on day one and on day two its frozen by The Fish Society, ready to be shipped out to customers. Their products are frozen soon after being caught which, maintains the freshness of the fish and ensures that they can supply the widest possible variety.

Living in a small town, nowhere near to the sea, good quality and wide varieties of fish can be hard to come by. So I absolutely love the idea of a online fish monger delivering quality, frozen fish to my front door. Especially when it means I can get hold of a bag full of clams for under a tenner or even order a bit of lobster if it takes my fancy!!

Clam Chowder Ingredients

To make clam chowder you will need a few basic ingredients:

• 1kg frozen whole shell clams
• Chopped smoked bacon
• Butter
• Onion
• Garlic clove
• Potatoes
• Flour
• White wine
• Semi skimmed milk
• Bay leaves
• Sprigs of fresh thyme
• Cream
• Fresh parsley
• Sourdough bread to serve

How do you make homemade clam chowder?

1. If using pre cooked frozen meretrix clams from The Fish Society, remove these from the freezer at least 6 hours before preparing the dish and leave on the side to fully defrost. If using canned clams or fresh clams no preparation is required.
2. Pan fry 50g chopped smoked bacon until golden. Remove half of the bacon and set to one side for a topping later on.
3. With the remaining bacon still in the pan add 50g butter and melt. Then add 1 chopped onion and 1 clove of minced garlic. Pan fry on medium until soft then add 300g of cubed potatoes and continue to stir fry for another 5 minutes.
4. Next add 2 tablespoon of plain flour to the onion and potato mix, which will help to thicken the chowder along with the starch from the potatoes. Stir in and then add the wine. Use the wine to deglaze the pan (scrape bits off the bottom). When the wine has reduced by half start to gradually add the milk, whilst continually stirring.
5. Once all the milk has been added bring the chowder to the boil then place on the lid and simmer for 20 minutes or until the potatoes are cooked.
6. If using fresh raw clams cook these now until the shells open. Discard any unopened shells. Remove cooked clams from their shells and save a few shells for decoration later.
7. If using canned clams or the pre cooked, frozen meretrix clams then theres no need to cook these. Just remove the shells from the defrosted meretrix clams and save a few shells to use as decoration later.
8. Once the potatoes are soft add the cooked clams to the chowder. Bring the chowder back to a simmer and cook for a couple of minutes to ensure the clams are fully heated through.
9. Take the chowder off the heat and allow to cool for a couple of minute before stirring in the cream. IMPORTANT TIP: don't add the cream whilst the chowder is still on the heat as this will cause the cream to curdle.
10. Add any saved shells for decoration and then top with bacon and freshly chopped parsley. Serve with sourdough bread.

What can I eat with clam chowder?

If you are going to eat anything with clam chowder I highly recommend the traditional sourdough. Either large pieces to dunk or if you're feeling adventurous, hollow out a loaf of sourdough and use this as your bowl. A wonderful tradition created by the Boudin bakery, which can be found at the start of Fisherman's Wharf, San Francisco.

How do you store this recipe?

Once the clam chowder is fully cooled transfer to a sealable container and keep in the fridge for up to 3 days. To reheat transfer to a large pan and slowly heat on the stove. Stir continually and cook until the chowder is just about simmering to prevent the cream from curdling. If you've used fresh or canned clams you can freeze the chowder for up to 3 months. Thoroughly defrost before reheating as above. If using frozen clams you should only refrigerate the chowder - do not freeze.

For more fishy inspiration check out The Fish Society website. Enjoy the chowder! - And if you haven't already, and you happen to be in the area, definitely check out clam chowder at Boudins Bakery in San Fran!

Love creamy chowder? Why not try this creamy Hungarian mushroom soup or this Creamy mushroom pasta.

Other Fish Recipes

• Classic Fish Pie Recipe
• Fish Biryani
• Healthy Fish and Chips
• Frozen salmon traybake
• Italian Sea bass Recipe
• Haddock Risotto

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Clam Chowder

Creamy clam chowder made with meretrix frozen clams, chunky potato and smokey bacon. Served with fresh parsley and pieces of soft sourdough bread for dipping. This delicious clam chowder soup recipe is my favourite way to enjoy clams and has been directly inspired by the clam chowder on Fisherman's Wharf.

Course Appetizer, fish, main meal, Soup, starter, starter or main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

0 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 445.7kcal

Author By: Debbie Jones

Ingredients

• 1 kg frozen whole shell clams alternatively use fresh or canned
• 125 g Chopped smoked bacon
• 50 g Butter
• 160 g Onion
• 1 Garlic clove
• 300 g Potatoes peeled and cubed
• 2 tablespoon Plain flour
• 100 ml White wine
• 200 ml Semi skimmed milk
• 2 Bay leaves
• 3 Sprigs of fresh thyme
• Water - add until happy with consistency
• 100 ml Cream
• 20 g Fresh parsley
• Sourdough bread to serve

Instructions

• If using pre cooked frozen meretrix clams from The Fish Society, remove these from the freezer at least 6 hours before preparing the dish and leave on the side to fully defrost. If using canned clams or fresh clams no preparation is required.
• Pan fry 50g chopped smoked bacon until golden. Remove half of the bacon and set to one side for a topping later on.
  
• With the remaining bacon still in the pan add 50g butter and melt. Then add 1 chopped onion and 1 clove of minced garlic. Pan fry on medium until soft then add 300g of cubed potatoes and continue to stir fry for another 5 minutes.
  
• Next add 2 tablespoon of plain flour to the onion and potato mix, which will help to thicken the chowder along with the starch from the potatoes. Stir in and then add the wine. Use the wine to deglaze the pan (scrape bits off the bottom). When the wine has reduced by half start to gradually add the milk, whilst continually stirring.
  
• Once all the milk has gone into the pan, add the bay leaves and sprigs of thyme. Check consistency and add 100-200ml of water if the soup appears too thick.
  
• Bring the chowder to the boil then place on the lid and simmer for 20 minutes or until the potatoes are cooked.
• If using fresh raw clams now is the time to get these into boiling water and cook until the shells open. Discard any unopened shells. Remove cooked clams from their shells and save a few shells for decoration later.
• If using canned clams or the pre cooked, frozen meretrix clams then theres no need to cook these. Just remove the shells from the defrosted meretrix clams and save a few shells to use as decoration later.
• Once the potatoes are soft add the cooked clams to the chowder. Check consistency again and add water if required. Bring the chowder back to a simmer and cook for a couple of minutes to ensure the clams are fully heated through.
  
• Take the chowder off the heat and allow to cool for a couple of minute before stirring in the cream.
  

IMPORTANT TIP:

• don't add the cream whilst the chowder is still on the heat as this will cause the cream to curdle.

Serve:

• Add any saved shells for decoration and then top with bacon and freshly chopped parsley. Serve with sourdough bread.
  

Recipe tip:

• If you are using frozen, cooked clams and you don't have time to defrost them you can add the frozen clams in their shells directly to the chowder. This of course means that all clams will be in shells when you serve the dish. - And although this looks pretty it makes eating this recipe a little more time consuming. You will also need a bigger pan and the clams should be simmered for longer to ensure they are fully reheated.

Video

Notes

Click here to see Traffic light nutritional info for this recipe

Nutrition

Serving: 338g | Calories: 445.7kcal | Carbohydrates: 25g | Protein: 15g | Fat: 30.7g | Saturated Fat: 17.6g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 8.6g | Sodium: 600mg | Sugar: 7.2g

PIN FOR LATER

The post Clam Chowder (Recipe video + Step-by-Step guide) appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

Chicken noodle soup is a great recipe for using up the week’s leftovers. Not only is this soup recipe full of vegetables its also perfect for using the more budget-friendly cuts of chicken, like chicken legs and thighs.

The recipe below uses three large chicken thighs with the skins on, and chopped up onion, carrot and celery. Cooked up in large pan, these ingredients combine to create a full flavoured broth, perfect for holding noodles.

🥘 Ingredients

To make chicken noodle soup you will need:

• Skin on chicken thighs
• Oil and dried rosemary
• Minced garlic
• Onion chopped
• Carrot chopped
• Celery chopped
• Stock cube in water or retail pre-made stock
• Bay leaves
• Dried medium egg noodles
• Salt and pepper
• Fresh parsley

Ingredient notes

Chicken: Any cut of chicken will work well in this recipe from leftover Sunday dinner chicken to freshly cut chicken breast. If you are using cooked leftover chicken, this can just be added at the end.

Vegetables: Onion, carrot and celery are the basic veg that add a great flavour to any one pot recipe. I recommend using at least these three vegetable. But you have any other leftover veg lying around then definitely chop it up and pop it in as well.

Stock: Choose a good quality stock as this will make the base of soup.

Noodles: Medium noodles are a good option for this recipe as they hold together well in the soup.

🔪 Step by step instructions

1. Pan fry the chicken thighs in oil and rosemary until skin is browned, then remove the thighs from the pan and set to one side. 
2. In the same pan add the minced garlic, chopped onion, carrot and celery and fry until soft.
3. Add the stock to the vegetables and bring to a simmer. When simmering return the thighs to the pan along with 2 bay leaves, pop on the lid and cook for 20 minutes.
4. After 20 minutes, remove the thighs from the pan. Add the dried noodles to the broth and simmer until noodles are cooked through. Separate the chicken meat from the skin and bones and then shred the meat. Skin and bones can be discarded.
5. Once the noodles are cooked stir in the cooked shredded chicken and season to taste.
6. Top with fresh parsley and serve.

❓ Frequently asked questions

🍵 Other soup recipes:

• Leek and potato soup
• Cauliflower soup
• Pea and ham soup
• Spicy chicken soup
• Hungarian mushroom soup
• Tuscan ribollita soup
• Roast Pumpkin Soup
• Clam chowder

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

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Chicken Noodle Soup

Homemade chicken noodle soup is a one pan soup recipe made with juicy chicken thighs, wholesome chopped veggies and a flavourful broth. This easy chicken noodle soup is easy to make from scratch and will quickly become a weeknight favourite!

Course Appetizer, Main Course, Soup, starter

Cuisine American, British

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 520kcal

Author By: Debbie Jones

Equipment

• large pan

Ingredients

• 500 g Skin on chicken thighs or chicken breasts, leftover chicken or rotisserie
• 1 tablespoon oil
• ½ teaspoon dried rosemary
• 3 cloves minced garlic
• 120 g chopped onion 1 medium onion
• 150 g chopped carrot 2 medium carrots
• 150 g chopped celery 4 sticks
• 500 ml chicken stock
• 2 Bay leaves
• 180 g dried medium egg noodles
• Salt and pepper to taste
• 4 tablespoon Fresh parsley

Metric - US Customary

Instructions

• Pan fry the chicken thighs in oil and rosemary until skin is browned, then remove the thighs from the pan and set to one side.
  500 g Skin on chicken thighs, 1 tablespoon oil, ½ teaspoon dried rosemary
• In the same pan add the minced garlic, chopped onion, carrot and celery and fry until soft.
  3 cloves minced garlic, 120 g chopped onion, 150 g chopped carrot, 150 g chopped celery
• Add the stock to the vegetables and bring to a simmer. When simmering return the thighs to the pan along with 2 bay leaves, pop on the lid and cook for 20 minutes.
  500 ml chicken stock, 2 Bay leaves
• After 20 minutes, remove the thighs from the pan. Add the dried noodles to the broth and simmer until noodles are cooked through. Separate the chicken meat from the skin and bones and then shred the meat. Skin and bones can be discarded.
  180 g dried medium egg noodles
• Once the noodles are cooked stir in the cooked shredded chicken and season to taste.
  Salt and pepper to taste
• Top with fresh parsley and serve.
  4 tablespoon Fresh parsley

Video

Notes

Chicken: Any cut of chicken will work well in this recipe from leftover Sunday dinner chicken to freshly cut chicken breast. If using pre cooked leftover or rotisserie chicken; skip step 1 and instead of adding the thighs in step 3 just move to adding the noodles. Shred your cooked chicken and add at the end.

Vegetables: Onion, carrot and celery are the basic veg that add a great flavour to any one pot recipe. I recommend using at least these three vegetable. But you have any other leftover veg lying around then definitely chop it up and pop it in as well.

Stock: Choose a good quality stock as this will make the base of soup. The stock can reduce down quite quickly, so have extra hot water available to top up the soup as it cooks.

Noodles: Medium noodles are a good option for this recipe as they hold together well in the soup.

Does chicken soup help clear colds? Some studies show that chicken noodle soup can help clear nasal passageways, which is helpful when you have a cold. This is thought to be due to the heat, the aroma, and the taste.
This recipe is also generally high in protein, vitamins and minerals, and so provides a well-balanced meal promoting general wellness.

Is this soup gluten free? Egg noodles and some brands of stock can contain gluten. For a gluten free recipe replace the noodles with rice noodles and use a gluten free stock.

How to store? Completely cool then store in air tight container in the fridge for up to 3 days or the freezer for up to 3 months. Noodles tend to not freeze and reheat well. So if you plan to freeze this recipe, leave out the noodles. Instead, add the noodles in when you have defrosted and are reheating the soup. Defrost thoroughly and reheat in a pan until piping hot.

Nutrition

Serving: 476g | Calories: 520kcal | Carbohydrates: 45g | Protein: 28g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 378mg | Potassium: 752mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6889IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 2mg

This post was first published in Jul 2019. Updated in Nov 2021 with new step by step instructions and expert tips.

I first shared Chicken Noodle Soup on the Sunday Supper Movement site, where I am a contributor.

The post Chicken Noodle Soup appeared first on ProperFoodie.

Can you make this recipe without cream?

Although most soups will benefit tremendously from a big dollop of cream, cauliflower soup is one of those recipes that can manage a velvety, creamy finish all on its own. Admittedly, there is some semi skimmed that goes into this soup recipe, but the rest of that delicious, creaminess is from the cauliflower itself. Give it 20 minutes to simmer in some stock, or 15 minutes to roast in the oven and the soft, fluffy florets will blitz down into an irresistibly, creamy soup in a matter of seconds.

Whether you use roasted cauliflower of cauliflower boiled in veggie stock, the results will always be the same - full flavoured and velvety smooth. However, see the end of this post if you are looking to make a cream of cauliflower soup recipe.

Ingredients for cauliflower soup

This easy soup recipe requires just a few simple ingredients, many of which I already had at home:

• ½ tablespoon Olive oil
• 1 clove garlic finely chopped
• 3 large banana shallots (or 6 small) (150g) roughly diced
• 1 medium cauliflower (600g) leaves removed and chopped into small florets
• ½ teaspoon ground nutmeg
• 450ml vegetable stock
• 300ml semi skimmed milk
• Seasoning

How to make cauliflower soup

1. Heat the oil in a large saucepan. Add a clove of finely chopped garlic and 150g of roughly chopped shallots. Fry gently until soft.
2. Recipe tip: for extra flavour, fry the shallots in the pan until caramelised
3. Next, add the cauliflower florets and half a teaspoon of ground nutmeg.
4. Then pour in 450ml of veg stock and 300ml of semi skimmed milk.
5. Gently bring the soup to the boil and then cover and simmer for 20 minutes or until cauliflower is soft.
6. Transfer the contents of the pan to a processor and blend until smooth.
7. Recipe tip: Add the chunky parts of the soup to the processor first and gradually add the liquid as you blend.
8. Add more liquid to thin out and reach your desired consistency.
9. Return the soup to the pan to reheat if necessary, then taste and season.
10. Recipe tip: For a super smooth soup blend for an extra 2 minutes and then pass soup through a sieve.
11. Serve in bowls with crusty bread.

Different types of cauliflower soup

This recipe is the most basic of soup recipes and is pretty damn good just as it is. However, cauliflower is a versatile vegetable and so if you're looking for a soup with a bit more punch, why not try one of the options below:

How to make cauliflower cheese soup

For cauliflower cheese soup follow the recipe above and after blending return the soup to the pan. Gently reheat the soup and add 50g of grated cheddar (or your preferred hard cheese. Stir well until the cheese has fully melted. For an extra kick stir in a teaspoon of mustard or serve with a dash of Worcestershire sauce.

How to make this soup spicy

Cauliflower is a great vegetable for taking on other flavours and will soak up spices like a sponge. To make a spicy or curry-flavoured cauliflower soup follow the recipe above but coat the cauliflower with spices before adding to the pan. For a spicy kick first coat the uncooked cauliflower florets in half tablespoon oil then mix: 1 teaspoon paprika, ½ teaspoon cayenne pepper, and ½ teaspoon hot chilli powder. For something a little milder with more of a curry flavour, mix with: 1 teaspoon ground cumin, 1 teaspoon curry powder, ½ teaspoon turmeric and 1 teaspoon ground coriander.

Curried soup is great served with freshly baked naan bread. Its also ideal for bulking out with moroccan ingredients like chickpeas: spiced cauliflower and chickpea soup.

How to make vegan cauliflower soup

To make this recipe vegan, simply replace the milk with plant milk (i.e. - almond milk) or remove the milk completely and replace with extra vegetable stock.

How to make roasted cauliflower soup

Roasted cauliflower gives this soup and extra layer of smokey, nutty flavours, which is especially good combined with the melted cheese or curry spices from the above ideas. Simply coat the raw cauliflower florets in oil (and spices if you like) then roast on a tray in the oven for 15-20 minutes or until the edges are just starting to char. Then continue with the recipe above, the only difference being that you will only need to simmer the soup for 10 minutes, rather than 20 minutes, before blending.

Roasted cauliflower is also fantastic in a roasted cauliflower salad.

How to make this recipe super creamy

This recipe is one thats creamy all on its own. The mild flavour and soft texture of the cauliflower means that a quick blitz in the blender will give a lusciously creamy result every time. However, if you are looking for extra creaminess or even wanting to call your soup 'cream of cauliflower' then you may want to add in a little cream.

To make this soup a cream of cauliflower recipe simply return your soup to the pan after blending and gently reheat. Once its piping hot remove from the heat and stir in 150ml of double cream, then serve. Alternatively you could stir in 3 tablespoon of soured cream (particularly good if you've made the spicy or curried cauliflower soup), or replace the milk in this recipe with a can of coconut milk for a creamy cauliflower and coconut soup - delicious.

Can you freeze this recipe?

This soup recipe can be frozen for up to 3 months. Once your soup is fully cooled transfer to sealable containers and pop into the freezer. Defrost thoroughly before reheating, either on the side for a few hours or in the microwave for 5 - 10 minutes with lid removed. Then gently reheat in a pan until the soup just about boils.

Other homemade soup recipes to try:

• Leek and potato soup
• Ribollita soup
• Pea and ham soup
• Hungarian mushroom soup
• Chicken noodle soup
• Celeriac and potato soup
• Pea and samphire soup
• Pumpkin soup
• Mulligatawny chicken and wild rice soup
• Celery, apple and blue cheese soup

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Cauliflower Soup

Creamy cauliflower soup is the perfect healthy recipe for when you need a quick nutritious meal and a helping of something that's warm and comforting. This cauliflower soup recipe has no stodgy ingredients or full fat cream but still provides rich and creamy flavours from its caramelised shallots and fluffy cauliflower. Its made with just a few simple and healthy ingredients and can be on the table in under 30 minutes.

Course Appetizer, starter or main

Cuisine British

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 114.7kcal

Author By: Debbie Jones

Equipment

• Large saucepan
• Food processor or hand blender

Ingredients

• ½ tablespoon Olive oil
• 1 clove garlic finely chopped
• 3 large banana shallots or 6 small (150g) roughly diced
• 1 medium cauliflower 600g leaves removed and chopped into small florets
• ½ teaspoon ground nutmeg
• 450 ml vegetable stock
• 300 ml semi skimmed milk
• Seasoning and crusty bread to serve

Instructions

• Heat the oil in a large saucepan. Add a clove of finely chopped garlic and 150g of roughly chopped shallots. Fry gently until soft.
• Recipe tip: for extra flavour, fry the shallots in the pan until caramelised
  
• Next, add the cauliflower florets and half a teaspoon of ground nutmeg.
  
• Then pour in 450ml of veg stock and 300ml of semi skimmed milk.
  
• Gently bring the soup to the boil and then cover and simmer for 20 minutes or until cauliflower is soft.
  
• Transfer the contents of the pan to a processor and blend until smooth.
  
• Recipe tip: Add the chunky parts of the soup to the processor first and gradually add the liquid as you blend. Add more liquid to thin out the soup and stop when you reach your desired consistency.
  
• Return the soup to the pan to reheat if necessary, then taste and season.
  
• Recipe tip: For a super smooth soup blend for an extra 2 minutes and then pass soup through a sieve.
• Serve in bowls with crusty bread.

Video

Notes

How to make cauliflower cheese soup

For cauliflower cheese soup follow the recipe above and after blending return the soup to the pan. Gently reheat the soup and add 50g of grated cheddar (or your preferred hard cheese. Stir well until the cheese has fully melted. For an extra kick stir in a teaspoon of mustard or serve with a dash of Worcestershire sauce.

How to make spicy cauliflower soup

Cauliflower is a great vegetable for taking on other flavours and will soak up spices like a sponge. To make a spicy or curry-flavoured cauliflower soup follow the recipe above but coat the cauliflower with spices before adding to the pan. For a spicy kick first coat the uncooked cauliflower florets in half tablespoon oil then mix: 1 teaspoon paprika, ½ teaspoon cayenne pepper, and ½ teaspoon hot chilli powder. For something a little milder with more of a curry flavour, mix with: 1 teaspoon ground cumin, 1 teaspoon curry powder, ½ teaspoon turmeric and 1 teaspoon ground coriander. Curried cauliflower soup is great served with freshly baked naan bread. Its also ideal for bulking out with moroccan ingredients like chickpeas: spiced cauliflower and chickpea soup.

How to make vegan cauliflower soup

To make this recipe vegan, simply replace the milk with plant milk (i.e. - almond milk) or remove the milk completely and replace with extra vegetable stock.

How to make roasted cauliflower soup

To make roasted cauliflower soup, simply coat the raw cauliflower florets in oil (and spices if you like) then roast on a tray in the oven for 15-20 minutes or until the edges are just starting to char. Then continue with the recipe above, the only difference being that you will only need to simmer the soup for 10 minutes, rather than 20 minutes, before blending.

How to make cauliflower soup creamy

To make cream of cauliflower soup simply return your soup to the pan after blending and gently reheat. Once its piping hot remove from the heat and stir in 150ml of double cream, then serve. Alternatively you could stir in 3 tablespoon of soured cream (particularly good if you've made the spicy or curried cauliflower soup), or replace the milk in this recipe with a can of coconut milk for a creamy cauliflower and coconut soup - delicious.

Can you freeze cauliflower soup?

Cauliflower soup can be frozen for up to 3 months. Once your soup is fully cooled transfer to sealable containers and pop into the freezer. Defrost thoroughly before reheating, either on the side for a few hours or in the microwave for 5 - 10 minutes with lid removed. Then gently reheat in a pan until the soup just about boils.

Nutrition

Serving: 378g | Calories: 114.7kcal | Carbohydrates: 11.7g | Protein: 9.6g | Fat: 4g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Sodium: 280mg | Fiber: 3.2g | Sugar: 9.5g

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