There is nothing better than warming soups to enjoy watching the fireworks on Bonfire night is there? I always like to have a mug to hand (along with a hot dog or something I have to say!)
I have popped down 5 of the best soups to enjoy for the whole family, read on to tantalise the taste buds!
- 1 tsp olive or rapeseed oil
- 2 garlic cloves, chopped
- 1 red chilli, deseeded and chopped
- 2cm chunk root ginger, chopped
- 1 stalk lemongrass, bashed
- 1 x 25g pack coriander, leaves and stalks chopped separately
- 2 tbsp red Thai curry paste
- 750ml chicken stock (made with 2 stock cubes)
- 1 small can (160ml) coconut cream
- 500g sweet potatoes, peeled and roughly chopped
- 2 skinless chicken breasts, sliced
- 1 lime, juice only
- 1 tsp sugar
- ½ tsp fish sauce
- crusty bread, to serve (optional
Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 – 3 minutes until the aromas are released.
Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.
Return to the saucepan, add the chicken and cook gently for 5 – 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.
- 400g can chopped tomatoes
- 110g pack of chorizo sausage (unsliced)
- 140g wedge Savoy cabbages
- sprinkling dried chilli flakes
- 410g can chickpeas, drained and rinsed
- 1 chicken or vegetable stock cube
- crusty bread or garlic bread, to serve
Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.
- 800g yellow or white onions, sliced
- 4 tbsp olive oil
- 1l vegetable stock
- 1 tbsp wholegrain mustard
- 1 tsp Marmite
- handful parsley, roughly chopped
- 8 thick slices bread
- 100g soft vegetarian goat’s cheese, cubed
Heat oven to 200C/180C fan/gas 6. Put the onions in a roasting tin with the oil, salt and pepper. Give it a good stir, then roast for 45 mins, stirring halfway through, until the onions are tinged brown, but not burnt.
Tip the onions into a large pan with the stock, mustard and Marmite. Bring to the boil and simmer for 15 mins, then stir in the parsley. Toast 4 of the bread slices then scatter on the cheese. Ladle the soup into bowls, pop a toast into each and serve with the extra slices of bread on the side.
- 2 tbsp rapeseed oil
- 1 onion, finely chopped
- 1 stick celery, sliced
- 1 leek, sliced
- 1 medium potato, diced
- 1 knob butter
- 1l low salt or homemade chicken or vegetable stock
- 1 head broccoli, roughly chopped
- 140g Stilton, or other blue cheese, crumbled
Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.
Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.
Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.
- small knob of butter
- 1 onion, sliced
- 2 garlic cloves, sliced
- small piece fresh root ginger, peeled and sliced
- 6 large parsnips, peeled and chopped
- 1 tsp cumin seed
- 1 tsp coriander seed
- 2 cardamom pods
- 1 tbsp garam masala
- 1.2l vegetable stock
- 150ml pot double cream
- 1 tsp olive oil
- 1 tsp toasted cumin seeds
- 1 red chilli, deseeded and sliced
- coriander leaves
Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.
Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.
In case you are wondering where the recipes have come from, they are from bbcgoodfood.com, one of the best recipe sites I know!
So that’s it! My top soups for bonfire night! Enjoy 🙂