1. English Marrowfat Pea Soup Recipe
Pea soup may not seem like the best thing but trust me when I say that it is super delicious. If you like mushy peas you will absolutely love this. When served with our homemade flatbread it is one of those dishes that becomes a luxury. Don’t settle for garden peas, marrowfat peas are a must! If you want to make the recipe vegan just swap out the beef stock for a vegetable stock, and use a suitable cream and butter, it will still be really tasty!
- Groundnut Oil (drizzle)
- Onion (1)
- Stock Cube (300ml)
- Garlic Puree (1tsp)
- Black Pepper
- Sea Salt (Pinch)
- Butter (1tsp)
- Dried Basil (Pinch)
- Marrowfat Peas (2 tins)
- Cream (Drizzle - Optional)
- Finely chop up an onion then add a drizzle of oil to a pan, and a little butter to sautée until lightly caramelised.
- Meanwhile dissolve a stock cube with 300ml of water, add some garlic puree, dried basil, and black pepper.
- Add the tins of marrowfat peas to your caramelised onion and then add the stock.
- Let it simmer for 5 minutes to soften the peas.
- Once it has cooled place it in the blender and blitz it up.
- Put it back on the heat and add a little water to loosen the soup up, warm it, drizzle with cream if you’d like and serve with some yummy bread. Enjoy!
2. Thai Prawn Noodle Soup Recipe
Preparation time: less than 10 mins
Cooking time: 15 to 30 mins
This is a delicious seafood noodle soup that has quite an aroma and deep flavour. It is quick to make, and the recipe can be adjusted to your taste. We used fresh scotch bonnet chilli which packed a fiery punch but you can use chilli or powder to your preference. Similar to Tom Yum Soup but cooked much faster on a shorter time schedule!
Everything is finely diced to ensure fast cooking, this Asian dish will light your taste buds, and get you all warmed up inside! Follow our recipe for a refreshingly different soup or swap out the prawns for tofu making it a vegan dish, chicken or a thinly sliced steak. This makes for a fantastic starter or main with other Asian inspired dishes, or for a unique twist, try it with a simple flatbread.
- 4 tsp light soy sauce
- 4 tsp dark soy sauce
- fresh chilli
- 2 cloves of garlic
- 2 stock cubes and water
- 3 tsp Thai seven spice
- 3 chestnut mushrooms
- 6 spring onions
- Thumb-size piece of ginger
- olive oil
- 270 prawns
- 300g noodles
- Finely chop up garlic, spring onion, ginger, mushrooms, and chilli
- Place a large saucepan on a low heat, and drizzle with olive oil.
- Add the finely chopped chilli, and 2 cloves of garlic. Cook for a few minutes (don’t let it burn), then add your prawns.
- Prepare your 2 stock cubes with water, add your soy sauce, and your Thai seven spice to it, mix well and then pour it into your saucepan.
- Bring to the boil, then add your noodles. Reduce the heat to a simmer for 5-10 minutes then serve.
3. Mulligatawny soup recipe
Mulligatawny soup is a South Indian / Sri Lankan dish derived from the Tamil words mole goo (pepper and tunee (water). It is usually served with dry curry and rice. This dish is vegetarian; however, meat-eaters can use meat stock and add cooked meat at the end of cooking. The meat we would recommend adding is chicken
Chilli is not for everyone, so if you do not like chilli, do not add it. With the stock, if you can make fresh, it will taste the best, but if you do use a stock cube, be careful of how much salt you add to the dish as it could become too salty. The soup is rated as one of the best Indian soups. During the 1800s - it was based on an Indian dish but it was adapted to appeal more to the fussy British soldiers during the Raj.
- Vegetable or chicken stock (900ml)
- Medium onion (1)
- Garlic clove (1)
- Ghee (1 tbsp)
- Green chillies (2)
- Cooked rice (1 tbsp)
- Tamarind juice (2 tbsp)
- Chicken (Optional)
- Mustard seeds (1/2 tsp)
- Fenugreek seeds (1/2 tsp)
- Turmeric (1/2 tsp)
- Ground cumin (1/2 tsp)
- Ground coriander (1/2 tsp)
- Black pepper (1 tsp)
Prepare all of your ingredients to have them ready, then heat the stock in a saucepan. Whilst that is heating, finely chop the onion, garlic and then sauté in a frying pan with the ghee until golden brown. After that, add all of the spices and cook for a few minutes. Combine all of the ingredients and simmer for 15 minutes, season to taste and serve hot.
4. Roasted butternut squash soup
This recipe is a fantastic way of getting veggies into the family. The soup is excellent for a light lunch or starter and is perfect during the winter. We love roasted butternut squash soup with homemade bread rolls. To make this soup extra special, when serving, you can add a splash of double cream, some fresh herbs to garnish and black pepper.
- Whole butternut squash (1)
- Potatoes (3)
- Carrot (1)
- Brown onion (1)
- olive oil
- Chicken or vegetable stock (600ml)
- salt and pepper to taste
- chilli powder (1/2 tsp optional)
- Garlic cloves (3)
- Dried oregano (pinch)
To begin, preheat your oven to gas mark 5. start to peel and chop the butternut squash. Chop the squash into small cubes around 1-2 inches big. Place on an oven dish, drizzle with olive oil, sprinkle salt, pepper, and oregano on top, and add the garlic cloves.
Place into the oven for 30 minutes. While cooking, peel and chop the potatoes, carrot and onion. Once the squash is roasted, take it out of the oven and place it into a large pan with the carrots, potato and onion. Remove the garlic skin and add the garlic back to the pan.
Pour in the stock to cover the veg. Once the veg is soft, turn off the hob and allow it to cool for 20 minutes, then blend at high speed until you have soup consistency. Give the soup a taste and season more if needed, and heat and serve when ready.
5. Leek And Potato Soup
Preparation time less than 30 mins
Cooking time 10 to 30 mins
This is a popular midweek dinner in our household. I love to make it for my fiancé and two children, who adore it! It also makes for a lovely light lunch with some fresh crusty rolls. It's healthy, tasty, and is the best type of comfort food, the soup of the day! Traditional leek and potato soup are known as Vichyssoise which originates in France in the region of Vichy.
The authentic version of this soup is commonly served cold, however, my recipe is inspired from the many leek and potato soup variations that I have tasted whilst traveling. This soup is served all over the world and is one of the most popular soups you can get.
- 2 leeks
- 5 white potatoes
- Vegetable stock cube
- Sea Salt & Black pepper
- Start by peeling the potatoes, and trimming your leeks removing any withered yellow or brown bits. Then finely chop your leeks, potatoes and fry on a medium heat using any oil of your choice, we like a good quality olive oil or organic rapeseed. Fry for only a few minutes and then add 500ml of water and a stock cube. Bring it to a boil and then reduce the heat and simmer with a lid on until the potatoes become soft.
- Once the potatoes have become soft, remove the pan from the heat and let the mixture cool completely before blending, if you cannot wait then you will need a high quality blender that can be used whether hot or cold. Once it has blended bring it back to the pan, season well with sea salt and black pepper to taste and serve immediately with some nice toasted bread rolls or alternatively top with some croutons. Bon appetit!
- In my personal opinion, this recipe is perfect, and I love pepper and believe that it benefits from a lot of it. It really helps compliment the other flavours. Enjoy!
6. Asian chicken noodle soup recipe
This is my own recipe and I cannot tell you how truly amazing it is. It’s inspired by Asian cookery and each time I make it, the ramen varies depending on the ingredients I have on hand. To make this recipe you will need chicken bones preferably from a whole carcass for maximum flavour. I usually have a roast chicken the night before, and save a little meat for the soup the next day.
- Chicken bones, fat, and skin
- Cloves of garlic (3)
- ½ tsp fennel seeds
- Green cardamom pods (4)
- ¼ tsp cinnamon
- Fresh chilli or powder (on preference)
- ½ tsp mild curry powder
- Thumb size piece of ginger
- Leftover roast chicken
- Vegetables (Cabbage, Sweetcorn etc.)
- Sea salt & black pepper
You want to place your chicken bones, fat, skin into a large saucepan or pressure cooker. Add water to cover it, throw in a few cloves of garlic on preference, around half a tsp of fennel seeds, about four green cardamom pods, ¼ tsp of cinnamon, half or a whole red chilli depending on preference, 1 tsp of mild curry powder, small thumb size piece of ginger.
Again I don’t always have all of these ingredients on hand and just use what I have and it always tastes so delicious so don’t worry if you’re missing a few ingredients. Also don’t worry about chopping anything, in fact, the more whole it is probably, the better.
The longer you cook this the more flavour it will have, I usually cook it for about three hours straight after our roast chicken and then I let it cool, refrigerate so I can go to bed and then I put it on the next day when I wake up on a low heat all day up until I’m ready to eat it for dinner, adding more water if necessary.
When it is ready you will need to strain the broth with a sieve catching the liquid into another large saucepan, separating the bones, herb and spice pulp. Add a little more water to the bones and pulp just to get all of that flavour and strain again.
If you are ready to eat, season to taste and then you can start adding little chunks of leftover chicken to your broth along with some sweetcorn, cabbage or whatever you like with your ramen. I recommend using real ramen noodles as let’s face it they are the best or if you don’t have any you could use the instant noodle variety, obviously you won’t need the flavour sachet packet so go ahead and bin that.
Around two packets of noodles should do, put them into the broth and once they are cooked, serve immediately. Enjoy this tasty dish. To get this flavour I experimented with Japanese, Chinese and Indian spices, and I guarantee it will be the best noodle soup you ever eat. Make sure you keep your eye on it, and add more water and stirring occasionally.