Simple Soups

Soup has to be one of my favourite things to make and eat. You can make it as complex or as simple as you like. Personally I find the simpler the better however I've written up my top three favourite soup recipe's for you to try. Please do comment and let me know what you think and always add what YOU like i.e. if you hate garlic don't put it in and if you love basil whack a load more in! Soup's are easily adaptable and once you start you just can't stop. They're fresh, healthy, thrifty and tasty.... what's not to love?

Butternut Squash Soup

This simple soup is great on a cold day as a filling lunch-time treat. It makes fantastic flask soup for long walks!

You will need:

• One Butternut Squash: pealed and diced
• One whole bulb of Garlic
• Olive Oil
• 2 Pint Vegetable stock
• 1/2 Pint of Single Cream
• Small Grating of Nutmeg

Method:

Slice the garlic bulb in half and place in a roasting tin with the squash, a slug of olive oil and a little salt and pepper at 200 degrees for roughly 30 minutes. Roast until the squash is soft and just starting to caramelise. Then squeeze the garlic bulbs to release the puree and place into a blender with the squash pieces cream and vegetable stock. Blend until smooth! Pop back over the hob on a medium heat until warmed through grating in a very small amount of nutmeg 5 minutes before serving. Serve with warm pita bread!

Classic Mushroom Soup

My Dad's favourite and a recipe that's been in my family for years. A classic that can be glammed up for a starter at a dinner party with a swirl of cream or in a mug when you fancy a cosy comforting meal for one!

You will need:

• 30 Button Mushrooms
• 30 Chestnut Mushrooms
• 10 Porchini Mushrooms
• 1 Pint Double Cream
• 2 Pint Chicken Stock
• 3 Cloves of Garlic: pealed and crushed
• 1 Rosemary Sprig
• Olive Oil

Method:

Roast all the mushrooms in a large roasting tin with the rosemary sprig, crushed garlic and a slug of olive oil in the oven at a 200 degree heat for 20 minutes. Remove from the oven and throw away the rosemary sprigs. Place all the roasting tin ingredients in a blender with the stock and cream and blend. Blend this to your desired consistency, I prefer my mushroom soup slightly chunky however this is entirely upto you! Pop back over the hob on a medium heat until warmed through. Serve with a crusty bread roll!

Thai Inspired Chicken Noodle Soup

A slightly spicy light soup that can be made in half an hour. A great way to use up the remainders of a roast chicken!

You will need:

• Shredded Roast Chicken
• 1 Red Chilli: finely chopped
• 1 Stem of Lemon Grass
• 1 Small Packet of Rice Noodles
• 2 Pints of Chicken Stock
• 2 tbsp of Soy Sauce
• 1 tbsp of Sesame Oil
• 1/2 Tin of Sweetcorn

Method

Bash the lemon grass with a rolling pin, tie in a knot and add to a large pan filled with the shredded chicken, stock, soy sauce, sesame oil and chilli. Heat through and allow to gently simmer for 25 minutes with a lid on. 5 minutes before serving add the rice noodles and sweetcorn. Remove the lemon grass and serve in large bowls!