Soup Recipes

Introduction
Broad bean and peanut soup
Cabbage and white bean soup with macaroni
Caramelised onion and potato soup
Chickpea and barley soup with carrot and coriander
Chickpea and porcini mushroom soup
Chilled tomato and basil soup
Cream of Butter Bean Soup with Caol Ila
Curried lentil and spinach soup
Edamame, brown rice and cabbage soup
Fennel and celery soup
Fragrant red lentil soup
Herbed lentil and tomato soup
Mexican pasta, bean and tomato soup
Moroccan chickpea soup with bulghar
Smoky spinach and black bean soup
Spicy white bean soup
Tupless Scotch broth
Tuscan bean soup

As of November 2008, I've decided to gather my own soup recipes onto a dedicated page with a view to a steady expansion. Soups are ideal both as starters and for lunch, the lighter and/or liquidised ones best served with bread, the chunkier ones fine alone. Suitability is indicated in the tags on the main index page, and sometimes in the descriptions.

Stock is an essential item for many soups. For most, I use Marigold Swiss bouillon powder. For a richer, stronger stock, Vecon is excellent.

All recipes serve 4, unless otherwise stated.

An unusual but satisfying mix of ingredients in this creamy, flavourful lunchtime soup.

Ingredients

4 oz/110g brown rice
8 oz/225g potatoes, cubed
3 sun-dried tomatoes, finely chopped
2 tbsp basil, finely chopped
3 tbsp peanut butter
2½ pints/1.43l light vegan stock
8 oz/225g frozen broad beans
4 spring onions
seasoning

Instructions

1. Cook the rice in plenty of water for 30 minutes. Drain.
2. Cook potatoes in 1 pint stock.
3. Add two of the sun-dried tomatoes, basil and peanut butter and liquidise.
4. Briefly fry the spring onions in olive oil.
5. Return to the pan and add the remaining stock plus the other ingredients, including the cooked rice.
6. Heat through and season to taste.

Classic Italian-style soup perked up with a pistou, ideal on its own for lunch or supper.

Ingredients

6 oz/170g cannellini beans, soaked overnight
3 tbsp olive oil
1 onion, chopped
½ savoy cabbage, shredded
6 cloves garlic, finely chopped
3 tbsp sage, chopped
4 tbsp vermouth
2 pints stock
1 tbsp lemon juice
6 oz/170g macaroni
1 tbsp parmazano

Instructions

1. In a large pan, heat 2 tbsp of the oil and sauté the chopped onion.
2. Add the shredded cabbage and continue to cook few a few minutes.
3. Add 2 cloves of the chopped garlic and 1 tbsp of the sage. Stir briefly.
4. Add the stock, vermouth and beans and simmer until the cabbage is fully cooked.
5. Separately cook the macaroni according to instructions then drain and add to the soup.
6. Add lemon juice and season to taste.
7. Prepare a pistou from the remaining ingredients and divide between bowls.

Vichyssoise meets French onion soup. Serve with crusty bread.

Ingredients

1 tbsp vegan margarine
3 onions, halved and thinly sliced
2 tsp balsamic vinegar
3 potatoes, cubed
2 tsp strong stock base (e.g. vecon)
1 tsp marmite
1 tbsp tamari
2½ pints water
2 tbsp chives, snipped

Instructions

1. Heat the margarine in a large heavy-bottomed pan.
2. Sauté the onions over low heat for 20 - 30 minutes, until beginning to brown.
3. Dissolve the stock base and Marmite in a little boiling water and add to the onions, along with the water, potatoes and balsamic vinegar.
4. When the potatoes are cooked, allow to cool a little then liquidise (a hand blender in the pan works well).
5. Add the tamari and check the seasoning.
6. Sprinkle the chives over once served.

A twist on a classic, making this an ideal lunchtime soup.

Ingredients

7 oz/200g chickpeas, soaked overnight
4 oz/110g barley
1 lb/0.45kg carrots, chopped
2½ pints/1.43l vegetable stock
1 tbsp coriander seeds, lightly crushed
½ lemon, juice of

Instructions

1. Pressure-cook the chickpeas for 30 minutes.
2. Simmer the carrots in about 1½ pints of the stock until tender and set aside.
3. Separately cook the barley in boiling water for 45 minutes. Drain.
4. Toast the whole coriander seeds in a dry pan over medium-high heat until releasing their aroma.
5. Allow to cool a little then lightly crush.
6. Mix most of the crushed seeds with the carrots, add most of the chickpeas and liquidise.
7. Add the remaining stock plus the reserved chickpeas and barley.
8. Serve, sprinkled with the remaining coriander.

This elegant soup makes a fine starter or a lunchtime treat served with crusty bread.

Ingredients

9 oz/250g frozen* chickpeas
1 medium potato, cubed
1 oz/30g dried porcini mushrooms
1 tbsp olive oil
1 small onion, finely chopped
1 clove garlic
¼ tsp dried thyme
¼ tsp rosemary, finely chopped
2 pints/1.14l stock
seasoning

Instructions

1. Soak mushrooms in ½ pint boiling water.
2. In a large pan, heat the oil and sauté the onion until softened.
3. Add the garlic and herbs and cook briefly.
4. Add the remaining ingredients, reserving about half the porcini and chickpeas, and simmer until potato is cooked.
5. Liquidise and check seasoning.
6. Add the reserved porcini and chickpeas and heat through before serving.

*can also use 5 oz/140g dried, pressure-cooked for 30 minutes

A summer treat, ideal as a starter.

Ingredients

2 lb/0.9kg best quality ripe tomatoes,
   cored and seeded, collecting the juice*
6 tbsp shredded basil leaves
½ pint/l light vegetable stock
2 tsp balsamic vinegar
2 tbsp dry sherry
  seasoning
6 kalamata olives, pitted and finely chopped
4 tbsp orange vodka

Instructions

1. Pre-heat the oven to 200°C.
2. Place half the tomato shells on a baking sheet on a tray and roast for 45 minutes.
3. Remove and allow to cool.
4. Place in a liquidiser with the uncooked tomatoes, 4 tbsp of the basil, the tomato juice, vinegar and sherry plus about half the stock.
5. Blend thoroughly then check for seasoning and consistency.
6. Adjust as required with salt/pepper/stock and re-blend - the soup should be quite pourable but still fairly thick.
7. Stir in the chopped olives and chill for 2 hours.
8. To serve, pour into bowls and carefully swirl a tbsp of orange vodka through each with a spoon handle.
9. Garnish with the reamining basil.

*scoop out the seeds and place in a seive over a jug or other suitable container. Gently squeeze with the hands to extract the juice, then discard the seeds.

This is especially designed for the whisky. For a quick version, you could try using one 400g can of butter beans.

Ingredients

6 oz/170g butter beans, soaked overnight and drained
1 tbsp margarine
1 onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1-2 tsp Dijon mustard
1-2 tbsp Caol Ila whisky
salt and ground black pepper

Instructions

1. Cook beans in sufficient water to cover until soft.
2. Strain, retaining the cooking liquid, and make this up to about 2 pints with either water or light stock.
3. Heat margarine and gently fry the onion, celery and carrot till tender.
4. Add the beans and reserved cooking liquid plus top-up.
5. Liquidise in a processor and strain through a sieve, if desired, to ensure complete smoothness.
6. Transfer to a clean pan and heat through, adding seasoning and mustard.
7. When seasoned to taste, add whisky and stir well.

Warming green-tinged soup ideal for lunch or supper, bread optional.

Ingredients

1 tbsp olive oil
1 onion, chopped medium fine
2 stalks celery, finely chopped
1 clove garlic, finely chopped
½ tsp fennel seeds, crushed
1 tbsp curry powder
6 oz/170g red lentils
2½ pints/1.43l vegetable stock
8 oz/225g potatoes, cubed
8 oz/225g frozen spinach
juice of half a lemon
seasoning
green chillies for garnish, optional

Instructions

1. Heat the oil in a large pan and sauté the onion and celery until softened.
2. Add the garlic, fennel seeds and curry powder and cook briefly.
3. Add the remaining ingredients, excepting the lemon juice and seasoning, bring to the boil, and simmer for 20 minutes, or until the lentils and potato are cooked.
4. Liquidise, but not too thoroughly - some texture is good.
5. Add lemon juice and seasoning to taste and heat through.
6. Garnish with some fried chilli rings if desired.

A complete soup for lunch, packed with goodness.

Ingredients

8 oz/225g frozen edamame
6 oz/170g brown rice
2 tbsp sunflower oil
1 tbsp sesame oil
½ white cabbage, shredded
2 inches ginger, grated
4 cloves garlic, finely chopped
2½ pints/1.43l vegan stock
4 tbsp tamari
2 tbsp sesame seeds, toasted
2 tbsp spring onion, finely chopped

Instructions

1. Boil the rice for 30 minutes. Drain and set aside if not ready to complete.
2. Separately cook the edamame according to instructions. Drain and set aside if not ready to complete.
3. Heat the oils in a wok or large pan and stir-fry the cabbage.
4. When three-quarters complete, add the ginger and garlic and continue frying until cabbage is cooked.
5. Stir in the tamari and remove from heat.
6. In a large pan, mix together the contents of the wok, the cooked rice and edamame and the stock.
7. Heat through, check seasoning and serve into bowls, garnished with the toasted sesame seeds and chopped spring onion.

Subtle, refined and a perfect vehicle to appreciate the full flavour of the fennel.

Ingredients

2 bulbs fennel, finely chopped
3 sticks celery, finely chopped
1 leek, finely chopped
2 tbsp olive oil
1 tsp fennel seeds, crushed
1 tsp dried tarragon
½ tsp dried dill
2½ pints vecon stock

Instructions

1. Heat the oil in a large pan and add, in order, stirring each time, the leek, celery and fennel.
2. Allow to sweat for a few minutes.
3. Add the crushed fennel seeds and herbs then the stock.
4. Bring to the boil and simmer until the vegetables are cooked.
5. Season to tatse and serve with crusty bread.

An unassuming title for this aromatic and delicious rasam-style starter. Essential to use whole spices. I created this based on a 3-year memory of such a dish consumed in a London restaurant.

Serves 4

Ingredients

1 tbsp sunflower oil
2 cloves garlic, finely chopped
1 tsp fennel seeds
½ tsp cumin seeds
½ tsp black mustard seeds
½ tsp coriander seeds
2 cloves, heads only
seeds from 1 green cardamon
1 bayleaf
1 tomato, finely chopped
4oz/115g red lentils
1½ pints/900ml light vegetable stock (1 heaped tsp bouillon powder)
seasoning

Instructions

1. Grind or process the whole spice seeds to medium-fine (not a powder, but no large pieces).
2. Heat oil and cook the garlic briefly over low heat.
3. Add the ground spices and bayleaf and stir for 30 seconds.
4. Add the tomato, stir, cover and cook for a few minutes.
5. Add the lentils and stock then bring to the boil and simmer for at least 30 minutes, until the lentils are completely mushy.
6. The soup could be blended here, but it's more authentic to allow a little layering. Using a potato masher helps ensure the lentils are all of the correct texture.
7. Season to taste.

Absolutely zinging with flavour, use fresh herbs if at all possible.

Ingredients

1 tbsp olive oil
1 onion, chopped medium fine
1 clove garlic, finely chopped
½ tsp fennel seeds, crushed
½ tsp cayenne pepper
1 bayleaf
4 oz/110g red lentils
4 oz/110g Puy lentils
2½ pints/1.43l litres vegetable stock
3 tbsp tomato purée
3 tbsp finely chopped fresh herb*
2 tsp balsamic vinegar
juice of half a lemon
seasoning

Instructions

1. Heat the oil in a large pan and sauté the onion until transparent.
2. Add the garlic, fennel seeds and cayenne pepper and cook briefly.
3. Add the bayleaf, lentils, stock and tomato purée.
4. Bring to the boil then simmer for 30 minutes, or until the Puy lentils are cooked.
5. Remove from heat and stir in the herbs, vinegar and lemon juice.
6. Blend, return to the pan and heat through.
7. Check and adjust the seasoning before serving.

*mint/dill/tarragon/basil/parsley/sage all work well OR 1tbsp dried versions (but not basil or parsley)

Hearty, flavoursome soup for a quick lunch.

Ingredients

1 14 oz/400g can red kidney beans
8 oz/225g frozen sweetcorn
1 tbsp sunflower oil
4 cloves garlic, finely chopped
2 tsp ground cumin
2 tsp dried oregano
3 tbsp tomato purée
2½ pints vegan stock
6 oz/170g macaroni

Instructions

1. Heat oil in a large pan and briefly sauté the garlic.
2. Add cumin and oregano, then the tomato purée.
3. Now add the remaining ingredients, excepting the macaroni which should be cooked separately as instructed.
4. Season to taste then add the cooked macaroni.

Go easy on the harissa for those less keen on the delights of the chilli.

Ingredients

6 oz/170g chickpeas, soaked overnight
2½ pints/1.43l stock
6 oz/170g bulghar
3 sun-dried tomatoes, finely chopped
1 preserved lemon, finely chopped
1 can chopped tomatoes
2 tbsp tomato purée
1 tbsp lemon juice
2 qty harissa

Instructions

1. Pressure-cook chickpeas for 30 minutes.
2. In a large pan, mix together the cooked chickpeas and all the remaining ingredients barring the harissa and lemon juice and bring to the boil.
3. Simmer until bulghar just cooked.
4. Season to taste then stir in the harissa and lemon juice.

Looks a little like swamp sludge but tastes delicious!

Ingredients

6 oz/170g black beans, soaked overnight
1 tbsp sunflower oil
1 onion, chopped
1 carrot, chopped
1 stick celery, chopped
1 tsp oregano
1 tsp ground cumin
½ tsp cayenne pepper
1 tbsp smoked paprika
2 pints/1.14l vegetable stock
4 oz/110g spinach
1 lime, juice of
1 tbsp olive oil
4 cloves garlic, chopped

Instructions

1. Cook beans till tender.
2. In a large pan, heat the oil and sauté the onion, carrot and celery for 10 minutes.
3. Add the oregano and spices and cook for a minute longer.
4. Add the stock and spinach and simmer till the vegetables are completely tender.
5. In a separate small pan, heat the olive over medium high heat then add the garlic and cook until golden.
6. Add to the soup, along with the cooked beans, and liquidise.
7. Re-heat and serve with crusty bread.

Serve with crusty or Indian bread.

Ingredients

6 oz/170g white beans, soaked overnight
2 bayleaf
1 tbsp margarine
1 onion, chopped
1 carrot, diced
2 sticks celery, diced
2 cloves garlic, finely chopped
1 tsp fennel seeds, ground
½ tsp cumin seeds, ground
1 tbsp curry powder
2½ pints/1.43l stock

For the tarka:
2 tbsp sunflower oil
1 tbsp dried red chilli flakes
1 tbsp black mustard seeds
1 tbsp curry leaves

Instructions

1. Cook the beans with the bayleaves.
2. Set aside, retaining the cooking water.
3. Heat the margarine in a large pan and sauté the vegetables until releasing their flavour.
4. Add the garlic and spices and cook a while longer.
5. Make stock to volume using the bean cooking water and add to the vegetables, along with the beans.
6. Cook till all the vegetables tender then liquidise.
7. Serve into bowls.
8. In a small pan, heat the oil on medium-high and add the whole spices.
9. Allow to sizzle until the chilli flakes begin to darken then divide between the bowls.

'Traditional' Scotch broth contains the flesh of the sheep. Once, on heating a canned variety for her parents, my dear one decided that it reeked of "old ram". This version doesn't, and so the name was born.

Ingredients

6 oz/170g dried split green peas,
   soaked for 4-5 hours or overnight
3 pints/1.71l stock
4 oz/110g pearl barley
8 oz/225g carrots, cubed
8 oz/225g potatoes, cubed
2 onions, chopped
2 sticks celery, chopped
1 leek, sliced
2 cloves
2 bayleaves
seasoning

Instructions

1. Bring the stock to a boil and add the peas, pearl barley, cloves and bayleaves.
2. Simmer for 45 minutes then add the remaining ingredients and continue cooking until all vegetables are tender but not mushy.
3. Check seasoning then stir well - this helps to break down the peas slightly to thicken the soup.
4. Serve piping hot.

Simple and delicious soup for a quick lunch.

Ingredients

1 can borlotti beans 
3 tbsp extra-virgin olive oil plus additional for drizzling
1 onion, coarsely chopped 
2 carrots, coarsely chopped 
1 stick celery, coarsely chopped 
2 cloves garlic, finely chopped 
1¼ pints/0.71l stock
2 tbsp tomato purée
2 tbsp sage
3 sprigs fresh thyme

Instructions

1. Heat the oil in a large pan and sweat the onion, carrot and celery until their flavours release.
2. Add the garlic and fresh herbs and cook briefly.
3. Stir in the tomato purée then add the stock and beans and simmer until the vegetables are cooked.