Soup for Every Day: 365 of Our Favourite Recipes

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Rinse the courgettes, remove the top and bottom, then chop roughly into rings. (If you’re not going to blend your soup then you might want to take a little more care over this bit, but as I blitz it all then I don’t worry too much about the size.) Add to the pan. I’m using my usual Portmeirion casserole but you can use any large pan. Notes: Carbs in Ohakune Carrot & Coriander Soup, Ohakune Carrot & Coriander Soup (1 serving) contains 18g total carbs, 18g net carbs, 8g fat, 2.3g protein, and 147 calories. I went along with my friend Helen (who blogged about the day here) and when we got there I was asked which soups I’d like to try. I said ‘any as long as they’re vegetarian’ and was told that they all were. Whoop. The cheese adds a special touch to this soup, which makes it go from an everyday soup to a festive soup.Served with crispy, homemade croutons and a dash of sour cream, this light soup becomes a highlight. Tips for a good result

Use a heavy pestle and mortar to crush the coriander seeds. You can also use ground coriander, but the whole seeds tend to have more flavor. Put into the pot.This yummy recipe for four people takes just 10 minutes to prepare and a further 20 minutes to cook. When speaking to Lucy about her recipe, she advised adding big floating cheese-topped croutons to the soup when serving. Ingredients In a large saucepan, heat the olive oil with the garlic and herbs. when it's hot, add the other vegetables. cook for a few minutes, stirring every now and then, until the vegetables start to soften. Put these vegetables on a baking sheet and roast them in the oven until they are soft. I spent about 40 minutes doing it. Strictly speaking, Slater’s recipe is billed as a spiced carrot soup, and he adds cumin and chilli as well, while New Covent Garden suggests a sprinkling of nutmeg, which is a nice idea in a creamier soup, though I’m going to keep my version strictly coriander-focused.

Cut the pumpkin and onions into chunks and halve the head of garlic. Place on a baking try and roast in the middle of the oven at 200c for 30 minutes. New Covent Garden Soup Co. have celebrated this year’s summer by bringing out a great new range of soups. But, even better than that, they invited me to come and try them. To make the basil puree, pound the basil leaves with salt in a pestle and mortar until they are smooth. Add the olive oil and vinegar and stir well. Put a heaping teaspoon of the puree on top of the soup and eat it with bread and other things. It's delicious!

Fancy having a go yourself? Like the leek and potato soup I showed you a couple of weeks ago, there’s not a lot to it. Flavor: Mix in basil, stems and all, honey, and seasonings. Cover and cook for 5 more minutes. Take the basil out before you serve. Small daughter absolutely loves this soup, it’s a close second to leek and potato for her. I have to say that I was a bit surprised that she took to it the way that she did when I first made it – I expected a bit more resistance to a soup other than leek and potato – but it’s a pleasant green colour, slightly creamy from the Brie and is actually just a very nice soup so there’s nothing for her not to like! In general, the bigger the courgette (zucchine) the more bitterness it holds. So you better choose smaller ones.

Melt the butter in a large Dutch oven or soup pot over medium-high heat. Add the onion and cook it for about 5 minutes, until it becomes soft. Put in the garlic and cook for one more minute.Then came the Beetroot & Horseradish soup. Hmm. An acquired taste I think. Both Helen and I said that it was ok but a bit odd. Add the coconut milk and use a hand blender or a regular blender to puree the soup until it is as smooth as silk. (Removing half of the jalapeo before puréeing will make it less spicy.) Add enough of creamy brie cheese to your soup for a rich and delicious flavour. If you do not like the slightly bitter taste or the brie’s rind, remove it before adding to the soup.