How to rustle up a tasty soup ...
Here Mrs Quinn gives you a basic recipe plus some great flavour combinations that she knows work well. Give one a try!
Method: Melt butter/heat oil in a large sauce pan over a medium how heat. Saute onion for 5 minutes, until soft add in any herbs or seasoning at this point and stir until fragrant.
Add the vegetables and cover, gently cook for 10 minutes or until they begin to soften.
Pour in the stock/liquid and bring to the boil, then cover and simmer on low for 20 minutes to let the flavours develop. Take off the heat and either mash or blend the soup to the desired consistency. This might need to be done in batches. Once all back in the pot at your desired consistency, season to taste. Ladle into bowls and serve.
Flavour Combinations:
Leek, Potato and Spinach
- 2 tablespoons butter/oil
- 1 onion, diced
- 2 leeks, sliced
- 1 teaspoon mixed herbs
- 250g potato, diced
- 300g spinach
- 500ml stock
- Salt and pepper
Carrot and Corriander
- 2 tablespoons butter/oil
- 1 onion, diced
- 300g carrots, sliced
- 250g potato, diced
- 1 stick of celery (optional)
- 1 teaspoon coriander
- 500ml stock
- 250ml milk (add at very end)
- Salt and pepper
Sweet Potato and Apple
- 2 tablespoons butter/oil
- 1 onion, diced
- 2 large apples, peeled, cored and diced
- 500g sweet potato, diced
- 1 stick of celery (optional)
- 500ml stock
- 250ml apple juice
- Salt and pepper
Pea and Herb
- 2 tablespoons butter/oil
- 1 onion, diced
- 300g frozen peas
- 250g potato, diced
- 300g of spinach
- 1 teaspoon of herbs, (ideally mint or basil)
- 500ml stock
- Salt and pepper
Curry Root Soup
- 3 tablespoons of butter or oil
- 1 onion
- 2 large garlic cloves
- 1 teaspoon curry powder (add an extra teaspoon if you like it spicy)
- 1 small swede
- 1 potato
- 2 carrots
- 1 sweet potato
- 1 L of stock (or enough to cover all the veg)
- Salt and Pepper