麻豆约拍

Soup Base

Ingredients:

• 1 onion
• 1 clove garlic
• 2 carrots
• 1 leek
• 2 celery sticks
• Knob of butter/spread / oil
• 1 tbsp soy sauce
• 2 / 3 vegetable stock cubes + 1 litre boiled water

Method:

1. Peel and dice the onion and garlic. Top and tail the carrots, leek and celery then chop into small pieces.
2. In a large pan, heat the butter and garlic until the butter has melted then add the chopped vegetables and soy sauce. On a medium heat, cook for 15 minutes until the veg is soft.
3. Mix together the boiling water and stock. Add to the pan and heat until boiling. Season with salt and pepper to taste.

Broccoli, Bacon and Walnut Soup

Ingredients:

• 600g broccoli
• 6 rashers bacon
• 400g can butter beans
• Optional toppings - roasted walnuts / crumbled blue cheese / crispy bacon bits.

Method:

1. Make soup base.
2. Oven on to 190C fan/210C. Chop broccoli into chunks, including the stalk. Place on an oiled baking tray then drizzle with olive oil. Place in the oven and cook for 15 minutes. After 5 minutes, place the walnuts on a tray and pop in the oven for the remaining 10 minutes.
3. Fry the bacon until crispy. Cut off the fat and chop the bacon into small pieces. Set aside a third of the bacon for topping.
4. Drain and rinse the butter beans. Add the broccoli, butter beans and bacon to the base and blend until smooth. Heat gently until bubbling. Serve topped with roasted walnuts and reserved bacon bits.

Carrot, Coconut and Coriander Soup

Ingredients:

• 1kg carrots
• 1 tsp ground coriander
• 400ml can coconut milk
• Optional toppings - peanuts / fresh coriander / toasted pumpkin seeds.

Method:

1. Make soup base.
2. Oven on to 190C fan/210C. Top and tail carrots then slice in half. Place on an oiled baking tray then drizzle with olive oil and sprinkle over the ground coriander. Place in the oven and cook for 20 minutes. After 10 minutes, place the peanuts on a tray and pop in the oven for the remaining 10 minutes.
3. Chop the cooked carrots and add to the base with the coconut milk. Blend until smooth. Heat until bubbling then serve topped with the roasted peanuts and fresh coriander.

Odds 'n' Ends Pasta and Veg Soup

Ingredients:

• 200g pasta (use up odds and ends of pasta bags)
• 150g mixed frozen vegetables
• Optional toppings - herby breadcrumbs

Method

1. Make soup base.
2. Cook pasta as instructed on the packet. Drain and reserve a cup of starchy pasta water.
3. Add the frozen vegetables to the base and heat gently for 5 minutes. Add the cooked pasta and starchy water. Heat until boiling then serve.