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Soups for the Soul

15 Sep 2021

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Taco Chicken Soup

1 onion, chopped
1 red pepper, chopped
2 tsp salt
500ml chicken stock
1 tin chopped tomatoes
1 green chilli chopped
1 tin cream of mushroom soup
Cooking oil
1 tbsp mexican spice mix
1/2 tsp ground cumin
1/4 tsp ground black pepper
500g diced chicken breast
Small bunch of fresh coriander
Some grated cheddar

Fry onions, red pepper and 1tsp salt in a large pot until softened, add stock, choped tomatoes, mushroom soup and green chilli. Gently simmer.

Mix 2 tablespoons of cooking oil with the mexican spice mix, 1tsp salt, cumin and pepper in a bowl and add chicken and stir to coat.

Add spiced chicken to soup and simmer until the chicken is cooked through.

Serve and sprinkle with grated cheese and chopped coriander.

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Broccoli & Stilton Soup

1 onion, chopped
1 tbsp olive oil
2 heads broccoli, chopped
2 potatoes peeled & cubed
1ltr vegetable stock
Stilton cheese (to taste)

Sautee onions in olive oil until softened, add potatoes and vegetable stock.

Simmer until the potatoes start to soften and then add the broccoli and cook until tender.

Carefully blitz the vegetables with a hand blender (using a clean tea towel over the pot to prevent hot soup splashes).

Crumble the stilton into the soup and salt and pepper to your preferred taste, you may need less salt than you would normally use.

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Warming Noodle Soup

200g cooked tofu pieces
170g soft udon noodles
1 small red chilli pepper
1/2 inch fresh ginger
1 ltr vegetable stock
1 carrot, matchstick chopped
6 spring onions, chopped
1 pak / bok choi
150g shitake mushrooms
Sesame oil
Light soy sauce

Bring vegetable stock to a gentle simmer, finely chop the ginger and add to stock.

Add the carrots, white parts of the spring onions, mushrooms and noodles to the stock.

Cook until noodles are almost ready. Add sesame oil and soy sauce to your preference and then add bok / pak choi to cook until wilted.

Serve in bowls garnished with finely chopped red chilli and green parts of spring onions.

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