Soups to warm
If you need warming up, try one of these soups
French Onion Soup
Serves 4
4 large onions, chopped
2 tbsp olive oil
2 tbsp butter
900ml vegetable stock
4 slices baguette
50g Gruyere or Cheddar cheese, grated
salt and pepper
l Heat the oil and butter in a deep saucepan. Fry the onions briskly for a few minutes, stirring constantly. Reduce the heat and cook gently for 45-60 minutes. As they begin to colour, stir frequently so that the onions don’t burn.
l When the onions have reached a rich brown colour, add the vegetable stock and a little seasoning. Simmer, partially covered, for 30 minutes, then season with salt and pepper.
l Toast bread under the grill. Ladle the soup into four ovenproof serving bowls and place a piece of bread in each. Scatter with the grated cheese and grill for a few minutes until golden. Season with plenty of freshly ground pepper.
Italian Bean and Pasta Soup
Serves 6
175g haricot beans, soaked overnight
1.75 litres vegetable stock
115g small pasta shells
60ml olive oil
2 garlic cloves, crushed
4 tbsp parsley, chopped
seasoning
l Drain the beans and place in a saucepan with the stock. Simmer, half covered for 2 hours or until tender.
l Process half the beans in a blender with a little of their liquid. Then stir into the unprocessed beans in the pan.
l Add the pasta and simmer gently for 15 minutes until tender. Add extra stock or water if necessary.
l Heat the oil in a small pan and fry the garlic until golden. Stir into the soup with the parsley and season well.
l Serve in individual bowls, drizzle with some olive oil and accompany with rolls and cheese.
Arabic Lentil Soup
Serves 4
25g butter
1 large onion, finely chopped
2 cloves garlic, peeled and crushed
2 carrots, chopped
½ tsp cumin seeds
1 tsp ground coriander
good pinch ground turmeric
50g red lentils
1 litre vegetable stock
salt and freshly-ground black pepper
4 tbsp natural yoghurt
cumin seeds and fresh thyme to garnish
l Melt the butter in a large pan, add the onion, garlic and carrots and cook over a low heat for 2-3 minutes, stirring often. Stir in the cumin seeds, ground coriander and turmeric. Add the lentils and pour in the stock. Bring up to the boil, then reduce the heat and simmer for 25-30 minutes, partially covered, until the lentils are tender.
l When the soup has cooled down a little, partially puree in a food processor or blender, so that it retains some texture. Reheat and season to taste.
l Garnish soup with 1 tablespoon of yoghurt per serving, with a few cumin seeds and fresh thyme sprigs. Serve with fried Arabic pita bread cut in square pieces.
