Beetroot & Goats Cheese Soup Recipe

Heat the butter in a pot over a medium heat, add onion and sweat until soft.
 
Add in the beetroot, potatoes, salt & pepper and cook for a further 5 mins, stirring occasionally.
 
Add 1 pint of stock and simmer until the potato is tender. Stir in the balsamic vinegar.
 
Liquidize until lovely and smooth, add more stock if needed.
 
Put the pot back on a gentle heat and add in the goat’s cheese, stirring until it has melted.
 
Adjust seasoning, if needed, before pouring into warm bowls and serve with some delicious, fresh beetroot crisps!
 
Enjoy x

Chicken Broth with Spring Onion, Spinach and Watercress

 
Method:
  • Cook the pasta as per instructions, refresh under  cold water, drain and add back into saucepan.
  • To the pasta add the chopped spring onion,  spinach and basil leaves. 
  • Add Cully & Sully Chicken Broth, put on a gentle  heat and heat through until piping hot.
  • Divide between two warm soup bowls, top with  watercress and serve immediately. 

Miso Broth with Noodles, Mushrooms & Sugar Snaps

 
Method:  
  • Put noodles in a pot of boiling water  and cook as per instructions. Drain,  refresh in cold water and set aside. 
  • Put the pok choy, beansprouts,  mushrooms and sugar snaps into a  saucepan and add Cully & Sully Miso.  Bring the miso gently up to heat but  don’t let it boil. 
  • Divide your cooked noodles between  two warm soup bowls and ladle over  your steaming miso broth. 
 
Serve with  chopsticks.

Veggie Broth with Chorizo, Halloumi and Parsley

 

Method:

  • Heat 1 tsp of olive oil in a saucepan on a  medium heat and throw in the chorizo.  Fry gently but don’t allow to get too dark. 
  • Add chopped halloumi and fry until  golden brown. 
  • Add Cully & Sully Veggie Broth and heat  gently for 5 mins until heated through.  While soup is heating mix together the  parsley with 2 tsp’s of olive oil.
  • Ladle the soup into two warm bowls,  garnish with parsley oil and grated  cheese and serve with hot crusty bread.

Purple Aubergine Soup

  • Drizzle olive oil, salt and pepper over the whole aubergines, put onto baking tray and roast in the over @ 220C for 40 mins. 
  • Roast chickpeas *These can be roasted at the same time as the aubergine
  • Toss the extra 50g of chickpeas in 1 tsp of olive oil and pinch of smoked paprika and salt. Roast on a baking tray @ 220C for 20mins, or until crispy. 
  • Toast the cumin and coriander seeds together on a dry pan over a medium heat until aromatic but not dark and crush in a pestle & mortar.
  • Heat a glug of olive oil and sweat the onion until soft. Add garlic and ginger and cook for a further 5 mins. 
  • Add ground spices and sweet paprika and cook out for 2-3 mins. 
  • Remove the aubergine from the oven, pop into a bowl, cover with cling film and allow to cool for 15-20 minutes. This allows the skins to come away easier. 
  • Once cooled, halve the aubergines and scoop out the flesh. Discard the skin but keep the smoky juices. 
  • Add the aubergine flesh and juices to the pot with the onion mix and add the chickpeas, beetroot and stock.
  • Bring to the boil, stirring, then lower the heat, cover and simmer for 5 minutes. 
  • Take off the heat and stir in lemon juice, tahini and honey.
  • Blitz the soup in a food processor, or with a hand blender, until smooth. 
  • Reheat, adjust seasoning and add a little more stock if you’re looking for a thinner soup. 
 
Herby Oil
Chop fresh mint and coriander and mix with a little olive oil, to drizzling consistency. 
 
To serve
Ladle soup into warm bowls, drizzle with herby oil and sprinkle with roasted chickpeas and pomegranate seeds. 

Pea and Minty Soup

Method:

  • Melt the butter, add the onions and celery and sweat with some salt and pepper until translucent
  • Add the stock and bring to a gentle boil
  • Add the peas and cook until tender, about five minutes
  • Liquidize until smooth
  • Add chopped mint and season to taste

Cully and Sully full bodied veg soup

Melt the butter in a saucepan. Add the onions leeks and celery with some salt and pepper.

Cover with a lid and cook over a gentle heat until soft but not coloured. Add the rest of the vegetables and the thyme and just cover with stock. Put the lid back on and simmer until the vegetables are completely soft. Add the cream. Liquidise and check the seasoning. Add more stock if the soup is too thick.

Add the chopped parsley and reheat before serving.

Honey & Carrot soup

 

The trick with this is good carrots. Buy the freshest ones you can get, preferably still dirty with the green stalks still on them from the local farmer.  

Method:

  • Sweat the onions gently in the butter with salt and pepper until soft.
  • Add the honey and then the carrots.
  • Cover and gently sweat some more until beginning to glaze.
  • Add the stock, cook until everything is soft.
  • Season, then pure in a liquidiser really well, then if you have time sieve to get a silky smooth texture.
  • Add chopped coriander just before serving.
  • Tip - USE THE BEST CARROTS YOU CAN GET.
  • It's amazing, buy them off a farmer or at a farmers market for an amazing result.
  • Buy the coriander there too!
  • Oh, and honey is not essential (unless your looking for a cuddle!) 

Squashed Veg Soup

Method:

  • Melt the butter in a saucepan, add the onion, salt, pepper and chilli.
  • Cover and soften over a medium heat, stirring occasionally until soft but not coloured.
  • Add the rest of the ingredients, except the cream.
  • Cover with the lid and cook over medium heat until the veg are tender.
  • Blend in a liquidiser or with a stick blender until smooth.
  • Adjust the seasoning, add a little more stock if it is too thick.
  • Stir in the cream and enjoy.

LENTIL & SMOKED BACON SOUP

Method:
  • Soak all the lentils together in lots of cold water overnight. Drain well and set aside.
  • In a saucepan melt the butter and olive oil together. Add the bacon and cook for 5 minutes then add the onions garlic and celery. Cover and sweat until soft but not coloured on a gentle heat. Then add the carrots and cook for another 5 minutes. Season with salt, pepper and sugar.
  • Add the lentils, tomatoes, paprika, chilli, bay and mustard along with the stock.
  • Increase the heat and simmer until the lentils are tender.
  • Pulse with a stick blender a couple of times to break up the veg a little bit. Do not blend smooth.
  • Add a bit more stock if neccessary at this stage.
  • Add the spinach and lemon and adjust seasoning. 

Enjoy! x

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