Time of Year For a Warming Soup
Who doesn’t enjoy a warming soup at this time of year….some favourites to try…
Baked Potato Soup With Crispy Potato Skin Topping
Ingredients
2 medium–large cold leftover baked potatoes, cut in half, flesh scooped out and skins reserved
2 tsp olive oil
20g/¾oz butter
1 small onion, finely chopped
1 garlic clove, finely grated
400ml/14fl oz vegetable stock
100ml/3½fl oz full-fat milk (or cream for extra creaminess, or a mixture of both
20g/¾oz cheddar, finely grated, plus extra to serve
salt and freshly ground black pepper
2 spring onions, finely sliced, to garnish
Method
Preheat the oven to 220°C/200°C Fan/Gas 7. Line a baking tray with baking paper.
Slice the potato skins into strips or cut into bite-sized pieces. Drizzle with the oil and season with salt and pepper. Spread them out on the baking tray and bake for 10–15 minutes until crispy. Set aside. Alternatively, preheat an air fryer to 200C and cook for 5 minutes until crispy.
Meanwhile, heat the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook, with a lid on, for 4–5 minutes until softened. Add the garlic and fry for 1 minute.
Add the baked potato flesh to the pan. Stir to combine with the onion and garlic then pour in the stock. Bring to a simmer and cook for 5 minutes to warm the potatoes through. Blend the soup until smooth and return to the pan.
Stir in the milk and cheddar, mixing until the cheese melts and the soup is creamy. Season with pepper to taste.
Serve hot, topped with the crispy potato skins, more cheese and the spring onions
Beetroot Soup With Crème Fraiche And Feta Toast
Ingredients, For the soup
1kg bunch beetroot, peeled and cut into wedges
3 tbsp olive oil
2tbsp thyme leaves, plus extra to garnish
80g butter
1.25l vegetable stock
3tbsp crème fraiche, to serve
Ingredients, For the Feta Toast
8 slices of baguette
2 spring onions, finely slice
25g feta, crumbled
Tsp olive oil, for drizzle
Method
Preheat oven to 220°C, Fan 200°C, Gas 7.
Place the beetroot in a roasting tin and drizzle with the olive oil. Scatter over half the thyme leaves and season with salt and pepper.
Roast, covered with foil, for 45 mins until tender. Set aside about 40g of the cooked beetroot and finely shred it, for garnish.
Put the butter in a pan and melt over a low heat.
Add the roasted beetroot and any juices and remaining thyme leaves.
Fry gently for a minute or two, then add the stock and bring to the boil. Simmer for 20 minutes.
Puree and season the soup until smooth.
Toast the slices of baguette, then top with sliced onion and crumbled feta, drizzle with little olive oil and toast again for 1 minute.
Carrot And Parsnip Soup
Ingredients
1 tbsp olive oil
1 onion, roughly chopped
Sea salt, to season
¼–½ tsp dried chilli flakes
250g/9oz carrots, peeled and roughly chopped
250g/9oz parsnips, peeled and roughly chopped
1.2 litres/2 pints vegetable stock
Freshly ground black pepper
Method
Heat the oil in a large lidded saucepan over a medium-high heat.
Gently fry the onion with a pinch of salt until soft and lightly golden – this should take 8–10 minutes. Add the chilli flakes and fry for a further minute.
Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20 – 25 minutes until the parsnips and carrots are tender.
Blend the soup using a stick blender. Season to taste with more salt and pepper.