Pea and pancetta soup

Pea and pancetta soup 0

Each serving provides 242 kcal, 21g protein, 14.5g carbohydrate (of which 3.5g sugars), 10g fat, 5g fibre and 1.6g salt.

 

INGREDIENTS

Pea and pancetta soup
  • 1 litre/1¾ pints chicken stock
  • 500g/1lb 2oz frozen peas
  • 10g/½oz fresh tarragon leaves
  • pinch salt
  • 4 very thin slices pancetta (cut on the thinnest possible setting)
 
  • Chef Maryam Ghargharechi
  • Tags: Soup
Nettle Soup

Nettle Soup 0

INGREDIENTS

Nettle Soup
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 leek, washed and finely sliced
  • 1 large floury potato (Maris Piper or similar), thinly sliced
  • 1l vegetable stock
  • 400g stinging or dead nettles, washed, leaves picked (see tips below)
  • 50g butter diced
  • 50ml double cream
 
  • Chef Maryam Ghargharechi
  • Tags: Soup
Vegetarian Tortilla Soup

Vegetarian Tortilla Soup 0

INGREDIENTS

Vegetarian Tortilla Soup
  • 1 dried smoked chili pepper or 1 poblano pepper
  • Olive oil
  • 1 medium white onion, diced
  • 2 cloves garlic, pressed or minced.
  • 1 to 2 medium jalapeños (optional, use one for medium spicy soup and two for spicy soup)
  • 1 teaspoon ground cumin
  • 14-ounce can of crushed tomatoes or chunky tomato sauce
  • 32 ounces (4 cups) vegetable stock
  • 14-ounce can hominy, rinsed and drained (optional)
  • 14-ounce can black beans, rinsed and drained
  • Sea salt
  • 6 corn tortillas (6-inch, taco-sized)
  • 1 avocado
  • 2 to 4 radishes, sliced into super thin rounds
  • 2 ounces queso fresco or feta cheese (optional), crumbled
  • 1 handful cilantro leaves, chopped
  • 1 lime, sliced into small wedges
  • Chef Maryam Ghargharechi
  • Tags: Soup
VELVEETA & Ham Broccoli Soup

VELVEETA & Ham Broccoli Soup 0

INGREDIENTS

VELVEETA Ham Broccoli Soup
  • 1 large onion, chopped
  • 1 Tbsp. oil
  • 3 cups milk
  • 1 pkg. (250 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes
  • 3 cups frozen broccoli cuts, thawed
  • 1 pkg. (175 g) ham steak, chopped
  • 1 cup frozen corn, thawed
 
  • Chef Maryam Ghargharechi
  • Tags: Soup
Pasta and Bean Soup (Pasta e Fagioli)

Pasta and Bean Soup (Pasta e Fagioli) 0

A warming bowl of this hearty, healthy soup recipe is filling enough for dinner.

 

INGREDIENTS

Pasta and Bean Soup
  • 90ml/3¼fl oz extra virgin olive oil, plus extra to serve
  • 1 onion, peeled, chopped
  • 2 garlic cloves, peeled, chopped
  • ½ tsp dried chilli flakes
  • 600g/1lb 5oz mixed vegetables (such as courgette, fennel, swede, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm/½in cubes
  • 3-4 pinches dried mixed herbs (such as rosemary, oregano, and thyme)
  • salt and freshly ground black pepper
  • 1 litre/1¾ pints chicken or vegetable stock, preferably home-made
  • 80g/2¾oz dried pasta, such as penne
  • 1 x 400g/14oz can beans (such as cannellini, borlotti, haricot or chickpeas), drained and rinsed
  • 2 fresh bay leaves
  • 50g/2oz freshly grated parmesan
  • 1 large or 2 small very ripe tomatoes, finely chopped
  • Chef Maryam Ghargharechi
  • Tags: Soup
Salmon With Miso Vegetables

Salmon With Miso Vegetables 0

A Japanese-inspired meal with nutritious fish, broccoli, and watercress served in a rich garlicky broth.

 

INGREDIENTS

Salmon With Miso Vegetables
  • 18g pack instant miso soup
  • 2 garlic cloves, finely grated
  • 1 tbsp rice vinegar or white wine vinegar
  • 100g thin-stemmed broccoli, cut into lengths and small florets
  • 4 spring onions, chopped
  • 100g bean sprouts
  • 2 big handfuls watercress (about 50-85g)
  • 240g pack of 2 skinless salmon fillets
  • Chef Maryam Ghargharechi
  • Tags: Soup