FOOD EDITION A TRIO OF WARMING SOUPS These delicious soup recipes will keep you warm on a cold November day
and simmer gently for around 25 to 30 minutes. 4 Blend for a smooth soup; for a chunkier texture, just blend half of the soup. 5 Season with salt and pepper, to taste. If you would like a bit of brightness, stir in the lemon juice just before serving. Ladle the soup into bowls, drizzle some olive oil and garnish with fresh parsley. Serve with some crusty bread or buttered rolls.
them in the oven for five to seven minutes, flipping halfway through until golden and crisp. 5 Ladle the hot soup into oven-safe bowls. Place toasted baguette slices on top of each bowl of soup, then sprinkle the grated gruyère cheese over the bread and soup. Place the bowls under the grill for three to five minutes, until the cheese has completely melted.
FRENCH ONION SOUP You will need • 6 large yellow onions, thinly sliced • 45g unsalted butter • 1 tbsp olive oil • 4 cloves garlic, sliced thinly • 2 tbsp all-purpose flour • 250ml dry white wine (optional, or use extra broth) • 1.5 litres beef broth (or a mix of beef and chicken broth for a lighter flavour) • 1 bay leaf • 2-3 sprigs of fresh thyme (or half tsp dried thyme) • Salt and pepper, to taste • 1 tbsp Worcestershire sauce (optional, to flavour) • 1 baguette, sliced • 200g grated gruyère cheese How to make it 1 Melt the butter with the olive oil in a pan over medium heat. Add the sliced onions and stir to coat them in the butter and oil. Cook, stirring occasionally for about 20 to 30 minutes until the onions are golden brown. Season with a pinch of salt and pepper. 2 Add the garlic and cook for one or two minutes. Sprinkle the flour over the onions and stir it up well to combine. Cook for two minutes. 3 Pour in the white wine and reduce the liquid for three to five minutes. Stir in the beef broth, bay leaf, thyme and Worcestershire sauce. Bring the soup to a simmer, then reduce the heat and let it cook for 30 to 40 minutes. Season with salt and pepper, as needed. 4 While the soup is simmering, preheat oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast
SPICY LENTIL SOUP You will need • 200g red lentils (rinsed) • 1 large onion, finely chopped • 2 medium carrots, diced • 2 sticks of celery, diced • 2 cloves garlic, sliced thinly • 1 tbsp olive oil • 1.5 litres vegetable stock • 1 tsp ground cumin • 1 tsp ground coriander • 1 tsp smoked paprika • 1 bay leaf • Salt and pepper, to taste • Juice of half a lemon • Fresh parsley, chopped • Pinch of chilli flakes for heat How to make it 1 In a large saucepan or casserole, heat the olive oil over medium heat. Add the chopped onions, carrots and celery. Cook for about five to seven minutes until vegetables start to soften. Add the sliced garlic and cook for another minute until fragrant. 2 Stir in the ground cumin, ground coriander and smoked paprika. Cook for another minute, stirring to coat the vegetables in the spices. 3 Add the rinsed red lentils to the pot and stir everything together to combine. Pour in the vegetable stock and add the bay leaf. Bring the mixture to a boil, before reducing the heat to low
PUMPKIN SOUP You will need • 1 large onion, chopped • 2 carrots, peeled and chopped • 2 garlic cloves • 1 bay leaf • 25g unsalted butter • 2 tbsp olive oil • 1 medium pumpkin, deseeded and chopped (approx 850g) • 1 medium potato, chopped • 1 litre vegetable stock • 100ml double cream • 3 tbsp pumpkin seeds • Salt and ground black pepper How to make it 1 Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a pan. Cook over a low heat for ten minutes until the vegetables are tender. Add the squash and potato and cook for two to three minutes. 2 Pour in the stock, season well and bring to a boil. Simmer for 40 minutes until the squash is tender. Pick out the bay leaf. 3 Blend the soup until smooth using a stick blender. Add the cream and season to taste. 4 Using the remaining oil, toast the pumpkin seeds quickly in a frying pan over a medium heat. 5 Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds.
58 NOVEMBER 2024 CAMBSEDITION.CO.UK
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