A nice hearty summer soup, this is a minestrone without the pasta, but quinoa instead, and as usual packed full of tasty veg.
Ingredients: 2 shallots, 2 cloves of garlic, stick of celery, 4-5 new potatoes, 1 carrot, 100g runner beans, sprig of oregano, a few basil.
From the Larder: 100g quinoa, 1 tin of chopped tomatoes, 1 tin of water, salt, pepper, oil, and grated Parmesan (optional: crusty bread).
- Peel and chop the shallots and dice the garlic. In a heavy bottomed pan, add a glug of oil and start to sauté on a low heat.
- Chop the carrot and celery into small cubes and add to the pan.
- Chop the potatoes into small chunks and add to the pan. Season with salt and pepper and cook it all for about 7 minutes until softening.
- Slice the runner beans into 2cm pieces on the diagonal.
- Add the tin of chopped tomatoes and then, using the tomato tin, add a tin of water and then the quinoa, runner beans, and oregano leaves.
- Simmer on a low heat for about 15-20 minutes, adding more water if it gets too thick (It should be a thick soup consistency).
- Serve in bowls with grated parmesan and torn basil on top, and with optional crusty bread on the side.
A lovely warming noodle soup, this pho is brought to life with a delicious stock base starting with star anise and lemongrass packed full of fresh veg to make a great weeknight supper.
Ingredients: 1 Lemongrass, 12g ginger, 2 shallots, small bunch of coriander, 1-2 carrots, 1 pak choi, 1 star anise, a few slices of chilli (or more if you prefer), 1 spring onion.
From the larder: 100g rice noodles, 1.25L stock, 1-2 tbsp soy sauce (optional extra: tofu or beef strips).
- Make the Pho stock. Chop the shallots, ginger, coriander stalks, remove the outer layer and slice the lemongrass. Place in a saucepan with the star anise and add 1.25 litre of stock and 1 tbsp soy sauce. Bring to the boil and leave to simmer gently while you prepare the other veg.
- Chop the pak choi, separating stalks and leaves and chop carrots into thin batons. Slice and set aside ¼ of the chilli (or more if you prefer), slice the spring onion and chop the coriander leaves. If using beef strips or tofu, prepare and cook in another pan.
- When everything is chopped, add the carrots and pak choi stalks to the simmering stock and then add the noodles and cook for 3 minutes.
- Add the pak choi leaves and cook for a further minute.
- Ladle into big bowls and serve with spring onions, a few chilli slices and coriander leaves and if using, beef or tofu on top.
Ingredients: 1 spring onion, 1 garlic clove, 2cm ginger, 1 red chilli, 60g button mushrooms, 1 carrot, 60g kale, 100g daikon, a small bunch of coriander.
Larder: 2 pints of stock, udon noodles, 1-3 tbsp soy sauce, vegetable oil.
- Thinly slice the garlic, ½ the chilli (use according to taste), ginger, spring onion, mushrooms and coriander stems.
- In a medium to large saucepan, heat a glug of oil and add the garlic, chilli, ginger, coriander stems and mushrooms. Fry gently for 2 minutes or so.
- Meanwhile, slice the carrot and daikon into matchsticks and finely slice the kale so that it is shredded into very thin strips.
- Prepare the stock, add 1 tbsp soy sauce, add to the saucepan and bring to the boil and reduce to simmer.
- Add the carrot, daikon and kale to the soup and simmer gently for 5 minutes.
- Add the udon noodles to the stock and veggies and continue to cook for 3 minutes. Taste the stock and add more soy sauce if needed.
- To serve use tongs to portion out the noodles and then ladle on the stock and veggies. Garnish with coriander leaves and spring onions.