Black Bean and Sausage Soup: Ingredients

Black bean and sausage soup
Preparation time: 10 min

Cooking time: 70 min
Ingredients:
350 g butternut
2 onions
2
cloves garlic,
crushed 15 ml
olive oil
250 ml black beans, soaked overnight
3 carrots, chopped
410 g tomatoes
2 litre chicken stock
12 chipolata sausages
30 ml freshly chopped parsley
Method:
Slice butternut and onion (with their skins on) into thick wedges. Toss in garlic
and oil in a roasting pan and bake in a preheated oven at 180 C for 45
minutes, or until just tender. Remove butternut and onion skins and dice flesh.
Drain beans and rinse. Put into a large pot with carrot and plenty of water. Bring
to the boil and simmer for 20 minutes, or until just cooked. Drain. Combine
butternut, onion, tomatoes, beans and carrot in a large pan and add hot stock.
Cook for 20 minutes, stirring occasionally. Prick sausages and grill until
browned, then cut in half and add to soup with parsley. Serve with crusty bread.
Serves 4.
Beetroot soup
Ingredients:
30 g butter
1 onion, finely chopped
450 g raw beetroot, peeled and diced
250 g potatoes, peeled and diced
10 ml
fennel
seeds bay
leaf
salt and freshly ground
black pepper 125 ml
soured cream or plain
yoghurt
Method:
1. Melt butter in a large saucepan and saut the onion, beetroot and potatoes
for 5 minutes, stirring constantly. 2. Pour in the stock, fennel seeds, bay leaf and
seasoning. Bring to the boil, lower heat and simmer for an hour or until tender.
3. Remove bay leaf. Cool soup slightly before processing to a pure. Return soup
to a clean pan and reheat, adjust seasoning. 4. To serve drizzle sour cream in
centre of soup with grissini on the side.
Butternut Soup
Preparation time: 10 min
Cooking time: 40 min
Ingredients:
800 g butternut, diced (1 medium butternut)
1 clove garlic, thinly sliced
5 ml mild curry powder
1 cube chicken stock cube, crumbled
250 ml buttermilk
Method:
1. Place the butternut, garlic, curry powder, stock and 400ml water in a large
saucepan. Cover with a lid and bring to the boil. Reduce the heat and simmer
for 30 to 40 minutes, stirring occasionally, until the butternut is tender.
2. Let the soup cool slightly, then pure in a food processor until smooth.
3. Stir in the buttermilk and heat slowly, until just hot. Serve with whole-wheat
bread, butter and cheese.
Butternut and sweetcorn soup

Ingredients:
1 small red onion, chopped
1 medium butternut peeled, seeded and diced
600 ml
vegetable
stock nutmeg
salt and freshly ground
black pepper 1 can
whole kernel corn
15 ml chopped fresh parsley
Method:
Place the onion and butternut in a saucepan, add the stock and
season with nutmeg, salt and pepper. Bring to the boil, cover and
simmer for about 15 minutes until the vegetables are done.
Add the sweetcorn and simmer for another 5 to 10 minutes.
Mash the butternut with a fork or potato masher and season with
more salt and pepper if necessary. Add the parsley.
Broccoli, bacon and feta soup

Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients:
30 ml oil
1 onion, finely chopped
400 g broccoli, cut into florets
1 litre readymade white sauce
200 g feta cheese, crumbled
250 g streaky bacon, chopped
Method:
Heat the oil in a saucepan and saut the onion until transparent.
Add the broccoli and cook for just one minute.
Pour in the white sauce and
bring to a simmer. Cook
over a low heat until the
broccoli is soft.
Add 150 g feta and blend in a food
processor until smooth. Heat a large
frying pan and cook the bacon until
crispy.
Stir into the soup, reserving some for the garnish, then garnish with the
remaining feta and bacon.
VARIATION:
To make the white sauce, melt 90 g butter in a saucepan and add 90 g flour.
Stir over the heat for one minute.
Remove from the heat and gradually whisk in one litre of milk.
Return to the heat and stir until thickened. Season to taste.
Broccoli soup
Ingredients:
60 g butter
1 head of broccoli, broken into florets
2 onions, chopped
2 cloves garlic
45 ml flour
250 ml milk
nutmeg to
taste pepper
250 ml cream
45 ml sherry
50 ml cream, lightly whipped to garnish
Method:
1. Melt butter in a pan, stir in the broccoli, chopped onions and crushed garlic and
saut over low heat for ten minutes. 2. Stir in the flour and cook for about 1 minute.
Add chicken stock and milk with nutmeg and pepper, stir well and bring to the boil.
Then simmer for 20 minutes until vegetables are tender. 3. Pure in liquidiser. Add
cream and sherry and warm through. 4. Ladle into soup plates and drizzle in cream
in a spiral. Draw a toothpick through the lines of cream to fan. 5. Can be served hot
or cold. Serves 6.

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Black Bean and Sausage Soup: Ingredients

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Black bean and sausage soup

Preparation time: 10 min

Butternut and sweetcorn soup

Broccoli, bacon and feta soup

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