1. Add three quarters of the sweet corn to the pan with 3 cups of your weighed out water and bring to a light simmer
2. Add the sugar, salt, stocks, garlic, ginger and white pepper and give a gentle stir....
Soups of the month: now and upcoming
- In store now!
Winner:
michael lamont - February
Winner:
Katrina Michie - March
Winner:
robin goodlad - April
Winner:
rosie garrish - June
Winner:
To Be Decided... Enter competition - July
By michael lamont
"The mixture of flavours make this soup tasteful and enjoyable when served as a starter or light meal."
• 200g Sweet corn
• 2 teaspoons Sugar
• 1 teaspoon Salt
• 2 x teaspoons Chicken Stock - condensed
• 1 Garlic clove
• ½ teaspoon Fresh ginger
• ¼ teaspoon White Pepper
• 1 x teaspoon Veg Stock – condensed
• 60g Cooked shredded chicken
• 10g Sliced spring onions
• 50g of egg white
• Rice Flour
• Water 630ml
• 2 teaspoons Sugar
• 1 teaspoon Salt
• 2 x teaspoons Chicken Stock - condensed
• 1 Garlic clove
• ½ teaspoon Fresh ginger
• ¼ teaspoon White Pepper
• 1 x teaspoon Veg Stock – condensed
• 60g Cooked shredded chicken
• 10g Sliced spring onions
• 50g of egg white
• Rice Flour
• Water 630ml
By Katrina Michie
"I love love and I love a good soup, this one would send cupid spiralling! A delicious winter warmer with a spicy kick and tasty texture from the pear - leaves you with warm fuzzy feeling all round!"
6 large red peppers, roasted, deseeded and sliced
1 small chilli deseeded and finely diced
1 clove garlic crushed
1 tbs olive oil
2 medium onions white chopped
1 litre vegetable stock
2 pears peeled, cored and chopped
1 small chilli deseeded and finely diced
1 clove garlic crushed
1 tbs olive oil
2 medium onions white chopped
1 litre vegetable stock
2 pears peeled, cored and chopped
Heat the olive oil in a large heavy based pan. Add the chopped onion and garlic, saute until the golden and softened. Add the roasted red peppers and the vegetable stock, bring to the boil and simmer. Add the...
By robin goodlad
"After a cold trip to sea on an empty stomach, there's nothing more a lifeboat crew could want than the subtle smoky warmth of Chipotle, with beans and crisp Chorizo for real heartwarming substance"
1 x Red onion (finely diced)
1 x clove garlic (finely diced)
1 tablespoon Chipotle paste- (available in a jar from most supermarkets). Adjust according to strength if using bought paste, or better still, make your own!*
1 x 400g tin borlotti beans (or fresh beans soaked overnight)
1x 400g tin pinto beans (or kidney beans, black beans etc to personal preference)
1 x 400g tin chopped tomatoes
200g whole cooking chorizo (finely diced)
1 x sprig of thyme (Stalk removed)
1 x glass red wine
* Homemade Chipotle paste;
Soak 20 dried chipotle chillies in warm water, trim stalk and remove the seeds. simmer in a frying pan for 20 minutes with 1 clove garlic, 1tbsp chopped oregano, 100ml red wine vinegar, 4 tablespoons brown sugar, 1 tbsp tomato puree, 3tbsp balsamic vinegar, 1 tsp ground cumin. Reduce and blend to a puree.
1 x clove garlic (finely diced)
1 tablespoon Chipotle paste- (available in a jar from most supermarkets). Adjust according to strength if using bought paste, or better still, make your own!*
1 x 400g tin borlotti beans (or fresh beans soaked overnight)
1x 400g tin pinto beans (or kidney beans, black beans etc to personal preference)
1 x 400g tin chopped tomatoes
200g whole cooking chorizo (finely diced)
1 x sprig of thyme (Stalk removed)
1 x glass red wine
* Homemade Chipotle paste;
Soak 20 dried chipotle chillies in warm water, trim stalk and remove the seeds. simmer in a frying pan for 20 minutes with 1 clove garlic, 1tbsp chopped oregano, 100ml red wine vinegar, 4 tablespoons brown sugar, 1 tbsp tomato puree, 3tbsp balsamic vinegar, 1 tsp ground cumin. Reduce and blend to a puree.
fry the onion until browned, then add the garlic and thyme, and fry gently till softened.
Add the red wine and reduce, then add the tomatoes, cook for 10 minutes.
Allow the soup to cool, blend, the add...
By rosie garrish
"There's nothing nicer than popping into a warm cosy pub to enjoy a light bite. Cheese and a colourful pickle compliment each other so well. A lovely idea for a tasty British soup don't you think?"
2 tbsp vegetable oil
1 large white onion finely chop
2 garlic cloves minced
1 tsp turmeric
2 tsp English mustard
2 tbsp flour
900ml hot veg stock
140g cauliflower florets, cut into bite sized pieces
200g mixed equal quantities diced carrot, celery, red+green peppers
1 red chilli, with or without seeds depending how warm you'd like the soup
1 tbsp brown sugar
2 tbsp cider vinegar
250g strong cheddar cheese grated
good handful of chopped parsley
salt and pepper to taste
1 large white onion finely chop
2 garlic cloves minced
1 tsp turmeric
2 tsp English mustard
2 tbsp flour
900ml hot veg stock
140g cauliflower florets, cut into bite sized pieces
200g mixed equal quantities diced carrot, celery, red+green peppers
1 red chilli, with or without seeds depending how warm you'd like the soup
1 tbsp brown sugar
2 tbsp cider vinegar
250g strong cheddar cheese grated
good handful of chopped parsley
salt and pepper to taste
Heat oil in a pan, add the onion and garlic, cook gently over a medium heat. Add the turmeric, mustard and cook for 2 minutes, Stir in the flour and cook 2 minutes stirring all the time. Add the hot stock. Add the...
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