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Post by chocko1 on Nov 9, 2015 18:35:20 GMT
EASY CHICKEN SOUP - Serves 4
1.5 Syns per serving
1 tbsp. veg. or olive oil - 6 Syns 2 onions, finely chopped 2 carrots, diced 2 celery sticks, chopped 2 waxy potatoes, skin on, finely diced 500g skinless chicken thighs, chopped 2 chicken stock cubes, crumbled 2 dried bay leaves 1 tbsp. roughly chopped fresh, flat-leaf parsley
Heat the oil in a pan over a high heat. Saute the onions, carrots, celery and potatoes for 5 minutes. Stir in the chicken, stock cubes, bay leaves and 1.5 litres of boiling water. Bring to the boil then, reduce the heat to low. Simmer, covered, skimming off any scum that rises to the surface, for 30 minutes or until the vegetables and chicken are cooked. Discard the bay leaves. Stir through the parsley and season to taste.
Lovely with some crusty, HEX bread.
I have tried this using Frylight, instead of oil, but the result isn't as good and, for only 1.5 Syns per serving, it's not too bad. :S
This recipe is from the Eat In mag.
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Post by chocko1 on Nov 9, 2015 18:36:39 GMT
Chicken and Sweetcorn soup (Serves 4)
Syn Free
1 bunch of spring onions sliced Frylight to fry off the spring onions 14oz (400g) can of creamed sweetcorn 4 oz frozen sweetcorn (tinned is fine though) 6oz cooked chicken meat 1+1/4 pints of chicken stock 1 egg, beaten
Method:
1. Fry spring onions for 30 seconds 2. Add creamed and frozen sweetcorn, chicken and stock 3. Bring to the boil, cover and simmer for 5 minutes 4. Bring almost to the boil, add beaten egg slowly, while gently stirring soup to form egg threads 5. Cook until the egg has set - do not boil
Syn free soup on EE, or could use chicken as a HexB on Green, and almost as good as chicken and sweetcorn soup from the Chinese!
This was a recipe posted by Sian (dudette) on my original thread on Minis.
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Post by chocko1 on Nov 9, 2015 18:38:08 GMT
SWEET POTATO AND CHORIZO SOUP - Serves 4
Approx. 5 Syns for the whole recipe
75g diced chorizo - 5 Syns (approx.) 1 onion, chopped 1 large clove of garlic, chopped 750g sweet potatoes, cut into 1 inch pieces 2 pints hot chicken or vegetable stock 2 sprigs of rosemary
Cook the chorizo in a non-stick pan until the juices run and it is crisp and golden. Remove with a slatted spoon and set aside. Gently cook the onion in the chorizo oil, until softened. Add the garlic and cook for one minute. Stir in the sweet potato and cover with the stock. Add the rosemary sprigs and bring to the boil. Turn down the heat and simmer for approx. 15 minutes or until the potatoes are completely soft. Pull the woody rosemary stalks out, leaving any leaves that have dropped off, in the mixture. Whizz with a hand blender or in a processor until the desired consistency, for your taste, is reached. Add a little extra stock or some water if you need to thin it down. Season to taste and serve in warmed bowls, garnished with the fried chorizo.
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Post by chocko1 on Nov 9, 2015 19:36:16 GMT
FIERY PUMPKIN SOUP FOR THE SLOW COOKER - Serves 8
Syn Free
800g pumpkin flesh 1 celeriac 1 pack of celery 1 head of garlic 3 red chillies, with or without the seeds, depending how hot you like it! 2 litres of hot chicken stock, made with 2 stock cubes 4 bay leaves
Peel and chop the onions, pumpkin, celeriac and carrots into chunks. Put them into the slow cooker. Wash and chop the celery and add to the sc, with the peeled garlic cloves and chopped red chillies. Add the bay leaves and stock. Cook on the Low setting for 6-7 hours. Taste and add seasoning, if necessary. Allow to cool slightly, before blending in a food processor, in batches. Reheat on the hob and top each bowlful with a dollop of FF crème fraiche and a spoonful of sweet chilli sauce, if liked. (1.5 Syns per level tbsp.)
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Post by chocko1 on Nov 9, 2015 19:39:32 GMT
BUTTERNUT SQUASH SOUP - Makes 3 large bowlfuls.
Syn Free
1 small onion, chopped 1 medium carrot, chopped 2 medium potatoes, cubed 1 medium butternut squash - roasted, then seeded and peeled 500ml veg stock 1 large clove of garlic, crushed Chilli flakes, to taste
Place the BNS in the microwave and cook on Full for 3-4 minutes. Allow to cool so it can be handled. When cool enough, peel and discard the stringy bits, before chopping. Spray a large pan well with Frylight and cook the onion, garlic, carrot, potatoes and squash for 5 minutes, or until lightly browned. Pour in enough of the stock to cover the vegetables. Bring to the boil. Reduce the heat to low, cover the pan and simmer for 35 minutes or until all the veg is tender. Transfer the soup to a blender and blend until smooth. Return to the pan and mix in any remaining stock to reach the desired consistency (adding more liquid - milk/water/stock, if necessary). Stir in the chilli flakes and seasoning to taste whilst reheating.
Lovely with crisp bacon pieces or chorizo (Synned) on top.
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Post by chocko1 on Nov 9, 2015 19:41:07 GMT
ROOT VEGETABLE SOUP - Serves 6
Syn Free
225g peeled carrots, cut into 5cm lengths 225g peeled celeriac, cut into 5cm pieces 225g trimmed and washed leeks, halved and cut into 5cm lengths 225g peeled swede, cut into 5cm pieces 1 small onion, peeled and roughly chopped 1.5 litres vegetable stock 3 bay leaves Freshly snipped chives, to serve
Pre-heat the oven to 140C/Gas 1. Place everything in a 3.5 litre lidded casserole dish, season well with black pepper, bring to a gentle boil, put the lid on, place it in the lowest part of the oven and leave it there for 3 hours. Remove the bay leaves and blend the soup, in batches, until desired consistency is reached. Reheat and serve, maybe with a little Greek yoghurt swirled over and the snipped chives sprinkled on top.
This is one of Delia's recipes. Love the simplicity of it and the fact that you could add whichever veg you wanted. Thought I would add in a clove or two of crushed garlic too or maybe a little curry powder.
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Post by chocko1 on Nov 12, 2015 18:43:19 GMT
SIMPLE CARROT AND CORIANDER SOUP FOR THE SLOW COOKER
Syn Free
450g carrots, peeled and diced 2 x medium onions, peeled and chopped 1 or 2 medium white potatoes, peeled and quartered 1 x tsp. ground coriander 1 vegetable stock cube, crumbled
Place the carrots into the base of the slow cooker, then add the chopped onions. Add the quartered potatoes. Sprinkle with the coriander and the crumbled vegetable stock cube. Pour in one and three quarter pints of boiling water, making sure the slow cooker is no more than two thirds full. Season with salt and pepper and cook on Low for about 12 hours. When cooked, blend, re-heat and serve in warmed bowls.
This recipe is taken from simplybeingmum.com
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Post by Nanny Doreen on Nov 15, 2015 9:26:44 GMT
I had forgotten about the BNS & Red Pepper. That is my next one to make. I havr just put on BNS & carrot but have another BNS in the fridge, well two in fact. All I need to get are the peppers. Great.
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Post by chocko1 on Nov 15, 2015 11:55:57 GMT
Glad you found it, Doreen. I'm just about to make the Leek and Potato. Definitely soup weather now - Pete is in the back garden, trying to rake up all the leaves but, as fast as he collects them, they're blown all over the place again! Not the best day to decide to do that, in nigh-on gale force winds! xx
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Post by chocko1 on Nov 16, 2015 19:14:36 GMT
CARROT AND PARSNIP SOUP
1 large onion, chopped 2 large parsnips, peeled and diced 3 large carrots, peeled and diced 2 pints of vegetables stock 2 tbsp. FF natural yoghurt Half tsp. ground cumin (optional)
Spray a large, non-stick pan well with Frylight and gently sweat the onion for about 10 minutes. Keep the pan covered but stir from time to time. Add the carrots and parsnips, along with the stock. Cover and simmer for 30 minutes. Leave to cool a little, then blend in a food processor or with a hand blender. Reheat, then stir through the yoghurt, cumin, if using and seasoning to taste.
This recipe is based on one from accidentalsmallholder.net
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Post by chocko1 on Nov 18, 2015 18:19:52 GMT
SPICY TOMATO SOUP
Syn Free
1kg tomatoes, roughly chopped (no need to skin or deseed) 2 carrots, topped, tailed and diced (no need to peel) 2 onions, peeled and chopped 2 cloves of garlic, crushed 750 ml-1 litre of vegetable stock, depending on how thick or thin you like it Half to one tsp. dried chilli flakes, to taste
Tip everything into a slow cooker, season and cook for 4 hours on High or 8 hours on Low. Blend and re-heat before serving.
Can be refrigerated for up to 48 hours and frozen for up to one month.
Recipe from simplybeingmum.com
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Post by chocko1 on Nov 19, 2015 21:00:31 GMT
LENTIL SOUP
Syn Free
500g dried red lentils 2 medium or 1 large onion, chopped 4-6 carrots, peeled and chopped 3 pints of vegetable, ham or chicken stock
Rinse the lentils well in cold water. This is important! If you don't rinse them thoroughly your soup will not have the lovely velvety texture it should have. Put everything into a large pan/pot and bring to the boil. Simmer gently for about 25 minutes or until the carrot is cooked but firm. Blend the soup to the consistency you prefer, re-heat and season to taste.
Recipe taken from accidentalsmallholder.net
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Post by chocko1 on Nov 21, 2015 17:30:02 GMT
NO FUSS TOMATO SOUP
Syn Free
As many ripe and squishy tomatoes as you can get - pick them up cheaply from the market 1 large onion, finely chopped 1 small potato, diced 2 cloves of garlic, crushed
Spray a pan with Frylight and cook until softened. Add the cubed potato and the garlic. Chop up all the tomatoes and throw them in. No need to add stock; the tomatoes will have enough liquid in them (as long as they are ripe and squiahy) to make a soup. Cook on a low hob for as long as you can. Better 4 hours on a low heat than 1 hour on a high heat. Just keep an eye on it. Season and blend. If you want it without seeds and skin, just sieve it before serving.
Recipe from twochubbycubs.com
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Post by chocko1 on Nov 22, 2015 13:22:06 GMT
BROCCOLI AND STILTON SOUP - 4 servings
Approx. 3.5-4 Syns per serving or 5 triangles = 1 x HExtra
450g broccoli florets 10 blue cheese Light Laughing Cow triangles - 15 Syns 100g chopped onion 100g washed and sliced leek 30g chopped celery 200g diced peeled potato 2 vegetable stock cubes 2 tsp. dried thyme Half tsp. dried chilli flakes (optional)
Spray a large pan well with Frylight and sauté the onion until soft. Add all the veg., spices and seasoning to taste, re-spray with Frylight and put the lid on. Continue cooking, stirring occasionally, for about 10 minutes. Add 700ml boiling water, with the stock cubes dissolved in it and simmer until everything is tender. Blend in a food processor or with a hand held blender, return to the pan to re-heat and stir through the cheese triangles.
This is especially good with crisp bacon pieces dropped on top, just prior to serving.
This recipe is taken from tastefullyvikkie.wordpress.com
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Post by chocko1 on Nov 22, 2015 20:10:22 GMT
Thanks, Doreen! Does that look right, now I've edited it? Don't know what I'd do without you! xx
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