Power soups

Power soups

Tuck into a bowl of piping-hot soup to warm you and lift your mood.


Lentil soup with mushrooms
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4

soups Lentil soup with mushrooms

Ingredients:

  • 15 ml olive oil
  • 1 large onion, peeled and finely chopped
  • 250g smoked pork rashers or bacon, slices
  • 2 garlic cloves, peeled and chopped
  • Small handful parsley, chopped
  • 150g button mushrooms, quartered
  • 250g soup lentils of your choice, rinsed
  • 1 celery stick, sliced
  • Stock or water
  • Lemon, to taste
  • Mind leaves, to taste

Method:

  1. Heat the olive oil in a large heavy-based pot over a medium heat and tip in the onions, celery, pork or bacon rashers, garlic and parsley.
  2. Sauté gently for 5 minutes before adding the mushrooms. Then sauté for a further 5 minutes.
  3. Add the lentils and cover with water or stock. Allow them to simmer for about 30 minutes.
  4. Season the soup and add a squeeze of lemon juice and mint to taste.
  5. Serve with bread and strong cheddar cheese for a hearty dinner.

Spanish bean and chorizo soup
Preparation time: 20 minutes
Cooking time: 1.5 hours
Serves: 4-6

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soups Spanish bean and chorizo soup

Ingredients:

  • 250g borlotti beans, soaked overnight
  • 30ml olive oil
  • 1-2 medium onions, peeled and chopped
  • 400g potatoes, peeled and chopped into bite-sized chunks
  • 100g cabbage, shredded
  • 1 litre chicken or vegetable stock
  • 2 chorizo sausages (about 200g), sliced
  • Sea salt and black pepper, to taste
  • Paprika

Method:

  1. Drain and rinse the beans and tip into a large pot.
  2. Cover with water and bring to the boil, skimming off any froth with a slotted spoon.
  3. Turn down heat and simmer for 30 minutes until just cooked, but still firm. Drain and set aside.
  4. Reheat the pot over a medium heat and add the olive oil. Sauté the onions, potatoes and cabbage and season well.
  5. Add the beans and stock and cook for a further 30 minutes, adding the chorizo slices for the last 10 minutes.
  6. Ladle into bowls and serve with a good sprinkling of paprika and a dash of salt and pepper.

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