by Lynne Colquhoun

Created on: January 22, 2009   Last Updated: January 23, 2012

These have to be my all time favourite soup recipes which I enjoy making the most. They are great on a cold wintery day, and they are sure to keep the cold out as well as filling you up for the evening.

Chicken & Pasta Broth

Serves 6

Ingredients Needed

350g/12oz boneless chicken breasts

2tbsp sunflower oil

1 medium onion

250g/9oz carrots, diced

250g/9oz cauliflower florets

850ml/1 and 1/2 pints chicken stock

2tsp dried mixed herbs

125g/4 and 1/2 oz small pasta shapes

salt and pepper

Parmesan cheese

crusty bread to serve

Method

1. Using a sharp knife, finely dice the chicken, disposing of any skin.

2. Heat the oil in a large saucepan and quickly saute the chicken, onion, carrots and cauliflower until they are lightly coloured.

3. Stir in the chicken stock and dried mixed herbs and bring to the boil.

4. Add the pasta shapes to the pan and return to the boil. Cover the pan and leave the broth to simmer for 10 minutes, stirring occasionally to prevent the pasta shapes from sticking together.

5. Season the broth with salt and pepper. Sprinkle with Parmesan cheese. Serve with fresh crusty bread. Enjoy

Handy Tip

You can use any small pasta shapes for this soup. To make it fun for children you could add animal shaped or alphabet shaped pasta.

Cream of Carrot Soup

Serves 4

Ingredients Needed

200g carrots, grated

2 potatoes, grated

2 onions, grated

25g margarine

1/2 litre of water

125mls of milk

salt and pepper

2 vegetable stock cubes

2 tbsp single cream

chopped parsley to garnish

Method

1. Melt margarine in a large pan.

2. Add the vegetables and cook gently over a low heat until the margarine has all been absorbed.

3. Add the water, milk, stock cubes and seasoning.

4. Bring to the boil, lower the heat then cover the pan and allow to simmer gently for 30 minutes.

5. Blend for about 30 seconds or until smooth.

6. Serve into bowls and swirl cream onto the soup.

7. Sprinkle with some chopped parsley, and serve with fresh crusty bread. Enjoy

Vegetable & Bean Soup

Serves 4

Ingredients Needed

1 small aubergine

2 large tomatoes

1 potato, peeled

1 carrot, peeled

1 leek

425g/15oz can cannelloni beans

850ml/1 and 1/2 pints vegetable stock

2 tsp dried basil

15g/1/2oz dried mushrooms

50g/l and 3/4oZ vermicelli

3 tbsp pesto

freshly grated Parmesan cheese, to serve

Method

1. Slice the aubergine into rings about 1cm thick, then cut each ring into 4.

2. Dice the tomatoes and potato. Cut the carrot into sticks, about 2.5cm long. Cut the leek into rings.

3. Place the cannelloni beans and their liquid in a large saucepan. Add the aubergine, tomatoes, potatoes, carrot and leek, stirring to mix.

4. Add the stock to the pan and bring to the boil. Reduce the heat and leave to simmer for 15 minutes.

5. Add the basil, dried mushrooms and the vermicelli and simmer for 5 minutes or until all of the vegetables are tender.

6. Remove the pan from the heat and stir in the pesto.

7. Serve with freshly grated Parmesan cheese, and fresh crusty bread.

Enjoy

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