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                            Please scroll down to view the following SOUP recipes -


CARROT AND CUMIN SOUP        Serves 2-4

2 tablespoons olive oil
1 onion
1 teaspoon cumin seeds
1 lb (450g) carrots, sliced
½ teaspoon honey
1½ pints (750ml) stock
Handful of coriander leaves

Heat the oil in a large pan, adding the onion and cumin. Cook until the onion is soft, then add the carrots, honey and stock. Simmer for about 20 mins.

Blend and adjust seasoning.

Serve with coriander leaves, crumbled goat’s cheese or grilled squares of red pepper.

11/2lbs (700g) carrots, peeled and sliced
1 onion, peeled and sliced
2 large oranges
1oz (28g) butter
11/2 teaspoons ground coriander
salt and pepper
13/4 pints chicken stock
6 fl oz (1/3 pint) single cream

Fry onion and carrots in butter and sweat for 3 minutes        Add coriander and chicken stock

Simmer until vegetables are soft, add orange juice and cream        Season

Do not re-boil after adding cream.     Garnish with cream

CURRIED PARSNIP SOUP        Serves 6     A delicious warming winter soup and very easy to make.

11/2oz (40g) butter
1 onion, peeled and sliced
11/2lbs (700g) parsnips, peeled and chopped finely
1 small teaspoon medium curry powder
1/2 teaspoon ground cumin
2 pints vegetable stock
1/4 pint single cream
salt and pepper
paprika to garnish.

Melt the butter and fry the onion gently for 5 minutes.
Add the parsnips and fry for a few minutes.
Add the curry powder and cumin and cook for a further few minutes.
Add the stock and simmer for about 30 minutes until the vegetables are soft.
Add nutmeg and seasoning to taste (it may need more curry powder); purée until smooth.
Add the cream, heat through, but do not boil.

Sprinkle with paprika.

This soup may be served either cold during the summer, particularly as part of a ‘garden’ meal, or warmed during the winter.
3-4 shallots (depending on size), chopped
2 good fish stock cubes (to make 1½ pints)
3 fresh salmon tail fillets (with skin on to improve the
flavour of the stock)
Small bunch of dill weed, chopped (with some reserved
for garnish)
2 egg yolks
10 fl oz pouring double cream
Small amount of soured cream
Extra Virgin olive oil

In a deep pan, heat the olive oil and sauté the shallots (do NOT brown).

Make up 1½ pints of fish sock and add to the pan. Bring to simmering point and gently poach the salmon tail fillets (about 5-7 minutes).

Remove fillets from the pan with a slotted spoon or similar, remove skin from the flesh, and flake.

Return two thirds of flaked fish to the pan and add a generous helping of chopped dill weed. Simmer for 2-3 minutes.

Remove from the pan and liquidise.

Return to the pan with the remainder of the flaked fish.
(If being prepared in advance, the soup may be left at this point for thickening just before serving).

To thicken, heat the soup nearly to boiling point, but DO NOT allow to boil. Beat cream into the egg yolks and add to the warm mixture, stirring all the time and preventing boiling, otherwise it will curdle. When slightly thickened, remove the pan from the heat and spoon into warm bowls.

Garnish each serving with a teaspoonful of soured cream and a sprinkling of dill weed.
Serve with thinly-sliced and buttered wholewheat bread, or with buttered Irish wheaten bread.
If serving cold as a soup, omit the egg yolks and thicken with lightly whipped double cream. In its cold state, the mixture is naturally slightly thicker than when it has been heated.

ITALIAN PASTA & BEAN SOUP                      Serves 4
1 tablespoon olive oil
2 tins cannellini or borlotti beans
3 cloves of garlic
a stick of celery
a bunch of flat leaf parsley
2 tablespoons tomato purée
400g (14oz) tin of chopped tomatoes
1 chicken stock cube
1 teaspoon dried basil (or equivalent fresh)
1 bay leaf
200g (8oz) small soup pasta (or broken up spaghetti)
1 pint water

Finely chop the garlic, celery and parsley.

Heat the olive oil in a large pan and sauté the garlic, celery and parsley for 5 minutes.

Drain and rinse the beans and add to the pan.

Add the basil and bay leaf and continue to fry on a low heat for 5–10 minutes.
Next add the tomato purée and continue to cook, stirring frequently, for another 5 minutes.

Add the tomatoes, stock cube and water.

Bring to the boil and simmer for an hour to an hour and a half.

Top up with water, if needed.   Remove bay leaf and basil, if used.

Add salt and pepper to taste, then add the pasta and cook until pasta is done.       Serve.


1 medium sized butternut squash
2 sweet potatoes
3 organic carrots
1 large mild onion
1½ pints vegetable stock
½ can low fat coconut milk

Chop the onion and sweat down in a large non-stick pan.

Peel and chop into cubes the squash, sweet potatoes and carrots.

Add the chopped ingredients to the onion and stir fry for 5 mins in 4 tablespoons of the vegetable stock.

Add remaining stock, and simmer until the vegetables are soft.

Add the coconut milk and blend with a hand blender.
The favourite soup of a friend’s daughters. This is a high antioxidant low fat soup

LEEK & BACON SOUP                 Serves 6
1oz (28g) butter
2 slices of smoked bacon, chopped
1lb (454g) leeks, sliced
1 large onion, chopped
1oz (28g) fine oatmeal
11/2 pints vegetable stock
1/2 pint milk
2 tablespoons parsley, chopped
salt and pepper to taste
Melt the butter in a large saucepan, add the onion and bacon, then fry for 5 minutes.

Stir in the leeks and cook for a few minutes, then add the oatmeal and stir.

Add the stock, bring to the boil and simmer for about 20 minutes.  Leave to cool slightly and purée.

Return to the pan, add the milk, parsley (optional) and season to taste.


1½ oz butter
4 oz diced onions
5 oz peeled diced potatoes
5 oz unpeeled diced cucumber
6 oz chopped lettuce leaves (no stalks)
2 pints chicken stock, preferably home made
2 teaspoons freshly chopped mint, plus extra for garnish
4 tablespoons cream, plus extra for garnish
Salt and pepper

Melt the butter in a heavy saucepan. When it foams add the potatoes and onions and turn until well coated. Season. Cover and sweat on a gentle heat for 10 minutes, until soft but not coloured.

Add the cucumber and toss it in the butter. Add the stock. Bring to the boil and cook until the potatoes, onions and cucumbers are completely cooked.

Add lettuce and simmer with the lid off for 4-5 minutes, until the lettuce is cooked. Do not overcook or the soup will loose its fresh green colour.

Add the mint and cream (if using) and Liquidise. Season to taste.

Serve in warm bowls garnished with a blob of whipped cream and a little freshly-chopped mint.

If this soup is to be reheated, just bring it to the boil and serve immediately. Prolonged boiling will spoil the colour and taste.

PARSNIP, GINGER AND LIME SOUP                  Serves 4

3 tablespoons olive oil
2 onions
4 parsnips, cut up
2 inch piece of fresh ginger, chopped
1 fat clove of garlic, crushed
1½ pints chicken stock
The juice and zest of 2 limes
Salt and black pepper

Heat the oil and soften the onions.

Add the parsnips and ginger, and cook for 7-10 mins.

Stir in the garlic and simmer with the pan half covered with the lid until the parsnips are soft.

Remove from the heat and add lime zest, salt and pepper.

Allow to cool slightly.    Blend until smooth and then add the lime juice.

SWEET POTATO AND RED PEPPER SOUP                           Serves 6

As colourful as it is good to eat, this soup is a real winner.

2 red peppers
500g (1¼ lb) sweet potatoes, cubed
1 onion
2 cloves of garlic, roughly chopped
300ml (½ pint) dry white wine
1.2 litres (2 pints) vegetable stock
Tabasco sauce to taste
Salt and pepper
Fresh country bread to serve

Dice and set aside a small quantity of red pepper for the garnish. Put the rest of the red pepper in a saucepan with the sweet potato, onion, garlic, wine and vegetable stock. Bring to the boil, lower the heat and simmer until all the vegetables are soft - about 30 mins.

Transfer the vegetables to a blender or food processor and process until smooth.

Season to taste, adding salt and pepper and a generous dash of Tabasco.  Garnish with the reserved red pepper and serve warm.

Adjust the amount of curry paste according to how hot you can take it!

2 tablespoons olive oil
800g butternut squash, peeled, de-seeded and diced
1 medium onion, chopped
400ml coconut milk
1-2 teaspoons red Thai curry paste
500ml chicken or vegetable stock
1 teaspoon caster sugar
½ tablespoon fish sauce
Handful coriander, washed and shredded
Squeeze of lime juice

Cook onion and butternut together in the oil, until beginning to soften. Add curry paste and continue to cook for a minute or two, stirring well. Add coconut milk, sugar, stock and fish sauce. Bring to boiling point, then cover the pan and leave to simmer for 20 minutes until the butternut is very soft.

Blend until you have a very smooth velvety texture. Stir in shredded coriander and a squeeze of lime juice just before serving.

This was born out of the year I was inundated with Uncle Howerd’s homegrown artichokes.

2 bacon slices
1lb (454g) scrubbed & chopped artichokes
1 chopped potato
1 chopped onion
1 pint (568ml) of chicken stock
fresh parsley

Sweat the bacon first in a little olive oil in a pan, then add artichokes, potato and onion and sweat together until onions are soft.
Add a pint or more of stock (depending on how thick you like it) and cook until artichokes and potato are soft.

Add some parsley and blend to make a creamy, tasty soup.


2 x 3 oz (2 x 75g) bunches watercress, washed and drained
1 oz (25g) butter
1 onion, chopped
8 oz (225g) potato, diced
1 pint (600ml) chicken stock
Salt & ground pepper to taste
¼ pint (150ml) milk
2 tablespoon single cream – optional

Reserve a few sprigs of watercress for garnish and roughly chop the remainder.

Fry the onion in the butter until translucent.

Add potato and watercress, cook for a further 2-3 minutes.

Add stock and seasoning, cover and simmer gently for 20 minutes or until the potato is soft.

Liquidise soup until smooth.

Just before serving, stir in milk and cream. Garnish with sprigs of watercress.