Cream of Artichoke Soup

Serves 6 Ingredients: 750g/1lb 11oz Jerusalem artichokes, peeled and sliced 1 lemon, thickly sliced 50g/2oz butter 2 onions, chopped 1 garlic clove, crushed 1.5 litres/21⁄4pt  vegetable stock 2 bay leaves 1⁄4  teaspoon ground nutmeg 1 tablespoon freshly squeezed lemon juice 150ml/5fl oz single cream salt and freshly ground Black pepper Method: Put the artichokes in...
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Prawn Wonton Soup

Serves 4 Ingredients: For the wontons: 175g/6oz cooked prawns, peeled and deveined 1 garlic clove, crushed 1 spring onion, finely chopped) 1 tablespoon light soy sauce 1 tablespoon Thai fish sauce 1 tablespoon chopped fresh coriander leaves 1 small egg, separated 12 wonton wrappers For the soup: 1 litre/13⁄4pt beef stock 1 tablespoon Thai fish...
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Rich Kidney Soup

Serves 4 Ingredients: 25g/1oz low-fat spread 225g/8oz lamb’s kidneys, finely chopped 1 small onion, finely chopped 25g/1oz plain flour 750ml/11⁄4pt lamb stock 1 small bay leaf 2 tablespoons port Salt and freshly ground black pepper Method: Melt the low-fat spread in a heavy saucepan over a gentle heat, and add the kidneys and onion. Gently...
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Greek Lemon Soup

Serves 4 Ingredients: 1 tablespoon cornflour 1 litre/13⁄4pt chicken stock 50g/2oz long-grain rice 4 tablespoons freshly squeezed lemon juice 3 eggs Method: Stir the cornflour into 225ml/8fl oz chicken stock of the until it has dissolved. Pour into a saucepan over a medium heat, and add the remaining stock. Bring to the boil. Add the...
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Oriental Noodle Soup

Serves 6 Ingredients: 1.8 litres/3pt beef stock 1 teaspoon finely chopped lemon grass 2 teaspoons light soy sauce 175g/6oz vermicelli, broken into small pieces Method: Bring the stock to the boil with the lemon grass and soy sauce. Add the vermicelli and simmer for 6 minutes or until the noodles are just tender. Serve hot...
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Green Soup

Serves 6 Ingredients: 1 tablespoon olive oil 1 onion, chopped 1 garlic clove, chopped 200g/7oz potato, cut into 2.5cm/1in cubes 700ml/11⁄4pt vegetable stock 1 small cucumber, cut into chunks 75g/3oz watercress 100g/4oz green beans, trimmed and halved Salt and freshly ground black pepper Method: Heat the oil in a large saucepan. Sweat the onion and...
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Curried Carrot & Apple Soup

Serves 4 Ingredients: 2 teaspoons sunflower oil 1 tablespoon mild korma curry powder 500g/1lb 2oz carrots, chopped 1 large onion, chopped 1 cooking apple, chopped 900ml/11⁄2pt chicken stock salt and ground black pepper Method: Heat the oil in a saucepan over a low heat, and gently fry the curry powder for 2–3 minutes until fragrant...
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Tomato & Carrot Soup

Serves 4 Ingredients: 400g/14oz canned chopped tomatoes 2 large carrots, grated 1 small onion, finely chopped 300ml/10fl oz vegetable stock (made with 1 stock cube) 1 teaspoon dried oregano pinch of grated nutmeg pinch of salt 1 bay leaf 1 tablespoon chopped fresh flat-leaf parsley Method: Put all the ingredients except the parsley in a...
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Mushroom & Corn Soup

Serves 4 Ingredients: 25g/1oz low-fat spread 25g/1oz plain flour 100g/4oz button mushrooms, sliced 1 onion, finely chopped 300ml/10fl oz vegetable stock 300ml/10fl oz skimmed milk 350g/12oz canned sweetcorn kernels, drained salt and freshly ground black pepper 4 teaspoons low-fat single cream, to garnish Method: Heat the low-fat spread in a heavy saucepan. Add the mushrooms...
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Smooth Cheese Soup

Serves 4 Ingredients: 1 large potato, diced 1 large carrot, diced 1 small onion, diced 1 celery stick, diced 600ml/1pt vegetable stock 1⁄2  teaspoon dried mixed herbs 100g/4oz low-fat Cheddar cheese, grated 150ml/5fl oz skimmed milk Method: Put the vegetables in a saucepan with the stock and herbs. Bring to the boil, reduce the heat,...
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