Copperhouse Adventure Training

Winter Soups

Soup Recipes (as tasted in Town Hall Gardens!)

Spicy Bean Soup

Ingredients: 2 onions, 2 cloves garlic, cooking oil, 1 tbsp tomato puree, tin of chopped tomatoes, tin of red kidney beans (rinsed and drained), 1 litre of vegetable stock, spices to taste eg 1 tsp paprika, 1 tsp cumin, 2 tsp ground coriander, pinch cayenne, salt & pepper

Method:

Chop the onions, crush the garlic and fry gently in some oil in a large saucepan.

Add the spices as desired and fry gently for another couple of minutes.

Add the rest of the ingredients, stir well, bring to the boil and simmer for 20 minutes.

Once cooled slightly, blitz with a blender or food processor to thicken the soup.

Can be frozen.

 

Golden Vegetable Soup with Pasta

Ingredients: 1 onion, 1 carrot, 1 sweet potato, 1 yellow pepper, 350g sweetcorn (tinned or defrosted), 1 litre vegetable stock, salt & pepper, handful of mini pasta shapes

Method:

Chop the onion, carrot, sweet potato and yellow pepper, put into a large saucepan with the sweetcorn and vegetable stock. Bring to the boil and simmer for 15 minutes then add the pasta for a further 5 minutes.

Once cooled slightly, blitz with a blender or food processor to thicken the soup. (If preferred, cook the pasta in a separate saucepan and add after blitzing the soup, that way you still see the pasta shapes).

Can be frozen.