National Soup Month
January is National Soup Month. Nothing drives away those chilly winter blues like a hot bowl of your favorite soup.
It’s the perfect lunchtime or evening meal treat and is great for making a big pot and freezing for a quick fix meal when you can’t be bothered to cook. We’ve included a mix of slow cooker and stove top soups, so versatile and packed full of nutrients. You can freestyle with your ingredients, throw in your leftovers – souptastic! Don’t forget we also sell a soup box with two recipes for inspiration.
Other recipes:
Check out our videos on our Youtube channel for three additional fantastic soups full of goodness as well as our Pinterest board here: https://www.pinterest.co.uk/Heritagefinefoods/soup-recipes/
Videos:
Emma’s watercress, potato, broccoli and onion soup
Roasted tomato and pepper soup
Cavolo nero, chickpea and rosemary stew/soup
Crown Prince squash, sweet potato, pepper, onion and tomato soup
Slow Cooker Vegetable and Lentil Soup
Prep time: 20mins
Cook time: 10hrs in slow cooker
Serves 4-6
This healthy slow cooker recipe is packed with vegetables, red split lentils, and finished with a drizzle of olive oil, chopped parsley, and Parmigiano-Reggiano cheese.
Source: A Beautiful Plate, find the recipe here
Chicken Soup
Prep time: 15mins
Cook time: 35mins
Serves 4
Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones.
Source: BBC Good Food, find the recipe here
Feta and Spinach Scone
Time: 1hr
Serves 8
Perfect with tomato soup
This scone complements not only the chicken soup but also any tomato-based soups. See our video to make this too.
Ingredients
- 280g self-raising flour
- Pinch of salt
- 1 tsp chilli flakes optional
- 1/2 tsp coarse pepper
- 100g feta, cubed
- 2 eggs
- 280ml Greek yoghurt
- Handful of baby spinach, roughly chopped
Method
Heat the oven to 180C/160C fan/gas 4.
Put self-raising flour and a large pinch of salt, chilli seeds and pepper into a large bowl and make a well in the centre.
In a separate bowl, combine cubed feta, 3 tbsp sunflower oil, eggs, Greek yogurt and a small handful baby spinach leaves, roughly chopped.
Stir into the flour to form a soft dough, tip onto a floured surface and shape into a thick, flattish round.
Brush with milk.
Bake for 40-45 mins.
Cool, then serve in wedges.
Sweetcorn & Smoked Haddock Chowder
Prep time: 10 mins
Cook time: 20 mins
Serves 2
Keep smoked haddock fillets and sweetcorn in the freezer, and add a few store cupboard staples for this tasty chowder.
Source: BBC Good Food, find the recipe here