Soup for supper
Warm up as the cold nights draw in with a comforting bowl of soup. Healthy, delicious and simple to make.
2tbsp Lincolnshire Drizzle Lemon Dressing
2 onions, chopped
3 medium carrots, chopped
1 tbsp thyme leaves, roughly chopped
1.4l chicken stock
300g leftover roast chicken, shredded and skin removed
200g frozen peas
1 garlic clove, crushed
Gently fry the onion, carrots and 1tbsp of thyme leaves in the Lemon Dressing for 10mins. Stir in the crushed garlic and fry for a few minutes more
Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.
Add 300g shredded leftover roast chicken and bring up to a simmer. Purée with a stick blender.
Tip back into the pan with the rest of the soup, 200g frozen peas and seasoning, then simmer for 5 mins until hot through.
SPICY CARROT SOUP
2 tbsp Orange & Ginger Dressing
1 onion , finely chopped
1 garlic clove, chopped
knob of fresh root ginger, grated (Optional – for more ginger kick)
1 red chilli , deseeded and chopped
1 tsp mild curry powder, plus extra
1kg carrots , trimmed and sliced
2 lemongrass stalks, bashed
400g can coconut milk
700ml vegetable stock
Heat the dressing in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots and lemongrass, then cover and cook over a low heat for 10 mins more.
Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whiz until smooth. Ladle into bowls and top with a little of reserved coconut milk and an extra sprinkling of curry powder, if you like.
1-1¼kg/2lb 4oz-2lb 12oz ripe tomatoes
1 medium onion chopped
1 small carrot chopped into small pieces
1 celery stick sliced
2 tbsp Lincolnshire Drizzle Sweet Chilli Dressing
2 squirts of tomato purée (about 2 tsp)
a good pinch of sugar
2 bay leaves
1.2 litres/ 2 pints hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)
Cut each tomato into quarters and slice off any hard cores
Spoon the Sweet Chilli Dressing into a large heavy-based pan and heat it over a low heat, tip in the onion, carrot and celery and mix them together. Still with the heat low, cook the vegetables until they are soft and faintly coloured, stirring regularly. This should take about 10 minutes.
Stir in the tomato purée. Add the tomatoes and a good sprinkle of sugar and grind in a little black pepper.
Tear the bay leaves into a few pieces and add them into the pan.
Stir to mix everything together, put the lid on and simmer over a low heat for 10 minutes. From time to time, give the pan a good shake – this will keep everything well mixed.
Pour in the stock, stirring at the same time to mix it with the vegetables. Turn up the heat to high and bring to the boil, then turn the heat down and allow to simmer for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
Remove the bay leaf, then blend the soup until smooth.
Serve warm with a drizzle of Sweet Chilli Dressing over the top for an extra spicy kick.
All our dressings are made with Cold Pressed Extra Virgin Rapeseed Oil which not only makes them super healthy, but also makes the ideal for cooking with. Marinade, Stir Fry or Simply Drizzle!