Nigella Sunshine Soup Recipes
HOT AND SOUR SOUP
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more.
NOODLE SOUP FOR NEEDY PEOPLE
I have to say, to be prescriptive about a noodle soup seems to be against the ethos of what you're actually cooking. When I need a noodle soup, believe me I am in no mood to start weighing and measuring. I heat some broth, of some description or other, and throw in a variety of vegetables that are skulking about in the fridge and the most soothing noodles I can find. You can add other things, some chicken strips or, at the end, some fine rags of raw tuna or salmon, but I generally want the vegetably broth and noodles by themselves. The protein element, while so desirable in so many ways I'm sure, is not what I'm after here. But anyway, I throw down a blueprint here. Don't get caught up in it, but follow it if it feels helpful.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 12m
Yield 2 for supper
Number Of Ingredients 11
Steps:
- Cook the noodles according to packet instructions and while the water is boiling fill a nearby saucepan with stock, brown sugar, star anise, ginger and soy sauce. (When the noodles are done, just drain them and put half in each bowl.)
- When the flavored stock comes to a boil, add the vegetables. They should be cooked before 2 minutes are up.
- Pour half into each bowl, over the cooked and drained noodles and sprinkle with cilantro.
SQUASH & NIGELLA SEED SOUP
Nigella seeds are a flavourful addition to this winter soup; they taste like oregano and have the slight bitterness of mustard seeds
Provided by Mary Cadogan
Categories Soup
Time 45m
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan, add the onion, then fry until lightly coloured. Add the nigella seeds and chilli, then fry for 1 min. Tip in the squash, potato and stock, then bring to the boil. Stir well, cover, then simmer for 20 mins, or until the vegetables are tender.
- Purée the soup in batches, adding a handful of parsley with each batch. Return the soup to the pan, then reheat. The soup can be frozen for up to 1 month.
Nutrition Facts : Calories 181 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium
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