SPEEDY SPICED PRAWN SOUP
Provided by Jamie Oliver
Categories Quick & easy recipes Gorgeous Winter Soups Seafood Prawns Quick & easy recipes Quick fixes Lunch & dinner recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place the prawns in a bowl of cold water so they start to defrost.
- Meanwhile, dry fry and toast the rice for 3 minutes in a large shallow casserole pan on a high heat, stirring regularly, while you trim and finely slice the spring onions.
- Add 1 tablespoon of olive oil, the spring onions and korma paste to the pan. Stir for 2 minutes, then pour in the coconut milk and 2½ tins' worth of water. Boil for 12 minutes, stirring everything occasionally.
- With 6 minutes to go, drain the prawns, finely chop and stir into the soup.
- When the rice is cooked through and the soup is your desired consistency, taste, season to utter perfection with sea salt and black pepper, and dish up.
Nutrition Facts : Calories 321 calories, Fat 13.1 g fat, SaturatedFat 6 g saturated fat, Protein 16.1 g protein, Carbohydrate 36.2 g carbohydrate, Sugar 3.9 g sugar, Sodium 1.2 g salt, Fiber 2 g fibre
SPICY BEAN SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 10 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
- Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.
SUNSHINE SOUP
Got a huge yellow squash from a friend.This was the result of some of it. Also had some left to freeze. Soup also freezes well. Serve hot or cold.
Provided by Katha
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot melt margerine.
- Add squash, onion, celery, garlic.
- Saute until onion is golden.
- Allow to cool slightly.
- Add broth,rosemary& black pepper.
- Cook until all veggies are tender.
- Cool.
- Place soup in blender& puree till smooth.
- Pour soup back in pot& heat till warmed (or serve cold or at room temp).
- Place soup in bowls, swirl in 1/4 cup yogurt in each bowl.
- Add hot sauce if desired.
Nutrition Facts : Calories 109.2, Fat 3.3, SaturatedFat 0.8, Cholesterol 1.2, Sodium 109.5, Carbohydrate 15.6, Fiber 2.5, Sugar 10.2, Protein 5.4
SPEEDY SPICED SUNSHINE SOUP
I attended a cooking demonstration by Lisa Brink of Hod Hasharon. Lisa has her own cooking blog, www.deliciouskitchen.weebly.com, and has some wonderful ideas about cooking and presentation. This recipe comes from her Take Five class, recipes which contain five main ingredients and/or take five minites to prepare. I found this soup to be absolutely delicious and have already made up a batch for my family.
Provided by Mirj2338
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil and saute onion and garlic for a few minutes.
- Stir in cumin and tumeric, then add the cauliflower and toss until coated in spices.
- Add the remaining ingredients except for the milk and lemon juice and simmer for 25 minutes.
- Remove the bay leaves, add the milk and blend the soup until smooth (I use an immersion blender).
- Add a squeeze of lemon juice and serve garnished with fresh herbs.
Nutrition Facts : Calories 90, Fat 4.1, SaturatedFat 0.8, Cholesterol 3.4, Sodium 139.6, Carbohydrate 10.3, Fiber 2, Sugar 1.5, Protein 4
QUICK AND SPICY TOMATO SOUP
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.
Nutrition Facts : Calories 430, Fat 16 grams, SaturatedFat 2 grams, Sodium 1,976 milligrams, Carbohydrate 59 grams, Fiber 10 grams, Protein 15 grams, Sugar 3 grams
SPEEDY NOODLE SOUP
Don't let a lack of time ruin your evening meal, this speedy supper is easy to whip up at the last minute
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Bring the stock to the boil in a saucepan, stir in a squeeze chilli paste and soy sauce, then drop in 1 sheet straight-to-wok noodles.
- Simmer for a few mins until all the noodles have separated.
- Add a handful stir-fry veg, reserving any leafy bits until later.
- Simmer for 1 min until the veg is just tender. Stir in the leafy veg, then simmer for 1 min more.
- Serve in a deep bowl, scattered with crushed peanuts.
SUNSHINE SOUP (YELLOW PEPPER & LEEK)
Crunchy sweet peppers are both low in calories and rich in vitamin C. Yellow peppers make an especially cheery, sunny-coloured soup and oven roasting them concentrates all those delicious flavours.
Provided by English_Rose
Categories Low Protein
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the top and base from each of the yellow peppers, remove the seeds and then cut into thin strips. Cut the leeks into strips the same size as the peppers. Place the leeks and peppers in a roasting dish and sprinkle with the garlic. Drizzle 2 tablespoons of olive oil over the top, season with salt and freshly ground black pepper and place in a medium oven for 40-45 minutes until nicely roasted and soft.
- Heat 2 tablespoons olive oil in a large casserole or saucepan and saute the onion and celery for 5 minutes until softened but not browned. Add the potatoes and carrot and cook for 3-4 minutes more. Add the leeks and most of the peppers (reserve a few for garnish), the broth, thyme and bay leaf and simmer for 30 minutes or so until the potatoes are nice and soft.
- Place the soup in a blender, and whiz until smooth. Adjust the seasoning (adding a good grind of black pepper) and serve in bowls, garnished with a little of the reserved roasted peppers and a drizzle of olive oil.
Nutrition Facts : Calories 309.8, Fat 15.9, SaturatedFat 2.5, Sodium 997.8, Carbohydrate 34.1, Fiber 5, Sugar 5.3, Protein 10.4
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