All posts tagged: soup

Vegetarian Cooking Broth for Dumplings

All the most delicious dumpling and noodle broths call for animal fat or fish seasoning of some kind to boost their flavour. In my current state as a midweek vegetarian – and cooking for a boy who requires a stab to the thigh with an epi pen at even the mention of a prawn –  neither were options. However, I happened upon frozen Itsu Vegetable Gyoza in the ready meal freezer at ASDA yesterday, so desperately wanted to knock something up to serve them in, and this was more than sufficient. Makes enough for 1 300g pack frozen dumplings 1.5 litres vegetable stock (I used bouillon powder) 1 red chilli 1 large chunk ginger 3-5 cloves garlic soy sauce pinch sugar Chop chilli finely, grate ginger and garlic coarsely. Heat 1-2 tbsps oil in a pan (the more neutral the better aka sunflower or groundnut, but if you’ve only got olive it’s not the end of the world) and cook the chilli, garlic and ginger until beginning to brown. Pour in stock, add soy sauce …

Pesto Grilled Cheese for Cully & Sully Soups

This post is sponsored by Cully & Sully Back once again for some fried stuff with cheese. What can I say? The cold and the drizzle just do something to me. I need carbs and I need them buttered and fried on both sides. It’s November. It’s the law. When Cully & Sully challenged me to come up with a quick, easy recipe to perfectly complement one of their soups, what else was there but grilled cheese? Cully & Sully are the most popular soup brand in Ireland. Having tried a few from their range of fresh boxed soups, I have to admit that I can see why. I’m not one to buy soup all that often. I’ll make it myself or swerve it altogether. This is because soup from the fresh aisle is, to me, always depressing. Thin, watery, lacking in flavour – you know the drill. However, I think Cully & Sully have cracked it. Before posting I tried 6 soups from their range to make sure they all checked out and were …

Udon Noodle Soup with Cavalo Nero and Radishes

Hearty Udon Noodle Soup with Cavalo Nero and Radishes

If you master the art of making a basic vegetable soup from store cupboard staples, you’re well on the way to surviving autumn and winter without so much as a scratch on you. They’re so simple, and once you get the gist of them, you can start to get really creative with your flavours – or make use of all those fridge leftovers you never know what to do with. My general rule of thumb is: carrot, onion and celery to start, caramelised really slowly to bring out all their glorious flavours for a delicious broth, followed by stock. Then the world is my oyster. I usually just throw in whichever vegetables I have to hand and hope they all come together nicely, plus some tiny pasta shapes or noodles. This never takes longer than 40 minutes door to door, and always yields something reliably comforting. Todays extra veg combination (cavalo nero and radishes) are present for two reasons. The first is because cavalo nero is my favourite leafy green, it’s so hardy and wintry …