All posts tagged: soup

Savoy Cabbage, Bacon + White Bean Soup with Apple and Mustard

I’m currently recovering from a cheeky little dose of Coronavirus. This soup was something I made myself somewhere in the early stages of death and promised to make again when I was well enough to write it down and here I am, temperature returned to normal and energy levels slowly regenerating, delivering on my word. You’ll notice that it’s a lesser spotted not-vegetarian recipe. I was sick and I wanted to eat bacon. Moments such as these are the very reason I never actually call myself a vegetarian. If you have beer and you’re so inclined, add half a can at the same time as the stock. I haven’t included it in the recipe cause I didn’t happen to have any in when I was actually writing down measurements but I did last time I made it and 10/10 would go again. 3-4 servings 1/2 a head savoy cabbage, shredded1 onion, chopped finely1 apple, sliced6 rashers streaky smoked bacon, sliced1 tsp dijon mustard1.2L chicken stock1 can cannelini beans 1 – In your biggest, heaviest saucepan, …

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 …