Classic potato soup

Also added bacon and two stalks of finely chopped celery. Didn't add milk. Tasty.

Serves 6. Cooking time 10 to 30 mins. Prep time 30 mins.

A comforting classic, this easy potato soup uses a handful of store cupboard ingredients to great effect.

Ingredients

• 55g/2oz butter

• 425g/15oz potatoes, peeled and diced to 5mm/1/3in

• 110g/4oz onions, diced to 1/3in

• 1 tsp salt

• freshly ground pepper

• 900ml/1½pt home-made chicken stock or vegetable stock

• 120ml/4fl oz creamy milk

• freshly chopped herbs to garnish

Preparation method

1. Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.

2. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.

3. Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.

4. Add the milk. purée the soup in a blender or food processor. Taste and adjust seasoning.

5. Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.

BBC Potato Soup recipe

Moroccan Chickpea Soup with Garlic and Chilli Pitta

Cut pitta bread into wedges. Mix with olive oil, garlic, chilli (fresh or flakes) and salt (all amounts to taste). Bake, 200 C for 7-8 minutes

3 tbsp olive oil

2 stalks celery, chopped

1 onion, chopped

2 1/2 tsp toasted cumin seeds

pinch sugar

400g tin chickpeas

600mls stock

400g tin chopped tomatoes

lemon juice

chopped coriander

Heat oil, add celery and onion and cook low heat 10 minutes

Add cumin, then tomatoes, chickpeas and stock

Simmer 5 minutes

Add lemon juice and coriander

Serve with pittas

From Sarah Shelton

Chilled Beetroot Consommé

From Abel and Cole. 0 Weight Watchers points per serving.

This summer soup requires no fat for cooking and is ideal if you're slimming for summer. Be sure to use raw beetroot.

• 700 g (1 & 1/2 lb) raw beetroot peeled and chopped
• 10 large spring onions, chopped
• A sprig of thyme
• 1 clove of garlic, crushed
• A few parsley stalks
• A bay leaf
• A 2 inch strip orange zest
• 2 & 1/2 pints of water
• 1 cucumber
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• Salt and freshly milled black pepper

• To garnish:
• 5 fl oz natural or low fat yoghurt
• 2 tablespoons snipped chives

Put the prepared beetroot in a large saucepan with the chopped spring onions, the thyme, garlic, parsley, bay leaf and orange zest then pour in the water. Bring to the boil and simmer gently, uncovered, for about 1 hour. At the end of this time the beetroot will have lost its redness and have a pale look. Now peel and dice the cucumber, add it to the soup and simmer for about 10 minutes.Pour the soup through a sieve and leave to drain through (the soup becomes quite clear). Season to taste and add the vinegar and lemon juice to sharpen the flavour. Chill well and serve with yoghurt and a garnish of snipped chives.

Cream of Broccoli Soup

A really tasty, hearty soup. I also added a packet of pancetta and some mushrooms. I grated the brocolli rather than blending it so that it was chunkier.

http://allrecipes.com/Recipe/Cream-of-Broccoli-Soup-V/Detail.aspx

Ingredients

• 1 head fresh broccoli
• 3 tablespoons butter
• 3 tablespoons minced onion
• 1 stalk celery with leaves, chopped
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 cup heavy cream
• 2 cubes chicken bouillon
• 1 teaspoon Worcestershire sauce
• 2 pinches paprika
• 1 teaspoon salt
• 1 cup shredded mozzarella cheese

Directions

1. Place broccoli in a medium saucepan with water to cover, bring to a boil, then reduce heat and simmer until tender, 15 minutes. Remove broccoli and reserve cooking water.
2. In the same pan, melt butter over medium heat. Cook onions and celery in butter until tender, 10 to 15 minutes. Stir in flour, milk and cream. Dissolve bouillon in 2 cups reserved broccoli water. Stir into soup. Season with Worcestershire, paprika and salt. Stir in cheese and cook 10 minutes more.