1、Beetroot soup with feta, radish & croutons

Blitz this vibrant vegetarian soup to a smooth consistency, then serve hot or cold, with raw radishes and toasted sourdough for added crunch

Beetroot soup with feta, radish & croutons recipe

Ingredients

Method

Add the garlic, stirring to combine for 1 min, then toss in the beetroot and cook for 15 mins.
  • Pour in the stock and bring to the boil. Once boiling, reduce the heat and simmer uncovered for 30 mins or until the beetroot is tender. Season well and leave to cool a little before blending.
  • Meanwhile, heat the grill to high and put the sourdough croutons on a baking sheet drizzled with the remaining 1 tbsp oil and toast until golden. Whizz the soup until smooth using a hand blender.
  • If serving the soup chilled, leave to cool completely and chill for a couple of hrs before serving. If serving hot, warm through in the pan for 2-3 mins. Serve in bowls or mugs with the croutons, radishes and crumbled feta scattered over. 

  • https://www.truecookbook.com/recipe/beetroot-soup-with-feta-radish-croutons-7165/

    2、Pasta & meatball soup with cheesy croutons

    Give meatballs a new lease of life in this substantial pasta-packed soup
    Pasta & meatball soup with cheesy croutons recipe

    Ingredients

    Method

    1. Heat the oil in a large, deep frying pan and fry the meatballs for 5-10 mins until browned. Tip in the tomatoes, milk, 200ml water and oregano and simmer for 10-15 mins, until the soup thickens a little.
    2. Pour in the pasta shapes and simmer until cooked – follow pack timings. Meanwhile, make the cheesy croutons. Heat grill to High, pop the baguette slices on a baking tray and top with the cheese. Grill until melted, keep warm.
    3. When the pasta is cooked, remove the soup from the heat and stir in the basil. Divide between bowls and serve with the basil and cheesy croutons on top.

    3、Baked trout with fennel, radish & rocket salad

    A stylish fish supper that's light, fresh and packed full of omega-3, folic acid and vitamin C
    Baked trout with fennel, radish & rocket salad recipe

    Ingredients

    • 2 whole trout, scaled and gutted
    • ½ bunch thyme
    • 2 lemons, 1 sliced, 1 juiced
    • 2 tbsp olive oil, plus extra to drizzle
    • 1 large bulb fennel, finely sliced
    • 100g radishes, finely sliced
    • 1 tbsp capers, chopped
    • large handful of rocket

    Method

    1. Heat oven to 200C/180C fan/gas 6. Slash the trout's skin three times on both sides then stuff a thyme branch into each cut. Lay the fish on a baking sheet and fill the cavity with the lemon slices and remaining thyme sprigs. Season the fish, drizzle over some olive oil then bake it for 15-20 mins until cooked through.
    2. Meanwhile, mix lemon juice with olive oil, then pour over the fennel and allow to stand for 10 mins. Stir in the radishes and capers and season. Mix the rocket through the fennel and radish salad just before serving with big bits of the flaked trout.

    4、Caramelised onion & barley soup with cheese croutons

    Nutty and nutritious barley adds real substance to this twist on classic French onion soup
    Caramelised onion & barley soup with cheese croutons recipe

    Ingredients

    Method

    1. Heat the oil in a saucepan, then add the onions, garlic, thyme, sugar and a good pinch of salt. Cook on a medium-low heat for 15-20 mins or until golden coloured. Add the stock and simmer for a further 10 mins.
    2. In a separate large saucepan of salted boiling water, cook the barley for 15 mins, adding the cavolo nero or kale for the final 3 mins of cooking. Drain and rinse under cold water, then add to the soup and warm through.
    3. Heat the grill. Top the toasted bread with cheese and place under the grill until it’s bubbly and melted. Serve in 2 large bowls with the cheesy croutons on top.

    More...

    You may also like