Jules Clancy for My Mum Who Taught Me the Value of a Warming Bowl of Soup Xx

Home , Carrot soup, Gazpacho, Lentil soup, Soup, Speck, Spinach soup

speedy soups jules clancy www.thestonesoup.com For my Mum who taught me the value of a warming bowl of soup xx

© Jules Clancy 2011 This ebook is copyright. Apart from any fair dealing for the purpose of private study, research, criticism or review, as permitted under the Copyright Act, no part of this ebook may be reproduced by any process without written permission. Enquiries should be addressed to the author.

§ introduction § recipe index § the stonesoup philosophy § 3 secrets to amazing soup § 8 tips for speedy soup § smooth soups § chunky soups § about the author

§ interactive index - click on the item to be taken to that page I’ve always been a big fan of soup. introduction From my Mum’s veggie soup that she used to make a massive pot of and freeze, to my very first laksa (Malaysian noodle soup), I’ve been hooked.

Soup is comfort food. Soup is nurturing. Soup is healthy.

Soup is pretty damn versatile: it can warm us up when we’re in the depths of Winter and it can cool us down when we’re sweating in the back streets of Bangkok.

Soup isn’t just for Winter.

Soup can require lots of effort. Soup can be quick.

But most of all Soup is good for the soul.

I hope you enjoy this mini-eCookbook dedicated to the wonderful world of soup.

Cheers, Jules x recipe index smooth soups chunky soups § roast mushroom soup § spiced lentil soup § almond gazpacho § quick veggie soup § beet & tomato soup § simple chicken laksa § cauliflower soup § udon noodle soup § simple carrot soup § chicken & brown rice soup § broccoli soup § chickpea & spinach soup § white bean & eggplant soup § miso soup with tofu & bok choy § soba noodle soup § rachel's ramen

§ interactive index - click on the item to be taken to that page Stonesoup is about fresh, healthy, delicious food.

Food that tastes good and is also good for us.

The fact that most of the recipes in this book contain 5 the ingredients and can be made in minutes is a bonus. As I am constantly discovering, when you strip food back to the essentials and let the ingredients speak for themselves, it can only mean good things from a flavour perspective.

Throw in a healthy dose of veggies and it’s all good things stonesoup when it comes to healthy eating.

Don’t let anyone, especially those cheffy types, convince you that you need ‘layers of flavour’ and an ingredients list as long as your arm to create delicious food. That’s one style philosophy of cooking that can taste great if someone else is preparing it and cleaning up.

For home cooking, I believe that keeping the number of ingredients and the steps involved to a minimum is where it's at.

But don't let the simplicity of these recipes fool you into thinking they aren't going to taste amazing. If they didn't make my taste buds sing, I wouldn't be here. The only problem I have with soup is that I tend to think of it as a bit of a ‘project’, requiring a few hours of gentle simmering after a serious session of chopping and vegetable prep.

This means I rarely even think to cook soup when I’m trying to 3 secrets to figure what to have for dinner on a random Tuesday night. But when I was writing 5 ingredients 10 minutes last year, and amazing soup had a whole chapter called ‘soup’ to fill up with 10 minute recipes, I quickly began to reconsider the whole ‘soup = time’ equation.

And I’m really glad I did. I’ve been finding myself turning to soup when I need a quick meal more and more.

the three secrets to amazing soup

1. have a plan My worst soup experiences have been when I’ve just chucked lost of things in togther without an idea of what I wanted my soup to be like.

2. keep it simple It’s always tempting to add a little bit of this and a little bit of that. Especially when you’re making a one pot soup.

3. use the best quality ingredients you can afford Say no more... 1. use precooked ingredients Then all you’re really doing is combining, seasoning and heating. Too easy. Great examples are udon noodles or laksa noodles, canned lentils and beans, canned tomatoes.

2. choose quick cooking ingredients 8 tips for We’re talking things like ground (minced) chicken, tofu and spinach. 3. save on prep time with frozen veg frozen peas don’t need shelling and frozen cauliflower doesn’t need chopping. And best of all frozen veg tend to be less expensive and retain speedy soup more nutrients. Think of your freezer as an extension of your pantry.

4. cut things finely – or grate them The smaller things are, the faster the heat can reach their middles and the quicker they cook. Take our carrot soup as an example.

5. skip the sweating onions While I love the smell of onion cooking, it always takes longer than 5 minutes.

6. boil the kettle first This saves HEAPS of time! As soon as you’re ready to cook dinner, fill up the kettle so you’ll have boiling water ready when you need it.

7. use 2 pans Cooking in 2 pans definitely decreases time but there’s a cost with the whole washing up thing – the choice is yours!

8. invest in a stick blender Even though I’m a minimalist and try to keep my kitchen utensils to a minumum, I LOVE my stick blender because it makes pureeing soups a cinch. So much better (and safer!) than the whole blender or food processor path. You don’t need to go out and buy one but if you like smooth soups, it might not be a bad idea. smooth soups Years ago I made the best mushroom soup and then of course, forgot where I got the recipe from. And try as I may, I wasn’t ever able to replicate the soup from my memory. Until now.

Roasting the mushrooms is the trick here. It concentrates the mushroom flavour and makes for a wonderfully rich soup. The other secret ingredient is the tomato paste – just enough to add complexity of flavour without becoming overtly tomatoey. roast mushroom soup

serves 2 500g (1lb) portabello or field mushrooms 1 head of garlic 1 can chickpeas (400g / 14oz), juices retained 2 tablespoons tomato paste 4-6 tablespoons cream 1. Preheat your oven to 200C (400F). Slice mushrooms thickly, trim stalks and place in a roasting dish.

2. Break garlic into individual cloves and sprinkle the unpeeled cloves over the mmushrooms.

3. Drizzle generously olive oil and bake for 25-30 minutes or until mushrooms are golden and tender.

4. Place chickpeas and their juices in a large saucepan. Add another can full of water and the tomato paste. Bring to a simmer.

5. Add mushrooms and garlic flesh (discarding the skins). Puree with a roast soup stick blender or food processor. mushroom 6. Return soup to the heat. If the soup is too thick add a little more water and bring back to a simmer.

7. Add cream, saving a little to serve. Taste and season. roast mushroom soup ..... prepare ahead? problem solving guide Absolutely. Like most soups this is wonderful reheated. bland - make sure you’re generous with the salt. And you could add a variations for fun little more tomato paste. bitter - If the garlic gets burned it can add bitter flavours to the soup. carnivore fun – serve with a little crispy bacon or proscuitto or Next time be more careful when deciding which bits of garlic to add. even some finely sliced salami layered over the top. gritty – Gritty mushrooms can make for gritty soup. Most commercial dairy-free – skip the cream and serve with a generous drizzle of mushrooms are fine but if they look a bit dirty, give the mushrooms a olive or walnut oil instead. quick rinse under the cold water tap before slicing. Don’t worry, they won’t absorb too much moisture. vegan – if you have access to unsweetened almond milk, you could use that instead of the cream. Otherwise, see the dairy-free option too thick – Everyone likes their soup different consistencies. If its too above. thick, add a little more water and bring back to a simmer.

chickpea free? - I’ve made this without the chickpeas and it wasn’t too watery – This is unlikely, but if the soup isn’t thick enough, you as filling but more of a soup you’d serve as a starter. Other canned could simmer it for longer to reduce it down OR add more chickpeas if beans such as cannellini or butter beans would be lovely in place of you have them. the chickpeas. leftover potential Excellent! Will keep in the fridge for a week or so. This is one of those magic little dishes where the whole is soo much better than the sum of the parts. The almonds and bread combine to give a lovely silken milky brew that gets a good spiking from the vinegar and garlic and finishes with the grassy aromatics of almond gazpacho the oil. The amazing creamy goodness of this soup means it can well hold its own as a first course. Best served at room temperature. almond gazpacho

serves 2-3 as a starter 100g (3.5oz) white sourdough bread, 100g (3.5oz) blanched almonds 100g (3.5oz) extra virgin olive oil 4-5 teaspoons sherry vinegar 1-2 cloves garlic

1. Remove crusts from bread reserving enough slivers to serve.

2. Soak crustless bread in enough water to cover for approx 10mins. Puree remaining ingredients in a food processor to form a smooth paste.

3. Add bread and soaking liquid and continue to process adding extra water if required to make a thick soupy consistency. Season.

4. Stand for at least one hour then strain through a fine sieve discarding solids.

5. Serve at room temp with bread crusts and a drizzle of your very best extra virgin olive oil. almond gazpacho ..... prepare ahead? problem solving guide Brilliant. Will keep for a week in the fridge. Just bring to room bland – Season more generously with salt and possibly a little more temperature before serving vinegar.

variations for fun gritty - It’s important to sieve the soup to avoid getting small gritty pieces of almond. nut-free – Replace the almonds with twice the quantity of super ripe tomatoes. no sherry vinegar? - replace with red wine vinegar or champagne vinegar or even lemon juice. gluten-free – Replace the bread with extra blanched almonds (unroasted almonds with the skins removed). too thick – Thin out with some filtered water.

marcona almonds – if you can get your hands on some Spanish short on time – skip the standing for 1 hour step or let it sit for as long marcona almonds as you can.

different nuts – feel free to play around with walnuts, pistachios or can't find blanched almonds? – use raw almonds with the skins even macadamias or a combo of these. on - the soup won't be as white but will still be delicious (and have more fiber)

leftover potential Excellent! Will keep in the fridge for a week or so. Try and seek out beets that have been canned or bottled in beet juice if you can - they taste much more natural like fresh beets.

Like the European beet soup, borscht, this soup is equally good served hot or chilled, depending on the season. beet & tomato soup

serves 2 1 jar tomato pasta sauce (400g / 14oz) 1 can baby beets (440g / 15oz), drained 2 teaspoons ground cumin or coriander 6-8 tablespoons almond butter

1. Place tomato sauce (marinara sauce), half a jar of water, beets and cumin or coriander in a medium saucepan and bring to a simmer.

2. Remove from the heat and puree with a stick blender or food processor.

3. Return to the heat and stir in almond butter. Bring back to a beet & soup simmer taste and season. If it is too tart, add more almond butter tomato or a little sugar to soften the acidity. beet & tomato soup prepare ahead? problem solving guide Brilliant. Will keep for a week in the fridge. The bok choy may lose too watery / bland – Sounds like you need more miso! some of its vibrant greenness but it will still taste fine. too salty - It’s easy to overdo the miso so be careful. If your soup is variations for fun too strong all you can do is dilute it with a little water.

This would also work well with frozen broccoli. For a vegan version, skip the cheese and serve with a sprinkling of lightly toasted pinenuts or almonds.

If you don’t have a stick blender, feel free to serve as a chunky soup. Or use a regular blender of food processor – just be very careful when pureeing the hot soup. broccoli soup broccoli soup

serves 2 2 heads broccoli, chopped including tender stalks 1 small piece of parmesan rind, optional, + shaved parmesan to serve 1 tablespoon soy sauce 1 tablespoon lemon juice

1. Bring 2 cups water to boil in a medium saucepan.

2. Add broccoli, parmesan rind, if using and soy sauce.

3. Cover and simmer rapidly for about 8 minutes or until broccoli is tender.

4. Puree in the saucepan with a stick blender until smoothish.

5. Taste and season with salt, pepper and lemon juice. Serve with extra parmesan sprinkled over the top. broccoli soup ..... prepare ahead? problem solving guide Absolutely. bland – keep seasoning until you are happy. A little more soy may help variations for fun as well. colour dull – the downside to using the soy is that it takes away from vegan / dairy-free –just skip the parmesan and drizzle with a little the 'greenness' of the soup. Next time use salt to season instead of the extra virgin olive oil for freshness. soy if you prefer a more vibrant soup.

super green – add some baby spinach at the end to cook with the no stick blender? – you can use a regular blender instead. Just be residual heat before pureeing. super careful with the hot liquid. Or finely chop your broccoli by hand and use as a more chunky soup. soy-free– season with salt instead of the soy.

chunky – skip the pureeing step.

goats cheese – skip the parmesan and serve with chunks of fresh goats cheese on top. Dont be put off by the thought of roasting the eggplant first. It takes much less time than you'd think and give the most satisfying and hearty soup.

She's not much of a looker either. But this is one soup you definitely shouldn't judge by its cover. white bean & eggplant soup serves 2 2 medium eggplant (aubergine) 2 knobs butter or olive oil 1 large onion, chopped 2 cans white beans (400g / 14oz) 2-4 tablespoons lemon juice

1. Preheat oven to its highest setting.

2. Cut eggplant in half lengthwise and place on an oven proof tray cut side down. Bake for 30 – 40 minutes or until eggplant is very soft. white bean & soup 3. Meanwhile melt butter in a large saucepan and cook onion, eggplant covered for about 15 minutes or until very soft and golden. 4. Add beans and the canning liquid to the onions and bring to a simmer. Cook for about 10 minutes or until your eggplant is ready.

5. Srape the flesh from the cooked eggplant and add to the soup. Simmer for a minute or so then puree, if you like.

6. Taste and season with salt, pepper and lemon juice. white bean & eggplant soup ..... prepare ahead? problem solving guide Absolutely. You could just roast the eggplant in advance or make bland – a brown soup like this needs to deliver on flavour to overcome the whole soup. its lack of good looks! Season more generously with salt and pepper variations for fun and give it a little more lemon juice to freshen things up. gluey –be careful not to overpuree the soup or the texture will end carnivore – try a white bean, eggplant & ham soup. Use a ham stock up a little gluey. Try to keep a few chunks or just skip the pureeing all or simmer the soup with a ham bone (or bacon bone), preferably with together. some meat still on it. Shred ham into the soup before serving without the pureeing step. short on time? – chop the eggplant into chunks and roast until tender - about 15-20 minutes. vegan / dairy-free – use olive oil instead of the butter.

different beans – if you can't get canned white beans try other canned beans such as black beans, red kidney beans or even canned lentils.

home cooked beans – Use 240g (8.5oz) cooked beans + 2 cups cooking liquid) or weigh 100g (3.5oz) dried beans and cook them.

decadent – serve with a dollup of cream or full fat natural yoghurt. In the video I’ve used frozen cauliflower because it’s easy but if you have access to good fresh cauli, you’ll need about 1/2 large head chopped into little trees. cauliflower To make this soup in under 10 minutes, I cook the onion soup and cauliflower separately in 2 different saucepans. If you have more time or would prefer to save on washing up, just cook the onion as directed then add the cauliflower and water and cook as per the cauliflower cooking part. Either way you get a lovely soup.

Oh and be generous with the butter, it really adds a lovely creamy velvetiness. cauliflower soup

serves 2 2 large knobs butter 2 brown onions, peeled & chopped 2 bay leaves, optional 500g (1lb) cauliflower florettes large handful finely grated parmesan cheese

1. Place a medium saucepan on a high heat and add butter, onion and bay leaves. Cover.

2. In another saucepan bring 2 cups water to the boil and add the cauliflower, straight from the freezer if using frozen.

3. Cook both saucepans, covered & stirring every now and then for about 8 minutes or until onion is soft but not brown and cauliflower is no longer crunchy. Keep an eye on the onions and turn the heat down if they start to burn or brown.

4. Add the cauli and water to the onion pan and puree with a stick blender (or use a food processor being very careful with the hot soup).

5. Taste, season and stir in parmesan. cauliflower soup ..... prepare ahead? problem solving guide This can easily be made a few days in advance and stored in the too bland – Because we’re not using stock, expect to add more salt fridge or freezer. than you normally would for a stock based soup.

variations for fun too chunky - If you’ve given it a good puree, sounds like the onion or cauliflower wasn’t quite cooked enough. If you’re worried about it you carnivore – Some chopped bacon fried until crisp makes a lovely could pass it through a fine sieve but I quite like having a few chunks. addition sprinkled over the top. don’t have any bay leaves? – You could easily skip or together or vegan – Replace the butter with olive oil and replace the cheese replace with 1/4 teaspoon ground nutmeg or even some chilli powder with finely grated brazil nuts. for a touch of warmth.

fresh cauli – Replace the frozen with a small head of fresh cauliflower colour brown & dull – The flavour will probably still be lovely but the trimmed and chopped into florettes. darker colour means the onions have browned too much. Next time cook them on a lower heat and stir more frequently. minimal washing up – Cook the onion first then add the cauli and water and simmer as per the recipe. leftover potential Great! Will keep in the fridge for a few weeks. In the original version of this soup I just chop the carrots and simmer for around 20 minutes. To keep us in our 10 minute time-frame, I’ve grated the carrots in the food processor so they cook more quickly. If you aren’t under such extreme time pressure, or prefer to save on washing up – just chop the carrots simple soup and simmer until they’re tender – somewhere between carrot 20 and 30 minutes.

The real secret to this soup is the soy sauce. It adds a wonderful depth of flavour without tasting overtly soyish or Asian. Feel free to make this with either a bunch of baby carrots or just regular sized ones. simple carrot soup

serves 2-3 2 cloves garlic, finely sliced 450g (1lb) carrots, scrubbed (see note above) 1 can tomatoes (400g / 14oz) 2 tablespoons soy sauce splash of cream, to serve, optional

1. Grate the carrots using your food processor.

2. Heat a few tablespoons olive oil in a large saucepan over your highest heat. Add garlic and carrot and stir fry for a few minutes.

3. Add tomatoes, 2 cups boiling water water and soy sauce. Cover and cook for about 8 minutes or until carrot is tender

4. Using a stick blender, puree the soup until velvety.

5. Taste, season and serve with a splash of cream, if using.. simple carrot soup ..... prepare ahead? problem solving guide This can easily be made a few days in advance and stored in the too bland – Because we’re not using stock, expect to add more salt fridge or freezer. than you normally would for a stock based soup. A little more soy will variations for fun help too. too not velvety- If the carrot isn’t cooked enough it can be difficult carnivore – try using chicken broth instead of the water and serving to puree. Next time cook for longer or return to the pot and simmer for some cooked shredded chicken on top of the soup. another 10 minutes or so,

vegan / dairy-free – Serve with a drizzle of lovely grassy olive oil leftover potential in place of the cream. Great! Will keep in the fridge for a few weeks.

other root veg – Feel free to try other root veg such as parsnips, turnips, swedes (rutabagas) or even beets. You'll need to adjust the cooking time for the different veg. And a mixture of root veg would be also lovely.

minimal washing up – Skip grating the carrots and chop into chunks. Simmer until carrot is tender - it will take longer but saves getting your grater dirty.

soy-free – replace the water with vegetable or chicken stock and skip the soy sauce. chunky soups My love affair with canned lentils continues with this recipe. Don’t feel guilty about them. Earthy, hearty, a little bit healthy feeling – you can’t go wrong really.

Garam marsala is a common Indian spice blend. You should be able to buy it in your supermarket, but if you have problems finding it, substitute in 2 teaspoons ground cumin and 2 teaspoons ground coriander. A little fresh or dried chilli wouldn’t go astray. spiced lentil soup spiced lentil soup

serves 2 2 cloves garlic, finely sliced 1 – 2 teaspoons dried chilli flakes 4 teaspoons garam marsala 2 cans lentils (400g / 14oz each) including liquid 4 tablespoons natural yoghurt, to serve

1. Heat a few tablespoons olive oil in a medium saucepan.

2. Cook garlic over a high heat until browned – about 30 seconds.

3. Add chilli and garam marsala and cook for another few seconds.

4. Add lentils and the liquid from the can with an additional 1/2 cup water.

5. Simmer for 7 – 8 minutes or until hot.

6. Taste and season and serve with yoghurt. spiced lentil soup ..... prepare ahead? problem solving guide This can easily be made a few days in advance and stored in the too bland – Because we’re not using stock, expect to add more salt fridge or freezer. than you normally would for a stock based soup. A little more soy will variations for fun help too. boring colour - The only downside to this soup is that it looks carnivore – brown a little ground beef (mince) in the pan before decidedly brown. I don’t mind such a homely looking soup, but if you’d adding the lentils and cooking as per the recipe. About 1/4kg or prefer something a bit more glamorous, replace the water and the liquid 1/2lb should do the trick. from one of the cans of lentils with a can of tomatoes.

vegan / dairy-free – Replace the yoghurt with a drizzle of tahini mushy texture – Canned lentils are sensitive and will fall apart and mixed with lemon juice. turn to mush if you cook them for too long. Some people may prefer this, but if you’d like your soup with more interesting texture, make sure no canned lentils? – Replace with dried lentils (about 200g /7oz) you don’t simmer too long. and an extra 2 cups water. Be prepared to add more water if needed and it will take the lentils 15-20 minutes to cook, possibly a little leftover potential longer. Brilliant! Will keep in the fridge for at least a week or more.

chilli – Add in a little fresh or dried chilli with the spices.

can't find garam marsala? – replace with 2 teaspoons each of ground cumin and ground coriander. Feel free to play around with the vegetables. I love zucchini, but you could also throw in some carrot or cabbage – particularly the black cabbage called cavolo nero, commonly used in Tuscany. quick veggie soup quick veggie soup

serves 2 2 cans tomatoes (400g / 14oz each) 1 can white beans (400g / 14oz) 2 aucchini, finely sliced into rounds 1 small jar red peppers, drained & rinsed 1 tablespoon soy sauce

1. 1. Combine tomatoes and beans in a large saucepan, including the canning liquid from the beans.

2. Add zucchini and peppers and soy sauce and bring to a boil.

3. Simmer rapidly for about 10 minutes or until the zucchini is tender.

4. Taste, season and stir in 2 tablespoons olive oil for richness. quick veggie soup ..... prepare ahead? problem solving guide This can easily be made a few days in advance and stored in the too bland – Season with salt & pepper and moresoy sauce. fridge or freezer. variations for fun too dry – Toss in some more olive oil. leftover potential carnivore – you could add a little pancetta or bacon to the zucchini Great stored in the fridge for aweek or two. Also freezes well. when it’s cooking for a porky flavour hit but be careful it doesn’t take over the whole soup.

gluten-free – be sure and use tamari, a wheat-free version of soy sauce.

different beans – try borlotti, butter beans even black beans. You could also use beans cooked from scratch instead of canned. Just add 250g (1/2lb) beans and 1 cup of cooking liquid or water instead of the canned beans.

different veggies – you could also throw in some carrot or cabbage – particularly the black cabbage called cavolo nero, commonly used in Tuscany. Laksa is a Malaysian noodle soup that’s so flavoursome it’s hard to resist. I included a minimalist laksa recipe in my first free eCookbook which got plenty of compliments. But I also had a lot of people contacting me to say they couldn’t find any commercial laksa pastes in their area. So I’ve included a recipe on the following page. chicken laksa chicken laksa

serves 2 1 – 2 chicken breasts, very finely sliced 1 quantity laksa paste (recipe below) 1 can coconut cream (400g / 14oz) 220g (8oz) fresh laksa noodles or singapore noodles handful fresh basil leaves, to serve

1. Heat a few tablespoons peanut oil (or other neutral flavoured oil) in a large saucepan over a very high heat.

2. Add chicken and stir fry quickly for 1 -2 minutes or until chicken is white and no longer pink. Remove from the pan and place in a clean bowl.

3. Add a little more oil to the pan and add laksa paste. Stir fry for a few minutes until it smells lovely and fragrant.

4. Add coconut cream and 2 cups water. Bring to a simmer.

5. Add noodles and bring back to a simmer, stirring to break up the noodles.

6. Return chicken to the pan. Taste and season with salt and possibly a pinch or two of sugar.

7. Serve with basil leaves on top. chicken laksa ..... no fresh ginger? – Substitute a tablespoon dried ground ginger. prepare ahead? The laksa paste can be made in advance and stored in the fridge no turmeric? – Substitute in curry powder (preferably one that has for a week or so or in the freezer for longer. turmeric high up on the ingredients list) or use ground cumin – the It’s best if the basil is added at the last minute but the soup can be colour won’t be as yellow but it will still taste heavenly. made in advance and reheated. The noodles can keep soaking up liquid so be prepared for that. You might like to add the noodles just too hot? – Be careful with the chilli! For now you can dilute it with more before serving. coconut milk or just serve with some cooling cucumber or yoghurt. variations for fun leftover potential OK. Best if the fresh basil is added at the last moment and the noodles vegan / vegetarian – Replace the chicken with cubes of tofu and/ will soak up the liquid so you may need to add a little water to turn it or mixed vegetables, either frozen or fresh. Add the veg with the back into a soup. coconut milk and water and simmer for a few minutes until cooked. 5 INGREDIENT LAKSA PASTE RECIPE Red peppers (capsicum) are lovely as are green beans, carrots, bean sprouts, zucchini (courgettes). Cauliflower would have to be my If you have access to good commercial laksa paste, go ahead and use favourite veg in laksa because it soaks up all the lovely sauce and it! You’ll probably need 3 – 4 tablespoons in the recipe above. T tastes wonderful. If you dont have a food processor, just chop everything as finely as – Replace the wheat noodles with rice noodles or mung gluten-free possible or grate the onion and ginger and roll with a chunkier soup. bean noodles or even gluten-free spaghetti. Some traditional Laksas contain a mix of both yellow wheat noodles and white rice vermicelli. 1 onion, peeled & chopped 1 thumb-sized piece ginger, chopped problem solving guide 1 tablespoon turmeric too bland – Season more generously with salt or fish sauce. Or add a dash of chilli powder or chilli flakes. If you’ve used a commercial 2 teaspoons chilli flakes (1 teaspoon chilli powder) paste, add more or try another brand next time. 1 lime, zest and juice 1. Combine all ingredients in a food processor and whizz until you have don’t have any noodles - No problem. Cook some spaghetti or a smooth paste. bucatini until not quite done then drain and add as above. Or do the same with dried wheat noodles. Udon noodles are wonderful fat, slippery little suckers made from wheat. They come from Japan and are usually available in shelf stable form so will keep in the pantry until you need them.

They only takes a few minutes to cook which makes them really handy to have on hand. Feel free to use different beans here. Canned soy beans, black beans, or even pinto beans would all be great. udon noodle soup serves 2 1 can white beans (400g / 14oz) 2 packets soft udon noodles (200g / 7oz each) 5 tablespons soy sauce 2 tablespoons lime juice 1 bunch coriander (cilantro) udon soup noodle 1. Place beans and the liquid from the can in a large saucepan over a medium heat.

2. Add 3 cups water, noodles and soy sauce.

3. Finely chop the stems of the coriander (cilantro) and add to the soup.

4. Bring to a simmer, stirring to break up the noodles. Cook for a few minutes or until everything is hot.

5. Add half the remaining coriander (cilantro) leaves. Taste and season with salt and/or more soy.

6. Divide between 2 bowls and serve with remaining coriander (cilantro) leaves sprinkled on top. udon noodle soup ..... prepare ahead? problem solving guide The noodles can keep soaking up liquid and go a bit icky if you too bland – Season more generously with salt or soy sauce. Or add leave them for more than a few hours so I’d say it’s best to make a dash of chilli powder or chilli flakes. this soup when you’re ready to eat. don’t have any noodles- No problem. Cook some spaghetti or variations for fun bucatini until not quite done then drain and add as above. Or do the same with dried wheat noodles. carnivore – try using chicken broth instead of the water and serving some cooked shredded chicken on top of the soup. no fresh cilantro – Substitute in other greens. Basil would take it down a different part (skip the part about chopping the stems and grain-free – Skip the noodle and double the beans OR replace the adding). Spinach added at the end would be another lovely addition. noodles with chopped tofu - about the same weight. don’t like beans? – I’m surprised you made it this far! No problems, gluten-free – Replace the udon (wheat) noodles with rice noodles replace with chopped tofu or cooked chicken. or mung bean noodles or even gluten-free spaghetti.

soy-free – replace the water with vegetable or chicken stock and leftover potential skip the soy sauce. Better served fresh. I’ve served it with spinach on the top this time but it’s also delicious with baby spinach wilted into the chicken & soup soup. Or for a more austere version skip the greens brown rice all together. If you don’t have miso paste, substitute in 2-3 tablespoons soy sauce OR use chicken broth in place of the water. chicken & brown rice soup serves 2 300g (10oz) ground (minced) chicken 2 cups cooked brown rice (250g / 8oz) 2 tablespoons miso paste 4 tablespoons lemon juice 2 handfuls baby spinach, optional

1. Heat a few tablespoons olive oil over a very high heat in a large saucepan.

2. Add chicken and stir fry for a few minutes or until the chicken is no longer pink.

3. Add 3 cups water and the rice and bring to a simmer. Cook for a few minutes.

4. Stir in miso paste and lemon juice. Taste and season.

5. Serve with spinach leaves on top, if using. chicken & brown rice soup ..... prepare ahead? problem solving guide Fine, although the rice may thicken the soup as it stands. too bland – Season more generously with salt, soy sauce or more miso paste. Also, think about trying a different source of chicken – it’s variations for fun amazing how much the flavour can vary.

vegetarian / vegan option 1 – Skip the chicken and replace the no miso paste? Substitute in 2-3 tablespoons soy sauce OR use water with a well flavoured vegetable stock. chicken or vegetable stock in place of the water.

vegetarian / vegan option 2 - If you’d like more protein in the no fresh spinach? – Skip the greens OR use a packet of frozen soup, you could replace the chicken with crumbled tofu and increase spinach, defrosted and warmed through the soup would be great. the amount of miso paste gluey texture? - Ick. I’ve had this problem with overcooking rice in vegetarian / vegan option 3 - Replace the chicken with 450g soups but it was where I was simmering for a few hours. There’s not (1lb) finely chopped mushrooms (step 2) – it will probably take longer much you can do once this happens but next time only simmer for a for the mushrooms to cook than the chicken but don’t add the water few minutes. until they are starting to brown. watery texture – Sounds like too much water or not enough rice. A grain-free - Double the chicken and the spinach and skip the rice. little more cooked rice can help if you have it, otherwise a handful of couscous can help.

no cooked rice? – Replace the cooked rice with 1/2 cup uncooked couscous and increase the simmering time in step 3 to 5-6 minutes. serving suggestions leftover potential Will keep in the fridge for a week or so. The rice will soak up the broth as it sits there, which might make a nice change but you could always thin it out with a little more water. Those of you who have been following Stonesoup for a while will know that chickpeas are one of my all time favourite foods. Spinach is up there as well so this soup is definitely right up my alley!

You could keep some frozen spinach in the freezer to use as a last minute meal. It will just take a little longer to defrost and simmer down.

chickpea & spinach soup chickpea & spinach soup

serves 1 1 can chickpeas (400g / 14oz) 1 tablespoon soy sauce 1 bag washed baby spinach leaves, or frozen spinach squeeze lemon juice

1. Place chickpeas and the liquid from the can in a medium saucepan over a high heat.

2. Add 1 cup water and soy sauce and bring to a simmer for a few minutes.

3. If you like, using a stick blender, puree the soup until about only half the chickpeas are still whole.

4. Add spinach and cook until it is just wilted.

5. Taste and season with salt, pepper and a generous squeeze of lemon, about 2 tablespoons. chickpea & spinach soup ..... prepare ahead? problem solving guide Brilliant. Will keep for a week in the fridge. The wilted spinach may too watery – Puree the soup for longer so more chickpeas thicken loose some of its vibrant greenness but it will still taste fine. the soup.

variations for fun no fresh spinach - If you’re really stuck you could serve it without the greens OR use a packet of frozen spinach instead (see head note carnivore – try using chicken broth instead of the water and serving to the recipe). some cooked shredded chicken on top of the soup. too bland – Season more generously with salt & lemon. A little soy-free – replace the water with vegetable or chicken stock and parmesan can help too. skip the soy sauce. leftover potential Excellent! Will keep in the fridge for a week or so – although the spinach may lose its colour It’s taken me a while to figure out the secret to great miso soup. It’s all about not letting it get too hot and boil away like crazy – miso is sensitive, kinda like tea.

Feel free to expand on this base recipe, if tofu’s not your thing, you could make a mixed vegetable miso, or miso even a mushroom miso. soup The paler colour your miso, the more mild the flavour. Try a few different ones. This is the only time I use silken tofu. Firm tofu would make a fine substitute if that’s all you had. miso soup with bok choy & tofu

serves 2 300g silken tofu 3 – 4 tablespoons miso paste 1 buch bok choy, washed 2 – 3 tablespoons lemon juice

1. Bring 2 1/2 cups water to boil in a medium saucepan.

2. Add tofu, miso paste and bok choy.

3. Bring back to a simmer then remove from the heat.

4. Add lemon juice. Taste and season, adding extra lemon and / or miso if you think it needs it. miso soup with bok choy & tofu ..... prepare ahead? problem solving guide Brilliant. Will keep for a week in the fridge. The bok choy may lose too watery / bland – Sounds like you need more miso! some of its vibrant greenness but it will still taste fine. too salty - It’s easy to overdo the miso so be careful. If your soup is variations for fun too strong all you can do is dilute it with a little water.

carnivore – Replace the tofu with and equal quantity of finely tofu falling apart - unfortunately silken tofu is a delicate flour and sliced chicken breast. Add to the water and allow to simmer until the falls apart in soup for no reason. If it bothers you, next time try another chicken is just white before proceeding to step 2. brand. leftover potential Excellent! Will keep in the fridge for a week or so – although the bok choy may loose its colour and the tofu fall apart even more. Be careful to reheat gently so not to upset the miso. When it comes to satisfying, healthy, meals in minutes,it’s hard to go past a good Japanese noodle soup. Soba noodles are made from buckwheat and have a wonderful nutty flavour. If you can’t find them ramen or soba noodle soup regular 2-minute noodles will suffice. I highly recommend taking the time to track down instant dashi powder. It’s a wonderful ingredient to have on hand. The other option is to use a good quality vegetable or chicken stock. soba noodle soup

serves 2 1 tablespoon instant dashi powder 100g (3oz) dried soba noodles 1 tablespoon soy sauce small handful fried shallots, optional

1. Bring 3 cups water to boil in a medium saucepan.

2. Stir in dashi powder and add noodles. Simmer for 3 minutes or until noodles are al dentle (tender but still with a little bite).

3. Season with soy and serve in soup bowls scattered with fried shallots, if using. soba noodle soup ..... prepare ahead? problem solving guide The noodles are going to keep soaking up the soup and start to fall bland – sounds like not enough dashi. Be more generous next time but apart if left for too long You could cook ahead then drain and keep for now a little exta soy can help. the noodles and soup separate and reheat together before serving if you wish. noodles falling apart – if cooked for too long. Next time get them variations for fun off the heat earlier. soup cloudy – it’s actually supposed to be like that. If you’d prefer a carnivore – adding a handful of very finely sliced beef at the end so clear broth, boil the noodles for 2 minutes in water then drain and add it cooks from the residual heat of the soup would be lovely. to the soup and cook for the remaining minute.

egg – when the noodles are cooked, stir in a lightly beaten egg or can’t find dashi?- you’ll need to find an asian grocery store. Use your two and allow it to cook in the residual heat. favourite vegetable or chicken stock instead. Bullion cubes will also do the trick. gluten-free / slow carb – replace the noodles with ribbons of zucchini or carrot shaved with a vegetable peeler. The veg may take can’t find fried shallots? – another asian grocery store stand-by. longer to cook, you want them to not be crunchy. The soup is lovely without them. Or try serving with chopped chives or some torn dried seaweed. veggies – add some baby spinach at the end to cook with the residual heat OR try chopped bok choy added at the same time as too salty – dashi can be powerful and quite salty depending on the the noodles. Kale would also be lovely in the soup. brand. Dilute the soup down with some more water and next time use less dashi. more filling – super hungry people might like to double the amount of noodles.

vegetarian / vegan – use vegetable stock in place of the dashi. This dish was inspired by the fabulous Momofuku noodle bar in New York. I love the idea of taking something pretty every day like a noodle soup and dressing it up for company. The secret here is to use instant dashi flakes to flavour the broth and then add smoked speck or bacon for an extra umami flavour kick.

And if you're wondering the soup was named for one of my students, Rachel who requested it for our 15 Minute Meals class. rachel's ramen

serves 2 200g (7oz) smoked speck or bacon 200g (7oz) fresh egg noodles (singapore noodles or ramen) 1 tablespoon instant dashi powder 1 tablespoon soy sauce handful snowpeas (mangetout) 2 green onions (scallions), finely sliced 1 large sheet of nori cut into quarters 1. Heat a little oil in a medium saucepan. Slice speck thinly and rachel s brown in the oil for a few minutes. ' ramen 2. Meanwhile soak noodles in a bowl of hot water from the tap. 3. Add 3 cups water, dashi granules and soy sauce and bring back to a simmer.

4. Trim snow peas and add to the soup. Simmer for 2 minutes.

5. Drain noodles and divide between two deep bowls. Top with soup and finish with green onion and nori sheets tucked into the side. rachel's ramen ..... prepare ahead? problem solving guide The bacon broth could be made up to a week in advance. But best can’t find fresh ramen noodles – dried will do at a pinch (cook to combine the noodles and finishing touches at the last minute. according to the packet directions before using). Spaghetti (also cooked as per the packet will be OK too) Fresh egg pasta noodles would be a variations for fun better choice if it comes to that.

carnivore – true carnivores may like to follow the momofuku lead ramen too hard – if you find the ramen haven’t softened up sufficiantly and slow roast a pork shoulder to use some of the meat in the soup. after their hot water soak, simmer them in the broth for a minute or so, being careful not to over cook. vegetarian – use vegetable stock instead of the water, dashi and bacon. Serve with a vey soft poached egg on top. too salty – with the bacon, soy and dashi, it can be easy for the broth to get too salty. Either dilute with a little hot water or add a pinch of vegan – use 3 cups of best quality vegetable broth instead of the sugar to balance the salt. dashi and bacon. And make sure your noodles don’t contain egg. can’t find instant dashi? – just skip it and use chicken or vegetable seasonal veg – snow peas tend to be pretty good all year round. stock instead of the water. But in Summer you might like to substitute in fresh sweet corn and in Winter wilted greens such as chard (silverbeet) or collard greens would add a watmer vibe.

fish-free – substitute vegetable or chicken stock for the dashi

gluten-free – use rice or mung bean noodles instead of the ramen. OR use zucchini shredded into noodle strips and simmer the zucchini ‘noodles’ in the broth for a few minutes before serving. roast eggplant The author of this e-cookbook is Jules Clancy.

I’m a qualified Food Scientist, and the creator of the simple food about blog Stonesoup and the Stonesoup Virtual Cookery School. I’ve been writing my blog since 2005 because I believe that the the author ability to cook simple, healthy, delicious food is a basic skill, like reading, that everyone should and can have.

When I’m not cooking, writing about food or taking photographs [of food], I can be found indulging my passions for long boozy lunches, travel, running, cookbooks, growing my own veggies, cheese, red shoes and Irishmen, [OK one Irishman in particular].

You can contact me at: [email protected]