Broccoli & cauliflower soup
You’ll want: 1 onion; 1 tsp olive oil; ½ medium broccoli, chopped; ½ medium cauliflower, chopped; 1-litre vegetable inventory; 1 garlic clove, finely chopped; 1 tbsp Dijon mustard; Maldon Sea salt and floor black pepper; 1 tsp thyme, contemporary or dried; 1 Tbsp basil, contemporary or dried; 175ml cream; shallots (non-obligatory); feta cheese (non-obligatory).
Chop the onion, place it in an enormous pan with the olive oil and cook dinner on low-medium warmth for 3 minutes. Add the chopped garlic and cook dinner for one more minute.
Roughly chop the broccoli and cauliflower. (Save just a few broccoli florets for garnishing.)
Place the broccoli and cauliflower into the pan, add the inventory and simmer for quarter-hour.
Flip off the warmth and add the cream. Then add thyme, basil, mustard and salt and pepper (in keeping with your style) and stir effectively to include the flavours
Mix with a hand blender.
Ladle into soup bowls and garnish with small florets of steamed broccoli and finely chopped shallots or crumble feta cheese on prime for a creamy end.
Curry tomato soup
You’ll want: 450g can diced tomatoes, drained and juice reserved; ¼ cup further virgin olive oil; salt and black pepper to style; 2 Tbsp butter; 1 stalk celery, diced; 1 small carrot, diced; 1 onion, diced; 2 cloves garlic, minced; 1 cup vegetable inventory; ½ tsp curry powder; 1 teaspoon lime juice; Handful of pumpkin seeds, toasted; bitter cream.
Preheat oven to 220°C. Unfold the drained tomatoes on a baking sheet, drizzle with olive oil and season with salt and pepper.
Roast till the tomatoes begin to brown and shrink barely about 20 minutes.
Warmth butter over medium-low warmth in a big saucepan. Stir within the celery, carrot, onion and garlic and cook dinner till softened, about 10 minutes.
Combine within the roasted tomatoes, reserved tomato juice and the inventory and simmer till greens are very tender, 15 to twenty minutes.
Place pumpkin seeds in a small pan and toast within the oven (10 minutes) when roasting the tomatoes.
Stir within the curry powder and lime juice, then take away from warmth and puree with a hand blender till easy.
Serve with a swirl of bitter cream, a sprinkling of toasted pumpkin seeds and a slice of contemporary baguette.
Thai impressed pumpkin soup
You’ll want: 1 medium-sized pumpkin; 1 giant onion, roughly chopped; 2 Tbsp Thai pink curry paste; 2 Tbsp lemongrass; 1-litre vegetable inventory; 400ml coconut cream.
Pre-heat oven to 180°C. Reduce pumpkin in half and place on a baking tray within the oven for half-hour or till mushy
Add a bit of oil to a big pot chopped and toss within the chopped onion and the curry paste and sauté on medium-high warmth till onion softens.
Add the lemongrass, inventory and coconut cream.
When prepared, scoop the cooked pumpkin off the pores and skin and add to the pot, simmering for quarter-hour.
Flip off the warmth permitting the soup to chill. Season with kosher salt and floor black pepper.
Mix, utilizing a stick blender, till easy and creamy and reheat briefly earlier than serving.
* Recipes & photographs by Capsicum Culinary Studio.