Topic outline

  • General

    Come together to prepare, cook and share a warming bowl of soup made with seasonal vegetables.

    • Equipment

      • Large cook’s knife
      • Small sharp knives
      • Vegetable peelers
      • Chopping board
      • Grater
      • Kitchen scissors
      • Measuring jugs
      • Colander
      • Induction hob
      • Electric kettle
      • Large pan (suitable for use on induction)
      • Wooden spoon
      • Hand blender or liquidiser
      • Ladle
      • Bowls & spoons or mugs
      • Ingredients

        Cartoon Vegetables including carrots, sweetcorn etc

        Selection of seasonal vegetables: 
        Bulbs – red onion, brown onion, leeks, spring onions, shallots, fennel, garlic
        Roots– carrots, parsnips, celeriac, turnips, swede, beetroot
        Fruits – tomatoes, peppers, aubergine, courgettes, butternut squash, pumpkin, okra, chilli, sweetcorn
        Flowers – broccoli, cauliflower, globe artichoke
        Leaves – spinach, lettuce, cabbage, chard, nettle

        · Oil or butter

        Starchy thickeners:
        Pulses – lentils, cannellini beans, butter beans, chickpeas
        Pasta (use for broths only)
        Rice (use for broths only)
        Flour for roux or cornflour for blended thickening
        Noodles (use for broths only)
        Pearl barley

        Vegetable stock
        Chicken stock
        Coconut milk
        Tomato juice or passata

        Vinegar – balsamic, red wine, cider vinegar
        Tomato puree, sun-dried tomatoes
        Spices - ground pepper, nutmeg, coriander, ginger, mace, cumin, cinnamon, turmeric, paprika, cayenne
        Root ginger, lemongrass, garlic
        Herbs – basil, mint, thyme, chervil, chives, coriander, Rosemary, Bay leaf, tarragon, sage, oregano
        Miso paste, harissa paste, chipotle paste
        Citrus – lemon juice, orange zest, lime juice
        Beef or yeast extract
        Worcestershire sauce, soy sauce, tabasco

        Single cream, double cream, crème fraiche
        Finely chopped vegetables
        Grated cheese
        Chopped herbs
        Crispy onions / bacon
        Flavoured oil – chilli, nut, herb

        • Puree Method

          There are two basic methods for making soup * a puree - where all the ingredients are cooked and blended together to give a smooth soup * a broth - a thin liquid base with diced vegetables, grains, pasta or rice.

          1. Roughly chop vegetables

          2. Sweat vegetables in small amount of oil or melted butter until beginning to soften and onion looks translucent (or roast vegetables in a hot oven)

          3. Add liquid to cover vegetables

          4. Add seasoning

          5. Simmer until vegetables are tender

          6. Remove from heat, cool slightly

          7. Blend soup until smooth using a hand (stick) blender in the pan or in a food processor or liquidizer

          8. Taste and adjust seasoning

          9. Garnish and serve

          • Broth Method

            1. Dice vegetables finely and evenly

            2. Sweat vegetables in small amount of oil or melted butter until beginning to soften and onion looks translucent

            2. Add liquid to cover vegetables and simmer for 10 minutes

            3. Add pasta, rice, pulses etc. along with seasonings and simmer until the pasta or rice is just tender

            4. Season to taste and serve hot