THE PERFECT BOWL Six Soups to Warm the Soul
PEA & HAM HOCK SOUP Vibrant garden pea and ham hock soup with a rich vegetable bouillon base.
Ingredients 400g frozen garden baby peas 2 tablespoons olive oil 1 onion, diced 2 cloves of garlic, chopped 600ml Blenders Vegetable Bouillon 100ml double cream 100g shredded ham hock Salt and pepper
Allergens Contains Milk, Celery
PREP TIME
COOK TIME
SERVINGS
5 MIN
15 MIN
4
Method 1. In a large saucepan over a medium heat soften the onion and garlic for 6-8 minutes. 2. Add the frozen peas, stock and half the ham hock. Bring to the boil and simmer for 2 minutes. 3. Add the cream and using an immersion blender, blend until smooth. 4. Check for seasoning and serve with the remaining ham garnishing the soup and a drizzle of cream.
ROASTED RED PEPPER SOUP
A healthy winter warmer that’s pack full of roast pepper flavour!
Ingredients 6 red peppers, quartered and deseeded 2 medium white onions, diced 1 red chilli, chopped 6 garlic cloves, finely chopped 100ml red wine vinegar 40g white sugar 500ml Blenders Vegetable Bouillon Coconut milk to garnish Basil to garnish Olive oil for cooking Salt and pepper
Allergens Contains Celery
PREP TIME
COOK TIME
SERVINGS
10 MIN
60 MIN
4
Method 1. Toss the peppers in olive oil. Place them in a deep roasting tray and cover very tightly with a double sheet of tin foil. Cook for 40 minutes at 190c. Allow to cool before opening the foil. 2. In a large pot cook the onion for 15 minutes on a medium heat in olive oil. Add the chilli and garlic and cook for 5 minutes. Add the vinegar and sugar and bring to the boil. 3. Add the vegetable bouillon, roasted peppers and liquid from the tray. Bring to a boil and simmer for 25 minutes. 4. Blend with an immersion blender or food processor till very smooth. Season to taste. 5. Finish with a drizzle of coconut milk and a sprig of basil.
CURRIED CAULIFLOWER SOUP Indulge in warmth and flavour this soup season with this creamy curried cauliflower soup, topped with crispy roasted chickpeas for a savoury crunch.
Ingredients 2 tbsp vegetable oil 50g butter 1 onion, diced 2 garlic cloves, grated 2.5 tbsp curry powder 1L Blenders Vegetable Bouillon, prepared 1 large cauliflower (about 800g), broken into florets 80g drained chickpeas 200g cream 4 tbsp coriander, chopped Sea salt and cayenne pepper to taste
Allergens Contains Milk, Celery
PREP TIME
COOK TIME
SERVINGS
10 MIN
29 MIN
4
Method 1. Heat the oven to 180°C/Fan 160°C/Gas 4. Toss the florets in oil and sprinkle with half the curry powder. Bake for 5 minutes, or until the cauliflower florets are golden brown. 2. Toss the chickpeas in oil and sprinkle with curry powder. Bake for 15 minutes until crunchy. 3. In a large saucepan, melt the butter over a medium-low heat. Add the onion and garlic and sweat gently, stirring from time to time, for 10–15 minutes until soft. Pour in your prepared vegetable bouillon, bring to the boil and add the cauliflower florets (keeping some small florets and leaves for decoration). Turn the heat down to a simmer and cook for 5 minutes, until the cauliflower is soft. Add the cream and bring to a simmer. 4. Blitz with a stick blender, or food processor. Adjust for seasoning. Ladle the soup into warmed bowls and scatter over the chickpeas, cauliflower florets and coriander.
FRENCH ONION SOUP Elevate the flavours of a classic French Onion Soup with our signature beef bouillon and red onion relish.
Ingredients 1.5kg Spanish onions, thinly sliced 100g butter 22g Blenders Beef Bouillon, (dissolved in 1ltr of hot water) 4tbsp Blenders Red Onion Relish 4 slices of Bloomer Bread 200g Gruyere Cheese Salt & Pepper to taste
Allergens Contains Gluten, Eggs, Milk, Celery, Sulphites
PREP TIME
COOK TIME
SERVINGS
10 MIN
45 MIN
4
Method 1. In a pot melt the butter and add the sliced onions, sauté on a high heat for about 5 minutes to brown the onions. Reduce the heat to low and add the red onion relish, allow to cook on a low heat for a further 20-25 minutes, add the beef bouillon and continue to simmer for about 15 minutes. 2. With the bowl you’ll be using to serve the soup, cut the bread so it just fits on the top of the bowl, grate the gruyere cheese on top and place in a hot oven for about 4-5 minutes to melt. 3. Divide the soup into the bowls and place the toasted bread on top, add some more cheese and return to the oven for about 5 minutes and serve.
MULLIGATAWNY CHICKEN COCONUT SOUP Warm, fragrant, and packed with flavour, this Mulligatawny Chicken Coconut Soup features Blenders Dry Curry, creamy coconut milk, tender chicken, and vibrant spices for the perfect comforting meal.
Ingredients 2 Large onions, peeled and chopped 2 Large carrots, chopped 4 Parsnips, peeled and chopped 100g Butter 1 Box (500g) Blenders Dry Curry 1 Litre Water 800ml Coconut Milk 4 Cloves of garlic, minced 20g Stem Ginger, peeled and roughly chopped 200ml Double Cream 1 Small bunch of coriander, for garnish 2 Chicken breasts (or thighs), diced 1-2 tbsp Fresh lemon juice or lime juice (for an added zing) 1-2 Fresh red chillies, chopped (or adjust to your preferred heat)
Allergens Milk, Celery, Mustard, Coconut, Soy, Gluten
PREP TIME
COOK TIME
SERVINGS
15 MIN
30-35 MIN
10
Method 1. In a pan, cook the diced chicken breasts or thighs over medium heat with a little oil, salt, and pepper until browned and cooked through. Set aside. 2. Melt the butter over a gentle heat in a large pot. Add the chopped onion, carrots, parsnips, garlic, and ginger. Sauté for 5-10 minutes, until softened. 3. Stir in the Blenders Dry Curry and cook for another minute, letting the spices release their aroma. 4. Add the water and coconut milk to the pot, stirring well. Bring the curry mixture to a gentle boil, then reduce the heat and simmer for about 10 minutes, until the vegetables are tender. 5. Stir in the cooked chicken and heat through for 2-3 minutes. 6. Remove from heat. Use a stick blender or transfer the ingredients to a liquidiser to blend until smooth. 7. Return the soup to the heat and stir in the cream, lemon (or lime) juice, and fresh chopped chillies. Taste and adjust the seasoning as needed. 8. Ladle the soup into bowls, garnish with fresh coriander sprigs, and add extra lime or chilli if desired for an additional edge.
BOSTON SEAFOOD BISQUE This rich and creamy seafood bisque is a showstopping addition to any menu. With its delicate balance of smoky spices, fresh seafood, and a touch of cream, it’s a dish that elevates any dining experience. Perfect for showcasing local fish and sure to impress your customers.
Ingredients 1 tbsp extra-virgin olive oil 1 tbsp unsalted butter 1 large onion, finely chopped 1 medium stalk celery, finely chopped 2 tbsp plain flour 1/2 tsp cayenne pepper 2 tsp smoked paprika 1 tbsp tomato paste 1L Blenders Fish Bouillon 250ml white wine 400g fresh prawns, shelled, tails on, deveined 1kg mixed seafood (e.g., white fish fillet, cubed, and mussels) 2-3 tsp lemon juice 100ml thin cream 1 tbsp chopped flat-leaf parsley Crusty bread, to serve
Allergens Contains Gluten, Shellfish, Fish, Milk
PREP TIME
COOK TIME
SERVINGS
15 MIN
25 MIN
6
Method 1. Heat olive oil in a large frying pan over medium heat. Add garlic, thyme, and smoked paprika, stirring until fragrant. 2. Stir in the sliced gluten-free chorizo and cook until it releases its oils. Add the sherry vinegar, allowing it to bubble for 1 minute. 3. Add the cherry tomatoes, roasted red peppers, spinach, and chickpeas. Dissolve the bouillon in 100ml of water and pour it into the pan. 4. Bring to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally, until the cherry tomatoes soften and the sauce thickens. 5. Season with salt and pepper to taste. Serve hot with sourdough bread for dipping.