Swap light summer salads for bowls of warming, nourishing soup.
RECIPES BY BETTY BEARD PHOTOGRAPHY AND STYLING BY NICO GHIRLANDO
Seafood chowder
● 2 tbsp olive oil
● 2 large leeks, trimmed, rinsed and thinly sliced (roughly 350g-400g)
● 2 garlic cloves, peeled and finely chopped
● 1 bay leaf
● 1 tsp thyme leaves (fresh or dried)
● 600g floury potatoes, peeled and cut into roughly 1cm cubes
● 700ml good-quality fish or vegetable stock
● 1 tsp cayenne pepper
● 250g salmon fillet, skin removed
● 250g smoked haddock fillet, skin removed
● 300g mussels, cleaned and beards removed
● 250g king prawns, raw, peeled and de-veined (ask your fishmonger to do this)
● 4 tbsp crème fraîche
● 10g fresh parsley, roughly chopped
● 10g fresh chives, finely chopped
● ½ lemon, juiced
● Sea salt and black pepper
1 Heat the oil in a large heavy-based saucepan, then add the leeks, garlic, bay leaf and thyme to the pan. Fry over a low heat for five minutes, stirring continuously. Add the potatoes and fry for a further five minutes.
2 Pour over the stock, ensuring the potatoes are covered, and bring to the boil. Boil for ten minutes or until the potatoes are just cooked through with a slight bite. Add the cayenne pepper and season with salt and plenty of pepper.
3 Place the salmon and haddock in the pan and gently push beneath the liquid. Cover the pan with a lid and simmer for five minutes. Add the mussels and prawns to the soup, cook for a further five minutes until the mussel shells have opened (if any remain closed after cooking, then remove from the soup) and the prawns have turned pink. Stir through the crème fraîche.
4 To serve, gently break up the fish fillets into chunks with a spoon. Divide into bowls and serve with a pinch of parsley and chives, and a squeeze of lemon juice.
Curried carrot, chicken and chickpea soup
● 2 tbsp butter
● 1 white onion, finely chopped
● 4cm ginger, peeled and grated
● 4 garlic cloves, crushed
● 4 tsp turmeric
● 2 tsp garam masala
● 4 tsp ground cumin
● 2-4 tsp chilli powder (to taste)
● 300g carrots, peeled and chopped into 2cm slices
● 460g cooked chickpeas, drained weight
● 300ml coconut milk
● 1 litre good-quality chicken or vegetable stock
● 300-400g leftover roast chicken, or cooked chicken breast, shredded and skin removed
● 2 lime, zest and juice
● Small handful of coriander, finely chopped, to serve
● Sea salt and black pepper
1 Place the butter and onion into a large heavy-based saucepan and sauté over a low heat u
