Tag Archives: Soups

3 Super Soups from our Superb Quick After-Work Cookbook


September is now well underway and autumn is almost upon us.


The nights begin to draw in and the mornings are dewy.

Soups are the perfect fodder for this in-between month when we’re not quite casserole-ready but summer is behind us.

These three flavourful and filling soups are perfect for mid-week eating (especially with a chunk of crusty bread!)

Taken from our new cookbook; Quick After-Work, they can all be on the table in half an hour or less.


Smoky Tomato & Red Lentil Soup


Chestnut Mushroom Soup with Blue Cheese Toasts


Caribbean Prawn & Mango Soup



Quick After-Work CookbookQuick After-Work Cookbook

Gorgeous midweek meals that are easy to fit into your busy lifestyle.

The Quick After-Work Cookbook features easy, speedy recipes and big satisfying flavours that just hit the spot!








Spaghetti Soup

A perfect dish after the excesses of Christmas – wholesome, healthy and delicious.

Spaghetti Soup

Preparation time 10 minutes
Cooking time 30 minutes
Calories per portion 186 Kcal
Fat per portion 10g
of which saturated 2.1g
Serves 2
Suitable for vegetarians + freezing

Olive oil 1 tbsp
Onion 1 small, peeled and sliced
Carrot 1, peeled and diced
Button mushrooms 4–6, wiped and chopped
Chopped tomatoes 227g can
Vegetable stock cube 1
Boiling water 600ml (1 pint)
Angel hair spaghetti or rice noodles 25g (1oz)
Pesto sauce 1 tbsp
Salt and freshly ground black pepper
Grated Parmesan-like cheese 1/2–1 tbsp

1 Heat the olive oil in a large saucepan, add the onion and carrot and cook over a medium heat for about 5 minutes or until the vegetables have started to soften. Add the mushrooms to the pan and cook for a further 2–3 minutes.

2 Add the canned tomatoes, stock cube and water to the pan and bring the mixture to the boil. Reduce the heat, cover the pan and simmer the soup for 12–15 minutes or until the vegetables are tender. Break the spaghetti or noodles into pieces and add to the pan, then boil the soup, uncovered, for 2–3 minutes, or until the pasta is cooked.

3 Stir half of the pesto into the soup and season to taste with salt and pepper. Pour into a serving bowl and sprinkle with the Parmesan cheese and remaining pesto just before serving.

Cook’s tip
If the soup thickens too much, add a little extra boiling water. The soup may thicken after freezing; again, add more water.

Shopper’s tip
You can use ordinary spaghetti, but it will need to be added at the beginning of step 2. You may need to add more water.

Recipe taken from Clever Cooking for One or Two.

Competition | Win a copy of Good Food, Fast

Win one of 10 copies of the Good Food, Fast cookbook.

Win one of 10 copies of Good Food, Fast

My favourite soup of all time is Tomato Soup with Pesto Cream taken from Good Food, Fast.

This soup is so rich and creamy you will never want to have canned soup again!

Good Food Fast features 116 recipes split into seven sections

  • Speedy Soups
  • Side Orders
  • Quick Fixes
  • Desserts
  • Everyday Eating
  • Take the Biscuit
  • Frozen Assets

Fancy a treat? We have 10 books to give away, click here to enter the competition.

If you are not lucky enough to win this time, they are still available to buy online for a bargain £7.00 (plus P&P).

Follow us on Twitter! Follow us on Twitter

Follow us on Facebook! Become a fan

Beat the winter blues

This week’s Dairy Diary recipe is Slow Beef Curry, which is just perfect for the time of year.

Over the last week we have had such awful weather – with winds playing havoc all over the UK – I think that we all deserve some warming, comfort food.

January is a difficult month. Many of us think we need to cut back and live on salad after the excesses of Christmas but in reality we all feel like tucking in to something hot and wholesome.

My answer to this is to do lots of zumba and make lots of soup!

In fact, I am currently contemplating a soup maker. Does anyone have one? Are they worth the investment or will it just end up gathering dust like my slow cooker and bread maker?!

I guess you just can’t beat a good old saucepan and stick blender. What time saving devices do you have and are they useful? I would love to know.

Slow Beef Curry recipe from Dairy Diary 2012

Slow Beef Curry
Warming, comfort food for winter days.

Dairy Diary recipe.


Follow us on Twitter! Follow us on Twitter

Follow us on Facebook! Become a fan

Carrot, Apple and Celeriac Soup

Packed full of flavour and low in calories here is a tasty soup to hit the spot when you fancy a light snack.

Carrot Apple Celeriac Soup from Good Food, Fast: Dairy CookbookTime 25 minutes
Calories per portion 99 Kcal
Fat per portion 1gof which saturated 0.1g
Serves 3
Suitable for vegetarians
Suitable for freezing without the yogurt

Carrot 1 large, peeled and cut into small pieces
Celeriac, ¼ bulb, peeled and flesh cut into small pieces
Onion 1, peeled and chopped
Vegetable stock 600ml (1 pint)
Eating apples 2
Salt and freshly ground black pepper
Grated nutmeg a pinch
Low fat natural yogurt 2–3 tbsp
Ready made croutons to serve

1 Put the vegetables in a medium saucepan and pour over the vegetable stock and bring to the boil. Then reduce the heat, cover the pan and simmer the soup for 5 minutes.

2 Meanwhile, peel, core and chop the apples. Stir into the vegetables and continue to simmer for a further 5 minutes until tender.

3 Remove the pan from the heat and blend the soup using a hand-held electric wand or in a food processor or blender until the vegetables are finely chopped. Return to the pan, if necessary, season to taste and add the nutmeg.

4 Stir in the yogurt and heat through very gently for 1–2 minutes without boiling, until piping hot. Ladle into warm bowls and top each with a handful of croutons and a grinding of black pepper.

Celeriac is a knobbly root vegetable related to celery. If unavailable, use 2 sticks chopped celery instead.

Recipe taken from Good Food, Fast: Dairy Cookbook.

Follow us on Twitter! Follow us on Twitter

Follow us on Facebook! Become a fan


%d bloggers like this: