Page 22 - Oxted Local November 2024

22 November 2024 • Oxted Local 
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Soup is surely one of
the best things about
autumn/winter?
Nothing warms you
up like a bowl of
soup.
First up is a fully
loaded soup. Packed
with protein, fibre,
vegetables and a
spicy kick to warm
you up from within.
If seafood isn’t your
thing, you can just
replace with cooked
chicken or cooked red lentils work well for a vegan twist.
1. Place the stock, tomatoes and coconut yogurt into a blender and
blitz.
2. Pour the “soup” into a saucepan and add salt, pepper and curry
powder to taste. Add the chopped green beans into the soup &
Simmer over a medium heat for a few minutes until the soup has
thickened a bit and the beans have softened.
3. I prefer to cook the noodles separately, so you can drain them
and remove any excess starch. Cook the noodles according to
instructions, then once cooked, drain them and add to the soup.
Season to taste.
4. Add the prawns to the soup and simmer for a minute just to
warm them through.
5. Divide between two bowls and sprinkle with chopped coriander.
Immune Boosting Wild Mushroom and Garlic Soup:
This one will ward off any winter bugs! You’ve probably heard it before
but good and flavourful stock is the basis of a good soup.
I’d recommend fresh chicken stock here, or a good vegetable stock if
you don’t eat meat.
1. Put the dried mushrooms into a mug and pour enough of the hot
stock over the top to cover the mushrooms. Leave to soak.
2. Place the fresh mushrooms, garlic, chopped celery and ginger
into a frying pan with the olive oil and 1 tablespoon white wine.
Fry over a medium heat until the celery and mushrooms have
softened and are starting to brown. If the pan becomes too dry
add a little of the stock.
3. Place the rest of the stock in a saucepan over a medium heat.
Then add the chopped carrot and simmer until it softens. Once
the carrot is cooked, add the soaked, dried mushrooms (and their
liquid).
4. Add the cooked mushrooms, ginger, celery and garlic to the
saucepan. Simmer over a low heat for 5 mins. Add the soy sauce
and season to taste.
5. Transfer the soup to a blender, blitz. If you need more liquid add
some more stock, or some milk if you want a creamier taste.
6. Divide between 2 bowls and swirl in some crème fraiche or
coconut yogurt. Top with chopped walnuts.
NOVEMBER
RECIPES
Fully Loaded Soup (SERVES 2)
•
300ml chicken or vegetable
stock (fresh is better, a cube
is fine!)
•
150g coconut yogurt (coconut
collaborative or CoYo are
good)
•
Handful fresh coriander
•
80g green beans, topped and
tailed.
•
150g cooked prawns, (I used
tiger prawns)
•
Curry powder or paste to taste
(curry powders/ pastes really
vary in strength and spiciness,
so start small and you can
keep adding gradually until
you get it just right).
•
8 cherry tomatoes, or baby
plum tomatoes (or 3 regular)
•
60g brown rice noodles.
•
Handful of fresh, chopped
coriander
Immune Boosting Wild
Mushroom and Garlic Soup
•
2 cups chopped mushrooms
•
½ cup dried mixed
mushrooms
•
2 cloves of garlic (peeled and
finely chopped) & a thumbnail
amount of fresh ginger
(peeled)
•
1 large carrot & 1 stick of
celery, both chopped up.
•
2 cups of chicken (or
vegetable stock)
•
½ tablespoon olive oil
•
1 tablespoon white wine.
•
½ tablespoon soy sauce
•
Dessert spoon of crème
fraiche or coconut yoghurt
and a few chopped walnuts
to serve.
By Ella Easton
@stillglutenfree