Recipes

Hearty Split Pea Delight

Hearty Split Pea Delight

Couverts6
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Equipment

  • Large pot

Ingredients

Instructions

  • In a large pot, heat the olive oil over medium heat.
  • Add the minced garlic and chopped onion, and sauté until softened and fragrant, about 5 minutes.
  • Stir in the cumin and 2 tablespoons of Bragg Liquid Aminos, blending well with the garlic and onion mixture.
  • Pour in the water and soaked split peas.
  • Bring the mixture to a boil, then reduce the heat to low and simmer for 2 minutes.
  • Remove the pot from the heat, cover, and let it sit for 1 hour to allow the flavors to meld.
  • After 1 hour, add the grated carrots and chopped potato to the pot.
  • Return the pot to the stove and simmer, covered, over low heat for about 2 hours or until the split peas and vegetables are tender, stirring occasionally.
  • Adjust the seasonings to taste, adding more Bragg Liquid Aminos if desired.
  • Serve the hearty split pea delight hot, garnished with fresh herbs if desired.
  • Enjoy this comforting and nutritious soup!

Notes & Wine Advice

Wine advice:

Pair this hearty split pea soup with a light-bodied red wine such as Merlot or a crisp white wine like Sauvignon Blanc for a delightful meal.

Nutrition values

Calories: 200 kcal | koolhydraten: 30 g | Eiwitten: 10 g | Vet: 3 g | Suiker: 5 g
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Course; Main Course / Soup
Cuisine; American
Diets; Gluten-Free / Vegetarian

Melty Mushroom Delight

Melty Mushroom Delight

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Trim the stalks from the mushrooms and place them, rounded cap side down, in a medium roasting dish.
  • Season with salt and pepper.
  • Drizzle the olive oil over the mushrooms.
  • Place the cheese slices on top of the mushrooms, covering them evenly.
  • Sprinkle the lemon thyme leaves over the cheese.
  • Bake in the preheated oven for 20–25 minutes until the cheese has melted and is bubbly.
  • Serve the melty mushroom delight hot, straight from the oven.
  • Enjoy the gooey goodness!

Notes & Wine Advice

Wine advice:

A light-bodied red wine such as Pinot Noir or a crisp white wine like Chardonnay would complement the earthy flavors of the baked mushrooms.

Nutrition values

Calories: 250 kcal | koolhydraten: 5 g | Eiwitten: 10 g | Vet: 20 g | Suiker: 1 g
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Course; Appetizer / Side Dish / Starters
Cuisine; European / Italian
Diets; Gluten-Free / Low Carb / Vegetarian

Ginger-Infused Crab Delight

Ginger-Infused Crab Delight

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Put the carrot and leek in a large heavy saucepan with the bay leaf and
  • the fish stock.
  • Bring to the boil, reduce the heat, cover and leave to
  • simmer for 10 minutes or until the vegetables are nearly tender.
  • Remove all of the meat from the crabs.
  • Break off and reserve the claws;
  • break the joints and remove the meat using a fork.
  • Add the crabmeat to the pan together with the ginger, soy sauce and
  • star anise, and bring to the boil.
  • Leave to simmer for about 10 minutes
  • until the vegetables are tender and the crab is heated through.
  • Season the soup with salt and pepper, then ladle into warm individual
  • serving bowls and garnish with the crab claws.
  • Serve immediately.

Notes & Wine Advice

Wine Advice: A crisp and fruity Riesling or a light-bodied Pinot Gris would complement the delicate flavors of this soup beautifully.

Nutrition values

Calories: 180 kcal | koolhydraten: 6 g | Eiwitten: 20 g | Vet: 7 g | Suiker: 3 g
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Course; Appetizer / Fish / Soup
Cuisine; Asia / Fusion
Diets; Gluten-Free / Low Carb

Creamy Smoked Fish Chowder

Creamy Smoked Fish Chowder

Couverts4
Deel op Facebook Print Recipe

Equipment

  • large frying pan

Ingredients

  • 225 g/8oz smoked haddock fillet
  • 25 g/1oz butter
  • 1 onion finely chopped
  • 600 ml/1pt milk
  • 350 g/12oz potatoes diced
  • 350 g/12oz cod boned, skinned, and cubed
  • 150 ml/5fl oz double cream
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper

Instructions

  • Place the haddock fillet in a large frying pan and cover with boiling water.
  • Let it stand for 10 minutes, then drain, reserving 300ml/10fl oz of the soaking water.
  • Flake the fish, ensuring to remove all the bones.
  • Melt the butter in a large saucepan over low heat.
  • Add the onion and sweat gently for 10 minutes until softened.
  • Pour in the milk and bring to a gentle simmer before adding the diced potatoes.
  • Cook for 10 minutes.
  • Add the reserved haddock flakes and the cubed cod.
  • Simmer for a further 10 minutes until the cod is tender.
  • Remove about one-third of the fish and potatoes, transfer to a blender or food processor, and purée until smooth.
  • Return the mixture to the soup along with the cream, parsley, and salt and pepper to taste.
  • If the soup seems too thick, add a little of the reserved soaking water.
  • Reheat gently and serve hot.

Notes & Wine Advice

Wine Advice:

A light and crisp white wine like Chardonnay or a dry Riesling would complement the flavors of this dish nicely.

Nutrition values

Calories: 400 kcal | koolhydraten: 25 g | Eiwitten: 30 g | Vet: 20 g | Suiker: 8 g
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Course; Fish / Main Course / Soup
Cuisine; European / Scotland
Diets; Gluten-Free

Creamy Cabbage Vegetable Soup

Creamy Cabbage Vegetable Soup

Couverts6
Deel op Facebook Print Recipe

Equipment

  • heavy saucepan

Ingredients

Instructions

  • In a heavy saucepan, combine the shredded cabbage, thinly sliced onions, carrots, and diced potato.
  • Add a little water to cover the vegetables.
  • Cover the saucepan and cook slowly over low heat until the vegetables are tender, about 15-20 minutes.
  • Once the vegetables are tender, add the skimmed milk, low-fat yogurt, bay leaf, dried dill, and dried rosemary to the saucepan.
  • Continue to cook for a further 15 minutes, stirring occasionally.
  • Season the soup with salt and freshly ground black pepper to taste.
  • Serve the creamy cabbage vegetable soup hot, garnished with fresh parsley or chives if desired.

Notes & Wine Advice

Wine advice:

A light and fruity white wine like a Pinot Grigio or Sauvignon Blanc would complement the flavors of this soup.

Nutrition values

Calories: 150 kcal | koolhydraten: 25 g | Eiwitten: 7 g | Vet: 2 g | Suiker: 10 g
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Course; Main Course / Side Dish / Soup
Diets; Gluten-Free / Vegetarian

Fragrant Egg Flower Soup

Fragrant Egg Flower Soup

njoy the delicate flavors and beautiful presentation of this classic Chinese soup!
Couverts4
Deel op Facebook Print Recipe

Equipment

  • heavy saucepan

Ingredients

Instructions

  • In a heavy saucepan, combine the chicken stock, light soy sauce, dry sherry, and ground ginger.
  • Bring the mixture to a boil over medium heat.
  • Add the frozen peas and diced red pepper to the boiling soup.
  • Simmer for about 5 minutes until the peas are tender.
  • Remove the saucepan from the heat.
  • While stirring the soup gently, slowly pour the beaten egg in a thin stream through the prongs of a fork, creating a “flower” effect as the egg cooks.
  • Allow the soup to stand for about 20 seconds to allow the egg to set.
  • Serve the fragrant egg flower soup immediately.

Notes & Wine Advice

Wine advice:

A light and crisp white wine like a Pinot Grigio or Sauvignon Blanc would complement the delicate flavors of this soup.

Nutrition values

Calories: 50 kcal | koolhydraten: 4 g | Eiwitten: 4 g | Vet: 2 g | Suiker: 1 g
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Course; Appetizer / Eggs / Soup
Cuisine; China
Diets; Gluten-Free

Creamy Sweetcorn Chowder

Creamy Sweetcorn Chowder

Couverts4
Deel op Facebook Print Recipe

Equipment

  • heavy saucepan

Ingredients

  • 25 g/1oz low-fat spread
  • 25 g/1oz plain flour
  • 1 bunch of spring onions finely chopped
  • 1 large potato diced
  • 300 ml/10fl oz vegetable stock
  • 300 ml/10fl oz skimmed milk
  • 200 g/7oz canned sweetcorn kernels drained
  • Salt and freshly ground black pepper to taste
  • 50 g/2oz low-fat Cheddar cheese grated
  • Fresh parsley or chives for garnish optional

Instructions

  • In a heavy saucepan, melt the low-fat spread over medium heat.
  • Add the finely chopped spring onions and diced potato.
  • Gently sweat for about 5 minutes until softened.
  • Sprinkle the plain flour over the onions and potatoes, stirring well to combine.
  • Cook for an additional 1 minute, stirring constantly.
  • Remove the saucepan from the heat and gradually blend in the vegetable stock, then add the skimmed milk and drained sweetcorn kernels.
  • Return the saucepan to the heat and bring the mixture to a boil, stirring constantly.
  • Reduce the heat and simmer very gently for about 15 minutes, allowing the flavors to meld together.
  • Season with salt and pepper to taste.
  • Stir in the grated low-fat Cheddar cheese until melted and well incorporated into the soup.
  • Ladle the creamy sweetcorn chowder into individual bowls to serve.
  • Garnish with fresh parsley or chives if desired.
  • Enjoy this comforting and flavorful chowder!

Notes & Wine Advice

Wine advice:

A light and fruity white wine like a Pinot Grigio or Chardonnay would complement the flavors of this soup.

Nutrition values

Calories: 200 kcal | koolhydraten: 25 g | Eiwitten: 8 g | Vet: 7 g | Suiker: 5 g
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Course; Appetizer / Soup
Cuisine; American
Diets; Vegetarian

Velvety Jerusalem Artichoke Soup

Velvety Jerusalem Artichoke Soup

Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Place the sliced Jerusalem artichokes in a bowl with the lemon slices and cover with water to prevent browning.
  • In a large saucepan, melt the butter over low heat.
  • Add the chopped onions and crushed garlic, sweating gently for 3–4 minutes until soft and translucent.
  • Drain the artichokes, discarding the lemon slices, and add them to the saucepan.
  • Mix well and sweat gently for 2–3 minutes without allowing them to color.
  • Pour in the vegetable stock and add the bay leaves, ground nutmeg, and freshly squeezed lemon juice.
  • Season with salt and pepper.
  • Bring the soup slowly to a boil, then cover and simmer gently for about 30 minutes until the artichokes are tender.
  • Remove and discard the bay leaves.
  • Allow the soup to cool slightly, then purée it in a blender or food processor until smooth.
  • Pour the puréed soup into a clean saucepan and bring it to a boil.
  • Reduce the heat, stir in the single cream, and cook gently without boiling for 2 minutes.
  • Serve the velvety Jerusalem artichoke soup immediately, garnished with fresh parsley or chives if desired.
  • Enjoy this creamy and flavorful soup as a delightful appetizer or light meal!

Notes & Wine Advice

Wine advice:

A light and crisp Chardonnay or a dry Riesling would pair well with the earthy flavors of this soup.

Nutrition values

Calories: 250 kcal | koolhydraten: 30 g | Eiwitten: 4 g | Vet: 15 g | Suiker: 5 g
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Course; Appetizer / Soup
Diets; Gluten-Free / Vegetarian

Fragrant Prawn Wonton Soup

Fragrant Prawn Wonton Soup

Couverts4
Deel op Facebook Print Recipe

Ingredients

For the wontons:

For the soup:

Instructions

  • To make the wonton filling, finely chop the cooked prawns and transfer them to a glass or ceramic bowl.
  • Stir in the crushed garlic, finely chopped spring onion, light soy sauce, Thai fish sauce, chopped coriander leaves, and egg yolk until well combined.
  • Lay the wonton wrappers on a clean work surface in a single layer.
  • Place about 1 tablespoon of the filling mixture in the center of each wrapper.
  • Brush the edges with egg white.
  • Fold each wonton wrapper into a triangle, pressing lightly to seal.
  • Bring the two bottom corners of the triangle around to meet in the center, securing with a little egg white to hold in place.
  • Cover the filled wontons with a damp tea towel or cloth until needed.
  • To make the soup, in a large heavy saucepan, combine the beef stock, Thai fish sauce, light soy sauce, and Chinese rice wine.
  • Bring to a boil over medium heat.
  • Add the sliced red chillies and spring onions to the boiling soup.
  • Carefully drop the wontons into the simmering soup and cook for 4–5 minutes, until thoroughly heated and the wontons are cooked through.
  • Serve the fragrant prawn wonton soup immediately, garnished with additional sliced spring onions or chopped cilantro if desired.
  • Enjoy this comforting and flavorful Asian-inspired soup!

Notes & Wine Advice

Wine advice:

A crisp and dry white wine like a Pinot Grigio or Sauvignon Blanc would complement the flavors of this soup.

Nutrition values

Calories: 250 kcal | koolhydraten: 30 g | Eiwitten: 15 g | Vet: 7 g | Suiker: 2 g
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Course; Appetizer / Soup
Cuisine; Asia

Luxurious Kidney and Port Soup

Luxurious Kidney and Port Soup

Couverts4
Deel op Facebook Print Recipe

Equipment

  • heavy saucepan

Ingredients

  • 25 g/1oz low-fat spread
  • 225 g/8oz lamb’s kidneys finely chopped
  • 1 small onion finely chopped
  • 25 g/1oz plain flour
  • 750 ml/11/4pt lamb stock
  • 1 small bay leaf
  • 2 tablespoons port wine
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or chives for garnish optional

Instructions

  • In a heavy saucepan, melt the low-fat spread over a gentle heat.
  • Add the chopped lamb’s kidneys and onion.
  • Sauté gently for about 1 minute, stirring continuously to prevent the kidneys from toughening.
  • Sprinkle the flour over the kidney and onion mixture, stirring well to combine.
  • Cook for another minute to cook off the raw taste of the flour.
  • Remove the saucepan from the heat and gradually blend in the lamb stock, stirring constantly to prevent lumps from forming.
  • Add the bay leaf and season with salt and pepper.
  • Return the saucepan to the heat and bring the soup to a boil, stirring continuously until it thickens.
  • Reduce the heat, partially cover the saucepan, and let the soup simmer gently for about 30 minutes.
  • Remove and discard the bay leaf.
  • Using a blender or food processor, purée the soup until smooth.
  • Return the puréed soup to the clean pan.
  • Stir in the port wine and heat through gently.
  • Serve the luxurious kidney and port soup hot, garnished with fresh parsley or chives if desired.
  • Enjoy the rich flavors of this hearty dish!

Notes & Wine Advice

Wine advice:

A robust red wine such as a Merlot or Shiraz would complement the richness of this soup.

Nutrition values

Calories: 250 kcal | koolhydraten: 15 g | Eiwitten: 20 g | Vet: 10 g | Suiker: 2 g
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Course; Appetizer / Soup
Cuisine; England / European