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Veggie Broth With Chorizo, Halloumi And Parsley

  • Heat 1 tsp of olive oil in a saucepan on a  medium heat and throw in the chorizo.  Fry gently but don’t allow to get too dark. 
  • Add chopped halloumi and fry until  golden brown. 
  • Add Cully & Sully Veggie Broth and heat  gently for 5 mins until heated through.  While soup is heating mix together the  parsley with 2 tsp’s of olive oil.
  • Ladle the soup into two warm bowls,  garnish with parsley oil and grated  cheese and serve with hot crusty bread.

Chicken Broth With Spring Onion, Spinach And Watercress

  • Cook the pasta as per instructions, refresh under  cold water, drain and add back into saucepan.
  • To the pasta add the chopped spring onion,  spinach and basil leaves. 
  • Add Cully & Sully Chicken Broth, put on a gentle  heat and heat through until piping hot.
  • Divide between two warm soup bowls, top with  watercress and serve immediately. 

Miso Broth With Noodles, Mushrooms & Sugar Snaps

  • Put noodles in a pot of boiling water  and cook as per instructions. Drain,  refresh in cold water and set aside. 
  • Put the pok choy, beansprouts,  mushrooms and sugar snaps into a  saucepan and add Cully & Sully Miso.  Bring the miso gently up to heat but  don’t let it boil. 
  • Divide your cooked noodles between  two warm soup bowls and ladle over  your steaming miso broth. 

Purple Aubergine Soup

  • Drizzle olive oil, salt and pepper over the whole aubergines, put onto baking tray and roast in the over @ 220C for 40 mins. 
  • Roast chickpeas *These can be roasted at the same time as the aubergine
  • Toss the extra 50g of chickpeas in 1 tsp of olive oil and pinch of smoked paprika and salt. Roast on a baking tray @ 220C for 20mins, or until crispy. 
  • Toast the cumin and coriander seeds together on a dry pan over a medium heat until aromatic but not dark and crush in a pestle & mortar.
  • Heat a glug of olive oil and sweat the onion until soft.

Chilled Pea Soup

Ivan and Cully made this soup and two others (carrot and parsnip) for a starter at a charity dinner party they hosted on St Patrick’s Day. They presented the three soup in shot glasses so that it represented the three colours of the Irish flag.


Hearty Broccoli Soup

  • Boil the broccoli in water until slightly soft.
  • Strain the broccoli and keeping the broccoli-flavoured water.
  • Transfer the broccoli to a food mixer.
  • Add some chicken stock to the hot water to become chicken stock.
  • Blend the broccoli in some of this chicken stock.
  • Make sure it is very well blended.
  • Transfer back to pot and reheat.
  • Salt and pepper to taste and some cream if preferred.

French Onion Soup

  • In a large non-stick saucepan, heat 1/4 cup vegetable broth.
  • Stir in the onion and cook over medium heat until golden, 15 minutes.
  • Stir in the sugar and flour.
  • Pour in the remaining 5 cups vegetable broth and the wine.
  • Stir in the bay leaf, thyme and black pepper.
  • Bring to a boil and let boil 8 minutes, stirring constantly; then reduce heat, partly cover, and simmer 30 minutes.
  • Preheat oven broiler.
  • Remove from heat, remove bay leaf and stir in brandy.
  • Rub garlic clove over toast.
  • Ladle the soup

A-Maize-Ing Corn Chowder

  • Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings.
  • Crumble bacon and set aside.
  • Saute onion in reserved drippings until tender; add potatoes and water.
  • Cover and simmer 15 to 20 minutes or until potatoes are tender.
  • Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through.
  • Sprinkle with crumbled bacon to serve.
  • Tips: simmer for an extra 15 or add some corn starch to thicken if necessary.
  • Add chicken broth instead of water if you

Rumbly Red Pepper Soup

  • Chop onion, sautee slowly on low heat in pan with olive oil.
  • Add chopped garlic for one minute.
  • Add chilli flakes.
  • Add chopped red pepper.
  • Increase heat for a few mins.
  • Add black pepper and salt.
  • Add chicken stock.
  • Reduce heat, simmer for 10 mins.
  • Use hand blender but keep texture chunky.
  • Add milk or cream.
  • Serve with spring of coriander if you're feeling fancy!

Roasted Tomato Soup

  • Preheat the oven to 180c.
  • Line a baking tray with foil.
  • Place tomato and onion on tray and drizzle with 2 tablespoons of olive oil.
  • Season and roast for 1 and 1/2 hours or until tomatoe and onion are very soft and slightly charred.
  • Meanwhile heat remaining 1 tablespoon oil in a saucepan over medium heat.
  • Cook the garlic, ginger and chilli, stirring for 1-2 minutes until fragrant.
  • Add the tomato juice, coconut milk and chopped corriander then simmer for 6-8 minutes.
  • Add the sugar, fish sauce, roasted tomato and onio
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