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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.

Method:

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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