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Anna's Super Soups
CAULIFLOWER AND CHICKPEA SOUP
Servings: 4 people
INGREDIENTS
- 1 head of cauliflower aprox 800g
- 1litre of milk
- 60g double cream
- 1tsp salt
- 1 x can of chick peas
- 2 tbsp cumin seeds
- 2 tbsp pumpkin seeds.
- 2 fillets of smoked mackerel (140g)
- ½ bunch of tarragon
METHOD
- Roughly chop the cauliflower, place in a pan and add the milk and cream.
- Simmer on a medium heat until soft enough to squash the cauliflower with the back of a spoon.
- Add to a blender and puree under smooth.
- In a frying pan add your strained chick peas, cook for 2 minutes on a medium heat, stirring continously.
- Add in your seeds and spices and cook for a further 2 minutes
- If using fresh mackerel, place your mackerel with the flesh face down on a board and skin facing upwards. Starting from the end pointy part of the tail peel back the skin and discard. The bones of the mackerel are down the centre of the flesh so carefully rub your finger down and remove.
- Divide the flaked mackerel into your 4 serving bowls
- Pour your hot soup on top and spoon your chickpea mix evenly between the bowls.
- Finish with some fresh tarragon
CARROT AND BEAN SOUP
Servings: 4 people
INGREDIENTS
- 600g carrots
- 1litre of water
- 60g double cream
- 1tsp salt
- 1tsp sugar
- 3 star anise (whole)
- 1 x can of butter beans
- 2 tbsp poppy seeds
- 2 tbsp fennel seeds
- 2 tbsp sunflower seeds (or chopped pecans)
- 200g lamb mince pinched into mini meatballs, sprinkled with a little salt and fried in a hot frying pan with a tablespoon of oil.
- ½ bunch parsley
METHOD
- Grate your carrots. Place in a pan and add your water and cream, salt, sugar and star anise.
- Simmer on a medium heat until soft enough to squash the carrot with the back of a spoon.
- Add to a blender and puree under smooth.
- In a fryingpan add your strained butterbeans, cook for 2 minutes on a medium heat.
- Continue stirring during this time, and add your seeds and spices and cook for a further 2 minutes.
- Divide the meatballs into your 4 serving bowls and pour your hot soup on top.
- Spoon your bean mix evenly between the 4 bowls.
- Finish with some fresh parsley
