Open discussion with BISC friends, just make your own soup at home and join in the group to eat together and chat.
Why not join us to connect with new and old BISC friends, whilst sharing all about how you are, what you have been up to and what soup you have made yourself, whether from scratch or out of a tin!
Every Tuesday between 12.30pm and 1.30pm via zoom. Please register HERE.
Why not try making your own homemade soup?
Butternut Squash soup
A few yummy autumnal recipes, perfect for a cosy afternoon lunch.
Ingredients
½ butternut squash (about 500g), peeled and chopped into 4cm cubes
½ tbsp olive oil
1 onion , diced
1 small garlic clove , thinly sliced
1 mild red chilli , deseeded and finely chopped
400ml vegetable stock
2 tbsp crème fraîche , plus more to serve
Method
STEP 1
Heat the oven to 200C/180C fan/gas 6. Toss chopped butternut squash in a roasting tin with the olive oil. Season and roast for 30 mins, turning once during cooking, until golden and soft.
STEP 2
Put the roast squash into a large pan, along with the chopped onion, garlic, most of the chilli and saute. Add the stock. Season well and bring to the boil until butternut squash is soft.
STEP 3
Season well, and add the crème fraîche. Mix briefly once again until the soup is creamy. Add a little extra stock or boiling water if you prefer a thinner soup, and serve in bowls with a swirl of crème fraîche and the reserved chopped chilli.
Mushroom soup
Ingredients
90g butter
2 medium onions, roughly chopped
1 garlic clove, crushed
500g mushrooms, finely chopped (chestnut or button mushrooms work well)
2 tbsp plain flour
1l hot chicken stock
1 bay leaf
4 tbsp single cream
small handful flat-leaf parsley, roughly chopped, to serve (optional)
Method
STEP 1
Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
STEP 2
Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
STEP 3
Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage – simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
Tomato soup
Ingredients
2 tbsp olive oil
1 onion, chopped
1 garlic clove, finely chopped
1 tbsp tomato purée
400g can chopped tomato
handful basil leaf
pinch bicarbonate of soda
600ml milk
Method
STEP 1
Heat oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 mins. Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves, and bring up to the boil. Turn the heat down and leave to simmer for about 15 mins until thick and full of flavour.
STEP 2
To finish the soup, tip the tomato mixture into a pan. Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk. Mix together until there are no lumps, then tip into the tomato mix and pour over the milk. Bring up to a boil (the mixture will froth, but don’t worry – it will go away). Gently simmer for about 5 mins until ready to serve.