These delicious soups will warm you to your core in the midst of winter. MasterChef: The Professionals finalist, Matt Healy, gives you modern takes on some of your favourite classics.
The award-winning chef, who runs his own Michelin-plate restaurant in Leeds, has joined forces with Morphy Richards to scour the menus of the most prestigious eateries across the UK, re-creating ten of the most impressive soup recipes for you to enjoy from the comfort of your own home.
The new recipe book, Soups of the Day, takes inspiration from the likes of The Ivy, The Ritz, The Savoy, Langan’s and Le Gavroche, and is available to download for free from the Morphy Richards website.
Roasted carrot and coriander soups
Ingredients
500g carrots, peeled and chopped
Olive oil
1 tsp honey
2 shallots, peeled and chopped
50g unsalted butter
1 garlic clove, crushed
1 pinch of ground coriander
800ml chicken stock (vegetable stock will work just as well)
1 large bunch of coriander, leaves removed and set to one side, and stalks finely chopped
2tbsp Greek yogurt
You will need
Morphy Richards Sauté & Soup Machine | Chopping board | Cook’s knife | Baking sheet | Spatula
- Preheat an oven to 185°C.
- Place the chopped carrots into a baking tray, coat in the olive oil and honey, and roast in the oven for 25 minutes until they become soft and caramelised.
- Remove and set aside.
- Add the butter to the jug and press the sauté button.
- Add a splash of oil to ensure the butter does not burn, and once the butter has melted and started to bubble, add the chopped shallots and crushed garlic and allow to cook for 2 minutes until soft.
- Add the ground coriander and cook for a further minute, then turn off the sauté function.
- Carefully add the roasted carrots and chopped coriander stalks into the jug and stir to incorporate.
- Add the stock, place the lid onto the jug and select the smooth setting (for the automated time of 21 minutes).
- When the soup is ready, season to taste with sea salt and black pepper. Serve in warm bowls with a dollop of yogurt and some freshly chopped coriander.
Hot & sour soups
Ingredients
1 garlic clove
1 fresh red chilli
Sea salt
1 thumb-sized piece of ginger
100g shitake mushrooms, sliced
100g bamboo shoots, drained
Groundnut oil
4 tbsp soy sauce
5 tbsp rice wine vinegar
1 teaspoon acacia honey
1 litre hot vegetable stock
60g tofu, diced
2 spring onions
Bunch of chives, finely chopped
1 large free range egg
You will need
Morphy Richards Sauté & Soup Machine | Chopping board | Cook’s knife | Pestle & mortar | Spatula |
- Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash to a rough paste.
- Peel and finely chop the ginger and add to the pestle and mortar, then bash until incorporated (if you don’t have a pestle and mortar, use a food processor). This can be done by hand, using a sharp knife, if you do not have the equipment.
- Add a glug of oil to the jug and select the sauté setting.
- After a minute, add the mushrooms and bamboo shoots, and fry until golden.
- Stir in the smashed chilli paste using the spatula and fry for a further minute.
- Mix together three tablespoons of soy sauce, four tablespoons of rice wine vinegar, the honey and a crack of black pepper. Stir the mixture into the jug and cook for a minute.
- Pour in the stock and bring to a simmer.
- Season with soy sauce and vinegar, place the lid onto the jug and select the smooth setting (for the automated time of 21 minutes). When the alarm sounds, carefully remove the lid and set aside.
- Chop the tofu into small cubes, finely slice the spring onions and whisk the egg.
- Slowly add the beaten egg to the soup mixture, stirring the soup continuously to form thin ribbons of egg.
- Add in the tofu and leave for two to three minutes to allow to warm through.
- Using a ladle, serve in warm bowls with the spring onions and chives scattered on top.
Pea & coconut soups with sourdough croutons
Ingredients
10ml olive oil
500g frozen peas
2 banana shallots, peeled & chopped (small white onions will also work)
2 cloves of garlic, finely chopped
400ml full fat coconut milk
800ml vegetable stock (dilute 2 veg stock cubes in hot water)
1 small handful of fresh mint leaves, roughly chopped
1 sourdough loaf
You will need
Morphy Richards Sauté & Soup Machine | Chopping board | Cook’s knife | Plastic spatula | Bread knife | Baking sheet
Method
- Add the oil to the jug and press the sauté button.
- After 1 minute, add the chopped shallots and garlic, and use the spatula to keep the ingredients moving for 4 to 5 minutes until the shallots become soft and slightly browned.
- Add the peas and stir using the spatula. Then add the stock and coconut milk, and turn off the sauté function.
- Pop the lid onto the jug and select the smooth setting (using the automated time of 21 minutes).
- When the timer goes off, carefully remove the lid, check the seasoning, and serve in warm bowls, garnishing with roughly chopped mint leaves.
- Using a bread knife, cut the sourdough as thin as possible and place onto a baking sheet.
- Drizzle with olive oil and sprinkle with sea salt, and place into an oven preheated to 200°C for 8 to 10 minutes until golden brown. Serve on the side of the soup.
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